Yesterday was my Mother’s Birthday and we had a great day together.
She arrived at my house promptly at 9:30am. The first stop was a huge gut busting breakfast, then off to Muir Woods to hike through the redwoods and marvel at the beauty of nature.
After a few hours there, we headed back to the city to grab a leisurely lunch in Sausalito. The view is always beautify in the Sauce, Sausalito is the first town over the famous Golden Gate Bridge. If you ever find yourself in the Bay Area you would doing yourself an disservice not to visit this quaint little town.
We spent the rest of afternoon stuffing our faces and talking about our past and what the future holds for both of us. I enjoy spending time with my mother, it’s almost like looking in a mirror, if I become half the woman she is I would be satisfied with my life.
We were supposed to go to the Observatory of Flowers, but we ended up talking, reminiscing, and hangout until it was time for dinner.
We both love crab, so we went to the best crab spot in the city, Thang Long. Each ordering and demolished 1 crab a piece. Today I made sure not to stress over my diet, her birthday was my official cheat say.
After this loooong day together we were both pooped but the night wasn’t over yet. We went back to my house for some Salted Carmel Cupcakes, a night cap, and a little singing. I sent her off with a smile around 11pm and crashed right after she left. The women wore me out.
I made the cup cakes myself and they were scrumptious. I’m sharing the recipe but I want you all to know these are not low fat, low calorie, or gluten free. These cupcakes are the real deal and worth ever bead of sweat I’m going to have to produce to work them off tomorrow.
Chocolate Salted Carmel Cupcakes
1-3/4 cup all purpose flour
1 cup packed brown sugar
1/2 cup raw cacao powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 tsp vanilla 1 cup string coffee
In a large bowl whisk together flour, brown sugar, cacao, baking powder, baking soda, salt. Make sure to break up any clumps in this dry mixture
In another bowl combine milk, oil, eggs, vanilla, whisk together to combine
Add wet mixture to dry mixture
Add coffee and stir well until blended and smooth
Divide batter among cups and make for 20-25 minutes until spongy to touch
When done tip cupcakes in tins to allow steam to escape or remove cupcakes from tin and place on a wire rack
1/2 cup butter at room temp
1/2 cup packed brown sugar
2 tbsp maple syrup
1 tsp vanilla
3 cups powder sugar
1-2 tbsp milk
Beat butter, brown sugar, syrup, vanilla until light and fluffy beat powdered sugar and milk
Add a little extra milk if needed to get the correct consistency
Allow frosting to chill
Spoon in pipping bag with large star tip or plastic bag cutting a small hole in one of the corners of the bag creating a makeshift frosting bag
Pipe frosting over cooled cupcakes
Don’t laugh at my piping job, this was my first time icing anything, lol
1 cup sugar
1/4 cup water
1 tsp lemon juice
1/3 cup heavy whipping cream
1/4 tsp sea salt
Stir together sugar, water, lemon juice in small saucepan and place over med-high heat
When it comes to a boil stop stirring and swirl the pan often cooking until it turns a golden color.
When it starts to change colors remove pan from heat but continue to swirl until mixture turns a deep golden color, the color of maple syrup
Whisk in cream, it will foam up
Whisk salt and let cool to room temp
Place in sweet bottle and run bottle under hot water to make Carmel easier to spread
Drizzle over cupcakes
And kiss your diet goodbye!
That’s it day folks!