{shades of pink}

A new Digi-Scrap page

I haven't done digital scrapping in quite a while, but I managed to sneak a little time to put this one together. We were the Spartan Cheerleaders from SNL for Hallowee last year and these are our pics. We went to a fairly boring party, boring until we hijacked the Ipod and started dancing til we couldn't! No one else joined us, but we had a fun time anyway. Probably won't go back to that party next year!

Italian Cream Cupcakes

This is a picture of some Italian Cream Cupcakes that I made. I have to admit...I kick Betty Crocker's a**! These did take significantly longer to make than cupcakes out of a box though, but definitely worth the extra effort. They were pretty big though...I had a hard time eating a whole one at one sitting, but Cody had no problems at all. The hardest part for him was having the self control to only eat one at a time. The recipe can be found here: http://www.recipezaar.com/281743

Butterfly Birthday

Just a simple birthday card for my niece, Erin, who turned 7 last month. Her favorite color is pink, so I did as much pink as I could handle. The colors are Pink Passion, silver and patterned vellum. The "Happy Birthday" was stamped with black craft ink and heat embossed with clear EP. The card was finished with some silver eyelets and gingham ribbon. Finally, the butterfly was raised with dimensionals. Thanks for looking.

Crunchy Eggs Benedict with Spicy Hollandaise Sauce

This was a combination meal I made from watching one of Rachel Ray's Tasty Travel shows. The show focused on Breakfast and Brunch and I saw two things that really piqued my interest. First, one restaurant made crunch poached eggs - basic poached eggs that were then battered and fried! Second, a different restaurant made a spicy blender hollandaise sauce for a southwestern breakfast. I LOVE Eggs Benedict, so I thought combining the two ideas into one of my favorite breakfast dishes would be excellent. Not to brag, but I didn't disappoint myself.

I will admit that I was pretty nervous battering the poached eggs. They were so very delicate. After I poached them, I chilled them to give them a little more solidity, but they were still very delicate. I coated them with flour, egg wash and then a crushed corn flake coating. Frying took only about a minute on each side, just to get it crispy and golden. The Hollandaise sauce got its zip from the addition of cayenne pepper.

The rest was pretty standard...toasted English muffin and Canadian bacon. This would make a nice sized breakfast, but since I made it for dinner, it wasn't quite substantial enough. I think next time I will maybe try crab cakes instead of the Canadian bacon just for something even a little more different!

Bon appetit!