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love one another; Psalm 23

Monday, March 22, 2010

Spring is here

Spring is here !
I know all well be happy with the snow melting.
Sweet belo thee life's passing hours.
And all thy path be decked in flowers.

Quote by~Helen Keller
"Joy is the holy fire that keeps our purpose warm and our intelligence aglow."
Bamboo plants can grow up to 36 inches in a day.
It takes eight and a half minutes for light to get from the sun to earth.
7-11 sells 10,000 pots of coffee an hour, every hour, every day.
It take twenty new mid-size cars to generate the same amount
of pollution that a mid-size 1960's car did.
Plants grow healthier when they are stroked.

Melt vaseline and one chocolate chip in the microwave,
mix and let resolidify for chocolate lip gloss!

Carrot Cake
1 1/2 cups grated fresh carrots (about 2 large)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food
2 (8-ounce) packages cream cheese (1 pound), at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature 2 cups confectioners' sugar 1 1/2 tablespoons finely grated lemon zest (about 2 lemons) 1 teaspoon pure vanilla extract 1 1/2 cups fresh pineapple For the cake:DirectionsPreheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. For the icing:Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

Crafts & Tutorial
How to make concrete pots in scrap Styrofoam

Make a tooth Fairy pouch

Embellished Knobs tutorial

Construct a bamboo Fountain

Create a bamboo wind chime

Tea towel & Napkin Pillow tutorial

The shirt Dress Tutorial

Wine cork necklace tutorial

Stay Crafty!
Have a blessed day & Be a blessing to others.
Thank you for dropping by!

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