Make that cupcake worth it!

Banana Cupcakes with Brown Butter-Cream Cheese Frosting & Crunch Coating


As a general rule, I don’t care for frosting.  I usually find it too sweet or too gritty or too just yuck.  The exception to this general rule:  the Brown Butter-Cream Cheese frosting that tops these tasty banana cupcakes.  It was a total experiment, and, like Marie & Pierre Curie’s lab tests, the result was earthshattering (though slightly less radioactive).
I don’t make cakes and cupcakes too frequently, usually because I like to share baked goods that are a little less of a commitment.  A slice of cake, a piece of pie, or a cupcake, all strike me as commitment desserts — you choose one and that’s it.  I feel that since cookies are smaller, you can sample a few before the guilt-factor sets in.  Therefore, if I’m going to make cupcakes, I’m going balls to the wall — I’m making sure that commitment is totally worth it for you!

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SRP #20: Agave Maria

An “SRP” in dentistry, short for “Scaling & Root Planing,” is an anesthesia-requiring deep-cleaning procedure.  A FoodSwing Blog “SRP,” short for “Short Recipe Post,” is a concentrated flavor and humor experience – anesthesia optional.

White Chocolate Chip Agave Cookies

Perhaps now that I’m in full-swing orthodontics mode now, I should probably start calling these mini-posts “Retainer Checks” instead of “SRPs.”  Hmmm.  Food for thought…

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Eat More Greens

Matcha Latte Sugar Cookies


Once I’ve made a recipe in excess of 20 or so times, I tend to start to brainstorm ways to play with it.  To be clear, I’m not trying to supplant my tried-and-true favorites, I just want to add some more variety to my repertoire.  Just like one can never have too many shoes, one can never have too many cookie recipes!


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It’s electric! (boogey woogey woogey woogey)

Classic(ish) Chocolate Chip Cookies

As the old saying goes, if you’ve used one oven, you’ve used one oven.  Different ovens have different hot spots, different rack heights, different heating/re-heating speeds, etc.  In other words, using an oven for the first time is a black box — especially if it’s in a rental unit.
Not only am I now acclimating to Richmond’s humidity, but I am also slowly becoming acquainted with my new oven.  Growing up as a gas girl (to be clear, I mean that I have always used gas-powered stoves and ovens, not that I had an excessively gastric-distending upbringing), the electric oven is a new thing for me.  The stove is a major difference, but even the oven takes some getting-used-to.


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