Sunday, June 30, 2013

Happy Canada Day!


 

 
     This year I am proud to be a part of The Great Canadian Blog Bash!  It's a fantastic way to meet and connect with Canadians all over the country. The Great Canadian Blog Bash was started as a way for Canadians involved in social media to find other Canadians to connect with online, celebrate Canadian talent and promote Canadian companies.  You can check out their website at http://tgcbb.ca/   
 
The Great Canadian Blog Bash
 
     School is out, the kids are home, and we are all set to enjoy the summer holidays. Our days are soon to be filled with favourite summer rituals. In summers past, our family spent some vacation time at a cottage in Renfrew, Ontario. It was a cottage that had been in my husband's family for years. We all loved going and it became a summer tradition that we looked forward to every year. Grandparents, sisters, brothers, aunts, uncles and cousins all spent time together playing cards, talking, laughing and having great fun at the red cottage by the lake. It was the perfect location to relax, unwind and reconnect.

     While at the cottage, we developed the habit of over indulging in both food and libations. Not a hard thing to do when you are on vacation! Each day, our family looked forward to our favourite meal of the day...Happy Hour! Seeing as this was always a family vacation, the young and old alike participated in our cottage version of Happy Hour. While the adults imbibed liquids that came from the LCBO or The Beer Store, the under 19 set were treated to the sugary, caffeinated beverages that would be deemed off limits in regular life.

     What made our cottage Happy Hour unique was the fact that it was not all about the drinking. Much thought was put into our daily theme. Should we go Mexican? We could have nachos, salsa, guacamole and margaritas (virgin ones for the kids of course!). Perhaps we should go all out sodium with a variety of chips, pretzels, nuts and beer. My theme of choice was Italian. We'd have bruschetta, assorted cheeses and crackers and of course, wine. Music often accompanied our Happy Hour as well. It was not unknown to have entire play lists devoted to our chosen theme. Spontaneous dancing often occurred when Louis Prima’s Angelina was played; it was a crowd favourite to be sure.

     Each day, everyone would participate in the preparation of Happy Hour. It became an all out festival of food and drinks. Our crowd didn’t wait for it to be 5:00 somewhere; come 2:00pm, we'd sit on the deck and enjoy our afternoon. Soon we’d all get caught up in card playing, stories and fish tales, sometimes forgetting that it would soon be time for supper. The kids, as well as most of the adults, would be too full of snacks to even think about eating a full meal!

     When my kids were much younger, a funny story came about from our cottage Happy Hour ritual. We had just returned home from one of our trips and I had to return to work. My mother was minding our children and she took them to the park for the afternoon. Once there, our oldest son began asking, "Granny, what time is it?" She politely replied, "It's 1:00pm." She smiled at the man next to her who was pushing his child on the swing, proudly thinking that her young grandson was learning to tell time! Shortly thereafter he'd ask again "Granny, what time is it?" She grinned and then replied, “It’s 1:10pm." A few trips down the slide later, my son would ask "Granny, what time is it now?" Seeing as less than 15 minutes had past and my son had asked this same question multiple times, my mother told him more bluntly, "1:15pm. Now go and enjoy the swings!" Her pride at his eagerness to learn time telling skills was wearing thin.

     At this point I must mention that my mother is very Scottish (heavy on the accent) and at the time, was in her late 70's (heavy on the hard of hearing). When asked the same, repetitive question once again, my mother finally gave in to her impatience. Curiosity, however, had gotten the better of her so she took a sidelong glance at the man next to her and said "Why on earth are you so concerned about what time it is?!" Well, I'll tell you...if my mother could have anticipated the answer she never, in a million years, would have asked the question. Much to my mother's chagrin, my son quite loudly replied, "We don't want to be late for Happy Hour!"

     The man pushing his child on the swing did a double take while my poor mother tried to regain her footing. What could her precious grandchild know about Happy Hour? My mother made an attempt to regain a semblance of dignity, thinking that surely there must be some sort of childish definition of Happy Hour. Hopefully it was one other than what she, along with the man next to her was thinking. To ward off the intervention of child protective services (which my mother was sure the man would soon be speed dialing on his phone) she asked, "Happy Hour? What do you do at Happy Hour?" Very loudly, albeit innocently, my son replied "Granny, at Happy Hour we all get junk!" I’m sure you can see where this is going... my elderly Scottish mother heard this as “We all get drunk!” I can almost picture how quickly she then packed up our three kids, stroller, diaper bag, sand buckets and all.

