I’ve been needing to relax a
little lot lately so the Husband suggested some retail therapy!
I stopped at Home Goods and found some amazing stuff!
First of all—they have awesome chandelier style cupcake and cake stands: check this out!
And I finally did something I’ve been dying to do for awhile now! I saw the idea for using an Apothecary jar as a cupcake liner holder on Pinterest here:
So after seeing that I decided to make one myself! I didn’t want to actually make the jar so I decided to just buy one at Home Goods. It was only $12.99! That seems like a steal to me!
What’s that jar in the corner you ask? It’s my vanilla bean paste that came in the mail today! Finally! Thank you Amazon!! (click the link to buy some yourself!)
Sometimes you just don’t need words…..
The past two baking attempts I did were absolute fails. FAILS. I’ve only burned cookies twice and messed up a recipe (to my best attempts at remembering) once. So, I’m sure you can see how the past two attempts I’ve had at baking that resulted in fails were absolutely embarrassing.
I finally bought an oven thermometer (a long overdue gadget) and my oven is not heating properly! What a shame is that? So, I’m experimenting with no fail box cupcakes so I don’t waste much time or good ingredients 🙂 Sorry to my co-workers but I know they won’t really care.
The one thing I won’t skimp on–the frosting. It’s important to note that this frosting is AMAZING. Absolutely heaven… unless you are allergic to peanuts. Then please, don’t even attempt it!
Ina Garten Peanut Butter Frosting
aka: the best peanut butter frosting… ever.
Kathleen’s Peanut Butter Icing:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Once complete I usually stick it in the fridge for a bit to stiffen up before piping onto cooled cupcakes.
Sometimes, life just doesn’t happen the way you hoped it would.
Last night I was ready to bake The Ultimate Vanilla Cupcake. ULTIMATE people. I mean I had high hopes for this. I have a cupcake recipe that I usually use but figured, it wouldn’t hurt to try!
Well, we had a massive fail. I don’t know what it was honestly. I keep asking, did I over beat, over mix, were the eggs too cold? Butter too warm? Too much butter? Should I really have omitted butter?!
I ended up with heavy dense sponges. I mean really, this is the inside of the cupcakes—no one looks at that and thinks “Oh wow, let me have another!”
The recipe is at the link above. I know for a fact something was up—but for now, I’ll be sticking with my usual recipe. The one I know and love. And have neglected for too long.
This weekend I’ll be baking more. I’ve got to step up my game and prove my baked goods are the best!
Today was an awesome day for eating!
I had my Diva Morning Makeover this morning and totally got my butt kicked. This was like boot camp x 1000! I was so tired when it was over that I had to sit a while and rest! So, after about 30 minutes of resting I came home to shower before heading to the grocery store. I was STARVING by this time. I knew I needed to buy veggies and lots of them. I really haven’t had enough veggies the past week or two. So, lunch was a salad and dinner was some steak with veggies. It’s been a delicious day for food!
This weekend I knew wanted to bake. It’s been a while since I heated up the oven for something new! I used a basic yellow cake recipe and canned frosting (bad move but it was quick and I had it on hand from something at work) and I really just wanted to use my new pans and my icing kit.
I’ll let the pictures do the rest for you. I’m going to watch 21 Jump Street…. again. It’s THAT good.