Ringing in the New Year - Champagne cupcakes with buttercream

Hey there, found this totally AWESOME recipe on Cafe Mom for New Year'sand thought this HAS to be shared! So let's dig in and get a little bubbly!

The New Year is upon us, but before we head into 2012, we've got to get the party started! No matter what you're doing at midnight on New Year's Eve, at least a toast of champagne is probably part of your plan. Why not complement that sparkly flute with a pretty little cupcake made with champagne?
This recipe comes complete with a champagne buttercream frosting, which sounds like the ultimate, sweet way to ring in the New Year! Yum -- now who wouldn't drink to that??
Champagne Cupcakes with Sweet Champagne Buttercream Frosting from GimmeSomeOven.com, adapted from AllRecipes.com



Ingredients:
For cupcake:

• 2 3/4 cups all-purpose flour
• 3 tsp. baking powder
• 1 tsp. salt
• 2/3 cup butter
• 1 1/2 cups white sugar
• 3/4 cup champagne (the sweeter the better)
• 6 egg whites

For frosting:

• 3 1/4 cups powdered sugar
• 1 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 3 tablespoons champagne, at room temperature

Directions:
To make cupcakes:

1. Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To make frosting:

1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. 
2. Add vanilla and champagne, beating on medium for another minute.

Will these yummy goodies be gracing your party table?

Pegging me for a crafter

I needed a new space to hang my ribbons that was easy to change out when either A. I ran out or B. needed to take it with me. The hubby had some old peg board and posts from the garage and I had the frame and paint.

 1. First step was to cut the board down to the right size and then I painted it a nice matt black.

 2. To add a bit of cuteness and to use some of my nifty ribbon I glued lengths of it to the outer edge. It over laps a bit where the frame goes but I though it made it look more finished.

3. I sanded the edges down a bit to take off some of the stain and then it was off to paint the frame. Since I have GALLONS of left over house paint (gee I really should finish painting my kitchen) I used my red to brush on and slightly wash the frame. Then i used a paper towel and rubbed some of the paint off to give it a used look. Put the frame and back together and look at it now.

I plan on gluing some little strawberries and bows to cover up the screws holding it to the wall. When I find the one I really want I'm putting up a ruler under it so I can measure just what I need.

It's sew easy to fall in love...

I found this totally awesome cute half apron at Goodwill one day and we I didn't buy it cause I just knew I could make one. I was excited when my hubby told me he'd get me a sewing machine for my birthday next month, so I thought hey I have time to get everything I need together... I about killed myself jumping for joy when I got one from my Mom for Christmas instead. I was in a whirlwind of ideas but alas no thread to do anything with, so last week I finally bought some and VOILA!

I started sewing again. And as you can see I have a pair of pants that are getting a ruffled edge... Is it a skirt? NOPE it's a cute apron!

My lovely daughter is modeling her new cooking apron. It's made from the butt from a pair of her old jeans, a bit of ruffled lace and a ribbon belt to tie it on.

Working on one for me that will  have a button hole to place changeable hand towels while I work.

After this I made a couple quick throw pillows to add some color to my living room and bedroom, can't wait till I get a chance to do more.

Crafting and more crafting OH MY!

I don't have any pics to show off right now, but I have been crafting up a storm using ideas from Pinterest.
- I made a Felt rose  headband.
- I made some paper plate baskets.
- I made some pretty awesome twine/yarn covered vases.
- Since I seem to have a decor ball fetish, I made my own.
I have also had a great time playing with stamps and learning calligraphy. And last Thursday I went to my first The girls meet up group and made some cute plant stakes for my house and got a jump on 2012 ornaments.
But my week hasn't been just crafts. I took my very first leap into DIY laundry items. It started with wanting to make dryer sheets since my kids go through them like crazy!  Then I decided if I do one thing Homemade I might as well try all that I wanted to so I went to Wal-Mart, to get what I needed & made my very own fabric softner, which led to making my own laundry soap, and febreeze. I did all this which should last around six months for under 20$. I spend that every 2 weeks on the store bought stuff. I feel pretty accomplished right now, so much in fact I went shopping for some new craft items and some much needed shirts. Stay tuned for all the other items I plan on making, and this time I'll make sure the camera batteries are fresh LOL.

A Lowry family Christmas tradition.

ASince this is the first Christmas in our very own home We have started buying new ornaments and such. One thing I have been wanting to try is to make my own. I started with making mini cinnamon gingerbread men to hang on a garland, that slowly progressed into wanting to make glass ornaments. It seemed to be fate when a trip to Michael's craft store and their clear glass ones we're 2.49$ each package. I picked up 2 of the smallest size and got to work today. I took pictures of my steps making a ribboned 'present'

 gluing the side ribbons on

 Making the bow to glue on the top.

