Category Archives: gadgets

No Candy Thermometer? No Problem!

I went to high school with a girl named Yoshi Nishibara and today is her birthday. I don’t know why mumble-mumble-mumble years after we graduated, I can still remember this. But I can. (The first boy I ever kissed celebrated *his* 32nd birthday eight days ago. I don’t know why I remember that either.)

Yesterday, however, was my friend’s husband’s birthday. And…since last year at this time, I was all about vegan baking, I’m afraid my friend’s husband (and my friend…whose birthday happens to be at the end of November) got stuck with more than their fair share of my vegan experiments. And…since I’ve had tres leches on the brain, I decided there was really no better way to celebrate my friend’s husband’s birthday than with a cake that is decidedly non-vegan — three milks *and* a whole mess o’ egg whites.

The recipe I found on Epicurious said that tres leches is a Nicaraguan cake often served during the holidays…which I suppose makes it even *more* poetic as I sorta, kinda spent upwards of five minutes *in* Nicaragua while I was in Central America a few weeks back.

I don’t think my cake pan was *quite* big enough…as the sponge cake sort of exploded over the edge, giving itself a muffin top. But…no worries, I guess…you’re supposed to cut off the hardened top layer anyway. (And, for the record, it smelled really, really good…like, almost worth eating on its own?)

I think my favorite part of making this cake was the meringue. I’ve blogged before about how meringues are my nemesis…(damn you, you ridiculously clean bowl!) but this recipe called for making it in a totally new way…and I confess I was transfixed! You get four egg whites ready in a mixer…and they sit around and wait while you bring sugar and water to a boil on the stove. As soon as the sugar/water mixture is boiling, you start up your mixer.

Now, the directions say to keep the sugar/water on the burner until it reaches “soft ball stage” on a candy thermometer…and then add it to the egg whites and turn the mixer on really high until it is shiny and cool. But, alas, I do not *have* a candy thermometer…just a meat thermometer. And, you know, sometimes my ingenious solutions work out really well…and sometimes they are absolute disasters. Luckily, this time it was the former. (I told an old coworker about this and he said, “Sure…I mean, candy? Meat? What’s the difference?”) I Googled “soft ball stage” and learned that it’s 235°F to 240°F. And my meat thermometer goes up to 220 (although the highest cooking temperature it has listed is 180 for poultry…). So…I decided that I would wait until it hit 220 and then leave it on the burner for another minute or two…and then surely it would be at 235ish. And…I gotta say I was a little skeptical about the adding-it-to-mixing-egg-whites part…but, it totally worked. Like a charm. A beautiful meringue. (I don’t think it looked *quite* as pretty ON the cake…and I briefly flirted with the idea of tossing it back in the oven to brown those peaks…but…then I decided I should maybe leave well enough alone…)

(Sidenote: Candy thermometers really make me feel like it’s the holidays. That’s because [I am told] my great-grandmother was a whiz at pie-baking and candy-making…and it was from her that my aunt learned everything she knows about pies [I think — I *may* be taking a little creative license here…] and my mom learned everything she knows about candy. And so, in the Decembers of my youth, my mother would make fudge and penuche to hand out to friends and coworkers…making this the one time of year she used her candy thermometer…)

So…fun fact: The milks in question are sweetened condensed, evaporated and heavy cream. You mix all of that up with two tablespoons of optional rum (and, who are we kidding? I *obviously* included the rum…but had to buy a GIANT bottle of it…and so will theoretically have a little Captain in me for years to come…). Then you just sort of slowly pour it all over the sponge cake with the sawed-off top and it soaks it up. I was a little concerned that I was over-liquefying it because my cake wasn’t big enough…but I didn’t actually end up sampling it in the end…so…dunno.

I made the cranberry compote, too…which I thought was supposed to be more like a sauce…but, according to another quick Google, is whole fruit in syrup. (Although I think it is crazy-ridiculous that the recipe says to add four cloves…and then to remove said cloves before serving. It’s a big fruity glob — one could spend hours searching for individual cloves. And, for whatever reason, I totally just flashed on a movie with Pee Wee Herman and the circus — Big Top Pee Wee? — in which there’s a really tall guy with a super-tiny wife…and she sings a song about being a needle in a haystack…which I can only imagine is sort of like finding cloves in cranberry compote…[why do I remember that all this time later, too?])

