DianeLouise"sBlogg

Hi and Good Morning time to come in and its only 10 am.

A Pot of My Flowers

 Were expecting 90s today, I'm not complaining about that I waited all winter just to be able to sweat and turn on the air. I crawled out on the rock, and grass which is probably 3 inches high, our guy cuts it high he must have a reason because it looks amazingly plush, could it be that or the fact we have it treated or maybe because I throw grass seed out there 3 to 4 time a year Kentucky Blue I love it.

I also  trimmed some  bushes  they were kind of blocking the buds onthe lower part of the rose arbor. another bush blocking  the meter on the side of the house.

 I'm covered with dirt as I write and I finally broke down and turned on the air. OH it feels so good! Now to take time to take a shower, more trimming tomorrow. I'm to old to be killing my self I will be gone soon enough no sense in speeding it to the Max.. Some one just might miss me LOL :)  Sally and Abby they are my surgakley attached buddies. LOL they will miss me for sure and Bill who will nag him LOL just kidding.

Not much more to write about since I just wrote late yesterday.  I will be cleaning a bit today you know the usual. Laundry, vacuming.

 Putting things away where they belong. 

OH

 Got my shorts on from last summer.

 They fit no problem there still just as fat as last year.
 LOL

Here are a couple of more Peoney bushes that are just starting to open up.

 so exciting to see that.

This one took 3 years to finally open up.

Beautiful!!

A few more days  this one will be loaded with blooms.

Todays Recipe Share Idea

 Comes from my cousin she had them for her Dads birthday and since I never heard of them I looked up this recipe and they sound fantastic to me.

Butter Pecan Cupcakes With Brown Sugar Frosting

 

Ingredients:

•2 cups cake flour, stirred before measuring

•2 teaspoons baking powder

•1/2 teaspoon salt

•6 tablespoons butter

•1 cup light brown sugar, packed, muscovado if possible

•1 large egg

•2 teaspoons vanilla extract

•3/4 cup (6 ounces) milk

•1/2 cup finely chopped pecans

•***Brown Sugar Frosting***

•1/2 cup (4 ounces) butter

•1/4 cup half-and-half or milk

•1 cup light brown sugar, packed, muscovado if possible

•2 cups confectioners' sugar

Preparation:

Heat oven to 350°. Line 18 to 21 muffin cups with paper liners.

In a medium bowl, combine the cake flour, baking powder, and salt; set aside.

In a mixing bowl, beat 6 tablespoons butter and 1 cup brown sugar until light. Beat in the egg and 2 teaspoons vanilla extract until well blended. Add about half of the flour mixture and about half of the milk, slowly beating until blended. Blend in the remaining flour mixture and milk, then fold in pecans.

Fill paper liners 1/2 to 2/3 full. Bake for 24 to 28 minutes, until the cupcakes bounce back when lightly touched with a finger. Cool in pan on a rack; remove from the pan, then frost with brown sugar frosting or dust with sifted confectioners' sugar.

Frosting:

In a saucepan over medium-low heat, slowly bring 1/2 cup butter, 1/4 cup half-and-half or milk, and 1 cup light brown sugar to a boil, stirring frequently. When the mixture begins to boil, remove from heat and set aside to cool to lukewarm. Sift 2 cups of confectioners' sugar into the lukewarm brown sugar mixture and beat until smooth and creamy. Add a little more confectioners' sugar if needed, or beat in a little hot water if the frosting becomes too stiff. Frost the cooled cupcakes.

 Time to close