We hadn't seen each other in two weeks and it felt like forever. My friend Katie and I were catching up over salads at Panera.
She was filling me in on her latest dating adventures and I was a captive audience. I hadn't heard such blissfully complicated & charmingly comical dating stories since Sex & the City was on the air.
"I'm sorry I'm talking so much," she said in between stories. "My life must sound really dramatic."
I told her she was so wrong - I love living vicariously through her stories! Hubby and I had gone antiquing and shared a plate of French fries over the weekend, and I had thought that was exciting.
It was then that I realized just how married I feel. Not that there's anything wrong with that - I love Hubby's and my quiet, drama-free life. But it certainly pales in comparison in the excitement department when compared to some of my single friends.
In our house, something as simple as homemade dessert is cause for celebration. Seriously. It's super exciting when the dinner dishes are washed and put away, and we remember that there's something sweet and frosted sitting on a pretty plate on the counter. I've been known to bust out a happy dance while slicing cake in the kitchen.
We had these frosted Funfetti bars on a warm summer evening after a barbecue. We curled up on the couch with our plates in our laps and watched Property Brothers on HGTV as the sun set.
I have to admit, although it wasn't at all dramatic, it was still pretty fabulous. Small celebrations are some of the best.
Frosted Funfetti Bars
If you're crunched for time or don't have the ingredients
on hand for the buttercream, don't despair! These bars are
just as amazing unfrosted - just change their name to
Funfetti Blondies, grab a glass of milk and enjoy!
for the cake
1 box Funfetti cake mix
1/4 cup vegetable or canola oil
1 large egg
1/2 cup milk
1/4 cup rainbow sprinkles
Preheat oven to 350F degrees. Grease an 11 x 7 baking pan (or the closest size pan you have, keeping in mind that you'll have to adjust cooking times accordingly if it's larger or smaller than 11 x 7).
Combine the cake mix, oil and egg in a large bowl. Add the milk slowly and stir gently by hand until just combined. (The batter will be dense & thick - this is okay!)
Pour into the prepared baking pan and sprinkle the sprinkles over the top.
Bake for 25-30 minutes until edges are just turning brown. The cake should appear jiggly in the center when you pull it from the oven -- this is a good thing! It will continue to cook in the pan once removed from the oven, plus you want it to be a little gooey in the center so they have a blondie-like texture.
Allow to cool for at least 30 minutes so the center sets before frosting and cutting into squares.
for the buttercream
6 Tablespoons unsalted butter, softened to room temperature
1 cup confectioners sugar (also called 'icing sugar' in certain regions)
1 Tablespoon plus 1 teaspoon heavy cream
1/2 teaspoon vanilla extract
salt to taste
1 drop red food coloring (optional)
With a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy (about 2 minutes).
Add the sugar, cream and vanilla extract with the mixer on low. Increase to high speed and beat for 3 minutes.
*If you feel the icing is too thin, add more powdered sugar.
*If you feel it's too thick, add more cream.
*And if it's too sweet, add salt one pinch at a time.
Beat in the drop of food coloring (you can go with any color, I just thought pink looked especially whimsical).
Frost the bars with the buttercream and top with sprinkles.
Using a very sharp chef's knife (not a serrated knife) cut the bars into squares. The trick to neat, clean squares is to wipe the knife off with a paper towel after each cut.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.