Tuesday, May 29, 2012


Me and my friends are making a movie! Today we are doing a read through of the script. Me and Camera Girl wrote it. It is called "The Journey to Mont". I'm really excited! Also, tonight I have a practice for The Music Man. I'm excited for that too!

Sunday, May 27, 2012

The Music Man

I am in The Music Man! I'm in the girl's chorus. There are a ton of practices because the shows are in the end of July (only two months). In June there is a practice every Monday, Tuesday and Thursday (I don't know if I will have to be at all of them). The read through was last Tuesday and the first practice was last Thursday.

Thursday, May 24, 2012

Baking! 2

Last night I tried the cupcakes! They were delicious! Also, I forgot to add that these cupcakes are vegan.

Wednesday, May 23, 2012


Today I made a recipe called: Pineapple Right-Side Up Cupcakes. I haven't tried them yet. We're going to have them for dessert. Here is the recipe. It is from the cookbook called Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero:

For the cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup crushed pineapple (in its own juice)
  • 1/4 cup canola oil
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 12 maraschino cherries or fresh rasberries for garnish
For the topping:
  • 1 cup crushed pineapple (in its own juice)
  • 1/4 cup sugar
  • 1 tablespoon tapioca flour, cornstarch, or arrowroot
  • 1/2 teaspoon vanilla extract
To make the cupcakes:
  1. Preheat oven to 350 degrees F.  Line a muffin pan with cupcake liners.
  2. Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
  3. Combine the pineapple, oil, sugar, and vanilla in a blender and puree.  Make a well in the center of the flour mixture and add the wet ingredients. Mix well; there my be some pineapple clumps that weren't pureed and that's fine.
  4. Pour batter into cupcake liners so that they are just over half full.  You need to leave some space after they rise because the pineapple topping is gooey (in a good way).  Bake for 25 to 27 minutes.
  5. Let cupcakes cool for about 10 minutes.  Then move then to a cutting board or tray that will fit in your fridge.
To make the topping:
  1. Combine all ingredients in a small saucepan.  Bring to a boil, and stir constantly for about 30 seconds.  Bring the heat down to low and stir for 1 more minute.  Immediately use a tablespoon to scoop the topping onto the cupcakes.  The topping will spread but you can help it along with the back of the spoon.  Place a raspberry or maraschino cherry in the center of each cupcake.
  2. Place in the fridge for about 30 minutes or until ready to serve. 
Notes: These are supposed to make 12 cupcakes but it made 9 for me.



Pineapple in the blender


Still mixing

Putting the batter in the muffin tin

The finished cupcake with toppings

Me with the cupcakes
All of these pictures were taken by my sister Camera Girl.