My Favorite of 2012

So, it’s the “done thing” these days to show off your top ten, top twelve, or top whatever of the year’s past projects.  I’m not THAT ambitious… but the new Paper Issues "My Favorite” theme is up today and it inspired me to go wayyyyy back to January of last year.  I had forgotten how much I absolutely loved creating this mini album and coordinating box.  It’s pretty small but the colors are beautiful and I love the mini suitcase.  A lot. 

                
         

Want to see more favorites?  Check out my Paper Issues hop-mates:

Martha
Leslie
Nina
Cassie
Jamie
Mandy Kay
Jess (you are here!)
Jen
Frank
Carol
Lori
Aimee

And, in true Paper Issues style, there’s a giveaway too.  Bonus! What kind of fool wouldn’t want a $20 Paper Issues GC?!

Whatcha gotta do?  Simply “like” Paper Issues on Facebook.  Then cross your fingers. 

And please show us your favorite thing, too… we’d love to ogle! Need to shop?  Head on over to the store and use code “SCRAPGOO” for a whopping 20% off. 

Blueberry Lemon Streusel Muffins

It’s been a super long time since I posted a recipe.  I made these a few days ago and they were too good to not share with you guys! The “streusel” is a very light sprinkle of buttery sugar.  I adapted the recipe from about three others and in my humble opinion it needs no more tweaking.


Blueberry Lemon Streusel Muffins
Preheat oven to 400* and line 18 muffin cups with liners

For the Muffins: 2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2+ cups (one pint) fresh blueberries
zest of one lemon
2 eggs
1 cup sour cream
1/2 cup vegetable oil
1 tsp pure vanilla extract

For the Streusel:
1 Tbsp melted butter
3 Tbsn sugar
2 Tbsp flour

1. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt and set aside.
2. In another bowl mix the eggs, sour cream, oil, and vanilla. Add 3/4 of the lemon zest and reserve the rest.
3. Add the dry ingredients to the wet ones and mix until just combined. Gently stir in the blueberries.
4. Fill the muffin cups 3/4 full.
5. For the streusel topping: melt the butter and stir in the sugar and flour with a fork until you have a loose crumble. Add the remaining lemon zest.
6. Sprinkle a bit of the topping on each muffin. Bake the muffins for approximately 20-22 minutes until golden and the edges are just beginning to brown.

Playing Catch Up!

Oh, I am so so behind in my blogging!  The holidays with two little ones were wonderful but exhausting and I’ve just been treading water with getting things done.  Please forgive a couple of Christmas projects!

These first ones are some simple little gifts for our mailman and daycare provider. 

I used Home for Christmas from Fancy Pants for these.  Mr. Mailman got his with a nice sweet pack of lottery tickets.  Our daycare provider got the card with a Target gift card.

This layout also uses Home for Christmas and was included in the winter issue of PaperHaus.  If you haven’t read this magazine yet you are definitely missing out!  Every single page is filled with beauty. 

Thanks for indulging my lateness!