tag:natalietomlinsonmusic.com,2005:/blogs/welcome-to-my-new-websiteBlog Posts2024-01-01T18:01:16-05:00Natalie Tomlinsonfalsetag:natalietomlinsonmusic.com,2005:Post/73268772024-01-01T18:01:16-05:002024-01-01T18:29:29-05:00Double Layer Chocolate Cake & Chocolate Frosting Recipe<p>I've wanted a KitchenAid mixer for quite a few years now, and I got one for Christmas! This is the first cake that I made with it. Preheat oven to 350° F and grease and lightly flour two round 9 inch cake pans. I had trouble with the cake sticking, so next time I’ll use parchment paper and grease it.</p><p>Whisk these ingredients to combine well:</p><p> ⁃ 2 cups all purpose flour <br> ⁃ 2 cups granulated sugar<br> ⁃ 3/4 cup cocoa powder<br> ⁃ 2 teaspoons baking powder <br> ⁃ 1 1/2 teaspoons baking soda <br> ⁃ 1 teaspoon espresso powder</p><p>Then, add : <br> ⁃ 1 cup buttermilk <br> ⁃ 1/2 cup vegetable oil <br> ⁃ 2 large eggs <br> ⁃ 2 teaspoons vanilla <br>Mix until well combined. Then, add in<br> ⁃ 1 cup boiling water <br>Slowly and carefully mix in the boiling water until well combined. The batter will be very thin. Pour evenly into the cake pans and bake for 25-35 minutes or until a toothpick comes out clean in the middle. Mine took 25 minutes.</p><p>Chocolate frosting: <br> ⁃ 1 1/2 cups (3 sticks) softened salted butter <br> ⁃ 1 cup cocoa powder <br> ⁃ 5 cups of powdered sugar, sifted <br> ⁃ 1/2 cup whole milk (8 tablespoons)<br> ⁃ 2 teaspoons vanilla<br> ⁃ 1/2 teaspoon espresso powder</p><p>Combine butter and cocoa powder well. Continue mixing and add in 1 cup of powdered sugar at a time and 1 tablespoon of milk and combine well each time until everything is used up. Then, add in the vanilla and espresso powder. Keep beating until everything is very well mixed and very fluffy. Total beating time after you start adding in the sugar will probably be 6 or 7 minutes. If the frosting is too wet, add in more powdered sugar, if it’s too dry, add in a little more milk. This makes a lot of frosting. It will fill the middle and cover the outside of the cake. I used all of it, and had enough to make a little bit of decoration and added some sprinkles. :)</p><p> </p><p><img src="//d10j3mvrs1suex.cloudfront.net/s:bzglfiles/u/477744/38e8d4f5cff63b1b08a83ee5b93fb5bed9749dec/original/tempimagenqahvj.png/!!/meta:eyJzcmNCdWNrZXQiOiJiemdsZmlsZXMifQ==" class="size_l justify_center border_" /></p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/73268632024-01-01T17:51:37-05:002024-01-01T17:54:27-05:00Old-Fashioned White Bread Recipe<p>-1 cup warm water (around 110°F)<br>-1/4 cup whole milk (around 110°F)<br>-2 1/4 teaspoons Fleischmann’s active dry yeast<br>-2 tablespoons white sugar <br>-4 tablespoons softened unsalted butter <br>-1 1/2 teaspoons salt<br>-3 1/4 cups White Lily bread flour <br>*You will need lard or shortening to grease a metal or glass bowl and a 9x5 loaf pan</p><p>Mix first 4 ingredients together and cover for 5 to 7 minutes until the yeast has “proofed.” </p><p>Then, add in butter, salt, and 1 cup of flour. Mix together on low speed for 30 seconds. Gradually add in the rest of the flour and mix for 2 minutes. Knead the dough for 3 more minutes or until the dough slowly springs back when you poke it. <strong>If using a KitchenAid style mixer, this will come together much faster than using a hand mixer and kneading by hand. </strong></p><p>Grease a large metal or glass bowl with lard or shortening and put dough in. Turn it to coat it. Cover with a thin towel and let it rise in a warm, dark place for 1 to 2 hours or until doubled in size. (I always do 1 hour and 5 minutes.)</p><p>Punch down the dough and place on a lightly floured surface. Press out flat and roll into a log shape. Grease a 9x5 loaf pan. Add dough. Cover and let rise in a warm, dark place for 1 more hour. </p><p>Before the last hour is up, preheat your oven to 350°F. Bake the bread on the lowest rack for 30 to 35 minutes until golden brown and it sounds hollow when you tap it. (33 minutes is good for me.) Turn it out of pan almost immediately and cool completely on a wire rack. When cool, slice from the bottom. Store tightly covered. Enjoy! :)</p><p><img src="//d10j3mvrs1suex.cloudfront.net/s:bzglfiles/u/477744/49abe585e29010bcb18d89f7f2cdc526407863cf/original/tempimage95wm0n.png/!!