Pinterest Love!

Sooooo I know I haven't blogged in FOREVER!!!!!!!!!!!!! but i really miss it!! for real!!! I just wanted to post to tell everyone who is not on PINTEREST.COM you need to look on there!! They have ideas from Cooking, to crafts, to holiday ideas, clothing combinations, shower ideas, baby ideas EVERYTHING imaginable!! it's so fun!  It's actually virtual bulletin boards that you can click repin on something you like and it will pin it to your very own board and keep it in different categories.  You have to invite your self to sign up (i know that sounds wierd but it's just an email to yourself that confirms.  anyways that's mainly all i wanted to say about that.
 click on the p



Some encouragment for today that has helped me recently b/c of a series at our church is

Hebrews 13:5


New International Version (NIV)

5 Keep your lives free from the love of money and be content with what you have, because God has said,
“Never will I leave you;
never will I forsake you.”[a]

Being content with what we have is so important, I mean b/c WHY do we think we need more, or ever want more, I want my treasure to be in HIM.  We as americans really do not realize how blessed we actually are.  Everything is his!! It's such a humbling to thing when you give God credit for everything you have and everything you are able to give.  He gave soooo much for us, now we have to give back.

Something else we have been talking about in the Girls discipleship on Sunday nights is Proverbs 31 and we are at the part about being trustworthy, and ya know the study is for "supposed" to be for them, but it's really helped me evaluate and want to do better in areas of my life as well. I love that! ,

EASY BABY SHOWER PRESENT IDEAS

So I have had the honor of being able to attend THREE baby showers so far this year!! THREE!! yes all my friends are prego!! LOL.  if you are like me you love making homemade gifts instead of buying, especially if it is for a really close friend! (now i do get some things from registry but most i like to be handmade or personalized).
 ok here's some things I have done



EASY CHEESY BANNER MADE FROM SCRAP BOOK PAPER, RIBBON, AND CARDBOARD STICKER LETTERS. So easy and only about 2 dollars- or free if you already have supplies. You could also use stencils.

 OKAY this is memory/picture board. Supplies- board, fabric, padding, corkboard, ribbon, stencil, or iron on letters, and tacks, hot glue gun and STAPLE GUN! (MY NEW BEST FRIEND)

The onsie I DID NOT MAKE- BUT the tutu and the hair bow i did. directions below. I did give hounds tooth ribbon to my friend who is an excellent sewer!!!

Tutus make GREAT decorations for a girls shower and also so fun for ilttle girls to wear.  You a yard of tulle of color choice, fold in half then roll up, after you roll it up, cut into one inch pieces(this creates strips) then take ribbon or you can use elastic (sew the ends together) for the waist leave some ribbon on the ends to tie a bow after you are done and tie the strips to ribbon or elasctic. 

Take a simple basket, find letters of choice (i used ones for scrap booking and hot glued them to the front)

These are just some, I have done.  I hope this helped you with any ideas for a baby shower gift!! and you get to craftin it up!! PS: you do NOT have to be crafty to do any of these!!

what the bible says about taming your tongue, and COFFEE CAKE CUPCAKES!

 How many times a day do you have to bite your tongue? at work or at home or whereever.....mine is usually at work.... the second when i wanna become defensive or just tell someone off i have to constantly remind myself to hold my tongue and that i can't control other peoples attitudes but i can control mine!  So this got to thinking "i wonder what the bible says about biting your tongue", (its kinda sad i read the whole bible and don't have a single scripture on this subject memorized.  so i did some research b/c i need some verses to memorize that can always be tucked in my head for when a moment arises then i'll just pull one out of my brain and repeat it over and over to my self.  It's just so easy to let one thing a person says to you ruin your day, so we should take every thought captive and fill our heads with Gods word as our defense to ourself.

The Bible mentions many kinds of tongues:


a flattering tongue (Psalm 5:9)
a proud tongue (Psalm 12:3; 73:9)
a lying tongue (Psalm 109:2; Prov. 6:17)
a deceitful tongue (Psalm 120:2)
a perverted tongue (Prov. 10:31; 17:20)
a soothing tongue (Prov. 15:4)
a healing tongue (Prov. 12:18)
a destructive tongue (Prov. 17:4)
a mischievous and wicked tongue (Psalm 10:7)
a soft tongue (Prov. 25:15)
a backbiting tongue (Prov. 25:23)

James also talks about the tongue. He says it's a small part of the body, and yet it boasts of great things. He calls the tongue a fire, the very world of iniquity. James says it is untamable, a restless evil full of deadly poison, used both to bless God and to curse men. But James also told us that a man who doesn't stumble in what he says is a perfect man. (James 3:2-10)

i like this one alot!

