Even though I am not from Generation Text, I have found it a wonderful form of communication on many levels...it allows me to communicate with kids without them having to experience the embarrassment of talking with their mom in front of friends. It allows my husband to text me from Costco about what he might be forgetting. If I am in the middle of delivering a baby, the text will be there when I get done--important things won't go unnoticed.
A text from Sophie while I was at work the other day:
"Hi there is cat vomit but Piki (see above pug) is eating it"
From Maddy who is teaching at computer camp and eating institutional food:
"I miss cutting boards and knives"
I responded with "peanut butter cupcakes with chocolate frosting" to which Maddy replied "mean!"
Vegan cupcakes are taking over my kitchen! Another favorite from Vegan Cupcakes Take Over the World. Modified because I used cream in my ganache and buttermilk in the cupcakes.
Peanut Butter Cupcakes
3/4 cup buttermilk
1/2 cup peanut butter
1/3 cup vegetable oil
2/3 cup sugar
2 TBS molasses
1 tsp vanilla
2 tsp ground flaxseed (I have omitted in the past and it worked just fine)
1 cup + 2 TBS flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
Preheat oven to 350 F. Line muffin tin with cupcake liners. Mix peanut butter, oil, sugar, molasses, vanilla, flaxseeds until well combined. Add buttermilk and mix until incorporated. Sift dry ingredients together and then mix with wet ingredients until just combined. Fill cupcake liners 2/3 full and bake ~24 minutes. Cool completely then frost with chocolate ganache.
8 oz. heavy cream
1 1/2 cups bittersweet chocolate chips (I used Guittard)
Heat heavy cream until just below boiling. Remove pan from heat and add chocolate. Let sit for ~5 minutes then stir until glossy. If you want to drizzle on cupcakes, proceed. If you want to pipe stars chill ganache until stiff.
OMG, they r so good! :) <333