Sleep, Eat, Repeat.

Chase and I have been soaking up the holidays. I seriously don't think I have ever spent a Christmas holiday off of school quite like this one. It has been a rest from school and also a rest from social media. Comparatively speaking this holiday Chase and I have spent a ton of time "off the grid". Our Instagram and Facebook accounts have suffered, but honestly we could care less. The memories we have created with our families are way more important. 

Going into this new year of 2015 I have a lot to blog about to wrap up 2014. But for now I shall just leave y'all with a list of some of the fun things we have been doing and then share a favorite family recipe. 

• Celebrated Christmas 3 different times
• Worked on wedding planning
• Moved into a new apartment 
• Read 3 books
• Ate a ton of yummy food
• Slept in almost every single morning
• Tried and fell in love with the new Bojangles "Cheddar Bo Biscuit"
• Spent time with our families 
• Obtained more monogrammed items

If you are ever wanting to try a delightful sweet treat, try this recipe that our family loves from the amazing Pioneer Woman (who I personally adore). 

Lemon Blueberry Cupcakes

Grab your ingredients

Mix up the batter and put it in the oven

Let the cupcakes cool

Add the frosting and garnish

Post your awesomeness on social media

Ingredients:

Batter

• 1 1/2 sticks of unsalted butter
• 3 eggs
• 1 3/4 cups of all purpose flour
• 1/4 teaspoon of baking powder 
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 1/4 cups of granulated sugar
• 1/4 cup of milk
• 3 tablespoons of shredded lemon peel
• Flour coated blueberries

Frosting

• 4 cups of powdered sugar
• 1 stick of unsalted butter
• 1 stick of cream cheese
• 2 tablespoons of lemon juice
• 2 tablespoons of lemon zest

Directions:

Preheat oven to 350 degrees. For the batter: Mix the butter and eggs. In a medium bowl mix the flour, baking powder, baking soda, and salt together. Mix the granulated sugar, milk, and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and then blend. Place paper cups into a pan. Spray with butter baking spray and fill each cup three quarters full with batter. Drop the coated blueberries on top. Bake for 18-20 minutes. For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice, and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel and blueberries. 

Happy New Year Y'all

S & C