Friday, March 13, 2009
Monday, March 2, 2009
Thought I was the only one that thought and made mental lists of things like that. Turns out I'm not thanks to the internet!
I love it when something can consistently make me "aww" and laugh out loud.
Friday, February 27, 2009
The features I love:
- the face
- how the embroidery came out (first one and all) and the "blushing" cheek even though it kinda looks like a shiner
- the "sprinkles"
- LOVE the raggety frayed edges
- how well the edging all along the "frosting" top contrasted so well, it made me think of gingerbread men.
Friday, February 20, 2009
Thursday, February 19, 2009
Truth be told a lot had been happening and I hadn't felt much inspired.
But I had this one that I'd finished a couple of months ago that I'm actually more happier with, with the exception of her needing a fancy dress to match her fancy cupcake top.
She looks like a Betsy, and she's pink, so her name is Pink Betsy.
(Actually I rather think she has that Renee Zellweger-like grimace/pout/smile thing going on.)
Tuesday, January 27, 2009
Thursday, January 15, 2009
Wednesday, January 14, 2009
- 2 cups all purpose GF* flour
- 3 medium carrots, shredded
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 can (8 1\4 oz) crushed pineapple, undrained
- 1/4 cup of rum soaked raisins (optional)
In a small bowl, put your raisins and enough rum to just soak them. Set aside while you gather your ingredients and preheat your oven to 375 degrees.
Put all of your wet ingredients in your mixing bowl first, then add your dry ingredients on top of that and mix carefully until it is fully incorporated, about 3 minutes. (Use your best judgement on mixing speeds!)
On low speed, carefully add the shredded carrot, pineapple and rum soaked raisins (rum and all). Mix on low until incorporated.
Your mixture will be liquid-y, which is fine. Line a muffin tin with standard (2") cups and pour about 1\3 cup of batter into each cup. They will not rise much, if at all, so calculate.
Bake about 25 minutes, or until inserted toothpick comes out clean.
Makes about 2 dozen (24) or so cupcakes .
While those babies are cooling you can make the
cream cheese frosting with orange zest:
- 1 package (3 oz.) of cream cheese (or neufchatel), room temperature
- 2 tablespoons of cold butter
- 2 -3 tablespoons on lemon juice, to taste
- 1 1\2 cups of powdered (confectioners) sugar
- the zest of 1 medium orange
Soften the cold butter in the mixer first for about 3 minutes. Then add your room temperature cream or neufchatel cheese. Add the lemon and powdered sugar a tablespoonful at a time. When it is fully incorporated, beat it on medium for about a minute. Then zest your orange.
When cupcakes are cooled, frost and sprinkle with a bit of orange zest. Makes about 1 cup, or just about enough for the number of cupcakes.
* That's Gluten-free folks!