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Hi

Happy 4th of July Weekend

I know if your a regular follower you want to know where I have been its been.
It was  a crazy week the family has been here every day and Im not complaining we love it  we have a lot of fun together just hanging out. also  having meals together.
A couple of days this week we went to help out Cindy to do a landscaping project planting flowers and hydrangea bushes it was a big project and Its going to be so nice once everything grows up it looks good already.

We watched our Great Grand daughter one day at the beginning of the week that's always fun she is some thing else  so smart, as soon as she walks in she heads right to the pantry looking for the popcorn its so funny and then she wants a movie on after that she takes over my computer I let her because that's what your supposed to do spoil them Right!!

We are having a few Birthdays this month as a matter of fact I can name 14 family members who share this month with me amazing isn't it.

I am going to cut this post short I want to go out side and sit and enjoy the summer before it ends. and its now to hot to sit out 88 isn't to hot is it. :) I probably wont be out there long.

Bugs :)

Here is a special

Birthday Cup Cake Recipe

Coconut  Cup Cakes

For the cupcakes you'll need:

 24 Cupcakes or 1 x 10" round cake.

1 ½ sticks butter (6 ounces)

2 ½ cups sugar

1 ½ teaspoons salt

3 cups plus 2 tablespoons unbleached all-purpose flour

6 tablespoons cornstarch

1 ½ teaspoons baking powder

¾ teaspoon cream of tartar

1 ¼ cups coconut milk

¾ teaspoon vanilla extract

¼ teaspoon coconut extract

¾ cup unsweetened shredded coconut

6-8 large egg whites (3/4 cup)

NOTE: All amounts for this Coconut Cake recipe are given in U.S. standard measures. Click here for international equivalents (page will open in a new browser window) .

Preheat oven to 350° F. Line two 12 hole cupcake pans with cupcake liners and spray around the top of the pans with non-stick cooking spray, or for easier baking see the baking tips above.

1. using an electric mixer beat butter and 2 cups of the sugar at high speed until lighter in color and fluffy.

2. sift the flour, corn starch, baking powder and salt together on to a piece of parchment or wax paper.

3. mix the coconut milk, coconut extract and vanilla together.

4. in a separate bowl, beat the egg whites until foamy.

5. add the cream of tartar and beat until soft peaks form.

6. slowly add the remaining ½ cup of sugar and beat until stiff peaks form.

7. using a rubber spatula, gently fold a little of the egg whites into the batter, then the remaining whites, just until combined.

8. very gently fold in the shredded coconut until just combined.

Cooks note:Do not over mix or the batter will deflate and you''ll lose all that air you worked so hard to incorporate!.

9. fill the cupcake liners about 2/3 full and bake for 22-27 minutes, until a cake tester inserted in the center of the cake comes out clean.

10. cool the cupcakes completely before frosting.

For the Frosting

you'll need:

¾ pound powdered sugar

1 pound cream cheese

2 tablespoons fresh lime juice

zest of 3 limes

1 teaspoon Vanilla

3 sticks butter

1. mix the butter and cream cheese on high speed until lighter in color and fluffy

2. add the remaining ingredients and mix on low-medium speed until well incorporated.