My brother moved back to Colorado last weekend, its nice to have him back. His fiancee is still in KC and will move back more towards July.
Not too many anecdotes since the last time I posted. I have updated my recipe page, finally. It was down for awhile but I've put it back up.
The rain has been pretty good? or awful, depends on how you look at it. I think it might be better if it had waited a few days in between each of these huge storms. We had a huge storm Wednesday night and that closed one of the major roads by my house and so we have to take this long totally out of the way road to get what normally is a mile down the road. Or we have to pay tolls on the toll road to get down to another location and then turn around and kind of back track. Last night it was what I'm calling flash flooding because the lightning was flashing insanely, and it was flooding areas of the neighborhood like the street and our garden. Now that pretty important road for us is going to be closed longer since the rain dumped a bunch more. It was already going to be closed through the weekend, I'm interested in how much longer they are planing on keeping it closed.
Blue Hawaiian Cupcakes from Booze Infused Cakes
1 (18.25 oz) pkg white cake mix
3/4 cup pineapple juice
1/2 cup light rum
3 egg whites
1/3 cup vegetable oil
1/2 cup cream of coconut
2 tablespoons blue curacao
Preheat oven to 350°F. Line standard muffin cups with paper liners; set aside. In a large mixing bowl, combine cake mix, pineapple juice, rum, egg whits and oil. Blend with a mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Spoon batter into prepared muffin pans filling cups about half full. Bake 20 to 25 minutes or until cupcakes test done with a toothpick. Cool completely.
Poke the end of a wooden spoon into the top of each cupcake, making one to three holes about 3/4 the way through cupcake. In a small spouted measuring cup, whisk together cream of coconut and blue curacao. Pour mixture into the holes in cupcakes until filled; let stand for at least 10 minutes. Before serving, top cupcakes with a swirl of whip cream and garnish with well-drained cherries.