Tuesday, November 2, 2010
Monday, August 16, 2010
Saturday, August 14, 2010
Tuesday, August 10, 2010
Wednesday, July 21, 2010
Monday, June 21, 2010
Friday, June 18, 2010
I love all the windows, and the corner window in the family room is great.
I love the charm of these old houses... notice the archways? This is taken from the family room looking into the dining room, and then the kitchen. (obviously haha!)
Monday, June 14, 2010
Sunday, June 13, 2010
Thursday, June 10, 2010
There are party tables that feature every kind of party you can think of... whether it's a wedding, shower, birthday party, and even a welcome the puppy party. Here are a few of my favorites that I wanted to share...
SUGAR COOKIES AND CUPCAKES
MILK AND COOKIES PARTY
Anne from A.Party Style, created the most original party for her daughter's first birthday... Milk and Cookies, how cute is that? Why didn't I think of that???
Takes you right back to your childhood doesn't it?
KATE'S FAIRY GARDEN BIRTHDAY PARTY
photos courtesy of Vicki Lynn Photography
Monday, May 31, 2010
Sunday, May 30, 2010
Saturday, May 29, 2010
Tuesday, April 13, 2010
Thursday, March 25, 2010
Directions: Preheat oven to 375 degrees. Line a muffin pan with cupcake liners makes about 30 cupcakes. I halved the recipe and made about 12 cupcakes.
Sift the flour and salt together in bowl. In a separate bowl beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, one at a time, beating each egg until incorporated before adding the next. Beat in the lemon zest, and vanilla extract.
Gently beat in the flour mixture into the butter mixture, one third at a time, alternating with the milk and the lemon juice beginning and ending with flour. Do not over-mix.
Filled prepared pans with batter 3/4 full. Bake about 17 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans about 10 minutes, then remove to a rack to finish cooling.
Hollow a hole in the center of each cupcake when cooled and fill with lemon curd. Top with Lemon Cream Icing
For the icing: Beat the cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add the powdered sugar and the lemon juice a little at a time, beating after each addition, until fully incorporated. Increase speed to high and beat until icing forms soft peaks, about 5 minutes. Spread or pipe on cupcakes. Refrigerate leftovers.
Tuesday, March 23, 2010
Green Chili Casserole