Monday, You Aren’t Even Bringing Me Down
So . . . buttermilk. I have to say that I’ve never made anything using buttermilk before. Not a big deal, I realize. The thing is, I only needed a small amount of the stuff for the cupcakes I made yesterday and now I have nearly a whole container of it sitting in my fridge. I suppose I could make buttermilk biscuits. Or find another cupcake recipe that calls for buttermilk. What do you guys do with buttermilk? (Other than pancakes because I don’t make pancakes during the week and I’m not sure the milk will keep until the weekend.) If any of you (three readers) have a tasty but not too complicated recipe for something that contains buttermilk, please, send it my way.
Now, the cupcakes. I finally got around to making the chocolate & bacon cupcakes that I mentioned in a previous post. Despite being a huge chocolate lover, I’m not a big chocolate cupcake fan. In fact, chocolate would probably be the last flavor I would choose if I was in a fancy cupcake shop. I typically prefer vanilla or something like that for my cupcakes. (Though, I do love red velvet.) For me, when it comes to chocolate and baked goods, a chewy dark chocolate-y brownie will always come in first place. I think I might even like brownies more than cupcakes but that is a whole different post altogether. (Later, people, later.)
Anyway, the bacon cupcakes turned out to be pretty dang tasty. I love the sweet/salty combination (dark chocolate covered pretzels, anyone?) and could not resist when I first saw this recipe. Plus, bacon. Bacon makes everything better. These cupcakes are proof! I wanted to use fancy sea salt on top of the cakes but I didn’t have any so I used fancy sugar and a tiny bit of kosher salt. And it is not as bizarre as it might sound. The flavors are quite complimentary. I wish I could send a cupcake off to all my cupcake loving friends. (Dave, I did set one aside for you.)
Is this turning into a cupcake blog?! Jesus. It seems to be all I ever talk about.
But here, take a look at the finished product:
The chocolate I used was not the Hershey’s Special Dark that the recipe calls for—I could not find that stuff anywhere! Nor could I find any suitable dark chocolate unsweetened cocoa! So I settled for regular Hershey’s baking cocoa and called it day. I think the dark chocolate would have taken these bad boys up a notch in the rating scale but they were still good, regardless.
You want one now, don’t ya?
Oh yes, you do.
I didn’t spend my entire weekend baking. I also went to my aunt’s 40th surprise birthday shindig in Jerz. It was great—eating and drinking and all-around good times. Plus, I got to wear my lovely new yellow shoes. I wish I had an outfit to wear with them every single day because they are pretty fabulous.
Dinner was at Sakura, a Hibachi restaurant in Turnersville. Let me just say, Hibachi is a great way to give my large family a reason to hoot and holler, loudly, in public. (And it was a really great idea, by the way.) I’ve only been to a Hibachi restaurant once and I don’t remember it being nearly as lively as it was on Saturday. There was food being thrown, sake being squirted down people’s throats . . . total mayhem. But good mayhem. I found it especially endearing to see my grandparents and Marcia’s mom getting bits of rice and broccoli thrown at them, all the while keeping a smile on their faces and laughing pretty damn hard. Total team players.
More photos from the evening can be found here. I start laughing to myself just thinking about the whole event.
Edit – After looking through all the photos again, I realize just how non-Italian I look compared to everyone else in my family. I’m such the odd woman out, all pale and full of freckles. Ha!
Completely unrelated to cupcakes or rice-throwing, it’s really freakin’ gorgeous outside today. I wish I could skip the next three hours of work and just laze about in the park. Stop reading this and go outside, people! Enjoy it for me!