KindaKaity

tiiinahoff:

kindakaity:

tiiinahoff:

Both are studios above the Twisted Fork, near the Oriental theatre (for you Milwaukee folks). Not sure how I feel about living where so much is going on, but the rent is almost half what I’m paying now, and it has internet and basic cable included, AND allows pets. The only cons are that there’s no parking available, and it’s further away from campus.

So, we’ll see how that goes!

woah. did i miss something? Why are you moving?

My apartment is way too expensive for me, plus they don’t allow pets, and I’m getting fed up with the management. Also, I think a change will be good, I just feel pretty stuck at the moment.

cool. well good luck!

tiiinahoff:

Both are studios above the Twisted Fork, near the Oriental theatre (for you Milwaukee folks). Not sure how I feel about living where so much is going on, but the rent is almost half what I’m paying now, and it has internet and basic cable included, AND allows pets. The only cons are that there’s no parking available, and it’s further away from campus.

So, we’ll see how that goes!

woah. did i miss something? Why are you moving?

Attractive Zach who works downstairs was fired.

What shall we all look at as we walk past the dish room now?  Takes away one of the few perks about having to run to the coolers. :(

We had a moment of silence between customers.

this is probably more so for me to remember than you, you’ll get over it.

• drank 2 pots of coffee
• complete re-did my living room
• bought wood, had it cut, and created room dividers with screws, hinges, and 1x6’s (which are actually 1/2 in x 5 1/2 in, give or take. learned that today)
• put together shelves I bought when I was 14.
• managed to survive an entire day alone with my father
• ate at sonic
• drank 3 bloody mary’s
• went to a comedy sports performance
• talked to my best friend
• showered
• chewed a lot of gum
• hardly sat down at all.

I feel like yesterday was Tuesday night, and I was looking forward to the looong weekend ahead.

bummer eh?

-said aloud to my apartment while stretching, again

the coffee pot or my stomach.

(954): I just went in my fridge and said to my turkey “see you thursday”. I seriously have issues

(704): I remember why I come home for the holidays. Sam Adams is the cheapest beer in the fridge

For thanksgiving I made beer-cupcakes, and they were really pretty easy, and tasted great! So I thought I’d share the recipe, or at least put in on my Tumblr so I can find it again later. haha.

Chocolate Whiskey and Beer Cupcakes

While the Guinness in the cake gets mostly baked out, the Baileys is fresh and potent, so if you’re making this for people who don’t drink — ahem, nobody I know, but I hear such people exist — you’ll probably want to swap it with milk.

The Baileys frosting recipe makes a smallish amount of frosting — enough to just cover the cupcakes. Because they were so rich and this frosting so sweet, I felt it only needed a little. Double it if you want more of a towering effect.

Makes 20 to 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.