Finally, I think we’ve found somewhere to call home…at least for longer than a 12-month lease. Our new apartment is in a converted old textile factory in northern Massachusetts. When it was originally built back in the early 1900s, it was called the “Eighth Wonder of the World” because it was just so enormous. In today’s world, the building is still a monster. Only about a third of it has been rebuilt into modern, eco-friendly housing, with the remaining two-thirds still being gutted for future residential and commercial use.
Everyone loves pizza. And, everyone loves cookies. Why not combine the two?
This is my recipe for a popular potluck dessert or a special treat for the office. You can use any type of cookie recipe and toppings that you like – just like you make your favorite Italian pizzas with sausage, pepperoni or just cheese. To make it even easier (if you really aren’t that adept at baking), just buy the tubes of cookie dough and flatten into a pizza shape.
As you know, Brett and I joined a CSA (community-supported agriculture) for 30 weeks. A few weeks ago, we received tons of beets in our weekly crops. Both of us had never had a beet before (besides the occasional one that was slipped into a salad) so we didn’t even know where to begin when cooking these devilishly red veggies at home.
I was chatting with a co-worker one day when she mentioned her mom made a cocoa beet cake that was amazing. I typed away at Google and found this “Chocolate Beet Cupcakes with Orange Cream Cheese Frosting” recipe on Food.com, that was adapted from a recipe in “Cooking Light” magazine.
While I initially liked the recipe because it said “chocolate” in the title, the end result tasted more like gingerbread to me and all of my test guinea pigs (Note: No real guinea pigs were harmed in the making of these cuppies.) I suppose you could just add more cocoa powder in to get more of a rich taste, but I actually really liked how they turned out. I think the best part is the cream cheese frosting. There’s nothing like homemade cream cheese frosting but poke-me-with-a-fork-I’m-done when you add in orange rind to anything. It just gives it that added oomph of flavor! Mmm!
I attended Cupcake Camp Boston 2011 last night at the Armory in Somerville with my friend Stacey (of the new blog Boston Sweetie). It was a meeting of the cupcake extraordinaires from all around Boston. Amateur and professional bakers came together for this fabulous event. Here are some of the highlights:
Stacey has been wanting to get into the blogging world so when she told me she would be baking these Irish Carbomb Cupcakes for her company’s St. Paddy’s Day potluck, I knew this would be the perfect debut for her. I hope you enjoy this excellent and tasty-looking post (and I also hope it isn’t the last time we hear from Stacey’s kitchen adventures)!
Take it away, Stacey!
To the faithful All’s Fare finest, thank you for welcoming me to your foodie world for the day! I was honored when Christina asked me to guest blog here and couldn’t wait to find the perfect topic to share with you all. I knew it had to be something a) delicious b) fun and c) visually appealing. As St. Patrick’s Day approached I knew I had the perfect idea – Irish Carbomb Cupcakes! Yummmm….
Last year, I thought these little beauties were my own unique brain-child. I thought I was the one who came up with the idea to model a cupcake after one of the holiday’s punchiest cocktails. For those of you who haven’t experienced this beverage-based treat (if you’re not one for chugging, the beverage may not be a treat to you ), an Irish Carbomb shot is a nice, frosty glass of Guinness, with a shot glass filled with Bailey’s Irish Cream and Jameson Whiskey dropped in. You have to gulp it all down as fast as you can, otherwise the mixture curdles and is no longer anything CLOSE to a treat. To me, it tastes like a coffee frappe. DELISH!
So, in 2010 I went ahead and put together a nice Guinness Spice Cake, made vanilla buttercream and stirred in some Bailey’s and Jameson for good measure. The end result was good, but not GREAT so I Googled “my” idea and found that a lot of bakers out there had the same thought, but on a much better, tastier level than my own.
Enter one of my favorites, the one and only Smitten Kitchen. That smartie pants made a CHOCOLATE Guinness Cake, ANNNND filled them with Jameson-infused chocolate ganache before topping with a light and sweet Bailey’s buttercream. A severe chocoholic at heart, I knew this was the recipe I had to follow for 2011.
Wishing you and your family a safe holiday!
A turkey cupcake from Milwaukee Cupcake Company. A yellow cake bottom with colored frosting makes the holiday fun. They also have “The Thanksgiving,” a sweet potato cake with maple syrup buttercream frosting and topped with a toasted marshmallow. Or, the “Pumpkin Spice Latte,” a pumpkin cupcake with pumpkin spiced buttercream frosting and topped with a piece of pie crust and a hint of nutmeg.
P.S. Sorry the photo’s a bit blurry. In a bit of a hurry to eat this little guy!