I *also* thought it was kind of funny that the recipe said to add just enough water to make the cornstarch “slurry.” I think I added a *little* too much and in fact made it “wet.” (Cornstarch is some crazy stuff…going from liquid to solid to liquid…it’s almost a little trippy.)

Then…my friend gave me a copy of the latest issue of Yoga Journal that has a story entitled, “The Joy of Baking,” and includes — get this — a recipe for a vegan chocolate cake. (Aww…while I was assembling the tres leches cake, I also found my disembodied Santa and snowman heads that are supposed to go on holiday cupcakes…and I briefly thought about repurposing one for a happy December birthday…but, in the end, I decided that the disembodied heads will be fine in their baggie for another year…)

So…the writer talks about growing up in a remote town and receiving cakes from church ladies who would go out of their way to deliver them to cheer someone up or to celebrate something. THEN she goes on to say that through this practice she “learned early on the joys of nourishing the heart through food.” And she quotes a yoga guy from Berkeley who says, “It’s not unlike the kind of nourishment that comes from romantic love. Food prepared with loving intention is spiritual.”

And I’d never thought of that before! (Insert the obvious joke about how I’ve been able to stay single for so long…) But, I mean…I think she’s right. There *is* something sort of deep and meaningful and connecting-you-to-the-Everyman and whatnot that happens when you bake stuff for people. It makes them happy. And making them happy makes you happy. And that makes you feel good…regardless of how often you actually flex your overtly spiritual muscles. (And surely being a spreader of joy buys you some leeway in the eyes of organized religion?)

And, I mean, I’ve long known the therapeutic effects of baking — still one of the only things that always calms me down when I’m upset — and…as I put the finishing touches on my book proposal, I am realizing that baking-as-coping-mechanism is a really big theme. No matter what’s going on, I’ve always been able to turn to it…and it *always* makes me feel better. (I am actually trying to think of a good title with a new spin on a common baking phrase. Suggestions welcome.)

And I *totally* know what she means about interacting with strangers on the street when she’s hauling around giant baked good carriers…and then the warm, fuzzy part: After baking cakes as offerings for a year, she says she learned “…when we offer up our labor, time, energy, love and craft — humble and imperfect as they might be — with no expectation of return, people respond in kind, and tenderness opens up in the space between.” (Which almost makes me think I should tackle a similar experiment in 2010…)

And, while I don’t really get the yoga connection that she goes on to talk about (I am seriously uncoordinated and exercising in public is one of the things I fear more than anything)…I really like what she says right there. It actually reminds me a lot about Julia Child in My Life in France…who says you should never apologize for any mistakes…because 1) you were nice enough to make something for everyone and they should be gracious, dammit (my paraphrase); and 2) if you’re making them eat something gross, they shouldn’t have to boost your ego, too.

And that’s something that I’m still learning how to do…whenever I offer up something, I immediately want to apologize for all the imperfections — watch out for wax paper on the bottom…and be careful of those cloves I didn’t remove…and it may be too watery…and the meringue looks a little funny… — it’s not easy to just say, “Bon appetit,” and leave it at that.

(And, speaking of Julia, my own sister just MET Julia Powell at a book signing…and she was sweet and asked ahead of time if I had any questions…and I, of course, sent over about 1,000…and, wouldn’t you know? My sister got them all answered for me. [And — hey — I suppose I could even go to the Meat Hook tonight myself…if I am feeling particularly brave.])

2 Comments

Filed under birthdays, books, brown sugar, cake, cupcake, eggs, gadgets, holidays, parties, vegan

The Great Pizza Fiasco of 2009, Entirely New Apples…and Binging Throughout Manhattan (and a Little Bit of Brooklyn, Too).

