You Gotta Hustle plus Chocolate Mint Cupcakes

Every now and then times are especially hard. Sometimes your husband’s boss is crazy-go-nuts and decides to fire him for no good reason. And right before your wedding when you could have really used the money. These things happen. What are you gonna do?


One solution we’ve come up with is using our creativity to make a bit of extra cash. It’s usually not much, but it has definitely paid for a nice dinner out, or in the case of my husband, helped to pay the rent.

But it’s more than just the money. We both have boring desk jobs right now, so our side projects also help give our busy minds a purpose. You can’t hold anything back if you want to survive in this world.

Treatsies Bakery Logo

My pretend business is Treatsies Bakery. Mostly I make desserts for friends to take to parties, but occasionally I get invited to an event as a vendor. It’s on the DL, seeing as how I haven’t quite gotten all my paperwork in order. Someday I’d love to turn it into a for real job, but right now, I bake what I can when I can and try to get people to trade cupcakes for cash.


My husband does website design through his soon-to-launch company Griggabytes. He’s much more legit than I am. He designed my website, obviously, as well as a few local non-profits. He gets paid real money for his work. And for reasons I cannot quite comprehend, he really enjoys it.

I love how so many of my friends are making their lives a little richer by using their gifts to create something. And the internet is mindblowingly awesome for making that possible.

7th & West Logo

Check out my friend and former student, Westin at 7th and West. She makes and sells jewelry, and it’s so freakin’ cute. You wish you were wearing one of her pieces right now, don’t you?

Lily Love Logo

I also have a long lost cousin on Kauai who makes these awesome fringe t-shirts through her project, Lily Love. She’s also a fantastic photographer.  You should totally pay her to capture you looking beautiful.

Chocolate Mint Cupcakes

Treatsies Bakery was fortunate enough to have the opportunity to peddle our wares at an event recently. I made chocolate almond mint cupcakes, banana cupcakes with honey cinnamon frosting, and caramel-stuffed apple cider cookies. I’ll give you the recipe for the chocolate mint. Don’t tell anyone how easy they are, though. 😉

My father has this annoying habit of telling me that I can do anything I set my mind to. Mostly I try not to listen to him, but I always find myself doing things I’m probably not qualified for. If courage is being scared but doing it anyway, then I’m super brave.

I hope you’re using your hidden talents to make a bit of extra cash. It’s tough out there. You gotta hustle.

Photo by Monica Sczcupider
Photo by Monica Sczcupider

Chocolate Mint Cupcakes
Yields 24
Light and delicious chocolate almond cupcake with creamy mint frosting
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the cake
  1. 100 grams (1/2 cup) chocolate chips
  2. 175 grams (1 1/2 sticks) unsalted butter, room temperature
  3. 200 grams (2 cups) all-purpose flour
  4. 1 tsp b
  5. 275 grams (1 1/4 cup) brown sugar
  6. 1 tsp vanilla extract
  7. 3 eggs, lightly beaten
  8. 150 ml (1/2 cup) buttermilk
  9. aking powder
  10. 1 tsp baking soda
  11. 100 grams (2/3 cup) ground almonds (I can never seem to find these, so I buy slivered almonds and chuck them in my food processor to grind them)
For the frosting
  1. 200 grams (2 stick) unsalted butter, room temp
  2. 250 grams (2 cups) powdered sugar, sifted
  3. 1 tsp peppermint extract
  4. green food coloring, or not, whatever you like
for the cake
  1. Preheat your oven to 350 and prep 24 cupcake papers. If you only have one pan, stash the batter in the fridge between batches. It’s not the end of the world.
  2. Boil some water, then measure out your chocolate into a bowl. Pour 120 ml (1/2 cup) of the boiling water over the chocolate. Stir until the chocolate is melted and smoothish. It doesn’t have to be perfect.
  3. With your mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the vanilla to your beaten eggs.
  5. With the mixer on low, slowly add in the egg mixture.
  6. Add the chocolate, and for all that is holy, use a rubber spatula to get as much of the chocolate out as possible. Don’t let any of it go to waste.
  7. Add the buttermilk and mix until combined. If you’ve been using a stand mixer, you can abandon it at this point. It’s elbow grease from now on.
  8. Sift the flour, baking powder, and baking soda over your wet ingredients, then add the almonds.
  9. Fold the wet and dry ingredients together.
  10. Divide your batter between the 24 cups. I use my cookie scoop. Each one gets two generous scoops. Fill them about two thirds full.
  11. Bake for 25-30 minutes or until they spring back when touched.
  12. Let them cool in the pan for about 2 minutes, then cool them completely on a wire rack if you have it. Or the counter is totally fine, too.
for the frosting
  1. Beat the butter and powdered sugar together with your mixer on medium high for about five minutes. It should be light and fluffy.
  2. Turn the mixer down to low and add in the peppermint extract and food coloring for your desired effect.
  3. Marry your cake and frosting in whatever way you see fit. I used a Wilton 1m tip straight above the cupcake. Just squeeze it for about three seconds. Easy peasy.
  1. *Original recipe is metric, so use your food scale if you’ve got it. Math’s not my thing.
Adapted from Olive Magazine
Adapted from Olive Magazine

We want to hear about your side project. Please feel free to share your link in the comments.

Check us out on the link party at Chocolate, Chocolate, and More.

