Oana L
As you may know, baby clothes cost a fortune. My baby is 6 months old and has left behind mountains of clothes. Until now I have been lucky and have received stuff from my friends or gifts when my girl was born.
But as you also may know, people make gifts for up to 6 months and when the baby goes over that, all of a sudden the dresser is empty. I was looking at all the gorgeous and expensive dresses that she has and has put on 2-3 times only, and I can't bear to put them away and spend money on new ones. So I was thinking of buying some lace band or other material and lengthen some of them. If they have shoulder straps then it's a breeze, just cut the straps and sew longer one. The issue is if the dress is large enough. I've been through stores today and checked the differences between 6mo and 1year widths. They seem about the same to me...
So what is your experience and advice? Can longer strap or lengthening the skirt be a viable solution?
Thanks for the suggestions. I did buy some things from other moms and I preferred to wash them with my normal detergent instead of the baby's, since the baby's is literally no good. Guess what, today her eczema is back, on her legs, where she had the 'new' pants touching the skin. At least now I know what it is...
I have received these marvelous extremely expensive dresses (around 90$ a piece) that I'd hate to loose. This is why I want to make them longer. I'm concerned about the size at the waist though...
Answer
I like the idea of the straps. It would work good if the dress or shirt was waistless. Once, when my daughter was 21 months, we were at the Hard Rock Cafe in Niagara Falls. A little girl at a nearby table was wearing a dress identical to one my daughter had. The dress came with a shirt underneath it, but the older girl was wearing it as a tank top with shorts. I filed that idea away and used it.
Another thing I have done with strappy and sleeveless dresses is put shirts under them for winter wear. This is a good way to get use out of shirts that are too short. (With the dress covering the shirt, nobody knows that the tummy is exposed a bit.)
As has been said, I've also used (and still do, my daughter is five) leggings, tights and diaper covers for skirts and dresses that are getting too short-- Especially if the skirt and tights or leggings are the same color.
I've always been cheap. I was raised to buy things as cheap as possible and keep them for as long as possible. Especially so with my kids. I have a two-year-old son and he's wore several of his sister's hand-me-downs. (Even some "girly" sleepers, but they are "just" sleepers.) There were times when a second child was a possibility that I got clothes second hand and free that were technically boy's that I thought could be used for either/or someday.
If you are going to add on, is there a way in which you can add on, but then take if off? This way, if you pass the skirt or dress on, the next parent(s) can do the same.
As for the detergent, we generally use the Arm and Hammer dye-free, scent-free. If we run out and it's not on sale, then we go for the Purex dye-free, scent-free. (When my daughter was a newborn, my very picky MIL HAD TO get the Dreft because nothing else was good enough.) Something might be clean when we get it, but if it smells, I have to wash it again (sometimes with added baking soda) just to get rid of the detergent smell.
I like the idea of the straps. It would work good if the dress or shirt was waistless. Once, when my daughter was 21 months, we were at the Hard Rock Cafe in Niagara Falls. A little girl at a nearby table was wearing a dress identical to one my daughter had. The dress came with a shirt underneath it, but the older girl was wearing it as a tank top with shorts. I filed that idea away and used it.
Another thing I have done with strappy and sleeveless dresses is put shirts under them for winter wear. This is a good way to get use out of shirts that are too short. (With the dress covering the shirt, nobody knows that the tummy is exposed a bit.)
As has been said, I've also used (and still do, my daughter is five) leggings, tights and diaper covers for skirts and dresses that are getting too short-- Especially if the skirt and tights or leggings are the same color.
I've always been cheap. I was raised to buy things as cheap as possible and keep them for as long as possible. Especially so with my kids. I have a two-year-old son and he's wore several of his sister's hand-me-downs. (Even some "girly" sleepers, but they are "just" sleepers.) There were times when a second child was a possibility that I got clothes second hand and free that were technically boy's that I thought could be used for either/or someday.
If you are going to add on, is there a way in which you can add on, but then take if off? This way, if you pass the skirt or dress on, the next parent(s) can do the same.
As for the detergent, we generally use the Arm and Hammer dye-free, scent-free. If we run out and it's not on sale, then we go for the Purex dye-free, scent-free. (When my daughter was a newborn, my very picky MIL HAD TO get the Dreft because nothing else was good enough.) Something might be clean when we get it, but if it smells, I have to wash it again (sometimes with added baking soda) just to get rid of the detergent smell.
I need a cute, creative cookie recipe to use as a birthday present for a 9 year old boy. Any ideas?
mdet
Needs to be cute and taste good!
Answer
I like the cookie bouquets for birthday gifts. You don't have to have cutters to make the shapes...just make the shapes from paper and lay the pattern down on the rolled out cookie dough and cut around it. To put the cookies on a stick you can just lay the stick on the back of the baked cookie and pour some melted chocolate over it....this will "glue" it to the cookie.
I used to work in a cookie bouquet shop and I have a very good icing recipe to use for the decorations. I also have 3 real different cookie recipes for rolled out cookies...you can choose which you would like.
