Just a Girl Trying to Find Her Place in This World

Oh I'm just a girl on a mission…

Tag Archives: Marshmallows

“This Little Piggy Went to the Market, This Little Piggy Stayed Home…”


And this little piggy became lunch!

So surprise!

Did I ever have a blast today! Not only did it (finally) snow here.

Not only did I get a GREAT TurboJam workout in.

Not only did someone tell me that they can see I’ve lost weight!

Not only did the Toronto Maple Leafs break their recent losing streak and win 4-1 tonight!

But I made these BEAUTIFUL cupcakes, that even my mom said were really good…. and she’s my worst critic. Tells it as it is.

The recipe was relatively easy too… All from scratch… and made with fresh strawberries… none of that geletin stuff.

So just for all you amazing people… Strawberry Piggy Cupcakes (which you can of course, just make strawberry cupcakes with buttercream frosting, and not decorate it… you know… if you’re boring and have no inner child)

Strawberry Cupcake Recipe:

3 cups Self-Rising Flour (Or make your own by adding baking soda and baking powder to all purpose flour, like this)
2 cups Sugar
3/4 cup Vegetable Oil
1 1/2 cups Pureed Strawberries Strained (That’s about 3 cups chopped strawberries before you puree them)
1 teaspoon Vanilla
1 teaspoon Lemon Zest
4 Large Eggs, Beaten
Red F00d Colouring

Directions:

1. Preheat oven to 325F and line cupcake tray with cupcake papers.

2. In a large bowl, mix flour, sugar, oil, vanilla, lemon zest and eggs (beat first).

3. Puree strawberries in blender, strain them, then add to the mix. Add 2-4 drops of red food colouring (if you’d like) to darken the red tone.

4. Divide evenly into cupcake papers and bake for 15-24 minutes (I’ll admit… I suck at timing things) or until a toothpick can be inserted into the tallest cupcake and come out clean.

5. Allow cupcakes to cool completely before frosting them at all.

Butter Cream Frosting

1/2 cup Solid Vegetable Shortening
1/2 cup (1 stick) Butter, Softened
1 teaspoon vanilla
4 cups Powdered Sugar (Confectioners sugar, icing sugar)
2 tablespoons of milk
Food Colouring

Directions:

1. In a large bowl,  cream shortening and butter with an electric mixer. Add vanilla.

2. Gradually add powdered sugar, one cup at a time, beating on medium speed. The icing will appear dry at this point.

3. Add milk and continue beating on medium speed. If more milk is needed, continue to add it… I put in about 5 tablespoons I think.

4. Add food colouring and mix until well blended.

5. Spread icing on cupcakes

Again, if you have managed to suffocate your inner child, feel free to stop here… OR you can be creative and go on.

Piggy Faces

1. Cut a large marshmallow in half and place on frosted cupcake

2. Add two mini chocolate chips as eyes.

3. Cut a pink wafer cookie (you know, the ones with icing layered in them) into a triangle… you’ll get about 8 or 10 triangles out of each cookie, depending on how big you make them. (This is supposed to be the hardest part, but I found if you use a sharp knife, and leave the cookies at room temperature, it works really well) stick them in the icing as ears.

4. Put a tablespoon of icing in a piping bag (or in a sandwich baggie – put scotch tape on the corner to make it stronger, then snip off the end) and make two nostril dots on the marshmallow.

5. Enjoy!

 

“My Game is Really Slick, I’m Unstoppable, Unstoppable…”

So I have great news!

Everyone loved the leftover chocolate tarts from yesterday. They were a great hit… and I was talked into having half. Half a tart I think is acceptable… I skipped my pre workout snack because of it though… so that was a little tiring tonight, but the chicken I had for dinner was still kicking around come 9pm. Yes, that’s right, I did my TurboJam at 9:00 at night… I did it. That’s what counts. I make sure I get it in, even if it’s a little late. I also need to wait for my mom to go to bed so I can use the kitchen space. Haha.

Anywho, back to the chocolate tarts. I have I think four left (I saved them at home) so I’ll take those to work tomorrow and continue seeing everyone’s reactions. They’re officially really good though. Just saying.

So I’m not to sure what else I can talk about today, I found a new website that may help me stick to my fitness goal, but I’m still feeling my way around the site to see if I like it, so we shall see if it makes an appearance in a future blog.

On a side note however, while killing time at school today with my friend on ‘Pinterest’, I discovered about five new recipes I want to try… so we shall see how those turn out over the next couple weeks. I’m telling you, y’all will love them. Sneak peak, one of them involves marshmallows and chocolate! But I’m going to save that one for February so I can enjoy it too without breaking my ‘no junk food’ rule.

In the meantime, I hope you enjoy these motivation posters/phrases I found (mostly) on pinterest…

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“We’re a Couple of Misfits, We’re a Couple of Misfits. What’s the Matter With Misfits? That’s Where we Fit in!”

Tis the season!

I don’t really know why, but for some reason I feel all festive today. It might have something to do with all the Christmas specials on tv recently – I watched Rudolph the Red Nose Reindeer today! The original claymation one. So good! (Though I never really noticed the amount of sexism in it – blame school for making me notice these things now.) I’ve also had the Swift Christmas CD on repeat in my car…

I was also thinking today, while eating my daily chocolate out of my calendar, as a type of Christmas countdown, I’m going to try to watch a Christmas movie a day until Christmas…why not? Exams are this week, so as soon as I finish this last paper, I’ll have more time.

Today I did a bit of baking, I made Froot Loop Squares. They’re just like Rice Crispie Squares, only with Froot Loops. Very simple recipe.Regardless, it’s getting closer to Christmas every day! Soon as I’m done all this school stuff maybe I can get my tree up. 🙂

¼ cup of butter
5 cups (or one package) of marshmallows (I prefer to use the mini ones, they melt nicer to me)
6 cups of froot loops (you can add a bit more froot loops if you think the marshmallow is too dense after you start mixing – If the marshmallow’s too thick you’ll get gooey chunks on the bottom of your squares)

1. Measure out the froot loops and put them in a large bowl (you need room to mix)

2. Put the marshmallows and butter into a microwave safe bowl and microwave them for 1 ½-2 minutes…. the marshmallows will puff up)

3. Mix the marshmallows and butter up so it’s smooth, then add them to the froot loops. Mix it all together.

4. Butter a rectangular cake pan and pour the mixture into it. Place in fridge.

5. It should take about 2 hours to harden completely. Remove, cut, and enjoy!

I also tried to make truffle hot chocolate balls…. they’re in the freezer now and I’ll see how they turn out tomorrow. More on that then though, so y’all come back!