Let's talk.....cupcakes.

So.... I made this little recipe I found on Not Just Another Jennifer's blog for a charity bake sale this week. This, my friends, is heaven in your mouth...as I like to say, it tasted like rainbows and unicorns. But also heard in the hallways of my office...

"Holy Sh!t - what is this wonderfulness?"
"I like you so much better now."
"Thank you, thank you so much, this changed my life."

Needless to say, they sold out. Also sold a red velvet cake for $50! One of our work family members recently lost his 41-year sold unexpectedly. He had six children. In a week, we were able to raise 9K for their education fund. I'm so proud to be a part of the office i work at!

Here's all i did: Made yellow cake batter from a box. Filled cupcake pans about 2/3 full. Dropped in a ball of cookie dough (pre-made roll of dough). Cooked and frosted (with a tub of whipped frosting) and sprinkled on some chocolate chunks. A true working girl's recipe.

(I forgot to take a picture, so this actually comes from here, love the cookie dough frosting idea...mmm).

Recipe Monday

I don't have enough recipes in my repertoire to make a feature of it...but it's Monday and I made one of my favorite recipes this weeekend - Black Eyed Pea dip. I don't really do main dishes but I'm great at desserts and appetizers! This recipe comes from friend Kristin. So easy and ALWAYS a hit!



3 cans black-eyed peas
2 serrano peppers (more if you want spicier)
Handful of cilantro chopped
1/2 red onion, chopped
A few squirts of Robusto Italian dressing

Tastes great with Frito's scoops and blue corn chips too. Tastes best with a scoop frito, i scoop of dip and a drizzle of queso (discovered after a few drinks at a bbq one night).

Everytime I make it, it tastes different because i play around with the proportions, but it's always good!

Julia Child is my hero...

I had a mad weekend of baking! I had a lot of thank yous to give/write and what better way than through baked goods! Tim did a great job as the official taster.

Emeril's key lime pie


A delicious double-chocolate bundt cake with chocolate glaze.



Chocolate bundt cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over top of cake, letting it drizzle down the sides.

Mocha Toffee Bars
This recipe is the favorite cookie recipe from Gourmet in 1987 and it didn't disappoint.



And finally, chocolate and almond covered pretzels.


Phew!

Jealous?

Thank you Austin for bringing me back for Home Slice (mmmmmm...). Not only is the pizza delish but the clientle is chock full of great people-watching hipsters. Unfortunately, my friend CL had a shocking confession over dinner. After all this ruse meeting us for dinner there over the past year, it turns out that she actually....wait for it... doesn't like their pizza?! Excuse me? That's like renouncing God IN church. An appalling revelation and cause for me to question our friendship. I'm still reeling. She claims her "turkey sub" was great but it's just wrong. Wrong I say (fist shake)!

Anyway, for my fellow believers...