Sweater - LOFT
Cords - London from Victoria's Secret
Monday, March 5, 2012
Ready River Duck Derby
The Ready River Duck Derby is May 5, 2012.
The goal is to race 10,000 ducks over the falls benefiting local charities including Greenville Area Interfaith Hospitality Network (GAIHN), Mauldin Miracle League (MML), and EarlyAct FirstKnight.
They will also support Rotary International Charities including Polio Plus and World Hunger.
They intend this race to be the biggest and best yet.
Location: Falls Park on the Reedy, Greenville
Friday, March 2, 2012
Maxi Mania
I love love LOVE the idea of the maxi dress for spring and summer. It's a simple, casual chic way to run to the grocery store, or go to an upscale restaurant for dinner. You can dress it up, or dress it down and still look effortlessly elegant. Here are a few of my favorites.
Just Cavalli
Express
LAMB
Forever 21
4 Cheese Pasta with Peas and Ham
12 oz penne pasta
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tbsp butter
1 c grated sharp cheddar cheese
1 c grated mozzarella cheese
1 c grated fontina cheese
1 c cubed ham
1/2 c grated parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 9 minutes. Add the peas in the last 2 minutes of cooking. Drain and return to pot. Add butter and stir to coat.
Whisk the eggs, egg white, milk, and 1/2 tsp salt in a bowl.
Add the cheddar, mozzarella, fontina and egg mixture to the pot.
Add the ham.
Place the pot over medium-low heat and cook, stirring constantly, until thickened (about 8-10 min). If needed, add more milk.
Remove from heat and stir in Parmesan.
Thursday, March 1, 2012
March 1st: National Peanut Butter Day!
Who knew there was a National Peanut Butter Day?
Yummm...
Ina Garten's Chocolate Cupcakes with Peanut Butter Frosting
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth
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