Jumbo cupcake!
King size cupcake!
Tiny cupcakes won’t do, but 25 times bigger feeds the whole crew!
Cupcakes are tiny cakes, yes? But for some reason, the logic doesn’t feel right the other way around. There’s no such thing as a giant cupcake. There’s just not. It’s a fucking cake.
Editor’s Note: It’s been a minute since we’ve had a baker here in our midst at ES, but Sweet Fiend (a.k.a. Naomi of drool-worthy dessert blog Bakers Royale) has stepped up to the plate. She’ll be joining us here occasionally to share killer dessert recipes and more. Please welcome Sweet Fiend.
This past Sunday morning, while everyone else was buying their Starbucks, I was in a liquor store that reeked of old spilled milk buying a flask size worth of Jameson. The look on the cashier’s face was better than my husband’s—what was someone who is barely tall enough to bully a toddler doing purchasing whiskey on a Sunday?
Don’t judge me Dude, it’s for the love of cupcakes. These Mudslide cupcakes are rich, sweet and decadently full of all the stuff your mama warned you against. Personally, I eat them for breakfast—hey, they have coffee in them. By revelry or rebellion take a bite and enjoy. A few notes:
• I made my own Bailey’s, but you can use the store-bought stuff to shave some time off the recipe. The cupcakes will taste the same. This recipe just gave me a good excuse to make my own home brew.
• For the instant coffee portion, I used Starbucks Via Bold. I find it tastier and stronger than most espresso powder made for baking.
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In an effort to bring some class and sophistication to Endless Simmer (it is possible) I decided to host a High Tea for some of our DC food friends. High Tea is somewhat of an institution in my homeland of Britannia, but here in DC there are some pretty excellent high teas, and apparently it’s going a little underground over in London. My good friend Lucy who lives in London is well versed in organizing tea parties, so I hit her up for some tips on throwing one. Lucy says there are six rules to high tea:
Well…keep reading for my interpretation.
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Like most of us here, I’m no baker and don’t particularly enjoy the restrictions it brings. Exact measurements are not my thing. I like to experiment with ingredients, which is why I leave desserts alone. But, the purchase of a new Kitchen Aid mixer has propelled me into this unknown world, for my first true (not from a box) baking experience.
On a recent Sunday afternoon I was sitting at the bar of Café Atlántico when I came across kumquats soaking in St. Germain elderflower liquor. Coincidentally, later in the day I spotted some kumquats at Whole Foods, which is a rarity. It was one of those situations where you never hear or see anything for a long time and then it all comes at once. I love those moments so I bought two quarts of the fruit, not having any idea what I was going to do with them until the walk home.
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Ever wonder which recipes your ES co-readers are ogling most? Well here’s the rundown. From our humble beginnings throwing all our leftovers into a sushi roll to our more refined recipes for putting an egg on everything, here are the Top 10 all-time most-read recipes from the Endless Simmer archives. Click the pics to check ’em out.
We know everyone and their mom has already asked you to contribute to their own personal Haiti fundraiser, but allow us a quick shout-out to a very unpainful way to give.
The crew over at Post Punk Kitchen (led by Vegan Cupcakes Take Over the World author Chandra Moskowitz), have organized a nationwide series of vegan bake sales this weekend to raise money for various charities aiding victims of the earthquake. Check out PPK to find a bake sale site in DC, NYC, or near you.
Know of other foodie-friendly ways to help Haiti? Feed us back in the comments.
(Hat Tip: Jiggle Billy)
(Photo: *swf*)
How cute is she! Madeline is my friend Debbie’s daughter. And she happens to be allergic to peanuts.
I don’t know much about this phenomenon. When I was little I can’t think of one friend that had this peculiar intolerance. But recently, my mom has at least one child with this allergy in her nursery school class every year. And more than 3 million people have this same allergy.
Sometimes it’s really serious—the child can’t even be in the same room as a peanut. Others simply can’t ingest a peanut. But they also can’t even eat non-peanut food (for instance a Hershey’s chocolate bar) simply because it has been in the same processing plant as peanut filled food (although I think some of the big manufacturing companies now operate peanut free facilities.) Parents, teachers and other adults in their life have to be incredibly vigilant with this allergy and be trained to use a life-saving EpiPen in case of an attack.
But all this no-nut business doesn’t mean there aren’t tons of treats available. Deb’s always finding ways to entertain her kids (I particularly admire their interest in nail polish and lip gloss) but this creative and fun dessert made me wish for the days of carefree sugar indulgence.
In continuing with our back to school coverage, here’s an awesome way to get the kids in the kitchen after a hard day at school.
Cupcake Ice Cream Cones
Deb bought a nut free cake mix from Wegmans and Madeline followed the instructions: eggs, water, vegetable oil, mix, stir and mmmmm batter!
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