Sorry guys!

Hey guys. So, I've decided I'm not going to do recipes anymore, maybe every once in a while if I try one and I like it. Let's face it, it's a PAIN IN THE BUTT! So, my blog is now going to just be things about Summer (WHICH STARTS TOMORROW!!!!), my shows I love, trips, and anything else fun that happens!

Let's start:

I am officially a junior TOMORROW. I have 1 more final than it's summer 2011 for me! Super excited and cannot wait to go finally meet my best friend for the past 2 years, Samantha Kay next week. ♥ 

Also, I just read that Christopher Meloni is leaving Law and Order SVU after 12 years. SVU is sure to fall apart now since Mariska is only going to be part time. Let's face it, EO is never happening and the basis of mine and Sam's friendship is gone. But I'm so glad we have other things to talk about than SVU so we can continue to be friends forever. Maybe I can get her hooked on Bones.... ;)

Speaking of BONES:

HOLY CRAP. Was I the only that watched the Finale?? I was CRYING. Super excited for season 7 and super excited for all the #ProjectBones activities this summer hiatus ♥

So, my hand hurts and I should probably study for my math final before the SEASON FINALE OF GLEE comes on at 9! Stupid American Idol....

Anywho, tomorrow when I ramble some more, I will be a Junior! Sophomore year? CHECK.

xoxo tyler

Im so sorry!

Im sitting in class right now and I still have to do the other recipe from yesterday and todays! Ahhh! Ill do my best to type them up when I get home!
Gotta go!
xoxo tyler

Recipe #8! (I know I'm a day late, SORRY!)

Im SOOO sorry I'm a day late again with my recipes! GAHH. Anyways, here's yesterdays!

Today's Recipe: MIMOSA CUPCAKES ♥

**All recipes taken from either Taste of Home Cake Mix Treats book or Betty Crocker Best Cupcakes and Cakes book!**

Yields: 24 cupcakes

Ingredients:

• 1 box Betty Crocker SuperMoist white cake mix
• 3/4 cup champagne or ginger ale
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 3 egg whites
• 2 teaspoons grated orange peel
• 6 cups powdered sugar (confectioners' sugar)
• 1/2 cup butter or margarine, softened
• 3 tablespoons champagne or ginger ale
• 3 tablespoons orange juice
• Edible glitter or coarse white sparkling sugar
• Grated orange peel

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular size muffin cups. In large bowl, beat cake mix, 3/4 cup champagne or ginger ale, 1/2 cup orange juice, the oil, egg whites, and 1 teaspoon grated orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups , filling each about 2/3 full.
2. Bake 15-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
3. In large bowl, beat powdered sugar, butter, 3 tablespoons champagne, 3 tablespoons orange juice, and remaining 1 tablespoon orange peel with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe frosting onto cupcakes. Sprinkle with glitter and orange peel. STORE IN REFRIGERATOR!

Today's should be up soon! Again SUPER sorry!

xoxo tyler

Recipe #7!

Yay, another new recipe!

Today's Recipe: LIME CUPCAKES WITH STRAWBERRY FROSTING ♥

**All recipes are taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 24 cupcakes

Ingredients:

• 2-3/4 cups Gold Medal all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shortening
• 1-2/3 cups granulated sugar
• 5 egg whites
• 3 tablespoons grated lime peel
• 1 teaspoon vanilla
• 1 cup milk
• 2 tablespoons lime juice
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 3-1/2 cups confectioners' sugar (powdered sugar)
• 1/2 cup mashed strawberries, well drained
• Small strawberries

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular size muffin cups. In medium bowl, mix flour, baking powder, and salt.
2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar about 1/3 cup at a time, beating after each addition. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 cup at a time, with milk, about 1/2 cup at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 5 minutes. Remove from pans to cooling racks. Cool completely. In large bowl, beat cream cheese, butter, and powdered sugar until fluffy. Beat in mashed strawberries until blended. Frost cooled cupcakes. Top each cupcake with a strawberry. STORE IN REFRIGERATOR!

Hope you enjoyed! Be back tomorrow with another recipe!

xoxo tyler

Recipe #6! Sorry for not posting this yesterday!

Here's recipe #6 all you lovely people!

Today's Recipe: MAPLE MOCHA BROWNIE TORTE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 12 servings

Ingredients:

• 1 package brownie mix (13-inch x 9-inch pan size)
• 1/2 cup chopped walnuts
• 2 cups heavy whipping cream
• 2 teaspoons instant coffee granules
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons maple flavoring
• 1 teaspoon vanilla extract
• Chocolate Curls or additional walnuts, optional

Directions:

1. Prepare batter for brownie mix according to package directions for cake like brownies. Stir in walnuts. Pour into 2 greased 9-in. round baking pans.
2. Bake at 350°F for 20-22 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
3. In a large bowl, beat the cream and cofee granules until stiff peaks form. Gradually beat in brown sugar, maple flavoring, and vanilla.
4. Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. STORE IN THE REFRIGERATOR!

Next recipe coming up in about 5-10 minutes!

xoxo tyler

No time for recipes peeps!

Sorry I won't be able to post a recipe! I didn't feel good earlier and didn't feel like sitting here and typing it up. So I'll post 2 tomorrow! It's storming here in GA and I don't like storms :( But I wanna tell you a funny thing that just happened.

So I'm sitting here and I decided to put my iPod on my Bones playlist. (yes, I have a playlist for songs from the show BONES.) And I didn't feel like searching for a song so I hit shuffle. The first song that comes up? A song called Rain by Patty Griffin. How weird!

The chorus to this song goes like this:
Strange how hard it rains now
Rows and rows of big dark clouds
When I'm holding on underneath this shroud
Rain, Rain, Rain

So yeah, little weird. But I love this song so I don't mind :) And the next song on shuffle? Low is a Height by Great Northern. I love that song too!

Anywho, I think the storm is passing so I'm gonna get some sleep!

Night everyone!
xoxo tyler

Recipe #5!

So, today is the last day of Spring Break :( I'm sad, but also happy that I only have about 7 weeks of school left until I become a Junior! I can't wait for summer :)

Anyways, on to today's recipe!
Today's Recipe: CARAMEL CRUNCH CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 18 servings

Ingredients:

• 1 package (18-1/4 oz.) devil's food cake mix
• 1-1/3 cups water
• 5 egg whites
• 1 can (14 oz.) fat-free sweetened condensed milk
• 1/2 cup fat-free caramel ice cream topping
• 5 fun size Butterfinger candy bars, crushed
• 1 carton (8 oz.) frozen fat-free whipped topping, thawed

Directions:

1. In a large bowl, combine cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pout into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350°F for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
3. With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with 2/3 of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Hope you guys enjoyed this! It sounds delicious!

xoxo tyler