P.S.  Did you make ravioli too?  I think I see a press in your photo.

Dear Linds,

Your cupcakes are beautiful!  I must apologize because I am unable to document my own culinary adventure (I'm borrowing J's computer and he restricted my access to iPhoto).  I was feeling a little sour this weekend, so I decided to make something that matched my mood - pickles!  I sifted through a handful of recipes, but had to make up my own because I'm too lazy to go out and buy ingredients not already in my cupboard.  

To make the pickles, I first washed and quartered one pound of kirby cucumbers.  I removed some of their excess moisture content by "sweating" them for about an hour.  I then boiled 1.5 cups white vinegar with 1T dill weed, 1T kosher salt, 1T black peppercorns, .5T mustard seed, and 4 cloves of garlic.  After about three minutes of simmering, I poured the mixture over the cucumbers and added half a cup of ice to help cool it down.

I'll let you know how they taste after a few days in the fridge.  

Loves!

Megs

Orange Mocha 2

Dear Megs,

I tried again. This time, instead of powdered cocoa, I used unsweetened baking chocolate. I also added oil, and another egg. The result was a sublime, but dense, boucher sort of dessert. Way richer than a cupcake should be, and denser. But still delicious and worth making. More chocolaty, and less espresso flavor; the flavor of the first try was nicer, actually, unless you want a real chocolate punch and aren't going for the true mocha flavor.


Moist and rich, but crumbly and not cakelike as a cupcake should be. Still really worth eating. Very chocolaty. The espresso flavor will probably make its comeback in this dessert tomorrow or the next day, but by then the density will have consolidated. The orange flavor remained gentle, but noticeable, and lovely. Next try I think I'll go back to cocoa, and just add oil. I'll update. Oh, and also, I may try leaving out the baking soda. Here's the new recipe for these (and by the way, I made a dark chocolate buttercream frosting, but if I make these again, I'll probably go for a VERY dark ganache frosting):

Orange Mocha 2

1/2 c butter
1 c sugar
3 eggs
2 t vanilla
1/4 c oj
1/2 c espresso
6 oz unsweetened baking chocolate
1/3 c oil
2 t baking powder
1 t baking soda
2 T vinegar
1/2 t salt
2+ c cake flour
1 T orange zest

Dear Megs,

Is it sad that I'm really excited about the new vacuum cleaner I bought today?

Loves,

L

Dear Megs,

Alex pronounced for the chocolate frosting. He said it had a unifying effect on the other flavors that the vanilla did not have, though I still think the vanilla is prettier.

By the way, I'm going to keep making this recipe until it's perfect. Next time I'll try chocolate squares instead of cocoa, and milk and oil. I don't think it needs a whole nother stick of butter. But I'll find out.

Loves!

L

Orange Mocha Cupcakes

So, after much facebook input on these little guys, i decided to ice half of them with vanilla and half with chocolate. The flavor of the cake is really nice and subtle, but you can see even in the pictures that they are a bit dry. Does that mean an extra stick of butter was required? Or milk? The liquids I did use were thin ones: espresso and orange juice. I must have needed something with a little more staying power.

That said, I congratulate myself on a fine first effort. Plus, I like taking pictures of little armies of cupcakes, marching forth.

Here's the recipe I made up, but if you make this, add lard or butter or something.

Orange Mocha Cupcakes

1/2 c butter
1 c sugar
2 eggs
2 t vanilla
1/4 c oj
1/2 c espresso
1/2 c cocoa
2 t baking powder
1 t baking soda
2 T vinegar
1/2 t salt
2 c cake flour
1 T orange zest

1) There is a cake protocol to follow, but I didn't do it because I'm lazy. Here's my way: Preheat to 350. Mix wet ingredients together while espresso is brewing.
2) Mix dry ingredients with wet ingredients.
3) Add espresso. Mix.
4) Bake.
5) I used regular old buttercream frosting, and the recipe is on the side of every box of confectioner's sugar, so I needn't repeat it here.

Dear Linds,

I think Bubby was on to something ~ real womanhood requires roasting. It's not difficult, but we rarely do it. Why do you think that is? Is it fear of ruining a $10 ingredient? The time involved? Lack of a family to consume it? At least Jim Purdue is doing something to help the roasterphobic.

Now. The shoes. I think we should make a matching superhero themed apron, take some photos, and declare you the blog mascot. What do you think?

Loves!
Meg