Have you ever had one of those days… you know, those days? Well, I did, and it was grand. From mid-morning on, I was just ready, ready to go home and bake tiramisu cupcakes.
When it comes to recipes, I like to do a little research and a lot of messing around. For round one, I went off of this cupcake recipe (Tiramisu cupcakes) from The Cupcake Project.
At first, I tried to go all legit and take super pro-photos to document the whole process. Well, that didn’t work. My camera died around the time time I was halfway through the first attempt at boiling the custard topping. My camera died and the custard curdled. Win, win.
(Side note: That’s what I get for leaving my camera on for who knows how long.)
Then I went for a second go at it. I stirred a little lot more. Actually, The Cupcake Project didn’t really break this down. In panicked “I’m doing this all wrong” call to my mom, I found out that, for custards, you’ve typically got to stir the yolks until smooth, add the sugar and stir until smooth, then add the milk (and stir until smooth).
Fast forward, as I tediously stood over the stove whisking away, and voila, I had a perfectly delicious custard on my hands. C’est parfait. Then you wait… and bake.
While the custard chilled, I whipped egg whites, yolks and folded together the ladyfinger cupcake batter. I also had to blend to make coffee… using a paper towel filter. After the cupcakes were cooked, I soaked them with the coffee + whipped rum combo (sooooo much better than plain rum), added the custard (that had been blended with cream cheese) and topped them whipped cream/rum.
All in all, it was tasty, really tasty, but it was too much tiramisu and not enough cupcake. I guess that just means I’ll need to keep trying!
I started this year on a mission: 52 recipes over 52 weeks. All-in-all, that lasted about a month, maybe a month and a half. If you want to have dinner on the table in time for, well, dinner, you kind of have to a little bit of time on your hand. And money.
Now, I’m on a new mission: baking. Baking cupcakes, to be exact. This week, I’m working on perfecting a strawberry shortcake cupcake recipe. So far, so good. I’m my toughest critic, but otherwise, I’ve been getting rave results.
…. well, I may have spaced taking a photo of them before they were eaten. I modified the frosting recipe (more whipped creamed, less butter), and I do believe they turned out much better (and much prettier).
Next week, I’m tackling tiramisu cupcakes.
First of all, I hope y’all had a happy Fourth of July.
A year ago, I moved to to Chicago… six months after visiting it for the first time. You could say that I fell in love with the city. It’s big city vibes, the ‘L’, the parks and Lake Michigan (of course). It was a beautiful city (it still is).
Five days ago, I moved into my second apartment since living in the city. My roommate and I decided to trade up on the neighborhood (University Village to LP — that’s Lincoln Park), trade sideways on the kitchen (more kitchen square footage for older appliances) and trade up (mostly) on hardwood (or fake hardwood) floors, smaller bedrooms and an open living/dining room. Oh, we also got a back yard.
Today, I tried tackling the kitchen. As all new homes go, you’ve got to figure out certain… kinks. Take, for instance, our oven. It may or may not run cooler by 50º (edit: that still has yet to be determined, and it’s mid-october). Even the stove has its kinks, as in it likes to turn off if you put the flame anywhere from mid to low and some of the burners have to be started the good-old fashioned way. As frustrating as that can be, I’m trying.
(Side note: I’m pretty sure I cursed more than my fair share during this first sakred cooking experience in the new house)
Though I still have my oh-shit-i-live-in-chicago moments, I’m glad that I live here. In this second floor walk up with (fake) hardwood floors, a large kitchen with shitty appliances and a back yard. In Chicago — where foodies run free.