Frugal Floozie Friday - Jefferson Market and Cakery

Craig has a sweet tooth. His makes my own infamous one hang its head in shame.

So it didn't take a lot of work to persuade Craig to join me at Jefferson Market and Cakery one afternoon for coffee and treats. Not a full meal, admittedly; but then, one doesn't always require a full meal. Sometimes one just requires a bit of comfort and a little something delicious. These desserts were perfect.

For less than $5 per person - our mandatory Frugal Floozie Friday budget - I was able to enjoy the gorgeous Red Velvet cupcake pictured above plus a cup of coffee: $1.75 for the former, $2 for the latter (a small one). Rich frosting, tender cake ... a lovely snack.

Craig chose the beautiful Berry Bar for $3.50 - a crisp crust, a thin layer of custard, ripe fruits, and a crumbly topping.  A bit sweet, a bit tart, and entirely wonderful!

Coffees and chai range in price from $2-2.75. Now that Spring is here and cool drinks are desired, both lemonade and iced tea cost only $2.

You can also buy sandwiches, ranging in price from $6.99-7.99; they're served with house-made chips. One of these could be split, making sure to save room for one of the amazing pastries, and you could still come in under our mandatory budget.

Jefferson Market is a bright, friendly place that offers free wi-fi and a warm welcome to loiter while talking or working. And it's such fun to peer behind the back counter to watch the artists at the Cakery creating unique masterpieces for special events; they make such gorgeous celebration cakes!

Jefferson Market. As its own website says, "Cafe, Cakes ... Bliss!"

Jefferson Market and Cakery
609 West Jefferson
Ann Arbor, MI 48103
734-665-6666
Monday: Closed
Tuesday - Friday: 8 a.m. - 5 p.m.
Saturday and Sunday Brunch: 10 a.m. - 1 p.m.



View Larger Map

Let Them Eat Cake at Sweet Beginnings!

My judging clipboard; Best Decorated Cupcakes - adorable little shoes! Best Decorated Cake, and the row of cakes I was assigned to judge ... :)

I was thrilled to be one of the judges for the Perry Nursery School's annual fundraiser, Sweet Beginnings, last week. My category was "Best Tasting Cake" - gee, what a rough job, huh??? Taste three carrot cakes, a banana cake, two chocolate cakes, a pineapple cake, and an angel food cake ... whee!

So after assessing appearance, moistness, texture, uniqueness, and flavor, the "Best Tasting Cake" category was won by Perry's staff social worker Kathy Manta, for her carrot cake ... sigh ... :)

Winners in the other categories were:

Best Decorated Cupcakes: Rachel Stewart
Best Decorated Cake: Cheryl Baryo
Best Tasting Cupcakes: Pat Hutchins

There was also an amazing buffet, served by Fabulous Food, Inc.:

The Perry Nursery School is such a tremendously good cause, and I'm proud to do whatever I can to support them (primarily through publicizing this grand party; I wish I had more time, so I could actually volunteer there, too). Adorable at-risk preschoolers from low-income families - "the working poor," as Executive Director Sandy Hilton phrased it while speaking at the event - often with single parents or being raised by grandparents, come to Perry and are given pre-/post-school care, a good lunch, an education, counseling and, most importantly, love. They and their families are supported in many ways, far beyond just the three proverbial "R"s and learning to play well with others. Perry accomplishes a tremendous amount with limited resources, and so it's wonderful to attend Sweet Beginnings and find so many dedicated supporters, staff, volunteers, and others who work so hard to raise money to meet the students' and schools' needs.

Sweet Beginnings also offered a cooking demonstration by French chef Brigitte Romero, a cake walk (with the assortment of beautifully decorated cakes offered as prizes), a raffle, a cupcake tower-building competition, and a silent auction with prizes ranging from a handmade stained glass decoration to a Japanese tea set and from a golf outing to a culinary trip to Paris. I was thrilled to have the "buy it now" option, rather than agonizing over whether I'd win my chosen item and having to babysit it all night, and happily went home with a brand new cupcake carrier (something I didn't have and needed desperately!) and adorable little cupcake plates - perfect for serving, for using as a butter dish, and for taking pictures for ye olde blog!

Lucy Ann Lance, local DJ and community supporter extraordinaire, was the evening's emcee and did an amazing job keeping things lively. She gave some of the older children who attended the event an opportunity to shine by giving them chances to describe raffle items or choose winning tickets, which made things so much fun for everyone. MUCH credit goes to Perry's Development Director, Sandy Williams, for organizing this exceptional event - it was fabulous! I'm honored to have been invited to judge two years in a row, and am looking so forward to continuing to support Perry Nursery School!

 

Faygo Cupcakes for Opening Day!

I love baseball!

I whine every single year that Opening Day should be a national holiday. I inevitably rush home after work and manage to catch the bottom of the 9th, rather than getting to enjoy the entire game. Sure, I could take the day off - but really, there's stuff to do at work and that just seems a bit frivolous. I know others do it, or they call in sick, or they just sit at their desks watching games on MLB.com rather than paying attention to what they should be. Thus, my annual proclamation that Opening Day should be a holiday!

But this year, I have the day off. One isn't permitted to work during the first two or the last two days of Passover; today is the 7th of Passover's 8 days, and thus a paid holiday for me since I work in the Jewish community ... yay!!! The Tigers take on the Twins in Minnesota this afternoon, and I get to watch the whole game ... whee!

So, in honor of this occasion, what festive food are we making? Baseball, hot dogs, peanuts, and Cracker Jacks all go together. I'm certainly not going to make my own hot dogs - that's a chore even I'm not fool enough to bother with! I can't grow my own peanuts up in the cold of Michigan. I could make my own Cracker Jacks, but I'm not a huge fan of popcorn so I'm disinclined to bother; it's so much easier to buy a small box and have the actual product on hand to bestow good luck upon the season.

Then I thought about cupcakes because ... well ... cupcakes are a good thing to think about! They make everyone happy. And since I had made ginger ale-infused Vernors Cupcakes last fall in honor of the Tigers representing the American League in the World Series, I thought I'd riff on that a bit and use another Detroit soda for today's recipe: Faygo, which comes in many flavors and colors, and can thus be coordinated with any team. (Admittedly, my cupcakes came out to be more Mets-colored than Tigers! But it's the thought that counts. Jeremy said they're "(Friggin') fantastic" and that they taste like Creamsicles; that's really all that matters.)

