July with a boom

What a wonderful few months we have been having. It has been really fun watching this cutie get big but I also hate it because I just want him to be a sweet baby forever. When we were in Washington he didn't have his mat or swing or bouncer so he was very fond of this baby doll stroller. He LOVED sitting up and felt so proud of himself. I took a million pictures of him in this and loved all his looks. He is sure a cutie. 

We have been busy enjoying the summer. Going swimming, going to Baseball games, going to parks, walks, birthday parties, 7 Peaks, outdoor movies and just enjoying life as a family. We have loved the fireworks and when we do those Shaelee and Eli nap about the same time which means I take a nap too! It has been so fun watching Shaelee be a big sister and she is so kind to him. The other day after the baseball game she ran the bases with the other kids and if you ran you got a little coupon and she asked for one for her brother. SO SWEET.

July has been SO hot and that has kept us eating the tastiest Popsicle. Everyday we eat breakfast outside and every afternoon a Popsicle.

These are our favorites. 

Okay my friend just got us Swig cookies- OH MY YUM> Must try. I haven't tried this but I am going to hopefully soon. 

ORIGINAL SWIG COOKIES

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Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• dash of salt
• 1 1/2 - 2 lbs. powdered sugar
• 1-2 Tbsp. milk (or as needed, to taste)
• red food coloring

Instructions

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
• Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve!