Downsizing [Refashioning for Kids]

A while ago I received a comment on my Facebook page asking about refashioning adult clothing for kids. It just so happens that I have a kid sister and several skirts from Forever 21 that I deem far too short for their intended consumers. So I decided to do a bit of quick refashioning, because they're doing no good just sitting in my closet. 

This is a super easy alteration that you can do in 5 minutes. Maybe even less. Here's what I started with: 

Just a simple knit ruffle skirt. No zippers, no pleats, nothing. So all I had to do was flip it inside out and sew along one edge: 

 

This is what it turned out like:

This is fantastic because you can take out the stitch and adjust it as the child grows. And it's a great way to incorporate some styles into a child's wardrobe that you may not be able to find in the children's section!

I got this skirt from Goodwill for $3.50. I think it's adorable. It's just too short for my taste. So I'm glad to have found a good use for it. :) 

And obviously, this doesn't have to be used to alter things for kids. You might have a knit skirt that just needs to be taken in for your own sake!

 I also altered another skirt using a slightly different process, so I'll share that soon!

Camera Necklace Giveaway Winner!

The camera necklace giveaway ended yesterday, so I'm happy to announce the winner to be Jessica M.! Congrats to Jessica, and thanks to everyone who entered!

I apologize for my lack of presence these past few days, I have some exciting hauls and alterations to share in the near future, so stick around!

Have a wonderful Saturday!

Tied Collars

(Quick reminder: Enter the camera necklace giveaway sponsored by That Lil Prop Shop by 12AM EST!)

 

Shirt: thrifted ($3.50)

Shorts: thrifted, Skirt to Shorts DIY ($0.30)

Shoes: Rack Room ($12?)

Just a simple outfit post today. But I'd like to point out that I'm slightly obsessed with the tied collar trend. I've seen quite a few cute lightweight button down shirts with this collar style in recent months, and I've been tempted to purchase them multiple times. Hopefully I'll refrain until I find one at Goodwill or at a super good sale.

Speaking of Goodwill, I explored a thrift store I'd never been to before last weekend. In the ten minutes that I spent in there, I found three things in the clothing section. I'm excited to share that in the near future. I also have a couple of sewing projects I've yet to share. :) 

Chocolate Heaven

 

I baked these a few weeks ago and didn't get around to posting them. They were absolutely amazing. I found it on The Heritage Cook via Pinterest, and at first glance the recipe seemed a little daunting and questionable, but it's actually pretty easy to make, and the result is fantastic. Here's the recipe:

Chocolate Brownie Cookies

From Claudia Flemming’s “The Last Course: The Desserts of Gramercy Tavern”

Yield: 2-1/2 to 5 dozen cookies, depending on size.

INGREDIENTS

1/4 cup all-purpose flour

1/4 tsp baking powder

1/8 tsp salt

2 large eggs

2/3 cup granulated sugar

1/2 tbsp brewed espresso (or you can use reconstituted espresso powder)

1 tsp vanilla extract

2 tbsp unsalted butter

5 oz extra-bittersweet chocolate (70% or higher), chopped

2 oz unsweetened chocolate, chopped

3/4 cup mini chocolate chips

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

They literally melt in your mouth. It's like a gooey brownie in a more manageable size and form.  So good. 

Also I ignored the double boiling instructions and just used a microwave to melt the chocolate. So if you're lazy like me, yes, that does work. :)

Diamonds

I've had this old bulletin board lying around for a while:

I got it for $3 at a yard sale last year. It needed a bit of sprucing up, so I decided to tackle it with some white acrylic and a paint brush. And some masking tape, laid down in this fashion:

This is what it came out like! Much better, right?

I'm thinking about painting the border a different color. We'll see.