     When I returned home from work later that day, I was not at all expecting a lecture about my poor parenting skills and my bad influence on my impressionable young children. When my mother gave me her account of the afternoon I couldn't help but laugh hysterically. "No Mum" I said through my tears of laughter, "he did not say 'We all get drunk!' he said 'junk,not drunk!' At Happy Hour they are allowed to have treats...junk food and pop! At Happy Hour we all get junk!"

     It took me a while to convince my mother that I was telling her the truth. I think her relief became evident by the time I laid out a Happy Hour spread on our back deck and she saw my children giddy with sugar, fingers covered in orange cheesy dust. It may have helped that I also gave her a more traditional Happy Hour fare - a stiff drink to calm her frazzled nerves. This seemed to do the trick and I was able to assure her that child protective services had surely not been called.

     Since that day at the park, the story of Happy Hour has taken root in our family. Happy hour has become more than just a fun tradition, it became a humorous story worthy of telling and re-telling; one that I'm sure will remain in our family for many years to come. My oldest son, the one who was once obsessed with the time, will soon be turning 16. I still smile when I think of him repetitively asking my unsuspecting mother for the time. If only I could freeze the passage of time so that he remains delighted at the fact that at Happy Hour we all get junk. Cheers to that!



Happy Hour Cupcakes
(tipsy treats perfect for a Canada Day party!)

 
 
 
For the cupcakes you will need:
 
1 white cake mix
1/2 cup all purpose flour
1/2 cup sugar
1 1/4 cup liquid strawberry daiquiri mix
3 egg whites
1 egg
2 tbsp rum (flavoured if you like)
1 tbsp lemon zest
2 tbsp vegetable oil
 
  • Preheat oven to 350
  • Line cupcake pans with fancy liners
  • In a large bowl, whisk together cake mix and flour
  • With a mixer on low speed, mix in sugar, daiquiri mix, egg whites, egg, rum, lemon zest and vegetable oil
  • Beat on medium speed for 2 minutes
  • Fill liners 2/3 full and bake for 18-20 minutes or until an inserted toothpick comes out clean
  • Let cool while you make the icing
           
 
 
 
For the icing you will need:
 
1/2 cup butter, softened
4 oz. cream cheese, softened
2 tbsp lemon juice
2 tbsp rum
4 cups powdered sugar
6 large strawberries, diced  and red sprinkles for garnish
  • In large mixing bowl, cream butter and cream cheese together
  • Add lemon juice and rum and stir until combined
  • Add powdered sugar, 1 cup at a time, and mix until creamy and fairly thick
  • Pipe onto cooled cupcakes and garnish with diced strawberries and sprinkles
 

 
 
Enjoy!
 
A view of  Hurd's Lake from the cottage

Friday, June 28, 2013

Welcome Home!


 
No more pencils, no more books!  My kids are home for summer vacation and I couldn't be happier.  I look forward to long summer days lounging by the pool, hearing their laughter (and their squabbles!), enjoying 'Happy Hour' where we all get junk (for the significance of that phrase you'll have to read one of my previous posts!), and not having to make lunches and pester my kids to do their homework.  The lazy days of summer are just what I need right now.  Give me a good recipe or a good book, kids in my yard and cupcakes in my oven and I am in my glory.  Throw in a baseball game or two and that is a blissful recipe that defines summer.
 
These cookies are my daughter's favourite. Since she had a rough go this year in grade five I decided to surprise her, and her brothers, with this after school snack. There is nothing like coming home on the last day of school to a batch of fresh baked cookies! 
 
 
 
Last Day of School
Oatmeal Chocolate Chip Cookies
 
You will need:

3/4 cup brown sugar, packed
1/2 cup sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups quick oats
1 cup chocolate chips (add more if you like!)



Directions:

  • Preheat oven to 375 degrees
  • In a medium sized bowl, blend together sugars and butter until light and fluffy
  • Add eggs and vanilla, mix thoroughly
  • In a separate bowl, sift together flour, baking soda, salt and cinnamon
  • Stir into wet mixture 
  • Add oatmeal and chocolate chips and stir until combined
  • Drop by rounded tablespoon onto parchment lined cookie sheets
  • Bake 10-12 minutes and let cool 1 minute before transferring to a wire cooling rack

 
Enjoy!
 
 
 

Thursday, June 27, 2013

What time is it?

    Summertime!
 
