Wine Teeth and S(hit)tles Vodka Shots

April 8, 2012 § Leave a comment

Oh and my hideous alcohol rash! I did not take a picture of that steez. Thank jesus. But it was horrible! I wonder if I’m allergic, if I’m prone to rosacea (most likely). My poor alabaster skin tone is usually uneven and blotchy and I blush like crazy over the most ridiculous things, so I wouldn’t be surprised. Anyway, that happened. Darling Laura, the sweetest, lent me her makeup (MAC foundation and NARS orgasm blush, natch) and I attempted to drunkenly fix the battlefield that was my face.

This was all from Poland night. I’m a terrible writer, good thing I decided to explain what I was talking about before going into a rant. Classic me. Alright, well, the night went off fairly well. I was sad about missing my ex house going out for one of the girls’ birthdays but what can you do? I also wanted to go to the Goatface Charity Ball down at the Harbour, where I knew a few people would be headed (and selfishly; I love dressing up), but I never bother to get a ticket for these things. And in the past, none of my bitties have been that invested in going, SO, always sozinha.

Polish Night would have interfered with my Thursday night anyway. I didn’t have to work, only had to do a Social Psych assignment (which I might have missed, yeah, I’m brutal), so I believe I ended up going to buy liquor and recipe ingredients at 3 or 4 in the afternoon; started drinking/baking for the night around then. I made fudge, which didn’t turn out so great (therefore, I do not have a picture), remade Fluffernutter Cupcakes, and Brown Butter Chocolate Stuffed Toffee Chip Cookies.

FLUFFERNUTTERS.

(which sounds like an act of dirty foreplay, is NOT, but just as amazing, I promise).

Nom nom nom. The recipe is from my favourite recipe site (at least for desserts, since I don’t really cook, just bake…ermm): How Sweet Eats, which I have reprinted below. But full credit is due to HSE and it should also be checked out for many other fantastic recipes that I have not yet tried or am too egotistical to say I’ve failed in attempts.

Fluffernutter Cupcakes

(astrixes indicate changes I’ve made to my own) for approx. 12 cupcakes.

1/4 cup butter, softened *i microwave mine for approx 15-20 s

1/2 cup creamy peanut butter

1 cup peanut butter *i use splenda 90% of the time, because that’s what i keep at my apt. exceptions include if i’m visiting home or elsewhere

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/3 cup milk *i use almond breeze because i’m OBSESSED, and again, because that is what i keep in the house and, therefore, use 90% of the time

1/2 cup peanut butter morsels *believe i used butterscotch pieces

2/3 cup marshmallow fluff *in which i used regular mini marshmallows, that i microwaved

Preheat oven to 350 degrees F.

Cream the butter and the peanut butter together. Use a bowl (like I do if I’m home) or a mixer (like I do and LOVE when I have access to one. That is my next wishlist item. Sad, broke uni student problems).

Add sugar and eggs and beat together until fluffy. Add vanilla and mix.

Mix dry ingredients in a separate bowl. Once mixed, add half of the dry ingredients to the wet ingredients. When half of the dry mixture is mixed in, add the milk. Mix, and then add the rest of the dry ingredients and mix.

Mix in the peanut butter morsels (Reese’s makes a great version with Chip Its but obviously, I used Butterscotch no brand chips and any other chips will work as well)! Mix in the marshmallow fluff.

Pour into the cupcake tins about 2/3 of the way full.

Bake for 15-2o minutes at 350. Let cool completely before frosting.

*NOTE: When I’ve poured the mixture into the tins, I’ve also experimented with adding full mini marshmallows (usually 2-3) in the middle of the mixture of each tin. Or else, chocolate/white chocolate baking pieces! Sooo good. If you’re like me, anyway, and like your cake/cupcake with extras inside instead of just tasting like mini cakes.

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