A friend of mine graduated with her masters recently and her husband threw a little party in her honor. He asked me to bring a dessert (I seem to be getting a reputation). I had a hard time deciding what to make but finally decided to try out cupcake cones. They have been on my list for a little while. I’ve never made them before but have eaten one or two in the past. They look cute and festive, so I thought they’d be a fun addition to the bbq party. Of course, I couldn’t just take the easy way out with a cake mix or pre-made frosting… No, not me. I like to make things difficult.
So I proceeded to make devil’s food and vanilla cake batters from scratch followed by vanilla bean frosting and chocolate frosting. In retrospect, using boxed cake mix would have been smarter because wrapping the cones in foil (necessary for baking… at least according to the cone box) took a while. I wrapped each cone, then made a little doughnut of foil to stand it in. As she wrapped the last cone, my mom discovered that if you use a little bit longer piece of foil to wrap the cone, you can then make a stand with the extra length which was actually more stable than my doughnuts.
The cupcakes were a hit. Well, I should say the frosting was a hit. The cones and cupcakes were merely a vehicle for the frosting… hence, I will use cake mix next time. One suggestion/request from the cupcake-eaters was to add a little frosting at the bottom of each cone so that you finish with one last bite of frosting… on a high note if you will. But I don’t think that would work since the frosting would then get baked… what do you think? Can we make it work? Any ideas?
I’ll have to add the chocolate frosting and vanilla cake recipes later, I don’t have the cookbook with me right now (sorry). But I feel you should know, this month, you will be hearing from me quite a bit… daily in fact. I’ve signed up for NaBloPoMo for July which means I will be writing something everyday. I promise not to do too many “blah blah blah” posts as filler (maybe just one or two… I mean, 31 days in a row… come on, cut me some slack… joking… well, mostly). See you tomorrow.
Tagged as:
chocolate,
cupcake cones,
cupcakes,
nablopomo,
vanilla bean
Yesterday was the first day since Friday that I felt more okay than not. And I was tired of soup. So when Dan asked for dinner suggestions I said “Not soup… fresh veggies… something simple”. I had no idea what I would be having for dinner. I thought he would maybe come back with a salad and meat of some kind. But when I got home, Dan was putting baguette slices he had brushed with olive oil into the oven, and was in the process of slicing tomatoes. I asked “what are you making?”. His response: bruschetta…
I have to admit I was a little surprised. Not because bruschetta is beyond Dan’s capabilities, by any means. He is a very good cook. But because it wasn’t one of our “normal” meals. You know? After a while you build kind of a repertoire of go-to meals so it is surprising when you walk in on something new. One of our favorite go-to dinners when we just want super simple is good salami and cheese with baguette (and of course, red wine). I wasn’t feeling up for wine or salami, so I didn’t expect that last night. But bruschetta? That was completely unexpected.
On a normal night (not post-sick), I might have wanted something to supplement the bruschetta, but last night it was the perfect light meal. And I loved watching Dan work in the kitchen (as much as I love to cook myself, I enjoy watching him cook for me. I think because in my mind, cooking and preparing food is an expression of love). Anyway, this was really good and super simple. It would be great as an appetizer or light meal especially as the summer tomatoes start rolling in (I’m hoping our tomato plants start showing some growth soon).
Dan’s bruschetta
baguette, sliced into rounds
olive oil
goat cheese
tomatoes, sliced
basil
salt (preferably magic salt aka Kosher. or sea salt)
1. Heat oven to 350 degrees. To make crostini: brush baguette slices with olive oil. Place on a baking sheet (or directly on the rack in the oven… we used the pizza stone that lives permanently in my oven). Toast the baguette slices in the oven (about 5 minutes).
2. Spread a little goat cheese on each crostini. Top with a slice of tomato and a few strips of basil. Sprinkle with salt.
