Attention ladies and gents – Valentine’s Day is around the corner, and you are about to be given the tools for a delectable sweet that will have your sweet thinking you are: a. thoughtful b. a great cook and c. not at all concerned with the size of their ass!
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It’s the beginning of December and I’ve already purchased enough cans of Libby’s Pumpkin to support them until next November. Seriously, if I could throw pumpkin into everything during this time of year I would.
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The beauty of my life as a novice baker lies partly in the fact that I don’t like sweets. Don’t get me wrong – I love baking them, smelling them, working with them and sharing them… my taste buds just prefer the savory side.
Trust me, this is a good thing. My list of food/beverage related vices is long enough that sparing me of sweet related calories is a God-send. Now when I start making my own cheese, beer and bread – we’ll be in trouble… “we” being my waist-line.
Every now and then us novice cooks and bakers get ballsy in the kitchen (at least we should be gettin ballsy) – sometimes the results are tremendous and other times, disastrous. As in life, in the kitchen it’s important to step out of your comfort zone, take a leap of faith and just go for it.
For me, my comfort zone is definitely in the cupcake, cookie zone, so when I snatched the amazing Baked: New Frontiers In Baking and drooled after some big boy cakes – I decided to step it up.
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I wonder if there have been studies on the effects of nostalgia making things taste better? Every now and then I pick up Swedish Fish from the gas station, and reminisce about penny candy jars and little league baseball games. Those things are like wax, but damn they taste good in my mind.
I would argue for nostalgia making these Hostess Cupcake impersonators taste so darned good, but they just ARE that good!
Fresh whipped cream, tangy and bright mango puree, and a sweet and moist vanilla tres leches cake… Sublime. Don’t be intimated by words that aren’t in English ladies & gents, this is one of those times to embrace the foreign and unknown.
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