Recipes

I found the recipe for rose syrup a couple of weeks ago and thought it was interesting, but had no use for it yet. THen I woke up to after the storm friday morning and found that a lot of petals had been blown off our bush, and then I remembered my recipe, so i gathered some. I still have no idea what I'm going to do with it, but there is a container of rose syrup in my fridge now.

Rose Syrup:
1cup water
3 cups sugar
1 cup rose petals

Boil in a saucepan for 10 minutes then strain into glass jar, discard petals or eat as candy.

The cards I made for my little sisters
Our finished cupcakes ready for our little sisters:

vanilla bean cupcakes:
Ingredients:

2cupsflour

1cupsugar

3/4cupmilk

1/2cupbutter,at room temperature

1egg,at room temperature

1v anilla bean,cutlength-wise

2teaspoons baking powder

1teaspoon salt

Directions:
In a small saucepan, heat the milk and vanilla bean together until the milk just boils. Remove from heat and let cool for about 1 hour. Then remove the vanilla bean. Scrape out the seeds from the vanilla bean and add them to the milk. Discard the remaining bean pod. Meanwhile, preheat the oven to 350. In a medium bowl, whisk together the salt, flour and baking powder. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and beat well. Alternately add the flour and milk mixture until well combined. Divide batter into about 20 lined or greased cupcake wells. Bake 15-20 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack and then ice.

Alright, I still have to show you the key lime pops and the midnight sncak my brother and I made last night, but I'm still trying to take a picture that does that justice.

Until then!