Friday, August 31, 2012

Fall: It's A Time For Crafting!!

I don't know about you, but fall puts me in a CRAFTING MOOD!! So.... with that said....

I have a love/hate relationship with the USPS/FedEx/UPS guy/gal.. I LOVE that they are bringing me little pretties for props or Thirty-One bags. I HATE that they ALWAYS come during nap time. I have put tape across the doorbell; they knock on the door. I put a index card across the door bell; they knock. I put a sign on there that says, "Please don't ring door bell, kids asleep"; they knock on the door... Maybe THIS will keep them from making noise at my door step...

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Tuesday, August 28, 2012

Rice Box Photography: Emma Grace

Here is Emma's pictures from the August 23 shoot.. Enjoy:

Let me know what you think. :)

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Rice Box Photography: Courtlynn Faith

Last Thursday, August 23, I had a photo shoot with my girls.. I thought I would share a few of my favs here on the blog.. Here are some of Courtlynn's pictures... ENJOY!

 **Oops I forgot the "l"**

Let me know what you think.. :)

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Friday, August 10, 2012

Recipe: Banana Chocolate Chip Bundt Cake With Chocolate Ganache

Oh Lordy,

See, it all started with 3 bananas. That's it, 3 bananas. I was cleaning the kitchen and saw those 3 BANANAS! They were black, smooshy, and crying out to be made into banana bread! What a predicament when I realized that I didn't have my Mama's loaf pans! So, I decided to make this...

Banana Chocolate Chip Bundt Cake With Chocolate Ganache

I'm going to share the yummy goodness with you and you can thank me later..

Banana Chocolate Chip Bundt Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8oz) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, preferably at room temperature
  • 4 very ripe bananas, mashed (1 1/2-1 3/4 cups)
  • 1 cup sour cream or plain yogurt
  • 1/c mini chocolate chips 
Preheat the oven to 350°F.
Butter a Bundt pan.
Whisk the flour, baking soda, and salt together.
Beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half of the dry ingredients, all of the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, hit the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes before unmolding onto the rack to cool completely.

 Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  •  1/2 cup heavy cream
Pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.


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Wednesday, August 8, 2012

Recipe: Pink Fresh Raspberry Muffins With Cream Cheese Frosting..


Pink Fresh Raspberry Muffins:

1/2c butter
2c all purpose flour
1 1/4 c white sugar
2 eggs
1/2c milk
2tsp baking powder
1/2tsp salt
2 boxes fresh raspberries


1: Preheat oven 350 degrees
2: Line muffin tin(s) **Mine made 18**
3: Sift flour, baking powder, and salt together and set aside
4: Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk. Add flour mixture. Beat until combined.
5: Place 3 raspberries in each muffin cup. Save 1 raspberry per muffin for garnish. Add remaining raspberries to muffin mixture and beat well making pink muffin mix.
6: Spoon muffin mix evenly into all muffin containers.
7: Bake at 350 degrees for 25-30 min


April's Cream Cheese Icing

16 oz cream cheese (room temp)
1 1/2c powdered sugar
1tsp vanilla
1c heavy cream

Beat cheese, sugar, and vanilla until smooth and fluffy. In separate bowl beat heavy cream until nearly stiff peaks. Add whipped cream to cream cheese mixture and beat.

These are AWESOME!


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Thursday, August 2, 2012

Wednesday, August 1, 2012

Rice Box Photography: Website..





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