Using keys to gouge expletives onto another's vehicle is a sign of trust and friendship.

So remember that time I cleaned out some of my hoard and gave stuff away? Well there was one thing I saved until now, so some of you shall be getting something in the mail quite soon... With that in mind, if you would like to join my address book, you can send me your info (anonymously, if you like), and thus be included whenever I send out random things like Christmas cards or other little goodies. If you join in the next couple of days, you'll get something over the next week or so! ;)


Here's a fun recipe that I saw one day watching some cooking show on PBS:
Lemon Cupcakes with Lemon Glaze Icing


You will need:
- Muffin pans
- 1 stick of butter, softened
- 1/2 cup plain low-fat yogurt
- 1 tsp vanilla extract
- 2 or 3 lemons
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- about 1 1/2 cups confectioners sugar


To make:
- Preheat the oven to 350 degrees F. Grease and flour the muffin pan(s)--depending on how big you want the cupcakes, you can use a tin for 6 giant ones, or (what I prefer) a tin for 12 smaller ones, plus I usually end up with enough to fill another tin of 6 cupcakes. I also use cupcake cups instead of greasing the pan because it's easier than risking all the cupcakes getting stuck to the pan, but you don't have to use them. 


- In a large mixing bowl, combine the sugar and butter. Add the eggs one at a time, blending the first one in before adding the second one. 


- In a smaller bowl, mix together the yogurt, vanilla, and the zest and juice of one lemon. 

- In another smaller bowl, combine the flour with the baking powder and salt.

- Add a little bit of the flour mixture to the butter and sugar and mix it in well. Then add a little of the yogurt/lemon mixture and mix it well, and then keep alternating adding a little at a time until everything is combined. 

- Using a small spoon, put the batter into the muffin tins and bake in the oven for about 20 minutes (a little longer if you make larger cupcakes), or until a toothpick stuck in the middle of one of the cupcakes comes out clean. Let the cupcakes cool in the tins for about 10-15 minutes, and then let them cool completely on a baking rack. If you used paper cupcake cups, take those off all the cupcakes. When they're completely cooled down, move on to the icing...


- In a small bowl, stir the confectioners sugar with the juice from 2 or 3 lemons. You want the icing to be pretty runny, so use as much lemon juice as you need to make sure it's properly drippy. 

- Then drizzle the icing over the cupcakes. Delish!

I stole that photo from PBS because my camera ate my photo of the final product...

If you make smaller cupcakes like I do, it usually yields about 18 of them, which makes each cupcake with the lemon glaze about 160 - 170 calories. 


♥