Hippity Hoppity

Hippity Hoppity Easter will soon be here!  We are getting our bunnies and chickies out and ready to for the celebration of all that is new....Spring!  

Hippity Hoppity Pattern

Today we are building our new chicken coop for our three hens so that our new baby chickies can be moved to the trainer run.  What a beautiful spring day to be out in the sun with out hens.  I love this time of year with the bursting on color and the freshness of the air.  We especially feel the change up here on the mountain as all of our snow has melted and green is peeking out all around.

It is also our son Addison's fourteenth birthday today and so it is a day full of celebration!  After the coop is at a good stopping point we are headed up to Salt Lake City to stay at a hotel, celebrate, and attend  General Conference.  It will be a wonderful weekend for us and I hope it is for you too.

I am adding the link to my Etsy Shop where the Hippity Hoppity pattern is listed for FREE through Easter!  I hope you enjoy this gift and have a fun time stitching  this cute little bunny! Have a wonderful weekend....

All Joy,


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Cherry Lane Boutique

Yesterday I stopped by my favorite local boutique Cherry Lane Boutique located on University Ave. in Provo, Utah in the old BYU Women's Gymnasium.  I had so much fun looking at all of the new spring displays!!! Everywhere I turned there was something I was drooling over...which happens every time you visit.
 I've decided I must have on of these chandeliers in my studio and one of the little tea pot lamps in my room right next to my grandmother's tea cup.  So perfectly beautiful!

Just a few little hints for the Easter Bunny! 

The Cherry Lane Boutique has two floors and multiple rooms overflowing with everything and anything!  My girls love it for their original a price that any fairy godmother could afford! 

For anyone out of Utah they have a great online store and most of the items in the retail store are available online too.  I hope you take some time to stop in or go online to see how delicious every inch is!

All Joy,

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National Pie Day

Hurray for National Pie Day!  In honor of this very sweet day I am re-posting my favorite pie recipe for the most delicious berry pie ever....and don't even get me started on the crust.  It is simply the best pie crust I have ever worked with...thank you Sue's mom!  

I created this recipe years ago when I was living in St. George and bought some super fresh sweet cherries from a farmer's market.  I kept eating them and craved a sweet cherry pie which is the opposite of the sour pie cherries that is commonly used.  I mixed sweet fresh cherries with blackberries, blueberries and sweet and good with ice here is my favorite summer fruit pie recipe....

Verry Berry Pie


3 Cups Frozen Mixed Berries thawed and drained to remove access liquid...
3 Cups Pitted Sweet Cherries
2 Cups of Sugar
2 Teaspoons Vanilla
5 Tablespoons  of  Tapioca
2 Teaspoons of Cornstarch

Mix all ingredients on a bowl and set aside......


3 Cups All-Purpose Flour
1 Teaspoon Salt
1/2 Cup Cold Butter, Cubed
1/2 Cup Cold Butter Flavored Shorting
1 Egg
2 Teaspoons of Vinegar
Ice Water

 This recipe is from one of my closest friends...whose mother passed it to her.  I though I had the best dough recipe until I used hers last fall.  In a food processor add flour, salt, and cubed shorting and butter.  Cut the  butter and shorting into flour on pulse setting until it is mixed together...until it is crumbly.  

Whip the egg and add to flour mixture...add vinegar and while the processor blades are turning add the ice water  a teaspoons at a a drizzle until the the dough forms into a ball.  Don't over process the not knead.

To roll out the dough place a piece of wax paper on the counter and place half of the dough on the paper and top with another piece of wax paper.  Roll the dough out between the wax paper.  This helps cut down on the amount of flour added once it is thin it is ready to lay across the pie plate.  

Once you have laid it out across the pie plate...fill the crust with the can over fill a little as the berries cook down.  I made a lattice top crust.  To make this crust lay out a dough of crust between the wax paper and get thin again! :)  Peel off the top layer and using a pizza dough cutter cut strips  that are 1/2 to 3/4" wide.

Begin the lattice by placing strips across the top about a inch apart.  Then place a strip on the right side and lift the dough over and under till you reach the other side.  Repeat all the way across until you have a beautiful lattice.  Wash the top of the crust with an egg wash and sprinkle generously with sugar.

Bake at 400 degrees for approximately 45 minutes or until the top is golden brown.  Let cool to room temperature....this will continue to thicken as it cools. Serve cool with fresh vanilla ice cream!!!

I think I am going to have to make this tonight....

