Holy smokes…
okay,
Yesterday Missy came over! For the first time in a long time, we were able to spend more than just an hour or so together. It was really great. We went and had lunch at Papi’s (My fave tex-mex place) and we went out to garden ridge (which was a bust). Believe it or not, I introduced Missy to World Market (yea, I know, how has she never been there??) and she got a beautiful green capiz shell chandelier.
After she left, my Nicole invited me to hang with her at Mary’s place for a while while their men were playing a baseball game. It was fun, I really enjoy spending time with those ladies. 
Today, I turned down a trip with Mary to Six Flags, cause I realized that I really, really needed to go shopping before D and I leave for Sedona on Saturday morning. I needed several things, and I actually made a list of things I was looking for, so I wouldn’t end up with things I don’t need.
On my list were things like, a pair of grey slacks, a pair of khaki slacks, cropped athletic pants, sports top, sports bra… etc… basic things right!?!
Well, I’m actually really proud of myself!! I got everything I needed to start the new school year. Plenty of pants, a few easily mixed and matched tops, and some of the sportier gear that I needed for our trip.
Here is my haul… If you click the link, and go to my flickr stream, you can see where I labeled what everything is…
I might have been able to get out of this without spending as much as I did, but on the whole, I think I did a great job, If I hadn’t found the deals I did, I would have spend $283!!! My sweet shopping skills mean that I got what I did for over $100 less. So, all and all a successful trip, I’d say. 
Best Cupcakes EVER
so… Nicole, Mary, and I made cupcakes as mentioned in my previous post…
They were smores cupcakes as designed by Chockylit @ www.cupcakeblog.com
Here are the pictures:
__________________________________
repost of recipe:
S’mores Cupcakes!
Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven
1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
Marshmallow Fluff
Large marshmallows (for topping)
1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.
(for the chocolate frosting, I’m going with this recipe: FoodNetwork
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons heavy cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.
Assembly: marshmallow fluff
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with fluff.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula. (I dip the spatula in hot water, wipe off, then smooth.)
5. Top with a marshmallow and toast with a culinary torch.
a happy week…
It has been a really happy week!!!
I got to see lynn and chris, and KITCAT!!!
tell me she’s not GORGEOUS!?
anyway, I’m almost done with summer semester, so I’m really anxious for that to be OVER.
Tonight my friends, Nicole and Mary are coming over for girls night, and we’ll be making these delicious cupcakes by the glorious chockylit : the cupcake blog… my FAVORITE cupcake resource!
S’mores Cupcakes!
Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven
1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
Marshmallow Fluff
Large marshmallows (for topping)
1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.
(for the chocolate frosting, I’m going with this recipe: FoodNetwork
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons heavy cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
Assembly: marshmallow fluff
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with fluff.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula. (I dip the spatula in hot water, wipe off, then smooth.)
5. Top with a marshmallow and toast with a culinary torch.
I promise pictures and a full review after!
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