Free Confectionately Yours #4: Something New by Lisa Papademetriou Page B

strange that I never told her about the kiss.
    Maybe Meghan is thinking that we aren’t good friends after all.
    Maybe Meghan is thinking that she likes Artie better than she likes me.
    Maybe Artie is coming up with all kinds of great ideas for the barbecue.
    Maybe she’s working on more fabulous posters for Meghan right now.
    I imagine them wondering, “Why are we even friends with Hayley, anyway?”
    And Artie says, “She can’t even get her posters done.”
    And Meghan says, “Maybe you should run for vice president, Artie.”
    I imagine them tasting each other’s frozen yogurt and laughing, and talking about making each other friendship bracelets and planning sleepovers and stuff.
    But that probably isn’t happening, right?
    It definitely isn’t.
    Except that they were going to talk to me about my posters.
    So who knows?
    It’s not that I don’t want my friends to be friends with each other. Well, it’s not exactly like that. Maybe it’s a little like that.
    I just want them both to like me best.
    Is that wrong?

    Pistachio Cupcakes
    (makes approximately 12 cupcakes)
    I love pistachios! These cupcakes aren’t green, but they’re packed with pistachio flavor.
    INGREDIENTS:
    1 cup plus 2 tablespoons all-purpose flour
    1/2 cup ground toasted pistachios
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 tablespoon ground flaxseeds
    1/2 teaspoon salt
    3/4 cup granulated sugar
    2/3 cup milk
    1 teaspoon vanilla extract
    1/3 cup canola oil
    INSTRUCTIONS:
Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a large bowl, sift together the flour, ground pistachios, baking powder, baking soda, ground flaxseeds, and salt.
In a smaller bowl, stir together the sugar, milk, vanilla extract, and oil. Using a whisk or a handheld mixer, add the wet ingredients to the dry ones a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20–22 minutes. Transfer to a cooling rack, and allow to cool completely before frosting.

    Pistachio Buttercream Frosting
    INGREDIENTS:
    1 cup butter, softened
    3-1/2 cups confectioners’ sugar
    1–2 tablespoons milk
    1-1/2 teaspoons vanilla extract
    2–3 tablespoons ground toasted pistachios
    INSTRUCTIONS:
In a large bowl, with an electric mixer, cream the butter until light in color, about 2–3 minutes.
Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick.
When all the confectioners’ sugar has been combined, add the vanilla extract and ground pistachios, and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

“S o? So?” Dad puts down the magazine he was idly flipping through and stands up. Annie looks up from the e-reader she brought with her. “How did it go?” Dad asks.
    “Take it down a notch,” I murmur, then turn to wave at the Islip admissions officer who just interviewed me. I wave at Ms. Stoneham, and she waves back.
    “Thanks so much for coming in, Hayley.” She smiles at my dad. “It was so nice meeting you, Mr. Hicks and Ms. Montri.” This woman is built like a stick bug — all bony arms and legs. She’s wearing a dowdy skirt and a pink sweater set, but somehow looks elegant, anyway.
    “I know Hayley will be very happy here,” Dad says.
    I resist the urge to roll my eyes and say, “Dad!” Instead, I just smile and smile until my face aches.
    “Is it all right if we look around the campus?” Annie asks.
    “Yes! In fact, I encourage it. There’s a small café in the library, if you’d like an espresso or latte, and it’s a very pleasant walk to the other end of campus. Do you have a map?” Ms. Stoneham pulls one from a display on the wooden coffee table at the center of the room.
    I take it, even though I already have a map somewhere in my book bag. My dad makes small talk for another few minutes, and then we