Summer time and the living is hectic.

I used to dislike summer a lot. Don't get me wrong- I liked being off of school, but about a month in I always got bored and wanted to be back with my friends every day. It's so different, though, as an adult. I completely understand, now, those Staples commercials where the parents dance dreamily to "It's the Most Wonderful Time of the Year". I do love having Kate home and being able to try new projects and playdates, but I do cherish that sweet little break I was getting for three days each week when she was at school and Will was snoozing. Ah well... what can you do other than make the most of it?!

I'm baffled at how busy we've been! Every time a friend leaves a voicemail, I swear it takes me a good two-three days to respond because we just never stop being busy! We've spent our summer crafting, splashing and baking away. My first stab at cake pops was, drumroll please... a success!! I made my own cake mix (take THAT Duncan Hines!) and baked away. I went into it thinking it was going to be a huge disaster, having heard from many that they're an enormous pain. I found them to be pretty simple, mostly just time consuming. I think the key, and I'm pretty sure it was really important: you MUST refrigerate your balls! Yeah, I kind of hope you were reading that aloud in public somewhere... not going to lie. ;-) Seriously, though. After rolling them up, dipping the sticks in the melted candy and inserting the stick, I chilled those bad boys for a good 45 minutes. Once the second half of the batch waiting to be dipped started to come back to room temp, I started having problems and threw them back in the fridge for another 15 minutes. I still have plenty of learning to do, but they were fun! This is the yellow cake recipe I used- it was pretty good. Not crazy sweet, so it wasn't overwhelming when mixed with the frosting + the candy melt coating.

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°
- In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
- Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
- Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
- Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
- Bake at 350° in a 9x13 pan for 25 to 30 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
- Cool cake on wire racks for 15 minutes; remove from pan and cool completely.

Easy peasy.

My project- or possibly obsession- right now is getting everything together for Will's first birthday party! I'm gathering space related fun stuff and planning away! What post would be complete without a few photos- so here is the one for his invitation...



Pretty delicious little guy, no? And of course, his big sister made sure she was going to be involved in his photo shoot.



Goodness I love them.

Finally, I've officially decided to do an almost completely DIY Christmas this year. Every January I started to have heart palpitations waiting for the credit card bill to arrive, knowing full well what the balance is going to be and knowing full well the sound my husband will make when he opens it. I can actually feel my chest tighten just thinking about it. So- having fallen deeply in love with Pinterest and being armed with thousands of incredible project ideas, I have decided. DIY it is. The kids and husband are excluded... but everyone else, be forewarned- I am putting a lot of heart and soul into this Christmas, so smile like you mean it when you open your gift!