Tuesday, February 4, 2014
I've put this off for way too long. Over the past few weeks I've been thinking about a lot of things. And in thinking about these things, I've come to a decision, FINALLY.
For now, I've decided to stop posting here. I just have WAY too many pokers in the fire. The lines between what I enjoy doing and what I really want to do have become blurred. I do enjoy writing, but not as much as I enjoy filming and editing. I'm the kind of person that really needs focus to do things, and do them fully. Right now, I have no focus. I have my blog, my YouTube channel, photographing, writing, video editing, writing DIY tutorials, and so on, and so on. I basically sit here some days wondering how I'm going to juggle all of it. Honestly, I feel like I'm trying too hard to come up with content for my blog. It's become a major chore because I feel like I HAVE to post here. Like I'm doing it in hopes that it will blow up. In my mind, that's not the right reason to be blogging. I should be doing it because I want to, and because I enjoy it. I'm not, right now.
Of course, in making this decision, I start thinking about you guys. I really enjoy interacting with you. As a whole, I've made some really great pals through my blog. I'm afraid I'll loose you, and I don't want that. But at the same time, I have to do what is best for me. So to remedy this problem, I'll direct you to come see me at my YOUTUBE channel, and I started an INSTAGRAM, so you don't have to miss out on photos of my latest crafts. I think this is a good trade off. I hope you will too. My blog will continue to be here for you to browse, I just won't be actively posting here.
Monday, January 27, 2014
Saturday, January 25, 2014
Tuesday, January 21, 2014
I needed a clever way to use up some Strawberry Preserves that were hanging out in my fridge, and my brain told me to use the preserves to make muffins. I did a quick Google search and found this recipe. I altered it a bit, but these muffins came out delish!
Muffin Mix: 1 3/4 cups flour, 1/4 cup sugar, 3/4 teaspoon salt, 2 teaspoons baking powder, 2 eggs, 1/4 cup butter, 3/4 cup Strawberry Preserves, 3/4 cup milk
Frosting: 1/3 cup Strawberry Preserves, 1 tablespoon butter, 2 cups powdered sugar
In the first bowl: combine 1 3/4 cups flour, 1/4 cup sugar, 3/4 teaspoon salt, and 2 teaspoons baking powder.
In the second bowl: beat 2 eggs. Then add 1/4 cup softened butter, 3/4 cup Strawberry Preserves, and 3/4 up milk. Whisk together well.
Add the ingredients from bowl one to bowl two. Whisk everything together well.
Fill the muffin cups 2/3 full of muffin mix. Bake at 400 degrees for 20 minutes.
While the muffins are baking, make the frosting. Mix together 1/3 cup Strawberry Preserves, 1 tablespoon butter, and 2 cups powdered sugar.
Once the muffins have cooled off, frost them. Then eat them. YUM.