 

Today marks the last day of elementary school for our son.  He woke up today feeling both happy and sad.  On the one hand, he is thrilled to be finished school for the summer. On the other hand, he is feeling pensive about leaving a school that he has attended since he was 4 years old.

It will be tough to say good bye to the teachers that have touched his life in so many ways.  What makes this day somber for me is the fact that he is our last child attending that school.  My son is not the only one saying good bye. I too must bid adieu to the staff that has made elementary school an enjoyable and educational experience for my children.

As a thank you, I decided to bake up a batch of decadent cupcakes.  Since teachers often put in long, thankless hours and spend many late nights preparing engaging and well planned lessons, coffee is a necessity.  When pairing coffee with the thought of summertime, the delicious, decadent Starbucks Mocha Frappuccino came to mind.  While I can't possibly supply an entire staff with Frappuccinos from Starbucks, I certainly can bake up a replica!

These cupcakes serve up the rich, satisfying taste of chocolate and coffee topped with creamy, indulgent whipped frosting.  Pure enjoyment - just the way a summer treat should be.



Starbucks Mocha Frappuccino Cupcakes
 
For The Cupcakes You Will Need:
 
1 box devil's chocolate cake mix
3-4 tbsp Starbucks coffee, black 
3 eggs
1/2 cup oil
3/4 cup buttermilk
1/2 cup sour cream
1 tsp vanilla extract
 
  •  Preheat oven to 350 degrees and line pans with cupcake liners
  •  Sift cake mix into a small bowl and set aside
  •   In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract
  •  Stir in cake mix until batter becomes smooth
  •  Add coffee and stir again to combine
  •  Fill liners 3/4 full and bake for 16-18 minutes or until an inserted toothpick comes out clean
For The Frappuccino Buttercream You Will Need:
 
1/2 cup butter, softened
1/3 cup Starbucks coffee, black
1 tbsp milk
4 cups powdered sugar
Chocolate covered coffee beans
Cocoa powder
 
  • Beat butter and coffee until smooth
  • Add powdered sugar 1 cup at a time, alternating with milk until you reach your desired consistency
  • If mixture becomes too thick, add more milk 
  • Pipe onto cooled cupcakes and top with chocolate covered coffee beans and sprinkle with cocoa powder
 
Enjoy!
 
Thank you St. Pius Staff...
have a wonderful summer!
 
 
 
 


Wednesday, June 26, 2013

It's Raining Cupcakes!



 
Baking up a storm today!
Check back for the recipes soon. I'll be sure to post them as soon as possible!

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Monday, June 24, 2013

Moments With Friends...

    



     A friend of mine gave me a card today. It spoke volumes about our friendship and how far we have come together.  I couldn't have said it better myself;

"Moments with friends can't be counted in minutes or hours...
They can only be measured by the heart."

     We've been friends for years, but as we juggle work schedules, family life, children's sporting events and life in general, we are able to find less and less time to spend together just being girlfriends.  Yet when we do find time, we pick up right where we left off and make the most of our time together.  Even when we are not together we often take a moment to send a quick email to say hello and let the other know that we are thinking of them. We've shared a lot together and there really aren't enough words to say what our friendship has meant to me.  I hope she knows how special she is.

     Ironically I made these cupcakes to take to her house today.  I hope they made her day as much as her card made mine.



Strawberry Daiquiri Cupcakes With Chocolate Ganache 
 
  You Will Need:
 
For the cupcakes: 
1 box white cake mix
4 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon vanilla
3 tablespoons liquid strawberry daiquiri mix 
  •  Preheat oven to 350 degrees and line pans with cupcake liners
  •  Pour cake mix into a bowl breaking up any lumps and set aside
  •  In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract together
  •  Add cake mix and stir until just combined
  •  Fill cupcake liners 3/4 full and bake for 15-18 minutes, or until and inserted toothpick comes out clean



Chocolate Ganache: 
1/2 cup chocolate chips
1/4 cup heavy whipping cream 
  • Place chocolate chips is a heat proof bowl and add heavy cream
  • Microwave for 20 seconds, remove and stir
  • Continue to microwave in small increments until mixture becomes smooth and creamy
  • Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting
 
 
 
Strawberry Butter Cream Frosting:
 
1 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons strawberry flavored Jello powder
4 cups powdered sugar
Strawberries to garnish (*I didn't have any on hand so I used raspberries instead)  
  • Whip butter for 2 minutes
  •  Add vanilla extract, Jello powder and slowly add powdered sugar 1 cup at a time
  • Pipe onto cupcakes and garnish with fresh strawberry slices (or in my case raspberries)
 
 
 
Enjoy!
  


