Next time someone trots some tired saw about how gay people shouldn’t be allowed to marry for [whatever specious reasoning], smack them upside the head with this: lefties shouldn’t be allowed to marry either! (Video at linked page.)
Or something like that.
So I’m shutting up.
I will see you later, but don’t hold your breath or anything.
(by gabby cupcakes)
Hello Kitty girl and her mom were in this morning. She’s so polite and she’s so happy about everything. Picking out a cookie or a cupcake, getting some milk, whoever’s working the counter handing over her stuff… It’s really neat to watch.
Gotta remember to tell her/her mom how nice it is to have her in the store, next time.
One of the nice things about cupcakes is that you don’t have to make cupcakes. If for instance like us you’ve got too many, you can use the same recipe to make a regular cake or cake balls or something. Listed.
Vanilla almond cupcakes with salted caramel buttercream via Gimme Some Oven. I bet these are great!
Here is their recipe:
Vanilla Almond Cupcakes w/ Salted Caramel Buttercream Recipe
(Adapted from Hello Cupcake and Chow)
- 1 (18.25 oz.) white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 tsp. almond extract
- 1 tsp. vanilla
- 4 eggs
- 1/4 cup sugar
- 2 Tbsp. water
- 1/4 cup heavy cream
- 1 tsp. vanilla
- 3/4 cup (1.5 sticks) salted butter, softened
- 2 cups powdered sugar
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting (pics above and below):
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).
Listed, and these will probably make it as a special for next month.
Mocha Ice Cream Cupcake
This looks great, but I don’t like coffee, so I’m pretty sure I wouldn’t like this. Another argument for installing an ice-cream bar, though.
Mocha cupcake with cherry compote and creamy mascarpone frosting.
Pretty. Sounds tasty, too. Not sure about the mocha part of things. Listed.
One thing I learned while I was home lying around in a snotty haze: Velma wasn’t necessarily any brighter than the rest of the gang, she was just usually more logical. Shaggy and Scooby, now they were bright: when confronted with something scary, they wanted to go somewhere else, not chase after it.
The gang did a LOT of breaking and entering, too, plus property damage. And yet, they were never arrested!
I’m feeling well enough that I’m updating my lists and I’m over halfway done with costouts for our new dailies for May. I may even be ahead by tomorrow.
We’ll see, though. Also, these have been listed and they look gooooood.