1 year, 100 posts, and 1 happy blogger!

Today is the one year anniversary of Sweet Somethings and coincidentally also the 100th blog post!

So much can happen in a span of one year: things of greatness, things of sadness, times of great joy and jubilation, deep thoughts, outings and vacations, adventure, love and heartbreak, holiday celebrations, filled with friends, family, acquaintances, picture taking and a whole lot of writing.

You, my loyal readers, have followed me along my finest and not so finest moments, reading, laughing, and even sometimes crying along with me. You even put up with my countless spelling and grammar errors, missing words and run-on sentences.

From one of my very first posts, you were my biggest fans. You continued reading, even when half of it didn't even make sense.

You trusted my baking advice and tried some of my favorite recipes like this and this. You cheered me on when I talked endlessly about all the cool cakes I made in class. And most of all reaffirmed my calling and passion, as I shared in this special post.

You were here listening as I poured my heart out when I was sad or upset about things. Even as silly as letting go of my sweet French student, Tino, last summer. More importantly, when I was thinking back to the scariest day of my life, when I heard my Mom had almost died if it wasn't for my Savior and Protector.  And most recently, having to leave a piece of my heart in Roseville.

Holidays were always followed by pictures and thoughts, which you promptly read along with.
Thanksgiving, Christmas, birthdays, and even Mother's Day, we celebrated together.

You let me talk endlessly about how much I love being a nanny. Reading all about this cool activity and that way of going about things. And always reminded me that I am a super cool nanny ;)

Reader, you were so very patient with me. You let me fuss, whine and talk about how life is just. not. fair. Fussing about people, about how hard I think life is, and finally understanding that it's all gonna be ok.

I experienced a lot of love this year too. In a whole lot of different ways. Here are my favorites, (Mom and Dad get Re-married! Roommate Soulmate Theory) and by the reader count they were yours too!

My loving readers supported my family and I through a big move to Iowa(Home Tour!) and gave a big cheer for me living on my own this summer(Summer Home!)

Most of all, you allowed me to share my heart. My jumbled thoughts about God and the way we should live our lives. You read along as I tried to teach myself  how to be a better follower of Christ and all around person, and while doing so touching your hearts too. Pouring my heart out about love, life choices, and what it means to have humility.

I could never be more grateful for the joy you have brought me by being so loyal. Thank you for every sweet, encouraging, and funny comment you left and even just taking a spare moment to catch up with my crazy life. You are all so special to me. 

With the most love,

Jasmine 

Don't worry.. I really am wearing clothes in this picture. 

Birthday Girl

I am officially 20 as of yesterday! Out of those teen years and well on my way into adulthood! I think its scaring my parents into thinking that they are getting old, which is scaring them even more into being hip.

I am super exhausted from the weekends festivities and being sick, ( I hate that I had to be sick on my birthday!), so I'm gonna keep it short and sweet!

Friday night I took on the task of making my own cake. The task couldn't have been that hard right? Well the Red Velvet cake didn't turn out, even though the recipe had rave reviews, but the icing was to die for. I chose a design I saw on Pinterest, of course, and add a little flare with a pink ombre!

I think it turned out super cute!

Saturday morning I woke up super early, not by choice but my body had other plans. I got ready and took myself on a shopping spree at Target. Spend wasy too much money but got some super cute new clothes! I went garage saling next and then got to Skype with the bestie@!

Later in the day I headed over to City Park and spend the day volunteering at the Chron's and Colitis Take Steps 5k fundraiser. Even though I am not connected to foundation I had an amazing time serving others on a day that should be about me! I think I am gonna serve on my birthday every year! 

At the end of the night we went over to a friends house and hung out for the rest of the night:) But there is a lack of pictures...

My birthday was amazing all in all and thank you to all who made it possible through your words or actions! 

This morning I hopped on a plane to my new home in Iowa. But more is to come on that tomorrow. 

Until Next Time,

Jasmine

P.S. Dont ever take NyQuil before typing a blog post. You might end up asleep on the keyboardsknfoghsodrgrahn... 

Mint Chocolate Cupcakes!

Yesterday I was housesitting for my boss and really wanted some chocolate cake. They have a beautiful kitchen with anything a baker could ever want so I decided to whip up some cupcakes. I found a recipe online at Food.com. Food.com has awesome recipes where you can change the quantity to how much you want to make and it does the math for you! It was a regular chocolate cake/icing recipe but I gave the icing a spin with some peppermint extract. 


Chocolate cake can be kinda tricky sometimes. A lot of times it is very dry, mostly because people over bake, because they cant see the color change. A trick to remember when making cake or cupcakes is the spring back method. Instead of using a ton of toothpicks and chancing over baking, lightly press down on the cake with your finger and watch to see if the cake sinks slightly or bounces back up. If it bounces back up its done! Fool proof! 


