Monthly Archives: October 2011

Pumpkin Cupcakes with Maple Frosting


Every fall, everyone goes all out Pumpkin. I mean, It’s Decorative Gourd Season, Motherf*****s!

So I’ve willingly and joyfully accepted the season by fulfilling my duty as Indian Martha Stewart and baking pumpkin cupcakes. If you know me you know that I absolutely love Ina Garten (and Martha, but Ina more so). Even if she cooked like Rachel Ray I would watch her show for the mere sexual tension between her and every (gay) man she cooks for on the show. She’s reminds me of a squirrel, eating, giggling (squirrels giggle), flipping her hair, pining for attention from her husband, and her florist, and her neighbor,  everyone. And come on HUSBAND (Jeffrey), show her some love! You guys had that awkwardly illegal relationship when she was in high school and you were in college. You were her brother’s friend! Breaking bro-code. I mean, it’s fine. She made him brownies. She also used to work for the White House as a policy analyst, but we get it, she’s amazing.

I love her show, I love her cooking. And here is her recipe.

The Maple Frosting I found to be super delicious, and so simple:

  • cream cheese
  • unsalted butter
  • Natural Maple Flavor
  • pure vanilla extract
  • sifted confectioners’ sugar

Hey, look how pretty we are!

Bravo! Thanks to Kristy Brannon for the photography.

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Ginger Soy Chicken on a Bed of Spinach

This recipe was originally on a bed of iceberge lettuce, but that’s disgusting. Thanks, Rachel Ray. I would never seek out a
Rachel Ray recipe but I was hungry and short on time and my roommate had the Book of 10 handy. Also for all the health conscious ladies out there, low-carb!

I altered a Rachel Ray recipe and it got tastier. Surprised?

I’m not big on salad, and the spinach was difficult to eat. Serial salad tossers: is it hard to eat spinach? How are you supposed to put it in your mouth without getting juice all over your face (intentional). Maybe I’ll make that into a poll.

One thing I will credit to Rachel Ray is my discovery of Tamari Soy Sauce. It’s 100% soy, organic, and gluten free. And très delicious. I used San- J for you foodies.

Last post follow up: I had some leftovers of that egglpant dish and I wanted to VOM! Threw it out. Highly likely that I have a taste aversion to balsamic vinegar, mozarella cheese, and eggplants now.

Skillet Eggplant

This dish was just strange. I thought going into it that the familiarity of eggplant and onions would mingle well. What actually happened was balsamic vinegar, stuffed green olives, and mozzarella cheese mashed together giving me a hesitance on my tongue that I don’t like to associate with food.

In my mind I could picture some young foreign child, eating this bowl of half-liquid, half solid, sweet and sour, juicy and tough meal. A young foreigner. Not me. This was like Ratatouille except bad. The aftertaste was pleasant, but the actual act of eating it was pretty gross. Too salty. This recipe came from “Seasoned in the South” by Bill Smith. The author says the recipe came from someone’s grandmother from Asheville. I’ll take that as completely unreliable. I don’t know how this is supposed to taste or look like southern food, but it was…unique. An acquired taste for sure.  

My opinion: not ok!

Simmering in its own juice of confusion.

 You could also use sherry vinegar and feta cheese, but I don’t see any improvement, and I doubt I will try it again. Yummier things next time.  From Best of the Best Vol 9.

Creamy Gorgonzola Pasta Primavera

I have been meaning to start a food blog from some time now, but I was a little reluctant to begin.

Simply put: I am a busy girl. The leaves of my planner are blotched with ink stains, like the chaotic remains of yesterday are reminding me to keep my sanity while I can and relax next time. Keeping my sanity involves de-stressing, and for me that most certainly involves food. Food is my art, my activity, and my ritual. Give me food and give me happiness. 🙂

Creamy Gorgonzola Pasta Primavera

Like, delicious.

 A simple recipe from “Supper at Richard’s Place”- Richard Jones. I got it from Best of the Best VOL 9. Gorgonzola has a sharp smell and a tangy aftertaste that goes well with penne. Brocolli is also one of my favorite vegetables as far as health food goes, so this was a success.

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