I haven’t been SO focused on self-improvement lately that food has slipped *entirely* through the cracks.

I have been meaning, for example, to blog about the Great Pizza Fiasco of K’s recent(-ish) trip. You see, she had never been to Grimaldi’s before…and if you’re someone who comes to New York from time to time — as K is (or was) known to do — it seems like the kind of place you need to go once. I took my oldest childhood friend on, like, a Tuesday in the middle of the afternoon and we were able to walk right in. So…I thought maybe if we got there *right* when it opened the line wouldn’t be too bad.

So…we arrived at 11:30. There was a *bit* of a line, but the restaurant was empty and I figured we’d be okay as long as we got in during the first wave (we had tickets to Billy Elliot at 2:00!). So…we waited. There were some folks carrying in boxes and whatnot…and I thought maybe they were running behind. And then a guy came out with a clipboard and walked down the line, asking how many people were in each party. I assumed that maybe the info on the Web site was wrong or that I had misread it and the place didn’t open until 12:00. We waited patiently — it was, after all, almost noon by then — and then, what do you know? A giant tour bus pulled up right in front…and I thought, “No! This isn’t happening!” And yet it did. An entire tour bus full of people walked right in. And that was it…we only had an hour until we had to leave…so instead, on our way back to the trusty F train, we stopped in the Dumbo General Store (which I was later told is Hecho en Dumbo at night…and is totally a restaurant I have been meaning to try FOREVER).

So, it all worked out in the end and everything, but…I don’t know, Grimaldi’s. Seems like maybe we’re getting a little big for our britches, no? Especially since it isn’t exactly the ONLY place you can get good pizza in this town. So…trying to prove that very point, I tried to take K to Lucali the following night…but, dammit, there was a power outage and they were closed. So. K did not get pizza in New York. We *did*, however, have hot dogs outside the West Side Story theater, appetizers and mojitos with orange girlie doodads at Havana Central (also a tiny little nod to our mutual alma mater…), burritos at my favorite burrito place IN THE WORLD (I can’t believe some of those Yelp reviews. I love this place and I *hate* California Taqueria…so clearly Abigail S. and I find ourselves on opposite sides of the Burrito Fence…in fact, I think the guacamole there is maybe the best part…and the Gourmet burrito makes me pretty much happier than anything else. And why do you *have* to have rice and beans in your burrito, Daniel G.? I don’t get it. If I was a braver person, I’d register and write my own review. Perhaps that will come later in my quest for Sandra Bullock Clarity), and, finally — one of the places K actually wanted to go! — Tom Colicchio’s ‘wichcraft. (Another food connection? She bought me a lewd apron for my birthday. How about that?)

The following weekend I made my way to — gasp! — New Jersey to visit another K. And I was actually pretty shocked that I only had to ride New Jersey Transit for 70 minutes, but felt like I was leaving the city far, far behind. (I was also a little bit in love with the child sitting in front of me who kept calling every body of water he saw “the ocean.”) K II lives in a very bright and airy apartment on the Princeton campus (or pretty darn close) and there are lots of trees and birds and bugs. And we went apple-picking! I was not able to get my standard pie apples, but I’m not so much of a stickler that I wasn’t willing to branch out with three new varieties. I *wish* I could remember all three, but one was definitely Macoun. And…as K II took me to a charming kitchen store in the heart of Princeton (that had a revolving cake platter that plays “Happy Birthday!”) and bought mini tart pans (that’s the difference between the two of us — my tart pan is HUGE), I was totally inspired to make an apple tart of my own. (The recipe I like most on Epicurious, however, calls for cardamom and I did not see any at my local grocery store…but Trader Joe’s in the middle of the day in the middle of the week has sort of become my new favorite place to be…and Joe should have cardamom, right?) She was *also* talking about how much she likes donuts…and she was searching for a baked good to claim as her “thing” and I really, really wanted to be able to find a recipe for baked donuts that would blow her away (she was reluctant to embrace donuts because of all the frying)…but, sadly, I didn’t see anything good in any of my cookbooks (Martha has an interesting one for pumpkin cornmeal donuts…but they, like virtually every other donut in creation, are fried)…although a quick Google search pulled up *these* baked donuts…although they are also quick to note that it’s an entirely different taste sensation. If I was a more industrious blogger, I’d try these recipes out and come back with some original reporting. Which I suppose is *maybe* still a possibility, but…

