It’s been a while since I baked, and The Husband’s office was having a potluck, which is always a great excuse for me to get the Kitchen Aid out. The Husband requested my pudding-filled lemon cupcakes, and I decided to tweak it a little for the barbeque. Mainly because the ones he likes are the vegan ones, and for once I needed to make a huge batch, so off to Martha Stewart‘s cupcake cookbook I went. She doesn’t have a recipe that makes less than two dozen. I guess her usual market is not a married couple without children, and there’s only so many cupcakes that The Husband can eat! Continue reading
Our neighbors, and friends, went away a week or so ago. I call them Pal and Am, fondly, but they are really Al and Pam. We have an arrangement with them where we watch each others’ cats when any of us are out of town, but this time Cookie, their older cat, was a little under the weather. I won’t go into details, but I did suggest trying to give her some puréed pumpkin.
I didn’t promise it would work, which is good, because neither of the cats even tasted it. The potassium I was supposed to give Cookie was nasty—if it tasted anything like it smelled, the poor girl was in trouble. Luckily, the poor kitty’s bad day was someone else’s delicious baked treat… Continue reading
I have to admit, I’m not entirely sure why people go gaga over red velvet cake or cupcakes. I’m not saying they’re not nice, I just don’t think they are that spectacular. People have asked me what “flavor” red velvets are—and that’s just impossible to describe. I do keep making them because choosy red-velvet eaters choose mine. I’ve heard the following compliments:
“As good as my Southern grandmother’s red velvets!” (I’ll take that compliment all day long, thankyouverymuch.) Continue reading