These festive cupcakes would also be perfect to serve on Friday, for the Tigers' home opener against the Yankees - my two favorite teams, having grown up in New York but having lived in Michigan since I was 16.

Baseball's back! I'm a happy, happy girl ... :)

Opening Day 2011

Opening Day 2012

Faygo Cupcakes

Cupcakes:
1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 cup orange Faygo soda
4 tablespoons oil
1/4 teaspoon vanilla extract
2 eggs

Preheat oven to 350F. Line 12 muffin cups with paper liners.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a measuring cup, combine the soda, oil, vanilla, and eggs; whisk together.

Pour liquid ingredients into the bowl with the dry ingredients, and stir to combine. Divide the batter among the lined cups, and bake for 18-20 minutes until a tester comes out clean. Let cool completely.

Frosting:
1 cup butter, softened
1 teaspoon blue food coloring
2 cups confectioners' sugar
3 tablespoons milk

In a large bowl, using an electric mixer, combine the butter and food coloring. Slowly beat in 1 cup of the confectioners' sugar, then add milk; beat in remaining confectioners' sugar. Continue beating 'til frosting is the desired consistency.

Spread frosting onto cupcakes, then serve.

Makes 12 cupcakes.

Old-Fashioned Chocolate Cake

I baked a chocolate cake the other night. Does anyone really need a reason to do this??? I think not!

It's very easy to make a one-layer cake - bake it before dinner, let it cool, frost it after dinner, enjoy it for dessert. Really!

I took my basic chocolate cake recipe, which I'm proud to say won a Grand Prize in Taste of Home's cupcake contest in 2007. The magazine called them "Special Mocha Cupcakes," and they're great whether baked into individual servings or into one larger cake.

So whether you're looking for a contribution for a bake sale, a birthday cake, or just a treat 'cause it's winter and it's cold and it's dreary ... well, here's just what you need!

Old-Fashioned Chocolate Cake

Cake:

• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 1/2 cup cold brewed coffee
• 1/2 cup oil
• 2 eggs
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract

Frosting:

• 6 tablespoons milk chocolate chips
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon brewed coffee
• 1-2 tablespoons half-and-half

Preheat oven to 350F. Grease an 8" cake pan, line the bottom with foil, then grease the foil.

Make the cake: In a large mixing bowl, whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup, whisk together the coffee, oil, eggs, vinegar, and vanilla. Pour the wet ingredients into the dry ones, whisk just to combine.

Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake rest for 15 minutes, run a knife around the edge to loosen it, then turn it out of the baking pan. Remove the foil, turn the cake right-side up, and let cool completely.

Make the frosting: Melt the chocolate chips, then place into a large mixing bowl with the butter. Using an electric mixer, beat the chocolate and butter together. Add 1 cup of confectioners' sugar, and beat on "low" just to combine. Add the coffee and beat to combine. Add the rest of the confectioners' sugar plus 1 tablespoon of the half-and-half; beat on "low" to combine, then beat on "high" to whip the frosting. If it's still a bit thick or dry, add the remaining tablespoon of half-and-half.

Place the cooled cake onto a serving platter. Tuck small pieces of foil under the cake and over the edges of the platter, to catch dripping frosting. Spread some of the frosting along the sides of the cake, then spread the remaining frosting over the top. Carefully remove the foil strips, and serve.

Makes 8-12 servings.

Frugal Floozie Friday - Glee Cake & Pastry

First of all, let me congratulate Dawn - of mummytotwoboys - who won the $25 Whole Foods Market gift card in my recent giveaway! Mazal tov!!!

True Random Number Generator
Min:
Max:
Result: 65
Powered by RANDOM.ORG

Now, on to today's post ... :)

Craig and I took a trip out to Chelsea last Saturday to putter around, to see the Christmas-y sites, and to revel in small-town friendliness, quaintness and charm. And a highlight of our afternoon, of course, was cupcakes. But not just any cupcakes - these were baked by Glee Havens, who won the 2012 Girl Scout Cookie Bake-Off Benefit that I was thrilled to help judge this past September.

And so, when you can relish decadent treats like these for less than $5 per person,
Glee Cake & Pastry is a natural fit for Frugal Floozie Friday!

There are so many treats to choose from: cupcakes, dessert bars, slices of tortes or cakes ... sigh. I wandered back and forth from one display case to another (there are three); and instead of narrowing down my list of options, each time I considered my choices my list grew longer.

Craig knew readily what he wanted: the Boston Cream cupcake pictured at right - "A light moist vanilla cake topped with a rich vanilla custard and dipped in chocolate ganache." Having gone to graduate school in Boston, it was a taste of his former home. And who doesn't love this lovely, decadent treat?

I debated among the Peanut Butter and Ganache cupcake, the coconut-topped Toasted Mounds variety, and the Death by Chocolate (no surprise to learn this is the shop's best seller). But I succumbed ultimately to the Salted Butterscotch cupcake pictured at the top of the post - salty, sweet, and sublime.

Cupcakes cost $3 each - well within our mandatory Frugal Floozie Friday budget of $5 or less per person; but if you buy two or more, they are only $2.75. Slices of elegant, sophisticated, luscious cakes and tortes cost $4.25; and cookies, brownies, or bars range from 75 cents to $3 each.

Even better, if you visit Glee on a Sunday you can enjoy Happy Hour prices: from 12-5 p.m., "all items in the case are 1/2 off!"

Whether you're looking to enjoy treats for a special occasion, or just want a little something sweet "just because," be sure to stop by Glee's shop for wonderful items.

Glee Cake & Pastry
117 S. Main Street
Chelsea, MI 48118
734-475-3000
Tuesday - Thursday: 10 a.m. - 6 p.m.
Friday - Saturday: 10 a.m. - 9 p.m.
Sunday: 12 - 5 p.m.



View Larger Map

Shake 'n' Bake Cupcakes?!?!?

What is this nonsense??? (I'd be a bit more crass and use a different phrase, but I try to be ladylike. This image really warrants a more vehement expression of horror, though!)

Jeremy and I saw this container at the grocery store last week, as we meandered up and down the baking aisle looking for real ingredients like flour and sugar and such. "Just add water" - does anyone really want to eat dehydrated/rehydrated cupcakes?!?!?

Frankly, this is making boxed mixes look good; at least you have to add an egg and some oil to that concoction. Who'da thunk there'd be a product that makes a pre-measured mix look like it's either labor intensive or more enticing???

