I am Thankful for...

Happy December everyone!! I started writing about what I was thankful for while driving to the Cities on Thanksgiving when suddenly my post disappeared. So if this post seems late, it is, but I am still thankful!

I am thankful for my family and friends who have supported me through this process of starting a business and helping me achieve my dream of being my very own boss. I am so lucky that they are still supporting me today and will continue this support in the future! Being able to share my creations with my extended family over Thanksgiving was so much fun too! It reminds me that I have support all over the place. 

​I am thankful for my full time job. With the chaos that has been going on with the nickname vote, I had to take a step back and remind myself that I am lucky that I have a job. I have the best coworkers that I could ask for. They are always willing to test my products, support me with ideas and allow me to have time off to continue my dream on the side.
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Being able to use the kitchen space in the alumni center is something I am very thankful for. Having this option allows for shorter trips to a food safe kitchen, shorter baking time and more opportunity to bake for the public. My coworkers also encouraged me to become a vendor for the Go Show, a wedding and event planning show in January. I never thought I would be doing a vendor show so soon; it was always an idea in the back of my head that I was too scared to do! 
Last but not least, I am thankful my turkeys made the 5 hour trip in mostly one piece. Below is my tutorial on how to make them!

First, gather all the ingredients you will need for these cupcakes: Oreo's, Fudge Striped cookies, Candy Corn, Swedish Fish and brown M&Ms. Make sure you get enough ingredients for all of your cupcakes or you will be making a Hugo's run at 11:30pm like I did.

Next, frost your Fudge Striped cookie and place the candy corn to make the turkey feathers. Add a drop of frosting on the Oreo's to get the brown M&Ms to stick to act as the eye balls. Insert a toothpick into the orange tip of a candy corn for the beak. Cut the tail of the Swedish fish in half to make the gobbler. Fun fact: they're actually called snoods! Who knew?

Cut a line on the back half of the frosted cupcake and insert the Fudge Striped cookie. This way the cookie has enough room to stick into the cupcake. Note: if you shove it in too hard, the back of the cupcake will fall off!

Place two dollops of frosting on the front half of the cupcakes to secure the Oreo eyeballs in place. You can put the eyes on before or after the feathers. I tried it both ways.

Stick the beaks into the frosting using the toothpicks. Insert the "snood" into the frosting enough to make it stick. Viola! 5 minutes later, you have a turkey cupcake that kids will gobble up!