We had a CRAZY busy week! I can't believe that I haven't posted in over a week, we have been SO busy! Work has been really busy because the college students came back last weekend and now I am in the middle of fraternity and sorority recruitment week, which is always SUPER busy. Friday is Bid Day so I feel like after that I will have my life back :)
Here's a little rundown of what we have been up to:
-Friday we had a family night we ate spaghetti and garlic bread and watched a movie. Not too exciting I know but it was fun to relax after a crazy week at work.
-Saturday we signed Ava up for dance classes. She is taking 5 classes this fall. She absolutely LOVES dance and 3 of her classes are with her favorite dance teacher Jill so she is so excited!! She is taking ballet, tap, jazz, hip hop, and lyrical.
-We went and got Brock's school supplies for 7th grade. There was a ton of stuff on his list and we were able to find everything at Office Max. He is all set for 7th grade!
-Saturday night Ava had two friends over and we made Magnolia cupcakes from the Magnolia bakery in NYC. They are DELICIOUS!! I highly recommend them, I halfed the recipe because they make so many.
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
-Sunday we went to church, Brock and Ava had friends over in the afternoon and I went to work because I had Sorority Tra.
This week is the LAST week of school vacation for Brock and Ava they start school next Tuesday!! We have a few little fun things planned for them this week before they start school next week.
Have a good week everyone