It's not particularly hard to make your own cupcakes. My Special Mocha Cupcakes (renamed by Taste of Home magazine, they were originally Quadruple Chocolate Cupcakes) list a prep time of 25 minutes which is, frankly, excessive; the baking time is 20 minutes. Add a bit of cooling time, and you can likely have fresh, fragrant cupcakes within an hour. And you get to lick the bowl and the spoon after you make the frosting.

Or, hey! If you don't want to bake from scratch you could buy some cupcakes at a bakery or, even, at the grocery store. Some of these are chemical-laden, some of them are fabulous ... go for quality.

But who on Earth would want to add water to a bottle that looks as though it should be holding laundry detergent, shake it up a bit to jostle all the dry crumbs loose and try to emulsify them with the liquid, and then pour this goop into cupcake tins? If you're that pressed for time, that bad a cook, or - let's call it as I see it - that lazy, then why bother??? So you can claim that they're "homemade" because technically they were made in your home, even if you didn't mix any of the ingredients and didn't have to exhaust yourself by holding a spoon and stirring?

'Cause even if I'm feeling generous enough to consider that you might want to make cupcakes this way with your kids, because it would be quick and easy, let me assure you that they'll be less than impressed by just pouring water. They actually like measuring, spilling sugar, stirring, slopping batter everywhere except into the baking tin ... and this is what memories are made of. Which would you rather have: a picture of your child turning on the faucet or a photo of your child's beaming, chocolate-schmeared, flour-dusted smile of satisfaction from having actually baked cupcakes him- or herself?

My loved ones understand my rant, and would wonder what sort of replicant had taken my place if I didn't obsess about this. But they also try to play Devil's Advocate by telling me that I'm unusual in my affection for baking, that I will make time for such an endeavor whereas others feel that it's a burden in their busy schedules. I offer the rebuttal that bakeries would be happy to sell their wares to these kinds of folks. And that's pretty much the sum of my argument - make the cupcakes properly or pay someone else to do so - because the rest of it is just my incensed, raving monologue about sacrilege.

So, if you can explain to me why this product exists and who would use it, I would be most grateful. I won't be happy, but at least there might be some comfort from comprehension. But right now, I consider this shake 'n' bake crap to be a desecration of the beautiful entity that is a cupcake. And I will defend my beloveds with all of my passion!

Vernors Cupcakes for the Detroit Tigers

The Detroit Tigers are playing in the World Series tonight. They beat my Yankees in a 4-game sweep in the American League Championship Series last week.

Of course, having grown up in New York City, but having spent the past 34 years in Michigan, my interest was piqued in the ALCS: this wasn't just my favorite game, but a match-up of my two favorite teams. I'd be happy no matter which one moved on to the big show!

But I have to admit, I was really rooting for the Tigers ... :)

Because even someone as verbose and effusive as I am can't adequately describe what this means to Detroit.

In New York, it's expected that an enormously talented and exorbitantly costly team will take its division, earn a pennant, and not just get to - but win - the World Series. When this doesn't happen, there is no worse city in which to endure the fans' wrath.

In Detroit, however, there is great happiness when a trip to the postseason comes, rather than a sense of entitlement. There is enormous pride, and nothing is taken for granted. That the Tigers took down, and shut down, the force that is the Yankees was something everyone hoped for and talked about and celebrated. People who aren't particularly interested in baseball even found themselves watching the games and cheering. The enthusiasm was contagious.

New York has split loyalties: Yankees fans, Mets fans, and those who still haven't forgiven the Dodgers for leaving Brooklyn. But in Detroit, there's one team. And the entire city - the entire state - is so thrilled for them!

Often, there's not good news coming from Detroit. But throughout the postseason, visitors and viewers have also seen a new city - one with a vibrant arts scene, a thriving farmers' market, fabulous restaurants, urban gardens, and renovated neighborhoods that hip kids in their 20s and 30s are moving into and revitalizing. All of this will be on display as Detroit welcomes the World Series, and the world.

This trip to the final round of the postseason wasn't a fluke - the spot was earned. This was a matter of hard work, not mere luck. The Tigers have come back from some dismal days, just as their city itself is doing.

Remember, as the famous Chrysler ad, "Imported From Detroit," states:

This isn't New York City or the Windy City or Sin City,
and we're certainly no one's Emerald City.
This is the Motor City. And this is what we do.

We play baseball. We sweep a team whose payroll tops $200 million and which features many future Hall of Fame members. We bring hope and joy to a city that deserves - and needs - it.

And we represent the American League in the World Series tonight ... :)





Vernors Cupcakes

Vernors is a sweet, spicy ginger ale made in Detroit.  It's only fitting to make a treat for tonight's game using this iconic product that represents the vitality of the city!

Cupcakes:

• 1-1/2 cups flour
• 1-1/2 teaspoons baking powder
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ginger
• 3/4 cup Vernors
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3 eggs

Preheat oven to 350F. Line 15 muffin cups with paper liners.

In a large bowl, whisk together the flour, baking powder, sugar, brown sugar, salt, and ginger. In a measuring cup, combine the Vernors, butter, vanilla, and eggs; whisk together.

Pour liquid ingredients into the bowl with the dry ingredients, and stir to combine. Divide the batter among the lined cups, and bake for 20 minutes until a tester comes out clean. Let cool completely.

Frosting:

• 2 tablespoons butter, softened
• 1/4 cup Trader Joe's cookie butter
• 3-1/2 cups confectioners' sugar
• 7 tablespoons Vernors

In a large bowl, using an electric mixer, beat together the butter and cookie butter. On low speed, beat in the confectioners' sugar; then beat in the Vernors.

Spread frosting over cupcakes.

Makes 15 cupcakes.

"Tribute to Michigan" Cherry Blueberry Pie

Pie is one of the great foods in the universe, and it's overtaking cupcakes and macarons as the sweet food of the moment. (Sliders of all varieties and banh mi seem to have jointly claimed the savory category.)

Whereas culinary trends usually start at the east and west coasts and then find their way to the center, in this instance it's going in reverse. Pie - comfort food classic that it is - is working its magic upon those who disparage the middle of the country as a hotbed of hotdishes. The cool kids are all jumping on the bandwagon, but they're actually behind the times. Pie has never lost its popularity here in the Midwest, but those on the farthest edges now seem to have been won over by its charm.  That's okay - the pie clique welcomes everyone.

This pie is a tribute to Michigan, featuring two of my state's finest fruits. It's sweet, it's tart, it's bright, it's intense, it's fabulous. Pie can't solve all of life's problems, but it can certainly provide a great deal of joy!