All Joy,


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Red Velvet Cupcakes - Green Velvet Mess

Last month I wanted to take on the challenge of making red velvet cupcakes.  I had never made them and had only tasted a few "professional" ones in my travels. So I looked up a few recipes and tried a bunch of them.

Red Velvet Cupcakes

I found a recipe from Paula Deen that looked good, but it was still too dry for my taste....sorry Paula.  After playing with it a few times I remembered that my grandma used to make a chocolate mayonnaise cake that was so rich and moist that it felt like velvet sliding off the fork! So I made them again using my grandmother's recipe and the buttermilk from Paula's and it was perfection!  I will share it with you in a minute....but first a funny story.

With St. Patrick's Day coming this weekend, I wanted to see if I could make Green Velvet Cupcakes.  For sure they would taste as good as the Red Velvet Cupcakes...right?  

They probably would have except for the fact that I measure most ingredients by sight and dashes.  I opened the cocoa to try and toss a little pinch in and at least a half a cup plunged into the bowl!  I was in a "what-ev" mood and decided to leave that beautiful cocoa in the bowl where it obviously wanted to be.  Besides everyone knows I need extra cocoa on Sundays!!!

The batter was divine... seriously soooo ridiculously good I could have eaten it unbaked if it wasn't for the raw eggs.  But you can't have anything velvet without a color and green was the goal.  I started with a few drops....then more ...and more...and all I got was something that looked like the mud-grass pies I used to make with my brother on our farm. It took almost an entire bottle of green food coloring to get anything close to green!

Green Velvet Cupcakes

They baked beautifully and the Irish Creme Frosting was heavenly....but the color....ouy!  The kids wouldn't eat them without asking me what was in them.  I think they thought I had added some on the GT Dave's Kombucha I drink everyday.  

I am happy to say that of the 36 cupcakes and at the time of this post there are only four left, so I think they must have tasted ok to the little leprechauns. 

Lessons learned:

1. Measuring cups are a good thing and 
2. Green Velvet cupcakes are not a pretty thing!

Red Velvet Cupcakes

2 1/2 Cups Flour
1 1/2 Cups Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Cocoa
1 1/2 Cup Mayonnaise
1 Cup Buttermilk
2 Large Eggs
1 Tablespoon Vanilla
3 Tablespoons Red Food Coloring

Pre-heat oven to 350 degrees. In a medium bowl add flour, sugar, soda, salt, and cocoa and sift together and set aside.  In your mixer add mayonnaise, buttermilk, eggs, and vanilla.  Slowly add the dry ingredients that you sifted together and mix until smooth.  

Place the cupcake papers in the cupcake pans and fill them evenly about two thirds of the way full.  Bake in the oven for approximately 20 minuets.  Let cool.

Irish Creme Frosting

1/4 Cup of Room Temperature Butter
1 Package of Room Temperature Cream Cheese
Approximately 3 to 4 Cups of Powdered Sugar
Irish Creme Flavored Creamer

In a mixer with a whisk attachment, add butter and cream cheese and cream together until smooth.  Add 3 cups of powdered sugar and begin to mix together.  Slowly add the Irish Creme Creamer until the mixture becomes light and smooth.  You may want to add more sugar or more creamer until you get the consistency you want.  You will want the frosting to keep it's peaks as you pull the whisk out to get a pretty peak on the cakes.

Once the cupcakes are cool frost with your favorite and enjoy!

I hope you enjoy my grandmother's mayonnaise cake recipe.  I look forward to trying it myself with different batters to see if it "takes the cake" too.  Just be careful and for heaven's sake use measuring cups! 

All Joy,


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Luck O' the Irish

March is the month of green, a little bit of Irish blessings and a hint of spring in the air!  We  had our first day of 60+ degree weather and I couldn't stay indoors any longer.  I went to Salt Lake and to Gardner's Village to shop and enjoy some time with my sweetheart...a perfect day in the sun!

With this being the month of green...I am marking my two Irish Blessing patterns, May God Send You and Luck of the Irish 25% off for the month of march to give you a little more "green" in your pocket!

"May God Send You 
For every storm
a rainbow...
For every tear a smile
For every care 
a promise...
and a blessing 
in each trial.
For every problem life sends
a faithful friend
to share.
For every sigh a sweet song
and an answer for
each prayer"

Luck Of The Irish

"Whereever you go and whatever you do
 may the luck of the Irish be there with you"

Both of these patterns can be found at My Etsy Shop.  Both of the  patterns and frames are available there.  I hope that the first few days of March have been a blessing for you and that blessings may abound for all throughout the month.  Now to go find me a yummy shamrock shake!

All Joy,


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