Excuses . . . Excuses . . .

I know this is Tuesday and I should have a glorious recipe sitting here from the Tuesday's With Dorie baking group, but, I confess . . . I am still suffering from Jet Lag and what with having to work yesterday I just have not had the time! It is a gorgeous recipe though. Devil's Food White Out Cake, on pages 247 to 249, as chosen by Stephanie of Confessions of a City Eater. It looks delicious and I am sure that you will find lots of lovely versions on the Dorie Blog roll. I know I'm going to have a look and drool when I get the chance at some point today! I've already had a look at Stephanie's and it looks delish!! I promise I'll be back on track next week with next week's recipe, Caramel Crunch Bars on page 112 to 113. Oh gosh, I think I just gained ten pounds by writing that!!! They sound sooooo dangerous!



I don't think I've ever experienced jet lag like this before! Mind you I have never been so far away from home before. Seven hours time difference, which is a lot I suppose! I didn't get much jet lag at all on the way over there. I was back in the riding saddle the first day out. I have heard it is worse on the way back then the way over though and I am finding it so. I stayed up all day the day I arrived home and was really fighting sleep the whole day. In face I kept falling asleep in fits and starts all day long. Then I went to bed early and slept the whole night through until early yesterday morning. I thought I'd be ok! I was tired last night and went to bed about 9:30, but do you think I could fall asleep????? NO WAY!! As tired as I was, it was still after one in the morning before I nodded off and then I was awake at 6:15, so not a lot of sleep last night, but hopefully tonight will be different.

I haven't had the time to properly go through my pictures of the trip yet either, so you all are going to have to wait for those as well. So sorry! They'll be worth the wait though, I promise! I had ever such a lovely time. Everyone was so kind and thoughtful and so very helpful. I just had a wonderful time. Apparently my girl was on the front page of the Provincial Newspaper yesterday morning and on the Global News all day Sunday, so she's a bit of a celeb back home I think! Go Eileen! As you can imagine I am so very proud of her and I just can't wait to tell you more, but when I am more lucid. In the meantime, my friend Lura wrote a lovely piece about the games on her page, and my visit, right HERE. Please do hop on over and take a gander and don't forget to tell her I sent you!



I know these probably aren't as yummy as Dorie's Cake, but these are yummy all the same. I'll leave you today with a delicious old standby recipe of mine from my old archives, these tasty little cupcakes. These are what I usually make when I have to bring something to a party or get-together. Everyone loves cupcakes. Who wouldn't love having a tiny little cake all to themselves!!



*Vanilla Cupcakes With Buttercream Icing*
Makes 12

These little cakes are so quick and easy to do. You just measure everything into one bowl for the cakes and then beat. You can have them into the oven in no time at all. Moist and delicious and crowned with a lovely butter cream icing these always please. What could be better than your very own little cake? Don't be tempted to use anything other than the soft margarine for the actual cakes. I have tried to use butter and they just do not work out the same.

For the cakes:
4 ounces soft margarine
4 ounces caster sugar (white sugar)
2 large eggs
1 tsp vanilla extract
4 ounces self raising flour
1 tsp baking powder
For the Buttercream Icing:
6 ounces of butter, softened
12 ounces of icing sugar, sifted
Candies and sprinkles to decorate (optional)

Pre-heat the oven to 200*C/400*F. Line a 12 cup deep muffin tin with paper cupcake cases and set aside.

Measure all the cake ingredients into a bowl and then heat well for 2 to 3 minutes, until well blended and smooth. Spoon the batter into the cupcake cases, filling them about half full.

Bake them in the pre-heated oven for 15 to 20 minutes until well risen and golden brown.
Remove them from the oven and lift them out of the muffin tin to a wire rack to cool completely.

For the icing beat the butter and icing sugar together until well blended and smooth. Spread over the top of the cooled cakes and decorate with sprinkles or candies as desired.