Angry words, O let them never

From the tongue, unbridled slip.
With the soul's best impulse
Ever check them,
Ere they soil the lips.
Angry words are quickly spoken,
Bitter thoughts are rashly stirred.
Fondest links of life are broken.
By a single angry word.  Psalms 64:3

COFFEE CAKE CUPCAKE!!

.

Recipe for Coffee Cake Streusel Muffins:



Streusel Ingredients:


1 cup dark brown sugar


1 cup all-purpous flour


1/2 teaspoon salt


1/2 teaspoon cinnamon


1/2 cup (1 stick) unsalted butter cut in small pieces


Cake Ingredients:


1/2 cup (1 stick) unsalted butter, room temperature


1 3/4 cups all-purpous flour


2 teaspoons baking powder


1 teaspoon baking soda


1 cup sour cream


1 cup sugar


2 large eggs


Milk Glaze Ingredients:


1-1/2 confectioner's sugar


3 tablespoons milk






Directions:


1. To Make the Streusel: In a medium bowl stir together brown sugar, flour and salt. With a pastry blender or your finger tips (or two small knives) knead the butter in until the mixture resembles coarse crumbs. Refrigerate at least a half hour before using.


2. Preheat oven to 350 degrees F. Grease the muffin tins with butter. To Make the Muffins: Whisk together four, baking soda, salt, and baking powder in a medium bowl and set aside.


3. Cream the butter and sugar with an electric mixer. Stir in vanilla by hand.


4. Add flour mixture and sour cream and stir until just combined.


5. Divide the batter evenly among cups. Sprinkle with half of the streusel and lightly press it into the batter. Sprinkle the remaining streusel over the cupcakes and bake for about 20 minutes, until cake tester comes out clean, rotating half way through.


6. Transfer to a wire rack to cool. Whisk together the milk and confectioner's sugar, making sure that there are no clumps, use immediately. Once completely cooled drizzle the milk glaze over the cupcakes. These muffins will keep for 3-4 days after being glazed at room temperature in an airtight container. They can be frozen in an airtight container for 1-2 weeks before being glazed.

Hot Chocoloate Cupcake for a Cold Winter day! and updates!

Sooooo it has been a long long while since i have posted anything!  December was such a busy month with school finals, all the Christmas gatherings, church, everything. It was very good tho! We are truley blessed!!
I hope everyone had a wonderful Christmas and Happy New year!! We had a wonderful Christmas! nothing like family unity during the holidays!!! love my family! It was better than any material present! New years we were asleep by 10!! does this mean we are getting old??!!! hahaha I am excited for the New Year, i finished reading thru the bible chronilogically and I started agian January 1st, it's amazing the new things God lets you see that he didn't the first time reading thru! I start back to school next week!! 1 semester closer to being a teacher!! hahaha only a bunch more to go!! LOL just glad i am getting the oppurtunity to go back.

My husband got me the cutest coffee table made from barn wood! i absolutley love it!! He is the best ever! and My bestest friend!! i will post a picture soon!! (our labtop has been dead, b/c a lil doggy who's name i'm not going to mention haha chewed it's cord!) hahah


okay so the cupcake for today is literally a cake in a cup!!! LOL


HOT CHOCOLATE CUPCAKE



Filling and Frosting


1 (3 1/2 ounce) package cook and serve chocolate pudding mix

2 cups whole milk

1/2 cup semi-sweet chocolate chips

2 tablespoons butter

1 teaspoon vanilla extract



Cupcakes

1 (18 1/4 ounce) box plain devil's food cake mix

3 tablespoons Dutch-processed cocoa powder

1 1/2 cups buttermilk

1/2 cup canola oil

3 large eggs

1 teaspoon vanilla extract


oppsss!! LEFT OFF HOW TO COOK IT!! MICROWAVE FOR A COUPLE OF MINIUTES KEEPING AN EYE ON IT UNITL IT TAKES THE FORM OF CAKE ON TOP!!!!

