Sunday, July 10, 2011

Start Simply... Simply Start!

I haven't scrapbooked in weeks and weeks -- until today! Between packing, moving, and unpacking, there hasn't been much time for creating. However, I've been dying to get in my new art room and MAKE THINGS! Sometimes I walk into my room and just look at all the stuff, get a little overwhelmed, and walk right back out. (Lame, I know.) I think sometimes if you take a break, it's harder to get started again. Or, if you're just starting to scrapbook for the first time, it's hard to know where to begin.

Well, here is what I recommend: Just do it! Don't over think it; just pick out a few photos you love, and sit down and play! Let your photos guide you, and choose colors that make you happy. The layout above literally took me around 20 minutes (if that) to complete. Although it is extremely simple, it makes me happy! I also feel like a burden of sorts has been lifted from me -- I actually made something! Now the wheels are turning, and I'm ready to turn out a few more things.

I challenge you all to start simply, but SIMPLY START! Don't put it off until tomorrow, don't wait until you have tons of free time because that rarely happens... Just pull out a few of your favorite things, and make something! You'll be glad you did!

Wednesday, July 6, 2011

Peach Pound Cake: Southern Goodness!

Last week I stumbled upon this recipe, Georgia Peach Poundcake, on (Recipe below photos.) I made it over the July 4th weekend for friends and family, and I must say, it's fabulous! I would highly recommend this for a summer dessert. I think it's my favorite cake I've ever made. The sugary, crispy crust is what makes the cake so unique. It's a delicious after dinner treat -- and it's also great with your morning cup of coffee! Enjoy!

Georgia Peach Pound Cake

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.

Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

*Interesting tip: tossing the peaches with the flour keeps the peaches from sinking into the batter.