I got this chocolate cupcake today at Simple Bakery in Lake Geneva, Wisconsin. First, I got lunch with my parents. Afterwards, we went to the bakery next door for some bread and desserts. The cupcake was super moist and chocolatey. And usually I don't like frosting. But this frosting was so good. Very light and creamy with real vanilla flavor. It tasted just like an old-fashioned whoopie pie.
I know, I know....more food photos. I am having so much fun with the colors in my garden that it's really hard to not post the photos.
My go-to snack/meal lately. So delicious with herbed cream cheese, shallots, snipped herbs, cucumbers, and smoked salmon. Yum.
Oh, and don't forget dessert!
I have been wanting to try this cake recipe for some time now as well as try a mini bundt pan I was given. I decided to put the two to the test.
I was super curious about the amount of poppyseed the cake recipe called for. And also, they are soaked in milk until they swell.
The cakes themselves turned out fine. I used the sour cream option as buttermilk was the other option. I thought the cream would make a stiffer batter for the little molds. If you are interested, the cookbook I baked these from is Deborah Madison's The New Vegetarian Cooking for Everyone
I recently found this fruit at my local grocer, Fruitful Yield. The brand is called Divino from Italy.
It's basically the freshest fruit harvested from off the Amalfi Coast of Italy at peak of ripeness, the flesh scooped out and made into gelato, refilled into the fruit skin, and flash frozen.
I have to say, if you can find locally, I recommend wholeheartedly.
