Monday, April 30, 2012


Sorry I haven't posted for a while.  I won't bore with the excuses.  Needless to say, I am taking a bit of sabbatical from this blog for a while.  I want to spend some time redefining the focus of the blog, get a little of my mojo back, and see what makes the most sense.  I have noticed a nice little uptick from visitors which is great!  I would love some feedback and comments on the blog.  What works for you, what doesn't?  There are days I wonder if I would make a better blog reader vs. a blog writer!

Hoping you have a terrific week...and I hope to see you again soon! via Breakfast At Mom's via Pinterest

Monday, April 23, 2012

Thursday, April 19, 2012

Box Play

My little one loves playing with old cardboard boxes.  We have two large washer boxes in our basement to act as her "two room" house.  In honor of Earth Day coming up I thought I would highlight this great website, Box Play For Kids which has all of these great stickers you can buy to put on your trash boxes so the kids can play.  (Please note that I have no affiliation with Box Play For Kids, nor am I being paid to blog about them.)

You can make many things out of milk cartons, such as a fire truck, train, cow or even a piggy:

Box Play For Kids
You can have an egg carton piano:

Box Play For Kids
 A bento cereal box:

Box Play For Kids

A rocket ship on a toilet paper roll:

Box Play For Kids

Wednesday, April 18, 2012

Martha Gets Real

According to the April 2012 issue of Martha Stewart Living, yesterday Martha turned on her outdoor faucets and hooked up her hoses.  Here are some fun hoses and pretty containers for your garden. 


Mailbox Collections Etc.

Ballard Designs


Tuesday, April 17, 2012

Domino Is Back!!!!

Monday, April 16, 2012


I have slipped a bit on my healthy eating here is my week's reminder!

Striving for Fit and Fab via Breakfast At Mom's via Pinterest

Saturday, April 14, 2012

Sinful Saturdays - Birthday Edition

The other week we had a wonderfully sinful Saturday for a birthday celebration.   I saw this birthday cake recipe on Martha Stewart's tv show a while back when she had Matt Lewis on the show.  I have made it a few times and it always turns out moist and delicious!  I have got to get his books.  I have made a few of his recipes in the past and they have always been terrific.

Everyone's Favorite Birthday Cake - Matt Lewis


For the Cake:
    • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
    • All-purpose flour, for pans
    • 1 3/4 cups cake flour (not self-rising)
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 3/4 cups granulated sugar
    • 1/2 cup firmly packed light-brown sugar
    • 3 large eggs
    • 1 cup sour cream
For the Chocolate Cream Cheese Frosting:
    • 5 tablespoons unsalted butter, softened
    • 5 ounces cream cheese, softened
    • 2 to 2 1/2 cups confectioners’ sugar, sifted
    • 1/4 teaspoon salt
    • 2 ounces dark chocolate, melted and cooled (I have also used special dark cocoa powder and it has turned out OK)
  • Cake:

    1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.
    2. In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.
    4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.

  • Frosting:

    1. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.
    2. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.
Related Posts Plugin for WordPress, Blogger...