Skip to main content

That good, huh?!?

By
I have never - and I do mean never - had such gushing compliments about cupcakes before. I watched Pia stuff half of the cupcake in her mouth and moan, literally moan, which brought Brian over to steal a bite. My mom, who devoured hers right when she got back from the gym, called to say that that was the best cupcake she's ever had in her entire life; my dad, who waited till after lunch, called and said he didn't understand what my mom was going on about until he tasted it. Their friends tried one and sent a thank you email. All of the guys at Jacob's work think I should open a bakery. But the best response was from our friends to whom I have given a mini-cake for her birthday. Paxton wrote: "Marne lovessssss the cake. I have not tried it yet...waiting for her to not be guarding it."

Really?!? I guess I should have tried one of these cupcakes before I gave them all away.

I posted the cupcake recipe earlier.

Here's the filling...8 oz bittersweet chocolate, 2/3 C heavy cream, 2 T butter, 2 t Bailey's, 4 oz marscarpone cream. Bring the cream to a simmer, remove from heat, add the chocolate, butter, and Bailey's. Let sit for 3 minutes. Whisk till the chocolate is completely melted. Then whisk in the marscarpone. Cool.

And the frosting...8 T butter, 4 C confectioners' sugar, 8 T Jameson's whiskey.

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more