Final Countdown

brownie

Wow.  If Jen Hatmaker is hangin’ on by a thread, then I’m clinging to a thread’s molecule right now.  I.  AM.  COOKED.  I.  AM.  FRIED.  You can put a fork in me, cuz I is dun.

It is Monday afternoon and I’m finally posting my Monday thoughts for the week that I have religiously gotten to every Monday before 9:00 am (OK, 10:00) for the past six months–even when I was on my imagined deathbed back in March.  But sometimes, when you are the mother of three kids under the age of nine, there are factors which lie out of your type-A personality control.  I am OK with this.  Mostly.

Hopefully I can get this done before 9:00 pm.  People, this is just where I’m at today.

Three days.  Three more days till the end of the school year.  In that time I will have the pleasure–and when I look back on this it will be a pleasure–to attend a kindergarten performance and potluck breakfast, a third grade potluck  park-picnic/performance and and second grade–say it with me: potluck party.  Oh, and I am in charge of the birthday treats for the June babies (Rhea is turning nine this month) at said third grade picnic.  Sometimes I think about being bored and how nice that might be.  Do you?

I’m making a delicious egg dish for Grayson’s breakfast, which I will post later this week.  I haven’t a clue what I’m making for Josie’s party, but I don’t have to worry about that for another 24 hours, so it’s not even crackin’ the top 10 on my to-do list yet.  For the third grade birthday celebration I’m going all out.  Well, “all out” for how motivated I’m feeling right now at least.

I’m too cheap to buy store-bought-mountain-high-frosting cupcakes for 27 dollars, so I’m making my famous brownies.  They are so famous they even have a special name.  It’s called: Ghiradelli! 🙂

brownie box

The box is featured next a pile of notebooks, folders and other random academic support materials that keep coming home, day after day, by the backpack full.    There is no counter space left to get a clear shot without them and I can’t find a shovel big enough to sift through it all at the moment.  Like I said: this is where I’m at today.

Yes-sir-ee bob these delectable delights have all my favorite ingredients; things that make one proud to feed one’s family: You got your thiamon mononitrate (who doesn’t love that?) and your artificial flavor (my mouth is watering already!)  And my personal favorite: “canola or soybean oil.”  OR!!??  What the heck?

Yes, well, strugglers shan’t be picky, or something like that.  These brownies will be yummy and that is all I care about at the moment.  Really.  I don’t care about anything else.

I do have a tricky little brownie enhancing secret that I will now share with you: Add a tsp. of vanilla to the mix and then consider tossing in some extra sweet stuff.  We made three batches of brownies this afternoon.  One with white chocolate chips (pictured above), one with regular chips and one with M&M’s.  Practically gourmet by my standards at the moment and certainly snazzy enough to satisfy a pack of hungry and festive third graders tomorrow.

For some reason I have a nagging suspicion that addition to the assorted potluck party endeavors I am facing over the next few days, my family would also like meals at home, some clean clothes to wear, and a moderately clean house.

Some people are so demanding.

 

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Cupcake Diaries

finished!

So it was Grandma Maye’s (my mother-in-law) birthday yesterday and my trio of kitchen sidekicks wanted to kick it in the kitchen.  Josie, my middle love, has been reading Cupcake Diaries by Coco Simon and wouldn’t you know that the books contain recipes…  Sounds like one of those serendipitous moments when the planets line up–or at least that what my kiddos thought.

A healthy organic plant-based diet is what I shoot for in general, but I’m not made of stone.  Of course we can make cupcakes from scratch.  Whytheheck not?

recipe

Don’t worry.  I’m going to retype it in real people letters for your ease and entertainment.

Vanilla Cupcakes from Mia in the Mix by Coco Simon

Ingredients: 1/2 cup unsalted butter, 2/3 cup granulated sugar, 3 large eggs, 1 tsp. vanilla, 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp. salt, 1/4 cup whole milk

Directions (as usual, I ignored pretty much all the “do this step first and then do this” type instructions… sorry.  I said I would make cupcakes, I didn’t say I liked baking!  I still dislike it as much as ever…)  So, my directions are: put it all in a bowl and mix it up.  Oh–and I think I forgot the baking powder.  I got distracted when there was some heated arguing over who had “poured in the most stuff” that resulted in everyone stepping away from the bowl for a few minutes to re-evaluate our purpose in life.  We regained our purpose, overall, but I really don’t remember getting the baking powder out of the cupboard after all was said and done… and nobody complained so let’s just keep this tiny oversight between you and me.  K?  Thanks!)

Vanilla Butter Cream Frosting

Ingredients (I quartered the amounts and the original quantities would have been enough frosting for 100 cupcakes!)  2 tbsp. room temp. butter, 1 cup confectioner’s sugar, 1 1/2 tsp. whole milk, dash vanilla.  Mix and, uh, put on the cupcakes.

Sweet, fattening treats for the heck of it?  Not super common at my house.  Sweet, fattening birthday treats that connect literature to real life, allow my kids the chance to create and give to someone they love, feel proud of what they, themselves made and the opportunity for Josie to begin plans for her own foodie blog some day: I’m in.

Josie