I upgraded to all stainless appliances and I think they make the place look a lot nicer. I just couldn't get behind the black or white appliances. I've done a quick little mock up to try and illustrate what ideas I have in mind for redoing the kitchen. I would like to subway tile the entire main wall from floor to ceiling, including the backsplash. I've done this once before, so I have some idea of what I'm getting into (knock on wood). I know people have mixed feelings about painting wood, but I've made up my mind - they have to go. I just am a little stumped on the color. I like the idea of having a very clean, white, classic, yet modern kitchen. But then I think hrm, maybe a minty green or light turquoise would be neat. I guess we'll just have to wait and see...
I haven't even closed on my new home yet, but I'm already hunting for items to put inside of it. I should get the keys to the place in 10 days or so, but the anticipation is killing me :)
Some good finds:
One day I was craving strawberry cupcakes. I googled recipes and stumbled upon these strawberry champagne cupcakes, and let me tell you...you will not be sorry if you make these. Someone even told me it was the best cupcake they had ever had. I pretty much followed the recipe but added a litttttle bit more champagne and made my frosting red instead. So quit drooling and get to baking!
You will need:
* 1 box Betty Crocker® SuperMoist® strawberry cake mix
* 1 1/4 cups champagne (cheap is fine)
* 1/3 cup vegetable oil
* 3 egg whites
* 1/2 cup butter or margarine, softened
* 4 cups powdered sugar
* 1/4 cup champagne
* 1 teaspoon vanilla
* 4 to 5 drops red food coloring (I added about 10)
Pink decorator sugar crystals
Edible pink pearls
* Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
* In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
* Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
* In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.
Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
This recipe was shared from our sister site: www.BubblyandSweet.com If you love Champagne and desserts, you will love this passion loving site full of Champagne Cocktails and Champagne desserts!
I've been to many great estate sales here in Austin, but the one I went to today was really, really amazing. The lady who had lived in the home was an avid collector of 18th and 19th century goods. Many of them were in such good condition they looked brand new. One thing she collected that you don't come by that often were crocks - I'd say over 15 of them. I snatched up an amazing 3 gallon one from Lowell Stoneware Company, along with a striped crock, two old marmalade jars, letterpress letters, a small dish (perhaps a salt dish?) from Denmark, and 6 small colorful brandy glasses. Some of these items will go in my new home, but others will go into the store I run with my friend and coworker.
Anyway, onto the pretty pictures...