Retro Money Machinehttp://www.theparkstreetblog.com/2010_07_01_archive.html
Saturday, June 30, 2012
Friday, June 29, 2012
|I LOVE to collect old cans , jars , or glassware to add pretty flowers . So inexpensive , but makes any room very inviting.|
Thursday, June 28, 2012
My NEW Etsy Find...you must take a peek. Such a bold and beautiful color for summer.So simple and so clean. This girls Redwing curves are almost as stunning as the robins egg blue color. In good vintage condition, make this the center of your vintage table. This is visibly marked REDWING on the bottom, but it is the old marking of Redwing Pottery.
Friday, June 22, 2012
Mmmmmm.... Time to enjoy a little bit of Sweet. You come home from a hard day at work and you say : Hey , I deserve a CUPCAKE...and YES you do. Here is a great recipe from The Food Network ..Enjoy
- 1 3/4 cups cake flour (not self-rising)
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 sticks unsalted butter, cut into cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Old Fashioned Frosting, recipe follows
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
- 2 sticks butter, room temperature
- 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.*Cook's Note: Add more sugar to get this consistency