She’s back!

Remember this from last year? Our robin is back! Wonder how many gorgeous furry peeps we will have this year. She is almost a month earlier this year, to the day. That goes to show you how much warmer it has been this spring. Thank you global warming. I love you.

 

Isn’t it lovely? I’d sleep there.

 

 

Our humble garden is not cooperating.

 

 

This will certainly not feed our family of four.

 

 

 

So annoying. Think I might have to replant. It’s been 10 days. I went out to water yesterday and some of the seeds were just lying in the open, not covered, NAKED for the world to see and birds to eat. Geez. How does that happen after I painstakingly planted them so nicely?

Tried a new recipe I got from a friend over the weekend.

Key Lime Cupcakes

All I can say is……YUM! You need to try these. Easy to make and super tasty. They do not have the tart super-limey flavor that the pie can have (not real fond of that) but enough lime that they are refreshing and summery. Mike loved them too. I made him take the majority of them to work because we certainly didn’t need two dozen of these thigh-busters sitting and taunting me from the counter.

Recipe for Key Lime Cupcakes or Cake

1 3-oz pkg lime Jell-O

1 1/3 C sugar

2 cups flour   

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

5 large eggs

1 1/2 cups of oil

3/4 C orange juice

1 Tbsp lemon juice

1/2 tsp vanilla

3/4 C Key Lime juice (I used fresh Key limes)

1/2 C powdered sugar

***************************************************

Preheat oven to 350

Grease and flour 3 9-in round pans or make about 24-30 cupcakes.

In a large bowl mix Jell-O, sugar, flour, salt, baking powder, and soda. Mix well.

Stir in the eggs, oil, juices (1/2 cup of lime juice reserving ¼ cup for last step), and vanilla.  Mix well.

Divide into plans or muffin cups.  Bake for 25 minutes for cupcakes or 35 for layers.

While still hot pour a mix of the lime juice and powdered sugar over tops.  (stir together equal parts until you have a thin glaze-like mixture)

Cool completely

Frosting:

1 stick of butter

8 oz of cream cheese

1 lb of powdered sugar

 

* I did not do the step calling for you to make that glaze. To be honest the original recipe did not call for me to reserve some of the lime juice.  I had squeezed until my brain puckered and was not about to squeeze any more limes to get more juice. Plus, I would have had to run to the store because I was out of limes. The cupcakes were fine without this glaze, but I am sure they taste great with it too.

Enjoy! You can thank me later…….

LB