i'll see you in paradise!

x

I will soon be on my way out of good ol' wisco and into sunny Florida! I have been in desperate need of this vacation and even better, the bestie gets to come along and even better, I will be turning 21 while I am sitting on the nice hot beach soaking up sun. The weather better be nice, ya hear me Florida? 

Hope everyone has a great next week and I'm hoping to post some pictures while I'm there, but don't count on anything. See you all soon! 

<3

Recipe // Banana and Chocolate Chip Cupcakes with Creamy Chocolate Frosting

Hello there and happy Saturday morning. Last night while Chris was at work I was baking up a new cupcake recipe and let me tell you, O M G. There cupcakes turned out so good and scrumptious, I can't stop eating them. I used a yellow cake box mix for this recipe instead of making them from scratch like usual, mainly because it was faster and easier. But if you are against that, go right ahead and use a from scratch recipe. They even work as a quick breakfast, minus the frosting. The banana and chocolate chips make it almost like a muffin, then you ad the frosting and BAM it's dessert. Definitely a recipe to try out!

Banana and Chocolate Chip Cupcakes with Creamy Chocolate Frosting

1 box yellow cake mix
2-3 bananas, mashed
1/2 cup water
1/4 cup butter, softened
3 eggs
1 bag mini chocolate chips
1 1/2 TBL flour
1 box banana runt cadies

In a large bowl, mix together cake mix, bananas, water, butter and eggs until smooth. Add chocolate chips and flour until combined into batter. Divide batter into cupcake tins and bake at 325 degrees for 18-22 minutes.

Creamy Chocolate Frosting

1/2 cup butter, softened
3 oz unsweetened baking chocolate
3 cups powdered sugar
2 tsp vanilla
3-4 TBL milk

In a small pot, melt baking chocolate over low heat. Let cool and then mix with butter until smooth. Add powdered sugar 1 cup at a time. Add vanilla and milk and mix until the frosting becomes creamy. If the frosting gets to thick, add more milk. If it gets to thin, add more powdered sugar.

Lately

Happy Friday everyone! It feels like forever since I've been here and I don't like that. Today is probably the first day in a long time I've actually been able to sit down and write something. Last weekend I was in Minnesota, yesterday I was in Chicago, and next week I'll be in Florida! It's crazy how much I've been in the car lately. 

I'm just doing something simple today. However, I will soon have a to die for cupcake recipe up soon for you all. Again, it's been FOREVER since I've posted a recipe. I think I've gotten very lazy with taking pictures of new recipes I try. Funny, seeing as I just bought a camera (silly Kelly). 

So enjoy the pictures of my life via Instagram....

new lens // disaster cake // fresh picked strawberries // best doughnut ever 

shopping spree in MN // selfie //  road trippin // man 

cat // same cat

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Recipe // Marshmallow Fondant

I wanted to show you guys how to make the easiest fondant recipe and when I say easy I mean, it's the easiest thing ever! I don't normally cover cakes that I make in fondant because it was always a hassle to make, roll out, and hope like hell it doesn't split the second you lay it over your cake. However with this marshmallow fondant recipe, I might just start using it for cakes more often. It's the tastiest fondant I've ever had and the easiest to work with.

Ingredients needed:

1 16 ounce bag mini marshmellows

1 tsp vanilla

1 Tbl melted butter

1 2lb bag powdered sugar

Melt your marshmallows over the stove, stirring occasionally until melted all the through. Or for a quick melt, nuke um in the microwave. Use a wooden spoon that has been sprayed with Pam or butter to scoop the mallow fluff out of the pot and into a large bowl. Add vanilla and butter and give it a good stir. Start adding the powdered sugar, 1 cup at a time, until it begins to form a solid ball (about half way through, it's easier to just start using your hands).Cover a surface in powdered sugar and take your ball out. Begin kneading the dough for about 5 minutes, adding more powdered sugar if sticky. 

Wrap in plastic and store in your fridge for a few hours or over night for next day use. Otherwise, wrap in plastic in a freezer storage bag and store in the freezer up to a few months. When ready to use, take out and let it come back to room temperature. 

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