Thursday, March 25, 2010
I think they are the cutest thing! If you'd like to find out how to fold them, click on the above picture to go to the website. Good House keeping gives MUCH better instructions than Martha Stewart.
This sweet rabbit has been with me for so many years I can' t remember. She is actually a container. She stands on a little box that I will have filled with candy. It will be a surprise for the children.
Monday, March 22, 2010
Now I know most of you have probably heard of or even eaten this incredible fruit. I first discovered it in Mexico last year. It was on the breakfast bar and a friend who was with us told me I had to try them. Well I was blown away! Why had I never heard of this before?
They are small round sweet & delicious fruits from China. They are native in the southeast Asian areas , but also grown in Florida as well as California. They are one of the most delectable things I've ever put into my mouth.
They have a bright red shell casing and a smooth creamy flesh with a large seed in the middle that will just pop out. Kinda like the seeds inside of a peeled grape. The taste is kinda peachy, cherry, bananaish. It's hard to describe. But trust me TRY one. They are at their peak during June- September. Just pop them out of their shell and into your mouth. You will thank our sweet Lord with every bite!
Thanks all, Have a GREAT day! GOD'S BEST to you all!!!
Friday, March 19, 2010
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
3/4-cup coconut milk
1-teaspoon lemon zest
1/2-cup unsweetened coconut
1 1/2 cups granulated sugar
½ cup of butter at room temperature
3 large eggs
Grease and flour 2- 9” round cake pans; set aside. Heat oven to 350°. Pour the coconut milk with coconut and lemon zest into a blender or food processor and process until coconut is finely chopped. Set aside.
Beat butter until light and creamy, gradually adding the sugar, in small amounts, scraping the bowl as needed with each addition. Add the 3 eggs, one at a time, beating well after each addition. Mix together the sifted flour, baking powder & salt. Add one-third of the flour mix to the beaten butter mixture. Then add half of the milk mix. Beat on low speed until blended. Repeat with a third of the flour, the remaining milk and end with the flour beating until smooth and fully incorporated. Scrape the bowl and continue beating on low speed for a few seconds.
Place batter into the prepared pans.
Bake for 25- 30 minutes, or until cake springs back when touched. Or try the toothpick test. Cool in pans for 10 minutes. Turn out on cake racks to cool. Let cool completely before frosting.
Cooked Coconut Frosting:
2 large egg whites
1 cup granulated sugar
1/2 cup water
2 (+) cups of unsweetened coconut
In heavy stainless pot, bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute. Uncover and continue to boil, stirring frequently, until hot enough to spin a thread when a little is dropped from a spoon, (around 230°) with a candy thermometer. Remove from heat and set aside. In the bowl of electric mixer whip the eggs until light, fluffy peaks form. Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks. When cakes are completely cooled, frost the first layer adding extra coconut if desired. Place the second layer on top of the first and frost the top and sides. Sprinkle fresh grated coconut over the top of the cake and toss coconut gently onto the sides.
Wednesday, March 17, 2010
Some events even have two or more.
I try to incorporate things that compliment the event.
important; as in the pink theme & roses in this arrangement.
(removing the stamen helps that)
Tuesday, March 16, 2010
Thursday, March 11, 2010
A favorite cup. (Gift from Angela @ teawithfriends)
Another one, a gift from one of my daughters.