Today's playlist has a few new additions. If you're curious, here is my list:
Playlist #2
Firefly - Breaking Benjamin
Unbelievable - EMF
Girl Next Door - Saving Jane
You Lifted Me Out - Chris Tomlin
Cowgirl Don't Cry - Brooks and Dunn Ft. Reba McEntire
Pi Beta Phi (Pepperdine) - DJ $crilla
Famous In a Small Town - Miranda Lambert
Superstar - BarlowGirl
Everyone - Desperation Band
Stranded - Plumb
Taking Over Now - Desperation Band
5 Minutes of Fame - BarlowGirl
Miracle - John David Webster
This week, my Bible Study started an awesome new book. I am SUPER excited to really dig into it and learn more about listening to God. It's called, "He Speak To Me" By Priscila Shirer. The first video talked about having to position ourselves to listen to God. The idea that he is always talking to us and when we're not hearing him it's probably got something to do with us. It was really interesting and I can't wait to hear more.
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| Great so far! |
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| Banana Pecan |
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| Lemon Butterfly Cupcakes |
Banana Pecan Cupcakes
Ingredients:
1 5/8 c. all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
2 ripe bananas
8 tbsp butter, softened
1/2 c. sugar
1/2 tsp vanilla extract
2 eggs lightly beaten
4 tbsp sour cream
1/2 c. pecans, coarsely chopped
Topping:
8 tbsp butter, softened
1 c. confectioners' sugar
1/4 c. pecans, minced
Method:
Preheat the oven to 375 degrees. Put 24 paper baking cases in a muffin pan.
Sift together the flour, baking powder, and baking soda. Peel the bananas, put them in a separate bowl and mash with a fork.
Put the butter, sugar, and vanilla in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the mashed bananas and sour cream. Using a metal spoon, fold in the sifted flour mixture and chopped nuts. Then spoon the batter into the paper cases.
Bake the cupcakes for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.
To make the topping, put the butter in a bowl and beat until fluffy. Sift in the confectioners' sugar and mix well together. Spread the frosting on the top of each cupcake and sprinkled with minced pecans before serving.
Lemon Butterfly Cupcakes
Ingredients:
3/4 c. self rising white flour
1/2 tsp baking powder
8 tbsp soft margarine
1/2 c. sugar
2 eggs, lightly beaten
finely grated rind of 1/2 lemon
2 tbsp milk
Topping:
6 tbsp butter, softened
1 1/2 c. confectioners' sugar
1 tbsp lemon juice
Method:
Preheat the oven to 375 degrees. Put 12 paper baking cases in a muffin pan.
Sift the flour and baking powder into a large bowl. Add the margarine, sugar, egg, lemon rind, and milk. Using an electric hand whisk, beat together until smooth. Spoon the batter into the paper cases.
Bake the cupcakes for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack and let cool.
To make topping, put the butter in a bowl and beat until fluffy. Sift in the confectioners' sugar, add the lemon juice, and beat together until smooth and creamy.
When cupcakes are cold, use a serrated knife to cut a circle from the cop of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream topping into the center of each cupcake, then press the 2 semicircular halves into it at an angle to resemble butterfly wings. (If your frosting isn't thick enough to hold up the wings or it gets warm while you're working on this step, prop wings up with toothpicks and refrigerate till frosting hardens a little and toothpicks can be removed and the wings will stand alone)
