Cupcakes I made for my dad's birthday a while ago. Because, as we all know, what every man wants on his birthday is neon elephant rainbow sprinkle cupcakes.
Friday, February 1, 2013
Sugar Porn For No Reason
Cupcakes I made for my dad's birthday a while ago. Because, as we all know, what every man wants on his birthday is neon elephant rainbow sprinkle cupcakes.
Saturday, January 12, 2013
Kägi-Fret is a Fancy Kit Kat (Because You're Fancy)
Eat this.
I found this classy little candy bar at a liquor store, of all places. Made in the Swiss Alps, it's delicate, crispy sheets of wafer layered with milk chocolate.
You know how, in the Spring, children have to be content with hard boiled eggs dyed in food coloring? When you were a kid, no one could trust you with anything more elegant because you were a monster and you would have smashed something like a blown or carved egg.
This candy bar is like that. When you were young, you had to eat Kit Kats. The chocolate is off-puttingly thick and the wafer layers are hastily smashed together. But it was fitting, because you were a brute.
Now that you're an adult, we can trust you with more graceful and refined things, like Kägi-fret. The chocolate is thin and the wafers are delicate and thoughtfully arranged You've earned this superior candy by proving that you could handle the Kit Kats. Congratulations! Dig in.
(P.S. While googling for a link, I discovered that in the US you can buy these just under the name "Kägi" - my "Kägi-fret" must have sneaked in from overseas! The scamp!)
You know how, in the Spring, children have to be content with hard boiled eggs dyed in food coloring? When you were a kid, no one could trust you with anything more elegant because you were a monster and you would have smashed something like a blown or carved egg.
This candy bar is like that. When you were young, you had to eat Kit Kats. The chocolate is off-puttingly thick and the wafer layers are hastily smashed together. But it was fitting, because you were a brute.
Now that you're an adult, we can trust you with more graceful and refined things, like Kägi-fret. The chocolate is thin and the wafers are delicate and thoughtfully arranged You've earned this superior candy by proving that you could handle the Kit Kats. Congratulations! Dig in.
(P.S. While googling for a link, I discovered that in the US you can buy these just under the name "Kägi" - my "Kägi-fret" must have sneaked in from overseas! The scamp!)
Tuesday, January 8, 2013
Lose Weight Eating Cake
It’s New Year’s Resolution Time! You’re going to eat right and fit into that itsy-bitsy suit/bikini/jeans you’re always talking about!* I pre-congratulate you because I know you are just the type of badass who will kill it.
About a year and a half ago, I lost 1/7 of myself. It’s not an enormous number, but it’s notable. I am in no position to tell you what the best weight-loss solution is. I'm not a doctor. But I can tell you that I never stopped eating dessert.
If you don't let yourself have little breaks, you will be miserable. And one day you will pass a doughnut shop and lose your mind. Don’t be that person shame-eating half a dozen bearclaws under the covers alone in the dark.
Instead, eat this warm, fudgey, marshmallowy cupcake. 145 calories.
Instead of icing, you will use a melty marshmallow (use chocolate if you're smart). That is literally the entire "trick." Don't we all feel silly for worrying about cake this whole time?
The thing is, it's usually not the actual cake itself that is the major calorie bomb. It's those piles of buttercream frosting, made almost entirely of sugar and fat. But marshmallows, those perfect little clouds of sweetness, are much less worrisome.
You can toast the marshmallows right in the oven if you are feeding a crowd. But if you are planning more for everyday sweet tooth attacks, whip up a bunch and freeze them. Pull one out of the freezer and top with a marshmallow. Skewer the marshmallow with a toothpick to keep it from falling off and rolling around and ruining your life. Microwave for about 15 seconds until it's soft and smooshable.
And....done. Toss on some sprinkles and eat. It's practically unhealthy not to eat these, right?
For mine, I used Dark Chocolate Fudge Cake, prepared as instructed on the box. You know I prefer homemade cakes, but box mixes are good enough and much less work/math if you're calorie counting. If you do want to make them from scratch, you can search by nutrition info on Yummly. I found these for only 120 calories.
Cake: 110 calories (if you get 24 cupcakes like the box says - I actually usually get more like 29)
Marshmallow: 25 calories
Sprinkles: 10 calories for 1/2 tsp
*Of course you don't HAVE to lose any weight at all. You are super foxy, independent of any number on the scale. I just know it's a very common resolution, and it's one I had something to say about.