 TADA!!!! Isn't it so pretty. this was ornament 5 in a row of 8.

 Here you have me painting a winter wonderland scene on one.

 Aren't they all pretty?

Next up after this is to let the kids make their own after a hike in the hills. each year I think we shall make more that are elaborate and special, as well as make special ones for friends and family. What a great way to remember the years both present and past.

Phase 2 of craft room is started and in progress.

I spend a better part of today cleaning, and storing my craft room. It's not much but better than it was before my project started.

Here I cleaned and shut the door on my table and re opened the second bathroom door.  Yes I know that the spare table and the floor is a mess but at least I don't have to deal with the heat from the furnace any more.

Now my room is all clean. Started personalizing it, till i can get it painted.

Everything I have will have it's own spot, but for now this is what I've done.  The middle shelves are for food items such as cake decorating, specialty pans, cookie items, and such. The very top shelves that are empty will be for fabrics and sewing crafts. The bottom shelves are for home decor and simple crafts.

Over at the table I have hooks for various items on the inside of the door. I will be putting in the shelves for small items and tools next. Under the table I have room for my stool, a sewing machine case, and my Cricut cake cutter. I do believe that I'm going to go start work on a project right now. Wish me luck.

2 weeks of Thanksgiving, Day 4 ~ one handed fried apple pie

You can skip the peeling and slicing with this recipe -- these yummy fruit pies use dry fruit instead of fresh.

Ingredients

• 1 1/2 cups dried peaches, apricots, and/or apples (6 ounces)
• 1 1/4 cups apple cider
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup shortening
• 2/3 cup buttermilk or 1/3 cup buttermilk and 1/3 cup whipping cream
• Water
• 4 tablespoons shortening
• Sifted powdered sugar
  Directions
  1. For the filling, in a saucepan combine dried fruit and apple cider. Bring to boiling; reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (cider should be cooked down). Mash slightly. Cool.
  2. Meanwhile, for the pastry, in a bowl combine flour, baking powder, sugar, salt, and baking soda. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-size.
  3. Sprinkle 1 tablespoon of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 tablespoon of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 tablespoon at a time. (Do not overhandle.) Form dough into ball.
  4. Pat or lightly roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 tablespoon fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shape. Seal edges with tines of a fork.
  
  
  
  
  
  
  • Make Ahead Tip Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. Freeze pies for up to 3 weeks. Reheat frozen pies, wrapped in foil, in a 350 degree F oven about 25 minutes or until heated through.) Sprinkle with powdered sugar before serving. Makes 12 individual pies.
  • Variation Chocolate Fried Pies:Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 tablespoons melted butter. Spread a scant 2 teaspoons of mixture onto each pastry circle. Fry pies as directed.
  
  
  Don't forget to check out today's craft idea, pumpkin candles

2 weeks of Thanksgiving, Day 4 ~ Pumpkins & Candles

Here's a great idea for using up those mini pumpkins from Halloween.
Transform miniature pumpkins into beautiful candle holders, perfect for the autumn season. Drill or cut out a hole in the top of the pumpkin the same size as a candle's tapered base. Hot-glue miniature pinecones, berries, and dried moss around the hole. Insert a candle and light it to add a little glow to your harvest nights.

Don't forget to check out today's recipe, one handed fried apple pie

2 weeks of Thanksgiving, Day 3 ~

Sorry for the wait, internet was down all day yesterday at my house.

Create a fall welcome sign in a few easy steps. Hot-glue a small pumpkin on top of a slightly larger pumpkin. Print the word "welcome" on a piece of cardstock. Fold a ribbon in half and attach it (and the cardstock) to the pumpkin with a corsage pin, as shown in the picture. These even make great place cards or make as a take home gift.




Don't forget to check out today's recipe, roasted vegetables and chickpeas

2 weeks of Thanksgiving, Day 3 ~ Roasted Vegetables and Chickpeas

Sorry for the wait, internet was down all day yesterday at my house.

Roasting brings out the sweetness and boosts the flavor of fall vegetables in this hearty side dish.

Ingredients

• 1 pound carrots, peeled and cut in 2-inch pieces
• 1 pound sweet potatoes, peeled and cut in chunks
• 1 large red onion, peeled, halved, and cut in 1-inch wedges
• 1 pound red or russet potatoes, cut in cubes
• 6 cloves garlic, minced
• 1 16 ounce can chick peas (garbanzos), rinsed and drained
• 2 - 3 tablespoons vegetable oil or olive oil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon packed brown sugar or granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

And don't forget to check out today's craft idea, harvest greetings

Lemon Raspberry cupcakes

I found this recipe in a  magazine to make these cupcakes but it required boxed cake and jelly. I wanted something more so I tweaked it my way. First I found a lemon cake recipe I liked.

