Hiatus

hi·a·tus

   [hahy-ey-tuhs]  Show IPA

–noun, plural -tus·es, -tus.

1.

a break or interruption in the continuity of a work, series,action, etc.

2.

a missing part; gap or lacuna: Scholars attempted toaccount for the hiatus in the medieval manuscript.

3.

any gap or opening.

It's been 2+ months since I posted. Why?? Well, my husband left for his deployment and I moved (temporarily) back to Kansas. I've been trying to get used to and enjoy life without him....just not happening. It was bad enough when he was at BMT and tech school, but at least I could visit him every few months...6 months without seeing him??? Are you kidding me?! Ugh! To get through this I refuse to dwell on the negative  aspects though. (Well, I refuse to constantly dwell on the negative...sometimes it's therapeutic to grumble a little bit! Holidays are gonna totally suck this year without him.) I am very lucky to get to FB chat with my husband every day and I get to talk to him on the phone occasionally. I know there are other military spouses that have it way worse! I am also very lucky to be married to such an awesome guy! =)

Red Velvet Cupcakes

I found (& baked) the most amazing (& probably the most fattening!) red velvet cupcake recipe! Boxed red velvet cake mix can't even compare! =)

Paula Deen’s Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil (I used light tasting (NOT virgin!) olive oil)
1 cup buttermilk, room temperature  **see below**
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (imitation works fine)

(**If you don't have buttermilk: pour 1 Tb. lemon juice into 1 c. measuring cup, then pour milk to the top and let set til it reaches room temp. I did it this way and the cupcakes turned out just fine!)

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting (This make a lot of frosting! If you don't go crazy with it, I think it would frost twice as many cupcakes!)
1 pound cream cheese, softened (I used the 1/3 less fat and it worked fine.)
2 sticks butter, softened (I don't know if you can use margarine or not. I used real butter...1 stick unsalted and 1 stick salted.)
1 teaspoon vanilla extract (again, imitation worked fine)
4 cups sifted confectioners' sugar (I don't have a sifter so I just placed it in a bowl and stirred it around with a fork before adding it to the rest of the ingredients.)
Chopped pecans, fresh raspberries, strawberries, or sprinkles for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberries, strawberries, or sprinkles.

As of today, I am now the proud wife of a Senior Airman! =) Woohoo!!! (Hurray for promotions and more pay!!!) Congratulations, Travis!!!