Because of my concussion, I spent this Thanksgiving alone at school. Plenty of friends offered to take me home (LOVE YOU ALL), but I needed the break to rest and do nothing. If I’m completely honest, I spent the majority of the break asleep in the dark little cave I call my room. It was glorious. I did, however, emerge to eat and cook. I spent Thanksgiving afternoon cooking this glorious recipe that I found on Damn Delicious. Chungah is one of my favorite food bloggers that I’ve recently discovered; I’ve tried out a good number of her recipes and they’ve all been fantastic. I strongly suggest that you take a trip over to her blog.
Since I had some extra time today for dinner, I decided to pull out this recipe again, conveniently, a week after Thanksgiving! The chicken was delicious still this time around and I took more pictures this time around too.
At this point, the entire kitchen smelled like the spice rub, it was glorious.
The final product!
After my doctor relegated me to another week of rest for my concussion, I decided that baking cupcakes would be the most relaxing way to start this week of nothingness. I was inspired by this Food Network recipe. However, after reading through and seeing how complicated it was, I decided that it would be my jumping off point.
I wanted to make chocolate and peppermint cupcakes to pass out to friends, staff, and other people who’ve been supportive during my recovery. I spent a few minutes perusing the internet (Sorry, brain!) and stumbled across this recipe from the Pioneer Woman (Chocolate Cupcakes with Peppermint Frosting).
Now, because I just got a kitchen (thank goodness for being a senior), I’m missing some kitchen tools, namely, a hand mixer. That meant nixing the frosting part of her recipe. I made a few adjustments and voila! Delicious dark chocolate peppermint cupcakes, or so I’m told by my housemates.