King Rabbit Carrot Cupcakes & Frosting

Yesterday (Oct 8th) was my best friend and soul mate David’s 40th birthday so guess what I decided to do? Use the frozen carrot mush we had leftover from juicing earlier and make him some birthday cupcakes! He told me I had hoarded way too much carrot mush and would never use it and so VIOLA I’m going to make it delicious. Our family name means land of the rabbits so what better way to celebrate his life than with CARROTS!? I know.. there really isn’t one. This recipe is catered to him but you could substitute all sorts of things such as adding crushed walnuts, raisins, etc.

HAPPY BIRTHDAY, LOVE!

King Rabbit Carrot Cupcakes

  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup butterscotch chips
  • 2 large eggs
  • 2/3 cup granulated white sugar
  • 2/3 cup melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 2/3 cup grated apples
  • 1 1/3 cups grated raw carrots
  • Queen Bunny’s Cream Cheese Frosting

  • 1/4 cup butter
  • 4 ounces cream cheese
  • 2 1/4 cups confectioners sugar
  • 1/2 teaspoon vanilla extract

  • King Rabbit Carrot Cupcakes

    Preheat oven to 350 degrees F and grease 12 muffin cups or fill 12 muffin cups with paper liners.

    Combine all ingredients in a bowl and mix. I like to use my clean hands so that I permeate my heart into whatever I’m making and I can feel that everything is adequately mixes. This is how I make all baked goods, bread, desserts, etc. Love it or leave it.

    Evenly fill the greased muffin cups or muffin liners and bake at 350 degrees for around 18-22 minutes. Check around 18 minutes depending on how quickly your oven bakes, your tins etc. I like to check early as opposed to cooking things too dry. If a toothpick inserted into the center comes out clean then remove the muffin tins and let cool before frosting.

    Queen Bunny’s Cream Cheese Frosting

    In a bowl use your mixer to beat the butter and cream cheese until very smooth and creamy while slowly adding the powdered sugar and vanilla until smooth. Pipe the frosting on the top of the tops of the cupcakes. For quick piping I like to add the icing to a ziplock with the corner cut off and pipe on top of the cupcakes.

    happybirthday

    MADE WITH CODE: 3D Print a Free Bracelet

    MADE WITH CODE by google and shape ways

    I am really into the MADE WITH CODE project. It’s gorgeous and positive. As a once very young coder (11 years old) I would have exploded confetti to see such a movement on or offline. Have you heard? Shapeways (D printing marketplace and community) and Google (you know.. Google) have teamed up to promote the successful design and innovations (AND CODING!) of girls and women around the globe.

    Design & Print a Free 3D Bracelet

    Not only is this a gorgeous project but you can also make a 3D bracelet on your computer that Shapeways will print (FOR FREE) with their 3D printer (if you live in the US).

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    Join the Code Community

    “Today, less than 1% of girls are majoring in CS. Tomorrow, we can make that number go up.” – Made With Code

    Get Future Female Coders Involved

    Maybe your daughter will be the next big designer? Let her try these adorable projects and have fun together being creative.

    Learn More

    Made with Code is an initiative to champion creativity, girls, and code, all at once. The movement is designed to do three things: To inspire girls by celebrating women and girls who are using code to do great things; to engage girls to try coding through introductory projects and resources; and to sustain their interest by creating alliances and community around girls and coding.

    Join the movement and have fun. We sure are.

    Effervescent Embers: How to Make Kombucha

    make.kombucha

    I decided to add a new category to Miseducated based on the wonderfully fulfilling and helpful work one of my best friends and I do together on an almost daily basis. Not only do we get together on weekdays to work (we both have jobs that rely on laptops, coffee and a strong WIFI connection) and encourage each other but we also do extra life-enhancing things like discussing hardships to find the positive hidden within, practicing yoga (she is an excellently encouraging yoga instructor so stay tuned for information about her business as the website is in the works) and connecting with our animals while incense swirls in the air and the music hums.

    Lately we’ve began cooking together as we shared a home for a time and especially because Emma makes kombucha. I wasn’t even scared to try the drink because I was staying with her for a week and I figured I’d give it a shot. In one of my worst times I honestly felt good health-wise, which is not usually the case for me. I had been having a stomach ache and had been unable to eat much until I began drinking the drink and my stomach worries went away. I had issues with digestion and other women’s woes as well that seemed to clear up shockingly quick after enjoying kombucha daily. It wasn’t until later when I saw what went into this delicious vinegar soda I began to get skeptical. Extensive amounts of reading others experiences and recipes showed me that this is an ancient health elixir that has been made nearly everywhere and is only fairly new to our culture. So yes, I began to craft my own and we will teach you to do the same. All it takes is a SCOBY, tea (start with black or green) and sugar. Real sugar, not the chemical kind.

