Ingredients:
1/2 cup butter, room temperature
1 1/2 cups cake flour
1/2 tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
2 large eggs
zest and juice of one medium (meyer) lemon
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup poppy seeds

Method:
1.  Preheat oven to 350°F. Line 12 cupcake tins with cupcake liners.
2.  Sift flour, baking powder, baking soda and salt into a small bowl.
3.  In bowl of an electric stand mixer on medium-high speed, beat butter and sugar until fluffy — about five minutes.
4.  On medium-low speed, beat in eggs one at a time, ensuring they are completely incorporated before continuing to the next one.
5.  On medium-low speed, mix in lemon zest and juice and vanilla.
6.  On medium speed, add flour and buttermilk to batter in two separate additions, beating completely between additions.
7.  With a spatula, fold in poppy seeds.
8.  Fill cupcake liners 2/3 full of the batter. Bake for 25-30 minutes, rotating half way through baking time.
9.  Remove from oven and cool completely before frosting

**I found that this recipe could have used a little more lemon juice, although it was still delicious with the amount called for. The next time I make this, I will probably some lemon juice or zest to the frosting.

Vanilla Cream Cheese Frosting

1/2 cup butter, room temperature
4 oz (1/2 cup) cream cheese, room temperature
1 tbsp vanilla extract
1  1/2 cups icing sugar

Method:
1. With an electric mixer fitted with a paddle, beat butter and cream cheese together until fluffy. Scrape down the sides as needed.
2.  Slowly add in vanilla.
3.  On low speed, slowly stir in icing sugar on half a cup at a time.
4.  Pipe onto cupcakes and serve immediately.

Happy Baking

Recipe from http://www.indiansimmer.com/2011/03/poppyseed-lemon-cupcakes-with-vanilla.html

Lemon Poppy Seed Cupcake and Vanilla Cream Cheese Frosting Recipe is a post from: Her Name Is An

Technical Writing Assignment is a post from: Her Name Is An

There comes a time when one says, “Man, I wish that was me jumping into that frigid body of water!” Well, my time has come and on January 14^th at Winterfest in Chesteremere I will be doing the Polar Bear Dip raising money for YELL (Youth Encouraging Lasting Leadership). YELL is a version of Town Council representing the youth population in Chestermere and Southeast Rockyview. YELL provides a voice for the youth group and helps them achieve their goals while encouraging personal development. I invite you all to come out and enjoy this festival hosted by the Town of Chestermere. There will be plenty of activities at the Rec Centre and Anniversary Park.

The day will kick off with a pancake breakfast and there will be fun activities in the Rec Centre like face painting, Wii Mario Kart, and a monster slide, races. The Polar Bear Dip will start at 12:30 and the day will end with the annual hockey game at 2:30. Click here for a detailed description.

If you would like to make a donation to YELL please email me at hernameisan@gmail.com.

Thank you in advance and I hope to see you before and after I emerge from the plunge!

Polar Bear Dip in Chestermere is a post from: Her Name Is An

1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved*
4 tablespoons (1/2 stick) unsalted butter, room temperature
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup*
Mascarpone Frosting (see below)
Unsweetened cocoa powder, for dusting

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

*Instead of using vanilla beans I used vanilla extract and Sherry instead of Marsala. If your cupcakes don’t rise like regular cupcakes you’re still okay to continue. I’ve made these cupcakes several times and all times they have been well received!

Mascarpone Frosting

Makes about 2 cups

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). This will take about 7 minutes. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Happy baking

Tiramisu Cupcake Recipe is a post from: Her Name Is An

1 cup unsalted butter, room temperature, plus more for pan
2 2/3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups crunchy peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
1 cup salted peanuts, roughly chopped

Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat the pan and parchment with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

Whisk together salt, baking powder, and flour. Add to butter and peanut butter mixture 1/3 at a time on low speed until just combined. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with spatula. Spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with chopped peanuts.

Bake until golden, about 40 minutes, rotating half way through. Transfer to a wire rack to cool; cut into squares.

This is one of my favorite recipes because it’s easy to make and you can play around with the recipe. I have experimented with the flour and baking time and found that 2 2/3 cups worked best as it resulted in a softer square that wasn’t super heavy. The original recipe calls for 3 cups of flour and a baking time of 45 minutes. I’ve also used crunchy peanut butter instead of smooth and loaded on various mixtures of jam. This recipe allows for the mad scientist to come out and play so have fun!

Peanut Butter and Jam Squares Recipe is a post from: Her Name Is An

Program used: Indesign 5.5

Chart of Competencies is a post from: Her Name Is An

COMM1610′s final assignment was to create a DVD sleeve for all the assignments of that class. That was pretty much all the instructions we got and so you have “absolute” freedom to design whatever your heart desires. The tiles on the sleeve represents each assignment I did with the black tile (being the 6th assignment) incorporating everything. Again I tried to embrace white space and played with CMYK and RGB.

Program used: InDesign 5.5

I created 2 sleeves…. and personally like the “clones” (below) better but chose the design above as it follows the rules we learned in class better. I wonder how I’ll feel about this decision years from now… Although the two designs are completely different visually and even the feeling you get from them is completely different, the “clones” design came from the blocks above. The meaning in the “clones” is that school is the institution that gives you the “tools” you need to function in society. We are all produced the same and conditioned the same in every outlet available. The assignments and conditioning shapes the girl in the green (me) however, I’m not a clone. If you you look closely, the hair on the right shoulder is slightly longer than the left; to me that symbolizes imperfection as nothing is perfect… ever… as well as someone who is different. I also really like this design because it’s kind of dark and creepy

Programs used: Illustrator and InDesign 5.5

P.s. I really do like school

DVD Sleeves is a post from: Her Name Is An