better things are coming.

I swear there's truth in that.

Lately I've been connecting to music like I used to, and it's been pretty nice. I love when a song can completely change my mood within 16 beats. Coincidentally, I have also been enjoying my time in the kitchen again. I made snickerdoodle cupcakes for my moms birthday this weekend, which followed the spicy cheetos crusted porkchops and lemon herb potatoes fantastically. Recipes to follow, if you're brave enough to try them!

Today I found out that my sister's third child will be a GIRL! After two boys, we are all veeery excited. I can't wait to start shopping! I've already been watching the special deals websites that I follow for baby stuff--and she's not due for another 20 weeks. This also means that I get to start planning for the baby shower I'm throwing. I know I am doing an owl theme and making little bootie cupcakes (little owl cupcakes are another option I'm considering). I found a recipe to make fondant at home--as simple as two parts powdered sugar to one part marshmallow creme! I haven't tried it yet but I intend to play around with it so I can get it right by the time we have the shower.

For the spicy cheesy crusted porkchops, I crushed three cups of puffy cheese snacks and added onion powder, garlic powder, cayenne pepper, and Tony Chacherie's seasoning (to preferred taste) as well as a quarter cup of bread crumbs. I dipped the porkchops in an egg whisked with a splash of worcestershire sauce and then coated them in the cheesy crumbs and baked them and 350 until they crackled and popped when I opened the oven (about 30 minutes).

The snickerdoodle cupcakes were made by adding a teaspoon of cinnamon to my simple white cake mix (you could even use a box mix if you're pressed for time or supplies), and then baking (in 24 cups filled 3/4 of the way) until the edges were tinged with beige. The frosting was 6 cups of powdered sugar, 3/4 cup butter, and 2 teaspoons cinnamon whipped smooth; then add milk by the teaspoon until it's the desired consistency. Mix 1 part cinnamon to 4 parts sugar (even colored sugar sprinkles!) to decorate the top and give a great texture contrast.