Things I would rather do than pack, unpack, or even LOOK at another cardboard box:
Eat something with the words “whole-wheat” or “sprout” in the name.
Wear Pajama Jeans. In public. Possibly even paired with a hair scrunchie but I’m not sure I’m willing to go quite that far yet.
Watch Swamp People with my husband. And I mean REALLY watch it, not just sit there with People magazine and pretend to watch. I promise I won’t even mess around on Facebook on my phone but lie and say I’m answering an important email from a reader. (Not that I ever tell lies like that)
Go back to middle school and re-take P.E. When we had to change for gym class in the locker room and all the girls had a training bra but me. BECAUSE I DIDN’T NEED ONE YET.
Meet The Bachelorette Ashley in real life. And be forced to sit and talk with her–about Bentley. And I even promise to say things like “journey” and “dot dot dot” and “here for the right reasons” frequently.
Go outside and pull weeds. Which is saying a lot, considering that I’m allergic to the outdoors. And sweat. And manual labor.
Watch any movie with Tim Allen in it. Not to be a hater but really…it’s just not working anymore. Also, I was never really buying him as Santa Claus. Sorry.
As you can see, the situation here is pretty dire. I’m most likely suffering from some type of post-moving traumatic syndrome, which I have yet to name but no doubt I will within the week.
At least, this is what I tell my husband every time I run to Target or Pier One for my “therapy”. Because in order to heal, I have to create a very comforting environment to live in.
You can borrow that if you want, I’m totally great with helping you come up with excuses to shop.
In the meantime, I have created these very “vacation-ey” cupcakes. Aren’t they soothing?
1 box white cake mix (I used Duncan Hines)
15.25 oz can crushed pineapple
1/4-1/2 cup pineapple juice
1 stick butter, melted
2 sticks butter, softened
1/2 cup Cream of Coconut
1 teaspoon vanilla
5 cups powdered sugar
4 TBS heavy cream
Coconut, for garnish (I used frozen, but you could use sweetened shredded)
Preheat oven to 350. Line 24 muffin tins with cupcake liners.
Strain canned pineapple over a large measuring glass, pressing gently to extract all the juice. Add enough extra pineapple juice to make 1 cup.
In the bowl of a mixer, combine cake mix, eggs, butter, and pineapple juice. Beat on low for about a minute, then scrape the bowl and increase the speed to high. Beat for another minute. Gently fold in strained pineapple. Spoon into cupcake liners, filling about 2/3 full.
Bake for 15-20 minutes or until tops spring back when lightly touched. Remove to a cooling rack and cool completely before frosting.
In the bowl of a mixer, beat butter, cream of coconut and vanilla on medium-low speed until smooth. Add powdered sugar and beat on medium until combined. Add cream and beat on high for about a minute or until light and fluffy. Pipe or spread on cupcakes and top with coconut.
These cupcakes are some of my favorite I’ve ever made. And that is the TRUTH truth, not truth like my allergies/syndromes/general weakness.
And you get a two for one today, because my sweet and crazy-talented friend Callye created some Pina Colada cupcakes to go with!! So click over to Sweet Sugarbelle and check them out, if you know what’s good for you.
I was making a menacing face and punching my fist in my palm when I said that. In case you were wondering.
Have a happy Monday!!