Feeling blue?

This video is guaranteed to cheer you right up! It won “most adorable” on YouTube… and you have to admit… it’s pretty darn cute! I’ve watched this so many times and it always makes me smile.

Feeling blue?

This video is guaranteed to cheer you right up! It won “most adorable” on YouTube… and you have to admit… it’s pretty darn cute! I’ve watched this so many times and it always makes me smile.

Feeling blue?

This video is guaranteed to cheer you right up! It won “most adorable” on YouTube… and you have to admit… it’s pretty darn cute! I’ve watched this so many times and it always makes me smile.

Feeling blue?

This video is guaranteed to cheer you right up! It won “most adorable” on YouTube… and you have to admit… it’s pretty darn cute! I’ve watched this so many times and it always makes me smile.

SPRiNG
If Spring came but once in a century, instead of once a year, or burst forth with the sound of an earthquake, and not in silence, what wonder and expectation there would be in all hearts to behold the miraculous change! But now the silent succession suggests nothing but necessity. To most men only the cessation of the miracle would be miraculous and the perpetual exercise of God’s power seems less wonderful than its withdrawal would be.
~ Henry Wadsworth Longfellow

SPRiNG
If Spring came but once in a century, instead of once a year, or burst forth with the sound of an earthquake, and not in silence, what wonder and expectation there would be in all hearts to behold the miraculous change! But now the silent succession suggests nothing but necessity. To most men only the cessation of the miracle would be miraculous and the perpetual exercise of God’s power seems less wonderful than its withdrawal would be.
~ Henry Wadsworth Longfellow

SPRiNG
If Spring came but once in a century, instead of once a year, or burst forth with the sound of an earthquake, and not in silence, what wonder and expectation there would be in all hearts to behold the miraculous change! But now the silent succession suggests nothing but necessity. To most men only the cessation of the miracle would be miraculous and the perpetual exercise of God’s power seems less wonderful than its withdrawal would be.
~ Henry Wadsworth Longfellow

Happy St. Patrick’s Day

I made cupcakes and they were so good! But I was the only one who wore green today. I obviously work with a bunch of party poopers.

The recipe is from the Magnolia Bakery

Here’s the recipe:

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

ICING:

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

(this aren’t my actual cupcakes but they were were darn close! Martha Stewart kicks some major cupcake butt!

Happy St. Patrick’s Day

I made cupcakes and they were so good! But I was the only one who wore green today. I obviously work with a bunch of party poopers.

The recipe is from the Magnolia Bakery

Here’s the recipe:

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

ICING:

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

(this aren’t my actual cupcakes but they were were darn close! Martha Stewart kicks some major cupcake butt!

{tagged by elan}

The rules:
Tell 10 interesting/weird things about you.
When you are done assign 3 others the same task.

1. I served a Spanish- speaking mission for 20 months in Minneapolis, Minnesota. It was the hardest, most wonderful thing I’ve ever done.

2. I’ve lived in England for several years as a nanny (and for fun)

This pic is so old. You can’t even tell but I’m sitting in front of St Paul’s Cathedral. (Thank goodness for the bright yellow coat, huh?)

This is a picture of my first attempt at scrap booking. Not so pretty but very happy.

A more recent picture of me in Oxford. Natalia and I walked and walked all day. I love Oxford.

3. I’ve been a nanny for the best kids. I’ve been so lucky. ♥

I look nuts but the kids are cute! This what happens when you’re holding a sleeping baby and need to keep two other kids entertained. (this works for about 45 seconds.)

Avery is the only cute thing in this picture!

The first kids I nannied for. Ayo (the tallest) was 3 years old! I’m leaning with happiness.

4. I love shopping… and I’m very good at it.

My favorite places to shop are:
Target
Anthropologie
Backdoor Boardshop
Pier 1
Free People
American Apparel
The LA Farmer’s Market
The Gap
Ebay

5. I am the oldest of 3 children.

I really need to get some more current pictures!

6. I love to cook. I have a bunch of amazing recipes from my mission for food from the Dominican Republic, El Salvador, Mexico, Columbia, and Ecuador. I’ve discovered that loving to cook and being able to cook, do not always go hand in hand. But I’m really good at making cupcakes.

7. I am scared terrified of heights! I can’t even watch some standing on the edge of a building, or a mountain on TV without my heart beating faster. I really think it’s getting worse as I’m getting older.

8. I love music. I love finding new music. I sort of hate it when Apple takes music I love for a commercial, which they seem to be doing more and more often. (and yet I still love Macs.) I like a little bit of everything but especially classic rock. My current favorite is Bethany (Joy Lenz) Galeotti. Her voice is amazing and soulful. You need to listen. I’ll happily share.

9. I love to read… pretty much everything including Harry Potter, poetry, the NY Times, the scriptures, biographies… pretty much everything.

10. I have always wanted to live in Australia (at least for a little while). It’s definitely on my list of things to do… maybe as a nanny???

I also make very long lists. Oh well, it was fun! I tag: Megan, Chelsea and Billie.