Most mornings I'm lucky to wake after the third alarm shocks me out of a near-dead sleep. I am constantly reminding myself to pack gym clothes the night before in order to save a few precious moments come daylight. Without fail, only half my hair will curl the way I want it to, the skirt I tossed in the infamous hoard pile is purposely hiding and my cat is so cute that I have to snuggle her for a minimum of five minutes.
Needless to say, accessorizing is an afterthought.
While standing among a herd of a dozen other budget-conscious women in the dressing room line at Forever 21, pre-sweating* and overhearing bountiful tales of teenage drama (and thus wondering how many years I can shop at F21 before a friend or loved one takes me on the Maury Show to say "you think you're all that, but you can't wear that") (also, yes, the Maury Show is still relevant), I spotted a bright, cheery piece of neck-wear. Not thinking any longer than it took to check for noticeable rust, I bought the damn thing. Today I am pleased to report it has been worn three times, twice of which was during the work week.
My relationship with accessories is on the upswing!
Please notice the three day old band-aid I forgot on my foot.
*Pre-sweating (v): the act of knowing one will sweat due to nervousness, self-consciousness, awkwardness, agitation, distress or standing in the dressing room line at the local Forever 21, but has not yet begun sweating
Bourbon and I have a somewhat sordid past.
Only a few close friends know the intimate details of the evening that is now referred to as that one time I attempted to drink as much whiskey as Zach (& failed). But suffice it to say, the toilet and I were cozied up like two lovers in the corner booth of a dark bar. It should also be noted that this was the night I discovered Zach has a blessedly strong stomach.
Anyway, who wants dessert?
Ingredients for bourbon snickerdoodle cupcakes:
1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar (1 cup for batter, 1/2 cup for sprinkling)
1 stick melted unsalted butter
1 egg
1/3 cup greek yogurt
3/4 cup milk
3 tbs mid-shelf bourbon
Ingredients for bourbon buttercream frosting:
1 1/2 sticks room temperature, unsalted butter
3 cups powdered sugar
1/4 cup heavy whipping cream
1 tbs cinnamon
1 pinch salt
2 - 3 tbs mid-shelf bourbon (depending on how frisky you're feeling)
Let's do this:
Preheat your oven to 350 degrees // Grab a medium bowl and toss in the dry ingredients (flour, baking powder, baking soda, salt) // Grab a large bowl and whisk the melted butter and cup of sugar // Stir the egg, yogurt, milk, vanilla and bourbon // Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined and lumps have disappeared // Grab a small bowl and mix together the cinnamon and remaining sugar // Plop approximately one dollop of the batter into each cupcake liner // Sprinkle a generous portion of the cinnamon-sugar mixture on top // Plop an additional dollop of the batter into each cupcake liner (should be about 2/3 full) // Sprinkle more cinnamon-sugar on top of each cupcake (don't be shy!) // Stick those babes in the oven for about 15 - 20 minutes, cupcakes are done when a toothpick can be inserted and pulled out cleanly // Let the cupcakes chill out in the pan for a few minutes before transferring to a wire rack // While that's happening, beat the softened butter for 2 - 3 minutes // Slowly add powdered sugar, heavy cream, cinnamon, salt and bourbon while mixer is sill running // Continue mixing the frosting for 3 - 5 minutes // Once cupcakes are completely cooled, pipe or hand frost each cupcake and finish by sprinkling more cinnamon-sugar on top (there will likely be leftover frosting, which makes a great breakfast or post-work out snack)
Tips + Things I learned:
I accidentally added the wet ingredients to the dry--don't do that. Remember, slowly incorporate the dry ingredients into the bowl of wet ingredients.
Be generous with the cinnamon-sugar sprinkled between the layers of batter.
To create a homemade piping bag: spoon frosting into a large freezer bag, diagonally cut off a small corner of the bag, ta-da! The art of frosting cupcakes can be frustrating, so be patient.
The original frosting recipe called for two sticks of butter, but after making and eating a lot of the frosting (via squirting it from the bag into my mouth) I decided it could have used a bit less. The above recipe has been amended with this suggestion.
Full disclosure: this recipe was adapted from Sally's Baking Addiction
"Huck Finn!" they'll call you. "She could be a farmer in those clothes!" they'll say.
This post goes out to all you naysayers. To every cynic, sourpuss and party pooper alike.
This is in defense of overalls.
1. Overalls are comfy as hell. They come equipped with a blasé attitude that demands respect. Overalls know they are laid back, worn-in and the next best thing to sporting pajamas in public, but don't feel the need to say it aloud.
