October 30th, 2009
Happy Halloween!
And happy day 1 to the most precious thing we’ve ever seen, Baby Josephine.
October 28th, 2009
Halloween Headache
Halloween is almost here, and the Huffington Post has a list of the 15 most popular costumes for 2009. Apparently the Swine Flu and the Octomom are going to be hot picks (we find both pretty creepy, but still better than something of the “hot toothfairy” genre). Have you settled on an idea? We’ve found Halloween hard this year, as there are so many unknowns. Are we too old for the group costume? Or what is funny enough to boldly do by yourself? What’s the best costume idea you’ve heard so far?
October 27th, 2009
Oh The Horror
“Short skirt, not a surprise. Couldn’t find a way to work the go-go boots into this one?” -elaney’s 10th grade history teacher, to elaney circa 1999
Perhaps it’s still the “haunting” memory of the high school humiliation, but we have a huge problem with girls that use Halloween as an opportunity to dress like trash. If you want to show your skin, fine. We get the temptation to shorten the skirt every now and then (see above). But what makes it annoying is pretending like you don’t know what you’re doing. Halloween does not give you license to dress like a Playboy bunny. It just doesn’t. If you want to do it, be our guest. But just don’t let us overhear you in the back room saying something like “omg why are so many guys starting at me tonight?!” If you do it, you have to own it. Now, go forth and prosper (preferably covered).
October 27th, 2009
Festive Pumpkin Bread
One 9 x 5-inch loaf
This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon grated or ground nutmeg
1⁄4 teaspoon ground cloves
Combine in a small bowl:
1⁄3 cup water or milk
1⁄2 teaspoon vanilla
Beat in a large bowl until fluffy:
6 tablespoons (3⁄4 stick) butter, softened, or 1⁄3 cup vegetable shortening
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
1⁄2 cup coarsely chopped walnuts or pecans
1⁄3 cup raisins or chopped dates
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
October 12th, 2009
Halloween Costume?
Reader shawtygetlow is desperate for a perfect costume, and she can’t think of anything to meet her expectations. The experts say there will be a lotta Lady Gaga this Halloween. What are you dressing up as this year? What’s your favorite costume you’ve seen?
November 1st, 2008
Happy Halloween Cupcakes!
Need a last minute treat for the neighborhood? Try these cute little mummy cupcakes. Worried they aren’t edgy enough? Fear not. It’s totally okay not to be uber-trendy during the holidays. It makes you seem festive – like you don’t take yourself too seriously.
Carrot Cake Cupcakes with white chocolate cream cheese icing:
Ingredients:
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners’ sugar until the mixture is fluffy. Mix in heavy cream.
- Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.