Have I told you that I LOVE what I do? I have? More than once? Ok, ok, I know, I can't help, it... I do! I had another fantastic party last night with some wonderful ladies! Not only do I get to get out of the house, leaving behind the chaos of dinnertime, bathtime, and bedtime, but I get to relax, have some snacks, meet lots of wonderful new friends, and talk about design. How much better can it get?
I know, you don't have to tell me, it doesn't get much better!
Thought I'd share some photos and a big THANK YOU to my fabulous hostess, Debbie!
Oh, and don't miss the yummy Lemon Blossoms Recipe below that we enjoyed last night!
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Debbie and Jennifer |
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Galveston Memo Board and Must-Have Holder |
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Grammercy Double Dish Stand and Villa Stoneware Salad Plates |
Lemon Blossoms
Ingredients:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions:
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.