6 hours ago
Monday, October 18, 2010
It's only mid-October but I am soon going to have to start putting new inventory in the shop. Which brings me to a question for my readers...do you prefer looking at a shop that has some cohesion in the products via fabrics and colors or does it matter to you? Having a design background, I always lean towards the cohesion - so if you look at my store now, you'll see it full of gorgeous fall colors. It just didn't feel right to me to throw in pinks or teal or neon (just kidding) in that mix. That said, am I turning away buyers? What if they don't like those colors?
In the next couple of weeks I'll be phasing out the fall line and bringing in more colors for winter. I have some ideas for what I want to do, but would love some feedback. Do you shop for the specific season? What colors do you associate with winter? Or if you see a wallet in your favorite color (say pink) would it matter to you that it was November? I really would love your feedback, so don't be shy!
Hope you all had a fabulous weekend! Happy Monday!
Tuesday, October 12, 2010
Head on over to Rik Rak Studio for a chance to win
a fabulous giveaway!
Thursday, October 7, 2010
Tuesday, October 5, 2010
Warning: not for the calorie-conscious
Giving credit where credit is due - this recipe is from Paula Dean (as is the photo since mine are certainly not that pretty). I'm sure you can make a lower calorie version, but promise me you'll at least try the real deal first. I made a batch of these on Saturday and once they were cooled, I immediately divvied them up for neighbors because they are not safe with me. I did of course keep a few which were devoured quickly. Something in my warped brain thinks that the quicker I eat them, the better. Maybe my thinking is that I'm going to eat them anyway, so I might as well get it over with! There are different versions of the butter cakes including the plain ole butter cakes which are delicious too!
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream (optional of course!)
Sunday, October 3, 2010
Yes - indeed it is. I do love it when my birthday falls on a weekend, don't you? Lunch with my girlfriends on Friday got the weekend off to a great start! Saturday brought absolutely gorgeous weather, college football, friends, beer, chili and my very favorite pumpkin gooey butter cakes (I'll post recipe later). I wish I could say my birthday morning was great, but honestly, it started with me cleaning the kitchen from last night's college football gathering, doing a load of laundry and making breakfast for my kiddos (while hubby was still snoring). Then little K got so upset because she was trying to wrap something for me and couldn't get it taped up right and cried and cried (and cried and cried...) and E tried to help but K didn't want HER help. Chaos I tell you. The dust settled after I made K laugh by doing the chubby wubby face and coaxed the girls into a brisk morning walk with Zoey.
My mom is on a girls' beach weekend and they called me this morning and sang me "happy birthday". These ladies are the moms of my childhood and are all remarkable women, so I have to say that was fun to hear. My girls were busy with their markers and crayons today too and surprised me with goodies like these. Gotta love E for reminding me over and over again about how old I am!
Happy Birthday to me!
Hope ya'll had a great weekend too!