Perfection +Things I’ve Learned

I just want to be one of those people who has it all together.

Ya know the type; the one who, when the teacher gives you 5 minutes to study before a test, doesn’t even look at their notes because they already studied plenty the night before.

The one who has never been late to anything in her life.

The one whose locker is totally organized and color coded.

The one who never seems frazzled or overwhelmed.

They’re probably ridiculously good at everything,

And their hair, always perfect. Like perfectly perfect.

And of course they always have plenty of time to spend doing all the things important to them.

I’ve discovered that person, that seemingly “perfect’ person, doesn’t exist. Even the ones who seem to have it all together, in actuality don’t. I need not strive for perfection. If I can simply be a little better, a little kinder, a little more organized, a little more loving each day than I was the day before, I am, in fact, succeeding.

But if she/he did exist, that person is so not me, like at all. I’m the one who takes my government notes with me to lunch because it just hit me how unprepared I am for the test next period. I have yet to remember to take that locker shelf to school that I’ve been meaning to take for the last 4 weeks. I get frazzled at the simplest things. You don’t even want to see me in my mad frenzy out the door in the mornings. I’m definitely not ridiculously good at everything. And I think my hair is going to stage a revolt if it spends one more day in a pony-tail.

Most importantly, I’ve neglected you, my dear bloggy friends. In the frantic frenzy of school, homework, college applications, sports, life, etc., my blog has unintentionally been pushed down on my to-do list (not that I actually have one of those, see above). Sleeping has also been significantly moved down, so don’t feel too bad.

But, blogging it important. I miss it. Maybe I’ll never be someone who blogs everyday. I’m okay with that. But, posting at least weekly (maybe more often) is something I’m willing to commit to. This little month-long hiatus is not okay.

I may not have it all figured out, but I’ve certainly learned a few things in my years of living.

1. Teachers like it when you make a cookie cake documenting how much you love their class. It may or may not guarantee you an A for the quarter. You didn’t hear it from me.

2. Cupcakes are marvelous. I need a job at that place.

3. Friday night football games are funnnn.

4. Everything seems more funnnn if you type the last letter in a word multipleeee timessss.

First Day of School Lunch

5. I really don’t like packing lunches. But, I’m trying to come up with creative ways to make lunch packing easy and more fun. Ideas? I might just do a post on it in the future.

6. You peeps like recipes. Hence, I’ll post one soon.

Laterrrrrr.

Monday Matters

1. My brief lack of blogging is because I spent the weekend (err Wednesday through Saturday) in Keystone. My dad has a conference there, the basic theme for the event was “making Colorado the healthiest state.” There were a few sessions about nutrition and my dad invited me to attend snuck me into one of them. I’ll be discussing it more in a future post.  Look forward to that soon!

2. We climbed our first fourteener on Saturday! The atlitude + rockiness + steep incline made this a tough hike, but we made it!

3. I totally lied to you the other day when I said something about 61 songs. It was an accident. The number is actually higher. STOP JUDGING ME.

4. I start school in 11 days. Nooooooooooo. Summer reading, College apps, SAT stuff, and service hour sheets will be occupying my week. It shall be lots of fun (what is this, opposite day??).

5. I’m going vegan for the week. Actually, 5 days. The thing that is making it most difficult is I’m refusing to use any substitutes. No margarine, tofu, or soy yogurt for me. I’m sure if I was a long-term vegan I would use those things on occasion (except for margarine, I would NEVER cheat on butter like that) but I figure I can go without them for 5 days. I will be making lots of Mama Pea recipes.

Peas and Thank You: Simple Meatless Meals the Whole Family Will Love

6. I head back to Texas a week from Wednesday. I’m going to die in the heat.

7. I have a super easy, tasty, healthy, breakfast to share with you.

Trail Tacos

Whole-wheat tortilla + natural pb + granola + honey + apple slices + cinnamon

Try ittttttttttt.

Seal with peanut butter (it help it stay closed!) and love.

Make ahead, store in the fridge, grab when you’re hungry.

Perfect thing to eat while climbing mountains, listening to teeny bopper music, or reading borrrring books.

Can you believe it’s August 1st???

Dark Chocolate Cupcakes with Hot Fudge Filling and Peanut Butter Frosting

This is the kind of recipe that makes me want to forget about the whole college thing and open a cupcake shop. Immediately.

This is the kind of cupcake that I want to take pictures of and picture mail them to everyone I know because I’m so darn proud of them.

This is the kind of recipe that makes me realize that Katherine and Sophie(of DC cupcakes) having nothing on me and my sisters.

This is the kind of recipe that makes me want to do nothing but bake cupcakes all day.

This is the kind of recipe that makes me never want to eliminate gluten, dairy, or sugar from my diet.

This is the kind of recipe that must absolutely never be “healthified”. I guarantee you it won’t taste half as good. If you want to make something healthy just refrain from making insanely rich decadent cupcakes. No substitutions allowed.

My mom said she thinks they’re the best thing I’ve ever made. I’ve made some pretty good things.

Daddy says they taste as good as they look. They’re kind of beautiful, no?


I strayed from Jessica’s recipe slightly in that, rather than using some of the pb frosting as a filling, I just used it on top and filled the cupcakes with some of the extra hot fudge sauce. I don’t want to toot my own horn, but I kinda like my way. The frosting is so sweet and rich having it on the inside too might over do it a bit. Rather, the fudge sauce on the inside adds unexpected gooey, chocolatey goodness and a nice moistness to the finished product.  I’ll be honest; it was actually my mom and sister’s idea. See, I’m really not tooting my own horn.

Dark Chocolate Cupcakes with Hot Fudge Filling and Peanut Butter Frosting

based on this recipe from How Sweet It Is

Dark Chocolate Fudge Sauce

1 cup sugar

1 cup dark cocoa powder

2 tablespoons flour

pinch of salt

1 cup water or milk

1 tablespoon of butter

1 teaspoon of vanilla

Combine sugar, cocoa, salt, and flour in a medium size bowl. Bring water or milk to a boil. Once boiling, Gradually pour hot liquid into the sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Set Aside.

Cupcake Batter

makes 12 cupcakes

1 egg

3/4 cup brown sugar

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup + 1 tablespoon heavy cream

1/2 cup butter, melted

2 tablespoons sour cream

1 1/8 cups all purpose flour

1/4 cup dark cocoa powder

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup homemade fudge sauce (recipe below)

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined, add sour cream. Stir in flour, coco powder, baking soda, and salt . Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 (it took me more like 20-25 but my oven is a little wacky)minutes. Let cool before frosting.

Peanut Butter Frosting

1/2 cup butter, softened

2/3 cup peanut butter

3 cups of powdered sugar

1 teaspoon vanilla extract

1/4 of milk

pinch of salt

Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Assembly

Once cupcake have cooled completely use a knife to cut two slits into the cupcakes, forming one X shaped slit. Inject hot fudge sauce into the cupcakes using either an icing bag with a very small tip or, preferably, put the fudge sauce into a squeeze top bottle (like the kind chefs use to decorate plates and for salad dressings). The sauce will soak into the cupcakes. Once this happens feel free to inject with a bit more fudge sauce. Top with peanut butter frosting and drizzle with more fudge sauce. Enjoy!

I plan to make these again very soon to take to some of my friends. Hopefully I will get  step by step photos up after that.

My cousins sure liked them :)

Don’t forget to check out my twitter.

@flourishingfood