Christmas and Cupcakes

Dare I say it?  Christmas.  There, I said it.  Is it just me, or does it seem like Christmas decor comes out immediately following Halloween?  I mean the very next day!  I do love Christmas and everything about it, so I don't get tired of looking at all the glittery, sparkly, colorful things for the season.

Here are just a few of the things that I enjoyed on my shopping trip the other day.

White and baby blue.....ahhh maybe when the kids are older.

I liked the natural colors of this decorated tree.  I wouldn't have thought to put turquoise and brown together on a Christmas tree but I really like it. This would be perfect for a country style home or cabin wouldn't it?

I spotted a number of large, glass jars being used this season.  Some contained Christmas ball ornaments, your traditional candle display and another that I really liked, had glittered pine cones in it.  Wouldn't it be fun to collect pine cones and glue and glitter them?  I think this will be a project that will involve the kids in the near future.

The above photos were taken at Restoration Hardware...one of my favorite & inspiring home decor stores I like to visit.

Boy, I see a cupcake bakery and I just can't pass it up without trying out the goods.  At Teacake Bake Shop, my friend, Devi and I shared an almond, vanilla cupcake with whipped cream frosting, which I love because it's not overly sweet.

My favorite, however was the pumpkin whoopie cookie with butter cream frosting sandwiched in the middle.  I'm going to have to try this at home during the holidays and maybe freeze them.

And a mini {cupcake} for the mini {me}.

All the above goes well with a ice cold glass {or carton} of milk.

Happy Saturday!

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Good Food, Good Wine & Good Friends ~ Rigatoni & Tri tip

Last night we had some good friends over for dinner. I decided to make some rigatoni because it can be prepared in advance and just put in the oven to bake when guests arrive, leaving more time to visit with your guests. So simple to prepare. Salt the water.....

Bring to a boil..... Add 1/2 pound rigatoni (I normally use 100% Whole Wheat but I couldn't find it at the grocery store this time around) boil according to package..... Brown one pound of Natural Beef and drain fat (I usually add an onion to this as well, but not this time)...... Add pasta sauce to heat through...... Okay, I didn't make the sauce..... Begin your layers - meat sauce....... Rigatoni..... Low-fat Mozzarella cheese...... Meat sauce and repeat all over, top with some Parmesan cheese...... When you're ready to eat, place in a 350 degree oven for 45 minutes.....Finished

YUM! Went very well with barbecued Tri tip, SO GOOD..... And Seghesio Cabernet ~ Thanks Brian & Teri!....... And dessert from Sift Cupcakery ~ Thanks again Brian & Teri!.... Red Velvet and Snickerdoodle = HEAVENLY (the four kids shared the chocolate ones and were gone in about a 1/2 second)..... My favorite.... Leftover Snickerdoodle (mmmm, breakfast)... A gift from our gracious guests..... We'll be having left overs tonight. What are you having?? Happy Sunday!

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It Can't Get Much Better Than Red Velvet~

You can't go wrong with this Red Velvet Cupcake recipe! One word....YUM!! Red velvet is my favorite flavor of cupcake, especially when it's loaded with cream cheese frosting. Talk about heavenly! Just try not to think about the two sticks of butter, one pound of cream cheese and the sugar in the frosting mix. I just pretend it's not there. These cupcakes are so moist and delicious....must be the sour cream in the mix. *New feature...'Subscribe by Email' just sign up to receive my individual blog posts sent to your email address. After signing up you will be emailed a link from Feedburner to click on to confirm your 'subscription.' Mini Red Velvet Cupcakes Ingredients 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 (1 ounce) bottle Red Food Color 2 teaspoons Pure Vanilla Extract Vanilla Cream Cheese Frosting: 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 2 tablespoons sour cream 2 teaspoons McCormick® Pure Vanilla Extract 1 (16 ounce) box confectioners' sugar Directions 1.Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. 2.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined mini muffin cups, filling each cup 2/3 full. 3.Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Garnish with chopped pecans and a fresh raspberry or strawberry. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Nutritional Information YOU DON'T WANT TO KNOW......Trust me!

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