Cupcakes:

Ingredients:

• 1 cup butter, softened
• 1/4 cup shortening
• 2 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon Spice Islands® pure vanilla extract
• 1/2 teaspoon lemon extract

Directions:

In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts.

Pour into papered muffin cups. Bake at 350° 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

I did mine the night before and let them cool and harden up a bit.

Filling:
Ingredients:
3 C raspberries (mine were picked fresh in season then frozen for later use)
1/2 C sugar

Directions:
• Placed 2 cups of raspberries small sauce pan with  sugar.
• Cook on med heat till fruit and sugar has reduced down and all you have is juice and seed pulp.
• Place in remaining cup or raspberries and  cook til soft, but still holds fruit shape.
• Remove from heat and strain juice from pulp, set aside.

• Using any tip that will allow pulp to past through pipe into cupcakes till sides 'pop' from filling.





Frosting: 


Ingredients:
• 1 package Confectioners' Sugar (16 ounces)
• 1/2 C Butter or Margarine (1 stick), softened
• 1-1/2 tsp Vanilla Extract
• 2 TBS Milk
• 2 TBS Fresh Lemon
• frosting colors in yellow, pink, and green (optional)

TIP: I doubled my frosting and flavored only half of it. I used 3 TBS of lemon to make it very tart.

Directions: • In large bowl, with mixer at medium-low speed, beat confectioners' sugar, butter, vanilla and 2 tablespoons milk until smooth and blended.
• Add citrus juice.
• Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula.

• Beat in additional milk as needed for easy spreading consistency.
• If adding coloring to do the way I did you'll need to take About 1/2 C out of pink tinting, and 1/4 C for green. Add yellow to the remaining frosting and tint how light or dark you want.

Decorating:

• Pipe on yellow frosting, I went with the spatula method but they would look just as good with a large start tip.
• Place in fridge till frosting is harder than when spread.










 • Tint 1/4 C green and fill piping bag with a leaf tip.

• Pipe leaves over yellow and set back in fridge to harden. 

• Tint 1/2 C frosting pink,
• Add 2-4 TBS of raspberry juice you set aside to flavor your flowers
• Fill bag with a flower tip.
• Holding bag straight up I turned my cupcake while squeezing bag. (I know this isn't the way to do it but it made my flowers faster with softer frosting.
• Add some sugar pearls for the middles and enjoy. 

2 weeks of Thanksgiving, Day 2 ~Wrapped Votives

Place your favorite harvest-scented candles inside glass votive cups and wrap the vessels with tamale-making husks (available at grocery stores). Soak husks in warm water for a minute to make them flexible. Tightly wrap a husk around a votive cup and hold in place with a rubber band. Trim excess husk at the top and bottom. Twist a thin length of husk and tie it around the center of the candleholder; remove rubber band. Don't for get to stop by and check out today's recipe, make ahead stuffing.

2 weeks of Thanksgiving, Day 2 ~ Make-Ahead Apple, Bacon, and Onion Stuffing Muffins

A fun twist on traditional stuffing, these muffins are easy to transport, making them the ideal potluck recipe.

Makes: 12 servings

Prep: 45 mins  

Bake: 375°F 20 mins  

Cool: 10 mins

Ingredients

• 9 C bread cubes (12 slices bread)
• Nonstick cooking spray
• 9 slices bacon
• 2 TBS butter
• 1 1/2 C coarsely chopped red onions
• 3 stalks celery, chopped
• 1 tsp dried sage, crushed
• 1 tsp dried thyme, crushed
• 2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups)
• 1 tsp minced garlic (6 cloves)
• 1/4 tsp ground black pepper
• 1 C chicken broth
• Small fresh sage leaves (optional)
  Directions
  

  1. Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

  2. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

  3. In an extra large skillet, cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 2 tablespoons drippings in skillet.

  4. Add butter to skillet. Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened. Transfer to an extra large bowl.

  5. Add bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine. Add broth and toss until moistened.

  6. Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly. If desired, top each cup with a fresh sage leaf. Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown. Cool about 10 minutes. Carefully remove from pans; serve warm. Makes 12 servings.
  
  And don't forget to stop by and check out today's craft idea, wrapped votive cups.

  
  

  
  

   

 

Apple Pie Cupcakes.

What's better than an apple pie? Apple pie cupcakes that's what.

What you'll need:
12 small apples, I used yellow delicious and galas.
1/2 C brown sugar
2 TBS cinnamon
1 TBS lemon juice
2 C powder sugar
water to cover mixture
12-24 vanilla cupcakes

What to do:

1. Slice apples and  place in pan with lemon juice. Add cinnamon and brown sugar stir, coating well. Pour water over apples to cover about 1/2 and inch above. get a nice rolling boil and then turn down to med/low and cook till apples are tender. Remove from heat, place apples in a bowl and chop with a mixer or blender till just under chunky. take liquid from pot, add powder sugar and mix well.

