Date Night with the Parents.



Appetizers, dessert, and dancing with the rents on a Friday night...can't get better:)

Sprinkles Cupcakes.






So I ate at Sprinkles cupcakes and I loved them!


My favorite was the Peanut Butter Chocolate Chip. 
I started searching for the recipe and found it:

Peanut Butter Chip Cupcakes Cupcake Ingredients

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature

3/4 cup smooth all natural peanut butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

2 cups semi-sweet chocolate chips

Instructions


Preheat oven to 350 degrees. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

Frosting:

Frosting Ingredients

6 ounces unsalted butter, room temperature

1/2 cup confectioners' sugar

1/2 teaspoon salt

1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)

1/2 teaspoon pure vanilla extract

1/2 cup whole milk

Instructions

Combine sugar and salt in bowl. Combine milk and vanilla in bowl. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency. Frost on top of cooled cupcakes.
 And the video:


Trying it.

And hoping it is all they say it is to be here.
I will have to take some before and after photos of my lashes so we can see if it really works. I am exited to see my lashes get fuller and longer. Even if people say I don't need it I think to myself what's wrong with a little more lash? 
It retails for $140, BUT I can get it for you for a bit cheaper...thank goodness!

The Brother Goes to Prom.




















 HA mom and andrew.



 Stalking picture.


Fun times taking pictures of Joe and his date Quinne. They looked so great...they are so ahead of the awkward high school dorky stage.

Colorescience for SALE.


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How Yummy?

 MAKING THIS TOMORROW FOR SURE

 

Pumpkin Nutella Swirl Bread
Yields 2 Medium Loaves

3 cups all-purpose flour
1 tsp pumpkin pie spice
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, soften
2 cups granulated sugar
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup Nutella
1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.)
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
4. Add the dry ingredients stirring until just combined.
5. Layer 1/3 of the batter into the bottom of 2 loaf pans, swirl in a couple scoops of Nutella, do another layer of batter and another layer of Nutella and top with the remaining 1/3 of the batter.
6. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)
Note: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.