    As always this is my experience, you are free to have your own and either dispose the taste or the entire idea behind the drink and that’s totally fine! I do not claim any magical healing benefits nor do I expect everyone to enjoy the taste. However I think trying new things is many times a good idea unless you have strong truth-based reservations about them.

    So kombucha tastes nothing like tea or juice or regular soda or sugar. I figured I’d first throw that out there. To describe it at all, depending on what you add to it, it tastes like a carbonated vinegar. The carbonation and flavor depend on the amount of fermentation it does and what sort of juice you add after you bottle it. We have chosen to add mango lemonade but next time I believe I’ll try something new. I’ve heard of people adding ginger and that entices me.

    Why kombucha though? Other than my own experience? Kombucha contains probiotics and multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities vary between samples, but may contain: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B-vitamins. It was also found that Kombucha contains about 1.51 mg/mL of vitamin C. The acidity of kombucha resists contamination by most airborne molds or bacterial spores. It was shown that Kombucha inhibits growth of harmful microorganisms such as E. coli, Sal. enteritidis, Sal. typhimurium, and Sh. Sonnei. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. – Wikipedia on Kombucha

    EMBER’S KOMBUCHA

    by

    Ingredients

    • 3.5 quarts water
    • 1 cup white sugar
    • 12 bags green or black tea / 6 tbsp loose green or black tea
    • 2 cups starter tea from last batch of kombucha
    • 1 healthy SCOBY per fermentation jar
    • Optional: when time for bottling add 1 cup fruit juice to bottle

    Equipment

    • saucepan
    • 1 gallon glass jar
    • jars or bottles: 8 16-oz mason jars or soda bottles (with lids)
    • funnel
    • strainer

    emma and our kombucha

    Instructions

    1. Make a batch of sweet tea: Fill saucepan with approx 1-2 quarts of water and add the bags when boiling. Add sugar and allow tea to steep until water has cooled. Add ice if impatient.

    2. Add tea to 1-gallon jar. If still warm add cold water and leave only around 15% of jar unfilled.

    3. Gently add your SCOBY and 2 cups of previous batch (without juice) being careful not to use metal to touch the SCOBY — we used bamboo tongs. Cover the mouth of the jar with a coffee filter and secure with a rubber band or tape if necessary (my jar was an oblong shape).

    4. Ferment for 7 to 10 Days: Keep the jar in a cabinet by it’s lonesome. Store at room temperature, out of direct sunlight and safe from being shaken or moved. Ferment for 7 to 10 days, checking it periodically to make sure the SCOBY is fermenting the tea and not succumbing to mold or ailments. (I like to check it and take a sniff to make sure it smells like vinegar and not anything rotten.)

    You will notice the SCOBY may position itself anywhere around the bottle but usually a new SCOBY baby will form towards the top of the jar (in the liquid). You will also see brown strings settling on the bottom and around the SCOBY. These are signs of good fermentation. Feel free after 7 days to taste the kombucha with a teaspoon. If the tartness and sweetness are to your taste feel free to bottle, if not let it ferment up to 14 days (you can do a second ferment for 3 days in the bottles flavors added if you so decide).

    5. Remove the SCOBY and prepare another saucepan with the tea recipe listed above. Without using metal transfer the SCOBY to a clean plate and remove extra layers if it has gotten too thick.

    6. Now that you have your jar filled with only the kombucha, get out the stranger and funnel so you can pour it into the bottles/jars you prepared. Feel free to add fruit, fruit juices, flavors such as ginger, etc. We’ll add a feature on more kombucha uses and flavors in the future!

    7. After the kombucha is bottle, store it at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate and ferment further with the flavor you have added. Keep in mind that if you’re not familiar with the ingredients and time needed for carbonation the bottles could explore or pop open so keep checking and burping them everyday. After ready place them in the refrigerator to stop the fermentation and store for up to a month.

    8. Use your tea, water and SCOBY to make another batch of kombucha as outlined above ready to continue the cycle.

    * Too many extra SCOBYs? Put them in a jar filled with kombucha and feed them a cup of sugar every 2 weeks while waiting in the fridge. You can also donate them to a friend and teach them how to make kombucha OR you can start making multiple batches at once and experiment with flavors.

