Where do you have your morning coffee?

All pics are from via La Belle Vie

How to easily make your own music!

I just created my own music using
Nudge and I wanted to share it with
you. Check it out!



Make your own music here

Beautiful Color Paper Sculptures

Carlon Meira is an artist whose soft sculpting skills have been appreciated the world over. Paper sculpting is a fragile art that exhibits joys and splendor of festivities of Brazil. His designs are inspired by Brazilian soccer players and carnival festivals. The sculptures are so rich in volume and flawless that at first glimpse they appear to be three dimensional. The characters are inspired from real life but look three dimensional owing to the precision that Carlos puts into every crease and fold of paper.

More pics over at Source

Source: Home-designing

wedding ideas from local nyc designers

More Pics at the Source: Design sponge

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
Source: Martha Stewart Cupcakes, also found on marthastewart.com

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2.With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
Frosting Note: I made half the recipe for cupcakes and this full recipe of frosting and had some left over. For a full batch of cupcakes, I would at least multiply this recipe by 1.5, if not double to be on the safe side. If it’s too much, that’s okay, who doesn’t love leftover frosting?

Cinnamon Frosting
Adapted from Cook’s Illustrated April 2007


20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
2 tablespoons cinnamon (or to taste)

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Dinner and Dessert

POTD

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