Peanut Butter Cup Cupcakes

Mar 07 2012

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Yes! A peanut butter cup cupcake recipe that is Easy, TASTY and Non-Dairy! I found a simple white cake recipe from All Recipes and adjusted it accordingly. Brace yourself people! This thing will melt in your mouth :)

Ingredients for cupcake
1 cup white sugar
1/2 cup non-dairy butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup vanilla soy milk
1/4 cup peanut butter
Mini peanut butter cups

Directions

Preheat oven to 350 degrees F (175 degrees C).

Line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until batter is smooth.

Mix in peanut butter.

Pour or spoon batter 1/4 of the way into the prepared pan. Add 1 peanut butter cup to each cupcake. Fill remaining batter on top of the peanut butter cup. It should cover the candy and be about 3/4 full.

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Bake for 20 to 25 minutes. Cupcakes are done when it springs back to the touch.
(adapted from all recipes simple white cupcake recipe)

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Ingredients for icing

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup soy milk
1/4 cup peanut butter
1/4 cup cocoa powder

Directions
Beat the shortening and margarine together until well combined and fluffy.

Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 6 minutes until fluffy.

Add peanut butter and cocoa powder and mix till combined.

Adapted from Chow.

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DIY Baby Bow Holder

Feb 25 2012

My baby had so many adorable bows just stuffed in a box. I realized it would be so nice to be able to see them better. I recently used up a container of instant oatmeal and the idea clicked!

This project was so easy, fun and free!

Supplies:

- Instant oatmeal cardboard container
- Tape
- 2 sheets of tissue paper or 1 sheet of wrapping paper
- Baby bows
- lightly damp paper towel
- Scissors

Instructions:

Take wrapping off oatmeal container and remove any remaining oat crumbs with a lightly damp paper towel. Unglue the bottom of the container to get all crumbs and press back into place. Keep plastic top on container.

Wrap the container with two sheets of tissue paper or a sheet of wrapping paper. Use the plastic cap (top) of container as the bottom. Push remaining tissue paper or wrapping paper into the top portion of the container.

Put headband bows around the container starting with the widest bows on the bottom. Stagger the bows so the flowers are not all on top of each other. Add clips to the top (opened) part of the container. Stuff any remaining bows or hats inside the container.

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I like to take pictures of my food

Feb 11 2012

Asparagus with a fried egg on wheat toast. Delish!

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Cilantro and white bean dip

Feb 10 2012

Recipe:

1 can of white beans (I used northern white beans)
2 tablespoons of olive oil
1 clove of garlic
2 tablespoons of cilantro
1/4 cup of chicken broth
Salt and pepper

Pulse in magic blender to desired consistency.

PS: my measurements are approximate.

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Greeting Card Designs

Jan 20 2012

My first set of greeting cards designed to go with PlantRocks. I had a lot of fun creating these simple and modern cards. I really like using bold imagery with supporting text.

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Mini Chocolate Chip Almond Scones

Jan 14 2012

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3/4 cup of half and half
1/4 cup sugar
2 tsp almond extract
1 large egg
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter- cut into small pieces
3/4 cup mini chocolate chips
cooking spray
1 large egg white
1 1/2 tbsp sugar

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk.

Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.

Cut in chilled butter until the mixture resembles coarse meal. Mix butter well with hands. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Original recipe is from here

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Modern Kitchen Prints

Jan 12 2012


I am starting to experiment with new designs for the home. My first ideas are for the kitchen. What do you think so far? Favorites? :)

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Design Fun with Bamboo Pen!

Jan 09 2012


I created these designs with the Bamboo pen by Wacom. What a fun tool! I have been wanting a “pen” mouse for quite some time but never got around to buying one. Thankfully… I got one for Christmas! Here are my first “sketches” with the Bamboo pen. I will post more soon!

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Happy Baby Onesies!

Oct 11 2011

Designs:
Final Product:

YAY for iron on transfer paper!! I saw a similar idea on the Martha Stewart show recently and had to give it a try. She showed the “1 month-12 month” onesies. I liked this idea and went a little further by adding the baby girl grajkowski onesie and other designs. Our nursery is decorated with owls and a purple/pink theme so I tried this with the onesies. So fun and very easy to make! 

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Eggplant & Ground Beef Rice Recipe

Oct 07 2011


A friend of mine recently made a dish with beef and eggplant and it was delicious! Ever since then I have been thinking about cooking with eggplant but I have never tried it before. I looked through a few recipes and came up with this one.

  • 1 lb of Ground Beef
  • 1 medium Eggplant, chopped into 1 inch cubes
  • 1 handfull of Chopped Onion (I used frozen)
  • 1 handfull of Bell Peppers (Any color. I used the frozen mixed bell peppers)
  • 2 tablespoons of Garlic
  • 1 cup of Chicken Broth
  • 1 teaspoon of Chile Powder
  • 1 tablespoon of Seasoned Salt
  • 2 Cups of White Rice

Cook Rice according to package directions.
Brown ground beef in a large skillet and drain well. Reduce heat and add eggplant, onions, bell peppers and garlic. Cover and simmer for 15 minutes.

Add the chicken broth. Stir in seasonings and bring the mixture to a boil. Simmer stirring occasionally for 30 minutes or to desired consistency. Serve mixture on top of white rice.

I now LOVE eggplant :) I have never really had it until recently. Enjoy!

 

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