About a year and a half ago, I lost 1/7 of myself. It’s not an enormous number, but it’s notable. I am in no position to tell you what the best weight-loss solution is. I'm not a doctor. But I can tell you that I never stopped eating dessert.
If you don't let yourself have little breaks, you will be miserable. And one day you will pass a doughnut shop and lose your mind. Don’t be that person shame-eating half a dozen bearclaws under the covers alone in the dark.
Instead, eat this warm, fudgey, marshmallowy cupcake. 145 calories.
Instead of icing, you will use a melty marshmallow (use chocolate if you're smart). That is literally the entire "trick." Don't we all feel silly for worrying about cake this whole time?
The thing is, it's usually not the actual cake itself that is the major calorie bomb. It's those piles of buttercream frosting, made almost entirely of sugar and fat. But marshmallows, those perfect little clouds of sweetness, are much less worrisome.
You can toast the marshmallows right in the oven if you are feeding a crowd. But if you are planning more for everyday sweet tooth attacks, whip up a bunch and freeze them. Pull one out of the freezer and top with a marshmallow. Skewer the marshmallow with a toothpick to keep it from falling off and rolling around and ruining your life. Microwave for about 15 seconds until it's soft and smooshable.
And....done. Toss on some sprinkles and eat. It's practically unhealthy not to eat these, right?
For mine, I used Dark Chocolate Fudge Cake, prepared as instructed on the box. You know I prefer homemade cakes, but box mixes are good enough and much less work/math if you're calorie counting. If you do want to make them from scratch, you can search by nutrition info on Yummly. I found these for only 120 calories.
Cake: 110 calories (if you get 24 cupcakes like the box says - I actually usually get more like 29)
Marshmallow: 25 calories
Sprinkles: 10 calories for 1/2 tsp
*Of course you don't HAVE to lose any weight at all. You are super foxy, independent of any number on the scale. I just know it's a very common resolution, and it's one I had something to say about.
Sunday, January 6, 2013
Coffee is an Event with Stroopie
Such a delightful way to wake up on a Sunday morning.
Erik's mom sent me some stroopie for Christmas. Otherwise known as Dutch syrup waffles or stroopwafels, they are waffle cookies sandwiched around a syruppy filling. While your tea is brewing or your coffee is still hot, place a stroopie on top of your mug and let the steam melt the gooey syrup inside. (The package advertises that it's 12% butter, so you know they're not messing around. They take your breakfast seriously.) After a minute, you have a wonderfully soft, cinnamony, caramelly, syruppy delight in your head before you're really fully awake. It's so cozy.
Thank goodness they were wrapped with a note explaining how to eat them! I'm sure they are delightful straight out of the bag, but I haven't had the heart to eat one without steaming it first. Warm waffle cookie prelude to your tea? It's a no-brainer.
Thursday, December 27, 2012
Chocolatey, Peanut Buttery, Sweet & Salty Truffles (and you can make them today for New Year's Eve!)
On New Year's Eve, you're probably going to be rushing home from the office to slap some glitter on yourself and chug a Red Bull before heading out to party down. You're not going to have time to make something to bring to a party, but you still want to have something to bring, right? The good news is, you can make these truffles tonight and they'll be ready to go.
Chocolatey, Peanut Buttery, Sweet & Salty Truffles
(Makes 30)You need:
- 1 cup natural chunky peanut butter
- 1/2 cup finely chopped salted pretzels
- 1 bag milk chocolate chips (I only needed about 2/3 of the bag, but it's always better to err on the side of having too much chocolate available!)
- 2 tsp honey (optional)
- Salt and chopped nuts for garnish (optional)
- Mix peanut butter, honey, and pretzels. Cover and chill in the freezer 15 minutes or until firm.
- Remove from freezer and roll into teaspoon-sized balls. Place on cookie sheet lined with wax paper or parchment, and return to freezer to for 1 hour, until firm.
- Melt chocolate according to package directions. Remove balls from freezer and dip in chocolate. After you dip each truffle, while the chocolate is still melty, sprinkle a little salt and chopped nuts on top.
- Chill in refrigerator for 1 hour. Store in an airtight container in the fridge for up to two weeks.
Saturday, December 22, 2012
Holiday Cupcakes I'd Like to Show Off Now
For the office, red velvet cake with cheesecake flavored frosting:
For a tacky holiday sweater party, spice cake with cream cheese frosting:
The gingerbread men were adorable but fragile. A few lost limbs or even heads in battle, so I tucked them in to the icing in attempts to mask their handicaps. They were even more adorable that way, especially if they looked drunk.
