Have one perfect outfit for each season that you can put on in a hurry and know you look great. Create an outfit that fits great, in a color that compliments your skin and is accessorized with jewelry, shoes, and a purse.
Saturday, August 11, 2007
A Date with Destiny
To quote Coco Chanel a famous fashion designer and how she knew a first impression mattered, "I don't understand how a woman can leave the house without fixing herself up a little - if only out of politeness. And then, you never know, maybe that's the day she has a date with destiny. And it's best to be as pretty as possible for destiny."
Have one perfect outfit for each season that you can put on in a hurry and know you look great. Create an outfit that fits great, in a color that compliments your skin and is accessorized with jewelry, shoes, and a purse.
Have one perfect outfit for each season that you can put on in a hurry and know you look great. Create an outfit that fits great, in a color that compliments your skin and is accessorized with jewelry, shoes, and a purse.
Friday, August 10, 2007
The Best Cupcakes in the World!
My daughter was watching the Martha Stewart show and watched Billy, of Billy's Bakery in New York City make these cupcakes. This is his famous recipe. My daughter has made these as wedding favors, for showers, corporate parties, as well as birthdays. This picture is of the lemon cupcakes with lemon cream cheese frosting.
BILLY’S VANILLA, VANILLA CUPCAKES
Makes about 30 cupcakes.
1 ¾ c. cake flour, not self-rising
1 ¼ c. unbleached, all purpose flour
2 c. sugar
1 T. baking powder
¾ tsp. salt
1 c. (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 c. whole milk
1 tsp. pure vanilla extract
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 2 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds fulls. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles if desired. Serve at room temperature.
BILLY’S VANILLA BUTTERCREAM
1 c. (2 sticks) unsalted butter, room temperature
6 to 8 c. confectioners’ sugar
½ c. milk
1 tsp. pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 c. sugar to reach desired consistency.
BILLY’S VANILLA, VANILLA CUPCAKES
Makes about 30 cupcakes.
1 ¾ c. cake flour, not self-rising
1 ¼ c. unbleached, all purpose flour
2 c. sugar
1 T. baking powder
¾ tsp. salt
1 c. (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 c. whole milk
1 tsp. pure vanilla extract
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 2 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds fulls. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles if desired. Serve at room temperature.
BILLY’S VANILLA BUTTERCREAM
1 c. (2 sticks) unsalted butter, room temperature
6 to 8 c. confectioners’ sugar
½ c. milk
1 tsp. pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 c. sugar to reach desired consistency.
We received these fancy cupcakes from our neighors for Christmas. So pretty!
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