Just when I thought 2013 would be a cakewalk, or at least a vast improvement on 2012, last week threw me a serious curve. Despite the lovely day off on Monday, a bunch of friend drama, theater "drama" (not the fun kind), and neighbor drama left me super stressed enough--and then the bombshell was dropped on Thursday, when the week wasn't even quite over yet...
As of June, I am jobless.
I have a good long while to find a new job, but my mind keeps daring me to succumb to WHAT IF I DON'T??? As we all know, the job market right now sucks. I was so SO lucky to get this job and what if I'm not so lucky in finding another one? I'd love to be a freelance writer, or support myself via my blog, but I am clueless on how to begin, and my blog doesn't get nearly enough traffic currently to do that--according to my Google Ads or whatever it's called I have been at about $13 in revenue for months, heh.
So, yeah. I am trying to have a positive outlook, I'm sending out resumes like wildfire, and hoping for the best. Having my play this weekend helped keep my mind from totally exploding, but today it's back to the real world and the reality that I need to get my butt in gear. For the first time in my life, I am counting the days until summer with a sense of dread instead of longing.
(Recipe from The Domestic Rebel)
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
Cake: Prepare cake mix according to package directions. Mix in pudding packet. Portion batter evenly among cups, about 2/3 full, and bake for 15-18 mins at 350 degrees F or until golden and a toothpick inserted in the center comes out clean. Let cool, then core out the cupcake’s middles.
Filling: Dissolve the salt into hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in salt water.
Pipe or spoon the filling into each cored cupcake, filling just to the top. Refrigerate.
Frosting: Beat together the fluff, butter and vanilla until combined and creamy. Slowly add powdered sugar in until frosting is light and fluffy.
Pipe frosting onto cooled cupcakes. Store frosted cupcakes airtight, preferably in the fridge.
NOTE: I used Can You Stay For Dinner's suggestion to create your own tin foil Twinkie mold for a little of the batter, and the results were a little lumpy but still had the Twinkie feel. I much preferred the cupcake version though--more frosting!