Saturday night I babysat two of my little cousins. Our fun night included making dinner, baking and watching the movie Soul Surfer. Moni & Pili love helping out in the kitchen. We sang along to the Justin Bieber station on Pandora while I made them “Asian noodles”. When I asked them what they wanted for dinner they told me Chinese food. I improvised by I taking a package of cooked wide spaghetti noodles, tossing it with a honey ginger sauce and sliced beef. (I would have loved to add veggies but I lost the argument). The sauce I used was very simple to make. I just combined olive oil, garlic, ginger, salt, honey, rice vinegar, water and cornstarch in sauce pan and cooked until it thickened up.
We had a silly photoshoot.
For me, babysitting nights = treat nights. I have very fond memories of my aunts babysitting us when I was little. I loved it. They were teenagers when I was in elementary school so it was cool to hang out with them. They would bake cookies with us, let us say “bad” words, drink soda, smoke chocolate “cigarettes” and stay up late. Now that I’m living in Houston and surrounded by my younger cousins I try to return the favor to my aunts. I know I was very spoiled since I was the first born- I suppose that means I owe my aunts a lot of babysitting time!
Anyways…for dessert we made individual chocolate chip cakes. The batter was a basic vanilla cake with chocolate chips. We divided the batter into a cupcake pan but all of the chocolate chips sank to the bottom. When I flipped the cakes out of the pan I realized they looked better upside down. We ate the cakes with powdered sugar while they were still warm. We couldn’t wait
Mini Chocolate Chip Cakes
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 8 oz chocolate chips
- Preheat oven to 375 degrees.
- Line 2 standard 12-cup muffin tins with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Put butter and sugar into a bowl and mix until pale and fluffy.
- Mix in eggs, 1 at a time, and vanilla.
- Add flour mixture in 2 batches, alternating with the milk.
- Stir in chocolate chips.
- Spoon batter into each muffin cup. (The cakes won’t rise like regular cupcakes so make sure you fill it up all the way).
- Bake until pale golden, about 20 minutes.
- Flip the cupcakes onto a wire rack and let cool completely.
- Dust with powdered sugar before serving.
The girls bought me this flower plant. They are adorable.