2015 rewind

where did 2015 go? it seems like just yesterday we were celebrating its beginning. now, after 12 months that went by as if someone pressed the fast forward button, we are getting ready to press play on 2016.

i know that the second half of 2015 came with much fewer blog posts. unfortunately, theclairewithredhair was put on pause a few times because of the transition from being a full-time student to being a nine-to-fiver. 2015 was a busy year and sometimes i wonder what i was doing the kept me running around so much. but looking back at 2015, i see that i had quite the year, one that i wouldn't change a thing about. so, without further ado, let's rewind 2015.

mountains and coastal trips

many lasts at UT

graduation and a real job

island hopping in hawaii

a new zip code and a new car 

 

old and new friends

dress-up and 23 candles 

honestly, those pictures don't really do 2015 justice. from january to december, its been a big year. one word to describe it: change. i graduated from UT, started a job in franklin that i absolutely love, and had many lasts as and undergrad and many firsts as a young woman in the real world. 2015, you were fun, you were surprising, you were difficult, you were happy, you were sad. you were lessons learned and you were obstacles overcome. you've been the best year yet, but 2015, its time to say goodbye.

2016, i can't wait to see what you have in store for me. 2016, hello.

xoxo,
clp

peppermint buttercream chocolate cake

my two favorite combinations for christmas baking? chocolate & peppermint. peppermint bark, peppermint chocolate cookies, peppermint hot chocolate. you name it, i'll probably like it. today i am sharing a recipe i made this past weekend... ricotta chocolate cake with peppermint buttercream frosting. i know, ricotta in a cake? trust me (or really, trust my aunt's recipe), the ricotta makes the cake so moist and no one will believe the cake started with a mix! and the buttercream frosting with crushed peppermint in it? perfect way to top the cake off.

ricotta devil's food cake

1 devil’s food cake mix

1 cup ricotta cheese

½ cup oil

1 cup water

2 eggs

1. preheat oven to 350 degrees. Grease and lightly flour cake pan and set aside. 
2. in a large bowl, mix all ingredients together using an electric mixer. Pour cake into floured cake pan. 
3. bake at 350 for amount of time specified on cake mix box.
4. allow to cool before icing.

*I made it in 2 9-inch rounds, but because it is so moist, I would probably next time just make it as a sheet cake and easier to slice.

peppermint buttercream frosting

2 sticks unsalted butter, softened

3.5 cups (32 oz) powdered sugar

2 tsp peppermint extract

1 package crushed candy canes/peppermints – some reserved some for garnish

2-3 tbsp milk, added as needed

1. beat butter until creamed. 
2. gradually add remaining ingredients together with mixer, adding additional milk until desired consistency is reached.
3. store in an airtight container in fridge for up to two weeks. use on cake, cupcakes, cookies, brownies or just eat with a spoon!

it looked so good stella wanted a piece for herself! 

xoxo,

clp