Butterfly tree

I had fun creating this tree for a sign intable at a funeral this week. They wanted a tree used so they could plant it later. I ended up using a pink jasmine vine. I then added curly willow to make branches and wrapped the vine around the curly willow. I then glues lots of butterflies to them. The clear cylindar vase has plum colored pebbles in it with hydrangea around the base. Such pretty colors. I love the eggplant/plum colors.

Gotta love Cymbidium orchids!

I love creating floral designs. Yesterday I was privilaged to work with these gorgeous flowers. There are Schwartz Calla Lilies, Dark Plum Ranuclus, Dark Purple Dendrobium Orchids, Mini Green Hydrangea and of course Mauve Cymbidium Orchids. What a stunning arrangement!

Whoopie Pie Yumminess!

Well Yumminess isn't a word but it should be. While browsing on the web and looking for some new deserts to make I came across this amazing Whoopie Pie recipe on Sprinkles of Parsley blog. I have made the Whoopie Pies several times and they never disappoint! I was shopping with my two older sons at my home away from home yesterday at Target and picked up some marshmallow cream. My oldest asked why I was buying it and I told him to make Whoopie Pies. He them proceeded to do a happy dance in the isle! I have made my own marshmallow cream before but why do that when you can purchase it at the store!

Chocolate Whoopie Pie with Marshmallow Cream Filling

Makes: About 15 pies

Prep Time: 45 minutes

Bake Time: 8-9 minutes

Ingredients:

Whoopie Pie

1 2/3 cups flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons butter at room temperature

4 tablespoons vegetable shortening

1 cup packed brown sugar 

1 egg

1 teaspoon vanilla

1 cup milk

Cream Filling

1/2 cup vegetable shortening

1/2 cup butter at room temperature

1 cup confectioners sugar

1 1/3 cups Marshmallow Cream

1/4 teaspoon salt dissolved in 1 tablespoon of water

1 1/2 teaspoon vanilla

Directions

Begin with sifting your flour, cocoa powder, baking soda, and salt together into a large mixing bowl and set aside. Then in the bowl of an electric mixer, combine your butter, vegetable shortening and brown sugar. 

Using your paddle attachment, mix on low speed until just combined. Then switch to high speed and beat for 3 minutes. Scrape the sides of your bowl, add your egg and vanilla, and beat on high for another 2 minutes. Then add half of your flower and half of your milk and mix until just combined. Then add the rest of your flour and milk and mix on medium/high for 30 seconds until light and fluffy. 

On a cookie sheet lined with parchment paper, spoon 2 tablespoons of batter. (I used my cookie scoop from Pampered Chef)  Make sure to leave 1 1/2 inches in between each mound so when they bake and expand they don't bake into each other. Bake at 375 degrees F for 8-9 minutes.

For the filling, cream vegetable shortening and butter. Add all other ingredients til combined well. Set aside. 

Allow your whoopie pies to cool completely. Then spoon a heaping spoon full of filling onto the center of your flat side. Take a second whoopie pie and lay the flat side down over the cream filling. Gently press down to evenly push the filling to the outer edge. Serve and enjoy!

I found that the using the parchment paper really makes a difference than just putting it on a cookie sheet. They came up much better without any falling apart. IF there are any left over store them in an air tight container in the refrigerator. Be prepared to make these often!

Winners!

Only two people left comments. I can tell more people looked at the post because of stats. So, since only two people left comments I am going to give each of them a purse! Send me your info and I will get them out to you later this week!

To Die For Blueberry Muffins!

While trying to save a little money and make something different to eat for breakfast I found this recipe on Allrecipes.com for "To Die For Blueberry Muffins." They really are to die for! I have used this recipe for many other muffins and they all turn out great! The topping is awesome. Make sure to not load the muffing with the topping. It will cause the muffing to cave. I usually have a little of the topping left over. The left overs taste good on toast. A close second in flavor is cranberry orange! I did make chocolate chocolate chip muffins with this recipe and found that I need to not cook them as long. I only cooked them for about 18 minutes. Here is the original recipe. Enjoy!

To Die For Blueberry Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries (or cranberries and orange zest, or apples, or?)
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Grey and Pink Ruffled Purse

Yes I am obsessed with making purses right now. I must start to give myself credit for how good they actually are. I have a hard time not picking everything apart! That is the perfectionist in me. I have had several request for purses and have decided to sell them. I will soon be posting more pictures of purses that I have made and prices. I have created all the purse patterns myself. No two purses will be the same unless you want them to be! Here is the first one for sale! This purse is a dark grey with hot pink circles and a hot pink ruffle with a pocket inside. It is 11 1/2" wide X 9" tall and a 3 1/2" deep gusset and the strap is 24". The cost of this purse is $40. Contact me via email if you are interested.