Lots of F's today!

Today, formerly known as "Freebie Friday" will be sharing all of it's gloriousness with a few other F's. Maybe this will be a regular thing, but who knows.

Firstly, I found a printable coupon for free make-up inside Sephora at JC Penny. I am hoping to get a printer before they run out. I guess its a free mini buffer brush and bare minerals foundation. Sounds fun to me.

Now, for the second F of the day; FOOD.

Last night I really wanted to make a cake from scratch, so I did! I made a white cake:

You're going to preheat your oven to 350 and proceed to grease and flour the bottom of either a 13x9 pan or two 8 or 9 inch rounds. Only grease and flour the bottoms! Next, in a large bowl you're going to need to mix 2 cups white flour, 1 1/2 cup sugar, 3 tsp baking powder, 1 cup milk and 1 stick (1/2 cup) butter. Use your egg beaters on medium for 2 minutes. Next, add 4 egg whites and a few dashes of vanilla extract. Blend for another two minutes on medium speed. If your batter seems kind of thick, I would add a little more milk. My cake came out a little denser than I wanted, and although I thought I should add a little more liquid, I didn't. You are going to bake this for 30-35 minutes until golden. Make sure that you check that it is cooked by inserting a toothpick. If it comes out clean, your cake is done. Let these cool for about 20 minutes, then remove from pan(s) by loosening with a knife around the edges, placing a plate on top, and flipping. Let cool on plates for another 20 minutes. If the edges seem a little hard, you might want to consider carefully trimming the edges. If you're clumsy, have shaky hands, or bad luck, I wouldn't suggest doing this. Your cake might come out ugly.

For frosting, I made a pink butter cream frosting, which was pretty simple.

First, you're going to want to take about a cup and a half of heavy cream and whip it. Once you've whipped the cream, put it in the freezer while you prepare the rest of the frosting. Take 8 ounces (one package) of softened cream cheese and using your egg beaters, beat in a dash of vanilla, a dash of milk, one cup of powdered sugar and a few drops of red food coloring. After you've blended this, add more sugar or milk SLOWLY until thick enough to frost a cake. Now, fold in the whipped cream and quickly frost the cake (before the frosting melts) and refridgerate immediately.

And for the last F of the day, I have a Finished Project! I have seen a few of my crafty followers post their finished projects every Friday, so I thought I would give it a whirl. I have been working on a knitted scarf for my boyfriend for about, oh, at least a year. I will say that I am not a knitter. I enjoy crocheting. YOU DON'T HAVE TO CONSTANTLY WORRY ABOUT DROPPING STITCHES! And, besides that, for some reason I knit lefty style, which makes no sense at all. But, I got motivated this week and finally finished his black scarf, despite all of the taunting I endured because I chose to knit behind the bar on a comedy night.

I will forever be known as the "Knitting booze bag bartender"

Things could be worse.

In other news, I got a new camera, that drained my bank account, but it is beautiful. I might think about starting a Project 365, but I feel like because I didn't start on the first of the year, it wont be as good. We'll see.

I also bought myself a new make-up bag, which is great, because now I can stop using my old Victoria's Secret bags and pretending that I can find what I am looking for.

And as a final note, on my now domesticated Friday's post, I bought a new color hair dye. I recently have been opting for Chocolate Cherry, because it sounded so great. I don't know if it was my stomach or my hair calling the shots, but I came home with Raspberry Truffle this time. It's a lot darker and not so red. I am not sure if it's "me." I'll give it a few days.