I want to be clear though, I enjoy the life I have made here. I love my job and it will bring new challenges for me and my coworkers while we get a new president. We are both happy to have the friends we’ve made here be awesome and fun to be around. It’s also really nice that my family is so close and we can make a day of a birthday or a holiday and be back in time for dinner. It’s not that we want to leave these things, it’s more about wanting to experience new things that challenge us. We want to find where we fit, where we feel like we belong, and where we want to settle down.

Of course we have some of your typical New Year’s goals. Eat healthier, spend less money, be more social. And we are serious about all these things. We will probably try to have people over more frequently, our biggest problem with that is seating. I have read Total Money Makeover and want to implement many of the principles the book has laid out, editing it to our needs. It would be amazing to have the car, and loans paid off is less time than expected!

Eating healthier is hard for me in particular. Sean will eat about anything, and he’s good at making healthy stuff (though we are both bad about craving unhealthy stuff, too), but I’m so picky. So we will try again to find yummy (veggie hidden) recipes for both of us! I think we both need to get out more, meaning outside! More walks downtown, more bike rides in the park, getting back into running when it’s warmer. Being outside makes me happy, but I HATE the cold, so it may wait a bit.

We aren’t really sure what 2012 will bring us, but we will keep our head up, keep our focus, work hard on being happy.

What are your resolutions? And do you know of tasty, picky-people recipes?

Also, sorry this is a late post, I had been sick for a while and just didn’t have it in me!

Sean and I cut back on gifts this year since we really want to start saving money! But he was so sweet and got me a beautiful burgundy pearl necklace and (on a more yummy note!) a book from Georgetown Cupcakes! He got more practical gifts from me.

When we did the family thing, Sean got his ice cream maker that he’s been wanting for forEVER. I’m glad he got it, now let’s see how many days a week we don’t have ice cream ; )

I got some baking stuff and more recipes! This time for the crock pot. I’m very excited. Though I’m grateful for it all, and I know Sean is too, I had a thought that I shared with my family.

Other than the immediate mom, dad, and brothers, it’s so hard to think of what to get everyone…I’m pretty sure I’m not the only one that feels that way. So, next year we are going to maybe adopt a family in need or do something to help others. It’s a much better use of money in my opinion. We could really make someone else’s lives a little easier in a really difficult time. I’m so excited to do this and super proud of my family (many of which already adopt a family, or buy chickens for people in another part of the world that can’t afford them). We’ll still keep our other traditions, just not open presents after lunch. Though, I think the youngest may still get gifts since they are still in school. It should be great and really symbolizes what Christmas is about.

Are you ready for this?? SNICKERDOODLE CUPCAKES!

If, somehow, you are not familiar with snickerdoodles, they are basically cinnamon-sugar cookies. But this is a cupcake and it’s incredible!

This cupcake is light, moist, airy, and delicious. People have commented that they really liked this frosting. Annie said she would use a buttercream next time, but I’m sticking with this one. I think this was super easy to make. I know I still need to work on my frosting techniques and taking pictures. Bear with me! Please try it and let me know what you think!

Thank you, thank you, thank you, Annie’s Eats for having such amazingly yummy cupcakes!

Tip: A candy thermometer or instant-read thermometer really comes in handy with the frosting.

Tip: Keep them in an airtight container…I mean this! It keeps the cake moist and the frosting intact!

Yield: 30 cupcakes

Ingredients:
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
¾ cup sugar
1/3 cup water
1 tbsp. light corn syrup
3 large egg whites, at room temperature

For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

Frost the cooled cupcakes as desired.  In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.

So, my apologies for not keeping this updated! I hope to be able to do better when things slow down.  Or at least to do a couple shorter posts! Thanks so much for reading this to keep up with what is happening with us…or maybe just for the recipes …which I also have a few more to post as well!

Have a WONDERFUL holiday season and I’ll try to stay in touch!!

That was not the case at all. The temp position was mainly to get someone in ASAP since my co-worker was leaving on maternity leave a week and a half after I started. I was there less than a month when Sean was laid off. I expressed my concern to my boss (mainly about having a job and insurance) and she was very receptive. A couple weeks later, she was able to get the job posted and form a hiring committee. I thought it would be cut-and-dry for me, you know, a formality. But it wasn’t quite that simple. I believe they are required to do three interviews, but turned out that I had real competition. Obviously, I don’t know anything about the other candidates, just that the committee was really making sure that they got the best person for the job.

I feel very relieved and proud that I was able to “keep” this job. I put it like that because the full-time position is more event-heavy than my current position. But, the time I have spent working with my boss has been amazing. I’m learning so much about events from her. I’m also learning more JMU programs (that I never thought I would have to use). But I’m meeting so many people and I know this will be great. I love working with my boss (it’s just been the two of us in the office for 2 months) and I know that when my co-worker gets back, that things will still be really good and maybe better since it will lighten the load.

