I have no clue what’s going on. Although I am leaning quite heavily on P’s shoulder, the two of us are clearly existing in our own separate realities. Stationary in front of the television, I find myself unable to focus on the screen for any measurable period of time. I can’t even remember when we…
Archives for 2010
Show – {Pumpkin Cupcakes}
I’m not particularly creative when it comes to Halloween costumes. To be completely honest, I am so bad at it that I don’t even deserve the privilege of using the word “particularly” in that last sentence. True fact. I hardly remember any of my past costumes, which is probably due to the fact that the…
Sip – {Pecan Praline Cake}
After carefully checking it for lingering traces of peanut butter, I plunge the blunt-end of a butter knife into my tall thermos. A simple twirl creates a brief and sophisticated tie-dye, eventually settling into a comfortable brown with a glossy finish. As I stare blankly into the stilled thermos, I am reminded of a time…
Clear – {Double Chocolate Macarons}
As the shadows creep further across the uneven floor, I consider my level of productivity for the day and find myself completely unsatisfied. I feel as if I haven’t done much lately, and I don’t like it. This semesters classes start much later in the day than I would like, leaving me with a lot…
How to Make Italian Meringue Buttercream
When choosing between Swiss and Italian Meringue Buttercreams, the latter is definitely the one I prefer. Although it contains the same ingredients, Italian Meringue Buttercream is more airy and light than Swiss, which is the way I like a frosting to be. Unfortunately, I think a lot of people are afraid of this recipe because…
How to Make Swiss Meringue Buttercream
This post contains affiliate links. I receive A LOT of emails and comments about Swiss Meringue Buttercream. I try to respond to them as thoroughly and promptly as I can, but sometimes I just don’t have the time to do so, and that makes me feel bad. So, what I decided to do was start…