I really enjoy teacups, especially the old-fashioned kind.  Mugs are handy, and are great for coffee and hot chocolate, but for hot tea nothing compares to a delicate teacup with a dainty floral design.  I have quite a few, and some of them are displayed on this shelf:

On the top shelf are two crystal vases along with two teacups and a pretty saucer.  These are all thrift store finds 🙂

The middle shelf has a miniature tea set, along with another miniature teacup which is a thrift store find from my teenage years, at a Value Village in Tacoma, Washington.  The teacup on the left is one I bought from a coworker, and the one on the right is another thrift store find, from a Catholic thrift store in South Sacramento.

The teacup on the left on the bottom shelf is from when we lived in West Germany when I was a little girl.  It’s a July teacup, with the official birthday flower of the month and the word “July” painted inside.  My father found this at a dump of all places!  The teacup in the middle is one that I bought at an antique store.  The teacup on the right is another thrift store find, and the flowers between the teacups are also thrift store finds, from different thrift stores at different times.


This is Logan, who is being called the Sky Angel Cowboy.  He called a radio station to share something God taught him through a difficult situation, something that touched my heart, and I think it’ll touch yours as well…

Out of all the muffins I made, this one was the best. It tastes just like a peach cobbler! I used fresh peaches for this recipe, and I think that was a huge reason they turned out so well. I found this recipe on Allrecipes.com.

Peach Cobbler Mini Muffins

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches


1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 48 mini muffins.

These were soooo good! If you love brown sugar and walnuts, you’ll absolutely LOVE this muffin. I also found this recipe on The Crepes of Wrath blog (that blog is chock-full of yummy recipes! I want to make the Snickerdoodle cake sometime 🙂 )

Brown Sugar Walnut Mini Muffins

1/2 cup melted butter
1 egg
1 cup milk
1 1/2 teaspoon vanilla
2 cups flour
1 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 – 3/4 cup chopped walnuts (optional)

1. Preheat oven to 375° F. Line your mini muffin tin with mini muffin cups.
2. Beat together the butter, egg, milk, and vanilla.
3. Combine the sugar, flour, cinnamon, baking soda, and salt. Add slowly to the wet ingredients and mix until just combined.
4. Mix in the nuts by hand (don’t over mix).
5. Fill the muffin cups 2/3 full and bake for 17-20 minutes, or until the tops are set. Allow to cool in the muffin tins before removing. Makes approximately 48 mini muffins

Our Mary and Martha Women’s Ministry group had a coffee talk meeting this morning, and it was a great opportunity to bake something new. I decided to make 3 different mini muffins, and they were so good that I wanted to share the recipes.

The first one is an Apple-Cinnamon Chocolate Chunk muffin. I found the recipe on The Crepes of Wrath blog:

Apple Cinnamon Muffins with Chocolate Chunks
Adapted from Betty Crocker’s Cookbook

3/4 cup milk
1/4 cup vegetable oil
1 large egg
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
dash of cloves
1 medium apple, peeled and chopped
1 1/2 cups semi-sweet chocolate chips/chunks

1. Preheat your oven to 400° F. Line the mini muffin tins with mini muffin papers.
2. In a large bowl, whisk together the milk, oil, egg, and sugar until well combined.
3. Combine the flour, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl. Gradually add the dry ingredients to the wet ingredients until just moistened (don’t overmix).
4. Fold in the chopped apple and chocolate chunks.
5. Divide the batter amongst your muffin tins and bake for 17-20 minutes, or until the muffins start turning golden brown. Allow to cool in the muffin tins before removing.  Makes approximately 48 mini muffins.

I found these beautiful baskets on clearance at Michaels, along with the decorations, and I also printed up the cards identifying what kind of muffin was in each basket. They looked beautiful! Everyone admired the baskets and loved the muffins 🙂

The other two recipes will be posted shortly.

Awww, aren’t sleeping cats cute? They always find the most interesting places and positions, and I’m always tempted to hug them 🙂

Now I’m tired 😛

You can see other adorable critters at this week’s Camera Critters,

Camera Critters

and also more cats at this week’s Carnival of the Cats which will be up on Sunday afternoon.

Also, if you’d like to see some interesting websites related to cats, please visit my most recent Thursday Thirteen edition >^..^<

Oatmeal Carmelitas

Oatmeal Carmelitas

This is a wonderful recipe that always gets requested whenever I bring it to an event.

Note: Use stick margarine or real butter when preparing the crust. Do not substitute reduced-fat spreads, since their high water content often yields less-satisfactory results. The prep time does not include the cool or chill time after bars are baked.

2 cups all-purpose flour
2 cups quick-cooking oatmeal, uncooked
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened

1 12.5-ounce jar caramel ice cream topping (1 cup)
3 tablespoons all-purpose flour
1 6-ounce package semisweet chocolate chips (1 cup)
1/2 cup chopped nuts


To make the crust: Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Lightly spoon flour into measuring cup, level off. In large bowl, combine the flour, oatmeal, brown sugar, baking soda, salt and margarine or butter. Mix at low speed until crumbly. Reserve half of crumb mixture, about 3 cups, for topping. Press remaining crumb mixture in bottom of greased pan. Bake for 10 minutes. Meanwhile, prepare the filling.

To make the filling: In small bowl, combine caramel topping and 3 tablespoons flour. Remove partially baked crust from oven, sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture, sprinkle with reserved crumb mixture. Return to oven, bake an additional 18 to 22 minutes or until golden brown. Cool at least 1 hour at room temperature, then refrigerate 1 to 2 hours or until filling is set. Cut into bars.