I've been procrastinating again. I'm testing out a new sugar cookie recipe this weekend, so hopefully I will have the results to share with you next week. However since I've been writing history papers for the past three days, I needed some me time. Indulge me.
25. I want to feel like there is something special about me; like I'm different in a more than mundane way. Superpowers would be perfect here.
24. I temper every action by worrying about the consequences. Most of the time it doesn't keep me from doing something dumb so much as it keeps me from doing anything at all.
23. My favorite color is green, yet almost everything I own is red.
22. If I was rich or if number 24 wasn't true, I would major in ancient history and write books for a living.
21. I still regret things I said to certain people, some of whom probably don't even remember my name. What I regret more are all the things I never said.
20. I'd rather waste my life waiting for something better to happen then try to find it on my own.
19. I've been trying, but the truth is that I'm still awkward around people, even my best friends.
18. My favorite part of each day is making the people around me laugh.
17. I love marshmallows. They are my favorites.
16. Star Wars: Episode IV,V, and VI changed my life; I don't care how nerdy it sounds, those movies and the books that went with them is a part of who I became.
15. I am an insomniac. I can't stop daydreaming long enough to have a real dream.
14. I miss my friends and wish I had spent more time with them instead of hiding in my apartment.
13. I didn't think I'd miss school until I became a senior. It happened for high school and it's happening again for college.
12. My friends are great, they're the best people I know. Still, I keep myself distant from them so they won't see me for what a dork I really am.
11. I'm not as depressed as this makes me sound.
10. I always wanted to be in a band but I never wanted to do any of the work. Hopefully the Jazzberries pulls through.
9. I lack motivation. Not "I'm lazy." I legitimately fight with myself each morning to see if I can convince myself its not worth it to even get up. I'm afraid that I'm closer to believing that each day.
8. I hate lying alone. I long for someone I can stand to be close to.
7. I took this note seriously even though its a great chance for an easy laugh. I guess I hope I'll figure something out by doing this.
6. When I talk about myself too much, I automatically apologize and change the topic of conversation. Usually I get reprimanded for apologizing since I only talked about myself for about 30 seconds.
5. I love to read. I can read whole books in a single day, up to around 8-900 pages. I frequently do this because I have nothing else to do.
4. I don't know that fighting solves anything but that wouldn't stop me from taking a swing at a few select guys and chicks. I've been a jerk many times in my life but if I ever thought I was like one of them I think I'd kill myself in a mixture of shame and self-loathing.
3. One of the few things I'm good at is reading and understanding what people are going through. It might let me make connections and go far in life if I could bring myself to find the right response.
2. A text message or notification is usually the most exciting part of my night.
1. I didn't mean to write a whole page about how my life is a sham and that there are only a few people I can bring myself even close to being honest with, maybe just one I can be completely honest with. I didn't want it to sound like I can't trust my friends, I know that I can. But, then again, you don't-
Wednesday, November 24, 2010
Friday, November 12, 2010
Guinness and Bailey’s Irish Cream Cupcakes
Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
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