Sunday, August 4, 2013

LilBitOfThat Etsy Shop Open!

I just opened my Etsy shop!  Come and check it out, buy a bow or two for your little girl and help me get it up and running.

Here's my Etsy shop:

There's some very simple hair bows that are approximately 4 inches each.  Here are a few:


And you've probably seen these adorable dinosaur hoodies on Pinterest:

I decided to make one for my girl and found some extra hoodies.  There's limited sizes right now.  They are really adorable on!

Hope to see you all at my Etsy shop soon! 

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Sunday, June 23, 2013

Mini Black Raspberry Cobblers

We have a huge and I do mean HUGE black raspberry patch in our backyard.  It's really one of the only good things about our yard from it's previous owners.  I don't mean to sound harsh, but most people don't plant four plants within a foot cube space in the middle of the grass.  It just doesn't work well.  And it's ugly.  We've pulled a ton of the crazy plant lady's plants out and have even thought about tearing out the berry patch because like everything else, it's just there in the middle of the grass. 

This is the second summer we've been in our house and though we have fewer berries this year than last summer, they taste so much better than I remember. We had a colder spring than normal and the berries ripened much later than last year so today was the first day of berry picking this summer. I picked 3-4 cups of berries and decided I would make The Pioneer Woman's berry cobbler with some of them.  It's a bit of an unconventional cobbler recipe but so delicious. 

Here's where you can get the recipe:

Instead of one large cobbler, I made them into 24 mini (miniature cupcakes size) cobblers and 4 somewhat mini cobblers (regular cupcake size because I ran out of room). 

I added about five berries to each cobbler and a small handful to the regular cupcake size cobblers.  I sprinkled sugar on top of all of them with a spoon and baked at 350 for about 18-23 minutes. 

You can use frozen berries, but wow, the fresh ones are so much better!

These will NOT last long in our house because they are so dang good.  Good thing we have our own berry source!  Enjoy!

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Friday, June 14, 2013

Pink Champagne Cupcakes

Hello Long Lost Blogger World,

Wow, do I stink at blogging or what.  Obviously I have much to improve upon.  Now to the important things: cupcakes. 

Pink cupcakes!

So pretty and delicious.

My mom's birthday was in May.  She moved across the country last summer and now lives a mere 10 minutes away from me.  It's epic.  And pretty awesome that we get to see her multiple times a week now instead of just a couple times a year.  I was excited to spend my mom's birthday with her this year.  My brother (who also recently moved across the country and now lives in town) and I made a big combined Mother's Day/Mom's birthday dinner to celebrate the two special days which are always just a couple days apart.  My brother grilled some steaks and veggie kabobs, plus we had salad and pineapple.  And we ended the evening with these pink champagne cupcakes.  They were pretty AND delicious.  It turned out to be a pretty good celebration. 

Here's the recipe for the cupcakes:

Pink Champagne Cupcakes

1 box white cake mix
3 egg whites
1 1/4 cup pink champagne
1/3 cup oil
3 or 4 drops red food coloring
Mix together and bake according to the directions on the box.
It's true, I cheated a little and went with an easy semi-homemade recipe.  But I've got a toddler and need all the help I can get, so give me a break.
The frosting was a strawberry pink champagne frosting and oh-so-good.  Here's that recipe:
Strawberry Pink Champagne Frosting
3 1/4 c. confectioners sugar
1 c butter, softened
3 T pink champagne
1/4-1/2 tsp. strawberry extract (to taste)
1/4 tsp. pink food coloring
Beat the butter for the icing until it’s creamy.
On low speed, use your mixer to slowly add the sifted confectioners’ sugar until well blended. Add the champagne and strawberry extract.
Switch your mixer to high and blend for 3 or 4 minutes. Fill a pastry bag with your icing and pipe onto cupcakes.
I had to alter this recipe for my cupcakes because I could not find strawberry extract anywhere.  I had a package (probably about 8-12 ounces) of frozen strawberries in my freezer I decided to use.  I puréed them and added them to the frosting instead of using the extract.  Because of the extra liquid I then had to add quite a bit more sugar to thicken the frosting up.  I probably used more like 5 or 6 cups total. 


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