devilishly good

Folks, autumn is upon us and Halloween will be here in less than two weeks.  Why not take a leisurly stroll over to The Year of Halloween and check out my guest post, 5 Spooky Treats for Halloween?  From Living Lucurto’s sweet brains in a jar to Martha Stewart’s shattered glass cupcakes, these are some of the spookiest, ooiest, devilishly decadent Halloween treats around.

Image & Recipe via Living Locurto


baking makes you a crazy person

Since it’s currently eleventy-billion degrees in San Diego, no sane person would be gleefully contemplating turning on the oven and spending a day basking in cookie-fueled heat. Clearly I have the crazy, because the next few days look like they’re going to be a baking marathon and I couldn’t be more excited!

Two projects I’m tackling are treats to pack up and send on a guys get-away weekend, and making another round of gluten-free vegan cupcakes.

First, I’ve been itching to make these Peanut Butter M&M Bars from The Gonzo Gourmet.

Gourgeous, right? Thinking that they will be the perfect send-along treat. Maybe I’ll mix things up and make a few with Reese’s Pieces for my fellow peanut butter fiends. Can’t wait!

As for the cupcakes, I love making things for my friends with dietary restrictions. Sure, it’s easy to whip up a batch of flour-butter-egg goodies, but a little extra time and effort can often yield a batch of deliciousness that’s all the more meaningful to someone seldom able to indulge in treats. I’ve been playing around with some recipes and resources to make gluten-free, vegan cupcakes for a special occasion. My first batch yielded these dark chocolate cupcakes with chocolate filling, topped with “butterscotch” mousse, caramelized sugar, and smoked sea salt.

The flavor was great, but (as usual), I didn’t write much down so need to re-make it a few times to check quantities and technique for the big event. And I always figure that, as long as I’m making another batch, I might as well tinker with it a bit. I originally used a GF mix (with some tweaking) for the cake, but I’ve been eyeing this slightly more complex chocolate cupcake recipe from Gluten Free Girl. So dark. So chocolate-y.

Next step: to the ovens!

brown sugar bourbon glaze

Thanks to everyone who showed up this weekend to the San Diego Food Bloggers Bake Sale!  We have a ton of wonderful San Diego food bloggers and the bountiful display of goodies for sale Saturday was nothing short of jaw-dropping.  Our Bourbon Caramel Cupcakes and Chocolate Cherry Bombs were a huge hit (sold out! Thanks, San Diego!) and I fielded a few questions during the sale on how to top a cupcake. 

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a cupcake/a universe/a photograph

It is the way that she bites into a cake
Without a morsel of inhibition
Without any manners and laughs loudly
That makes her stand out.
Blood of a Viking, blue veins on pale skin
Like some vein-filled map of Czech Republic
We locate her there
The lamplight shines
A Criss-Cross Path in the branches
The storm flashlights in the sky
As she stands with cake in hand
In a cozy room in a small friendly town
Posing for a picture.

 

- Zubyre Parvez, “A Cupcake/A Universe/A Photograph”

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