 2. Slice cupcakes in half horizontally, adding applesauce to cover one side. Place top back on and set aside.

3. Plate cupcakes & drizzle  applesauce glaze on top and let run down sides of cupcake. Serve and enjoy.

2 weeks of Thanksgiving, Day 1 ~ Chutney-Honey Glazed Ham

If you're like me and no holiday dinner is complete without a yummy glazed ham try this recipe at your next holiday meal.

 

Ingredients

• 1~ 7 - 8 pound cooked bone-in spiral-sliced ham
• 1~ 9 ounce jar (3/4 cup) mango chutney
• 2~ tablespoons honey
• 1~ tablespoon stone-ground mustard
• Fresh mint sprigs (optional)
   
    Directions

  1. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. If desired, insert an ovenproof meat thermometer into the thickest portion of the ham. Thermometer should not touch bone.* Bake, uncovered, for 1 1/2 hours.

  2. Meanwhile, for glaze, in a small bowl, stir together chutney, honey, and mustard. Using kitchen scissors, snip any large pieces of fruit in the mixture.

  3. Spoon about 1/2 cup of the glaze over ham. Bake, uncovered, about 15 minutes more or until meat thermometer registers 140 degrees F.

  4. Serve ham with the remaining glaze. If desired, garnish with fresh mint.

  
  

  Don't forget to take a look at today's craft project, Trivets for the holiday's.

2 weeks of Thanksgiving, Day 1 ~ Trivets

Sorry I forgot to get this started last night. Been busy, busy, busy preparing for the holiday's and such. So without further ado I give you your crafts.

Thanksgiving Trivets

Make custom Thanksgiving trivets with glass candle coasters and paper designs that you attach with decoupage glue. What you need:
• heavy glass coaster or trivet
• paper design
• decoupage glue
• felt
• scissors

How to make it:

1. Decide on a design. Choose a favorite image from a magazine or old calendar, highlight your favorite photo, or print out one off the web.
2. Cut design to fit the bottom of the coaster or trivet.
3. Attach design to the back of the trivet with decoupage glue. Tip: Choose glue that dries clear and is intended for use with paper, such as ModPodge Paper.
4. Cut felt to fit the back of the trivet. Glue the felt to the back of the design. 
5. Let dry and enjoy the oohs and ahhs you get.

Makes great Christmas, newlywed, housewarming, and birthday gifts.

 Looking for a great dish idea to place on your new trivets? Check out this yummy Chutney - honey glazed ham

Phase 1 of craft room is complete.

I have a crafting table to sit at!!!

Here's the hubby cutting the brackets for the top, 

                                And putting them on to the wall

The mess my kids made after we cleaned the room up. I love how they just put all my craft stuff right back on the floor.

And me at my table, I love it. I can't wait to use it, I just might have to make up a project just for it's test run. But before that, i have to put everything I have in it's place.

Wire Basket Thanksgiving Centerpiece

This stress-free Thanksgiving centerpiece makes a statement on a sage green table runner. Simply tuck pears, nuts, and fresh or preserved leaves in a large wire basket for an updated take on the cornucopia.

Happy Halloween!

So I chose to make my own headless gingerbread men, but instead of using the recipe I posted I used a simple sugar cookie and hard icing recipe for mine. I also added lemon extract in the dough & icing for the men and orange extract and color for the pumpkins. They came out very nice with just the right mount of flavor.

Here's my work ladies and gentlemen...  First I started out with about 30 dozen mini men, and then I ripped the heads off and tossed them aside. Mixing up a basic hard cookie icing, I colored it a brownish red and flavored it lemon to match the cookies. Piping the color on only the broken edges I created a 'bloody' body.

Next thing I did was to have the hubby paint orange colored and flavored frosting on the 15 dozen pumpkins I needed and let both sets dry over night.
I bagged each cookie together and placed 30 bags for each classroom, then dragged my butt up, and drove the kids to school. 




And of course I have leftover cookies but no more bags. Maybe it's a sign that I need to stop baking so much. I can't give any of it away any more. LOL So now this mama is off to take a nap and then finish carving the rest of the pumpkins. Don't forget to check out my First ever dragon pumpkin carving I did.

My pumpking carving...

I've been out of practice on pumpkin carving and even when I did carve it was the normal goofy grin jack o' lantern. So this year I'm trying something new. I bought one of the everything in it carving kits and grabbed an extra stencil book and went to town on a Lumia pumpkin. (carving pics are the product of my youngest son)

 Getting the pattern dotted in.

 The start of the carving.

About halfway done with the carving. 

 All done and lit up. Isn't she pretty.














Next pumpkin is a cat on a branch.