September 19, 2008

september song

"Oh, it's a long, long while from May to December
But the days grow short when you reach September
When the autumn weather turns the leaves to flame
One hasn't got time for the waiting game

Oh, the days dwindle down to a precious few
September, November
And these few precious days I'll spend with you
These precious days I'll spend with you"

the words to this song has been in my head for... 19 days, and i suspect they'll be there for 11 more. things has been very busy around here and unfortunatly my poor blog has suffered. the kids are back to school, and back to their after school activities. as i said before, for our labour day family bbq, i made disaster cupcakes. i didn't intend to make "disaster" cupcakes, but i think that's what happened. i was pretty rushed for time and as i woke up the next morning, i realized what went wrong: i forgot to add the warm water! OMG! not since my salt cookies when i was a new teenager did i make such a mistake. o, wait... i take that back... i forgot to add the eggs in my danish braid... and a couple weeks ago i forgot to add the oil in the pizza dough. i really should start wearing my glasses when i bake.
once i realized what happened, it made so much more sense. they smelled good, tasted okay,but baked in less than half the specified time and were very dense. i may try it again one day.
one bowl chocolate cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.a little buttercream and sprinkles, meh, i served them anyway...

1 comment:

A Mommy said...

I'm glad I missed them then? I remember the salt cookies too...I'm still thirsty.