Check us out on the link party at Buns in My Oven.

Cholesterol Sandwich

I’ve been wanting to share this humble sandwich with you ever since I first conceived of this blog. It’s in a close race with my mom’s tacos for the thing most often eaten in this house. It’s something you can throw together with things you probably have laying around your kitchen, and it brings me ridiculous amounts of joy to eat it. We like to call it the cholesterol sandwich.

Cholesterol Sandwich

Okay, it’s really just bacon, egg, and cheese on toast. We give weird names to things sometimes. Get over it.

There are a few things you have to do to make this sandwich extra special. I could say make your bacon anyway you like, but if you’re not cooking your bacon to utter crispiness, as in moments from incineration, then your sandwich probably won’t be as awesome. You’ll bite into it and your bacon won’t snap and you’ll end up pulling off an entire piece of bacon at once. I hate that. Crispy bacon, people. It’s the way of the future.

Crispy Bacon

And you absolutely must fry your eggs the way my husband does. The first time I saw him doing this, I was utterly disgusted. But then I ate the sandwich, and I was utterly delighted. You have to crack the egg right into the pool of bacon fat you’ve just created, and then splash the bacon fat over the egg to cook it. The egg doesn’t get flipped, it just gets bathed in bacon fat until the whites are set and the yolk is at maximum oozing potential.

Cholesterol Sandwich Perfect Egg

And if you can get eggs fresh from your backyard, you win the super awesome medal of awesomeness. There will be a post on the awesomest of pets coming soon.

My Chicken

There’s nothing fancy here. You could jazz it up with smoked gouda. You could make it healthy with turkey bacon. There are a million variations. But if you want to make a heavenly meal on the cheap, buy whatever bacon is on sale at your grocery store. If they have a buy one get one free deal, you are in major luck. Put the other pack in the freezer and you’ll have cholesterol sandwiches for weeks. Then use whatever cheese you happen to have in your refrigerator. If you try to tell me you don’t usually have cheese in your fridge at any given moment, then you’ve probably been possessed by aliens.

Cholesterol Sandwich

Make this sandwich. Mix it up. Put on it whatever you like. But don’t skip the egg bathed in fat. And whatever you do, don’t overcook it. If you don’t have egg yolk running down your arm before the end, you’re not doing it right. You will be transported. I promise

Cholesterol Sandwich
Serves 1
The most ridiculous bacon egg and cheese sandwich ever.
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Total Time
20 min
Total Time
20 min
  1. 2-3 slices of bacon
  2. 2 slices of bread
  3. 1 Tbsp mayonnaise
  4. 1 slice of cheese (or a fat pinch if shredded)
  5. 1 egg
  1. Lay your bacon slices in a frying pan on medium high heat and cook to your desired level of crispiness.
  2. In the meantime, toast your bread and spread mayo on both sides. Put your cheese on while the bread is still warm.
  3. When the bacon is ready, lay it on a paper towel covered plate to drain.
  4. Crack your egg into the bacon grease. Try to keep it toward the edge. Tilt your pan toward the egg to make a pool of grease. Use your spatula to gently splash the grease over the egg. Once the whites have set, carefully lift out the egg and place it on top of the cheese.
  5. Break up your bacon and arrange it on your sandwich. Top it with the toast and give it a gentle press.
Cholesterol Sandwich Aftermath


Once you pick up this sandwich, you won’t be able to put it down. Don’t bother with napkins, just keep eating until it’s done, then go wash your hands. The euphoria will last for hours.

Working with What You Got: Creamy Sausage Dip

Sometimes in life, you just have to work with what you’ve got. There are a never ending series of excuses one could give for not trying something new like say… starting a new blog. No big beautiful kitchen. No impressive fancy camera. No experience. No friends. On the other hand, you could just forget all that, and do it anyway. That’s sort of what Awesome on 20 is all about.

You likely won’t see any perfectly beautiful photos on this blog, at least not for a while. I have a cheap Kodak point and shoot that I bought in Taiwan. It’s not great, but it works. You also won’t see an endless variety of props in the background. I only use what I actually have in my kitchen. I don’t have money to spend on props, or a place to store them. This is real life, kids.

This is not the kind of camera a blogger is supposed to have. Work with what you got.

What you will see is things that I actually use in my house, and food that I really eat. I do my best with what I have. And on the first weekend after a month of wedding guests, what I had was some cooked sausage meat and some leftover cream cheese. I was exhausted and didn’t want to put in a lot of effort. I needed something I could make with my eyes closed. A little bit of fridge raiding turned out to be a pretty scrumptious dip which we were only too happy to call dinner.

Creamy Sausage Dip

Creamy Sausage Dip
Serves 2
Warm creamy dip loaded with sausage. Get the strong chips.
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Total Time
10 min
Total Time
10 min
  1. 8 oz sausage, cooked
  2. 1 clove garlic, minced
  3. half can Rotel
  4. 8 ounces cream cheese
  5. Sturdy chips for dipping
  1. Put everything in a skillet to heat the sausage and melt the cream cheese.
  2. Stir until it all comes together.
  3. Pile it onto your favorite chips and shovel it in your face.
  1. If your sausage is uncooked, just crumble it up and cook it in the skillet before adding the other ingredients.
Adapted from 1001 Fast Easy Recipes

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