Tuesday, September 18, 2012
Thursday, September 6, 2012
Great Living.
Monday, September 3, 2012
Interior Services
This room is just calling to me....I just want to light a fire, put on a good movie and curl up for the evening with the family. A Guest House Retreat for Sure!
;D thanks for stopping by!
Sunday, October 2, 2011
FALL In Love.
Friday, September 23, 2011
Back To School...
Thursday, August 5, 2010
Getting So Big!
Tuesday, August 3, 2010
Our Summertime Fun!
Monday, August 2, 2010
An Update on the Family!
Saturday, April 17, 2010
Monday, October 19, 2009
Great Day to visit the Pumpkin Patch!

Tuesday, October 13, 2009
Thursday, October 1, 2009
Fun Family Mealtime Tablescapes
Tuesday, September 29, 2009
Yummy Fall Treats!
- 1 1/4 c. flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp salt
- 1 large ripe banana
- 2 tbsp. sour cream
- 3/4 c. packed light brown sugar
- 1/2 c. unsalted butter at room temp
- 1 large egg at room temp
- 1/2 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
Preheat oven to 350F. Line a standard 12 - cup muffin pan with paper or foil liners. Mix together the flour, baking soda, baking powder, and salt in a bowl. In a small bowl, use a fork to mash together the banana and sour cream. In a Large bowl, suing your electric mixer on medium-high speed, beat the brown sugar and butter together until light and fluffy, 2-3 min. Add the egg, vanilla, and lemon zest and beat until combined, scraping down the sides of the bowl as needed. Add flour mixture and beat on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the banana mixture until just combined; do not over mix.
Divide the batter among the prepared muffin cups. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 Min's. Let the cupcakes cool in the pan on a wire rack for 5 min. Transfer the cupcakes to the wire rack and let cool completely for about 1 hour.
Frosting:
- 3 large egg whites, at room temp
- 3/4 c. sugar
- pinch of salt
- 1 c. unsalted butter, cut into 16 pieces, at room temp
- 2 ripe bananas, mashed
- 2 tbsp. sour cream
In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to touch. about 2 min. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks about 6 min+.
With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high until smooth and creamy, 3-5 min more. Add banana and sour cream mixture and continue to blend until creamy and smooth may have to beat on high. Frost cupcakes after both cupcakes and frosting are at room temp. Drizzle with caramel and enjoy.
Enjoy with a big glass of milk or a hot cup of Joe!
Ingredients:
- 1c. Flour
- 3/4 c. shortening
- 1 egg
- 1/2 tsp. vanilla
- 1c. grated zucchini
- 1 1/2 c. oatmeal
- 1 1/2c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/2 c. chocolate chips
- 1/2 c. nuts (optional) Blend Shortening and sugar add egg blend well. add Vanilla. Then add oats and zucchini. Mix dry ingredients. in separate bowl. Add to cream mixture, stir in chips and nuts. Drop by spoonful onto ungreased cookie sheet. Bake 11 min. Yummy! I hope that you enjoy your beautiful fall day! Go to the kitchen and fix yourself a tasty treat on me! Then go do about 50 laps around the neighborhood... because these are not weight watchers approved... Tee Hee
Fall Blessings, Dana