So we are rapidly approaching March.  It’s by far our busiest month.  Two of my kids have March birthdays.  With an older boy and a girl just a couple of years younger, we have no choice but to have two different parties.  I love parties.  I love planning party themes, making menus, cakes, etc.  It’s easy to be intimidated by all the parties you see online that are so extravagant and over the top.  It’s a kids birthday party, why spend $100s-$1000s of dollars on a KIDS PARTY??  Seriously.  My kids parties are planned on a pretty modest budget because they are going to care so much more about having fun with their friends at the party than how amazing it looks in pictures!  So I thought I would share a few photos from our parties over the last few years.

Today I will start with Girl parties!

Let’s go back to March 2011.

The butterfly party.

I was in the first trimester of my third pregnancy.  I hated food.  All food.  Indiscriminately.  So this menu was simple.  Fruit, cupcakes, drinks.


IMG_0158iWe cut out lots and lots of butterflies.  Large and small.  We used them to decorate around the room, on the straws, even on the drinks. IMG_0156iI used candy melts to make butterflies, there were a few free handed ones but mainly I used a candy mold to make them.   Easy peasy.

Next was March 2012.

The mermaid party.

It definitely didn’t scream mermaid, but she loved it.


There were cupcakes and a small cake.  the frosting was supposed to be reminiscent of waves.  IMG_1176iiOnce again, candy melts and molds were employed for seashell decorations that were placed on the cupcakes.

IMG_1175iDon’t you love the look of frosting? IMG_1192i

The cake had three layers, the pink layer matched the cupcakes.  I loved this color combination.IMG_1182iI found fish plates at Michaels of all places, on clearance for 25¢.  I used them to hold various things on the table.   The “ocean cups” were a combination of jello and whipped cream.  Of course we had to serve Goldfish!  Spinach artichoke dip and bread for the grown ups!  I had a hurricane vase that wasn’t in use, so of course it needed a betta fish and matching colored pebbles.  I admit, I didn’t really think that idea through too much.  We had a beta on our dining room table for a few months, until a friend took it to her classroom as a pet!

On to March of 2013.

The rainbow party!

2013-03-30 00.57.23iThe thing I love about “generic themed” parties is that there is so much room for interpretation.

I made a bunch of different colored frosting and let her decorate the cake.  She thought that was the best thing ever.

Rainbow fruit tray.  Yes.

Rainbow plates. Yes. 2013-03-30 00.58.06iRainbow Goldfish and skittles.  Of course.

Rainbow twizzlers.  Who knew they existed?!  (obviously I don’t venture past the chocolate section of the candy aisle.)2013-03-30 00.57.47i

I couldn’t resist buying lots of brightly colored tulle.  And then, what to do with it?!  How about make a rainbow like the picture on the plates.  Awesome and Easy!2013-03-30 00.57.54i

Oh Hobby Lobby.  Why do you have to have the most awesome selection of everything?

Rainbow bead necklaces.  Easy party activity, take home gift, and extra burst of color all in one!2013-03-30 00.58.01iFor favors and bingo prizes I made hair bows and rainbow hair clips.  We packaged rainbows and clouds.  Even a flavored lip gloss.  Every little girls dream, without spending a ton of money!!

So…not quite as long between this and the last post, but wow.  TOO LONG!!!  SORRY.

So for those of you who’ve found your way here via pinterest, here is cupcake tutorial conclusion! (finally.)

IMG_7107Ok, So these pictures are old AND they were taken at night.  So please excuse the quality!

What you need to gather is…

  • a small bowl (wide enough to fit your cupcake, but not so wide that you have to use tons of the colored sugar)
  • Frosting
  • colored sugar
  • cupcakes (obviously)

IMG_7108Add a good amount of sugar to your bowl.  You want the bottom to be covered, and slightly deep, maybe like 1/4″

Start by piping a mound of frosting onto your cupcake.  Close to the edge, but not hanging over.  You’ll be smashing it to cover the entire cupcake, so be generous. IMG_7109Turn the cupcake upside down and dip it into the frosting.  Gently push the frosting into the sugar and  kind of smoosh it around until it covers the entire cupcake. IMG_7112See?  I didn’t smooth it out enough yet, my edges are still visible.  This isn’t a perfect process, so you can easily add more frosting and repeat until it’s covered to your satisfaction. IMG_7113Ah, much better!

Ok, now can you make variations?  Of course.

