Tuesday, September 24, 2013

Sterling Silver Angel Wing Necklace {GIVEAWAY}

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One of my best sellers in my shop, a hand stamped sterling silver angel wing with a beautiful memorial message.
This is a simple way of remembering the one you lost that was near and dear to your heart.
You can find this necklace here in my shop
Now is your chance to win it!
Simple entries via rafflecopter
open to USA citizens only at this time
open for 7 days, winner will be contacted and posted on my blog

Thursday, September 12, 2013

Raspberry Buckle Cake

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So with our multitude of berries, I went in search of berry desserts. Did I SCORE with this recipe found here, so sweet and yummy and just...perfect. What made it even better was knowing that the berries were hand picked organic! You have got to try this one out, it may have been one of the best desserts I have ever had. Warning: do not forget to buy some vanilla ice cream to go on the side!
6 tbsps. butter (unsalted), room temperature
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
1 tbsp. lemon juice
1 pint fresh raspberries
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt

1/4 cup cold butter (unsalted)
1/4 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp. cinnamon 

Grease an 8 inch square baking pan.
In a medium bowl combine the flour, baking powder, and the salt.
Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy.
Gradually add the sugar and continue to beat.
Add the egg, and vanilla and continue to beat until well blended.
Stir in the milk with a spoon or a spatula.
Stir the flour mixture into the butter mixture with the spoon. The batter will be very thick.
Toss the raspberries and the lemon juice in a small bowl to coat, and then stir gently into the batter, just to combine, being careful not to crush all the raspberries.
Transfer the batter to the pan and smooth the top with the spoon/spatula.

Whisk together the flour, brown sugar, and the cinnamon in a small bowl.
Cut in the butter with knives or a pastry blender until the largest pieces of butter are the size of small peas.
Sprinkle the topping over the cake batter.
Bake at 375° F for 30 - 35 minutes, until a wooden pick inserted into the center comes out clean.

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Wednesday, September 4, 2013

Berry Picking

I look forward to this time of year, every year. Its berry season here in Colorado and the raspberries and strawberries are rip for picking! We found a gem in a haystack in Colorado. A pick your own berry farm! We went last year and returned this year as well, had so much fun. I LOVE picking berries and not afraid to wade shoulder deep in some thorny patches filled with bees in search of that honey hole patch with juicy ripe Red berries. There is just something about it, I can't explain. Maybe because its all natural, no pesticides, organic. Or the fact the berries just taste better knowing they were picked from our fruits of labor? Every year we land here, every year we will return. We got tons of strawberries, raspberries, Golden Raspberries, Zucchini, Specialty Melons, Green Tomatoes