Filtering by Tag: Family

My Weekend According To My iPhone: Monterey Style!

I was barely home 72 hours and off I went again - this time to Monterey for the annual Dad & Daughters trip we take.  We did things a little differently this year - my mom joined us at the lovely Borg's Motel and my sister Kendall is out of the country in Portugal.  We managed to squeeze some fun out of the cool temperatures and we even tried some new eateries - gasp!   Now I'm back home for about 3 weeks before I head to Vegas, Dillon's Beach and San Francisco.  No rest for the wicked! ;)

And We Cater.

My mom has owned a catering business since I was in third grade.  Over the years I have worked countless jobs to subsidize the fun things in my life.  You may think it's a glamorous job, but I think the pictures above prove otherwise.  Kidding..kidding.. I had to change in the men's restroom because the women's was locked! Working a catering job with my family is like a rite of passage with the Lanes.  You have to be pretty well liked to even be asked to join the manual labor fun, but you've also got to prove yourself.  They may be desperate at times for workers, but if you're no good - you won't be asked back.  So this was kind of a big step in mine and Mr. Goddard's relationship.  I think baby did good.

Last Saturday we were up at a beautiful lake near Grass Valley for a wedding.  Somewhat unusual about this job was that there was NO silverware.  The food was entirely finger food.  Cute idea in theory with a sweets buffets, sliders, chips and dip, but I wouldn't recommend it.  The guests were acting like ravaged animals and we could not get everything to bite size and out fast enough!

This is what happens behind the scenes.  A real life look at what is happening at your catered parties.  There's fighting, crying, cleaning, drinking, eating, sitting around, but mostly there's merriment.  And hopefully Mr. Goddard will be invited back!

{The Girl Kyle Bakes} Papa Lane's Favorite Cupcake!

I hope everyone had a relaxing Sunday with their fathers.  I'm already looking ahead at my four day work week!  No relaxing to be had this week or weekend.  My to-do list is bursting with tons of last minute things to accomplish for my best friend's bridal shower this Saturday.  I even took Friday off so that I would have plenty of time to get everything just right for her party.  I haven't been able to share many details since she reads this blog so I'm looking forward to the post next week.  There's nothing I love more than throwing a party!

Back to Dad though - last night was another amazing dinner with family and friends at my parent's house.  Followed up with lots of great gifts for my dad.  Our usual way of celebrating, great food and great gifts.  My dad loved his shirt, which I picked up on Etsy at a neat shop called Vital.  If you or someone that you know is a bike enthusiast, it's worth checking out.  I think what my Dad really loved was his tupperware wrapped in a towel.  Yes, I got my Dad tupperware - it's one of those things and I didn't have any non-girly/wedding wrapping paper!  He said that in all his years of unwrapping gifts, he'd never had one wrapped in a towel.  I like to be an original!

Pink Lemonade Cupcakes

{makes 19}

Ingredients

  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Large pinch of salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 4 egg whites
  • 2/3 c. thawed frozen Pink Lemonade Concentrate
  • 1/2 cup buttermilk
  • 5 or more drops red food coloring

Preparation

Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In your mixer's bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.  I used about 6 drops, the batter always lightens up during the baking process.
Scoop batter into liners; fill three-fourths full. Bake in preheated oven for 16-18 minutes depending on your oven. Let cool in pan for several minutes and then remove cupcakes from the pan.  Allow to cool completely on rack. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Frosting

  • 2 1/2 sticks of unsalted butter
  • zest of 1 large lemon
  • 1 tbs. lemon juice
  • 3 1/3 powdered sugar
Whip butter with lemon zest on med-high for 5 minutes.  Periodically scraping down the side of your mixing bowl.  About halfway through the whipping I added the lemon juice.  Add more lemon juice after the powdered sugar has been added if it's not lemon-y enough for you.  Add the powdered sugar one cup at a time until combined.  After all the powdered sugar has been added, beat your frosting once again on med-high until you have the consistency you desire.
 

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