Cherry Blueberry Pie

Crust (slightly adapted from a recipe on Epicurious.com):
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup butter, softened, cut into 1/2" pieces
1/2 cup shortening, softened, cut into 1/2" pieces
5 tablespoons (or more) ice water

In a large bowl, combine flour, sugar, and salt. Add butter and shortening, mixing with a fork until the mixture resembles meal. Add 5 tablespoons ice water, mixing until the dough starts to adhere and form a ball, adding more ice water by teaspoonfuls if dry. Gather dough together; divide into 2 pieces, one a bit larger than the other. Form each piece into ball; flatten into disks and wrap in plastic. Chill for 30 minutes.

Filling:
3 cups pitted tart cherries
2 cups blueberries
3/4 cup sugar
4 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons butter, melted

In a large bowl, combine all filling ingredients; mix well.

Preheat oven to 400F.

Roll out the larger piece of dough on a floured countertop to about 14" in diameter; gently fold in half and then in half again to help in transporting the crust, place it into a 9" glass pie pan, then unfold. Pour the filling into the crust.

Roll out the remaining piece of dough to about a 12" diameter. Cut into 3/4" strips, and weave into a lattice top over the filling.

(Lay down 5 strips, then fold back two; lay a perpendicular strip, then fold all of the vertical strips back down. Fold back the alternate three strips; lay down a perpendicular strip, then fold all of the vertical strips back down again. Repeat until you have 4 perpendicular strips lying across the original five, all woven together.)

Trim excess dough, then use a fork to press crusts together around the edge of the pie.

Pie:
2 tablespoons half-and-half
1 tablespoon caster sugar

Brush half-and-half over the top of the pie, then sprinkle with sugar.

Place pie onto a larger baking sheet to catch drips, then bake for 55-60 minutes until top is golden and filling is bubbly.

Remove to a rack and let cool. Serves 8-12, depending upon generosity of slices.

Fabulous Blog Ribbon

I was most surprised recently when my very dear friend Robin, of Your Daily Dose, shared an award with me.  Robin doesn't post as often as her faithful followers would like her to; but when she pops up to offer her thoughts, they are inevitably wise, witty, and wonderful.  If you haven't met her yet, you need to go visit.

Of course, being given this award then gives me actual work to do, rather than merely blathering about a batch of cookies or some pizza!  But it's also fun, because I get to divert onto different tangents, sorta - you'll see that I'm still a food obsessive, with the subject creeping in no matter what - and talk about topics beyond my cooking and eating passions.

So, here's the scoop:

1. Post the rules on your blog.
2. Name 5 of your most fabulous moments, either in real life or in the blogosphere.
3. Name 5 things you love.
4. Name 5 things you hate.
5. Pass the ribbon on to 5 other bloggers.

Alrighty, here goes:

Rules:

Done (see above).

Fabulous Moments:

1. I was petrified, terrified, horrified, and every other kind of -fied before speaking at the Sisterhood's DAMES Dinner at Temple Beth Emeth this past December, as I love to write but I'm not a natural public speaker; this was my very first and, so far, only such gig.  But everyone was so wonderful and welcoming that I felt very comfortable giving my shpiel - I was clearly among friends.  (I joined the Sisterhood that night, becoming a member, because I had such a grand time with these amazing women!)  There was a fabulous meal, and they presented me with some lovely gifts - all in pink, no less.  And I was thrilled beyond my usually verbose abilities to express myself when I received a note card afterwards, saying "Thanks again for your wonderful program - people said it was the best DAMES we've had!"

2. When I went back to visit Jeremy after he'd had a medical procedure recently, the nurse offered me a seat and then asked with complete sincerity, "Are you the wife?"  Jeremy giggled, despite being groggy, so it was a good moment for both of us.  I told him "I hope you're conscious enough to remember this later on!"  Jeremy is 21; I'm pushin' 50, with dread of my birthday already looming although it's not 'til December.  Oh, yes, this was a fabulous moment!  (Jeremy was fine, by the way, and thankfully passed inspection.)

3. My less-than-15 minutes of fame presenting Special Mocha Cupcakes on The CBS Early Show after they won the grand prize in Taste of Home magazine's Cupcake Challenge. (You can watch the video here.)  Jeremy and I were dined - but not wined - in New York City, chauffeured around town, and treated like Cinderella at the ball with the Prince Consort.  (FYI: Taste of Home changed the name from Quadruple Chocolate Cupcakes ... kinda says it all, doesn't it???)

4. One of my "bubbes" ([BUH-beez] = Yiddish for "grandmother") - the older women at the synagogue who've adopted me, whom I adore - asked me a few years ago, "So, Mary, have you converted yet?"  "No, Sarah, I haven't.  I'm still thinking about it, though."  "That's okay," she responded with the sweetest, brightest smile.  "We love you anyway."

5. I received the most poignant email after my Valentine's Day post giving a recipe for "Brownie in a Mug," a one-person treat for those spending the day alone and - more importantly - for those who had suffered the loss of the one they'd have ordinarily celebrated that day with:  "Dear Mary, It's been a really hard week.  My boyfriend's mother died suddenly on Monday and the idea of Valentine's Day was repulsive.  She was her husband's whole world; they were sweethearts forever.  I started reading your article 'Brownie in a Mug' about flowers and candy ... I was really ticked off.  I hit the end of the second paragraph and took a sigh of relief.  No one ever thinks of the people that have lost the love of their life.  No one thinks about all those people that will be alone on Valentine's Day.  You thought of them!!!  Thank you so very much!"

Things I Love:

1. Jeremy (not a thing, obviously, but ...!)

2. Chocolate cake.  Carrot cake.  Oh, let's just say it - CAKE!  And cookies.  And brownies.  And pie.  And frosting.  And ice cream.  Sweets.  Let's just cut to the chase and say "sweets."

3. Learning languages.  I was once fluent in French - to the point of even thinking en français - though I'm now living proof of the adage "Use it or lose it."  I've studied Latin, Russian, and Italian.  I can also read Hebrew letters (with the vowels, anyway, which - like batteries - aren't always included), and I can sound out words even if I don't know what they mean.  I would like to learn Yiddish, which is such a colorful and expressive language!  But I really wish I could actually speak Italian rather than just pronouncing it fairly well and being an excellent menu translator.

