A reminder that as I try to move forward into better times, not to forget where I always turn in the hard times. He should always be who I turn to, in the good and the bad times.
Over the past few days, a passage from John has repeatedly popped into my mind. It’s not a particularly long exchange, but the concepts related to the verses are immensely important. After Jesus discusses the Holy Spirit, John notes:
At this point many of his disciples turned away and deserted…
I count the minutes and hours I’ve wasted saying to myself what I wish to do, but never carrying out my resolutions. I see the time spent on frivolous things, fear of the unknown, or just fear of rejection; however, I realize that it is my refusal to acknowledge that I need to act. I often deny…
Best idea ever for those shirts that tend to slide off your shoulders. Sew in a simple clip to attach around your bra.
Recipe time!!
S’mores cupcakes (makes 16) adapted from Teacher Chef
What You’ll Need:
For the crust:
- 1 cup PLUS 2 Tbsp graham cracker crumbs
- 3 Tbsp sugar
- 5 Tbsp unsalted butter, melted
For the cake:
- 1 cup PLUS 1 Tbsp sugar
- 3/4 cup PLUS 2 Tbsp flour
- 7 Tbsp cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 1/2 cup milk
- 1/4 cup plain applesauce
- 1 tsp pure vanilla extract
- 1/2 cup boiling water
For the frosting(!):
- 2 sticks unsalted butter (softened)
- (1) 7oz fluff jar
- 3 cups of confectioners sugar
- 1 tbsp milk
- 1 tsp vanilla
- (Optional garnish) broken up pieces of hershey’s chocolate bars.
The How-To:
- [CRUST] Preheat your oven to 350° F
- Melt 5 tbsp butter in a bowl and mix into a larger bowl with the graham cracker crumbs and sugar until combined.
- Take about 2 spoonfulls of the crust mixture and press it into the bottom of your cupcake liners. Bake like this for 5 minutes.
- [CAKE] Mix the flour, cocoa powder, baking powder, baking soda & salt with a whisk in a small bowl. Set aside, but don’t forget about it. ;)
- Mix the sugar, egg, milk, applesauce & vanilla until combined. Gradually add the flour mixture in (I usually do about 3 small additions.)
- Lastly, add the 1/2 cup boiling water, mix.
- BAKERHI NOTE: I was really worried about this batter just because it was so liquid-y and not very thick - don’t worry. It’s supposed to be like that.
- Pour into your baking cups (2/3 of the way full, folks) and pop the cupcakes into the oven for 18-20 minutes.
- [FROSTING] Make sure your butter is soft for this.
With a hand mixer,mix the butter and fluff until there are no chunks/it’s fully combined.- Add in the confectioners sugar, then the vanilla and milk. Mix!
If the frosting can’t stand on it’s own, put it in the freezer for 5 minutes and try to frost your cupcakes afterwards. Don’t leave it too long though, marshmallow frosting doesn’t like to be hardened.Among my friends, who are not outdoorsy, these cupcakes were a hit. The frosting is soft and mallow-y and will make your mouth happy. The crust goes well with the cake (even if I do find it to be a bit buttery for my taste), and no one can deny that Hershey’s chocolate is pretty delicious.
Even the people who stay inside all summer (because they’re too pale and burn immediately - cough cough, me) can enjoy outdoor cuisine! Have fun making this, your tastebuds will thank you. ;)Until next recipe, Bakerhi out!
DIY How to Add Pockets to Anything Tutorial from Sweet Verbena here. *This post goes a long with her color blocked tank dress here.
DIY 4th of July nails!
If you don’t celebrate the 4th of July you can use the colors of your outfit.
**please promote me in DIY** thanks!
Tutorial on how to make gift bags from newspapers by Jessica Jones at How About Orange. These are really cute and super easy to make!
