22 April 2009
...It's Still Scarf Weather!
Voila! Finally pictures of Joe's birthday scarf. I used leftover Rowan felted tweed from Joe's Birthday Vest (2008), in dark blue (133-22B6), denim blue (141-5M5), tan (157-3015) and dark brown (153-19B3). I love how it turned out and so does Joe!
The best part, in my mind, is how nearly reversible the scarf is. Have a look:
The top two triangles are the wrong side and the bottom two are the right side.
***
In other news, happy birthday to Cooper!
In the summer of 2008, he was just a little guy:
Now, in Spring 2009, he's an absolute furry giant:
Have a great day,
Erika.
Labels: Cooper, kniticisms
15 April 2009
April Cupcakes Bring May Cupcakes
I've been cupcake crazy for the past month and a half and I have a ton of photos to share with you!
These lovelies were for Joe's golf-themed birthstravaganza. The icing, despite all appearances, is not mint but vanilla icing dyed golf green. I plopped coconut macaroons on top in hopes that they would look like golf balls. Maybe not any golf ball you'd find on Earth but I'm sure they look like this somewhere in the galaxy.
The cupcakes were made using my Grandma's "Prize Chocolate Cake" recipe. It's my family's go-to cake. My dad likes it best with boiled icing but my favourite is when it's filled with apricot jam and topped with mom's amazing coffee-chocolate icing. It's our version of Sacher Torte.
Next up, the spring-themed cupcakes that I baked for Joe and Mom's joint birthday bash. These are also "Prize Chocolate Cake"...see below for the recipe!
I went a little crazy with the food colouring (again!) and this time, I topped the cupcakes with maraschino cherries. Yum!
Grandma's "Prize Chocolate Cake"
1 cup sugar
1 tsp salt
2 cups flour
3/4 tsp baking soda
2 tsp baking powder
1/2 cup cocoa
2/3 cup shortening
2 eggs
1 tsp vanilla
1 1/3 cups of sour milk (make the milk sour by adding 1 tbsp vinegar)
Preheat oven to 350F.
Grease pan or line muffin tin with paper.
Mix dry ingredients together.
Mix wet ingredients together.
Mix dry ingredients into wet ingredients until batter is rich and smooth.
Put batter in pan or muffin tin and bake for 30 - 35 minutes.
The Cupcake Elf...don't worry, he wears a hair net in the kitchen!
I made these lemon-filled cupcakes on Monday and this is all that's left:
They are more modest than the other cupcakes but no less delicious. I filled them with homemade lemon pie filling and they tasted like pure sunshine.
That's it!
Erika.
These lovelies were for Joe's golf-themed birthstravaganza. The icing, despite all appearances, is not mint but vanilla icing dyed golf green. I plopped coconut macaroons on top in hopes that they would look like golf balls. Maybe not any golf ball you'd find on Earth but I'm sure they look like this somewhere in the galaxy.
The cupcakes were made using my Grandma's "Prize Chocolate Cake" recipe. It's my family's go-to cake. My dad likes it best with boiled icing but my favourite is when it's filled with apricot jam and topped with mom's amazing coffee-chocolate icing. It's our version of Sacher Torte.
Next up, the spring-themed cupcakes that I baked for Joe and Mom's joint birthday bash. These are also "Prize Chocolate Cake"...see below for the recipe!
I went a little crazy with the food colouring (again!) and this time, I topped the cupcakes with maraschino cherries. Yum!
Grandma's "Prize Chocolate Cake"
1 cup sugar
1 tsp salt
2 cups flour
3/4 tsp baking soda
2 tsp baking powder
1/2 cup cocoa
2/3 cup shortening
2 eggs
1 tsp vanilla
1 1/3 cups of sour milk (make the milk sour by adding 1 tbsp vinegar)
Preheat oven to 350F.
Grease pan or line muffin tin with paper.
Mix dry ingredients together.
Mix wet ingredients together.
Mix dry ingredients into wet ingredients until batter is rich and smooth.
Put batter in pan or muffin tin and bake for 30 - 35 minutes.
The Cupcake Elf...don't worry, he wears a hair net in the kitchen!
I made these lemon-filled cupcakes on Monday and this is all that's left:
They are more modest than the other cupcakes but no less delicious. I filled them with homemade lemon pie filling and they tasted like pure sunshine.
That's it!
Erika.
Labels: Cooper, The Undercover Kitchen
