Know when to walk away...
Not all cooking adventures will be da bomb.
Note to self:
Do not try to make up your own version of a tomato & basil quiche, ever again.
But put these on the list of hold 'ems...
Sounds gross, looks gross when you make them. Tastes like spice cake or carrot cake without the carrots. No joke.
Cupcake Ingredients:2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp each ground nutmeg and ginger
1/2 cup Heinz tomato ketchup
1/2 cup water
2 tbsp red food coloring (I used 1 Tbsp of red gel coloring)
3/4 cup butter, softened
11/2 cups dark brown sugar, packed
Directions:Preheat oven to 350 degrees. Place liners into two 12 cup muffin pans.
Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and coloring in a separate bowl. Set aside.
Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for one minute.
Divide the batter evenly between the prepared liners.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool the cupcakes for 10 minutes before turning onto a rack to cool completely.
Cream Cheese Frosting Ingredients:8 oz brick-style cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups icing sugar
Frosting Directions:Beat the cream cheese, butter and vanilla on medium speed for 3-5 minutes or until smooth.
Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy.
Frost the cupcakes or pipe on frosting with your favorite piping tip and decorate as you wish.
So, I know it's hard to believe, but I may just be a little tired of cupcakes. I'm going to take a week off and see how I feel about Pumpkin or Elvis Presley banana ones next time.
In other news today:
Hunter is taking the ACT at Dixie College this morning.
A right of passage. I told her, the trick is to know when to hold 'em and know when to fold 'em.