I've just received some sweet gift ideas for Mother's Day. And, there's no shipping charge if you order by May 6th.
Check this out and this out. You'll be glad you did.
Michael and I just went to a very sweet wedding this past Saturday night AND florals are in for spring! I've got some cute pairs of true religion jeans on sale too and if you've not seen Heather Gardner's Tiger Lily collection . . . well, visit here.
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the lylah marketplace
I'm thinking about babies this morning and one thing I noticed in San Sebastian, Spain was that most - I mean just about ALL women paraded along with these sorts of baby carriers. Of course, I'm just dreaming about this one...but, NOD has lots of other deals going on and free shipping is super cool. If you missed my journey through Basque Country - go here to begin! Was a fantastic trip and I can't wait to have the opportunity to return.
Labels:
Saving Babies
Mom's been busy lately. Since she's gotten crazy about cupcakes, she's been trying out some fun, new cupcake recipes like these . . . .
. . . . Peanut Butter cupcakes with chocolate frosting. I'm not a fan of peanut butter (other than pb&J's), but after looking at this picture of her recent delecacies, I thought these would be worth a try. I do have five (+1) grandkiddos, ya know!
Labels:
cupcakes
Labels:
Saving Babies
Labels:
Saving Babies
My mom made one of my nephews some fabulous looking chocolate cupcakes. I had to have her recipe - of which she found off cooks.com
OLD FASHIONED CHOCOLATE CUPCAKES
1 lg. egg
1/3 c. butter
1/2 c. sour milk
1/2 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/3 c. cocoa
1 1/2 c. flour
1 scant tsp. soda
Cream together egg, butter and sugar. Blend in sour milk. Sift together flour, soda and salt. Add dry mixture to sour milk and mix well. Dissolve cocoa in hot water. Add cocoa mix and vanilla to batter. Pour into lined muffin tins. Bake 350 degrees for 20 minutes.
Sour milk: 1 1/2 tsp. vinegar to milk.
Labels:
cupcakes
You can give your plants a thorough soaking before you go away for the weekend, but if they are sensitive to over watering, they may be wilting from "drown and drought" when you get back.These dripper spikes ensure consistent, thorough watering. Order this great contraption here.
Drip reservoir has precise control of watering 11 dial-in settings that release 1/2 oz to 75 oz a day
Living in the AZ desert, I fully understand how important it is to watch sun exposure, wear a hat and use a good sun screen.
Skin cancer is the most common kind of cancer and in spite of what you might think, we're all at risk for melanoma. About fifteen years ago I actually had a pre-melonoma removed. Scarey.
So, take a minute and do a skin check. Look for your A,B,C & D's of skin.
A: Asymmetry — when one side of the mole is not shaped like the other.
B: Border irregularity — a scalloped or poorly defined border rather than a round edge.
C: Color — a mole that has more than one color (for example, a combination of tan, brown, black, red, or blue).
D: Diameter — a mole that is larger around than a pencil eraser.
Get a skin check periodically and use a sun screen of 15 or higher every day. My recommendation is Dr. Hauschka's Sunscreen 20 SPF.
Labels:
face and hair
I wanted to share this unique cake with you - it's full of sweet peas and orchids. Lovely!
It's hard to believe that the beautiful lattice work is actually edible on this Lemon Cake.
This is so . . . . well, if you are a Lylah Blog reader, you know that I'm crazy about cupcakes and my grandkids! Why not make a cupcake tower like this for your wedding?
This has to be the loveliest three-tiered, fondant covered cake. Don't you love that monogram for the cake topper? Check it out here. 
Don't tell me this isn't super cool! It's a French Orange Pound Cake. 
Flaming baked Alaskans - great idea for wedding cakes.
Fauchon's monogrammed pink pastry boxes, or boites roses, are interpreted in tinted white chocolate; the cake itself is vanilla sponge with strawberry syrup and mousse. Almond macaroons in raspberry, chocolate, pistachio, and passion fruit are piled on and around the tiers.
Come on girls, if we're honest, we want to know what face and hair products someone else uses. I think women (generally) always try to find the perfect face product and the perfect hair product. And, of course for a good price. If that weren't true, then why do we spend and then waste so much money on trying something new?
I've done that and it's taken me this long to discover what really works for a good face.
And, since I'm into honesty, I've NOT tried Chaz Dean's line of hair care, but after researching why THIS is different, I'm going to give it a try. I like the idea of sweet almond mint on my hair. I also like the idea that his cleansers are made with natural ingredients, and that they contain no sodium laurel sulfate or other damaging detergents found in shampoos. I also like the idea of trying a new product for a minimal invest of $29 - for 30 days.
Labels:
face and hair
Labels:
For Moms
What a super cool idea! Spring fever's setting in and we've got the antidote: the Travelocity Hotel Gift Card, available in $25, $50, and $100 values--redeemable for over 30,000 hotels. What a great gift idea for mom!
Labels:
For Moms
you gotta check out the lylah marketplace - i've got tiger lily for you to HEART.
Labels:
the lylah marketplace
Peanut Butter Cupcakes
The Cupcake recipe comes from More from Magnolia:
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
2 sticks unsalted butter, softened
2 C sugar
4 large eggs, room temp.
1 C milk
1 tsp. vanilla
Preheat oven 350. Line two 12 cup muffin tins with papers. In a small bowl combine flours. In a large bowl on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with milk and vanilla. With each addition beat until ingredients are incorporated but do not over mix. Carefully spoon the batter into cupcake liners, 3/4 full. Bake 20-25 minutes. Cool for 15 minutes. Remove from tins and cool completely on a wire rack.
Peanut Butter Filling recipe comes from Martha Stewart Baking Handbook
6 tablespoons unsalted butter, room temp.
3/4 C confectioners’ sugar
3/4 C smooth peanut butter
3 tablespoons heavy cream
Combine all ingredients in a medium bowl. Mix on medium-high for 5 minutes or until light and fluffy.
The Buttercream recipe is a variation of the vanilla buttercream recipe from More from Magnolia:
2 stick unsalted butter, softened
6-8 C confectioners’ sugar
1/2 C milk
1/4 C rhubarb strawberry jam
Place butter, 4 cups of sugar, milk and jam in bowl and mix for 3-5 minutes. Gradually add more sugar until correct consistency.
Assemble
When cupcakes are cooled, cut a small portion out of the top (saving the lid) and add a tablespoon of peanut butter filling. Replace the cupcake lid and topp it off with rhubarb & strawberry frosting!
Labels:
cupcakes
Lemon Cupcakes~20 cupcakes / 350 degree oven
1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract, all naturalgrated rind from
1 lemon
1 teaspoon bitters
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter1/4 cup sugar
1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, lemon rind, and bitters. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.
Labels:
cupcakes
Labels:
cupcakes
