✢ APRIL SHOWERS….Bring May “Mother’s Day” Flowers. GIVE AWAY!

Congratulations to 15 Year old Lauren who won our Bubble Gum Pink Curtains in our last Give Away.
Now it’s time to celebrate you über chic Mothers out there! We want to give you a pottery vase that is perfect for cut greens or fresh flowers. Just like Courtney Agosti Interior Design on our Facebook page, Follow our Blog, and send a message you want it (or want to give it to your mother, hint…hint). Share it on your Facebook page, or comment on our blog for a double entry to win. The lucky Mother will be drawn on May 1, 2013 Good luck! ❈

✢ Spring Cleaning

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We are in Spring Cleaning Mode at Courtney Agosti Interior Design…and hope YOU will benefit!  We have two pair of BUBBLEGUM Irish Linen panel curtains with smocked top and trim on each interior panel that have no home!  Each panel measures 28″ w x 93″ l.  The bedroom photo shows the space for which they were made, but not used: so you can get an idea of how they may look.  **WE WANT TO GIVE THESE TO THE FIRST PERSON WHO “follows our blog” and “likes our Courtney Agosti Interior Design Face Book page” and ASKS for them.  Don’t forget to send me a message asking (either on FB or BLOG)!  If you live outside of the Charleston area, we just ask you pay a $40 shipping fee, and we will send them to you where ever you are in the United States. We hope our curtains will make some lucky little girl “BLUSH” with excitement!   ❈

✢ Let Them Eat Cake…(Hummingbird Cake that is) along with our family RECIPE! Bon Appetite, friends.


My middle child was Confirmed last week, and we opted to celebrate Pic-Nic style with Friends, Fried Chicken, Tomato Pie, Mac & Cheese, etc.  As something special for him and his friends, I simply changed the shape of the cake, et voila!  ENJOY! ❈

A special “thank you” to Mary at Lotus Flower who gave two teenage boys oasis to make this project possible.

Hummingbird Cake with Cream Cheese Frosting


3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1/2 cup applesauce

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

3 Tablespoons warm milk

2 cups powdered sugar

1 teaspoon vanilla extract

Beat all ingredients in a bowl with electric paddle or beater until desired consistency is reached.


Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator.