Wow.......can't remember the last time I got to just sit......I am looking forward to it though, I know that! Don't get me wrong.....I am filled with gratitude that I have a busy and happy life........it's just that all work and no play does make Linda a dull girl!

Working on my second estate sale of the month.....Contracts in the mail today for the WildHare Antique Sale and FleaMarket coming up October 23rd and 24th.....I sure hope that isn't the Sunday that the Extreme Makeover Home Edition airs......Anyway, be sure to let me know if you wanted a contract and didn't get one. Making plans for our second Art and Gift Show and Sale in November.....thinking of a new name...last year we called it WildHare and the Crafty Girls....which I did think was cute......maybe the WildHare Art Affair?! Any suggestions? Also looking for a new venue......any suggestions for that too?

I am also looking at a whole garage full of furniture waiting to be either refinished or painted. How did that happen again? I thought for sure that this winter (this is the fourth winter that I have said this) we would be able to once again park our cars in the garage. I wonder how many times I have overheard this conversation between my husband and whomever will listen, "I sure hope that this winter I can park our $40,000 worth of vehicles in the garage and put the $200 worth of stuff that is in there somewhere else!" I guess that he thinks that I haven't noticed the walk way closing in on us again!!! Maybe this coming week I will work on that......anyone want to help????

I have heard from several of you commenting on the Coconut Cupcakes.....glad that they were a hit in your homes. I didn't make them even though I was hungry for them after talking about them so much. I did make a huge batch of the world's best caramel corn and I think other than one bag that I gave to a gal at Office Max for saving me some great boxes, I ate the rest of it.......YUMMMMMY.......Best seller of all time at bake sales. (I did have some of my friend Barbie's though and it was pretty darn good and lots prettier than mine.....)

Time to call it a night.......really......I am going to spend a few minutes just sitting after all tonight.......it is a new moon and so it seems a good way to bring in the new month.......

Coconut Cupcakes!!!

These cupcakes are my most requested treat and recipe.......yummmmmmy.......

3/4 pound unsalted butter at room temp
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp pure vanilla
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 ozs sweetened, shredded coconut.

Preheat oven to 325.
In the bowl of an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. (If you mix too long your cupcakes won't rise correctly and they will be too dense.) Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each cup 3/4 full with batter. Bake for 25 to 35 minutes until tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
Makes 18 to 20 large cupcakes.


Cream Cheese Frosting

1 pound cream cheese at room temperature
3/4 lb unsalted butter
1 tsp vanilla
1/2 tsp almond
1 1/2 lb confectioner's sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioner's sugar and mix until smooth.
Hint.......it is easier to frost the cupcake with a generous amount of frosting, and trust me, you will have plenty.....pour the coconut in a bowl and dip the frosted cupcake in the coconut. Way easier than trying to sprinkle it on top! I also usually buy the unsweetened flakes in the produce aisle in the grocery store for the top.....it is beautiful and the finished product isn't quite so sweet. Either way.......this is the best cupcake ever!
It is very important that the cream cheese and the butter are at room temp and that the sugar is sifted to ensure no lumps in the icing........This is really the best icing ever and I use it on almost all flavors of cupcakes........Especially good on Red Velvet!!