…the traveling doesn’t stop there! My mother is flying in tomorrow…and we have big plans to eat a lot: Mesa Grill, Grand Central Oyster Bar, The Spotted Pig, Buttermilk Channel…and I don’t know what else. Shake Shack? Blue Smoke? Artichoke? I am sort of the proverbial kid in a candy store here as I pick out all these amazing places I would never go if it was just me.

But, wait! There’s more! Big J and I booked our tickets to Costa Rica today! We leave on November 12. And my guidebook is patiently waiting for me at the Red Hook post office. And surely there will be *something* food-related for me to blog about between now and then. (I am tempted to sign this, “Besos! LL.” But shall refrain.)

Leave a comment

Filed under birthdays, books, Brooklyn, frying, gadgets, Martha, pizza, Uncategorized

Well, folks, this is what four dozen cupcakes looks like.

Soon they will be on their way to 48 Lounge…

GIT Cupcakes

And, really, it was kind of an atypical LL baking experience in that there were no real crises (although maybe that’s a dangerous thing to say as I still haven’t transported them yet…I didn’t mean to tempt fate — really…)

I mean, I think the icing on the orange carrot cupcakes could probably be a little thicker and the frosting on the chocolate peanut butter cupcakes could probably be a little thinner (but I already added two extra teaspoons of whipping cream and didn’t want to go overboard, you know?), but otherwise, everything turned out pretty much okay.

The only other snafu was that I went to the grocery store yesterday and forgot to get eggs…so had to buy a dozen this morning at the bodega around the corner…and I used quarters because I couldn’t be bothered to go to an ATM. But, I mean, they were $1.79, so it was only eight quarters…so it wasn’t that bad, was it?

So…all of this is to say I don’t really have anything else to say…making this a shockingly short post, no? And with visuals, too, no less! I’m really shaking things up here. Be prepared for *anything* next time.

Leave a comment

Filed under cupcake, eggs, gadgets, peanut butter

My Big Baking Week

Well, wow, after such an overwhelming response to my post about maybe leaving New York, the next is sure to be somewhat of a letdown…but, those of you who have been with me from the very beginning may be comforted to see me return to my roots: Next week is going to be a BIG baking week.

At 6:45 on Tuesday, for example, I have to drop off four dozen cupcakes for an Ad Week event sponsored by Girls in Tech. I got a cupcake carrier at Target yesterday that holds 24 (I LOVE these kinds of gadgets…and welcome any excuse to scoop them up)…and I think I can make do with existing Tupperware for the other 24. The question now is what *kind* to make. I could always fall back on red velvet…and the organization seems to like pink, so I could easily dye the frosting and/or not use as much food color to instead create pink velvet. Or there’s…

Carrot Cupcakes with Orange Icing

Zucchini Ginger Cupcakes…but I don’t really want to buy crystallized ginger.

White Chocolate Cupcakes with Candied Kumquats (which, let’s face it, I would totally make just to be able to say, “Oh, those? They’re white chocolate cupcakes with candied kumquats” as if it was no big thing…)

Carrot-Coconut Cupcakes with Cream Cheese Frosting

Black-and-White Cupcakes

Brownie Cupcakes with Peanut Butter Frosting

Chocolate Chip Zucchini Cupcakes

And…Orange-Cardamom Cupcakes with Vanilla Frosting are indeed intriguing…but, orange-flower water? Give me a break.

(I also just noticed you can now print a shopping list from recipes on Epicurious.com — good move, guys.)

I think at this point, I’m going to plan on Carrot Cupcakes with Orange Icing and Brownie Cupcakes with Peanut Butter Frosting. They both seem to have the best tastiness to uniqueness to ease-of-prep to ingredients-I-already-have-on-hand ratios.