4. Having a free Sunday to putter around, linger over my coffee, read The New York Times and do the crossword puzzle (though I don't subscribe anymore, since I don't have time to read it), cook, bake, catch up on household stuff, and still be in my jammies in the middle of the afternoon because I've had no obligations requiring more formal wear.

5. Random moments of bliss - sitting in the sunshine when it's not too hot and a slight breeze is blowing, an unexpected compliment, finding a lucky penny, when a favorite song is played (at the Ann Arbor Art Fair one time, local station 107one was broadcasting live and played Roxy Music's "More Than This" even though the band is never in any radio station's regular rotation), when a new recipe idea works out perfectly on the first try, meeting up with friends and losing track of time because you're having so much fun, eating fresh doughnuts at the cider mill, hearing babies laugh, going to a thrift shop and finding a $5 dress that was apparently tailored just for you ....

Things I Hate:

1. People who have no ability or willingness to see beyond their own narcissistic selves and acknowledge that others have needs of their own.

2. Picky eaters - people who can't just eat whatever's put in front of them (with exceptions for health and religion, of course).  I am especially irked by those who expect others to cater to their whims as though it's an entitlement, instead of being gracious and accommodating (see item #1 - people who have no ability or willingness ...).

3. Our entire nauseating political process that is deceitful, corrupt, wasteful, unproductive, spiteful, and generally miserable and intolerable.  (Gee, do I seem a bit wishy-washy about that???)  I wish I could just wait for the election to be over in November; but the very next day, the nonsense begins again for the next primary season two years later.  It is constant and interminable.  And every time I see a postcard tucked into my door, watch an ad on television, or see confetti and balloons dropping, I wonder how many hungry children could have been fed with that money, how many homeless people could have been housed, how many uninsured patients could have received necessary medical care ....

4. Listening to NPR, because I can't endure the droning monotones that seem to be a requirement for employment there, not to mention the morning weather reports that are given seemingly every 13 seconds.  I look up the website and read the stories instead.

5. Sushi and kimchi (the former only looking good if you compare it to the latter, but neither wins a crown at my pageant).  I don't like the taste or the papery texture of nori, I prefer not to eat refined carbs (i.e.: sticky rice) unless they're in the form of dessert, and I want my fish cooked; there is nothing redeeming in sushi, such that I could even pick it apart and nibble at it.  And the stench of kimchi is so horrific that I can't even be near someone who's eating it without wanting to flee; it is truly nauseating.  In college, a fellow dorm resident used to make kimchi in his room; there are no words to adequately describe the revolting fumes produced as the cabbage fermented!  To say that the odor resembled that of sewage would be an insult to rotting garbage.

Five Fabulous Bloggers:

Women whom I'd love to sit and chat with over a cup of coffee, who put up great recipes, who give lots of excellent information and/or instruction, who share their lives and their passions, and who tell great stories:

1. Bibi of Bibi's Culinary Journey

2. Debra of Housewife Eclectic

3. Jenn of Jenn's Food Journey

4. Judee of Gluten Free A-Z Blog

5. Judy of Cranberry Morning

Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Gluten-free products ain't what they used to be!  In the not so olden days, these items were fair-to-poor approximations of foods that those who can't eat gluten would endure simply to have some form of baked good.  But the situation has improved considerably, and there are lots of really great products that let you have your cake and eat it too!

Manischewitz has developed a number of new gluten-free products, including yellow and chocolate cake mixes; both include a foil baking dish and even a frosting packet for the sake of convenience.

I was very happy to receive an incredibly generous box of goodies to play with recently, a lovely marketing gift from the Bender Hammerling Group which handles public relations and marketing for several food producers.  This assortment also included several bags of Hawaiian Kettle Style Potato Chips, in addition to a sample of the above-mentioned chocolate cake mix.

Sweet and salty is a flavor combination which is always popular, so I wanted to somehow combine the cake mix and the potato chips ... not the Luau BBQ flavor, I admit!  But some combination was calling to me.

And so, I made mini chocolate cupcakes - entirely gluten-free - and topped them with a brown sugar and crushed potato chip streusel that offered flavor and texture contrasts.  Then, instead of just letting the frosting packet loiter on my pantry shelf, I thinned it with coffee to make a glaze.

Chocolate cake, but with a bit of flair!


Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Cupcakes:
1 15-ounce package Manischewitz Gluten-Free Chocolate Cake Mix
3 eggs
1/2 cup vegetable oil

Streusel:
1 cup Hawaiian Kettle Style Original Flavor Potato Chips, crushed fine
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter, melted

Topping:
frosting packet included with cake mix
2 tablespoons freshly brewed coffee


Preheat oven to 350F. Line a 12-cup mini cupcake tin with paper liners.

In a large bowl, stir together the cake mix, eggs and oil; beat until thoroughly mixed.  Fill each cupcake liner 2/3 full with the batter.

In a small bowl, combine the streusel ingredients. Place a heaping 1/4 teaspoon-ful into the center of each cupcake.

Bake cupcakes for 12 minutes until a tester inserted into the center comes out clean; let rest for 2 minutes, then remove from muffin tin and place on a rack.  Repeat with remaining batter and streusel.  Let cupcakes cool completely.

Combine frosting packet and coffee; mix thoroughly with a fork until smooth.  Drizzle over the cupcakes and let glaze set.

Makes 30 mini cupcakes.

Earl Grey's Birthday Tea Cakes

Today, we're wishing a "Happy Birthday" to Charles Grey, 2nd Earl of Grey, who was born on March 13, 1764.  He was Prime Minister of Great Britain and Ireland in the early 1830s, but is most noted these days for being the man for whom Earl Grey tea was named.

This heavily scented tea is either adored or scorned - there doesn't seem to be any indifference to it.  Either you love the perfume of the bergamot orange oil that flavors Earl Grey or you loathe it.  Let me state the obvious: it is one of my favorite teas, or else I wouldn't be celebrating today!

And how did the tea earn its association with Earl Grey?

According to Wikipedia: "... the tea was specially blended ... for Lord Grey, to suit the water at Howick Hall, the family seat in Northumberland, using bergamot in particular to offset the preponderance of lime in the local water.  Lady Grey used it to entertain in London as a political hostess," and it was very well-liked.

In honor of today's occasion, it only seemed fitting to bake some small sweets appropriate for an afternoon tea, an indulgence that I love but don't get to enjoy often enough.  Small cakes struck my fancy, and somehow the tea needed to be incorporated.  It only made sense that the flavor would be more noticeable in the glaze rather than baked in.

