This is the room that I want to wake up in...for some reason I just love wall paper and ever since I can remember I've wanted a room wall papered...one day.. Well I just don't know this silly weather it went from very hot to overcast today...looks as if it wants to rain...I have had a little bit of a hard weekend...but I'm okay...I have been busy working on my little pouch purses..I wanted to start a new one but I'm at Mom's and don't have much thread with me just the colors I was working with...Here is a photo of what I have accomplished...I got these done and two necklaces and one button...I'm really thinking I want a pearl button to over the top of the crocheted flower piece. I think it would make it so much more delicate...don't you...
I have so many ideas in my head, but my hands can't crochet fast enough...so slowly but surely I will get them out...
I wanted to share this recipe that I found for Mini Cherry Tea cakes... They looked so divine, I can't wait to make them..The blog was Cherry Chick...glad I saved the name..I like to give credit where its from...(Martha Stewart Living, July 2007)
Yield Makes 30
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1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries
Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
I hope that you try it cause I'm going too..If you do let me know how they are...I have some cherries I just bought the other day I want to go and make them. (though I'm trying hard not to eat anything fatty....Well Vee has a appointment today and we have to off to home to get ready...so I leave you with Love and wish you a most enchanting day today...I will be busy this week with appointments with everyone, well Mom & Vee....we find out what the baby is this week...