THEN…September 24 (just two short days before, you know, the 26th) is National Punctuation Day which (admittedly odd) is celebrated this year with a baking contest. (It also brings me no end of joy that there is a link on the Web site for the Official Meatloaf of National Punctuation Day…which I implore you to seek out because — related — this may be the best thing I’ve read all day: “I thought, what if someone scooped the ground beef into an aluminum tin in the shape of a punctuation mark?”)

I think this is a no-brainer though: If ever there was a time to make chocolate chip cookies, this is it. PLUS, I don’t have to settle on just one punctuation mark with these cookies…I can mix and match commas and periods to create semicolons, colons, ellipsis…and *that* is a great relief to the Libra in me.

Leave a comment

Filed under birthdays, chocolate, cookies, cupcake, entrees, gadgets, parties, peanut butter, red velvet

A Consistent Bacon Theme…with the Best Burgers in Chicago and Pies to Boot.

My fat-themed trip to Chicago began with K meeting me at O’Hare with a pumpkin spice latte (say what you will about Starbucks, but it’s become a rite of fall…), which was absolutely perfect as my flight from Denver left at 6:40 and I needed just a *little* more coffee to really feel like Lisa.

Our first stop was Vosges, a chocolate shop with the tag line “Haut Chocolate.” We were there specifically for a bacon bar, but discovered there were actually several to choose from — milk, dark and caramel toffee. I don’t actually remember which of the chocolates I liked better with the bacon bits (it’s sweet and salty…which is one of the reasons I used to love Take 5 so much…), but I generally like milk chocolate better, so that was probably it. The bacon caramel toffee was certainly good, but we couldn’t tell there was any bacon in it…which may defeat the purpose of actually buying bacon chocolate. But, in the end, neither one of us was compelled to buy a whole bar…in part because I could not tell how much they were…and if I had to ask, maybe I couldn’t afford it? (Turns out they’re about $7.50 each…so it might be worth it as a special treat for bacon lovers.)

From there, we stopped off at Dominick’s (…which sells Safeway products! A nice little kickback to my California roots…) for pie ingredients. K is participating in the Bucktown Apple Pie Contest on October 18 and wanted some pointers. I told her the one big thing I learned from the 2007 APC Crisco National Pie Championships — Plain apple won’t do it. You HAVE to have something unique and/or distinctive. — and we found a recipe on Epicurious for a Deep-Dish Caramel Apple Pie. (She actually used her iPhone to do it…which made me long for one even more…but then I worry that I will never be able to make calls in my apartment as the reception is so bad…and I continue to hem and haw…)

We used my aunt’s crust recipe…and, in all honestly, all I think K needs to do is practice a bit to get her confidence up…and *maybe* purchase a few tools (a pastry blender! a pie crust shield! a silpat liner!). Otherwise, the only advice I gave was the standard “make sure your water is really, really cold” and “don’t let the dough get too sticky.”

And…even though the recipe does not call for an upper crust, we improvised a bit and added one…and I think the pie was better for it. It was definitely a memorable spin on standard apple.

After baking, we hit up the Bristol…which allegedly serves a Bacon Manhattan for brunch. We thought maybe we could ask nicely and they would serve us one anyway for happy hour, but, alas, the barkeep said he did not have the right bacon-infused booze on hand. He later let me try some bacon-infused scotch (and the brunch menu says the Bristol’s Manhattan is made with bacon-infused Dewar’s, so…?)…and I told him I liked it better than regular scotch — the truth! — but I did not tell him that I do not like regular scotch. The bacon infusion sort of took the edge off of it…and totally made it drinkable. (Another bonus? They had duck fat fries…which I have been unable to try at Hot Doug’s for TWO consecutive Chicago trips. [They are only served on weekends.])

