Yep, Emily turned 1 in August. We had her party at a local park. My brother was able to get some really great shots with his dSLR (I’m so jealous!). Anyway. I embellished her shirt with a cupcake and had sewn her a Market Skirt from made, check out the tutorial here. I love it!
Our big project for yesterday – jumbo rasberry blackcap muffins! Yummy. I’ve used all different berries (raspberry, blackcap, blueberry) for these and the sour cream makes them really great. For those of you who don’t know, blackcaps are a lot like blackberries, just smaller and a little less juicy and they grow in the woods around here. And lucky for us we have rasberries in our backyard. Free raspberries, how much better can it get? I like to add a little powdered sugar/milk drizzle after they’re cooled off, it makes them so pretty. I also freeze the berries before I put them in the mix, they stay together much better. Here’s the recipe:
2 c. flour
1 t. salt
1 T. Baking powder
2/3 c. sugar
1 egg
1/2 c. milk
1 t. vanilla
1/3 c. melted butter
1/2 c. sour cream
2 c. raspberries
topping:
1/4 c. sugar
2 T. butter (soft)
3 T. flour
mix together the dry ingredients and then the wet and add them all together, don’t overmix! Divide into muffin pan and sprinkle with topping. Bake at 350 for approx. 20 minutes (my jumbo muffins take about 30 minutes)
Aren’t these precious? I just love them and want to keep them all to myself. It can hold credit cards, some cash or change, some lip balm. All you need for a quick run to the store or to slip into your diaper bag. I love the handy outer pocket, perfect for my debit card! If anyone is interested I think I’ll be trying my first tutorial featuring these babies!