We had Mixed Up Mania at our place tonight. The girls are watching a hodgepodge of movies, and I am listening to a variety of music on Pandora while I finish the last volume of my best-selling serial, Amish Blizzards (all glory to God) and finish plotting my next series. I fixed Mixed Up Pasta, which is two types of pasta (your choice) and marinara sauce with sauteed mushrooms and meatballs. Crazy Confetti cupcakes were served to two happy teenagers. Ashlee Anne, my daughter and editor, and her sister, Jessica "Kristina Farmer" Randall.
I do not work on Sundays, so the volume will be available next week. Kristina and my new series, Love Inspired by Courage will be out next month. I enjoy teaming up with my daughters. Kristina and Ashlee are both writers, having taken Creative Writing and Poetry in college. God has blessed me with a wonderful home and family. Have a blessed weekend!
Blessings in Christ Jesus,
Sicily
CRAZY CONFETTI CUPCAKES
2 cups self-rising flour
1 teaspoon vanilla extract
1/4 cup Crisco shortening
1/4 cup Land O' Lakes unsalted butter
1/4 cup cocoa
1 1/4 cup hot water
3 eggs
2 cups sugar
Pillsbury confetti sprinkles
1 can Pillsbury icing
Preheat oven to 350 degrees. Spray 1 six-count, medium cupcake tin and 1 8-inch round cake pan. Lightly flour pans. Cream butter, sugar, and vanilla. Add in eggs. Add in remaining ingredients, except Pillsbury icing. Mix well and pour into prepared pans and back at 350 degrees for fifteen to twenty minutes, or until an inserted toothpick comes out clean.
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Blessings in Christ,
Chef Sicily