2. Overalls are bold. Since most of the population is either in denial of their comeback or convinced they belong exclusively on the Super Mario Bros, those brave enough to wear overalls as a fashion choice have wicked moxie.
3. Overalls are versatile. With heels? Sure! An oversized sweater? Why not! The options are truly limitless. Plus, overalls transition from season to season with enviable ease.
4. Overalls are quirky. Overalls know they are a little eccentric and are totally cool with it.
5. Overalls are for me.
"A muffin so delicious it may as well be a cupcake." That was the original tagline for this post, which I wrote several hours before tackling my first baking project for the blog. I clearly had some real pie-in-the-sky hopes for this venture. The older, wiser me looks back at young, naive Lindsey and thinks, "Aw... that's cute. You can remove those rose colored glasses now." No one mentions how laborious it is to start and stop a recipe for photo ops--whisk in one hand, camera in the other, cat mistaking the camera strap as a toy...
In the end these muffins turned out to be pretty tasty, though definitely not the cupcake in disguise I was expecting. I probably just need to bake some dang cupcakes.
Ingredients for blueberry lemon cream cheese not dessert but breakfast muffins (BLCCNDBBM for short):
2 1/2 cups wheat flour
1/2 cup sugar
1/4 cup honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
3/4 cup milk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup ricotta cheese
1 lemon for zest and juice
1 cup fresh blueberries + 1 handful for sprinkling on top and snacking
1/4 cup old fashioned oats for sprinkling
Ingredients for slap-your-mother cream cheese goodness:
8 oz cream cheese at room temperature (don't you dare touch that cream cheese until it is legitimately room temp)
3/4 cup sugar
1/4 cup brown sugar
Let's do the damn thing:
Preheat your oven to 375 degrees // Grab a medium bowl and toss in the dry ingredients (flour, sugar, baking powder, baking soda, spices) // Grab a large bowl and whisk the wet ingredients together (honey, milk, eggs, oil, vanilla, ricotta cheese, lemon zest + juice) // Slowly mix the dry ingredients into the bowl of wet ingredients (try not to over-mix otherwise you will ruin everything) // Add in those blueberries! // Use an electric mixer to cream the slap-your-mother cream cheese goodness // Gently fold about half of the mixture into the muffin mix // taste test that stuff, but don't get salmonella poisoning (optional) // Fill each muffin liner about 2/3 full, leaving room for more of the cream cheese mixture // Dollop the remaining cream cheese mixture on top of each muffin and gently press down // Sprinkle oats and a few extra blueberries on top for good measure // Bake for approximately 25 - 30 minutes, muffins are done when a toothpick can be inserted and pulled out cleanly // Let muffins cool in the pan for a few minutes, then transfer to wire rack // Eat at least one while it's hot enough to burn your mouth because you don't have enough patience to wait
Tips + Things I learned:
I have a mild, but healthy addiction to lemony treats. If made again, I would definitely use more lemon zest and juice.
The types of flour and sugar used can be mixed up. I was running low on granulated sugar, so I substituted portions with honey and brown sugar.
Once the liners are full of batter, tap the bottom of the tin on a flat surface to get some of the air bubbles out. My mom taught me this trick ages ago and I swear by it.
Coming soon...cupcakes!
Full disclosure: this recipe was heavily adapted from Frugal Foodie Mama
I can't say for sure what motivated me to come back to this space. But after reflecting, I can fairly confidently narrow it down to the following:
Getting married
Watching the final season of What Not To Wear in two weeks time (and subsequently hating everything in my closet)
Receiving a KitchenAid mixer for Christmas
Finding a passion for health & fitness
And after having a bit of an Aha! moment (literally as I was typing the list), I realized something else: These are the things I want to write about. I cannot absolutely put the future of my blog in any single category - Lifestyle, Personal Style, Foodie, Health, etc. You know what, though? That's ok. It may be a bit erratic, I very likely won't post 3 - 4 times a week, my inspirations and interests may change... but this is my blog. I make the damn rules around here. Oh yeah, and sometimes I say 'damn'.
Should you care to join in my adventures, please hang around. If not, that's cool.
Let's talk clothes for a sec. I ran to the mall yesterday afternoon with one thing in mind - a moto jacket. Three hours later I emerged with everything but a moto jacket. A success in one sense, an utter failure in another. Included in my haul was the hat I'm sporting, which was on I-never-have-this-kind-of-luck sale for $2.99. Originally $50. If I were a mic-dropping kind of gal, this is when I'd do it.
