No Good Very Bad Day Cupcakes

Have you ever had one of those days?  You know, where you get out of bed and put on your favorite grey sweater.  You are all warm, looking cute, and ready to conquer the day.  Ten minutes later you realize your favorite sweater has purple stains…probably from your second favorite sweater.

Whatever.  You can handle this.

You then put on another sweater that has a new giant hole.  Gee.  This is stinky.  You finally find a sweater that will work (but isn’t nearly as cute as you’d like).  Bring it.

You go to work and are immediately bombarded with a million and twelve different annoying things.  This isn’t any different than normal but on this particular day you just can’t handle it.  So you sob at work in the storage room for 10 minutes. And then you sob some more because you are mad at yourself for sobbing in the storage room.

The day continues in the manner.  It is a full moon.  You have a headache from fighting back tears.  You decide after lunch that once 5:00 PM hits the world will become a better place….because you will make cupcakes. 

Not just any cupcakes.   Death by Oreo Cupcakes.  Seems like a good way to go.

Recipe adapted from Instructables…

Death by Oreo Cupcakes

Ingredients

• 1 package Oreo Cookies, regular size
• 1 package chocolate cake mix (mix according to directions on box)
  • I used Betty Crocker’s Super Moist Triple Chocolate.  I don’t mess around.
• 8 ounces cream cheese, room temperature
  • I’d probably use less cream cheese next time.  Only because I don’t love cream cheese. It’s growing on me.  Slowly.
• 1/2 cup butter (1 stick), room temperature
• 3 3/4 cups powdered sugar
  • I used 4 cups…to cover up some of that cream cheese.
• 1 teaspoon vanilla extract
  

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake).

Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. (Yes, you read that right.  The Oreo at the bottom is a fun little surprise.)

Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins.

Bake for according to box directions.

Frosting: Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (The original recipe said food processor.  I placed them in a Ziploc bag and rolling pinned the heck out of them.  Worked like a charm.) Add to frosting.

After cupcakes have cooled, frost.

Eat them.  A lot of them.  The world suddenly becomes an amazing place again.

Going to bed at 9:00PM doesn’t hurt either.

***Disclaimer.  As a medical professional, I don’t recommend feeding your emotions on a regular basis.  But sometimes a girl has to do what a girl has to do.***

What’s your go-to bad day vice?  Cupcakes?  Cookies?  Wine?  Apples?  Today is going to be much better.  I can feel it!

THE Best Pumpkin Bars

October around our house is the only time of year we make two recipes.  Chicken Enchiladas and Pumpkin Bars.  The enchiladas are Nate’s favorite meal and he always picks Pumpkin Bars to take to work for his birthday.

I will not be sharing the Chicken Enchilada recipe with you because it looks like barf and I dry heave while making it.  I made Nate his own special birthday enchiladas last night while I ate toast…to settle my stomach.  True story.  He told me they were so good that I should open my own Mexican restaurant.  Those of you who know me are dying laughing.  (I am the world’s pickiest eater and Mexican doesn’t make my list.  And I don’t cook.)  I think he was serious about them tasting good. 

I will, however, share with you our pumpkin bar recipe.  I know there are lots of pumpkin bar recipes out there but these are truly the best.  You can trust me.  I’m a pharmacist.  People trust pharmacists.  (P.S. Our food photography needs improvement.)

Pumpkin Bars and Frosting

• 4 eggs
• 1 2/3 cup sugar
• 1 cup oil
• 1 16 oz can pumpkin
• 2 cups flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp cinnamon
• 1 tsp salt

Beat together in large bowl: eggs, sugar, oil, and pumpkin until well blended.  In another bowl mix flour, baking powder, baking soda, cinnamon, and salt until well mixed.  Add dry mixture to large bowl.  Mix well.  Pour into long ungreased cookie pan.  Bake at 350 degrees 23-30 minutes.

FROSTING (You know, the best part.  We usually double the following.):

• 1 3 oz Philadelphia Cream Cheese
• 1/2 cup butter
• 1 tsp vanilla
• 2 cups powdered sugar

Cream together cream cheese and butter.  Add vanilla and powdered sugar.  Put on cooled pumpkin bars. 

Always keep in the fridge.  Can be frozen.

What’s your favorite pumpkin recipe?  Anyone else sacrifice their own well-being to cook for their dear husband?

Addictive Crunch

It’s time for another deliciously healthy recipe from Decor and the Dog.

I was responsible for Treat Day last Friday.  I feel that every day is treat day at work.  Birthdays, holidays, Fridays of pay week, Flag day, etc.  but that’s besides the point.

I am always in need of a recipe for a quick treat.

One recipe that never fails me is Addictive Crunch.  It’s from Nate’s mom.  And it’s fabulous.  Can you go wrong with cereal covered in a sugary/buttery mixture?

Addictive Crunch:

• 12 oz. Crispix
• 1 can peanuts
• 1 1/2 c. brown sugar
• 1 1/2 sticks butter
• 1/3 c. white Karo syrup

Mix brown sugar, butter, and karo syrup in a microwave safe bowl.  Bring to a boil.  Add 1/8 tsp. baking soda.

Pour over cereal and nuts.  (I place this mixture 9 x 13 casserole dish.)  Microwave for 5 minutes, stirring every minute.  Spread evenly on waxed paper or aluminum foil to cool.  Eat up!

I usually take this and Puppy Chow on the same day.  I bring cups for my employees to place the treats in.  What boss wants their employees hanging out in the break room all day?  I’m all about increasing productivity.

What’s your favorite quick treat recipe?  Do share!

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