Tuesday, January 1, 2013

Beautiful, beautiful Spring

Now that we are into the year 2013, we start to think of Spring.  When we think of Spring we think of shopping for a few new things to freshen up our wardrobe.

We also start to think about gardens and what they will look like in a few months.  I love to grow roses and never seem to have too many of them. In a couple of months it will be time to prune the roses so that they will look like these gorgeous Heirlooms.

The perfect Rainbow Rose

I also love Hydrangeas.  Interesting fact, depending on the soil the colors of the flowers can change from year to year in the same plant. Pink ones usually like a soil that is alkaline and blue like a soil that is acid.

I combined my two favorite flowers into this floral arrangement for our Thanksgiving dinner on the beach in Malibu.

The most gorgeous Rose Cupcakes and Birthday Cake from Sugar Rush UK

Magnolia Bakery in New York City was originally envisioned as just a nice little neighborhood bakery but became known as the bakery that started the "cupcake craze" in the 1990's. When I first went there, the lines were around the block to come in and get a delicious cupcake.

I always use their recipe when I bake cupcakes and it never fails.



1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

You will love these cupcakes. 

More things to love......

Lilly Pulitzer pink grosgrain belt

Coach Leather Duffle Bag

This gorgeous bag comes in so many colors, I chose pink because I love all things pink but you can choose from a huge array of colors.

Alice + Oliva

For your special night out

Shocking Schaiparelli the creator of the colour shocking pink

I found this book very interesting.  Elsa Schiaparelli (1890–1973) was an Italian fashion designer. Along with Coco Chanel, her greatest rival, she is regarded as one of the most prominent figures in fashion between the two World Wars. She did not become as famous as Chanel but she is know throughout the world for the color Schiaparelli Pink. It is a very hot, vibrant shade of pink.

Bobbi Brown Cosmic Raspberry Lipstick

Le Printemps arrive........

Welcome to Springtime......

A Bientôt

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