it's been a while, and i mean a WHILE, since my last post. i could say things have been busy, because it's true, or that i just haven't had ANY time, because it's sort of true... but excuses are boring. here i am today! the fact is, i have baked a whole lot in the time since my last post. let's see if i can remember the highlights...(cue wavy camera effect and harp music)...
*chocolate/orange cupcakes* these were a hit - i highly recommend trying them with some other fruit-flavored cream cheese frostings, especially because it was so easy! cream cheese, butter, powdered sugar, orange zest, oj. that's it. the cupcake recipe came from a fanTAstick book called "martha stewart: cooking school." i don't know, maybe you've heard of her? :) it's a one-bowl chocolate cupcake recipe that is just what it says. easy to make, classic flavor, and not so hard to eat, either. i will DEfinitely be referring to this book more often.
*bananas foster bread pudding* this was for a creole/bourbon-tasting supper club night we hosted. it was really good, but SO rich! those words don't come out of my mouth easily, so you know it was intense. it's an emeril recipe. BAM.
*bitchtastic brownies* these were an adventure. the recipe comes from a book called, "skinny bitch in the kitch." it's the cookbook companion to the original book you may have heard of. my sister gave it to me a while ago and there are many delicious and very healthy recipes. they were a cinch to put together - silken tofu, powdered cocoa, melted unsweetened chocolate, sucanat, a scant amount of ww pastry flour, vanilla...i think that was all... you throw it all in the food processor and then bake it. couldn't be easier! they were thick and fudgy, but didn't hold their shape well - maybe the lack of egg?
*whole what blueberry scones with key lime glaze* these were inspired by my dad's favorite scones at a book store coffee shop in northern michigan. i hounded the baker for the recipe after trying them myself, but her lips were totally sealed. she did disclose, however, that they glaze is simply key lime juice and powdered sugar. let me tell you, this combination is out of this world. i used 100% whole wheat all-purpose flour simply because it's all i had around. the result was not bad, but a sort of gritty flavor. i wouldn't do it again. i like my scones to be firm on the outside, soft and delicate on the inside. white flour all the way.
speaking of this amazing scone baker up in northern mich, my dad texted me with the latest - gingerbread scones with vanilla icing. i know, right? these are totally next on the docket.
i also heard from my sister in LA that she tried an egg nog cupcake the other day...holla!! she thought it was a vanilla cupcake with egg nog icing. they were available spiked, or not. spiked, please! i don't know about you, but that sounds yummy and ridiculous. perfect, and also next on the docket!
in local news, i've found the most charming little bakery in downtown greenwood, indiana. it's dangerously close to my apartment. really. it's called "our bake shoppe" and is so fresh and meticulously decorated on the inside...and then there are the cupcakes! different flavors every day (of course) including candy bar (halloween), turtle, andes mint chocolate (my to-die-for favorite), pumpkin, pumpkin chocolate chip...the list goes on and on. this business was opened by a local young couple, but was recently purchased by another bakery in noblesville (i think??) called "sunshine bakery." i really hope this place keeps it's charm and individuality. it is no-fuss in all the right ways. reasonable prices ($2/cupcake, $1/day-old), classic appearance and old school charm. love it, love it, love it! i haven't been by for a couple of weeks to check in on the new arrangement, but as soon as i do, i'll give you the dirt.
whoa - i didn't think i had a lot to say when i started writing, but was i wrong! time to eat some split pea soup for dinner with the hubs, watch a movie, and call it a night.
tchüßy!
pastrylady xo
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