For a family party, french vanilla with plain buttercream. No flavors in there to distract from the taste of good old fashioned sugar and fat blended together.
Crappy white liners end up being pretty transparent, perfect when I don't want the wrapper to steal the show.
For a tacky holiday sweater party, spice cake with cream cheese frosting:
The gingerbread men were adorable but fragile. A few lost limbs or even heads in battle, so I tucked them in to the icing in attempts to mask their handicaps. They were even more adorable that way, especially if they looked drunk.
For a family party, french vanilla with plain buttercream. No flavors in there to distract from the taste of good old fashioned sugar and fat blended together.
Monday, December 17, 2012
Sugaring It up in San Francisco
I fully planned to have a rot-my-teeth out experience when I stayed just blocks from Ghirardelli Square for a few nights last month. If you can believe it, I never actually made it to that chocolate haven. I did have some pretty sweet experiences on that vacation, though...
In Sausolito, across the Golden Gate Bridge, I stopped for a post-lunch treat. I almost went for the enormous chocolate chip cookie...
...but after a sample, I decided it wasn't substantial enough for my mood at the time (although it would have been divine with coffee), so I opted for baklava. (I asked them to wrap it in aluminum foil so I could take it to go, but of course I had to open it and sneak a bite while Erik finished his espresso). So dense, and just dripping with honey.
On a walk through Golden Gate Park, we went into the Conservatory of Flowers.
Here, I met my favorite youngster, Baby Chocolate.
I also spotted my good friend Cinnamon.
To fuel all this sightseeing, the clear choice was breakfast at Sears Fine Food, home of the enormous plate of 18 tiny Swedish pancakes.
You can get them with lingonberries if you like, but I wanted to experience them in their full (buttery, syruppy) glory.
I got a little bag with everything that seemed fun, like strawberry cheesecake or cake batter or salted chocolate.
It wasn't until I shlepped them all the way back across the country that I finally ate one, and spit it out. I had failed to remember that saltwater taffy is revolting.
*Not pictured, because my appetite got the best of me and I didn't stop to take pictures: a snowman cookie from Boudin (pretty good - I appreciated the more subtle sweetness compared to other roll-out cookies). Also, a Nutter Butter cookie at the California Academy of Sciences that was spectacular: two thin, dense, flaky peanut butter cookies sandwiched around a peanut butter icing and topped with chopped peanuts on top.
GoodLife Cafe & Bakery
In Mendocino, up the Pacific Coast Highway, I greeted the morning with a raisin cinnamon roll. More flaky (think croissant) than bready (think...bread...cinnamon roll...), it was an interesting but tasty twist.
Sausolito Cafe & Bakery
In Sausolito, across the Golden Gate Bridge, I stopped for a post-lunch treat. I almost went for the enormous chocolate chip cookie...
...but after a sample, I decided it wasn't substantial enough for my mood at the time (although it would have been divine with coffee), so I opted for baklava. (I asked them to wrap it in aluminum foil so I could take it to go, but of course I had to open it and sneak a bite while Erik finished his espresso). So dense, and just dripping with honey.
Conservatory of Flowers
On a walk through Golden Gate Park, we went into the Conservatory of Flowers.
Here, I met my favorite youngster, Baby Chocolate.
Sears Fine Food
To fuel all this sightseeing, the clear choice was breakfast at Sears Fine Food, home of the enormous plate of 18 tiny Swedish pancakes.
You can get them with lingonberries if you like, but I wanted to experience them in their full (buttery, syruppy) glory.
Candy Baron
I stopped in this little candy shop on Fisherman's Wharf, and it turned out to be almost entirely barrels of saltwater taffy (to be honest, almost every candy store I went into ended up being like this, with the exact same flavors, so I just stopped going in any of them after a while).I got a little bag with everything that seemed fun, like strawberry cheesecake or cake batter or salted chocolate.
It wasn't until I shlepped them all the way back across the country that I finally ate one, and spit it out. I had failed to remember that saltwater taffy is revolting.
*Not pictured, because my appetite got the best of me and I didn't stop to take pictures: a snowman cookie from Boudin (pretty good - I appreciated the more subtle sweetness compared to other roll-out cookies). Also, a Nutter Butter cookie at the California Academy of Sciences that was spectacular: two thin, dense, flaky peanut butter cookies sandwiched around a peanut butter icing and topped with chopped peanuts on top.
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