Wow... it's been like 4 months since I last posted. Actually, it's not like that much has happened. I finished my 4th official semester of law school... Go Me! I will pat myself on the back, but not until I get the grades. Con Law and Evidence are NOT fun. I actually enjoyed Constitutional law, but my professor was feisty, you never knew what she was going to ask, so even if you knew the material, you didn't know the material...
I am making some wonderful cupcakes tonight. It will be my first time experimenting with mint! The order on the table is Mint Chocolate with peppermint cream cheese frosting. I'm so excited. I've had this box of Williams & Sonoma peppermint bark for about a week now and every time I take a bite, I envision little chocolate cupcakes with that stuff sprinkled on top.... drool. I can't wait!
I'm also making Red Velvet.... let me tell you my thoughts on that (pointless) cake. I don't like using unnatural ingredients. Mostly because I have a sensitive tummy and I never know what is going to upset it, but also because I just don't think it makes things better. Why add something unnatural if you can get the same affect using a (sometimes more expensive) alternative? I know, I know, I'm probably insulting everyone's mother right about now... Lord knows my own Mom used gelatin, food coloring and (bleh) artificial flavoring. I'm just saying... if God made it, why not use it?
With that being said, I hate red velvet cake. That seems to be the only cake with which I cannot find a suitable alternative. What's the point of Red Velvet cake anyhow? I know the history: Back in one of the great wars, there was a shortage on chocolate. Most of it was being sent to the troops over seas. So, it started as a great cause. However, red velvet has chocolate in it... a tablespoon to be exact. I guess my whole problem is, if it has the chocolate flavor... why not just make chocolate?? Anyway, back to my rant, to get that disgusting blood red color, you have to add like a whole bottle of cancer causing red food coloring. A WHOLE BOTTLE! Gross. I've tried looking for alternatives... beet powder, etc., but nothing keeps that red color. I'm not a chemistry major in any sense, but I do understand that even though the beet powder makes the batter red, once heated, it becomes a blah brown. Again... the cake is a waste.
Anyway, I am making this diaster of a cake because it's Christmas... and since it's Christmas, I am going to make it pretty and festive.
EEE! I just ordered new cupcake boxes. I'm pretty excited... this will save lots of money. Glenn is gonna freak. I have no where to put the boxes, but we'll figure that out later :)
So many things are happening soon. We are going to Atlanta for Christmas to spend time with his family. I'm uber excited! And then, for New Years, we are going to NEW YORK!! He's never been, so there are so many things I want to show him... can't wait!
Ok, I need to go do some work. I will write again before the month is over.
