Thursday, September 27, 2012


So I'm a debt collector and to say it is a crappy job would be an understatement. Sure the money is great but getting cursed at an threatened isn't how I like to spend 8 hours of my day everyday. More on this later...

Sunday, September 2, 2012

It's been a while.....

hey there bloggers,
I have been gone for quite awhile, but I have been busy with some major life changes. I have moved in with my amazing boyfriend, got a new job away from the serving industry, and I am about to get some pretty adorable kittens soon. So wait until I start posting pictures of them. :)

I have a lot to catch y'all up on and I can't wait!

Stay tune!
I won't disappear this time.

Sunday, April 29, 2012


Hello blog viewers, I have asked a lot from you all this last month. I've asked if I should be in a long distance and how much I should go through when it comes to love. Not to disrespect any of you but I now know that I need to follow my heart and more importantly keep the mentioned loved one in mind. I need to ask him what he wants instead of what y'all think is right. I hope that he feels the way I do and I pray that I can get through the tough times ahead, either if he chooses to be apart or if I have to be separated from him for a little while. His happiness is just as important as mine. Because in the end his opinion and what he wants is what matters. Wish me luck.

Wednesday, April 18, 2012

Confessions from a half broken heart

My heart can't take much heartache and sadness, I am at the point of realizing that maybe my heart just isn't meant for love. I love with all my heart and I know that not all people can share the same love as me, but sometimes it isn't fair to just settle for anything less than what I give. Don't get me wrong, I love this person more than I have ever loved anything, but always feel rejected and wrong is starting to tear me down. I know it isn't fair for him to ask him to shower me with love and everything, but I would be nice to every now and then to feel like he feels the same way. Part of me feels like that won't ever happen. Is it wrong that I wouldn't care if he ever share warm thoughts to me, because I would rather deal with my self pity than lose him? I guess when it comes to love you have to think about the other person more, I just wonder if he has ever put me Ahead. It doesn't matter really, I will go on being with him, because that's what I want, I will just have to wait till he changes or I get fed up. :/

Friday, April 13, 2012

Cappuccino Cupcakes

Makes 24 cupcakes

  • 1 package (about 18 ounces) dark chocolate cake mix
  • 11/3 cups strong brewed or instant coffee, at room temperature
  • 3 eggs
  • 1/3 cup vegetable oil or melted butter
  • 1 container (16 ounces) vanilla frosting
  • 2 tablespoons coffee liqueur
    • Additional coffee liqueur (optional)
    • Grated chocolate
    • Chocolate-covered coffee beans (optional)
1. Preheat oven to 350 degrees Fahrenheit. Line 24 standard (21/2-inch) muffin cups with foil baking cups.
2. Beat cake mix, coffee, eggs and oil in large bowl with electric mixer at low speed for 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans on wire racks. Remove to racks; cool completely. (At this point, cupcakes may be frozen for up to 3 months. Thaw at room temperature before frosting.)
4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons additional liqueur over top of each cupcake, if desired. Frost cupcakes; sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans.

Wednesday, April 11, 2012

Oreo Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes
Serving Size: 30


  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.