Archive for October, 2010

Party at the Mansion, Y’all…

October 21, 2010

Wow, I am CRANKY today.  I think it’s a Thursday thing.  It all began this morning when I hated everything in my closet.

Thank goodness for the holiday aisle at Walgreens.  And baby bunny pictures on Google Images.  And coffee.  Lots of coffee.  Otherwise it could have been a real bad day.

I’m having  a Halloween party next Friday.  If I know you, you’re invited.  I promise I won’t be cranky.  I’ll be party fun!  And there will be beer and bourbon ice cream.  What’s better than that?

Also, if someone could think of/create me the perfect Halloween costume, that would be awesome.

XOXO,

carly

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Miniature Evil

October 17, 2010

Today was my sister’s bachelorette spa party. The wedding is just a few weeks away now! Like my nails?  We had a blast at Juko Nail & Skin Rescue in Wicker Park. I highly highly recommend Juko for all your mani/pedi needs. The owner Oksha and her staff were so accommodating and so so nice.  We all felt pampered.

Annnnnddd I baked mini pumpkin cupcakes with maple cinnamon cream cheese frosting for the party.  Long description.  Tiny cakes. So good. Very Dangerous.  Someone come over and eat the three dozen leftover.  Yikes.

Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting


adapted from here and here.  Recipe makes about 60 mini cupcakes.

2/3 cup milk
1/4 teaspoon vinegar
2 cups all purpose flour
1/4 cup wheat flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground gloves
1/8 teaspoon ground ginger
1/4 cup (1/2 stick) butter, melted
1 cup white sugar
2/3 cup packed brown sugar
2/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup canned pumpkin

1 (8 oz) package of cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temp
2-3 cups powdered sugar
4 teaspoons maple syrup
1+ teaspoon cinnamon
dash of salt

For Cupcakes:

Preheat oven to 350°F.  Prep mini cupcake pan with paper liners.

Add vinegar to milk and set aside.

Combine flours, baking powder, baking soda, and spices in a medium bowl and set aside.

With a stand or electric hand mixer beat together the milk, butter, sugars, oil, vanilla, and pumpkin.  Gradually beat in the flour mixture until smooth and well combined.

Fill mini cupcake pan with batter and bake 12-14 minutes, until toothpick inserted in the center of a cupcake comes out clean.  Cool on a wire rack.

For Frosting:

Beat together butter and cream cheese until whipped and well combined.  Gradually add two cups powder sugar.  Beat in maple syrup, salt, and cinnamon.  Add more sugar or cinnamon to taste.  Refrigerate until ready to use.

Frost cooled cupcakes and serve!  Be sure to refrigerate the leftovers.

San Fran Love

October 16, 2010

Trip Highlights:

I am back in Chicago, after spending the past three weekends out of town.  It feels good to be back… sleeping in my own bed, clean laundry, groceries in the fridge–nice home things.  Pics from above are from my trip to San Francisco.  It seems I’m never there long enough to do everything I want.  This is easily one of my favorite cities to visit.  I already kind of miss it.  One weird question… who thought it was a good idea to not only carpet the BART subway cars, but use upholstered seats?  Ummmm…

Guess Where?

October 3, 2010