Dessert: A Keeper Cupcake

Long story short--I was looking for a keeper cupcake recipe and I found it here. Print this one out, it's a keeper. Just one note on the frosting--when I made it, it was not chocolatey enough for me. So, I dabbed the middle of each cupcake with pure melted milk chocolate. Sorry there are no pictures. I was too lazy and by the time I wanted to snap away, the cupcakes were all gone. Too yummy for words, or pictures I guess.

Bread: Honey Oatmeal Bread

Oh boy. I've been absent for too long. And instead of boring you with explanations that really don't matter--I'll post my dear friend K's bread recipe. To be fair--I have not made this bread yet. I'm waiting for the Boston Fall Air to roll in, then I'll warm up the house with baked bread. But not just yet. But I know I can post this because I totally trust KK. Here is her much anticipated bread recipe. I'll change this post as soon as I make the bread myself, but I didn't want to deprive all of you in the meantime. If you do make it, promise us you'll let you know how it goes. And KK--thanks a bunch. You never let me down.

2 loaves (1.5 lb)	4 loaves (1.5 lb)
2 cups	4 cups	Water
6 T	12 T	Honey
2 1/2 t	5 t	Salt
4 t	8 t	Yeast
3 T	6 T	Butter
2 cups	4 cups	Oatmeal
4 cups	8 cups	Bread flour

Put first four ingredients in a bowl and let yeast work.

Add softened butter. Then add oatmeal and bread flour. Knead until smooth and elastic (about 10 minutes). Let rise until double. Form into loaves and let rise for about 45 minutes to one hour. Bake in 350° oven for 30 minutes.