Dang it, Sprinkles Is Tasty.

Sprinkles are tasty? Whatever, they make a mean cupcake. And by they, I mean me, using their official "mix". I expected the cupcakes to be mediocre at best. Cake is cake, so it's hard for it to NOT be somewhat delicious, but I'm skeptical of these high-falutin' and trendy cupcake places, and have wondered if there is too much emphasis on style points, or wowing everyone with massive amounts of frosting, as opposed to a quality baked good. Are they worth the $3.25 a piece ($36 A DOZEN, PEOPLE) that they charge? Well, if you can't bake...maybe?

I was pleasantly surprised, I must say, and I wish I knew their flour to sugar to cocoa ratio. The cake wasn't overly dense like a lot of "homemade" recipes, and it was moist and chewy with a great tangy, sweet red velvet flavor. I think I forgot to mention they were red velvet. Their cream cheese frosting recipe was scrumptious as well, although I recently made cream cheese frosting from another recipe (thanks, J&D!) that used a bit of lemon juice instead of vanilla. Sooooo good, but that's for another time. Until then, enjoy this picture of the finished product, with the signature Sprinkles dot.

Instant Technology!

Best commercial this year.

Found it! Or: Food photography is not my strong suit...

I'm a little grossed out by this picture. I realize my mind is in the gutter, but I would imagine that a food stylist's biggest challenge is making sausages look less weiner-y. Also, making sure the mashed potato/ice cream doesn't melt.

Soup, There It Is

Brrr! Man, it's cold, as evidenced by the news, and by the gigantic icicle Lyla tore off of her house with her bare hands. I absolutely can't complain about the cold in San Diego when I see below freezing temperatures where my friends are. Who am I kidding, of course I can.

Since the mercury has been dipping into the 50's lately, that means it's soup weather in San Diego. Lately I have been really into the radio program The Splendid Table. I love listening to the podcasts which are hosted by the delightfully unsnobby yet super knowledgable Lynne Rossetto Kasper. She sounds like she's been smoking for far too long, but she speaks with a smile, and I like that. I also receive her weekly e-newsletter, Weeknight Kitchen. It usually only has one, maybe two recipes, but they are always simple and delicious and relatively doable on a weeknight.

May I recommend the Winter Squash Soup and Stout Batter Bread? The bread is suuuuper easy, and is the PERFECT way to use up the cans of Guinness I scored from a Ring party like 3 years ago, thinking Shane and I would work through them nice and easy. I kept waiting and waiting for Shane to drink them...then I finally threatened to throw them out...BLASPHEMY!! How dare I think to throw out good beer?!? And then this recipe landed in my Inbox. Victory! Dense, beer-y, moist, and yummy.

The soup is nice and yummy and easy as well. Actually, the hardest part is peeling and chopping the butternut squash, but thanks to thekitchn.com, there is an easier way than just going at it with a vegetable peeler. Don't leave out the heavy cream at the end, I know it's optional, but it's only a half cup, and it makes it so thick and creamy. Scrumdiddly.

Oh, you want the recipes? Well, for some reason I can't find them on the Splendid Table website (guess the lovefest is over...sigh...), but if you shoot me an e-mail or make a comment, I'll forward you the newsletter issue it came in.

The best part? WHERE THE HECK ARE THE PICTURES I TOOK??? I have no idea. I have been stumbling over these pictures for months now, waiting to write about this soup, and now I can't find them. Good gravy. So, I guess I'll just leave you with an oldie but a goodie:

Let's Reminisce

Is that how you spell reminisce? I am still in Colorado (we finally escaped the icy clutches of Grand Junction), enjoying soup, babies, hot buttered bourbon (oh yes), and all around good times. Last night we were watching an old SNL episode (the one with Josh Brolin), and the fantastic Will Forte was on Weekend Update doing his bizarre and awesomely hilarious Tim Calhoun personality. This brought back memories of one of the funniest things ever, which Kelly, Ross, and I promptly found online (or rather, a version of it), and laughed hysterically at. Also, note to NBC: STOP TAKING YOUR SNL CLIPS OFF YOUTUBE. You're only hurting yourselves, because your own website stinks. Thank you. Now, enjoy:

Guess Who's Stuck in Grand Junction?

That's right, The Wendels. Sigh. It's almost 7am in Colorado, and the pass over the mountains through Vail is closed. So, we sit in our hotel, hoping it opens soon. We're so very close to our final destination...but no cigar. Melt, snow, melt! Plow, plows, plow! Also, stop snowing, sky. Thanks.

Sweetness

Oh hi there. It's been a very hectic few months, all filled with fun things. An engagement, two weddings, a protest, and 60 miles of walking, and it's been a busy fall. I'm going to write a longer post (I swear) about the 3-Day, but I'm sitting here eating ice cold chunks of 70% Scharffen Berger chocolate, so I thought I would discuss some of the sweet treats I whipped up this holiday season.

There was a Cake Walk at City College (for what, I'm not sure), so I thought I would make some cupcakes and try and participate in my campus community. I'll spare you the longer tale of how my gorgeous cakes were greeted with indifference (an outrage! i even wrote an indignant e-mail!), but I'll happily share a blurry picture of my marzipan leaves:


I visited the monkeys in Colorado for Thanksgiving, and managed to leave my camera there. Alas, I was unable to document this year's co-worker treats. Thanks to my idol/mortal enemy Martha Stewart, I had a delightful time learning how to use a candy thermometer when I made Fleur de Sel Toffee. And Deb at SmittenKitchen.com has a fun recipe for Orangettes that I modified just a skoosh. I only dipped half of each peel in chocolate, and I also rolled a batch in superfine sugar. Yummy stuff.

And now, some random observations. Unless you are a professional soccer player, a homosexual, or a 15-year-old boy, you should please stop doing your hair like this:



Secondly, I'm watching some sort of Celebrity Skifest on CBS right now, and they just BEEPED out Larry David saying the word "testicles." This is what we've come to, Focus on the Family?? IT'S A BODY PART!!! Thank you.

Thirdly, this guy needs to be stopped:



You may know him from the cable company commercials, his featured role as Agent Cho on The Mentalist, or his two-episode arc as Chaplain Alan Lantz on The Unit. Or maybe you were minding your own business, pumping gas at the Shell station at the entrance to the 163, and this clown "knocks" on the glass of the TV that is perched above the pump. Thanks, NBC "Fuelcast" for forcing this guy into my life even more than he already is.

Toodles!