A+ 
Well thought outgood job! from Mr. G.
Brianna Justice
The Twelve Laws of Middle School
No. 1—Everybody needs to be included. Nobody likes to feel left out.
No. 2—No one cares how cool you were last year or whatever. Focus on what you’re going to do next instead of trying to build a rep on who you used to be.
No. 3—“If you don’t stand for something, you’ll fall for anything.” I got that quote from a local radio DJ who said he heard civil rights legend Malcolm X use it. I think where middle school is concerned, it is definitely true. In the spirit of Spartacus, don’t be afraid to stand up for yourself or what you believe in. Even when doing so isn’t easy. And don’t be afraid to stand behind your beliefs, even if it means standing alone.
No. 4—Instead of feeling sorry for yourself and sitting around doing nothing, go out and do something for someone else.
No. 6—When you plan something with your friends, make sure everybody is on the same page. Don’t assume they want the same thing you want.
No. 7—Always represent. When you’re on a school trip, make sure people see you at your best. Senatus Populusque Romanus—SPQR—was the ancient Romans’ way of working their brand, sending a positive message. So work your brand, and represent your school colors with class.
No. 8—Sometimes grown-ups really do have some good advice. Don’t be afraid to ask people you respect to offer tips or guidelines about your situation. You might learn something, and being asked for help makes grown-ups feel all tingly inside.
No. 9—Absolutely remember to ask other kids for help. Don’t ask people to take risks that you wouldn’t take, but tell them that if you take the risk together, you can support one another.
No. 10—There is strength in numbers. If you have a cause worth fighting for, gather your troops and put your plan into action.
No. 11—Coming up with the perfect made-for-TV thing to say might sound cool, but when it matters, speak from your heart. People will appreciate your honesty.
No. 12—Let yourself believe in magic, at least a little. Really cool things can happen when you believe in yourself. Don’t be afraid to dream, to hope, to believe.
The Perfect
Caramel Apple Cupcakes
Cupcakes
Makes 18–24
4 medium peeled apples
2 eggs (room temperature)
½ cup unsalted butter (room temperature)
1 cup granulated sugar
¾ cup light brown sugar
1½ teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2½ teaspoons baking powder
½ cup milk
½ cup to 1 cup chopped pecans
Caramel Glaze*
½ cup honey
½ cup or 1 stick Land O’Lakes butter (best butter EVER for baking)
¾ cup light brown sugar
1 can condensed milk
First, prepare your cupcake baking tins for 12 cupcakes. Spray with cooking spray. Be sure to spray the sides and the top or spray the top of the pan and slide cupcake liners into pan.
Preheat oven to 350 degrees. Grate apples into a bowl. Combine eggs and butter; beat with grated apples for 30 seconds to 1 minute. Add sugars and mix for another 30 seconds. Add vanilla extract.
In separate bowl, combine flour, salt, and baking powder.
Now it’s time to combine the wet and dry ingredients. Gently add the dry ingredients to the wet mixture using a large mixing spoon. In between scoops of dry mixture, add milk. Once mixture is completely blended, inhale that awesome aroma. Love that! Okay, now it’s time to scoop the batter into the cupcake tins.
Once each tin is full, top with pecans and bake for 18 to 21 minutes. Halfway through, check to make sure cupcakes are baking evenly. Bake until golden and toothpick can be inserted and removed dry.
*If you can, prepare your caramel glaze before you bake your cupcakes, so you’re not too rushed and it has time to cool. (You can store it in a glass jar—just make sure to spray the inside with cooking spray first.).
Now this is so important: You must get a grown-up to help with this next step. The glaze will get sticky and hot. Trust me! You do NOT want to get this on your skin while it’s hot.
In a saucepan, combine honey, butter, and sugar. Over a low flame, have a grown-up stir the ingredients until mixture comes to a rolling boil. What is a “rolling boil”? That’s just another way of saying, like, when those little bubbles start to appear because the mixture is getting hot, but hasn’t started to completely boil. Anyway, when it begins its rolling boil, add the milk and continue to stir. Keep stirring until the honey and buttery sugar mixture are an even, milky shade of brown.
When your cupcakes are ready, crisscross them with the caramel glaze. If you want an extra-yummy experience, top with either a cream cheese or chocolate frosting.
Oh, man!
The Ultimate
Chocolate Frosting!
1 package (8 ounces) Philadelphia cream cheese (you can use other brands, but I like this one!)
1 stick Land O’Lakes butter (again, my fave!)
½ cup mini Nestle’s chocolate morsels
2 cups confectioners’ sugar
1 cup Hershey’s unsweetened cocoa
¼ teaspoon vanilla extract
¼ cup milk
Okay, here’s the deal. How to make the best frosting ever:
Start by letting your cream cheese and butter soften. DO NOT MELT. Just leave them on the counter in your kitchen for about an hour before use.
Place the cream cheese in a bowl and use a mixer to cream the cream cheese. I know that sounds funny, cream the cream cheese. But you’ve gotta do it. Beat it with the mixer for about 30 seconds.
Now add the butter. Blend the two for at least a minute. Set aside.
In a microwave-safe bowl, add the chocolate morsels. Here’s something else that sounds funny. You have to sweat the morsels. Weird, right? All that means is you need to add a few drops of water and place in the microwave for 30 seconds to a minute.
Add the molten chocolate to the creamed mixture. Blend for 15 to 30 seconds.
Now it gets fun. Start adding confectioners’ sugar and cocoa. Add a little of each at a time. Mixture will start to become thick.
Add the vanilla extract and the milk. Blend until all ingredients are smooth.
It’s time for tasting.
Mmm-mmm good!
Okay, so lemon may not come to mind when you think of the holidays, but my new friend Toya told me she looooooves lemon. So of course, you know me, I had to hook the girl up. After a couple of tries, I came up with the perfect simple recipe for lemony goodness.
Cupcakes
zest from 3 medium-size lemons, divided
1 box Duncan Hines lemon cake mix (or another lemon cake mix is fine)
½ cup lemon juice, divided
3 eggs
¾ cup water
¾ cup vegetable oil
Frosting
½ cup butter (room temperature)
1 package (8 ounces) Philadelphia cream cheese (room temperature)
½ teaspoon lemon extract
½ teaspoon vanilla extract
3 cups confectioners’ sugar
⅛ cup milk
First, start with the cake mix. Follow the instructions on the back of the box, using the eggs, water, and oil. However, ONLY USE 3/4 cup water, not a whole cup, as most packages call for. You will be adding lemon juice, so you have to reduce the amount of water so the mixture won’t get too soupy. Add the vanilla extract, 1/4 cup lemon juice, and 1/4 cup lemon zest. Lemon zest is what they call it when you take, like, a cheese grater and rub it along the skin of a lemon. Take the pulpy lemon that comes off the skin and drop into the batter. I know, it sounds weird, but trust me, it works.
Now your kitchen oughta smell all lemony and bright. Scoop batter into cupcake tins. (You should have already placed liner cups in the pan or sprayed with cooking oil to avoid sticking.) Bake according to package.
Meanwhile…
This frosting is so good.
Place the cream cheese in a bowl. Use an electric mixture to cream the cheese. Get it nice and mushy. Now add the butter. Cream the two together for two minutes.
Add 1/4 cup lemon zest, 1/4 cup lemon juice, and the lemon extract.
Now add the confectioners’ sugar, one cup at a time, blending between cups. Alternate drops of milk with the sugar to keep sugar from clumping. Mix until smooth. Chill until ready to frost cupcakes.
Yum!