 



Monday, June 17, 2013

The key to happiness...

 
 
     Believe it or not, I have only recently tasted key lime pie.  Once I tried a bite I wondered why I had waited so long!  It was decadent, creamy and tart, and will forever remind me of our vacation.  I was fortunate enough to order a slice while in Key West Florida where it is best known.  As the weather gets warmer here in Southern Ontario I find myself drawn to the tastes of summer.  While perusing my recipes I came across on for key lime pie and it got me thinking... why not bake key lime cupcakes?
 
 
     As I sifted through various websites I learned more about the key lime than even Cliff Clavin would know!  Here are some facts about key limes that I found rather interesting:
 
 
  • they are yellow when ripe, but usually picked green commercially
  • they are smaller and seedier than a regular lime (and much harder to juice and zest I might add!)
  • key limes have a higher acidity, a stronger aroma, and a thinner rind than that of a regular lime
  • they are valued for their unique flavour compared to other limes, with the key lime usually having a more tart and bitter flavour
  • they are also known as "the bartender's lime"


     Perhaps the most interesting fact that I discovered however, is that the key lime makes a fantastic cupcake.  Here is the recipe that I used; it pairs very well with a margarita and flip flops. Enjoy! 






Key Lime Cupcakes:

1 box white cake mix
3 eggs
3/4 cup buttermilk
1/2 cup sour cream
1/4 cup key lime juice
zest of 2 key limes
1 tsp vanilla extract

Key Lime Butter Cream Frosting:

1 cup butter, softened
1 tsp.key lime juice (you can add more if you desire a more intense flavour)
4-5 cups powdered sugar
1/3 cup milk
Key lime candy slices and graham cracker crumbs to decorate

Cupcake Directions:

  •  Preheat oven to 325 degrees and line pans with cupcake liners
  •  Sift cake mix into a small bowl, breaking up any lumps and set aside
  •  In a large bowl combine eggs, buttermilk, sour cream, lime juice, zest and vanilla extract and mix until smooth
  •  Stir in cake mix until blended
  •  Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean 

    For the frosting:
  • Place butter in medium bowl and  beat until fluffy
  • Add lime juice and then slowly add powdered sugar, 1 cup at a time, followed by some of the milk and mix until you reach your desired consistency
  • Pipe onto cooled cupcakes and top with key lime candy slices and sprinkle with graham crumbs






 
Delivering smiles one cupcake at a time!


Tuesday, June 11, 2013

Oh the places you'll go...



“Congratulations!
Today is your day.
You're off to Great Places!
You're off and away!”
~ Dr. Seuss 


     Graduation. A time of celebration and reflection as the future and its endless possibilities are contemplated.  This year there are numerous graduates in my family.  We have a son graduating from elementary school and going off to high school. Our nephew is graduating from high school and heading off to University.  As well, there are three graduates from the Faculty of Education,  myself included.  My niece and brother in law will join me tomorrow as we celebrate the completion of the Bachelor of Education program. 

     For me graduation signifies a new beginning. This past year has taught me things about myself that I could have learned in no other way.  It taught me that I have an ongoing desire not only to teach, but to learn.  It taught me that I have a stronger will and more discipline than I had suspected.  Perhaps the best thing it taught me was that I have family and friends whose love and support is always there for me.  That alone is worth more to me than any diploma or acclamation. 

     Although this past year has been gruelling in more ways than one, I feel that I have emerged not only wiser, but stronger.  I have survived setbacks that have taught me things about myself and my ability that I was not previously aware of.  It has been said that you will never truly know yourself, or the strength of your relationships, until both have been tested by adversity.  I believe that such knowledge is a true gift, especially if it has been earned through hard work and determination.  This knowledge, now that I have it, will be worth more to me than any degree I have ever earned.

     So as I venture onto the stage tomorrow to receive my diploma I know that my family and friends will be there to once again support me; whether they are there in person or in spirit.  What they won't realize is that they are earning that certificate right along with me for I couldn't have done it without them. 






Oh the places you'll go cupcakes

I made these for my niece who will be graduating with me from the Faculty of Education tomorrow.  She enjoyed them and I hope you will too.
 
