Whoa. That weekend was a doozy! Talk about packing as much fun as humanly possible into one weekend, phew. I feel lucky to be alive. Good work liver! Friday we had a ladies pool day (plus Stefan) complete with, like, 50 lbs of smoked ribs, and cocktails made with whipped cream vodka and root beer. At one point, Krista made me laugh so hard I fell off my stool. I love when stuff like that happens.
On Saturday we all geared up for this bar crawl downtown. It was called the sing, dance crawl, and at each location there was either bands playing or Dj’s to dance to. I must say, going to one of the most popular nightclubs in the middle of the day, wearing regular clothes (flat shoes and a tank instead of heels and a short dress) and just tearing up the dance floor, was totally awesome. As if that wasn’t enough, Krista had the genius idea to go to the Del Mar racetrack on Sunday to watch the ponies, and an evening Ben Harper concert. Even though we were feeling rough at this point, we powered through on highly expensive bloody mary’s and terrible pony bets. I won $15.20 on one race, and Krista won $9.20. Whoop! Winning! (lets not talk about how much was spent on drinks)
Anyway, we made it through another fantastical labor day weekend. Its actually raining right now, which is the first time I’ve seen rain in months! I’m sure the summery weather will be back in no time, but for today, i’ll just enjoy the gray as I recoup.
In the meantime, my pantry project rolls on. To celebrate the end of another great summer, I baked up some homemade funfetti cupcakes to use up some of this excess baking stuff. I got real fancy by cutting shapes out of fondant for decor. Unfortunately, I still have the “flesh tone” pack of fondant to deal with. You’ll have to wait and see what I do with that
***Disclaimer: Obviously I used a box of cake mix for this. I have listed the Baking Bites recipe below in case anyone wants to make one from scratch. To my mix, I added 1/2 tsp of almond extract, 1/4 c of sour cream, and 3 T. of rainbow sprinkles to jack it up a bit
Confetti Cupcakes recipe from Baking Bites
1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter, soft
2 tbsp rainbow sprinkles
Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
In a measuring cup, whisk together milk, egg whites and extracts. Set aside
In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Even though its raining today (rain in San Diego is pretty much barely a drizzle) I’m not ready to bust out the boots and sweaters just yet! I’m still totally on the “fall schmall” train. September is my favorite month, and I have faith the summery weather will return so we can have poolside football viewing parties in the near future. Cheers to a short work week, and hopefully another hot and sunny weekend!