Saturday, 20 August 2016

Thoughts Of Royal Mail...

Yesterday a little card from Kensington Palace arrived for me & it has me reminiscing about my travels in the UK, particularly the snail-mail related bits...

Here is my darling card from KP, with thanks for the birthday card I sent Prince George:

Isn't he just the cutest?! And growing up so fast..... 

This was my favorite photo that was released by KP for his birthday, so I was thrilled to see that was the one they chose for the thank you notes~ yes that swing does say "William & Catherine" on it, and if memory serves me right, was a gift from Charles! What a sweet gift idea. 

And then my thoughts wandered towards the mail I sent while in the UK~ 2 big parcels & dozens of postcards.... 

Every few days I was looking for those bright red mailboxes & happily tucking a few postcards in that were bound for home & the folks. 

I photographed so many of those classic, British red mail boxes & thought I would share a little edit I did of one of them with you all today. 

This particular charming old box was in the darling town of Lyme Regis~ that was one of the best days on my trip, I think. We had such perfect weather & everything was so "Jane Austen", which we Austenites truly appreciate. 

It was quite neat to arrive home & have a whole little pile of postcards with various Royal Mail stamps & postmarks on them~ like a unique souvenir in & of itself!

So if you ever travel to England, don't forget to buy a few postcards & stamps, & send yourself a couple postcards, because you will treasure the memories one day. ♥

Thursday, 11 August 2016

La Kitchenette Souris : The Bakery Is Open Again

Hello everyone! 

For those of you who are local readers, after a long absence,  I just wanted to let you know The Bakery is open for business again. 

{Image Painted By: ~Sarah LoCascio~ <--- Her Link}

I am looking for work at the moment, but only want part-time work, so I will still be able to accept orders on the side. 

I figured a few of you previous customers might be wanting to order again & I would be happy for your business! 

I am still offering the same products as last year, on The Bakery page, so you will find it all in the same order as you are used to. 
As always if there is a product you don't see but are wondering if I would make, just ask~ maybe I can do a special order. 

My email is:
Or you can leave a comment on a post & just check back for a response. I always answer questions!

Hope to hear from you! 

♥ As Always, Bekah ♥

Wednesday, 10 August 2016

Daily Inspiration

The minute I saw this beautiful, serene scene at Wray Castle (Ambleside, Cumbria, along Lake Windermere), a very well known Bible passage came to mind. ♥

"The Lord is my shepherd; I shall not want.
He maketh me to lie down in green pastures: he leadeth me beside the still waters.
He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake.
Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.
Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.
Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the Lord for ever."
~Psalms 23~
I took & edited this photo of Wray Castle, but if you would like to learn more about this charming place, please visit this link:
~Wray Castle: National Trust~

Friday, 29 July 2016

La Kitchenette Souris : Pumpkin Buttercream Vanilla Cupcakes

I finally tried out a new creation in the kitchen~ an idea that had been rumbling around in my brain for a long time.... 

And they turned out so well~ very yummy & super easy! 

I will include a little tutorial video at the end of this post on how to do some basic cupcake decorating, including the swirl I used on these. 

On the top I merely added a dash of cinnamon for a little extra flavor & it looks so pretty! 

Pumpkin Buttercream Vanilla Cupcakes

The Cupcake

1 1/2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
1/3 cup oil

Sift dry ingredients together into medium bowl. 

Add remaining ingredients & stir just until evenly mixed.
DO NOT BEAT! The less you have to stir, the fluffier your cupcakes!

Evenly divide into 12 muffin cups.

Bake at 375F for 20 minutes or until a toothpick comes out clean.

Set aside & let cool before several hours (or even overnight) before icing. 
If they are even slightly warm when you ice them, the icing will instantly melt!

The Icing

1  cup margarine, slightly softened
1/4 cup milk
2 teaspoons Watkins Imitation Pumpkin Spice Extract
1 cup icing sugar (plus about another 2 cups)

Beat together until smooth. 

Then using a spoon, slowly blend in more icing sugar until you have a stiff icing that holds it shape. Now I believe I added around 2 cups but since I actually don't measure at all with this recipe, I am only guessing.
But when your spoon stays standing up on it's own & you can form tough little peaks that stay standing for a good long while, the icing is thick enough to swirl properly.

How To Create The Swirl

Here is the tutorial I found explaining how to do different swirls.

If you need more help, just bounce around on Youtube~ there are tons of tips & tricks! 

I just played around & practiced until I figured out the easiest way for me to do swirls.

Just have fun with it! ♥ 

Thursday, 28 July 2016

♥ Happy Birthday, Beatrix Potter! ♥

Today is the birthday of a very special woman, who has been one of my biggest inspirations for as long as I can remember!

Happy Birthday, Beatrix & thank you for sharing your love for the simple life & nature & all of God's little creatures with us. ♥

In honor, here is a previously unseen photo of me at Hill Top Farm this past spring. 

And this absolutely perfect little video in honor of Beatrix just had to be included in this post. ♥

Friday, 10 June 2016

La Kitchenette Souris : Fabulous Flax Muffins

I found this healthy but actually edible recipe online, made a few adjustments & Ta-Da~ a recipe for Flax Muffins that is light & tastes pretty good! 

These make a wonderful quick breakfast, and would definitely be filling.

Very easy to make!

Fabulous Flax Muffins

1 1/2 cups ground flaxseed
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup brown sugar
4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups milk
(I used whole raw milk!)
2 Tablespoons olive oil
1 egg
1/2 teaspoon vanilla

Preheat oven to 350F & prepare your muffin tins.

Sift flours & flaxseed & place in a large bowl.
Add brown sugar, baking powder, cinnamon, nutmeg, and salt. 
Mix together until evenly blended.

In a separate bowl, whisk together milk, olive oil, egg and vanilla.

Pour into flour mixture & stir just until evenly mixed.
Don't over stir or beat! 

Spoon into muffin cups~ fill cups around 3/4s full.

Bake for 23-25 minutes or until an inserted toothpick comes out clean.

Store in an airtight container or freeze. 
They seem to freeze very well!