This particular recipe is amazingly moist, hence the name "super moist chocolate cake." Even here in Denver were cakes are eternally dry. The frosting was a little stiff for the first few cupcakes, but I thinned it out with milk and it worked like a charm.

Super Moist Chocolate Cake

Cake

• 1 ½ cups flour
• 1 cup sugar
• ¹⁄₃ cup cocoa
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup water
• 2 eggs (beaten)
• ½ cup vegetable oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla
• 
  

Chocolate Cocoa Frosting

• 3 cups powdered sugar
• ¹⁄₃ cup butter , softened (or margarine)
• 2 teaspoons vanilla (I used Peppermint Extract) 
• ¹⁄₃ cup baking cocoa
• 3 -4 tablespoons milk 
• 
  
• 1. Mix dry items ingredients in a bowl using a fork.
• 1. 2. Combine wet ingredients in a separate bowl/container.
     3.  Combine dry and wet ingredients in a bowl mixing together with a fork.
     4.  Transfer mixture to greased cake pan or cupcake tins.
     5.  Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
     6. Set aside to cool before frosting.
     7. To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
     8. Stir in vanilla and cocoa.
     9. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting 
     becomes too thin, add more powdered sugar. Source

Mint Chocolate Icing:) 

The most perfectly domed cupcakes ever!

Finished off with crushed Andies mints and milk chocolate shavings!

Enjoy!

Jasmine 

Peanut Butter Chocolate Time

I not the type of person who can eat a spoonful of peanut butter like my roommate, Hailey. Peanut butter is one of those food that is good with limits. But, anytime there are those mini Reece's cups are around, I cant control myself. So when I saw a recipe for a homemade peanut butter cup on Pinterest ( told you I'm obsessed), I couldn't resist.

I mean look at this..

That is perfection wrapped in a cupcake liner. 

This homemade variation of Reece's, has a much more natural taste, but certainly does not lack in richness. Contrary to the processed goodie, you really only need one maybe two to satisfy your sweet tooth. I chose to use dark chocolate instead of milk and made both minis and king sized!

Perfect Peanut Butter Cups*

Ingredients/Supplies:

-mini cupcake tin

-mini cupcake liners 

- 2 cups dark chocolate chips 

-1 tablespoon oil

-1/2 cup creamy or crunchy peanut butter 

-2 tablespoons butter 

- 2 tablespoon brown sugar 

-3/4 cup powdered sugar ( I ended up using a little more to thicken the filling up) 

Line the cupcake tin with the liners.

In a microwave safe bowl melt the chocolate with the oil. Start with 30 seconds then stir, melt another 30 and stir and repeat until smooth. Spoon a tablespoon or so of chocolate into the bottom of the liners and give a little shake to even it out. Refrigerate. 

While that is chilling, make the peanut butter filling. In a microwave safe bowl melt peanut butter, brown sugar, and butter together. Add powdered sugar 1/4 at a time and stir until you have a nice thick, creamy batter. Shape the filling into small balls then flatten into disks. Place these in each chocolate filled liner. 

Pour remaining chocolate on top of each disk. Once you have filled each liner give the tin a tap on the counter to help the chocolate settle. Refrigerate this until firm. 

You are never gonna want to eat another sugar filled, processed peanut butter cup again after you have a taste of these. 

I also tried, keyword being tried,to make peppermint patties, but my chocolatering skills failed me.. I ended up with a hot mess.. It tasted good tho! 

Some how you were lucky enough to get not one but two recipes in one week! That never happens. Don't expect that to happen again.. haha!

 I hope you enjoy! 

Happy Baking,

Jasmine 

*Recipe Credit

Molten Microwave Magic

I constantly have a sweet tooth. I crave chocolate and goodies all the time, which usual results in me pouring chocolate chips in a cup with milk and scooping it out with a spoon. Weird, I know. 
I felt like making something sweet but was definitely too lazy to actually bake something. I knew that I have some recipes pinned on Pinterest (which btw is my new best friend for any type of inspiration!) for a microwave cake. 
Being a baker, I was naturally hesitant when I read you could make a cake in 5 minutes and in the microwave.. There are just so many things wrong with that idea! Alas, I caved in and had to see for myself if this was actually possible. 
I found the pin on my Pinterest and it sent me over to the blog 2 Stews, in which I give the credit to for this molten microwave magic. This recipe is seriously fool proof! 


1-2-3 Chocolate Microwave Mug Cake 


3 tablespoons unsweetened cocoa 
4 tablespoons sugar 
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons egg whites or plain egg whites in carton
1/4 teaspoon vanilla
1 teaspoon chocolate chips* 
* As a variation, substitute almond extract for vanilla. Also, you can change the chocolate chips to any flavor chips you like. 

In a 1- 1 1/2 cup microwave safe mug, ( I ended up using a really large mug), blend cocoa, sugar and flour together.

Add milk, oil egg whites and vanilla. Stir vigorously for 2 minutes, making sure to get all ingredients incorporated.