USE WHIP CREAM FOR FROSTING!! ENJOY!

Vanilla-Peppermint Cupcakes! and Candy cane candle cuff!!!

VANILLA-PEPPERMINT CAKE

Makes 1 dozen

Ingredients

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature



Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.



VANILLA-PEPPERMINT FROSTING INGREDIENTS



Ingredients:

2 sticks (226g) unsalted butter, firm but not cold

1/8 tsp salt

3 1/2 cups (350g) confectioners' sugar, sifted

1/2 tsp vanilla

1/2 tsp peppermint extract

1/2 tsp milk



In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.



Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.



TO FROST

Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.



Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!



Top with crushed candy canes!



HOLIDAY DECOR-
 
Candy Cane Candle Cuff















Straightforward red pillars play into the peppermint scene when decorated with polka-dot ribbon or candy-cane sticks. Heavy-duty double-stick tape adheres the embellishments to the candles.

What You Need



Pillar candles
Double-stick tape or super glue
Candy canes






 
 

Showing people Christ at Christmas! and Gingerbread Cupcakes!!! yummmmm

Christmas is my favorite time!! Everything about it! The reality of the reason we celebrate Christmas, and celebrate life in general!!!  We can't let our self get so wrapped up in decorating(which i am guilty of!!), and the lights and presents and plays and musicals, CRAFT SHOWS, that we do not stop to think about those around us that maybe we have never even made an effort to talk to, or even introduce ourself! What better time than to do something special for those people, like our neighbors that live on our street, the janitor at your highschool, the cleaning people at your office building or that couple in your sunday school class you have never spoken to, or just anyone that you know specifically that may be having a really hard time, in finances, loss of a loved one, or just that bitter person, or the one who does not know the Lord.  So many oppurtunities ALL AROUND us to show Christ's love.  It could be something so cheesy as cupcakes for your neighbors with a little note with your name and phone number letting them know to call you if they ever need anything.  There are a TON of ways to witness to someone with out getting all up in their Kool-aid and end up pushing them away for good! Christ is literally the reason for EVERY SEASON! every day and every minute!


CUPCAKE TIME!!!!



                                         




Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting



makes about 12 cupcakes

Cupcakes

225 g golden Brown Sugar

3 Eggs, room temp.

225 g Flour, all purpose

1 T (12g) Baking Powder

1/2 t (2 g) Baking Soda

2 1/2 T freshly grated Cinnamon or 2 T (10 g) pre-ground Cinnamon

1 T freshly grated Ginger or 1 t (2g) ground Ginger Powder

1/2 t (1g) ground Cloves

1 t (2g) ground Cardamom

1/2 t (2g) Sea Salt

3/4 c (180 g) Unsalted Butter, melted

2/3 c (160 ml) Half & Half

1/4 c (60 ml) fresh Tangerine Juice

Frosting

12 oz (340 g) Cream Cheese, room temp.

6 T (90 g) unsalted Butter, room temp.

2/3 c (160 ml) pure Maple Syrup

1 1/4 c (150 g)Powdered Sugar or to personal taste

sprinkle of ground cinnamon

Make cupcakes:

1. Line muffin tins with baking cups. Preheat oven to 375º F.



2. Whip brown sugar and eggs together until nice & foamy.



3. Put flour, baking powder, baking soda, cinnamon (if using pre-ground), ginger (if using ginger powder), cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and freshly grated cinnamon if you’re not using the pre-ground varieties. Add sea salt. Gently stir to combine.



4. Combine the melted butter and half & half, then slowly add to the batter. Put batter in a small pitcher or something that’s easy to pour out of; the fill baking cups 90% full.



5. Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.



Make frosting:

1. Combine cream cheese and butter together in a mixing bowl. Beat until smooth (Alternate method- combine in a food processor and blend.) Add maple syrup and powdered sugar and mix until homogenous.



Finishing

1. If using optional inebriation, combine alcohol & tangerine juice, poke a few holes on the top of each cupcake with a toothpick, then brush on alcohol mix.



2. Frost cupcakes your favorite way. Pipe it, spread & spoon it, combinations of both, however you like.



3. Sprinkle a touch of cinnamon to finish.



NO CRAFT FOR TODAY, ALMOST TIME TO LEAVE WORK AND HEAD TO CLASS! (HAH YEA IM GETTING ALOT DONE!)

