Fluffy Skirt

This is the first official time I'm posting this type of skirt, but I have made several. Jaci has a couple in different colors and then my aunt asked me to make on for her grandaughter for a wedding. They are SO CUTE! The first one I ever did was a little different; just a plain straight skirt that I didn't totally love. Soon after that I expanded by trying it by makinge a tiered ruffled skirt and then added the gathered tulle to each ruffle. I love the result! It is a fun, twirly and fluffy skirt that my daughter LOVES to wear!


I absolutely love Halloween colors; bright orange, purple and green off set by black. For this skirt I found this cute fabric at Hobby Lobby and made the gathered skirt. Then I gathered 3" wide black tulle and sewed it around the skirt.


I have done more sewng than this, but one dress I made for Jaci that is adorable, is a little big, so that one will have to wait until it can be modeled for pictures. I also made her Halloween costume and trick or treat bag, which turned out super cute, but I'll wait to put those pictures up a little closer to Halloween.

Raised Doughnuts

I was browsing through the blogs I follow the other day and came across these raised doughnuts on Real Mom Kitchen. I decided that it was a perfect time to try this out. I haven't made doughnuts in years, and I've never tried a raised doughnut, so this was an adventure. It is just a little time consuming, like making any good yeast rolls or bread, just letting it rise. It was fun to do though! They came out nice and fluffy on the inside and so yummy! Maple doughnuts have always been my favorite and these don't disappoint! My 2 year old daughter helped me mix (and eat) the dough and then helped me decorate them!

Now, since it's pouring outside, I think this will be the PERFECT opportunity to go relax with a doughnut and some hot chocolate! (I know, you're jealous!!!!)

Raised Doughnuts

5 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
2 pkgs. active dry yeast (4 1/2 tsp.)
1 3/4 c. very warm milk
1/3 c. shortening
2 eggs
Vegetable oil

Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping the bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Sir in remaining flour until smooth. Cover and let rise in warm place about 1 hour or until doube. (Dough is ready if indentations remain when touched.)

Turn dough onto generously floured suface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30-40 minutes or until double.

Heat oil (1 1/2 - 2 inches) in Dutch oven to 350 degrees F. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil; drain on paper towls. Roll in cinnamon sugar or dip tops of doughnuts in glaze. See recipes below. One recipe is enough to cover all doughnuts, so if you do both, only make half of each.

White Doughnut Glaze

2 c. powdered sugar
1 tsp. vanilla extract
4-6 T milk or cream

Combine all ingredients into bowl with a fork. If the glaze is too thick add extra milk.

Maple Doughnut Glaze

2 c. powdered sugar
2 tsp. maple extract
4-6 T. milk or cream

Combine all ingredients into bowl with a fork. If the glaze is too thick add extra milk.