Blushing Bride

Another shower on the horizon…perfect opportunity to try my hand at cupcakes. I found a chocolate chip cupcake with a marshmallow like icing recipe that was perfect. I followed the directions precisely. For some reason the batter was really runny…this could be disastrous. I had publix on stand-by. Luckily the cakes and the icing turned out great. It wasn’t my favorite recipe-but the cupcakes were precious and quite frankly just as cute as the $3 versions! I topped them with these cute little brides and grooms. They were a perfect centerpiece for our celebration.

Watermelon “cake”!

On this hot August day, we all needed a little something cool to beat this heat. I was in charge of planning the menu for the baby shower of a special friend. I discovered the idea for a watermelon display in the August issue of Martha Stewart.  AND – I have to shamelessly admit…my version turned out to be much more chic than Martha’s. Perhaps she needs a new stylist!

The melon was a perfect touch of pink for the celebration of a baby girl. I sliced the two ends off of a seedlass watermelon and then used a melon baller to make watermelon “balls”. I then created a cake effect by putting the balls on top of the melon.

To finish off the look, I clipped some greenery and flowers from the yard…and presto…a chic display for watermelon!

Do you wonder if I weigh a million pounds?

I just realized that my new thing blog seems to be taking on a food slant…everything seems to come back to food. I do love food. All kinds. I could easily weigh a million pounds, but I am constantly on a diet of sorts. It’s a curse to like everything…and I really do love to cook and eat. oh well. I’ll work on expanding my horizons a bit in the coming week. The problem is that it is too hot to do much else.

So today I decided to try a chocolate bar with a little Asian slant…to continue on my Asian theme. If you remember from “Chocolate Week”, Vosges is my favorite kind of chocolate. My dear mil bought this for me…guess I am not driving her too crazy yet! This dark chocolate bar contained ginger, wasabi and black sesame seed. It didn’t appear to look different from your average joe dark chocolate. It didn’t smell different either…and quite frankly, it didn’t taste very different either. I could definitely taste a hint of the ginger, but not the sesame seeds or wasabi. I was not too excited about the wasabi…couldn’t figure out how that would complement chocolate. I followed the correct chocolate method…to smell, to let it melt on my tongue, to savor. But I have to tell you, this was not one of my favorites. Go for the bacon flavor! It’s to die for.

Take Two

Sin Pots again. After realizing the terrible mistake I made with the egg whites versus the egg yolks, I decided to try this recipe again…but follow the directions this time. The egg yolks made the dish ten times more rich and creamy…much more decadent. If serving for a dinner party go with the egg yolk version. If serving on a weight watchers menu…use the whites. It’s always good to have options.

Sin Pots

If you live in Gville, then you know what I am talking about. Sin Pots are an Augusta Road tradition found at the Augusta Grill. Rich warm chocolate cake baked on demand in a little pot (ramekin)…but not fully cooked so that the center is still gooey. Ok so my mouth is watering just thinking about these “sinful” treats. Skip the dinner and head straight for the sin pot.

I came across a recipe recently that I thought sounded very similar to these Augusta Road favorites. To celebrate my MIL’s birthday, I thought we would give it a shot. I was entranced in cooking a gourmet meal, recapping my day with C and enjoying a little Friday cocktail while pulling together the ingredients for this little dessert. In the chaos of the kitchen, I misread the recipe. I thought when I was assembling that it looked a little runny. But hey, I had never made this before and I am not really an experienced baker.

What cooked up were really delicious light fluffy sin pots. Not nearly as dense as  those I had grown to love from the Augusta Grill. But the centers were gooey, rich and delicious. We all agreed this was a keeper recipe. I went to bed thinking about the recipe…dreaming of another sin pot…and I woke up thinking about them. First thing  in the morning I ran down stairs and revisited the recipe. Bingo. I figured out the difference. I had substituted the three egg YOLKS for three egg WHITES!!! Guess I created my own little not so sinful  sin pot recipe! 

Sin Pots
51/2 ounces of really good bittersweet chocolate in small pieces
1/2 cup + 1 TBS butter
3 large eggs
3 large egg yolks (or egg whites!)
1/3 cup of sugar
5 TBS of all purpose flower

Preheat oven to 375 degrees. Lightly grease six small ramekins (pots). Melt butter and chocolate in a double boiler. Allow it to cool a bit. Combine eggs, egg yolks (or egg whites…for less sinful sin pots) and sugar. Beat on medium for 5 minutes. Add flour- beat until combined. Add chocolate. Fill the prepared ramekins half full. Bake 11-12 minutes. Outside edges should be set, but center should shake when ramekin is moved. Be careful NOT to over bake. You want the inside to remain gooey. Dust with confectioners sugar. Serve with strawberries on the side, ice cream or whipped cream.

Enjoy this little sinful taste of heaven!