August 13th was the last post I posted. It has been a while.
School is in full swing and working towards my last semester is exciting. I have to write my thesis by the middle of October and then start editing it like a mad woman. The due date? December 9th. At 5:00. My professors are having me write a proposal first which is due this Monday and then FINALLY I can start on my thesis. I'm hoping to use most of my proposal towards my thesis since it has to be 7-10 pages long. My thesis? 35-40 pages long. Not bad compared to other universities.
Sanya's wedding is coming up in two weeks and it'll be the first time that I have ever been a bridemaid. I'm super excited. We have already done the bachelorette party, which was up in Boston and had tons of fun... bridal shower is this weekend which is awesome and then the wedding. In two weeks.
I am happy to report a fellow photo and film undergrad friend is getting married. Meg and I have been friends since 2003 when we both started . She and her boyfriend Kyle are engaged and asked me to be a bridesmaid! Woot! How exciting is that? I am so extremely happy for her it is ridiculous. We are the type of friends who go months without seeing each other and when we do, it's like we were never separated.
Anyways, marriage is on the horizon for two very special people. I wish nothing but happiness for my engaged friends!
Back to my thesis for me.
Tuesday, September 20, 2011
Saturday, August 13, 2011
Tea Time!
Hello! Eating breakfast in the mornings is kind of hard for me. My stomach is just not ready. I used to be a hardcore coffee drinker however, now I have switched to tea. I drink the best tea in the world and I think everyone should try this brand. Adagio teas.
You need to buy one of the teaware to apply their loose tea. I promise you, you will never turn back to any of the tea you are using. I have the IngenuiTEA.
They have teas from all over the world and the tea makers have a story about each tea.
My favorite teas are:
Black Dragon Pearls
Peach Tea
Jasmine Phoenix Pearls
Fujian Jasmine Pearl Tea
Spiced Apple Chai Tea
You can see other users choices by seeing how they rated each tea. They have a star system that will determine the teas.
Enjoy!
You need to buy one of the teaware to apply their loose tea. I promise you, you will never turn back to any of the tea you are using. I have the IngenuiTEA.
They have teas from all over the world and the tea makers have a story about each tea.
My favorite teas are:
Black Dragon Pearls
Peach Tea
Jasmine Phoenix Pearls
Fujian Jasmine Pearl Tea
Spiced Apple Chai Tea
You can see other users choices by seeing how they rated each tea. They have a star system that will determine the teas.
Enjoy!
Wednesday, August 3, 2011
Monday, August 1, 2011
Eventually Everything Comes To An End.
Today is my last day at my job and I couldn't be any happier. Three months into this job I wanted out. Four years later, it is finally happening.
Couple of things:
I need a beach weekend. Any takers who want to go with me?
~N
Couple of things:
- I need to find a part time job while I do my internship.
- I need to stay focus for my final exam on Wednesday (which is so hard right now since I'm excited today is my last day).
- Sit down and refresh myself for my internship on Thursday.
I need a beach weekend. Any takers who want to go with me?
~N
Friday, July 29, 2011
OMG
One of my favorite hobbies is baking. I know, me? It might seem a bit odd but really, I get the most pleasure making something sweet. I love baking. I came across this recipe that I'M DYING to try. So I'm passing it along. (All images and recipe is by HowSweetEats and her website How Sweet it is!)
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks
Enjoy!
Peanut Butter Stuffed Hot Fudge Cupcakes
| Prep Time Cook Time | Servings 12 | Difficulty Easy |
Ingredients
- FOR THE CUPCAKES:
- 1 whole Egg
- ¾ cups Brown Sugar
- ½ cups Milk
- ½ cups Plus 1 Tablespoon Heavy Cream
- ½ cups Butter, Melted
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Sour Cream
- 1-⅛ cup All-purpose Flour
- ¼ cups Dark Cocoa Powder
- 1-¼ teaspoon Baking Soda
- ½ teaspoons Salt
- ¼ cups Homemade Hot Fudge (recipe Below)
- _____
- FOR THE BUTTERCREAM:
- ½ cups Butter, Softened
- ⅔ cups Peanut Butter
- 3 cups Powdered Sugar (you May Need 1 More Cup)
- 1 Tablespoon Of Milk (have 1-2 More On Hand)
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- _____
- FOR THE HOT FUDGE SAUCE:
- 1 cup Sugar
- 1 cup Dark Cocoa Powder
- 1 pinch Salt
- 2 Tablespoons Flour
- 1 cup Boiling Water Or Scalding Milk
- 1 Tablespoon Butter
- 1 teaspoon Vanilla Extract
Preparation Instructions
For the cupcakes:Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks
Enjoy!
Monday, July 25, 2011
Vintage Clothes
I know for sure when I am out of my summer school class and have more time on the weekends to do whatever I want, I want to make sure I start sewing again. One of the blogs I follow is an independent business woman (Red Velvet) who creates and sells vintage inspired clothes. I would like to dress more in vintage attire, however, the combinations of lack in funds and thinking I could never pull it off is what's stopping me. Check out A Beautiful Mess she has an e-course right now showing you how to get inspired to wear vintage clothing and has quite a few patterns to start learning how.
Anyone interested in funding me some mula? Yeah, I didn't think so :)
Here is the e-course: DIY Dress up
Love Love,
N
Anyone interested in funding me some mula? Yeah, I didn't think so :)
Here is the e-course: DIY Dress up
Love Love,
N
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