ONE THING I DO WANNA MENTION IS OLD HICKORY CANDLES!!  IT'S NOT CANDLES THO, IT'S CANDLE WAX TARTS THAT YOU PUT IN A WARMER!! THEY SMELL SOOOO DIVINE!!! NOT EVEN KIDDING I JUST ORDERED A TON! 99c EACH!! HERE IS THE LINK TO THEIR EBAY STORE. THEY ARE BASED OUT OF WHERE I LIVE IN HENDERSONVILLE TN.

http://stores.ebay.com/Old-Hickory-Candles


TRIED TO POST A PIC OF THE TARTS WOULDN'T LET ME.

OKAY PEACE!! HAVE A GREAT NIGHT!!!

I'm so excited! and I just can't hide it! Pumpkin Pie Cupcake and Thanksgiving Centerpiece!

Ok so i'm sure you're wondering about my background!! yes it's a bassett hound making cupcakes! what could be cuter i mean seriously!! Looks like Betsy just baking away! hahaha I have literally been soooo busy I have had no time what so ever to post anything! I do not even have time now, lol but i'm kinda taking a break from doing my work right now.....My boss doesn't know tho....LOL

-I am so excited this weekend is our youth Girls retreat and i can't wait to go have a good time! Especially with my 10th graders! i just love them so so much! The retreat is called "Captivated!" sounds awesome, we(they) will learn to be captivated by Gods love for them! Something every young girl should learn!! even us adult "girls". lol 


FROG -well remember those bracelets a few years back that were like the WWJD bracelets......well FROG- FULLY RELY ON GOD! acronyms are awesome!! Just thought someone needed reminding!!

If anyone is reading this and does not go to Long Hollow Baptist or to any church but would like to help a child have Christmas please visit Longhollow.com and click on compelled for Christmas. :)

The first semester back of being is school is almost completed! yes!! :)

OK FOR THANKSGIVING........PUMPKIN Pie CUPCAKES With Honey Frosting and little pumpkin fudge on top!!!!! kinda difficult but well worth it and it will be a sure hit!! and everyone will be asking wow howd you you do that???!!!


                                

All three recipes use canned pumpkin. "If you were making a soup or a chutney, you'd want fresh pumpkin cut into chunks," Faure said. "But for pastry and desserts, you want a smoother texture.



Yield: 12 cupcakes

for cupcakes:



2 1/2 cups all-purpose flour



2 teaspoons baking soda



1/2 teaspoon salt



1 tablespoon pumpkin pie spice



2 large eggs



1 1/2 cups granulated sugar



1/2 cup (1 stick) unsalted butter, melted and cooled slightly



1 (15-ounce) can pumpkin



For frosting:



1/2 cup (1 stick) unsalted butter, softened



1 (8-ounce) block regular or reduced-fat cream cheese, softened



1/4 cup honey



2 tablespoons ground cinnamon



1. Prepare the cupcakes: Grease and flour 12 cupcake cups or insert paper liners. Preheat the oven to 350 degrees.



2. In a medium bowl, whisk together flour, baking soda, salt and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until combined. Add dry ingredients to pumpkin mixture; mix gently until smooth. Batter will be thick.



3. Completely fill each cupcake cup with batter; smooth the tops with a spatula. Bake until a toothpick inserted in center of a cupcake comes out with just a few moist crumbs attached, 20 to 30 minutes. Cool 5 minutes in pan, then remove from pan, and cool completely, right side up, on a rack.



4. Make the frosting: In a medium bowl, whisk softened butter, cream cheese, honey and cinnamon until smooth. Spread over cupcakes or pipe a decorative design using a piping bag and tip.



Tester's note: Texture is more like a moist, dense spicy pumpkin tea cake than a traditional cupcake. The honey-butter frosting adds the perfect finishing touch. This frosting does not contain powdered or granulated sugar. Refrigerate leftover cupcakes.



Per cupcake: 446 calories; 23g fat (46 percent calories from fat); 14g saturated fat; 97mg cholesterol; 6g protein; 55g carbohydrate; 32g sugar; 2g fiber; 380mg sodium; 41mg calcium; 150mg potassium.



Pumpkin Fudge for the top!!!