These are very quick to make - stir together the batter, bake the mini cakes in just a short amount of time, and then whip up a 2-ingredient glaze once the cakes cool.  That's it!

A small treat and a cuppa tea ... what a perfectly charming way to toast the Earl of Grey.

Mini Jam Cakes with Earl Grey Tea Glaze

Cakes:
3/8 cup sugar
1 cup unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup vanilla soy milk
1/4 cup olive oil
1 egg
1 tablespoon cider vinegar
1/8 cup blueberry jelly (or other fruit jelly)

Preheat oven to 350F.  Grease 16 mini muffin cups in a tin.

In a large bowl, combine sugar, flour, baking soda and salt.  Combine soy milk, oil, egg, vinegar and jelly; the mixture won't fully blend, and there will be small dots of jam throughout.  Pour liquid into the dry ingredients and combine well.  Divide batter among the muffin cups.  Bake for 15 minutes until a toothpick inserted into the center of a cake comes out clean and the cakes are golden.  Let cool completely on a rack.

Glaze:
3/4 cup confectioners' sugar
2 tablespoons cold Earl Grey tea

Whisk confectioners' sugar and tea together.  One by one, take the tea cakes and dip the tops into the glaze; turn right-side up and place onto a rack to let glaze set.

Makes 16 tea cakes.

Wordless Wednesday - A Great Bumper Sticker

For today's recipe - Chicken 'n' Cheddar Chowdah for the Super Bowl - go to the Food and Grocery page of AnnArbor.com ....

Muppet Muffins

The Muppets have a new movie coming out today, which I'm hoping to see tonight. Everyone do your best impression of Kermit flailing his arms and shouting, "YAAAAAAAY!"

I used to love movies. I was raised on all the classics, and I'd see virtually anything that came out - a wide variety, from Hollywood blockbusters to obscure foreign films.

But over the years, I've lost patience with just sitting and staring unproductively. It's a rare movie that I care enough about to bother watching. I saw "The King's Speech," which I absolutely adored; and I've also recently seen "Puppet," about a beautifully poignant puppet show telling the story of an eccentric Depression-era photographer.

So it's on my agenda to see "The Muppets" today, which shows how much I cherish them. The characters are distinctive and idiosyncratic and quirky; they are so very real and so very - dare I say it? - human. Who doesn't love them? I can't let this new movie pass me by!

In honor of today's big event I've baked a variation on Gene Shalit's Movie Crumb Cake, slightly modified from a recipe in In the Kitchen with Miss Piggy - a celebrity cookbook published in 1996 to support Citymeals-on-Wheels, which provides "1.8 million meals to over 16,500 elderly New Yorkers each year."

I found this amusing little book at a thrift shop and just knew it had to go home with me. It features recipes from Whoopi Goldberg, Ivana Trump, Samuel L. Jackson, Willard Scott, and many others. And famed chef Pierre Franey even dares to offer a recipe for Cuisses de Grenouilles Poulette [kwees deh grun-WHEE pooh-LET] - Frogs' Legs in Cream Sauce. I'm quite certain that Kermit is quivering.

Miss Piggy's introduction to the cookbook is priceless:

"When I was aproached to write this cookbook, moi thought: Why not? If Oprah can do it ...."

She recommends a variety of kitchen essentials, such as a curling iron ("For turning spaghetti into rotini"), a dog ("For cleaning the kitchen floor"), and a fire extinguisher ("In case your roast is a teensy bit overcooked").

But on to the recipe!

This was actually supposed to be a crumb cake, rather than cakes; but I found myself with just one egg in my refrigerator, and so I could only bake half of the batter. Since I had no pan that would approximate half of a 9"x9" cake tin, I was left to make mini versions instead. And I used butter instead of margarine, as all good bakers should; but one of Gene's jokes was dependent upon the word "margarine," so I kept that intact when I typed up the recipe.

The instructions below offer the same giddy silliness that the Muppets excel at, so it was the perfect choice for today.

I don't think the title "Movie Crumb Cakes" does these moist, sweet, cinnamony treats any justice, though. So I'm going to call them Muppet Muffins ... for the lovers, the dreamers, and me.

(Don't forget to enter my giveaway for a $25 gift certificate to Hodgson Mills' online store! The deadline is Sunday morning!)


Muppet Muffins
(Slightly adapted from Gene Shalit's recipe for Movie Crumb Cake)

1. Before going to the theater, preheat oven to 325F. (Note: postheat not recommended.) While waiting, line a muffin tin with 6 paper liners.

2. In a medium bowl, mix:

1/4 cup packed brown sugar
1/8 cup granulated white sugar
1/2 teaspoon cinnamon
1-1/2 tablespoons margarine (this must be exact; do not leave any margarine for error)

Cut in margarine with a pastry blender until it's crumbly. Set aside. (After all that, you set it aside. What a recipe.)

3. In a large (not big, not huge, a large) bowl, mix until very smooth:

1/4 cup soft margarine
1/2 cup sugar
1 egg (out of shell)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon vanilla extract

4. Then - and only then - slowly, verrrrry slowly - mix in:

1 cup sifted flour
1/2 cup sour cream (why do they put a date on sour cream?)

Alternate the flour and sour cream additions, starting and ending with flour. Just blend; don't overmix.

5. Divide half of this mixture among the lined muffin tins.

6. Sprinkle half of topping (you remember the topping - that stuff up in the first paragraph marked 2).

7. Place remaining batter (this is the first I hear of "batter." Where did this come from?) on top of crumb mixture (2 - very busy number).

8. Top (that's a verb, i.e., to Top) with remaining crumb mixture (how much of this stuff is there?).

9. Place everything - pans, topping, bottoming, crumbs, the whole business - in oven (which by this time better be at 325F or else you're going to need a new oven) and set timer (I forgot to tell you, you need a timer) for 20 minutes.

10. Test for doneness. (Check dictionary for "doneness.")

Donate muffins to neighbor and go to the movies.

Makes 6 muffins.

Fluffernutter Cupcakes

This Saturday is National Fluffernutter Day. I've never been a fan of the famous sandwich, I have to admit; so I determined to make a treat that honored the coupling of peanut butter and marshmallow, but without actually spreading the two onto pieces of bread.

So I baked some moist peanut butter cupcakes, which are wonderful for any occasion at any time of year; these have a great distinctive flavor, rather than only a bland hint of the key ingredient. And then I took a basic vanilla frosting and mixed some marshmallow creme into it.

