We are having a wonderful, busy Saturday. We have been doing stuff around the house today and are just waiting on it to warm up a bit more so we can head outside.
Jason is outside already cleaning up from the awful storms we had last night. I can hear the chainsaw running-we had several limbs down this morning. We had to drive to Greensboro last night for a birthday party and had one of the scariest experiences of our lives. It was storming terribly and we suddenly hit a wall of wind and rain. Jason slowed down to about 5 miles per hour, but could barely keep the truck on the road. There were tree limbs hitting the windshield and Jason said, “I think we’re in a tornado. I don’t know what to do.” I told him to just keep going and maybe we would just drive out of it, so that’s what we did. When we finally did drive out of the worst part of the storm, Jason pulled over on the side of the road. I said, “Don’t stop now! We need to get away from whatever it is!” The whole time I was praying, “God, just be with us right now.” I looked back at the kids and their eyes were so big! By the time we returned home we didn’t have power, but it turned back on around 2 this morning. I am so thankful for those men who work on our power lines on rainy, dark nights!
We are having a baby shower at my church tomorrow afternoon and I decided to make a wreath for a decoration and gift for Chloe, the mommy-to-be. I think it turned out quite nicely. Make sure you check out our facebook page if you would like to order one!
I also made these tasty chocolate buttermilk cupcakes with white chocolate frosting. The recipe is from my Cake Mix Doctor book and I changed it a little. They are not too sweet so you can eat at least a dozen at a time!
Here’s the recipe in case you want to try these for yourself:
Chocolate Buttermilk Cupcakes with White Chocolate Frosting
1 package chocolate cake mix
3 tbs. cocoa powder
1 1/3 c. buttermilk
1/2 c. vegetable oil (I used canola)
3 large eggs
1 tsp. pure vanilla extract
2 tbs. all-purpose flour
Mix all of these ingredients together until well blended. Pour into the pan of your choice (I used mini cupcake liners in a mini cupcake pan). Bake at 350 degrees until done (the mini cupcakes take 16 mins).
White Chocolate Frosting
6 oz white chocoate, melted and cooled slightly
8 oz cream cheese at room temp.
4 tbs. (1/2 stick) butter at room temp.
1 tsp pure vanilla extract
2 1/2 c. confectioners sugar
Mix the butter and cream cheese until combined. Add the melted white chocolate and blend on low for 30 secs. Add the vanilla and confectioners sugar and blend until fluffy, about 1 min more.
These cupcakes are very rich and not too sweet, and would make really great muffins for breakfast if you added some chocolate chips and didn’t add the icing. That’s my kind of breakfast!