Day 15: Closet Make over

With the help of my dad, home depot( for supplies) and some power tools we remodeled Keelies closet. It was obviousl as soon as we moved in that the kids closets didnt fucntion very well and so this would be our first home improvement project! Keelies closet first and because  I was retarded and completly forgot to take a picture of Keelies closet before we started , I took some of Deklans which is exactly how Keelies used to be!!

 We added shelves in the middle and then lower rods on both sides as well as the top rods so that Keelie could reach her clothes

We also added shoes shelves at the bottum on both sides!

And Last we changes the sliding doors out for bi-fold doors- cause seriously sliding doors on a closet are a pain the a**

Closet still has to be organized but here is the finished project minus the doors, they have to be stained to match!

Day 14- This is a much better walker!

Day 13- Chill day at home

Day 12: Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies
Ingredients:

• 1/2 cup butter
• 2-oz dark chocolate, coarsely chopped
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp red food coloring
• 2/3 cup all purpose flour
• 1/4 tsp salt
• 8-oz cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Day 11: Dressed for Sucess

I asked Keelie to go get dressed for school- her cothes were laid out for her....... this howver is what she came downstairs in( not what i had picked) and said she was all ready for school!

Day 10: Deklan has discovered the walker!!

Day 9- My Awesomesauce!

 

Day 8: Dog Leash hooks

I know I know another older project- I made this for my Aunts puppy Coffy for Christmas to hold her leashes

Day 7: Waffle Cake Desert

                              I have no idea what this is actually called but oh my yum!!!

You Will need:

1- Cake mix of your choice( I used Chocolate) & Ingredients(eggs,oil,water)
2- Waffle maker
3- Ice cream of your choice ( I used vanilla)
4-Whip cream and toppings of your choice ( we used strawberry's, & chocolate sauce)



Directions:
1) Make the cake mix as directed- while doing this heat up your waffle maker

2) Grease waffle maker- I found a spray works the best. Then drop cake mix into the waffle maker just like when you make waffles

3) Cooks depending on your waffle maker- once mine was completely heated it took about 2-3 Min's

4) Once waffle is done it should come out easily then place on plate and garnish with ice cream, whip cream and your choice of topping and ENJOY!!

Day 6: Craft projects

I know these are a bit old( well from xmas)- but Im trying to fill some gaps!!

Day 5- Recipe: Pasta Carbonara

• 
  

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped( we didn't use)
• I also added about 3/4 cup of peas to ours- I mixed it in with the spaghetti

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Day 4- Visit to the Zoo!

Keelie with her friends Byrd and Tori