In an attempt to drink less coffee I don’t allow myself to have a cup post lunch. Having said that though, sometimes the work day can drag and we all need a little afternoon pick me up. I have been turning to tea at around 2:30pm daily. (Earl Grey has been my jam although I try to mix it up with Green tea every so often for the antioxidants).
Ok so I digress, with tea time I often crave a little snack. So, I thought of doing something sweet, but nothing too heavy that it will make you lethargic for the remainder of your day. When poking around the world wide web I came upon this easy cookie recipe and when I brought them into work I got mouthfuls of thumbs ups and yays from everyone. Hope you enjoy as well! (Also go out and buy a nice tea cup and matching saucer as it makes tea time more special, pretentious, fun etc…I got 4 recently! Some even monogrammed for the true tea snob factor.)
1 box of store bought lemon cake mix
1 lemon’s zest (if you don’t have a zester, a boxed grater works well also)
1 tub of cool whip
Mix the first 4 ingredients well and the spoon mixture into the powdered sugar. The batter will be very sticky so you will need to coat with the powdered sugar in order to form into balls for baking sheet. I would do a little bowl of powdered sugar in which you can drop the spoonfuls into the bowl, as this can get messy if you don’t have it all set up beforehand. Lay out on a greased cookie sheet and bake at 350 degrees for 10 minutes. Let them sufficiently cool after you remove from oven as they will still be too soft to handle/will break if touched right after cooking.
Today’s the day people – it’s officially our birthday! And what better way to celebrate than with champagne? Pink champagne cupcakes that is! If you happen to know us a little, Sonia and I aren’t really the “pink and girly” types, but when you put it with champs and sweets, sign us up! And no need to wait for your girlfriends’ next birthday, these baby cakes are a sure fire hit for any celebration. To get you in the mood, here’s a little montage from the “champs” queen herself, Heather Dubrow from the Real Housewives.
1 box Betty Crocker white cake mix (yeah, yeah, we take the easy route sometimes. Don’t judge us.)
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food coloring
1/2 cup butter
4 cups powdered sugar
1/4 cup champagne
1 tsp of vanilla
4 drops red food coloring (I chose to leave this out of mine because I decorated it with silver spray.)
Preheat the oven to 350 and load up your cupcake tray with paper baking cups. Mix together all of the cupcake ingredients until well blended. Fill each cup about 2/3 full with the batter. Bake according to the instructions on the box (typically about 20 minutes, or until you can poke it with a toothpick and it comes out clean). Let the cupcakes completely cool before icing them (trust me, the frosting will melt right off if you don’t. I hate waiting, I have no patience, but I’ve learned a valuable lesson in waiting for my baked goods to cool down.)
While the cupcakes are baking, you can get started on the frosting. Do the same thing you did with the cupcakes – mix together all of the frosting ingredients. It should be light and fluffy when you’re done. If you want to add some sparkle like I did (every girl deserves some bling on her birthday…) you can buy edible spray and glitter and go to town!