Don’t want vanilla frosting?  Want to try chocolate?  Will it work?  Did I accidentally stick my thumb in this right before I took the picture?

2014-02-11 01.51.11Yes, and yes, you can  it just changes the look a little bit.

Curious about how larger colored sprinkles would look?2014-02-11 01.51.41There were no complaints here.

They were sparkly and just right for this girl!


ImageI’ve had a lot of interest in these cupcakes lately thanks to pinterest.  I know that many moons ago I told you that I would post a tutorial on how to make them and um…after way too long…here it is.  I am embarrassed to say that these photos have been on my computer for three years now.  I’m going to break this into two parts.  The sugar and the frosting.


So today we’re going to make the sparkle!  Ok so it’s just sugar, but it’s pretty.


Here’s what you need:

Sugar ( The large coarse type, here’s what I used.)


ImageFood Coloring


Ok, So add a little blob of coloring to the sugar.  Add more or less,depending on how light/dark you want the sugar.

ImageLet stirring beginImageKeep stirring.ImageIt may seem dry, but don’t add anything to it, just keep stirring.

ImageAnd there you have it!  Beautiful sparkly sugar in any color you want!!


Next time I’ll show you how to get the frosting to look just right!!


So it’s that magical time of year, the air cools down, leaves change color and for so many college football time.  My husband for one loves football.  I can’t say that I am a big fan…in fact, it wouldn’t be a stretch to say that I don’t really know very much about football…at all.  I’ve grown up around surrounded by SEC football, but I guess it’s not one of those things that you learn by osmosis.

Now that we have established that I am hopeless when it comes to my basic knowledge of football, let’s get to the real reason for this post!  My friend Erin from Worthy of the Prize  is hosting a 31 Days to Dress Up Your Tailgate.  She asked if I would be a guest blogger, so I agreed.  Now what am I going to write about???  Check out her blog on Friday to find out!!

I’ve been working on some scripture cards for my kiddos.  A simple (and pretty) way for them to have weekly verses to memorize.  I plan on printing them out and rotating them on a weekly basis.  Here is the first one!!



If you are interested in more frequent updates please check out the sew. hip. mama. facebook page.  I find that I don’t always get a chance to sit down and spend tons of time blogging these days, but I can post a quick photo or update there.  Lately I’ve been making some new things.

  Like these fun pillows.

And this lovely bag.

And many more things that I haven’t taken pictures of yet!!  So check us out on facebook to see more!!

He is strong.

image (soure)


We are so excited to share some of our new products with you!!  Here’s a sneak peek…

I have a love/hate relationship with spritz cookies.  I love them when I can actually get them to extrude correctly.  Most of the time it takes about 10 or 100 tries before they come out right, and then the dough runs out and I have to reload and start the process all over again, thus the hating them part.  They’re such a cute cookie, especially when you add a fun and bright color to the dough.  Not to mention that they are the perfect size to eat and lose track of how many you’ve eaten because they’re addicting.  I saw this version and knew that I had to try them since they were CHOCOLATE!!!  Yes, please!!

What you need:

  • 3/4 C. semisweet chocolate chips
  • 1/4 C. butter cubed
  • 1/2 C. packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 C. all-purpose flour
  • 1/8 tsp baking soda

For the glaze:

  • chocolate chips or bar etc.
  • peppermint oil
  • shortening (optional)

How you make them:

In a large microwave safe bowl, melt chocolate chips; stir until smooth.  Stir in butter, brown sugar, eggs and vanilla.  Add flour and baking soda and mix well.

Cover and refrigerate for 30 minutes or until easy to handle.

Using a cookie press fitted with the disk of your choice, press dough 2 inches apart .  Bake at 375° for 7 minutes.

Cool completely.  Meanwhile melt your chocolate, add a few drops of peppermint oil.  Use a small amount of shortening (if desired) to thin the chocolate.  Drizzle over cookies.  Let dry.

I really like soft sugar cookies.  The crunchy ones are good too, don’t get me wrong, but there’s just something about a light fluffy sugar cookie.  This recipe certainly yields a nice airy cookie.  It’s an easy recipe, great for making with the kids.  The recipe suggests that you refrigerate the dough overnight, but I didn’t I just put it in for a couple of hours and it was just fine.  They’re great with or without frosting.

What you need:

  • 1 cup margarine
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
How you make them:
  1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
  2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
  5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

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