For the cupcakes you will need:
 
1 box Devil's Food Cake Mix
3 eggs
1/2 cup unsweetened applesauce
1 cup buttermilk
*To make your own buttermilk put 1 Tbsp of vinegar in a glass measuring cup. Add enough milk to make one cup and stir. Let stand for 5 min.
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon cinnamon
 
Directions:
 
~ Preheat oven to 350 degrees and line pans with cupcake liners
~ Sift cake mix into a bowl breaking up any lumps and set aside
~ In a large bowl, whisk eggs, applesauce, buttermilk, sour cream, vanilla extract and cinnamon
~ Add cake mix and stir until smooth
~ Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted toothpick comes out clean


For the chocolate ganache you will need:
 
1 cup chocolate chips
1/4 cup whipping cream
 
Directions:
~ Place the chocolate chips in a heat proof bowl with whipping cream
~ Microwave for 20 seconds, remove and stir
~ Continue to microwave in small increments until smooth and creamy
~ Dip the tops of your cooled cupcakes into the ganache and let set
 
 
 
For the frosting you will need:
 
8 Tbs (1 stick) unsalted butter, at room temperature
4 cups confectioner's sugar
1/3 cup milk
1 tsp vanilla
 
Frosting Instructions:

~ With an electric mixer cream butter until fluffy
~ Slowly add powdered sugar, 1 cup at a time, alternating with the milk and vanilla  and mix well
~ Add more powdered sugar for a thicker frosting and more milk for a thinner frosting depending on your taste
~ Add food coloring if desired (in this case I chose blue and yellow our school colours)
~ Pipe icing onto cupcakes and garnish with a mini Reese's Peanut Butter Cup, a square of Hershey's chocolate secured with a dollop of frosting and decorated with a frosting tassel 




enjoy!

Saturday, June 8, 2013

It's time to play the music, it's time to light the lights...


    




     It's June, and while it is the month that most teachers long for, it is also the month that causes a great deal of stress.   For teachers, June is often the most busy and demanding month of the school year. This is the time when teachers not only have to deal with spring fever, class trips and end of the year parties; they also face the overwhelming prospect of writing formative report cards.  Very few things are more daunting than the task of composing constructive, insightful and original comments on dozens of official transcripts.

    Most teachers do not relish the challenge of forming genuine and unique comments about each and every child in their class.  While I have yet to do it myself, I can tell you that it is not easy.  Comments on a report card should not only reflect grade levels, but also provide parents additional information about their child and give them a picture of how they behave at school.  It takes hours upon hours to come up with intuitive comments that are worded in just the right way.  The English language takes on new meaning when teachers creatively use words such as determined, energetic and imaginative to describe less than desirable classroom behaviour.  While teachers would often like to write things such as; "He sets low personal standards and then consistently fails to achieve them" such honesty is frowned upon.  Rewording comments such as; "This student should go far, and the sooner she starts, the better" is in the teacher's best interest.  As well, teachers should avoid comments such as "He brings much joy to the class whenever he leaves the room."  It is important to stress the positive attributes of each student and list goals to work on to notify the parents about the negatives.  In some cases this is much more difficult than it would seem.

     I recently visited some of my teacher friends who are in the midst of report card season.  This picture best describes them;


Fortunately I had a tray of triple chocolate cupcakes in hand.  Apart from a bottle of wine, chocolate is the next best antidote.  My friends at SJV enjoyed these cupcakes so much that I may just have to return next week with a double batch. Hang in there ladies, the end is near.  In the mean time, here is the recipe for my killer triple chocolate cupcakes.  If you need a distraction from report card writing follow my instructions and enjoy. When all else fails, keep calm and eat a cupcake!
 

 
Death by Chocolate Cupcakes





 

For the cupcakes you will need:

1 box Devil's Food Cake Mix
3 eggs
1/2 cup unsweetened applesauce
1 cup buttermilk
*To make your own buttermilk put 1 Tbsp of vinegar in a glass measuring cup.  Add enough milk to   make one cup and stir. Let stand for 5 min.
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 glass of wine
 
Directions:
  • Preheat oven to 350 degrees and line pans with cupcake liners
  • Sip wine
  • Sift cake mix into a bowl breaking up any lumps and set aside
  • In a large bowl, whisk eggs, applesauce, buttermilk, sour cream, vanilla extract and cinnamon together
  • Sip wine
  • Add cake mix and stir until smooth
  • Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted toothpick comes out clean
  • Enjoy the glass of wine while the cupcakes bake and fill your kitchen with the glorious scent of chocolate
For the chocolate ganache you will need:
 
1 cup chocolate chips
1/4 cup whipping cream
 
 
Directions:
 