This is a link to a cookie bouquet idea:
http://www.clevercookie.com/happy-birthday-to-him-cookie-arrangement.html
......after the chocolate has dried and the cookie is attached to the stick you can put the sticks in a block of styrofoam to hold them in place.
CUTOUT COOKIE ICING
3 egg whites, at room temp.
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar (1 box)
Mix.
Add,
2 TBS. Crisco
Mix on low speed until smooth.
(if you want to make a glaze from this, just add a little hot water to it so it is thin enough to dip the cookie in or brush the icing on the cookie.
CUTOUT SUGAR COOKIES
set oven temp. at 375°F
1 1/3 cups shortening (I use butter or margarine)
1 1/2 cups granulated sugar
1 tsp. vanilla
(optional, 1/8 tsp. each, almond, orange, lemon flavors)
2 eggs
2 1/2 TBS. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream shortening, add sugar and flavorings and cream together.
Add eggs and milk. Cream.
Mix flour, baking powder and salt together.
Add flour mixture to batter. Mix just until incorporated.
Cool in refrigerator 1 hour or more. Divide dough in half.
Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
make them 1/4 inch thick.
Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them. They should be lightly browned around the edges
BROWNIE ROLL OUT COOKIES
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so donât overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Peanut Butter Cut-Outs
Yield: 36 Servings
4 c flour
1/4 ts salt
1 TBS. baking powder
1 c creamy peanut butter
1 c butter; softened
1 c dark brown sugar
2 eggs
2/3 c corn syrup
Preheat oven to 325øF.
Sift flour, salt, and baking powder together. Set aside. In another
bowl, beat peanut butter, brown sugar, eggs, and corn syrup until
smooth. Slowly add flour mixture, and blend to form a smooth dough. Wrap
and refrigerate until chilled, about 2 hours.
Divide dough in half. Working with one half at a time, roll on lightly
floured surface to 1/8 inch thickness for thin cookies, 1/4 inch for
thicker, softer cookies. Cut with cookie cutters. Bake on ungreased
cookie sheets for 8-10 minutes. Decorate with piped chocolate, royal
icing, or powdered-sugar icing, or enjoy plain. Makes 3 dozen.
I like the cookie bouquets for birthday gifts. You don't have to have cutters to make the shapes...just make the shapes from paper and lay the pattern down on the rolled out cookie dough and cut around it. To put the cookies on a stick you can just lay the stick on the back of the baked cookie and pour some melted chocolate over it....this will "glue" it to the cookie.
I used to work in a cookie bouquet shop and I have a very good icing recipe to use for the decorations. I also have 3 real different cookie recipes for rolled out cookies...you can choose which you would like.
This is a link to a cookie bouquet idea:
http://www.clevercookie.com/happy-birthday-to-him-cookie-arrangement.html
......after the chocolate has dried and the cookie is attached to the stick you can put the sticks in a block of styrofoam to hold them in place.
CUTOUT COOKIE ICING
3 egg whites, at room temp.
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar (1 box)
Mix.
Add,
2 TBS. Crisco
Mix on low speed until smooth.
(if you want to make a glaze from this, just add a little hot water to it so it is thin enough to dip the cookie in or brush the icing on the cookie.
CUTOUT SUGAR COOKIES
set oven temp. at 375°F
1 1/3 cups shortening (I use butter or margarine)
1 1/2 cups granulated sugar
1 tsp. vanilla
(optional, 1/8 tsp. each, almond, orange, lemon flavors)
2 eggs
2 1/2 TBS. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream shortening, add sugar and flavorings and cream together.
Add eggs and milk. Cream.
Mix flour, baking powder and salt together.
Add flour mixture to batter. Mix just until incorporated.
Cool in refrigerator 1 hour or more. Divide dough in half.
Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
make them 1/4 inch thick.
Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them. They should be lightly browned around the edges
BROWNIE ROLL OUT COOKIES
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so donât overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Peanut Butter Cut-Outs
Yield: 36 Servings
4 c flour
1/4 ts salt
1 TBS. baking powder
1 c creamy peanut butter
1 c butter; softened
1 c dark brown sugar
2 eggs
2/3 c corn syrup
Preheat oven to 325øF.
Sift flour, salt, and baking powder together. Set aside. In another
bowl, beat peanut butter, brown sugar, eggs, and corn syrup until
smooth. Slowly add flour mixture, and blend to form a smooth dough. Wrap
and refrigerate until chilled, about 2 hours.
Divide dough in half. Working with one half at a time, roll on lightly
floured surface to 1/8 inch thickness for thin cookies, 1/4 inch for
thicker, softer cookies. Cut with cookie cutters. Bake on ungreased
cookie sheets for 8-10 minutes. Decorate with piped chocolate, royal
icing, or powdered-sugar icing, or enjoy plain. Makes 3 dozen.
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Title Post: Can I reuse dresses for 6 months until my baby is 1 year old?
Rating: 96% based on 976 ratings. 4,8 user reviews.
Author: Unknown
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Rating: 96% based on 976 ratings. 4,8 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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