I've seen the Small Successes button on a lot of blogs, and I enjoy reading the posts. The idea is to list three things you've accomplished this week that you feel good about, and share them on your blog. I'm jumping in this week, partly because I wanted to show you the results of my creative juices (however mediocre they are--I am not very good at artistic endeavors, and I'm always a little jealous of my fellow bloggers who post pictures of the fabulous knitting, sewing, and crafting projects you've done. I don't do any of those things. But I'm not a bad cook and as you'll see, I can be pretty savvy with a kitchen knife.) And thanks to Danielle Bean for hosting this fun meme on Faith and Family Live! (I think this is supposed to be a Thursday meme, but I'm posting a day early, mainly because I'm not quite awake yet and I don't feel like starting on my chores. If I can finish this in 30 minutes that will be a small success to add to the list. I've only got 20 minutes left, so I better hurry so I can get something done before I have to go to work.) Okay, here goes:
1. Moe celebrated his birthday recenlty and since it's getting close to Halloween, he decided he wanted a tombstone birthday cake. Yep, you read that right. When I asked him what he wanted written on the tombstone, he said, "R.I.P." "What about if I write '2000-2110' so it looks like you've lived for 110 years?" I asked. Nope. "What about Happy Birthday Moe?" suggested his father. "Um, NO, Dad. I'ts a TOMBSTONE." Because of his food allergies I made this dairy-free, egg-free cake, and improvised the design.
The dirt mound and the zombie hand were Moe's idea.
Even though we already had plenty of colorful birthday candles on hand, when I saw these black-and-white ones I thought they'd be fun for this cake. The boys were impressed and said they were "Goth."
QUICK CHOCOLATE CUPCAKES
3/4 cup sugar
1/4 cup Hershey's Cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/4 cup vegetable oil
1 T white vinegar
1 tsp vanilla extract
Heat oven to 375 degrees. Line muffin cups (2 1/2 in diameter) with paper bake cups. Mix flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat with whisk or spoon until batter is well blended. Fill muffin cups 2/3 full. Bake 16 to 18 minutes. Remove from pan to wire rack. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 16 cupcakes.
...and this year's.