Sunday, March 11, 2012

New Uses for a Wine Bottle Bag

 I have been itching to try a new project lately.  I love my wallets, but I need to break out every now and then!  I decided to give some of those outgrown jeans a new job!  I made 2 wine bottle bags, placed some botton holes in them and tied them with a bow. 

While trying to catch a good picture of the bags, I realized that the vase I received on Valentine's Day (with flowers) fit just right into the bags also.  Isn't this great??  I actually think I like it better as a vase concealer!
 Always be aware of lurking children!
If you are interested in purchasing a set of two wine bottle bags you can visit my ESTY store.  They are $12.00 for the set.  Thanks!

New Envelope System Wallet

Here is the latest wallet!  It is perfect for all your Envelope System Budgeting needs.  This wallet includes 3 fabric envelopes (which can be personalized with your budget category of choice) and a zippered pouch large enough for 10-15 cards and coin money.  All of the envelopes and pouch fit inside a velcro wallet.  The wallet itself can also hold your checkbook, receipts, etc.  You can find this wallet in my ETSY STORE! Thanks!

Saturday, March 10, 2012


Yes, it is as good as it looks!  Spring is birthday season around here as this one is a favorite!

Vanilla Cake
1 1/2 c. self-rising flour
1 1/4 c. all purpose flour
2 sticks butter, softened
2 c. white sugar
4 large eggs, room temperature
1 c. buttermilk
2 t. pure vanilla extract

Preheat oven to  350 degrees.  Grease and flour 2 9-inch round cake pans.  Beat butter on medium with a mixer for about 3 minutes.  Combine flours in a small bowl while butter beats.  Gradually add the sugar to the butter and continue to mix until fluffy, about anouther 3 minutes.  Add each egg one at a time until well mixed.  Add the dry ingredients in 3 parts while alternating with the buttermilk and vanilla.  Beat until mixed together but no more than that. Pour equal amounts of batter into the two pans.  Cook for 30-40 minutes or until a toothpick comes out clean.  Remove from pans and cool on a rack.

Chocolate Butter Cream Icing
3 sticks of butter, softened
2 T. whipping cream
1 T. milk
1 1/4 c. semi-sweet chocolate morsels, melted and cooled to room temperature.
1 t. pure vanilla extract
2 1/4 c. powdered sugar

Place chocolate in a small glass bowl and microwave on high for about 45 seconds.  Remove bowl and stir well.  Place bowl in microwave for another 30 seconds, remove and stir well.  Continue for another 30 seconds until chocolate is melted.  Be very careful that you do not burn the chocolate!  Set aside to cool (I usually do this part while the cake is in the oven.  It give the chocolate pleanty of time to cool off).  Beat butter with mixer for about 3 minutes. Add the milks slowly and continue to mix until the butter and milk are incorporated.  Add the melted chocolate and continue to mix.  We like fluffy icing so now is the time to crank up the mixer speed and really whip in some air!  Turn mixer down and slowly add sugar. Mix until creamy.

Chocolate Ganache
3/4 c. whipping cream
1/4 c. butter
3/4 c. semi-sweet chocolate morsels

Heat cream and butter over medium heat in a saucepan.  Get it hot but remove it before it begins to boil.  Place chocolate in a small bowl and pour hot cream mixture on top.  Let sit for a minute then whisk until smooth.  Let cool until thick but pourable.This can take a while so prepare before buttercream icing.  Whisk every now and then.

Ice cake once the cake is room temperature.  I place the cake into the refridgerator for about 15 minutes to cool and set the icing.  Starting in the middle, slowly pour ganache on top of cake.