3. Enjoy it with someone you love. Or at least like.
Tagged as:
appetizers,
bruschetta,
Dan,
go-to meal,
magic salt,
quick meal
The Ultimate? I know, that’s pretty bold of me to say. Right? I’m not usually so bold. In fact, as a rule I under-sell things… you know, the whole set expectations low and deliver above and beyond. But you know what? This cupcake can stand up to the scrutiny. The flavors are all understated but combine to make your mouth say “wow”. You should try these. They are super easy and completely delicious. Seriously, you should make these tonight.
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Tagged as:
buttercream,
cake mix,
chocolate,
cupcakes,
vanilla bean
First, a confession. I am from time to time a lunchtime idiot. I decide without much pause that I don’t really feel hungry and I will get something to eat later. This usually happens on days when I have a lot of meetings and/or a lot going on at work. The problem is that sometimes later doesn’t happen so I am consumed by Hunger by the time I leave work. As you all know, decisions made when one is starving are not always the healthiest of choices [I'll just eat a couple of handfuls of peanut M&Ms to tied me over until I can get a meal... hmm, maybe just a few more...]. However sometimes the decisions, while they may be a bit frantic and rash, can also be inspired. Tonight was a great example of one such inspirational moment.
I was driving home from work, not sure if I would go straight home, go to Target for some recreational bakeware browsing, or head to D.’s house to hang out with him and the boys. In fact on my commute home, I decided to do each of those things in turn. First I was going to go to Target but it was taking too long to get there so I gave up [Why are the red lights so looong?]. Patience is one of the first casualties to The Hunger. Then I thought about going straight home. I was in no mood to be around real people. But then I didn’t have much to eat at home… and I wanted to see D. and the kids…
Round and round in my head until I was struck by inspiration or craving or desperation… I’m not sure which. The next moment, I turned into the Safeway parking lot. I was a woman possessed. The thought was still only partially formed even as I walked into the store. But it all came together quickly and precisely as if it were actually planned. I left the store with the makings for sliders or mini-hamburgers. Tragically I cannot share a photograph with you because you see, when The Hunger takes over you must feed her otherwise you might get hurt. (I have a very distinct cliff where I go from sort of hungry to fiercely-annoyed-by-all/feed-me-now starving. Generally, I do try to manage this beast but sometimes I am just a lunchtime idiot.)
Anyway, back to my slider emergency. I have never actually made sliders before. And I have not made hamburgers in years (I just don’t eat burgers very often and cook them even less often which just adds to the oddness of this inspiration/craving). But these sliders were good. Not just good, super-super extra good. And I’m not just saying this because I was starving when I ate them. No they were so good, D.’s 7 year old asked if he could marry the 2 sliders on his plate and then proceeded to kiss each of them on top of the bun. And D.’s 9 year old who is a picky eater, wolfed down 2 and then went back for another. And then another. He ate 4 ! The fact that he asked for 2nds and 3rds is a testament in and of itself but then he said, “I just can’t resist them. They are better than better.” Who knew in my desperate attempt to feed my own hunger-beast, I could make something better than better.
What was in these magical sliders, you ask? Not much. It’s crazy really. I normally would buy a lean ground beef, but tonight went straight for the 80/20. Now I’m not sure if it was the hunger guiding me or if I’ve been influenced by watching so much Food Network (especially: Diners, Drive-ins, and Dives — so many good looking burgers on that show). Either way, I bought the 80/20 ground beef, some Hawaiian Sweet Dinner Rolls, and Claussen mini dill pickles and headed to D.’s house.
I added a little salt, pepper, and garlic powder and formed the beef into small balls that I then flattened and cooked them in a frying pan which gave the patties a nice crust. Oh, and each mini-burger patty was topped with 1/4 slice of Tillamook extra sharp cheddar. The cheeseburger patty was then placed on a sweet hawaiian roll with a little ketchup, mustard, and/or slices of mini-dill pickles. That was it. And they were perfect…
The vote was unanimous. The sliders are keepers. So we will be having the better than better sliders again. Hopefully when we do, I won’t be possessed with the demon hunger and will be capable of pausing long enough to get photographic evidence… this post looks naked without any pictures).
Tagged as:
better than better,
dinner,
sliders
