Although I try my best to lead a healthy lifestyle, I have a few setbacks…duh, who doesn’t?
1. Eating too many sweets.
2. Spending too much time on the computer.
3. Laying out when it gets sunny.
The first two are inevitable with this blog, but the last one I have no excuses for.
In high school, I tanned in tanning beds for prom and it’s honestly really hard not to anymore. Not just because I like to get a tan, but because in the winter time I just need a little “sunlight”.
Nowadays, though, I sick solely to the good ol’ outdoors. I can assure you that I was outside the very first day it was sunny and above 60 degrees and loved every minute of it! It just feels so good. Sometimes I listen to music, but most of the time I just relax and enjoy the time to myself.
Today, I indulged in all 3 guilty pleasures and I don’t feel guilty at all.
P.s. I just thought I’d give my desserts some credibility. These are my friends…just eatin’ a few cake balls.
And Kellen being a killjoy.
What are your healthy lifestyle setbacks??
Texas Sheet Cake (Cupcakes)
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1/2 cup melted white chocolate
- 1/4 cup sprinkles (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, vanilla and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the melted white chocolate and stir. Add the confectioners’ sugar slowly, mixing until blended. Spread frosting over warm cake and add sprinkles.