I used to always say that having a baby years and years after having your youngest child was crazy. I mean, who wants to start over when things finally start getting easy?
But now Jon David is almost 8, I’m pregnant, and I’ve realized that it’s not so crazy after all. Because I’ve gained a ton of knowledge over the years. I’m basically a child whisperer at this point.
One thing I’ve learned is that how you talk to your child is important because they learn to talk by mimicking their parents. So, I’ve decided to brush up on my English accent for when the baby gets here. It stands to reason that if I talk British to my baby, it will grow up talking British, right?
I’ve always said that I could listen to English people talk all day, so this is my chance to fulfill that dream. And I’m super excited. Because I’m pretty sure that a kid crying and asking for a snack is a lot cuter when they do it with a lilting, distinguished accent.
It’ll be like having my very own mini Harry Potter. How awesome will that be??
Anyways, if you’re pregnant and want to copy my idea (or want to GET pregnant to copy my idea), it’s totally fine by me. My new baby will need friends it can relate to, because you know how regular talking kids are. I doubt they take afternoon tea breaks or anything either.
In other, unrelated news, most of you remember the Cupcake Debacle of 2012. Well, this is the other type of cupcakes I made that night that (thankfully) remained relatively unscathed. They’re super simple to put together, but really great for peanut butter lovers. The peanut butter marshmallow frosting is life changing!!
I won’t blame you if the frosting never makes it to the cupcakes — it’s that good!!
**cupcake batter adapted from the Cake Mix Doctor
- 18.25 oz box yellow cake mix
- 1 1/3 cups water
- 1/3 cup smooth peanut butter
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 sticks salted butter, at room temperature
- 1 cup smooth peanut butter
- 1 teaspoon vanilla
- 1/4 cup milk
- 4 cups powdered sugar
- 7 oz jar marshmallow creme
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In a large mixing bowl, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more, scraping sides of bowl as needed. Fill liners 2/3 full and bake for 15 – 20 minutes or until tops spring back when lightly touched. Remove cupcakes from pan and cool on cooling rack.
3. Once cupcakes are completely cool, prepare frosting: In a large mixing bowl, beat butter, peanut butter, vanilla, and milk on medium-low speed until smooth. Slowly add powdered sugar, beating on low until just barely mixed in. Increase speed to medium high and beat for about 2 minutes. Using a rubber spatula, barely fold in marshmallow creme (you don’t want it mixed completely in…you want to see swirls).
4. Pipe frosting or frost with a spatula generously.