Yesterday I had a snow day. Granted, there was no snow on the ground all day- or at least the snow didn’t start sticking until school would have already been over, but I had a snow day all the same. Looks like this winter has turned my school district into softies in the snow day department. But of course, I’m NOT complaining. Never.

Anyways, I basically sat around in my robe until 3:00, watching old episodes of Grey’s Anatomy on Lifetime, when I finally decided to make something of my life. CUPCAKES! I will make cupcakes, I thought. Because cupcakes are delicious, and because we’ve been meaning to make them since Valentine’s Day, and because we have all the ingredients, and most of all, because I have absolutely nothing better to do.

Now let’s just get one thing straight.

I am no baker.

But sometimes I wish I was one, and so for a little while, I pretend.

I get my little apron* on and my supplies ready and I pretend to be worthy enough for Cupcake Wars.

But the reality is that this is all a huge lie.

Well, if we’re talking about a war between me and the kitchen, then this is the truth.

I have NO idea what I’m doing. There is flour and sugar EVERYWHERE and basically, the whole time I feel like a chicken with its head cut off.

Yesterday was no exception.

Yesterday afternoon around 4:00 it looked like a bomb went off in my kitchen.

But, without thinking about the mess (except to pause to take a picture of it), I just followed the instructions for Joy the Baker’s favorite red velvet cupcakes, held my breath, and everything, for the most part, worked out okay.

Actually, if we’re being honest, it worked out more than okay.

These cupcakes were DANG good.

Better than good.

The best!

SURRRIOSULY. YUM.

For the recipe, go here:

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

I used Joy the Baker’s recipe because, well, I always go to Joy for things like this. She just never lets me down. These red velvet cupcakes are beyond moist and delicious and the frosting is unbelievable. Which, of course, is everything a cupcake should be.

Sugary and tasty and perfect for breakfast. And lunch. And dinner.

Until they’re all all gone.

(sad face.)

But for now they are here and so very tasty and so we shall celebrate.

Happy Weekend!!

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*PS: Don’t you love my apron? Super adorable, and fashionable too, made by my sister’s friend Erin. You can get your own at her online shop, Coco Lassial Apron Co., and also be sure to check out her Facebook fan page for hilarious stories featuring the tag line: “Tonight in my apron”… CUTEST!

You guys, don’t freak out or anything, but I’m going away.

My school vacation is next week and although I won’t be cruising in the Caribbean or skiing in Tahoe, I will be straight up chillin’. I’m heading home to NY and all I plan on doing is a lot of sleeping in, practicing my photography skills, pinning, and book reading. Oh, and I’ll be reading your blogs too, just not posting myself. I need a brain break so I’m going to take one.

I’m also going to make pancakes. Because they’re awesome.

You should probably make some pancakes while I’m gone too.

These pancakes are Zan’s uncle Tim’s FAMOUS pancakes. Or at least they will be once you all try them. I asked about sharing the recipe, because I wanted to make sure it wasn’t a secret or anything, and it’s alllll good. I got the go ahead. Lucky, lucky you.

Tim’s pancakes are not only delicious, but they’re wholesome and hearty too. And they will hold you over for a long time. A good long time. Also, they are way healthier than any other pancakes I’ve encountered in my lifetime so you’ll definitely need to add some chocolate chips to the batter. I LOVE doing this. You know, to even the score. But afterwards you’ll still feel really good about yourself. And you will be perfectly satisfied.

I hope, at least, satisfied enough until I come back.

Here’s the recipe for you. It’s a little complicated, but nothing you can’t handle. And they’re totally worth it, believe me:

Tim’s Pancakes

This recipe will make you a lot of pancake mix for you to store in an airtight container. This will allow you to make these amazing pancakes every weekend, if you so choose.

 6X Pancake/Waffle Dry Mix (to store):

4 C pastry flour
2 C whole wheat flour
1 C cornmeal
1/3 C soy flour
1/3 C buckwheat flour
2/3 C sugar
1 tbsp salt
2 tbsp baking soda
1/2 C buttermilk powder (optional)
1 tsp cinnamon
1 tsp nutmeg, 1 tsp ginger
3/4 C toasted wheat germ

Here’s the wet mix you’ll need for the pancakes each time you decide to make a batch:

3 eggs
2 C buttermilk (or 1 C milk/ 1 C plain yogurt)
3 tbsp canola
1/2 tsp vanilla
1/4 tsp orange or lemon extract (optional)
grated fresh ginger (optional)

To make:

Beat the eggs together and mix all wet ingredients.

Add wet ingredients to approx. 2 cups dry ingredients until the mix is just a litter wetter than you like.

Let sit 5 minutes and check consistency. Adjust the pancake batter until it’s about the consistency of… well, pancake batter.

Add blueberries, raspberries, or CHOCOLATE CHIPS. YUM.

Preheat your griddle to 350-375 degrees for pancakes (water drops should just skitter).

Lightly butter griddle and spoon out wet mix. You can add bananas here too if you’d like for extra deliciousness. Cook 3-5 minutes per side.

The jelly on top is super yummy and can be a substitute for maple syrup. Sometimes I do this as a seemingly healthier option, but I do love me a good dose of maple every now and again.

ENJOY, my friends, and see you in a week!