These treats are non-dairy, since I brought them in to work and one of my co-workers is allergic to milk products. You could easily substitute butter and half-and-half, if food intolerances are not a concern.

But whether you can eat dairy products or not, or whether you like Fluffernutter sandwiches or not, these cupcakes are exceptionally good. My co-workers raved about them, which made me very happy. And I devoured two of them all by myself, so I can personally vouch for them!

Fluffernutter Cupcakes

Cupcakes:
1/3 cup shortening
1/2 cup peanut butter
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup Wip non-dairy cream substitute
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 350F. Place paper liners into a 12-cup muffin tin.

In a large mixing bowl, combine the shortening, peanut butter and brown sugar until light and fluffy. Add the egg, vanilla and Wip. Stir in the flour, salt, baking powder and baking soda; combine well.

Divide the batter among the muffin cups. Bake 20-25 minutes, until a toothpick inserted near the center comes out clean. Let cool completely on a rack.

Frosting:
1 16-ounce container vanilla frosting
1 7-ounce jar marshmallow creme

Combine frosting and marshmallow; spread onto cupcakes.

Makes 12 cupcakes.

Frugal Floozie Friday -- The Cupcake Station

It's Frugal Floozie Friday again, and this is Part 2 of my adventures with my BFF Wendy and her daughter Alison. Last week's episode featured a lovely dinner at Jerusalem Garden; this week, we'll continue our saga with dessert at The Cupcake Station.

Our original intent had been to take advantage of the Friday special: 25-cent frosting shots. For just $1, the three of us could get quite a good sugar rush going! We were giddy -- and likely quite annoying, for which I'll publicly apologize -- as we happily bounced like pinballs from one end of the counter to the other trying to pick our flavors. By the time we were done, we had confused the situation sufficiently that we found ourselves with 5 shots rather than 4 ... oh, woe is me!

But our plan didn't last very long, because who could resist cupcakes when they look so pretty, so inviting, so seductive???

And then, as we waited for the rest of our order to be ready, Alison decided that a chocolate-nut-oat bar also looked enticing ... so we added it to the pile: 3 cupcakes, 1 dessert bar, and 5 frosting shots. This is what the scene looked like before we delved in, in the midst of dividing the portions:


Now, first of all, I have to say that I can't even remember the last time I ingested this much sugar! And this isn't the sort of activity to engage in on a regular basis, but it was a lot of fun for a girls' night out. And yes, between the three of us, we polished off virtually everything except for the last crumbs and the last schmears of frosting. To quote a good friend: "Urf."

But I digress ... this is Frugal Floozie Friday, and I need to tell you about the frosting shots! These are a tremendous value - well within the mandatory budget of $5 or less per person - and the portions are very generous. And it's just fun to eat frosting; cake is really just a vehicle for the sugar fix, after all.

Customers can choose any flavor from the entire repertoire which, of course, really makes things much more difficult - it causes brain paralysis! But here's what we finally settled on (left to right, top to bottom ... arranged, as Alison pointed out, "like the Olympics, but better!"):

- Chocolate
- Peanut Butter
- Cherry
- Vanilla Latte
- Marshmallow

I could happily have eaten an entire cake's worth of the Vanilla Latte frosting, as it was smoother than butter and tasted very much like coffee ice cream - subtle flavoring, rather than strong and insistent. The chocolate was very rich, with a hint of the intensity of dark chocolate. The marshmallow frosting was very light, and was good despite being more reminiscent of vanilla than of Fluff.

The peanut butter flavoring wasn't overpowering, either; in fact, in the chaos of our table we lost track of which flavors we were trying among the tan/white varieties, and kept wondering why the vanilla frosting had a hint of nut flavoring ... and then we realized it was the cream-colored peanut butter one. It, too was quite good - it would be perfect with a chocolate cupcake. The only flavor that had leftovers was the cherry, which was a gorgeous color and intensely flavored, but simply couldn't compete with my favorites.

With cupcakes costing only $2.75 and even jumbo cupcakes costing $5, The Cupcake Station clearly offers a multitude of Frugal Floozie Friday options even if you expand beyond the frosting shots.

The only thing missing from our feast was a cold glass of milk ... :)

The Cupcake Station
116 E. Liberty Street
Ann Arbor, MI 48104
734-222-1801


View Larger Map



Frugal Floozie Friday: Food and Fun for Five Dollars or Less ... Really!!!

Vanilla Cakes with Caramelized Bananas

I recently won a lovely "swag bag" from my very good blogging buddy Angela, of the always inspirational Foodie Road Show. She had attended the BlogHer Food '11 conference in Atlanta, and decided to share the wealth with those of us who'd been unable to go.

And just what goodies did I receive?


- Nordic Ware's The Great Cupcake Book: Exquisite Cupcake Recipes for Year 'Round Baking

- Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt, by Christie Matheson

- and a 3-ounce bar of Scharffen Berger Mocha 62% Cacao Dark Chocolate with Freshly Roasted Coffee

Sigh ....

So, of course, I had to put my new cookbooks to use. For a food/cooking/baking enthusiast like lil' ol' moi, this was like having a new toy!

It took a considerable amount of effort to determine where, precisely, to start with this project. The peanut butter frosting was calling loudly; no cake or brownie or other vehicle necessary, merely the frosting.

Perhaps some butterscotch pudding? I had already devoured a sufficient quantity of whipped cream on National Strawberry Shortcake Day, and feel quite certain that my arteries are still groaning under the strain of it; so I didn't think that another indulgence in cream was particularly warranted.

And then I settled upon one recipe from each book, which would then be combined into one luscious dessert.

I baked the cupcake portion of the Bostom Cream Cupcakes from the Nordic Ware book, and topped them with the Caramelized Bananas which would normally be part of the filling in the Oatmeal-Crusted Banana Tart featured in the book about sweet treats.

This doesn't, admittedly, make for the most colorful dessert. And yet, it is utterly delectable without being too sugary. I had thought that a dab of whipped cream might be warranted, but found that this was actually unnecessary when I tried it. (Oh, the things I do for my readers, eating my way through variations on recipes until finding just the right one to share with you!)

The cakes are tender and moist even before being drenched in the caramel syrup, and their flavor shines through independently. The bananas almost taste as though they've been touched with a hint of rum (which would not be an ill-advised contribution to the cause!), and the brown sugar develops a rich, burnished depth of flavor from being melted and boiled.

These are a lovely, light dessert for a summer evening.

