Sunday, February 28, 2010
Wednesday, February 24, 2010
Tuesday, February 23, 2010
Orange Muffins
Orange Muffins
1 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
6 T. butter, softened
2/3 c. sugar
1 large egg
1 t. vanilla
2/3 c. milk
2-3 T. grated orange rind
1 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
6 T. butter, softened
2/3 c. sugar
1 large egg
1 t. vanilla
2/3 c. milk
2-3 T. grated orange rind
Combine flour, baking powder & salt in large bowl. Beat together the butter & sugar at medium speed in a mixing bowl. Add egg & vanilla and beat until fluffy. Add flour mixture & milk alternately to beaten mixture, beat until just combined. Fold in orange rind. Divide into greased or paper lined muffin cups. (Six jumbo size muffins) Bake at 375 for about 25 minutes. Top with powdered sugar mixed orange juice.
Sunday, February 21, 2010
Friday, February 19, 2010
Thursday, February 18, 2010
Coconut Cupcakes
I used the coconut cake recipe below for these coconut cupcakes. After baking I cut out a little cone shape out of each cupcake. After pouring the filling into the cupcakes, I placed the cone shapes back on top the cupcakes. I used real whip cream sweetened with powder sugar instead of the cool whip. It makes a big difference in the flavor. These are better prepared ahead. The cake absorbs some of the moisture of the filling and the cream. Coconut Cake
l box white cake mix
1 1/2 c. sugar
1 (10oz.) package coconut
1 1/2 c. milk
1 (9oz.) cool whip
1 small package coconut for topping
Mix cake as directed on box. Pour into greased 9x13" pan and bake at 25-30 minutes. at 325. While cake is baking, mix sugar, milk, & coconut and boil for 8 minutes. While cake is still warm, punch holes over entire cake with a fork and pour mixture over top. Refrigerate overnight. The next morning cover the cake with cool whip and sprinkle with coconut. Keep refrigerated.
I used Stampin Up melon mambo paper and the Stampin Up-Sizzix cupcake wrapper die to cut out the cupcake wrappers.
l box white cake mix
1 1/2 c. sugar
1 (10oz.) package coconut
1 1/2 c. milk
1 (9oz.) cool whip
1 small package coconut for topping
Mix cake as directed on box. Pour into greased 9x13" pan and bake at 25-30 minutes. at 325. While cake is baking, mix sugar, milk, & coconut and boil for 8 minutes. While cake is still warm, punch holes over entire cake with a fork and pour mixture over top. Refrigerate overnight. The next morning cover the cake with cool whip and sprinkle with coconut. Keep refrigerated.
I used Stampin Up melon mambo paper and the Stampin Up-Sizzix cupcake wrapper die to cut out the cupcake wrappers.
Monday, February 15, 2010
Quote Tag #29
"If I am inconsiderate about the comfort of others, or their feelings, or even their little weaknesses; if I am careless about their little hurts & miss opportunities to smooth their way; if I make the sweet running of household wheels more difficult to accomplish, then I know nothing of Calvary's love."
Amy Carmichael
Sunday, February 14, 2010
Saturday, February 13, 2010
Friday, February 12, 2010
Thursday, February 11, 2010
Wednesday, February 10, 2010
Sunday, February 7, 2010
Thursday, February 4, 2010
Wednesday, February 3, 2010
Tuesday, February 2, 2010
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2010
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February
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- Scripture #19 - front
- quote tag - #31
- Orange Muffins
- Scripture Tag #l8 - back
- Quote Tag - #30
- Coconut Cupcakes
- Quote Tag #29
- Scripture Tag 18 - front
- Candy Cup Bouquet
- Valentine Candy Box
- Valentine Glitter Heart Card
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- Scripture Tag #l7 - back
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