This semester I have been trying to pick up the grades, but I still found a little bit of time between classes to do other fun things. I took 10 hours this semester... That's the most I've ever taken in law school. Ya, I will pay for that genius move when I take 4 finals in 4 weeks.... Again, the most I've ever taken in law school. Don't get me wrong, I'm not complaining, there are people that are taking 6 finals... pardon my language, but f*ck that. I will stick to my little 4.
Anyway, here's what I failed to post about...
This is the Houston Magazine My Table. It's a pretty good reference magazine for what's good to eat around town. No, I wasn't featured in it... yet. But my Daddy was!
That's right, number 57 of things you must eat before you die. Pretty impressive huh? If you like Mexican bbq, that's where you need to go. :)I've been doing some interesting cupcakes lately. For my best friend's birthday, I made Batman cupcakes... I am still trying to figure out how to make black icing that doesn't taste like poop. Bitterness is not a friend to anyone, just FYI. In the meantime, I used that fake Wilton stuff for the Batman cupcakes (which I don't have a picture of) and these Spidey cupcakes...
Again, I am still learning to have a steady hand, so the lines might be a little off. Hey, practice makes perfect, right?
In October, we celebrated Halloween in our usual fashion. G and I like to sit and carve pumpkins while we watch TV... in particular, we have to watch It's the Great Pumpkin, Charlie Brown. I guess that's one of my neurotic things, but it's just not Halloween or Christmas unless Charlie Brown is on the tube.
Anyway, this is my pumpkin... it's supposed to be a skull and a cupcake, but it looks like a melting face and a cupcake that's on fire...
Oh, and of course, our costumes. We went all out this year... or rather, I went all out this year. For a week, after I got home from class, I would plug in the hot glue gun and get to work... It was worth the effort I think. :)
I strung up LED lights in the fluff and used poster board for my "cup". I received a lot of compliments, but there were a few people at the bar that called me "cloud" and "sundae". Idiots.Anyway, since October has ended, finals season has picked up full swing. It sucks. But the good news is, I lost my job! Well, that's not really good news, but at least I have time to study and I can release the stress by baking a few things during my breaks...
I will try to keep up more once I bake something. For now, for those interested, here is my sister's Italian Cream Cake recipe... She's awesome at making this cake, but I changed it a little bit for cupcakes. We are having her baby shower tomorrow, and I am making these tonight. I will post pictures and comments after the weekend is over...
Toodles!
Ingredients:
· 1 stick margarine, (4 ounces)
· 2 cups flour......I always use Cake flour - seems to taste better to me :)
· 2 cups sugar
· 1 cup buttermilk (I use half buttermilk and half whole milk)
· 1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups.... I don't know about coconut in a can, so I just used the bagged stuff. Also, that bagged stuff is kinda sweet, so just go according to how much you like coconut.
· 5 egg whites, stiffly beaten
· 1/2 cup shortening... There's a brand I use regularly called Earth Balance. They sell at Whole Foods and Central Market. I haven't seen it at Kroger but I haven't really looked.
· 5 egg yolks
· 1 teaspoon baking soda
· 1 teaspoon vanilla (I probably use a little more)
· 1 cup chopped pecans, or walnuts
Frosting:
· 1 package cream cheese, softened (8oz)
· 1 box confectioners' sugar, (1 pound) (Again, this is to taste, so don't feel like you have to use the whole box or bag.)
· 1/2 stick margarine, softened (4 Tbs) (There is a butter at Central Market I use called European Style butter. It's better for cream cheese frosting because it has less liquid, so your frosting is a bit stiffer and doesn't ooze all over the place.)
· 1 teaspoon vanilla (Here, I use vanilla bean paste or actual vanilla beans. I just love the little flecks in the frosting.)
Preparation: Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese and butter until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
