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Browsing Tag

bear

antiques, PLACES

Antique shopping on a Saturday

May 9, 2011

On Saturday I went driving around with my friend Clint to some of my regular antique stores in search for some antique light fixtures for his house. We found a few, especially at Yesteryear, but while we were looking around and Clint was trying to decide if he was going to buy them or not, another man who was also on the hunt for lights, snapped up like 15 or so of them, including a few we were eyeing out. He claimed he was getting them for his new house he has just built, his new house that’s going to look like a light circus on crack! He was so totally buying them to polish them up and sell them for like double the price in some fancy-ass store somewhere. Not that it’s any of my business, just felt sorry for Clint cause he lost out.

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baked goods, recipes, wolves

Hey Mr Bear, you better hand over that cupcake before I punch you the neck.

May 18, 2010

 

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Last night Shane and I made marshmallow icing for some chocolate cupcakes that I baked. I have never tried making it before and It takes quite a while to cook, yes cook, but the outcome is awesome – It’s like you’ve melted a vanilla cloud and it’s babies and smeared it on cake.

*this is a picture of thaya’s son, Luca. They live in Cape Town and he has the coolest mom on the block and he is the coolest kid on the block.

choclate cupcake recipe:

2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside. In a large bowl, sift the dry ingredients together.  Set aside. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.