Hi everyone and happy Friday! I am a sucker for beautiful jewelry and great sandals especially when they are at super affordable prices. I will be sharing some of my finds at various prices in the coming week. Here is what I am wearing today all at great prices. Necklace was a mall find from a random kiosk for $20. Both bracelets were $30 and my new fav sandals I got from Bcbg $59. I especially love the rose gold color. Have a fab weekend!
April 26, 2013
April 23, 2013
Hi and I hope you are having a great week? I decided to blog about one of my favorite fruits today Strawberries! I love strawberries in every form possible, smoothies, cake, jam you name it! Trying out cupcake recipes was only the next step:) I love my strawberry cupcakes light and fluffy so this recipe is just that. Perfect on a sunny afternoon with some whipped cream on the side and a chilled drink of your choice. I got this recipe from the adaptation of two different recipes I found on Martha Stewart and allrecipes.com.
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks of unsalted butter room temperature
1 3/4 cups of sugar
4 large eggs
2 teaspoon pure vanilla extract
1 1/4 cups of milk
10 ounces strawberries, cut into pieces and blend to form a puree
Makes 30 cupcakes or 2 10" layer cake
Preheat oven to 350 degrees. Line your cupcake pans with liners and set aside.
In a medium bowl, sift together flours, baking powder and salt.
Place your butter and sugar in another bowl and begin to cream until light and fluffy usually 3-4 minutes.
Scrap down sides, beat the eggs in one at a time and then add the vanilla extract.
With the mixer on low speed, add the flour mixture in three parts alternating with the milk and beginning and ending with the flour.
Fold in the strawberry to the mix
Divide batter into the prepared cupcake liners
Bake for 15-20 depending on your oven, until a cake tester comes out clean.
I decided to make some cupcakes and a 10 inch sheet cake garnished with a hint of strawberry butter cream frosting and fresh strawberries :)
April 18, 2013
Hi everyone and I hope you are having a great week so far? I have been MIA because I went on a vacation (I will be sharing a few pictures soon) with the family and couldn't get it together to put up a post. While I get back into the swing of things, I decided to blog about the small birthday celebration I put together for my 3 year old's birthday this past December. One of my favorite things about being a mom is being able to throw birthday parties, lol. Any reason to entertain really.
I decided this time around to do something small just for him and a few of his friends versus the usual big parties with lots of adults and kids. He loved it and I hope to continue in this same tradition except for the big birthdays.
I made all the desserts and put together the decorations. I decided on a Curious George theme because it is one of his favorite shows but decided to incorporate new colors versus the traditional colors associated with George. We had the party in a private room at a pottery painting studio Here are a few pictures from the party. The pictures were taken by my husband:)
April 10, 2013
Hi and happy hump day! Today I decided to blog about one of my favorite desserts carrot cupcakes! The recipe calls its a cupcake I call it a muffin because I never frost it and its just so yummy on its own. I have served it on more than one occasion and everyone seems to love it. The best thing about this cupcake aside from the yummy taste, is its low calorie count, no added sugar and the ease in making it. I put the numbers into a recipe calculator and one cupcake is roughly 158 calories, compared that to your average tasty cupcake it is low.
I found this recipe in one of my recipe books The Cake Bible. I made no changes to the recipe but instead of using a ring I used my muffin tins instead.
This recipe will produce about 18 cupcakes
2 cups finely shredded carrots
1/4 cup freshly squeezed lemon juice
1 cup sifted whole wheat flour
1 cup sifted cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 large eggs
10 tablespoon unsalted butter, melted
3/4 cup honey
Preheat oven to 350 degrees Fahrenheit
In a small bowl combine the shredded carrots and lemon juice.
In a large mixing bowl combine all the dry ingredients (wheat and cake flour, salt, baking powder, baking soda and cinnamon) and mix for 30 seconds to blend.
Add the eggs, butter, honey and carrot mixture. Mix on low speed till the dry ingredients are moistened then increase to medium speed or high speed if using a hand mixer for 30 seconds.
Scrape the batter into prepared muffin tins which have cupcake sleeves.
Fill each cup about 3/4 way full
Bake on the top rack of oven for about 15 minutes or until a pick tester comes out clean.
Place on a rack straight from the oven to cool the pan.
Flip over and allow cupcakes to cool down.
The recipe calls for a white chocolate cream cheese frosting. I have tried it once when I baked this as a cake and it is so good :)
Enjoy anytime of the day with your favorite beverage. The British in me loves mine best in the morning along with a cup of English black tea. Try it and let me know what you think.
April 08, 2013
Welcome and thanks for stopping by my blog. This blog relaunching has been a long time coming and has been delayed far too many times (procrastination on my part also.) Shout out to my friend and fellow blogger Tidy-Up Gal for helping me with vital information needed in creating my blog and to my hubby and sisters for helping with decision making. To start off my blog I decided to give a sneak into what to expect from Titi's Passion in the future.
Watch out for a new post tomorrow!