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Because we fully expected our year old wedding cake top to taste like damp styrofoam, I decided to make some anniversary cupcakes based on the ridiculously yummy ones served at our wedding.

We had a traditional bride’s cake, but instead of a groom’s cake we had a spread of goodies. Is that showing my southern side? Do you even know what a groom’s cake is? If you’re not from a groom’s caking part of the country, this would be a more fun cake to give people a choice besides the big white traditional one. It’s typically chocolate, and if you’re lucky made into a crazy theme shape. For example: someone found my blog by searching for “bryant denny stadium groom’s cake” and I once went to a wedding with a World of Warcraft cake.

We didn’t get to eat much at the wedding, but they packed up a picnic basket with goodies for us to take with us for a late night snack. Our #1 favorite thing was the Caramel Mocha Sea Salt cupcakes. WOW. So for our anniversary I knitted together a collection of blog recipes into some incredibly good cupcakes. We may need to make these for every anniversary for the next 50 years. And possibly for family get-togethers too. And birthdays.

All you need are this chocolate cake and this mocha frosting. Then drizzle some caramel sauce on top (yours won’t look as weird as mine because you won’t run to the CVS at the last minute only to discover that they only sell half and half, not cream, which will then make your caramel go wonky because of the difference in fat content), sprinkle a bit of sea salt, and stick a chocolate covered espresso bean on top. SO GOOD. And I won’t even tell anyone if you cheat and make them with a cake mix, a tub of frosting, and a jar of ice cream caramel. Promise.


No, I’m not Lord of the Rings crazed, but I did go for second breakfast today. Main difference between me and the hobbits? Other being a couple feet taller and having waaaay less in the sideburn department than them, I also squeezed in a 20 mile bike ride between breakfast the first and breakfast the second. I commuted in with my husband as far as the gym where he cleans up for work, then looped back around town and home. At which point, my belly insisted that a Kashi bar was no longer sufficient fuel to start the day.

Enter: discount rye bread. I did not grow up in rye country. I think the first time I had rye was just a couple of years ago, at which point I was introduced to the Reuben. Ahhh, the Reuben. Love it. All those weird, funky flavors come together perfectly. So when I saw this happy loaf on sale at the grocery store, I grabbed it. Did I have a plan for it? Ha! That would have made too much sense. I brought it home, took a big bite, and realized it was not meant to be eaten solo.

But my bike-addled brain saw it and said FRENCH TOAST. I consulted Chef Google, who informed me that no, I was not the first crazy person to have this idea. I checked out a couple of recipes, then whipped up some yummy breakfast.

Let me rephrase: I whipped up some yummy, UGLY breakfast. This will not win a beauty pageant, yall. But I’m not really a fan of pageants in the first place, so I will love its ugly flaws. If you want to love it too, just slice up some rye, then whip two eggs per three slices of bread along with a splash of milk and… drumroll… cinnamon. The cinnamon pulls the flavors together incredibly well. Dunk your bread, and get to cooking. My dad trained me to cook any egg products low and slow, and I put the lid on to make sure all the egg soaked into the middle of this thick bread was cooked. And I just may have added some syrup on top. Can you blame me? Because rye is good for your cholesterol and heart health among other things, we can call this a low guilt indulgence as well.

Now to figure out what to do with the rest of the loaf… Anyone who’s not from the rye-free deep south have any ideas?

Twitter Updates

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