Aug16

City Girl Farms Photography

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Are you following my photography blog?? Click on this link, scroll to the bottom and add your email address to keep up to date on my latest photo shoots . . . https://citygirlfarms.photography

 

Aug15

Wood Pedestal – Baby Shower

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I bought this wood slab at Joann’s along with these 4 wood furniture feet.  The balls are flat on one end so I used wood glue to attach them to the bottom of the slab and used this left over stain to stain them.

I’ll use it for other things but made it for the baby shower.

Can’t wait to use it!  Maybe for the champagne glasses?

Aug13

Baby Shower Set Up

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My car was loaded this weekend (2nd trip) with baby shower stuff.  The shower is next weekend and little Miss Ellie Grayce will be here in just a couple of months!!  So much F.U.N.!

Aug6

Some Friday F.U.N.

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Breaking in the new bar with friends!

Belley was here for the weekend and this is Simone – Chip & Meg’s granddaughter.

Getting dark . . . time to break out the s’mores!

Good job on the fire pit Chippey!!

Aug1

Happy Anniversary!!

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Happy 3rd Anniversary to my daughter & my son-in-law!!  What a F.U.N. day that was indeed!  So much fun with family and friends.  Now, 3 years later they are expecting their 1st baby!!  Many blessings to you guys as your new adventure begins!! xoxo

Jul31

WOW Me Wednesday! Early

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We’ve decided on a Brunch for Amie’s baby shower.  Part of the menu will be my “Chocolate Croissants” (https://tinyurl.com/y8alpu8d) and then I found this recipe for “Lemon Cheesecake Croissants”!  I did a test run on Sunday . . . and if you like lemon . . . you’ll love these!!!!  Needless to say – both flavors of croissants will be attending the baby shower, lol.  Who can choose between chocolate or lemon?!?!  Here’s the recipe:

Ingredients

Rolls

  • 1 package 8 count refrigerated crescent rolls
  • 4 oz. cream cheese cold
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. lemon extract (maybe a tad more – taste & adjust to you’re liking)
  • zest of 1/2 lemon

Glaze

  • 1 c. powdered sugar
  • 1 1/2 Tbsp. lemon juice
  • zest of 1/2 lemon 

Instructions

  1. In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
  2. Beat on medium-high speed until mixture comes together.
  3. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
  4. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. (make sure the ends are closed)
  5. Place 2 inches apart on a lightly greased or parchment – lined baking sheet.
  6. Bake at 375 degrees for 12-14 minutes or until golden brown.
  7. Let rolls cool on a wire rack.
  8. Once cool, prepare glaze by combining all ingredients until smooth.
  9. Drizzle glaze evenly over rolls.

I found the recipe on Pinterest . . . here’s the link https://tinyurl.com/yd7slzws