Clutter Busting Challenge November 2017

I'm purging 19 items this month. I didn't end up finding much and didn't really look too hard.

My purge pile:

Grandkids Toy Closet

Shawn and I painted the toy closet in our home for our grandkids, Arileise and Richard. After 15 yrs. in our home we have finally painted the dingy toy closet, previously the game closet while our kids were growing up. It's not perfect but I think it's perfect for us.

The toy closet before the paint job. Our home is over 100 yrs. old and a few areas are still original, this closet is one of them.

The bookshelf basket that I bought this Summer at the flea market for $5. Our grandkids love to read.

The old light fixture.

Everything empied out.

The toys and stuff got moved to Shawn Jr's old bedroom.

We washed the walls, puttied, sanded, and washed the walls again.

Before we moved everything back into the closet.

The newly painted toy closet for our grandkids, Arileise and Richard. This is all their toys at our home, a few we bought for them over the years and a few from our kids younger years.

We already owned the paint, the bookshelf basket, and the decor. We used the leftover robin's egg blue paint from our bathroom. The scripture picture that I had in my closet for several years works nicely with the wall color. We put the books lower that we originally had them.


 



















 The new light fixture that we got at the thrift store for $4, a longer chain $5, and a package of hook eyes $1. Shawn used eye hooks to make the chain easier for the kids to use. We still need a kick guard for the door and a pulley for the chain. It'll have cost us $15 for this project once we get the other items.

November 2017 Reading List

The Proving by Beverly Lewis

Colorado Wings Collection by Tracie Peterson
A Wing and a Prayer
Wings Like Eagles
Wings of the Dawn
A Gift of Wings

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Cake:

2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk

Filling:

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

Frosting:

4 cups confectioners' sugar

1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Honey Gingerbread Bundt Cake

3 eggs

1 cup honey

1 cup sugar

2 tsp. baking soda (mix into coffee)

1 cup warm coffee

1 stick butter (room temperature)

2 tsp. baking powder

2 ¾ cups flour

2 tsp. vanilla extract

1 tsp. ground ginger

1 tsp. ground cinnamon

 

1.      In a large bowl, using an electric mixer, beat sugar, butter, vanilla extract and honey until light and fluffy.

2.      Add the eggs and keep beating for another 3 mins.

3.      Pour warm coffee in a large (!) cup and add baking soda, let it bubble.

4.      In a large bowl, mix together the flour and gingerbread spice mix.

5.      With the mixer on low speed, add the coffee, alternating with the flour mixture.

6.      Pour into a small (8 inch) greased bundt pan and bake at 325 degrees for 1 hour, or until tooth pick inserted comes out clean.