Peanut Butter Frosting

I have made these delicious cupcakes before (they have a surprise inside;a full peanut butter cup on the bottom of a doctored white cupcake), But I have never made peanut butter frosting. And now I have! and now I will forever more. It's SCRUMPTIOUS!! Not too over the top, just a light buttercream with a hint of the PB.

And I put a mini cup on top so people would know what the flavour is ahead of time.

Peanut Butter Frosting
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups of icing sugar (you can vary the amount to get the consistency that you like)
1 tsp. vanilla
1-2 Tablespoons milk or cream

Cream butter and peanut butter. Slowly add icing sugar, then milk, alternating until its the right consistency. Don't forget to add the vanilla in there.

Yum! I'd better get these out of the house quick!
Check the blog to find the cupcake recipe if you want to try those also.

Graduation Card

Just getting back in the swing of things after a great road trip to Lexington, Nashville and Memphis.
Before I left I was able to make (and give away) this cute grad card featuring a Sassy Cheryl image. She has a cap on so I decided to put it in this week's Challenge # 174 "Hat's On"

Looks like my Copic shading with the C's could use a bit of work but I think she's pretty adorable. Almost as cute as the gorgeous girl who received the card. Here's my beautiful "god"daughter after earning her Master's in Environmental Studies from Queen's University. I made this card especially for her to celebrate her achievement. Congratulations and well done, Riley!

13 in 13 June Update

So another month has come and gone. That was fast. So let's see how I did....

In the Random Acts of Kindness department, I did well. I picked up 4 boxes of freshly picked strawberries and gave away 3. I also gave the roofer next door a piece of pie and a couple cold drinks to enjoy on his break while he was busy working away at his job. Note from the sidebar, that I am finally on another book. I usually read a bit more in the summer so I hope to keep up on this goal.

I used the Cricut and wrapped up Obedience with Lindor. I sent more cards and am just working in the threads to COMPLETE my afghan.

I attended a blood donor appt and passed "inspection", then was unable to complete the task as I had had a recent immunization. I will re-book.

I'm falling a little behind on my weekly card challenges but hope to find some time to work ahead this summer between travel plans.

SO at the halfway point, I think I'm in good shape to complete the race.
Enjoy your long weekend and HAPPY CANADA DAY!!! What a great country we live in.

Strawberry Crisp with Almond Cookie Topping

Yippee!!! Another delicious fruit is in season in this neck of the woods. Nothing compares to a fresh, locally grown strawberry. Apparently we are in for a good season so you'll have plenty of time to make this delicious and simple recipe.
I love the taste of cooked strawberries, this recipe isn't too sweet and doesn't overpower the fruit flavour.
Going into the oven....

I only put almonds on one half as one of my guests is not partial to nuts.

Here's the recipe with a couple of my suggestions:

Strawberry Crisp with Almond Cookie Topping
1 1/2 quarts of strawberries, hulled and cut in half
Stir together, then mix with fruit
1/4 cup white sugar
2 Tbsp. corn starch

Beat together:
1 egg
1/2 tsp almond flavouring (original recipe calls for vanilla so you can substitute)
1/3 cup butter, room temperture

Using a fork, stir together:
1 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
Mix into butter mixture. Drop by heaping spoonfuls over berries. Spread slightly.
Scatter 1/2 cup almonds over top.
Bake uncovered at 375F for about 35 minutes.

And a SPECIAL welcome to my young follower, PAISLEY, who is going to spend the summer trying recipes from my blog. I hope you put this one on your list.

Raspberry Breeze Pie

If you need a quick and easy item to take to all the potlucks we seem to have these days. Try this pie. The Roofer liked it. (more on that later)
You can start with a pre-made pie crust and canned fruit filling and the pie is practically done.

Raspberry Breeze Pie
1 package cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
I cup whipping cream (whipped)
1 graham cracker crust
1 raspberry, cherry or strawberry pie filling
1/4 tsp almond extract
sliced almonds (I didn't put these on, but you could)

In a mixing bowl beat the cream cheese, sugar and vanilla until smooth. Fold in the whipped topping. (I used real whipped cream). Spoon onto crust. Combine pie filling and almond extract. Spread over cream cheese layer. Garnish with almonds. No BAKE! NO FUSS!

Spring Flowering Shrubs

With all the rain we've had at decent intervals, the garden is blooming beautifully and the cooler temperatures have let the blooms stick around a bit longer. Here's a few things that are showing well in MY yard this year.

Weigela

 

Mock Orange

(smells like a Florida citrus grove)

 

Peony







Delightful Inspiration - June Challenge

The free stamp of the month for June at Delightful Inspiration (From the Heart Stamps) was this charming set.

Here's the card that I made up with one of the images.

Pretty cute and it coloured up really quickly. I wasn't sure what sentiment to use so I'll add something later.  If you play along every month, you get the next month's stamp free. I'm barely keeping up with my challenges but this keeps me FOCUSED! and I'm actually getting stuff done.