Cupcakes:
1/2 cup unbleached flour
1/2 teaspoon aluminum-free baking powder
1/3 cup sugar
pinch of kosher salt
1/4 cup skim milk
2 tablespoons butter, melted
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350F. Line a muffin tin with 4 paper liners.

In a large bowl, combine the flour, baking powder, sugar and salt. Combine the milk, butter, egg and vanilla; pour into the flour mixture and stir just until combined.

Divide the batter among the lined muffin tins, and bake for 20 minutes until a tester comes out clean. Let cool completely.

Caramelized Bananas:
3 tablespoons butter
3 medium bananas, peeled, sliced into 1/2"-thick rounds
1/4 cup light brown sugar
pinch of salt

Melt the butter in a large skillet over medium heat, then add the bananas to the skillet in a single layer. Sprinkle the bananas with the brown sugar and salt.

Raise the heat to medium-high and cook the bananas for 3-4 minutes, turning them once about halfway through, until the sugar is caramelized.

To assemble: Remove the papers from the cupcakes, and place one cupcake onto each of 4 dessert plates. Pour the caramelized bananas over the cupcakes, and serve.

Makes 4 servings.

Day-Glo Faygo Cupcakes

Soft, moist, flavorful, and vivid enough to resemble colors of nail polish that lil' ol' quirky and whimsical moi would wear ... welcome to the wonderful world of Faygo cupcakes!

These are a uniquely Michigan product -- created by the Just Baked bakery in Livonia (30 minutes or so from Ann Arbor, with a store here in town) using a legendary soda made in Detroit. They come in three flavors: Orange, Grape, and Redpop (strawberry).

I'd heard about them for several weeks -- they're being sold not only at the Just Baked shops, but also at locally-owned grocery store chains Hiller's and Busch's. So, of course, near-omnivore that I am with a hearty sweet tooth, I had to give them a try!

Tom and I went into the bakery the other day, and asked if we could buy a couple of them; no, sorry, they're packaged by the half-dozen for mass retail sales so they can't be sold individually. Well, we didn't need 6 cupcakes no matter how festive they were. So we were thrilled to have the sales clerk offer to give us a sample, and to even ask which flavors we'd like to taste. Hmmm ... ye olde decision-making brain fizzle! Tom chose Orange and I chose Redpop, and we set to tasting and sharing.

Each of the cupcakes had a distinct flavor of the soda they are made with; and our charming hostess told us that no food colorings are used in creating the depth of color in the treats -- the soda alone provides the hue. They were moist, they were flavorful, they were very sweet, and the frosting was silky smooth ... sigh ... :)

These cupcakes would be perfect for a kids' party, in particular. They would also be a perfect way to support multiple Michigan businesses at once, if one were serving state-themed goodies for the Michigan-Ohio State game at noon on Saturday -- show some love to the Great Lakes State against its superarchrival, yeah!!! (Maize 'n' Blue food is perfectly alright, but buying these cupcakes would be an investment in our economy ... and no, that's not just my way of rationalizing a sugar fix!)

Of course, after being treated so hospitably we didn't have the heart to leave the shop without buying anything ... what a couple of mentsches ([MENT-shez] = good people) we are, huh???

So we decided to try one Chocolate Peanut Butter cupcake -- chocolate cake filled with peanut butter frosting, topped with more peanut butter frosting that is then coated in chocolate -- and a Samoa cupcake with chocolate-drizzled coconut and caramel over a yellow cupcake, in honor of the famous Girl Scout cookie of the same name. Yeah, what a way to spend a Saturday afternoon, huh???


The Samoa cupcake was a bit dry, though the coconut-caramel-chocolate topping was sweet and sticky and wonderful to savor even when it separated from the crumbly cake. The Chocolate Peanut Butter one was rich and smooth and absolutely luscious ... definitely one I would eat more (lots more!) of.


In closing, let me just brag about my state and its delicious goodies and great businesses one more time ... humor me, please. Detroit gets so much bad press that I want to really tout this particular tidbit of news, 'cause it's just a happy little item. Serious Eats, an enormous NYC-based site devoted to all things food (recipes, articles, chatting, photos, etc.) recently did a taste test of regionally produced root beers. Well, you only get one guess as to which was the winner ... come on, you know the answer ... FAYGO, yay!!! Truly, we are a proud bunch here ... :)

Oops!

This morning, I posted my recipe for Honey Cupcakes with Caramel Frosting ... and, well, 'twould seem that there's a problem with the frosting. Hmmmm ....

Here are the instructions I gave earlier:

Frosting:
1/2 cup butter, softened
1 cup brown sugar, melted and cooled a bit
1/4 cup milk
1-1/2 cups confectioners' sugar

Make the frosting: Beat together the butter and the brown sugar. Alternately add milk and confectioners' sugar, beating until smooth with each addition. Spread the frosting onto the cakes.

I took these notes straight from my recipe files, and I know I've made the frosting before; so why did something go wrong today???

I'm a pro-active kinda girl, so I baked the cupcakes ahead of time so that I could freeze them and then just defrost them for Rosh Hashanah. But I needed one for this photo op, so I used some leftover buttercream frosting just to make one cupcake look pretty.

So today -- after a VERY stressful and rather miserable day -- I defrosted the rest of the cupcakes for tomorrow's dessert, and I set about making my caramel frosting. This would be therapeutic for me, right??? Groan ....

First the sugar wouldn't melt. So I added about 1 or 2 tablespoons of water (in all honesty, I just dribbled it from the faucet into the saucepan) and then the sugar liquified ... except for a number of chunks that wouldn't melt, wouldn't smush, wouldn't blend in, wouldn't cooperate at all. Oh, well -- I left 'em in.

But when I poured even the cooled mixture over the butter, everything melted. Add the confectioners' sugar ... and stare down at brownish liquid. Add some more confectioners' sugar ... now stare down at tan-ish liquid. Add virtually every scrap of confectioners' sugar in your cupboard ... and watch it clump up. Add a touch of half-and-half (because you have a 19-year-old son who drinks a gallon of milk every day and didn't leave any for you) and finally watch the frosting become creamy ... with the exception of the little brown sugar nibs.

So, how does it taste??? That is, of course, a key component. It tastes fabulous! The little sugar nibs add some texture and character, though I'd have preferred smooth frosting. And the cupcakes will be okay. But I just wanted to be sure everyone knew that they'd have to either tinker with what I wrote or simply use a favorite frosting recipe of their own. I couldn't, in good conscience, just let folks try this as it was written and then wonder what they'd done wrong ....