After meeting up with K’s new husband, we headed over to Kuma’s Corner for what was supposed to be one of the best burgers in Chicago. I don’t like eggs, so the Kuma Burger (with fried egg) was out, but it was really hard to decide between the YOB and Iron Maiden and Neurosis (among others). In the end, I went for the Iron Maiden and K ordered the Neurosis…and both were really, really good…on the order of not-much-talking, lots-of-eating kind of good. I was at Subway once with a guy (hey, big spender…) who was sort of shocked that I ordered a sandwich with everything on it…so, what can I say? I like lots of stuff. I actually kind of wish I lived closer to Chicago so I could try some of the other combinations at Kuma’s. Worth noting in so many words: Definitely worth the trip if you’re in the area.

With bellies full of burgers, K’s husband dropped us off at the Green Eye, where we continued to catch up and whatnot…and we were thrilled to see it had one of those collegiate banners hanging from behind the bar that said, “Bacon!” (The theme continues!) And…I’ll blame it on the bacon-infused scotch, I guess, but it maybe seemed like I had nothing to lose by contacting Wall-E at that point…although it was kind of weird when he showed up and I think I was maybe kind of mean and ignored him a little. So. There ended that.

The next day, our first stop was the Hoosier Mama Pie Company…which K had emailed me about long, long ago. We were both kind of sick of sweet stuff — we had, after all, had pie for breakfast — but they had a peach raspberry pie…which contains, like, my two favorite fruits of all time…so I couldn’t not get a piece. (K, for her part, got a slice of bacon quiche.)

We couldn’t eat it right then and there though — so we dropped off the baked goods at K’s house and headed downtown…where K had the brilliant idea of eating at Rick Bayless‘ new restaurant, Xoco. We had to wait in line for a good long while (and a ballsy woman pulled up in a Corolla and wanted someone to give her menus and phone numbers)…but it was totally worth the wait. (Plus, RICK BAYLESS HIMSELF was working in the kitchen…so we were sort of able to gawk while we waited…) K had the choriqueso, I had the milanesa…and by the time we actually had seats, it was another one of those no-talking, more-eating moments. We were approached by a WGN reporter at the end of the meal who wanted to talk about our food. Unfortunately, nerves got the better of me and I sounded like that version of myself that I hate…and even though it didn’t come out very clearly to WGN, it *is* true that my mother LOVES Rick Bayless and that my torta was really good…I just couldn’t think of any other way to describe it while on the hot seat. Perhaps I’ll give it another go here: it was kind of like a grilled cheese sandwich, but with this tomatillo sauce that gave it a little zing…or maybe you could even think of it as a Mexican spin on an Italian cutlet sandwich?

K and I did some kind of arty, shoppy stuff in the afternoon…and then, finally, we more or less ended everything with a trip to (O)enology at the InterContinental Chicago for — that’s right — more chocolate-covered bacon. One of my classmates had tweeted or Facebooked or somethinged about trying chocolate-covered bacon in Chicago…and so we knew we had to add ENO to our fat list, too. And, you know what? It had one of those menus that seems like it would be really fun to write (Another? Le Peep.) and I would totally dig a job like that…except, even though I realize they have a schtick, I might feel kind of like a schmuck with the whole “Wine. Cheese. Chocolate. Sensation.”-thing. Regardless, the chocolate-covered bacon was only available with the “Wine and Swine” Chocolate Sensation…and so that is what we ordered (along with flights called “Tickled Pink” and “Ring Around the Rose”). It also came with a shiitake truffle…which I was not sure about…but our waiter (who looked like Bradley Cooper from afar) assured us we’d wish it had *more* mushroom. I can’t say I really tasted any shroom…it was pretty much just chocolate. And the chocolate-covered bacon was, you know, good. Same sort of sweet/salty combo as before…but perhaps with more salty this time as there was more meat…and it was covered in dark chocolate…which I suppose was a nice complement to the higher chocolate:bacon ratio?

And then that was it. I had to go home and eat leftover burger and pack so I could wake up super-early and fly back to NY. (And I will share my thoughts on *that* momentarily…)

2 Comments

Filed under beer, chocolate, eggs, frying, gadgets, grilled cheese, hot dogs, pie

You-Know-What-Themed Cookies

A friend is getting married in Denver on Saturday…and the thought only JUST occurred to me that maybe I should bake something for her bachelorette party the night before.