/meta:eyJzcmNCdWNrZXQiOiJiemdsZmlsZXMifQ==" class="size_l justify_center border_" /></p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/72289772023-06-19T13:37:09-04:002023-10-16T10:58:04-04:00Fiddle Upgrade! <p>I've been looking for an upgraded fiddle for a long time, and I found “the one” at the Violin Shop in Nashville, TN on May 13! This is a 1921 Heberlein that was made in Germany, and let me tell ya – it. is. a. hoss. Over the past 7 months, I've tried out well over 150 fiddles and finally ran into the one that I couldn't leave behind. It has every single quality that I had been hoping to find, and I couldn't be happier with it. <img src="//d10j3mvrs1suex.cloudfront.net/s:bzglfiles/u/477744/344e398d5ee46f4e098a2c0384ba16eaa5f6b905/original/img-3662.jpg/!!/meta:eyJzcmNCdWNrZXQiOiJiemdsZmlsZXMifQ==" class="size_l justify_center border_" /></p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/67434522021-09-11T20:33:24-04:002022-07-26T04:05:43-04:00Joining the Hatfield & McCoy Dinner Feud in Pigeon Forge, TN!<p>I've been keeping a bit of a secret... I'm excited to say that I'm one of the newest cast members/musicians at the Hatfield & McCoy Dinner Feud in Pigeon Forge, TN! (If you want to see a show on a day that I'll be there, please check with me beforehand. I should be there on Wednesdays and Thursdays.) "Y'all com see what the fuss is all about!"</p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/64995832020-12-11T12:30:00-05:002022-07-26T04:05:43-04:00Graduating with a BBA<p><strong>Big news! </strong>I’m so happy to say that I’ve finished my bachelor’s degree in business management from Lincoln Memorial University. I’ll be graduating with honors and as a member of the Delta Mu Delta international honor society in business. After I graduated from HCTC’s Kentucky School of Bluegrass and Traditional Music’s professional studio artist program in 2018, I wanted to further my education in business. I’ve had to put a lot of musical opportunities on hold in order to finish school, but now I don’t have to do that anymore! I’d like to thank all of my professors that have helped me along the way, but most importantly, I’d like to thank my parents for allowing me the support and opportunity to pursue my dreams. Graduation is set for tomorrow (Dec. 12). I hoped so bad that we would be able to walk in graduation, but due to the circumstances it will be held virtually. (Photo credit: my mom.) </p>
<p>So, here’s an overview: </p>
<p>HCTC’s Kentucky School of Bluegrass & Traditional Music (2018): Associate in Applied Science, Diploma of Bluegrass & Traditional Studio Artist, Certificate of Audio Recording, Certificate of Bluegrass & Traditional Music Fundamentals </p>
<p>Lincoln Memorial University (2020): Bachelor of Business Administration (Management)</p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/64123072020-08-17T18:05:00-04:002021-08-29T12:33:17-04:00Last First Day at LMU<p>Today was my last first day at Lincoln Memorial University! I’ll be graduating this coming December with a BBA, and my concentration is management. I’m very thankful to my parents for allowing me the opportunity to continue my education after graduating from HCTC's Kentucky School of Bluegrass & Traditional Music’s Professional Studio Artist program in 2018.</p>Natalie Tomlinsontag:natalietomlinsonmusic.com,2005:Post/63153492020-05-13T18:08:37-04:002022-05-09T15:22:51-04:00Welcome to my new website! <p><span class="font_regular">Hey everyone!</span></p>
<p><span class="font_regular"><span style="color:null;"><strong><em>I want to welcome you to my new website</em>.</strong></span> I hope that you find something that you're interested in while you're here! </span></p>
<p><span class="font_regular">For the past five years, I've been performing across the region with numerous bands and artists as their fiddle player. Many of you probably know me from Sunrise Ridge or from my social media page, Natalie Tomlinson Music. I graduated from the KY School of Bluegrass and Traditional Music in 2018, and I will be graduating from Lincoln Memorial University with a BBA (management) in December 2020. After graduation, I plan to jump into music "full-swing!" I've been learning so much at LMU about business--specifically management-- and I can't wait to be able to merge business and music. </span></p>
<p><span class="font_regular">You can learn more and hear some music from different tabs on this site. Although COVID-19 has caused the majority of upcoming shows to be cancelled for a little while, I'm excited to get back out on the road soon, meet many of you, and play some music with my favorite people.</span></p>
<p><span class="font_regular">I'll keep you all updated! :)</span></p>
<p> </p>
<p>❤ Natalie</p>Natalie Tomlinson