I love three-day weekends. I took Friday off so I could get a few things done around the house – and with my LuLaRoe business. Truth be told, I never get enough done, but it was still amazing to be home by myself all day and be on my own schedule. (Like having buttered noodles and cheese for lunch while watching The Pioneer Woman. No judging, folks!)
After the boys got home from school, we headed to my sister’s for the evening and Saturday. It was my niece’s 4th birthday party on Saturday so we decided it would be fun to hang out the night before. This also gave me the chance to help Morgan get ready for her princess party … and get ready she did! Saturday morning was like a full-on spa experience, complete with bath, nails, makeup, a partial updo, and the unveiling of her princess costume of the day — Belle from Beauty and the Beast.
My sister and I decided we could fancy it up a little for ourselves, as well — wearing pieces from the LuLaRoe Elegant collection. My sister has the most amazing Debbie on, while I am in love with my crushed velvet Amelia. So fun!
Today it was a lefse making morning while Joe was at winter drumline practice at the high school. I mix and roll the lefse while Teacher Man is in charge of the grill and flipping the lefse so each piece is baked just right. I think we made our best batch ever today!
And when we have lefse, that means we have klings for supper – one of my all-time faves! It’s lefse, butter, boiled potatoes, browned hamburger, and peas all wrapped together like a lefse burrito. It’s AMAZING!
This isn’t even a great picture but I have to show you anyway … you can read more about my lefse recipe (via Grandma Anderson) and the techniques involved here in a post I wrote a few years ago.
And since we’re so close to Christmas, a little baking was on the docket today as well. I was craving my mom’s Surprise Chocolate Cupcakes, which feature a cream cheese and chocolate chip center and the most amazing chocolate frosting on the planet. This recipe makes about 30 cupcakes and I recommend storing them in the fridge as they will last a bit longer. If you are a chocoholic at all, then these cupcakes are for you!
Tonight, I’ll be working a bit on my LuLaRoe business while trying to decide whether I should watch Sound of Music or the newest Hallmark Channel movie. 😉 Oh, and trying to figure out what I have left to do for Christmas shopping … I can’t believe it’s a week away!
Have a great start to your week, my friends!
- 1 Devil's food chocolate cake mix (I used Betty Crocker)
- 8 ounces cream cheese at room temperature
- 1/3 cup sugar
- 1 large egg
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F.
- Line muffin tins with liners
- Cream together cream cheese, sugar and egg until smooth.
- Stir in 1 cup semisweet chocolate chips and set aside.
- Prepare cake mix according to directions.
- Divide the cake mix between the 30 cups.
- Spoon cream cheese filling evenly into the middle of the cups.
- Bake at 350 degrees F. for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and frost.
- Heat 1/3 cup butter, 2 ounces unsweetened baking chocolate and 2 Tablespoons milk until just melted.
- Stir in 2 cups powdered sugar and 1 teaspoon vanilla.
- Beat until smooth, adding a very small amount of milk for spreading consistency.
- Frost cupcakes immediately, adding a little more milk if the frosting gets too stiff.