Too Much Frosting…

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 :)

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.

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

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.

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!!!

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.

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.

Comments (5)

  1. Tara

    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. glitzglamgranola

    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. Jen@foodfamilyfitness

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

  4. Pingback: WIAW 12/21: Throw A #GingerXmas Party | Sugar Coated Sisters

  5. Vanessa

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


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