  • Place the chocolate chips in a heat proof bowl with whipping cream
  • Microwave for 20 seconds, remove and stir
  • Continue to microwave in small increments until smooth and creamy
  • Dip the tops of your cooled cupcakes into the ganache and let set
 
 
For the chocolate butter cream frosting you will need:
 
1/2 cup butter, softened
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3-4 cups powdered sugar
1-2 tbsp milk or cream
 
Directions:
  • With an electric mixer cream butter until fluffy
  •  Add vanilla extract and cocoa, beat well
  • Add 1 tablespoon of milk/cream
  • Slowly add powdered sugar, 1 cup at a time, until you reach your desired consistency
  • Add more powdered sugar for a thicker frosting and more milk/cream for a thinner frosting depending on your taste
  • Pipe icing onto cupcakes over ganache once it has set and garnish to your heart's desire (I used squares of Hershey's Chocolate)
 




Wednesday, June 5, 2013

A cupcake for your thoughts...

    



     When I started writing this blog I wrote it for myself alone. It was a way to express my thoughts through a creative outlet. I have always loved to read. Add to that the fact that I've spent all of my adult life working in some form of a library and I guess writing was a natural progression. I am always amazed when I read a really good book. I often wonder how an author creates an idea and breathes life into it. How do they infuse such vivid detail and emotion into a novel? So much so that when I am done reading I mourn the loss of the characters I have come to know and care for.


      I have been inspired by the many books I've read.  Through them I have traveled the world. I have seen the most amazing sights and tasted the most delicious food.  Books have awarded me many a journey of the senses. While I am an avid reader, I have never considered myself to be a writer. Not for one minute did I think that anyone else would read this blog, let alone enjoy it. It was never my intention to garner an audience. Somehow though, people have discovered my little piece of the World Wide Web and have been reading my musings on a recurring basis. Largely due to the wonders of social media I have readers in Canada and the U.S.; most of whom I am positive are my family and friends. What amazes me though  is that I have also acquired the interest of readers in the following countries; France, Russia, Venezuela, Bahrain, Germany, the U.K., Ireland and the Philippines! I am humbled and bewildered.

      I recently read a perfect analogy by author Beth Harbison.  She said "Writing is like baking cupcakes, you're trying to make something from the raw. Like with cupcakes it's flour and eggs and stuff, and with books it's ideas and words. The end result is the same though, you want people to eat them up."  Now that I know people are actually reading my reverie, I feel the need to post not only more regularly, but with enhanced mindfulness of my audience.  No longer can I just fill the page with mindless contemplation.  I realize now that what Beth Harbison says is true. I don't want people to merely read my blog; I want them to eat it up! So please, try my recipes and enjoy my stories. Feel free to leave me a comment; I'd love to hear from you!  This blog has a renewed purpose and I hope it makes your life as sweet as it makes mine.

       This recipe is one that I made for my very special niece on her 20th birthday.  She, along with many others in my life, continues to inspire me and make me feel so very blessed.  Enjoy!



Not Quite All Grown Up Cupcakes
(after all, you're never too old
for peanut butter and chocolate!)

 
You will need:

  • 1 box white or yellow cake mix
  • 3 eggs
  • 1/3 cup unsweetened applesauce
  • 1 cup milk 
  • 1/2 cup sour cream
  • 1 tbsp. vanilla extract
  • 1 cup mini M&M's

Preheat oven to 350 degrees and line pans with cupcake liners.

  •  Sift cake mix into a small bowl, breaking up any lumps, and set aside
  •  In a large bowl, combine eggs, applesauce, milk, sour cream and vanilla extract
  •  Stir in cake mix until batter becomes smooth
  •  Fold in M&M's being careful not to over mix because the coloring from the candies will dye the cake
  •  Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean

Peanut Butter Frosting:
  • 1/2 cup smooth peanut butter
  • 1/2 cup butter, softened
  • 2 tsp. vanilla extract
  • 3-4 cups powdered sugar
  • 2-4 tbsp. milk
  • Extra M&M's for decorating
In a large bowl: 
  •  Beat peanut butter and butter until smooth
  •  Add vanilla extract and slowly add powdered sugar 1 cup at a time  
  •  With the mixer on low add milk 1 tbsp at a time until the frosting becomes smooth and fluffy
  •  Add more powdered sugar if needed or more milk until you reach the desired consistency
  •  Pipe frosting onto cooled cupcakes an top with extra candies