Some bigger we are working on are commencement-December and May, the Art Auction at The Homestead, the Annual Stewardship Luncheon, and soon we’ll start working on an Inauguration. We also handle Board of Visitors luncheons, different dinners, the President’s Football Suite, and many others.

Needless to say, I will get LOTS of experience. No day is ever the same. I love my office, my work, and the people I work with. Can’t get much better than that!

Sean is back at work with the same company he’s been with for 3 years now. But, he is working in Ashburn 4 days a week. It’s a 2-hour commute, so he stays the night 2 nights a week. It’s quite an adjustment, but so far we are doing okay. Lots of chatting and even video chatting when it works!

This all takes a bit of planning…at least more than we are used to. It’s one thing to work 1 mile from home and quite another when you are 2 hours drive away. So, we plan clothes, food, and outings.

We currently have one car and are in the market for a second. Email us if you have a lead!  The bus around here is pretty good except when it comes to the evening. They don’t run after 6:30pm! Really? It’s not like people wouldn’t like to go out in the evening or anything! So, I don’t work at Bath and Body Works on the days he’s gone all night.

Speaking of Bath and Body Works, come see me! I like visitors…especially ones that buy stuff! I’ll be working Black Friday from 3am til 11:30. You read correctly, 3AM! But I’m working with the best!

Download the recipe onto recipe cards!

I like trying new cupcake recipes. I *really* like trying them because I like eating them. I think Sean just puts up with it because he’s awesome. He’s not a big cupcake fan…well, cakes in general. It’s hard to find one he wants to eat.

HE LOVES IT! He wants his birthday cake (next month) to be this recipe. It’s good. Really, really good. I shared with a friend at the fire department and friends at work who also loved it. So, it’s a keeper! I love when I have “keeper” recipes! I just need more entrées to add…too many sweets.

Here it goes! Found on Pinterest which directed me to Annie’s Eats:

Eggnog Cupcakes

Yield: about 18-20 cupcakes

For the cupcakes:

1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)**
1 cup eggnog*
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

For the frosting:

20 tbsp. unsalted butter, at room temperature
2½ cups confectioners’ sugar, sifted
Pinch of salt
Pinch of freshly grated nutmeg
2½ tbsp. eggnog
1 tbsp. dark rum (0ptional)

For garnish:

Ground cinnamon or grated nutmeg
Cinnamon sticks

*Eggnog is Southern Comfort Eggnog, it made the awesome flavor!
**Rum  Appleton Estate Extra 12 Years is what we used…amazing!

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, vanilla, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until smooth, 20-30 seconds.  Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.  With the mixer on medium-low speed, blend in the rum.

Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired.  Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

Cook's Illustrated, May/June 2010

Recipe cards for download into Word. Front side, back side. Don’t forget the back side! It has the frosting on it

Do you want a chocolate-lover’s cupcake? Then make this one! It took me about 3 hours (with a quick trip to Friendly City for a few forgotten ingredients).

A few notes about these cupcakes:

I found this recipe on Kelly’s Konfections website. She was the JMU student who won the Cupcakes for a Good Cause competition for the Best Chocolate Cupcake. I was unable to go to the competition due to work, but was very appreciative that my friend, Josh, sent me to her website! The original recipe is from Cooks Illustrated as you’ll see below and was posted on Pink Parsley.

Also, I did not use coffee for fear it would have a coffee flavor, and used water instead. I had heard it does not give cake a coffee flavor when using it, but being a “super-taster” I didn’t chance it. But next time I may try it.

Last comment: using high quality ingredients will give you a better outcome, period. We used Ghirardelli chocolate, organic whole wheat flour, organic canola oil (Kelly’s recipe called for canola oil instead of vegetable oil), farm-fresh eggs, organic vinegar, organic butter, and organic vanilla. Not that I’d expect anyone to use all organic (we didn’t either!) but get high-quality chocolate at least. You’ll be happier!

Ultimate Chocolate Cupcakes
Cook’s Illustrated, May/June 2010
makes 12-15 cupcakes

Ganache Filling

• 2 ounces bittersweet chocolate, chopped fine
• 1/4 cup heavy cream
• 1 Tablespoon confectioners’ sugar

Chocolate Cupcakes 

• 3 ounces bittersweet chocolate, chopped fine
• 1/3 cup Dutch-processed cocoa
• 3/4 cup hot, strong-brewed coffee
• 3/4 cup (4 1/8 ounces) bread flour
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 Tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Creamy Chocolate Frosting 

• 1/3 cup (2 1/3 ounces) granulated sugar
• 2 large egg whites
• pinch table salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
• 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
• 1/2 teaspoon vanilla extract

For the ganache filling, place chocolate, cream, and confectioners’ sugar in a small microwave-safe bowl.  Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.

For the cupcakes:

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

When chocolate mixture is ready…

Preheat the oven to 350 and line a muffin pan with cupcake liners.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer.  Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter 1 piece at a time, until smooth and creamy.  The frosting may look curdled halfway through, but it will smooth out eventually.

