Posted by Nicole

I’ve somehow come out of my sugar coma and am finally able to type a post.  Hallelujah.

Today started with a trip to the chiropractor and then the AT&T store.  For Christmas, Lauren and I are so blessed and got to upgrade to new iPhones!  3GS –> 4GS wahooooo!  THANKS MOMMA :)

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The clarity of the screen and the improved camera make it totally worth it.  We are in love!

Other highlights of the day included a Christmas-colored lunch and some solo cupcake baking.

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Because I tend to stick to similar foods everyday, I decided to mix it up and have pasta for lunch.  1.5 cups of garlic fettucine + 3 cups of spinach + a cup of TJ’s organic mushroom marinara

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Complete with the other half of my kabocha squash for some extra veg.  Quick, easy, tasty.

Lauren is having a ginger-themed holiday get-together tonight; she said some gingerbread cupcakes would be a nice addition to the food spread.  Post-lunch, with a full tummy, I started to bake.  Here was my logic– “Bake the gingerbread cupcakes after eating so you won’t snack on the batter/frosting/everything else sweet in the kitchen”– YEAH, THAT DIDN’T HAPPEN.

I made the Martha Stewart recipe for Gingerbread Cupcakes (makes 22)  from her book and it ended up being enough batter for 24 minis and 10 regular-sized.  Did I mention that the batter was delicious?  The combination of ginger, cinnamon, nutmeg, and cloves is unbeatable.

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While they baked, I made Martha Stewart’s recipe for Cream Cheese Frosting.  After mixing, I added the four standard gingerbread spices (above).  Taste-test; approved!!!

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Once baked, I frosted them.  

Side note 1:  These cupcakes did not require baking powder or baking soda!

Side Note 2:  Lauren is always the one who applies the frosting.  We make a great team because I like measuring, mixing, and pouring into the cupcake liners.  I’ve never tried using a piping bag, so my attempt at frosting them was less-than-stellar.

Side Note 3:  I watched two Christmas-themed episodes of Cupcake Wars while making the cupcakes.  I played along and tried to finish each step before “time” was up.

Side Note 4:  The only way Lauren will compete on Cupcake Wars is if I memorize every single recipe for her 77 cupcake flavors and be her sous-chef.

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Frosted and dusted with cocoa powder for some extra flair.  Told ya, less-than-stellar.

Another not-so-stellar thing was the immediate sugar hangover; all the taste-testing left me with a giant stomach ache.  The rest of tonight I’ll be chugging water.  Cheers!

Q4U: Favorite seasonal flavor- gingerbread, apple cider, or peppermint?

Gingerbread all the way!  And if you agree, you’ll love Lauren’s recap of her Ginger Party.

 

5 Responses to Too Much Frosting…

  1. Tara says:

    I’m all about gingerbread!! I’ve tried eating before baking, but it never works. I always end up in a food coma because I can’t keep away from the batter/dough/frosting! Especially cream cheese frosting. I’ve gotta try martha’s recipe sometime. I love her recipes!!

  2. Yay for the new iphones! I’m upgrading for Christmas and can’t wait!! Helloooo Siri! :) And that pasta looks delicious! I’ve never combined fresh spinach with my pasta at home but am going to have to start doing so… such a good way to get some greens! And I think you did a great job with the cupcakes.. they look delicious! I like gingerbread but my fave holiday flavor is peppermint!

  3. Q4U: Favorite seasonal flavor- gingerbread, apple cider, or peppermint? Peppermint all the way!

  4. Vanessa says:

    Nicoleeee we are now twins, I got the 4S for my birthday :)

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