Friday, August 19, 2011
I just wanted to share some of the great things that have been happening to me this month. One of my lines was picked up by The Little Beach Gallery in Hyannis, Mass. I also designed a completely new line made out of a recycled chandelier and vintage jewelry for Shift in Hyannis. Both these stores are so awesome and different. It was so much fun to work with both Jen and Amanda.
I also did an interview for an on-line news paper called Patch.com which was so very flattering and fun to do. And last but not least, I am going to be participating in the Hyannis Artist shanties next month from September 10th to the 16th. These are little shanties made into artist shops right on the harbor where the boats come in from the islands.
I have had a very blessed month and am so grateful to all those who have helped me. I am hoping this is a start of something even more to come.http://barnstable-hyannis.patch.com/articles/made-in-barnstable-d-r-designs
Saturday, August 13, 2011
I made this sour cream inspired cake for a play date the other day and it was a hit with the moms and the kids alike. It has protein and fresh fruit so how bad can it be,lol. No really it is awesome and needs no frosting, a great dessert for any time of the year.
I am sure that if you are so inclined you could use any fruit and maybe any flavor yogurt you want to change it up. It is super moist and everyone will ask for the recipe.
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup spreadable butter
1 1/2 cups sugar
1 teaspoon lemon juice
2 cups blueberries
1/2 cup Greek lemon yogurt (with zest- best is by Chobani)
1 Cup cold water
Preheat oven to 350
Grease and flour a 9 x 13" pan. Stir together flour, baking soda, and salt. In a mixer bowl beat butter about 30 seconds then add the sugar and beat well. Now add the lemon juice and beat well. Add eggs one at a time beating 1 minute for each. Stir in the Chobani yogurt and beat for 30 seconds. Now add the dry ingredients alternately with the water mixing well in between. Turn into pan and bake for 30-35 minutes, until knife comes out clean. Cool and cut into squares. Serve with ice cold ice tea for a terrific summer treat or with hot tea in the fall and winter. You can not go wrong with it anytime of the day. We even had it for breakfast one lazy morning.