Sprinkle chocolate chips on top, if desired. (Yes, PLEASE!) 

 Bake in microwave for 2 minutes. Check to makes sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more. Do not overcook, or it will turn rubbery. It puffs up and may overflow but that is ok, it deflates a bit when cooled. You want the texture to be moist and slightly under cooked. Let it cool until warm and serve! 

I ended up drizzling chocolate syrup on top, but you can put what ever you want. Whipped cream, carmel, butterscotch, anything will work! 

For the amount of time it took to whip this sucker up it was AMAZING. This recipe has gone on my go-to recipes for a quick pick me up, forrrr suree. Try it out for yourself and let me know what you think!

Toodledo and Enjoy,

Jasmine 

Mama Spoon's Sugar Cookies

Every year my mom makes her famous sugar cookies. They are much different in texture and taste than most sugar cookies, with a pillowy like texture and an air light taste. My Dad cant seem to control himself when these cookies are around, and you will find him eating 4 or 5 at a time. My mom is devoted to this recipe and hates when I try to make 'other' sugar cookies. Her point was proven when the whole batch I made was gone 30 minutes later. They ate half the batch before I even iced them! Either way, with icing or not these light cookies will leave your family begging for more!

Sugar Cookie Cutouts 

Oven 375 

1/3 cup margarine or butter

1/3 shortening

2 cups all-purpose flour

1 egg

3/4 cup sugar

1 tablespoon milk

1teaspoon baking powder

1 teaspoon vanilla 

Beat the margarine/butter and shortening on medium to high speed for 30 seconds. Add about half of the flour, the egg, sugar, milk, baking powder, vanilla and a pinch of salt. Beat until thoroughly combined. beat in remaining flour. Divided the dough in half. Cover; chill for 3 hours.

On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Cut out into desired shapes. Place on an ungreased cookie sheet. Bake at 375 for 8-10 minutes or until slightly firm. Cool and ice. 

Royal Icing

1 part egg whites to 4 parts powdered sugar (i.e. 1 cup egg whites to 4 cups powdered sugar.)

Beat egg whites until frothy and the eggs loose the yellow color. With a whip attachment, whip the egg whites and powdered sugar until combined well. 

When using royal icing:

 -Do not refrigerate.

 -Keep covered with damp cloth or saran wrap on the surface. It will dry out. 

- you can color it any color.

- if you want to make a border, add more powdered sugar to the mixture. 

- If you want thinner run-on icing for inside the border, add water. (Just a little!)

I hope you enjoy and share these yummy cookies with your family this holiday season!

Until Next Time,

Jasmine 

If life gives you lemons, screw lemonade and make cookies.

I had to say goodbye to Betsy today. My very best friend, who has stuck with me though everything, the one who supports whatever I choose to do with my life, and the one who is always up for sushi and coffee.   (Sometimes at the same time!)

B, because I know you are reading, I love you girl. You are the best friend a girl could ask for. You love me for me, you except and embrace my wild heart. Mostly, you listen when I need to whine, you listen when I have a dumb story to tell and you listen when my heart is broken. I am going to miss you so much these next few months but you have amazing plans for this year and for your future and I want you to live it up! 

For our goodbyes we chose to do something we both hold near and dear to our hearts. Baking. We couldn't think of a better way to spend our cast day together than covered in flour and boiling from the heat of the oven and 100+ weather. 

She got the cuter apron.. obviously. 

We talked about what we wanted to make and come to the conclution of a hybrid of Snickerdoodles and Lemon cookies! You know like they always say, " If life gives you lemons, screw lemonade and make cookies." Ok, so maybe I got that a little backwards..

So now I present to you the yummiest cookies that I've had all day... 

 Luscious Lemondoodles 

1/2 cup butter ( softened)
1 whole lemon zest ( finely chopped)
Lemon juice to preference 

1 1/2 cups all-purpose flour
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

1 whole lemon zest ( finely chopped)
3/4 cup sugar

Oven 375

In a mixing bowl beat butter until smooth on medium to high speed for thirty seconds. Beat in finely chopped lemon zest. Add 3/4 of the flour, 1 cup of sugar, cream of tartar, baking soda, egg, and vanilla and beat until mixed throughly. Beat in the remainder of flour. ( The dough should be the consistency of  soft play-dough). Cover and chill for 20 minutes.

While the dough is chilling combine the sugar and lemon zest and mix well. The sugar will become moist from the lemon oil. This combination will be used later to roll the raw dough in before baking. Warning: It smells absolutely DEVINE..

Using a cookie scoop ( medium) create dough balls. Roll the balls into to sugar/lemon combination. Place two inches apart on cookie sheet. Bake in a 375 oven for 10-11 minutes or until brown around edges. Cool and enjoy! 

Happy baking,

Jasmine 

( yes, I really just signed it with my own name.)