This month is literally flying by! I can’t believe that Spring Break is right around the corner. This means spring is almost here. This also means my maternity leave ends. Which is sad for all. But, it will be nice to get back to work, see my students, and think academically again. When I left my students in mid-November, I told them I was returning on April 1st, and it wasn’t an April Fool’s Joke. (My high school students didn’t get it–ahh, the humor is lost on them.) At the time, it seemed like my break would be for so long, but that too has flown by.
I actually made these truffle cupcakes around Valentine’s Day, but between preparing lesson plans, working on a quilt for baby Grace’s nursery, (I’ll post that when I finish), and taking care of the ins-and-outs of two little cherubs, these yummy cupcakes didn’t make it out on the blog in time for the big romantic day. That’s fine; they’re good any time of the year. To make things easier, I used store-bought truffles, but you can make your own. Continue reading
We celebrated my brother-in-law’s birthday today. Just like all of us who’ve hit the 30-year club, each consecutive birthday is that much closer to 40, therefore making birthdays a bit painful. I won’t tell you how old he is, but I will say he’s closer to 35 than 30. Actually, I shouldn’t chuckle, since I’m only a year and a half behind him.
Anyway, he’s not really a sweets person, so when I asked what kind of dessert he wanted to help celebrate his big day, he just said something that wasn’t too rich. I decided on these cupcakes, partly because I had some bananas to get rid of. (You can read about my banana problem here and here.) But mostly it was because it’s the end of summer and the perfect dessert to kick off the fall. Continue reading
Are cupcakes healthy for you if there’s a vegetable in it? You know, don’t you eat more veggies when you sneak them into something? I try to tell myself that every time I eat one of these cupcakes–I am getting my daily allowance of vegetables. In all seriousness, while they may not be fully healthy, it is cake after all, these cupcakes are so moist and delicious, you’ll be hard-pressed to eat only one. Continue reading
I made these cupcake toppers for Courtney, over on her wonderful blog Sweet C’s Design. Originally, I made them for Easter, but since there’s flowers and other spring-y things on it, I thought I’d post them here too. They are super easy to make and the best thing about it is that you can make them months ahead of time. (They will save if stored properly–more on that later.)
To make the toppers, you need the following items:
-fondant (I like the brand Satin Ice, because it actually tastes good—and stored properly, it will last 6+ months) Continue reading
Filed under cupcakes, misc.