Friday, October 26, 2012

Victorian Favorites

I love to find Victorian Themed Gifts, Jewelry and Home Decor!  Photos are from the magazine, Country Living, October 2012 Issue. 
Enjoy the photos:









Going through my Holiday Decorations and came across One of my Favorites!
My Mother made  this  Yucca Pod MOUSE in a Victorian Design! 

I miss my Mom and I am going to set up a Special Tablescape of things I have saved over the years that she has Designed and made. I am putting together a collection of items that I have made with my mother's for Thanksgiving!  I will post photo of the finished Thanksgiving Tablescape soon!
Oh I am naming these posts, COUNTRY GAL'S HEART STRINGS from now on!
  Enjoy the Photos:


 SHARE A HEART FELT STORY/OPINION/INSPIRATION HERE! WHAT PULLS AT YOUR HEART STRINGS?

Thanks for Visiting! Cindy from CRAFT FLAIRE.

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Friday, October 12, 2012

Banana Chocolate Peanut Butter Cake

WHAT'S BETTER THAN CHOCOLATE, BANANAS AND PEANUT BUTTER!
This cake is perfect for beginners—it's moist, forgiving, and easy. 
Jif creamy peanut butter is our favorite for the decadent frosting. From Bon Appetit

Cake: 
Nonstick vegetable oil spray
 3 cups all-purpose flour 
2 teaspoons baking soda 
2 teaspoons kosher salt 
1 1/2 cups sugar 
1 cup (2 sticks) unsalted butter, room temperature
 1/2 cup (packed) light brown sugar
 3 large eggs
 1 1/2 teaspoons vanilla extract 
2 cups mashed very ripe bananas 
1 cup sour cream 
1 10-ounce bag mini chocolate chips
 Frosting: 
2 cups creamy peanut butter
 1 1/2 cups powdered sugar 
1 cup (2 sticks) unsalted butter, room temperature 
2 1/2 teaspoons vanilla extract
 Chocolate chips, mini chocolate chips, and chocolate kisses
 Special equipment:
 Two 8x8x2" cake pans

 For cake:
 Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla. Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops. Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
For frosting:
 Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes. Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. 
DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
 WANTED TO SHARE THIS RECIPE FROM ONE OF MY FAVORITE ONLINE SOURCES; EPICURIOUS! I HAVE A FAMILY FAVORITE DESSERT THAT I MAKE SEVERAL TIMES A YEAR AND WE NEVER GET TIRED OF IT! 
GO TO: www.cynthiamargaret.com my personal website.
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THANKS FOR VISITING!
CINDY from CRAFTFLAIRE.

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