The Past, The Present and Future of my Hairstyle(s)

Pardon me while I blog about non-food/cupcake related stuff for a hot minute :) After reading Ali's and Vicki's evolution of hair, I decided to take a trip down memory lane and looked through myspace/flickr/facebook pictures. Let's start with my teen years, before I had full control of what I can and can't do to my own hair.

1996-2000:
1996 was the year I got out of the convent after living there for about 2 years. Prior to living there my mother didn't really let me grow my hair out but since she wasn't around to tell me what to do, I let it grow out. The year 2000 my hair was cut super short due to my mother's bright idea of perming my hair. I will not be posting a picture of that but you can see how short I had to cut it to get rid of the perm. It's ok though since I joined the U.S. Navy right after I graduated high school.

1996: God I was so skinny!


Right before I moved to the U.S.


Senior Portrait

We're going to skip a few years since from 2001 till 2004 my life, to include my hair was just not very...pleasant or really that note worthy. So let's jump onto 2005 shall we?


This was the height of my "party days" and I decided to be bold and go pink! It also glowed in the blacklight ;)

2006: I went from the bright pink streaks to light golden/copper color and then to red. Red is the hardest color to maintain!


Light Golden/Copper


Red streaks!

2007: My hair kinda changed color from dark to light. By this time I was hooked on layers...for some reason I just can't grow my hair out past my shoulder...to this day I'm still trying.





2008: I had my wonderful son that year. Which also meant I didn't have very much time or money to spend on a new hairstyle. I started working 4 months after I had my son. (around October)




2009-2010: This is the year I moved to where I live now. Tampa Bay area (to keep it simple) and have met my wonderful hairstylist (and friend) I feel like I haven't varied much haircut wise but I have played around with color some. I'm hoping to try and grow my hair out again but I just get so impatient. My hair is fine but I have a lot of it, it also doesn't like to stay curly and I don't particularly like "poofy" hair or a whole lot of "body" as others might call it. For summer 2010 I wanted to do pink again...this time a lil less streaky. It's faded out now though and I'm not sure what I'm going to do next...any ideas?







The End! Well, for now. Give me another month or two for a new style or color :D

Can a cupcake be sexy?

Some of you might know that this year I celebrated my birthday with my toddler. Our birthdays are only a week apart and since the venue where I wanted to have his birthday party at was only available on my birthday weekend...well I'm sure you see where I'm going. Anyway, my birthday weekend was full of baking craziness! I had to bake a batch of cupcakes for my son's birthday, my friend, Lauren's engagement party (which was later that same day of the party) and of course MY birthday cupcakes. I wanted to make something special for me...although, I wasn't too sure what. It kinda just happened. (that's what he said! lol) I honestly, don't remember how my thought process happen upon this concoction. I was as per usual using Hershey's "Perfectly Chocolate" chocolate cake and next thing i know i was on a quest for something... and Chocolate Caramel Seduction was born! The name just happened like today. It was nameless, and had been since it's creation back in may. I re-made these cuppies for a friend of mine's going away shindig and there was a collective "OMG" "goddamn" response on how awesome it was. I also made another batch for my classmates in my last portfolio review class. Honestly, out of all the cupcakes I've made, this is by far my favorite out of all of them. I'm sure you want the recipe right???


here it goes!

Chocolate Caramel Seduction

for the cake: I used Hershey's "Perfectly Chocolate" chocolate cake or you can use your favorite chocolate cake recipe. I used dark cocoa powder on mine (it's my favorite :)) I would also recommend not over filling your cups so you can easily drench it with the tres leches and it not spill over.

Tres Leches
1 cup heavy whipping cream
1 can condensed milk
1 cup evaporated milk

*mix together in a bowl. set aside in the fridge till cupcakes are cool.

*After your cupcakes are cool poke holes on em. You can either use a kebab stick or a fork or even a small knife. Just poke a whole bunch of holes all over the top of it so that it can soak up the tres leches.

*after the poking ;) brush the tres leches over the cakes. Repeat this till your cake is soaking in milk (but not falling apart)it should feel a little heavier than normal. refrigerate it if you're not gonna frost it right away and eat it since it has milk.

Chocolate Ganache
1 package of Ghirardelli Bitter-sweet chocolate chips
1/4 cup heavy whipping cream

*on a double-broiler (in my case a glass bowl over a pot of simmering water) pour chocolate chips and cream and stir till melted and mixed well. If it's too grainy/thick, add more cream 1 Tbsp. at a time. It should be in a creamy, spreadable consistency.

*let it stand for about 5 minutes. Then spread over the tops of your tres leches soaked cupcakes.

Caramel Drizzle
1 cup sugar (just regular white granulated sugar)
6 Tbsp. butter
1/2 cup heavy whipping cream

**Before you start making the caramel make sure you have all the ingredients! You don't want to burn your sugar trying to scramble to get your ingredients.**

*Use a heavy, non-stick pan. on high heat pour the sugar on the pan stirring constantly till it melts and looks like molten glass. when sugar is completely melted lower the heat to medium and add the butter. It will bubble a lot so make sure you use a big enough pan as to avoid spillage. Stir and make sure it's mixed together.

*Count to 5. then take it off the heat and slowly add the cream while stirring. The caramel will be runny but it will thicken as it cools.

*Put caramel in another bowl and let cool. You want this to be cool before drizzling over your cupcakes or it will melt the frosting.

Swiss Meringue Buttercream

**Depends on if you want vanilla or coffee flavored frosting, substitution is easy :)**

1 1/4 cup sugar
4 egg whites
1 cup unsalted butter (room temp)
1 1/2 tsp. of Vanilla
or
1 Tbsp.instant coffee mixed in 1 1/2 tsp of hot water

*On a double boiler: place sugar and egg whites. mixed till sugar is melted about 7-10 minutes.

*pour sugar mixture onto your mixer with the whisk attachment and whisk on high till it's cool but not forming stiff peaks.

*switch to paddle attachement. Add butter 2 Tbsp. at a time mixing it well on low/medium speed.Mixture will be runny. When you've added all the butter, start mixing on high till the frosting starts to make that slapping sound. Scrape sides and add vanilla or coffee.

*Pipe frosting over your ganached cuppies and then drizzle with however much caramel you want. ENJOY!!!

Here are some folks enjoying said cupcake :)