Welcome to Petite To-Go

I  recently moved blogs because I realized how desperately I needed a blog with more focus. The ones from eons ago were everywhere all over the board and, frankly, the writing was kind of a nightmare. Then I tried keeping a written journal and that was also a nightmare. I hate writing things by hand. When I write by hand I tend to like to write neatly and forming all those letters takes much longer than typing them out. I guess I’m just impatient to get all those thoughts out!

I pull a lot of inspiration from Jean of ExtraPetite, Wendy of Wendys Lookbook, Angel of Beautifymeeh, Jen of In The Mood for Heart, and Elizabeth Ivie (of formerly E-Tells-Tales). You may recognize a lot of these blogs as fashion and beauty blogs, but they are also awesome slice-of-life blogs. Elizabeth Ivie’s blog deals mostly with slice-of-life posts with many cute entries about her little baby Ivie. In fact, the title for this blog was inspired by ExtraPetite. Jean deals a lot of the tribulations that I go through shopping as someone who is smaller than petite. Petites typically start at 5′ 3″ and are best fit for people of that height. If you know me at all, you’ll know that I am not 5′ 3″ so even with petite sizing, sometimes its a little difficult. (For example, Banana Republic is terrible with their petites. It’s not a true petite at all, but they do have a few gems.) Thank goodness for sewing machines and tailors!

Petite To-Go will be mainly for two things: fashion and food. Every now and then it will contain a few of my personal thoughts, but not much. I’m not trying to go all out philosophical here. Every now and then there may be photo galleries! When I have time for it, I’m a true sucker for photography. I’m a photo-bug! Not quite addicted yet, but getting there. The second aim of this blog will be to make it as public as possible. I have a private presence in plenty of other places, but I want this blog to be something that is truly for others.

Enjoy!

Moist Pumpkin Cupcakes

Let me tell you, I’m not a whiz in the kitchen. I love good food and I love cooking, but my mom’s the goddess and I never inherited that trait. Sometimes I’ll have a stroke of genius and concoct some ingenious recipe by throwing things into the pan (wok/pot/oven/slow cooker), but that’s rare. There’s a handful of recipes that I am naturally good at, but I can’t cook those every day and some of those take a lot of preparation. And money.

I’ve been on a pumpkin spice roll ever since I got addicted to that pumpkin spice latte from Starbucks. Somehow I thought it would be a good idea to deviate from the cake mix and make pumpkin spice cupcakes from scratch. It sounded easy enough in theory: a can of pumpkin, flour, sugar, and some spices.

Somehow I didn’t realize that the recipe would involve a hand mixer and some stubborn butter that would not soften no matter how long I left it at room temperature. Then after I had pour the batter into my cupcake liners I realized that I forgot to add milk. After I added milk and put them in the oven I realized that I had mixed two recipes together and the one I was using didn’t call for any milk at all, but it was already in there. Oops. Too late. Despite all that these turned out DELICIOUS. Its a very moist cupcake even though its a bit heavy (probably because of the pumpkin). Expect the battery to be semi-runny instead of goopy like other cupcake batters. Enjoy!

Cupcake Ingredients (18 cupcakes):

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
    • OR 1 teaspoon baking powder and 1/2 teaspoon baking soda
    • OR 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon 5 spice powder OR another 1/2 teaspoon cinnamon
  • 1/2 teaspoon to 1 teaspoon fresh ginger OR 1/2 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 stick of butter (1/2 cup), softened
  • 2 eggs, room temperature
  • 1 can pumpkin puree
  • 3/4 cup milk
  1. Preheat your oven at 350 degrees Fahrenheit.
  2. Finely mince your fresh ginger. If you’re not using fresh ginger then use ginger powder.
  3. Mix together the flour, spices, salt, baking powder/soda, and the fresh/powdered ginger. Set this aside. Continue reading