I have never used my Naughty Cakes book and, frankly, I can’t think of a better occasion to try it out for the first time…but, alas, I am a fondant novice…and, as much as I would LOVE to show up with a Greek God cake, for example, there’s the whole transportation issue. (Plus, I am only just realizing that this book is maybe better for bachelor parties. There are a lot more boob-themed cakes than anything else.)

And, so, long story short, I am kicking myself because I Googled “penis cookies” just for the heck of it and — whoa — the first hit from bachelorette.com is a set of penis cookie cutters for only $4.99! I can’t believe I didn’t think of this earlier! (Although, in all honesty, I’m not sure how I’d feel about owning a set of those bad boys forever and ever…having penises mixed in with my Christmas trees, ghosts and Statues of Liberty…)

A search for “penis cookies” *also* happens to pull up this entry…which I enjoyed primarily because she calls them “cockies” — and you have to admit that’s kind of clever.

I was also shocked to discover that there was an event at my alma mater while I was a student that included penis cookies. What’s more, “penis cookies” made it into the headline *and* the lede in the story in the Columbia Spectator. Who knew?

So…I mean, I guess I could make some sugar cookie dough easily enough and then try to shape my own you-know-whats. But I think that would make me feel kind of dirty. And, besides, I don’t really know anyone other than the bride. Do I really want to cement my reputation in Denver as the girl who baked penises?

On the *other* hand, I was thinking about someone like Martha Stewart. And if *she* was throwing a bachelorette party, she would totally do something clever. She asks you to do CRAZY stuff for every other holiday and celebration. Case in point: One of my all-time favorites is this Halloween invitation that asks you to send your guests “a plaster cast of your own index finger, nestled on a bed of preserved reindeer moss.” But, alas, Martha’s Weddings site does not provide much in the way of inspiration for bachelorette baking. (At least as far as I can tell…which suddenly makes me think of a whole new channel for her — “Martha After Dark” or some such — and this makes me laugh…)

So…I may just show up empty-handed on Friday. But! I’ll let this idea simmer…and the next time one of my friends gets married, watch out: I will be revisiting the bachelorette.com idea.

Leave a comment

Filed under books, cookies, gadgets, parties

Fifty Minus Two Equals…Well-Fed Tech Girls?

So…I checked out a Wii event a few months back and one of the organizers kept introducing me as the chick with the cupcake blog. This, of course, spurred everyone to say, “Oh! Are you with Cupcakes Take the Cake?” and I’d have to explain that, no, I don’t write for Cupcakes Take the Cake…and that my blog maybe started out as a pie blog, but it’s really just a mishmash now.

But…wouldn’t you know that the cupcake intro apparently resonated with one of the guests…as I got an email a few days ago asking if I’d bake cupcakes for a Girls In Tech event during AdWeek. They want 50…which, admittedly, is a lot of cupcakes for (little?) me to crank out. But, at the same time, I’ve been complaining forever about not having enough to do…so yesterday I finally agreed to it. However, it seems a lot easier to just do four dozen, so I asked if I could get away with baking 48. And I think this means I have to invest in a serious cupcake carrier.

I’m not sure what *kind* to make though. I feel like I’ve made so many red velvet cupcakes that I am actually blue in the face (note: color juxtaposition purposeful). And I feel like my red velvet always turns out kind of dry. (Aww…remember when I contemplated making blue velvet in order to get rid of all my food coloring?) And — not that I don’t love Girls in Tech, but — I’d like to do this as economically as possible. (The cupcake carriers alone mean I’m spending $40 before I even have any baked goods to transport.) Thoughts?

And, what’s more, the event is on September 22…which is just four days shy of 12 months ’til 30. I still feel like there has to be some sort of fun baking/blogging project I can do to commemorate the last year of my twenties. So…suggestions welcome. (If it nets me a book deal, you officially become my muse.)

1 Comment

Filed under birthdays, blogs, cupcake, gadgets, parties