Anyone want to buy an iPod shuffle. My fiancee’s son won it at an end of the year party and he inherited his sisters iPod touch, so he doesn’t need it. for only $40 it’s yours, even comes with a $10 iTunes gift card. Never been used or out of it’s case. I’m selling in on Craigslist in Lincoln NE. If you’re local I can deliver it, if not I can mail it and arrange for PayPal payment.
Day 190/365: Summer Wardrobe on A Budget
I love getting new clothes, especially when they are such a bargin. What’s the damage this time?
- 5 pairs of shorts (two brand new from Casual Corner with tags $29.95)
- 2 shirts (one with new tag $34.95)
- 2 skirts
- 1 purse
- 1 summer book
A grand total of $21.50, juts the clothes with the tags were $96.00 retail. With bargains like this I can get a new summer wardrobe every year. Where did I find everything? My favorite thrift store, Bits N’ Pieces in Elmwood. Why would I ever shop retail with prices like this? I’m so spoiled.
Day 189/365: Lemony Sunshine Cupcakes
Amazing Lemon Cupcake Recipe
I love the tart taste of lemon in any food and this amazing lemon cupcake recipe quickly became a favorite. It’s rare that a Food Network recipe doesn’t turn out good, and this delicious cupcake recipe will have people asking for more.
Lemony Sunshine Cupcakes from the Food Network as just as good to look at as they are to eat.
This recipe and resulting cupcake is actually from my friend Shelli who made these for her co-workers and favorite customers on her last day at Hamilton Color Lab in Omaha. I inherited her job and am the point of contact for all customers and help photographers, artists, and businesses get the most out of their images.
All the customers that came in that day were sad to see Shelli leave, there were calls, hugs, and well wishes as she heads back to school to continue her next life journey. But for the two of us it’s not good bye, it’s just see you later as we were Facebook friends before I found the job.
Recipe was found my her daughter on the Food Network.
Ingredients
For crust and topping:
- 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted (Shellie suggested to reduce to 2 TBSP)
For the batter:
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 small box (3.4 ounce) instant lemon pudding
- 1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
- 1/3 cup lemon curd
Directions
Preheat oven to 350 degrees F. Line two standard muffin tins with 16 foil cupcake liners; set aside.
Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
Serve cupcakes warm from the oven or at room temperature.
Day 188/365: View from the Bleachers
My daughter gets tired of me bringing my camera to the softball fields and sticking the lens through the fence. So I thought I would give everyone the same view I get from sitting on the bleachers. A double header every Wednesday night, can you say bleacher butt?
Day 187/365: Barbeque Chicken
The answer…slow cooking. Many times I’ve ruined perfectly good chicken because I put it on the bottom rack, and even on low the fat dripped off and the flames singed and burned it to a crisp. Now I put the seasoned, naked chicken on the top rack and the burners on low, as low as they can go.
I let them cook for at least 30 minutes until golden brown, checking every 5 minutes or so, yes they take babysitting if you don’t want the chicken to burn, then lather with barbeque sauce. Regardless of the desire to turn up the heat I don’t, I want the barbeque sauce to bake on, I turn it every 5-10 minutes watching for hot spots on the grill.
Only after I see that the chicken is cooked, juice runs clear (no I don’t use a thermometer) do I turn up the heat to caramelize the sauce. My favorite sauce is Cookies BBQ Sauce, it’s a staple in Nebraska barbeques, found locally in the Midwest and is the only sauce my kids will use. Heaven forbid if I buy something like Krafts.