Once all the butter has been added, pour in the cooled chocolate and vanilla.  Mix until well combined.  Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

Frost cupcakes as desired.

Ok…the cake is actually called Devil’s Food Cake with Marshmallow Frosting. But it’s basically a devil dog. My mom loves them and it tastes just like it!

For Cake:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/4 t. baking soda
1/4 t. salt
2 sticks unsalted butter, softened
1-1/2 cups packed dark brown sugar
2 large eggs, left at room temp for 30 min
1 t. vanilla extract
1-1/3 cup water

For Frosting:

2 large egg whites,  left at room temp for 30 min
1/2 cup granulated sugar
pinch of salt
1/4 cup light corn syrup
2 T. water
1 t. vanilla extract

Pan: Recipe says 8×8 pan, 9×9 would be better!

Make the Cake:

Put a rack in middle of oven and preheat oven to 350 degrees.  Butter pan and flour.

Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition, then beat in vanilla. Add flour mixture and water alternately in 3 batches, beginning and ending with flour and mixing until just combined.

Pout batter into cake pan and smooth top. Bake until a wooden toothpick inserted in center of cake comes out clean, 45-55 minutes. Cool in pan on a rack for 1 hour.

Run a thin knife around sides of pan and invert cake onto rack, then re-invert onto a cake plate.

Make the Frosting:

Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is think and fluffy, 6-7 minutes. Remove bowl from heat and continue to beat until slightly cooled.

Mount frosting on top of cake. Dust with cocoa powder.

Cook’s Notes (from the book):

The cake improves in flavor if made up to 1 day ahead. Cool, uncovered, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.

Egg whites in frosting are not fully cooked. If that’s a concern, you may substitute pasteurized liquid egg whites or reconstituted powered eggs whites.

My Notes:

I think this could easily be a two layer cake. If you try it, let me know and take pictures! I also tried this a while ago with inserting the frosting in the middle of cupcakes with the Pampered Chef Easy Accent Decorator. I used the injector tip. It was good but a little messy. Let me know how you make it!

Many of you know that I try to coupon the best I can. I don’t get 12 papers…or even 4 papers. I get 1, maybe 2. You should get two, but I make do. I am not very extreme at all and yet I have all in the picture above, plus a lot more for free or really cheap.

Recently I am most proud of my Zyrtec-D deal. It was on sale for $20, had a $5 coupon (online), and got $10 back in +up bucks (Rite-Aid’s reward system). And I got Chloraseptic and throat drops free and a new natural Nyquil really cheap. It’s that time of year when I need to stock up! My allergies go crazy in the fall and I’m bound to catch a cold at some point.

The tips:

Follow a couponing blog near you! Or follow a national one, just know the price may be different sometimes. I’ll link my favorites at the bottom. These sites match up sales with coupons.

Make a filing system for your coupons. I use hanging folders and use one per week. When the couponing sites do match ups, they tell you which week and which section to find the coupons in. EASY!

Email your favorite brands! Recently I had an issue with Toaster Strudels, the filling was barely there. I emailed them and told them and then received a coupon for a free package and 3 other coupons. This also happened with Ben & Jerry’s a few years ago when Cherry Garcia was just yucky tasting. But you can also just tell them you love them and want coupons! Talenti, a brand I usually see at Martin’s is wonderful gelato type ice-cream. SO yummy! But too expensive. I just emailed them that message exactly and got a few $1 off coupons. The coupons they mail to you are usually good for much longer than the ones in the newspaper.

Get rewards cards. Most of my free items are toiletry types. But, it still helps elsewhere! Get a Rite-Aid and CVS (or Walgreens) card. Sometimes, like this week, things were free WITHOUT a coupon! You got rewards bucks back right after you bought them. So, I have $6 to spend at Rite-Aid next week or the week after. Just don’t forget you have them. I’ve done that. You feel like an idiot when you do it.

There are coupon databases to help you find a coupon if you’re not sure if it’s out there. I’ll add these at the bottom too. They store information about online coupons as well as newspaper coupons.

Friend your favorite brands on Facebook! Some days they have coupons available (they’ll announce it). You just have to get there quick enough to get one before they run out!

If you print online coupons from coupons.com, redplum.com, or anywhere else, you can usually print 2. Just go back to the same page and click print again!

Couponing is a great way to help yourself and your friends/family if they need help. And if you’re getting freebies and don’t need them, DONATE! If you’re in Harrisonburg, I can send you information on how to get them to where they will do a lot of good.

Ask questions! Feel free to leave questions below!

KrazyCouponLady.com *Also has coupon database  **On Facebook…friend them!

CommonSenseWithMoney.com *Also has coupon database  **On Facebook…friend them!

FrugalCouponLiving.com  **On Facebook…friend them!

YoungAndFrugalInVirginia.com  **On Facebook…friend them!

IHeartCVS.com

IHeartRiteAid.com

Also check out my first Couponing post for beginner tips!