Quotes I like

“In order to be irreplaceable one must always be different.”-Coco Chanel
” I am determined to be cheerful and happy in whatever situation I may find myself in. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.”-Martha Washington
“It is in our darkest moments that we must focus to see the light.”-Aristotle
“We can’t help everyone, but everyone can help someone.”-Ronald Reagan
“Throughout life people will make you mad, disrespect you and treat you bad. Let God deal with the things they do, cause hate in your heart will consume you too.”-Will Smith
“In order to succeed, your desire for success should be greater than your fear of failure.”-Bill Cosby
To be continued…


Life quotes

This week seniors had to pick quotes that represent there high school experience and define there direction toward the futures. It got me thinking what am I going to say? There are so many good and useful life quotes and messages but which one defines me? I came across this quote and found it not only to be knowledgable but also inspirational. The quote said by Jeffery Campbell goes as such ” we must let go of the life that is planned, so as to accept the life that is waiting for us.” This quote speaks volumes to me because all of us spread our whole lives trying to plan out every minor detail for the future, and then when it actually gets there we are devastated if the life we have is not how we imagined it to be. I believe that sometimes we don’t always get exactly what we wished for but in the end we end up with the life that is right for us. I think this quote could be relatable to anyone in high school. All the things that occur and turn out the way they are ultimately, are for the best. I think this quote will help me get through the college acceptance process. Knowing that everything in life has to be altered into what is destined for us, gives me confidence and hope that whatever college I get into is going to be the right fit for me regardless If I planned it or not.

Mmmm too good: pumpkin cupcakes

One of my favorite hobbies is baking. Whether its with your family or friends, it always seems to bring people closer(food has that affect on people). I especially love the fall season, between the apple cinder, pumpkin pie, and cranberry cookies there are plenty of desserts to go around. This weekend my mom and I made pumpkin cupcakes with cream cheese frosting. Lets just say they didn’t last on the pan long from my family. I’m not the biggest fan of pumpkin but these cupcakes are definitely an exception. So put in your favorite Halloween movies, grab a glass of milk, cuddle up on the couch and Bon appetite!

WARNING: reading this will make your mouth water
For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¾ teaspoon vanilla extract

To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

Recipe found on:http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/