We are packing up and FINALLY moving into our NEW house at the end of this month. It's been a long journey, so we are more then ready this time to be packing up and getting ready to start our next adventure. Be sure to follow me on Instagram and see what we are up.
I will be blogging and sharing all kinds of fun things and new products when I come back July 21, 2014!
Happy Summer friends!!
Tuesday, June 10, 2014
Wednesday, June 4, 2014
Over the weekend I needed a dessert that our friends would enjoy, that was gluten free. I had made gluten free chocolate cupcakes before using King Arthur Flour's chocolate cake mix, but decided to add a little kick of flavor with Duncan Hines Comstock Pie Filling.
Here is how I did it...
Super Moist Gluten Free Cherry Chocolate Cupcakes
Yield 24 - 30 Cupcakes
1 box of King Arthur Flour Chocolate Cake Mix
1 21oz can of Duncan Hines Comstock Cherry Pie Filling
Mix these three ingredients in a bowl until combined, trying not to mash all the cherries. Fill cupcake liners 2/3 full. Bake per instructions on the box.
The Creamiest Chocolate Buttercream Frosting
2 3/4 C Powdered Sugar
6 tablespoons Unsweetened Cocoa Powder
6 tablespoons room temperature Butter
5 tablespoons Heavy Cream
1 teaspoon Vanilla Extract
*2-4 tablespoons of Milk (to loosen frosting if too thick)
Whisk together sugar and cocoa powder. Add butter, heavy cream and vanilla. If frosting is too thick, loosen with a tablespoon at a time of milk.
Monday, June 2, 2014
Today I am sharing two of my favorite things with you. The first is this cute "Cross + Plus" garland I was sent from The Flair Exchange. I can't wait to put it in my new office space once we move (the packing process has started). Second is this sour cream & chocolate chip coffee cake, I have been eating this ever since I can remember and have been feeding it to my kids since they were little. Give it a try and while you are enjoying a piece hop on over to The Flair Exchange and do some shopping.
Chocolate Chip Coffee Cake
Preheat oven 350 degrees
1/4 C butter (room temp)
3/4 C sugar
1 C Sour Cream
1 tsp baking soda
1 1/2 C all purpose flour
1 1/2 tsp baking powder
Mix until combined, then add 1 bag of mini semi sweet chocolate chips. (Mini chips work best, because they won't sink to the bottom of the cake)
Pour into greased 9" square pan
Cinnamon Sugar Topping
1/2 C sugar
1 tsp cinnamon