Pin… Pinned… Pinner… Pinning… Pinterest

July 31, 2011 at 3:26 pm (Musings...)

I have a new obsession… Pinning. What I love about it is I can see something I really like, whether it is a creative idea, fashion, sayings… all I do is capture the picture on my “pinboard” and I have the link forever! I have a “dream kitchen” board, a “vintage fashion” board, an “Amanda’s wedding” board, a “shoes, shoes, shoes” board, and an “anything pink” (my favorite color) board. This is a picture of one of my “pins.” They are a pair of shoes I could never afford, but they make me smile 🙂

My "Pins"

This made me LOL

I pin vintage patterns, creative ideas, recipes, fashion. You name it, if I love it, I pin it!… Amanda and I are sharing ideas for her wedding through Pinterest. Actually, my Pinboards are a snapshot of who I am, sans, my family and Jesus 🙂

See what you think!! My Pinterest Home Page.

Permalink 1 Comment

Highlights, Earrings and a Daisy Teapot

July 27, 2011 at 6:50 pm (Multiple Sclerosis, Musings...)

This blog is as random as the title implies. My legs have been affected by the heat and humidity — MS sucks. I tell them to move, but they don’t. I am still doing all of my normal things, I just look ungainly as I walk. However, I am happy and blessed.

I got some fun red highlights put in my hair. My hairdresser, Lindsay, always does a fabulous job.

My fun red highlights

While I was taking photographs, I thought I’d take a few of my fun summer dangly earrings I’ve designed.

Pink bead flower and seed beads


Green and white seed bead ovals


Bent wire/bead earrings

AND I purchased the happiest teapot yesterday. The bottom reads “1965 T-1093.” I have the perfect spot for it. 🙂

Permalink Leave a Comment

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

July 25, 2011 at 3:17 pm (Recipes)

I didn’t realize I hadn’t blogged for over a month… the minutes, then hours, then days just seem to go by. I am still climbing out of my hole. I’ve been busy for the past month, doing what, I’m not sure. I still have a few ideas ruminating around in the clunker that is my brain! Switching gears… 🙂

I made the best cupcakes, Lemon Meringue cupcakes. I will share that recipe later. Since I am currently obsessed with all things wedding (my daughter is engaged), I have been searching for good cupcake recipes. I still had a bag of lemons left so I found a recipe for blueberry-lemon cupcakes with lemon cream cheese icing on A Hint of Honey. They are marvelous!

Blueberry Lemon Cupcakes

**The recipe calls for cake flour. The substitution for 1 cup of cake flour is 2 tbsp cornstarch in the bottom of 1 cup measuring cup. Fill the rest of the 1 cup with regular flour. Since the recipe calls for 3/4 cup cake flour, I used about 1 1/2 tbsp of cornstarch and filled the rest of the 3/4 measuring cup with regular flour.

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

Permalink 4 Comments