Standing at the kitchen sink, crying

Yeah.

It’s been a shit day.

I feel like just about everything I touched today turned out horribly horribly wrong. I messed up the candied orange peels (they really shouldn’t look like they’re tempura battered). I don’t know what the hell I did wrong with the macaroons (they were supposed to be a birthday gift for our babysitter). Dinner was so vile I wish wish WISH we’d ordered a pizza. Seriously – I scraped everything back into the pot and dumped the ENTIRE thing into the garbage.

Literally, I was washing dishes after ‘dinner’ tonight and I burst into tears. Everything everything everything went wrong today.

C gave me a great big hug and walked away. I *thought* he had walked away in that ‘I’m-a-man-and-your-emotions-confuse-me’ kind of way. Instead, he went to grab a Backup Plan Mini Cupcake and made me take a bite.

They were gooooood

Oh Thank God. I did one thing right today.

C hugged me a lot and told me he loved me. *sigh*

He’s pretty great.

 

End Result: You should make these cupcakes all the time – not just as your backup plan when you ruin everything else you were trying to make.

These are pretty great!

Nom Nom Nom

The Backup Plan Mini Cupcakes aka Too Much Chocolate Cake (in cupcake form) by Denise at Allrecipes.com

Printable Recipe HERE

Ingredients:

1 package Devil’s Food Cake Mix (18.25oz)

1 package Instant Chocolate Pudding Mix (5.9oz)

1 cup Sour Cream

1 cup Vegetable Oil

4 Eggs

1/2 cup Warm Water

2 cups semisweet Chocolate Chips **I use Nestlé.

Super duper easy

Super duper easy

How To:

1- Oven to 350ºF (175 degrees C).

2- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. **I used an entire box of mini cupcake liners here instead of a bundt pan – the reynolds kind that doesn’t need a cupcake pan – AND had enough left over to fill a cake pan too. Yay!

3- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. **If making cupcakes – check them after 15 minutes.

4- Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Oh, and it turns out I had enough batter to make a small cake too. So I drizzled that with a chocolate glaze. Even though the picture isn’t stellar, it’s a yummy cake.

Just enough glaze to drip over the sides!

Just enough glaze to drip over the sides!

Chocolate Glaze by America’s Test Kitchen

Printable Recipe HERE

Ingredients:

2 oz. Chocolate Chips, melted

1 cup Confectioner’s Sugar

3 Tablespoons Milk

How To:

1- Melt the chocolate. Add in the C-sugar and milk. Mix well. Let sit for about 20 minutes to thicken, then drizzle on the cake. TaaDaa!

 

 

This are what my mistakes looked like today.

MACAROONS:

What the hell did I do wrong with the macaroons to make them separate like THIS??

What the did I do wrong with the macaroons to make them separate like THIS??

Candied Orange Peel:

See? Don't they look like they're tempura battered??

See? Don’t they look like they’re tempura battered??

 

 

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