Let me fill you in on what I dish out about $10,000 a semester to learn:
• Multimedia Reporting: People like hearing about sex, violence and the bizarre. For example, news that a clown prostitution ring was broken up, sending Bozo the Clown to the hospital with a gunshot wound to the buttocks would sell, sell, sell.
• Multimedia Editing: No one correctly uses “lay” vs. “lie.” For the record, “lay” requires a direct object and “lie” doesn’t… just don’t ask me what that means.
• Statistics: Be skeptical of everything and watch out for false positives. Wait, did my professor just teach me how to read a birth control test?
• German: Ich kann nicht sprechen.
I know that these are pretty abstract concepts for the “average folk” grasp, but somehow I make do.
However, on the days that the battle of who vs. whom was just too overwhelming to focus on, I turned to daydreams of summer.
I imagined relaxing beside a pool, sipping on iced tea and catching up on my gossip magazine supply.
I figured this was pretty realistic… I was even willing to live without a hunk to feed me grapes.
Still, my expectations were a little high. My days are more filled with interning and less with finding out what Lindsay Lohan has been up to.
With a lot to keep me busy, sometimes it’s difficult to fit balanced servings of fruit, vegetables, carbohydrates, proteins and fats into my diet.
So, when I stumbled upon a recipe that combined fruit, vegetables and a good dose of sweetness, I wasted no time in getting’ a cookin’.
Chai Pumpkin Carrot Cupcakes
• ¾ C all-purpose flour
• ¾ C whole-wheat flour
• 1 ½ t baking powder
• ½ t baking soda
• 2 t chai spice (see below)
• ¼ C vegetable oil
• ¼ C unsweetened applesauce
• ¼ C crushed pineapple
• 3 flax seed “eggs”
• Heaping 2/3 C sugar
• 2 t pure vanilla extract
• 2 C shredded carrots (about 4 or 5 medium-sized carrots)
• In a large bowl, whisk together first five ingredients (through chai spice).
• In another large bowl, whisk together remaining ingredients (oil through carrots).
• Slowly add the flour mixture to wet ingredients. Blend until just combined.
• Fill greased or lined muffin tins ¾ full with batter.
• Bake until cupcakes are set, about 20 minutes for mini-muffins.
• When slightly cooled, remove from tin and allow cupcakes to finish cooling on wire rack.
• Make whisk together milk, softened low-fat cream cheese, vanilla, cinnamon and milk until desired consistency and taste are attained. Glaze cupcakes when they are adequately cooled.
Chai Spice Blend:
• 1 1/2 t ground ginger
• 1 t cinnamon
• 1/2 t ground cloves
• 1/2 t ground cardamom
• 1/4 t nutmeg
• 1/4 t allspice
Enjoy and please excuse me while I lay a sexy wounded clown down to “sleep.”