Wild Target

So this movie is fairly new, and has Emily Blunt, who was also in the Adjustment Bureau, as well as Rupert Grint, or more commonly known as Ron Weasely!

Victor Maynard is a middle-aged, solitary assassin, who lives to please his formidable mother, despite his own peerless reputation for lethal efficiency. His professional routine is interrupted when he finds himself drawn to one of his intended victims, Rose. He spares her life, unexpectedly acquiring in the process a young apprentice, Tony. Believing Victor to be a private detective, his two new companions tag along, while he attempts to thwart the murderous attentions of his unhappy client.”

It is a very funny movie, and definitely worth watching!


I have to share my new favorite dessert - Chocolate Balsamic Raspberry Chocolate Cupcakes.

I assisted Kyla in making them for Ashlie and Tyler's wedding while in Colorado, and I have been craving them ever since. So on Sunday I made them.

She found the recipe from an adorable little blog, that I am now in love with, called Love and Olive Oil.

Overall, they are really easy to make! Very unique, but very yummy!

The top right photo is of the Glorious cupcake. I will be trying my hand at the two others soon


Tyler and Ashlie

chocolate balsamic raspberry cupcakes

Makes 12 cupcakes.


1 cup soy milk
1 1/2 tablespoons balsamic vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal (I actually left this out, because I couldn't find it!)
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:
4oz (1/2 cup) fresh raspberries plus 12 raspberries (Raspberries were very hard to find! Boo!)
1 tablespoon granulated sugar
1 tablespoon balsamic vinegar

1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
3-4 cups confectioners' sugar (I really have no idea how much powdered sugar I used, I think I added a little extra then what this says)


Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the soy milk and vinegar, set aside for 5 minutes. Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.

Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

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