red velvet cupcake

red velvet cupcake

A favorite moment as a young girl growing up in the south, was going over my great aunt & grand-mother's house after Sunday church service for dinner. These delightful meals were usually followed with red velvet cake! This yummy dessert was one of my absolute favorites...Red colored cake and creme cheese frosting combined reflects a taste sent down from heaven. I found a wonderful & very easy receipt from Martha Stewart. I plan on making this treat over the weekend...something delicious to look forward too :)

birthday cake

Today was my little sister birthday..and we celebrated by going out to an early dinner, a little shoe shopping and followed up with plenty of photographs to capture the occasion. The birthday cake was absolutely delicious, fresh strawberry filled- white cake with whip cream frosting! Yum yum
This cake has become a signature of ours and each of my two sisters, including myself ALWAYS order this same exact cake every year.

Happy Birthday

Today was fun!

I conducted a mini photo-shoot..taking pictures of some new inventory waiting to be added to the store. The updates will be complete by tomorrow afternoon and another batch will be loaded by midnight.

Also...today was my father's birthday :)

We celebrated this special day with cake, wine and presents...which also happens to also be a few of my favorite things. He really enjoyed himself and it was nice to see him happy. My father is a wonderful hard-working man, that deserves a celebration everyday :)

Happy Birthday Daddy!

Easy as fried pie | Homesick Texan

Easy as fried pie Homesick Texan

These blueberry pies look delicious! I’m planning on making this dessert over the weekend.

Carrot Cupcakes with Maple Cream Cheese Frosting
Makes 12 cupcakes

¼ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

½ teaspoon vanilla extract

¾ teaspoon baking powder

½ teaspoon baking soda
1 cup plain flour

1 teaspoon cinnamon

½ teaspoon nutmeg

1 ½ cups grated carrots (be sure to grate finely so it doesn’t all sink to the bottom of the cupcake)

¼ cup pecans, chopped

Maple Cream Cheese Frosting 4 ½ ounces cream cheese, room temperature

2 tablespoons unsalted butter, softened

2 cups confectioner’s sugar, sifted

¼ cup maple syrup

12 pecan halves

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with cupcake holders.
In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.
Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.
Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.
For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.

* I absolutely love carrot cakes and ANYTHING cupcakes...so I thought this was a treat for all the sweet tooth's out there :)

This little recipe was published in Design Sponge Online