Five Things
I have only been in Washington, DC for 24 hours, but I am enjoying everything the city has to offer. From the national monuments, shopping (most notably at Paper Source, Vineyard Vines and Zara), to the national zoo and the handful of cherry blossom trees still in bloom. Here is a glimpse of what I am seen thus far.
Peanut Butter Cookies
Classic Peanut Butter Cookies
Ingredients
1 1/4 cups All-purpose flour
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Salted butter; softened
1/4 cup Shortening
1/2 cup + 2 Tablespoons Jif creamy peanut butter
1/2 cup Light brown sugar;packed
1/2 cup sugar + more for sprinkling on the cookies
1 egg
2 teaspoons vanilla
Directions
Mix all ingredients together. Form into 1\” balls press with a fork to create a checkered pattern and sprinkle on sugar. Bake at 325 degrees for 6-8 minutes, or until edges are golden.
How to: Make Fresh Flowers Last
As you may know fresh flowers are a necessity in my house. Years ago my mum came up with a brilliant way of prolonging the life of fresh flowers; not only is it affordable, but simple. The secret: add equal parts of water and 7UP into your vase… that\’s it! I have had roses last beyond two weeks, tulips never fall over and last longer than normal.
Easter Bunny Cupcakes
My mum was always the parent to bring the cutest cupcakes to my elementary school parties. Unfortunately she does not have pictures of most things she made for me. From time to time she does remember some of those nostalgic confections she came up with; such as these Easter bunny cupcakes. They are beyond adorable and simple to make with basic piping knowledge.
1. Bake and frost your cupcakes with your favorite buttercream.
2. Pipe on two circles in the middle of the cupcake with a #10 tip.
3. Also uing a #10 tip pipe on two long curved bunny ears.
4. Pipe on an upside down pink triangle for the nose with a #5 tip.
5. Give your bunny some pink in it\’s ear using the #5 tip.
6. Lastly with a #2 tip and black frosting give your bunny a cute face.
Fashion meets Food 