April 29, 2009

Eggs..."Farm" fresh Eggs


The last two weeks my friend Susana has been spoiling me with "farm" fresh eggs from her chickens... They are smaller than the average store bought egg but size doesn't matter..they taste so much better than store bought eggs! I could get very use to this! Thank you Susana!

April 27, 2009

Altered Photo Frame


I covered a basic wood frame from Michaels with Stampin Up DSP Bella Rose paper. I also used my Big Shot to cut out the daisy.


April 26, 2009

Vanilla Cupcakes


Spring is here.. and so are Vanilla cupcakes

April 24, 2009

My Big Shot arrived!!!


Oh my.. I love this thing! Yestereday I demonstrated it for my gramps & he had to ask how much it was. I told him and he proceeded to tell me he has never paid that much for a tool. I asked him "How much was your air compressor?" He didn't answer. Then Grams said "How much were your golf clubs?" He remained silent. I told him, "This is my tool, it belongs in my cabinet & I am going to put smiles on so many faces when they open a card with a pretty decoration from this here machine just like you did with your many creations that came out of your garage." He just smiled. I knew I won. Heck who knows..maybe one day Gramps will be making his own cards next to me & Grams.


Here is my first creation... I put it on top of a Birthday gift.

Hope everyone has a great weekend! TGIF


April 19, 2009

Big Shot


Thanks to a friend who is an enabler (Thank you.. you know who you are)... I will have a Big Shot by the end of the week. For those of you who do not know what a Big Shot is... it is a die cut machine. It cuts dies, embosses paper with texture plates, etc. I have a smaller version & use it all the time but the Big Shot is better. I'm excited...can't wait til UPS knocks on my door this week!


April 18, 2009

Spring Cupcakes


Made these this morning to take to our friends this afternoon.

Vanilla cupcakes with Vanilla frosting...no frills

April 17, 2009

Wedding Favors




Matchbook wedding favors


Actual size about 3" x 4" x .5"




Cupcake Organization 101



Yesterday I received my shipment from http://www.confectioneryhouse.com/ and was not disappointed. The cupcake liners are so cute! I can't wait to use them. The jimmies & non pareils they sent were in baggies & I knew I couldn't use them easily in baggies, so I bought Making Memories containers at Michaels. I reorganized all my sprinkles, jimmies, mini-chocolate chips in the new bottles. Each bottle will hold about 4.5-5.0 oz. The bottles are square so they don't waste any space. I hope to have some time this weekend to try some of my new jimmies & liners.

Happy Friday everyone!

April 10, 2009
















Apple Pie Cupcakes

Ingredients:
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 cup heavy whip cream
1/3 cup powder sugar

For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced

Directions:
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Fill muffin cups just below 2/3 full. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture.

Whip 1 cup of heavy whip cream & 1/3 cup of powder sugar.
To decorate, top each cupcake with a swirl whip cream.

Raspberry Swirl Cupcakes


Raspberry Swirl Cupcakes

Ingredients:
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
12 oz. fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Directions:
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Save 1 cup of batter. Fill muffin cups just below 2/3 full. Crush 3 oz of the raspberries and mix with the remaining cup of batter. Put the raspberry batter in a Ziploc bag. Cut off the end (make a small hole) and inject each muffin with raspberry. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 9oz of raspberries in a medium bowl. Strain the mashed raspberries to get excess juice out. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Using 2D pastry tip, decorate the tops of the cupcakes.



April 5, 2009

White Cupcakes with Chocolate Frosting


Made these for a Family BBQ last weekend. My cousin's 5 year old Sophie told the cupcake "I love you, I love you, I love you, I lick you!" It was very cute. I love seeing others love chocolate like I do.

Brownie Pops




My first attempt at Brownie Pops hasn't been so successful but I thought I'd post anyway. I need to work on the the chocolate dipping. Marshmallows are much easier to dip. They are still "drying" so I haven't done a taste test. I think it will take a few shots to perfect Brownie Pops.


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