Friday, October 29, 2010
Tuesday, October 26, 2010
1. "Do you contribute anything to your marriage, or is it all just your wife?"
2. "See, this is a good reason to go to law school. If you hadn't gone to law school, you never would have met your wife, and I wouldn't be eating this delicious cupcake right now."
3. "Tell your wife she is awesome."
Pumpkin Cupcakes with Cream Cheese Icing
Adapted from Smitten Kitchen
Makes 18 cupcakes
1 stick unsalted butter, softened
1 cup firmly packed dark brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla
1 1/4 cups canned pumpkin
Preheat the oven to 350 degrees and line muffin tins with muffin cups. Using a stand mixer, beat softened butter with the brown and granulated sugars until fluffy (about 5 minutes). Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Add the eggs one at a time to the butter mixture, scraping down the sides in between eggs. Mix 1/2 cup buttermilk with 1 teaspoon vanilla. Alternate adding the flour and milk mixtures to the butter and egg mixture. Make sure to start and end with the flour mixture. Beat in 1 1/4 cups pumpkin until smooth. Scoop the batter into the muffin liners until each is three-quarters full. Rap the pans on the counter to pop any air bubbles. Bake until a toothpick can be inserted and come out clean, 20-25 minutes. Cool cupcakes completely on a wire rack.
Cream Cheese Icing:
1 8oz. package of cream cheese, softened
1 stick unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
Beat softened cream cheese, softened butter, and confectioners' sugar together until fluffy. This will take several minutes. Taste to see if more sugar is needed . Ice cupcakes only when they are complete cool.
Monday, October 25, 2010
What a great night!
Friday, October 22, 2010
Apparently I had a thing for metallic lip gloss and smiling with my mouth closed in high school. Let's all be glad I've moved past that.
at 6:45 AM
Thursday, October 21, 2010
(Note the San Fran skyline waaaaay off in the background of the picture above.)
Tuesday, October 19, 2010
My living abroad dreams usually come to a crashing halt when I remember, "Wait, don't they not really have peanut butter in other countries?" And even worse, "In other countries I hear they've never tried peanut butter and chocolate together." Travesty, people!
I'm always up for trying new chocolate-peanut butter recipes, and how can you not be tempted by a peanut butter blondie with chocolate chips...
These blondies taste exactly like they look in this picture. Rich, delectable, and full of peanut buttery-chocolate goodness. God bless America.
Peanut Butter Blondies with Chocolate Ganache
From Smitten Kitchen
2 sticks unsalted butter, softened
1 3/4 cup sugar
1 cup creamy peanut butter
2 large eggs and one egg yolk
2 teaspoons vanilla extract
2 cups flour
9 oz. (1 1/2 cups) semisweet of bittersweet chocolate chips
9 oz. (1 1/2 cups) semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter, softened
Preheat oven to 350 degrees. Butter a 13 x 9 inch pan, line with parchment, and then butter the parchment.
Beat butter and sugar together in a stand mixer at medium-high speed until fluffy. Add peanut butter and beat until incorporated. Add two eggs, one egg yolk, and vanilla and mix thoroughly. Reduce mixer speed to low and slowly add in flour until just combined.
Mix in 9 oz. (1 1/2 cups) semisweet or bittersweet chocolate chips with a spatula and then spread in buttered baking pan. Smooth out the thick cookie-like batter with a knife. Bake until brownies are golden brown, 40-45 minutes. A toothpick inserted will come out with just a few crumbs.
Cool blondies completely, at least 1 1/2 hours.
To make ganache, place 9 oz. (1 1/2 cups) semisweet chips in a heatproof bowl. Bring cream to a boil in small saucepan and pour over chocolate chips. Let it sit for 1 minute and then whisk in 1 tablespoon of softened butter. Keep whisking until smooth.
Spread ganache over cooled blondies and let sit for 15 minutes before slicing into tiny squares. Store for a few days in an air tight container or put the extras in the freezer.