Holy Cupcakes!

There are times when you just have to admit that someone is better at something than you are. For example:



Those are amazing, delicious cupcakes. They are a vanilla cake with real strawberry pieces baked in topped with fresh strawberry buttercream frosting and garnished with a milk chocolate dipped strawberry. Moist and fluffy, these little babies are packed with enough strawberries that I can pretend they're almost good for me. They're a touch on the sweet side, but I'm counting that as a self-defense mechanism.

I did not make them. They were made by some lovely people I found through the DamnPortlanders LiveJournal group. Word on the street is Sandi is the main baker and Jeff takes pictures and delivers (and occasionally helps, such as dipping the strawberries on these.)

Part of the schtick is that they'll do just about any combo you can think of. Previous batches included:

• Chocolate Guinness stout cake with Bailey's buttercream frosting (aka Irish CarBomb Cakes)
  
• Spice cake with cream cheese frosting
• Lychee fruit cupcakes with coconut buttercream frosting
• Chocolate cake with pomegranate buttercream frosting
• Chocolate chip cake with mocha buttercream frosting
• Classic red velvet with cream cheese frosting
• Brown sugar pound cake with Bailey's buttercream frosting

As you can see, these are no ordinary cupcakes. Here's Jeff describing the process on their Livejournal Cupcake community:
"We will bake you just about any kind of cupcakes you can dream up, just about any day of the week. You don't have to wait for a special, just contact us at sistermarycupcake at gmail, and we'll get something to you pronto. We can do weddings, make some groovy cupcakes for your office meeting, graduation ceremony, whatevah. Or, just order a dozen, close the front door, and go CRAZY.

Prices are usually 25/dozen, or 20/dozen if you catch one of the specials here. Delivery is around five bucks, but we're negotiable on just about anything. We're doing this because we love it (and because we have five kids and a little extra income helps!). We approach all business decisions with love. Seriously. We've driven all over, replaced dog-eaten cupcakes, whatever it takes, because if you're not happy, then it's not as much fun to spend your money. :)"



Rating: OM NOM NOM

Savory Nut Burgers

This is based on a recipe from 15 Minute Gourmet Vegetarian by Paulette Mitchell. I *love* her book. Even though with chopping time the recipes take more than 15 minutes most of the time, it's still chock full of great info and ideas. I'll put up my chili recipe at some point, which is also based on one out of this.

Ingredients:

raw or toasted walnuts
wheat germ
small curd cottage cheese
onion
fresh garlic
parsley
soy sauce
eggs
pepper

*Why no specific amounts? Because every time I make these "off the cuff," they are better than the recipe. Play around with the amounts! Add cashews! Go crazy!

1. Put the chopped onion, garlic, parsley and soy sauce into a food processor. Process until of an even consistency. Empty processor bowl into medium bowl.
2. Into the processor put about 3/4 of the walnuts. Process for 15-25 seconds. Add in the rest of the nuts and process an additional 10 seconds. (This will give the finished product more texture.) Add to the onion and herb mixture.
3. Stir together and add wheat germ, cottage cheese and pepper. (You should taste it at this point to see what kind of flavor you have going. Maybe you want more onion or garlic...) It should be crumbly, like coffee cake topping. It shouldn't hold itself together at this point.
4. After it is flavored how you would like, add in the eggs, one at a time. I recommend beating them first.If you add too many and the mixture is too moist to hold together, add some more wheat germ.
5. To cook the mixture as burgers, just form patties about 1/2 to 3/4 of an inch thick, heat up a little oil in a pan and cook on the stove. (Don't cook these on a grill, they sometimes fall apart...) They only take a few minutes on each side.

*Another note: I've altered this recipe to make "meat"balls (or, nutballs, if you prefer) and also spiced it sausage style for breakfast burritos. It's pretty versatile and satisfying to most everybody.