Yield: 48 pieces



3/4 cup (1 1/2 sticks) unsalted butter



3 cups granulated sugar



2/3 cup sour cream



1/2 cup canned pumpkin



2 tablespoons light corn syrup



1 teaspoon pumpkin pie spice



1 (11-ounce) package butterscotch chips



1 (7-ounce) jar marshmallow creme



1 teaspoon vanilla



1. Line an 8or 9-inch-square pan with aluminum foil; spray the foil with nonstick cooking spray.



2. Cook butter in a heavy-bottomed 21/2-quart saucepan over medium-high heat, stirring frequently, until the butter is just melted, about 2 minutes. Stir in sugar, sour cream, pumpkin, corn syrup and pumpkin pie spice. Stir until the sugar dissolves and the mixture comes together, about 3 to 4 minutes, then insert a candy thermometer. Continue to cook, stirring and scraping the bottom of the pan constantly, until the mixture reaches 234 degrees (soft-ball stage), about 12 to 15 minutes.



3. Immediately remove the pan from the heat; add butterscotch chips, marshmallow creme and vanilla. Stir quickly and vigorously until the chips melt and the mixture is smooth and well-combined, about 4 to 5 minutes.



4. Pour the fudge into the prepared pan, and allow to cool and set at room temperature, about 4 hours. Once the fudge is set, cut it into small pieces and serve. (Leftovers can be stored in an airtight container in the refrigerator for at least a week.)



Tester's note: Smooth, creamy and rich. The candy thermometer makes the recipe easy, but be sure to stir constantly or the mixture will burn quickly.



Per piece: 130 calories; 5g fat (35 percent calories from fat); 3.5g saturated fat; 9mg cholesterol; no protein; 21g carbohydrate; 20g sugar; no fiber; 10mg sodium; 7mg calcium; 15mg potassium.



Pumpkin Flan



Yield: 12 to 14 servings



2 cups granulated sugar, divided



2 1/2 cups heavy cream, divided



1 cup whole milk



5 whole large eggs



1 large egg yolk



1 (15-ounce) can pumpkin



1 teaspoon vanilla



2 3/4 teaspoons pumpkin pie spice



1/4 teaspoon salt



1/4 cup powdered sugar



3 to 4 tablespoons honey



1 pinch ground red (cayenne) pepper



1. Put oven rack in middle position and preheat oven to 350 degrees. Heat a 2-quart soufflé dish that is 81/2 inches in diameter and 31/2 inches deep or a round ceramic casserole dish in the oven while making the caramel.



2. Place 1 cup granulated sugar in a dry 2-quart saucepan over moderate heat. Do not stir until it begins to melt, about 2 to 3 minutes, then continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel, about 4 to 5 minutes. Watch carefully; sugar can burn quickly once it starts to darken.



3. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side with caramel. Caramel and dish will be extremely hot. Keep tilting as caramel cools and thickens enough to coat, then let harden. Leave oven on.



4. Bring 11/2 cups cream and milk to a bare simmer in a 2-quart heavy saucepan over medium heat, then remove from heat. (Do not let mixture get too hot or eggs will curdle.) Whisk together whole eggs, yolk and remaining 1 cup granulated sugar in a large bowl, then whisk in pumpkin, vanilla, pumpkin pie spice and salt until well combined. Add cream mixture in a slow stream, whisking constantly.



5. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Discard particles left in sieve. Pour custard over caramel in dish. Place dish in a 9-by-13-inch baking pan; add 1 inch of water to baking pan. Bake until flan is golden brown on top and a knife inserted in the center comes out clean, about 11/2 hours.



6. Carefully remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.



7. Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over the dish. Holding dish and platter securely together, quickly invert and turn the flan onto the platter. (Caramel will pour out over and around flan.)



8. Using an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, powdered sugar, 3 tablespoons honey and cayenne on medium-high for about 2 minutes or until stiff peaks form. Add more honey to taste. Serve over flan.



THANKS GIVING CENTERPIECE!
 
 



 
 
 
 
 
 
I like this one because if you are like me you're so ready for Christmas you can't hardley stand it! and this could kinda much some christmas decor!! Just get a cake stand, a tan table runner, apples, pears and those little white pumpkins, red and green leaf garland, and red and brown ribbon! and waaaalaaa! beautiful centerpiece!!!