Rachel's Nest's video: Get it All Done Tidying Baking Planting Getting Motivated

# Hi friends! Welcome back to my home! In today's video I do a little of everything and share some ways I motivated myself to do it. Because who doesn't need a little extra motivation these days! Much love to you all. Let me know in the comments below how you're doing and what you're up to. Here in Ohio, things are opening up more and I actually got to spend time with some of my family! CONTACT INFO: MAIL: Rachel Mast PO Box 175 Berlin, Ohio 44610 EMAIL: rachelsnest.16@gmail.com INSTAGRAM: rachel__mast At Home I'm Mum channel https://youtu.be/15x5DEnEu5g RECIPES: TEXAS SHEET CAKE Recipe I used was from Yoder's Dutch Maid Cookbook: https://www.yodersdutchmaid.com/ Link to an online recipe if you prefer: https://tastesbetterfromscratch.com/the-best-texas-sheet-cake/ NOTE: I used only 1 and 3/4 cups of sugar instead of 2 cups. The sugar I used was the Zulka Morena Pure Cane Sugar. I also used low fat mayo instead of sour cream, since that's what I had on hand. And it turned out perfectly! Wait to ice the cake until it cools a bit. Spread the icing on as soon as you're done making it, or it will stiffen and become difficult to spread. RHUBARB CUSTARD BARS Crust: 1 and 1/2 cups coconut flour and 1/2 cup regular flour 1/4 cup sugar (use erythritol 1:1 ratio for no sugar version) 1 cup butter Press into bottom of greased 9x13 pan. Bake crust 10 minutes at 350 degrees. Custard: 1 and 3/4 cups sugar or erythritol 2 TBLSP. coconut flour 1 cup heavy whipping cream (not whipped) 3 eggs 5 cups finely chopped rhubarb 1 TBLSP vanilla Pour over crust and bake 40-45 minutes until firm Top Layer: 8 oz. cream cheese 1/2 tsp. vanilla 1/2 cup sugar or erythritol Beat together until smooth. Whip I cup heavy whipping cream and fold it into the above mixture. Spread over cool bars. (I like to eat the bars when they are a bit warm)