    20 percent juice

    Also view this recipe and how it relates to a yoga lifestyle at Emma’s ashtanga, fire and growth blog The Buddhi Blog and check out if your scoby has gone bad and other similar questions at Holistic Squid.

    DIY: Neons vs Pastels » Craftspiration

    Because I can never decide which one is better so all of my pastel-coated paintings always have a little hot pink strewn through-out and same for my collages. Why choose one when you can have both? Have a hot pink Easter.

    acd27d96ddd66ad82b3258b806492a10

    Easy Neon Hanging Planters Tutorial by Brit + Co

    6cf0cdc3e15d511f1ee10652a732d236

    Candy Necklace Inspiration by Love the Day

    89de91bf10cb582702c376ba53c450f3

    Chocolate Surprise Egg DIY for Easter

    79e1cffc88b2f91b9975e91b0676942d

    Dip Dye Placemats by Design Love Fest

    and lastly a breathtakingly beautiful home office and craft studio to inspire you to design your work space to fit your inspiration ala I Love Crafty:

    new office 14

    new office 31-1

    How to Start a Video Blog or Vlog

    I reworked this article from a couple of past articles because I decided to give “vlogging” another try!

    There have been quite few awesome recommendations for the DO IT OURSELVES feature on Miseducated (suggest to us what you’d like us to both make and share the process of making) and so I decided I would try something I was asked about years ago.. mostly because I’m a bit shy/critical of myself and it’s VERY hard for me to force myself to make a video blog. I’ve done a couple through the years but I’ve deleted or never published most of them.

    What I’ve been trying to do is to be as relaxed as I am when I’m writing.. as though I’m just hanging out with my friends and you’re coming along on the sugar trolly.


    This first try is my new vlog introduction. It’s not perfect, it’s not even that great but I did check off my long list of basics such as finding a setting (key!), making the intro using an image and the custom theme (I got tired of the animation — maybe later) and having an idea of what I might say (but not scripted and slow!). I tried to put forth the basic tips I’ve collected throughout the internet years when creating this quick and dirty video show introduction. Stay tuned for both my notes and steps to try it yourself!

    Notes

    1. Theme Visual & Theme Song (or voiceover)
    2. Introduction
    3. Video Blog
    4. End / Bloopers / Goodbye / Theme Close (with a cute animation??)
    5. Credits (if needed)

    Theme

    What do you need to do this? Do you have any friends that compose original music? Can you use music that is free for public use? The possibilities are endless.

    Video Editing

    Again you can use and get creative with videos of public domain or grab your webcam and record some. You can settle for Quicktime Pro for quick and easy editing such as cutting, copying and pasting clips. If you’re interested in more advanced video editing software you should try Final Cut Pro~ for quick and easy editing I used iMovie.

    Content

    Of course this depends on what kind of video blog you’re making — if you’re interviewing a guest or featuring an event then obviously you would prepare questions and feature them as much as, if not more than, yourself.

    AND if Miseducated has taught you anything it’s to pay attention to your mise-en-scene. Actually pay attention to what’s in the frame. If you’re filming in front of a pile of dirty laundry it probably wont have the same effect as in your local soda-shop or your cute office.

    So if you want to start, read the following steps and join me in this fun medium of communication.

    STEPS: Try it Yourself!

    1. Watch a lot of video blogs.

    Check out your friend’s blogs, their friend’s blogs, you favorite model’s blog and more. Surf around Flickr and Youtube and see how other’s carry out their video blogs. Pay attention to the content, length and format. Note what you like and don’t like about them.

    2. Create the actual content.

    Write down what you plan to talk about, keep it short and to the point so you can freely elaborate on video. Make sure you don’t look like you’re actually reading the notes to yourself; make it spontaneous but don’t get too lengthy. I think the best videos are short and sweet.

    3. Practice makes perfect.

    Practice in front of the camera. Take long videos, short videos, videos of you talking with your best friend, whatever video ideas you have practice them. Pay attention to how you present yourself in front of the camera and take notes. Re-record re-record re-record.

    4. Post your video.

    After following all the above steps you may or may not be ready to post your video. Post it anyway. We all have to start somewhere and that only leaves room for improvement.

    Don’t worry about getting it right your first video. It will probably be too long, you’ll look like a huge dork, and the guys building a hotel next door will probably take the exact moment you’re recording to use their jackhammer. Whatever.” – Kontrary

    Have you given it a try? Are you considering it now? Do you think we should further investigate this form of blogging?