Psssst...hey, you!

Shhhh! I've gotta whisper this; this is delicate information.

I'm currently temping for a company that is extremely relevant to this blog. Now, don't wet your pants or anything. I'm just working the front reception desk for two weeks, and no, I don't see Paula Deen or Emeril Lagasse waltz in everyday for work, but still...kinda cool, right?

P.S. Sorry about my absence from the blosgosphere! May has been a busy month. I'm hoping to get back on a regular posting schedule soon. So don't worry, I've been testing out some great new recipes and finding lots of fun stuff to post about so be on the lookout!

My Sadness Leads to Spice Girls, Cake Balls

Liz, my part-time comic-strip artist and full-time bestie, has left the New York Metro Area for greener pastures—well, she will certainly be surrounded by greenery—her far homeland of Connecticut. And since I’ve made, like, two whole other friends after five years in NYC, I’ve been acting like a whiny turd for months. Anywho, I’m drowning my sadness in old Spice Girls songs, specifically:



It’s incredibly apt for this situation, you have to admit.

There was also a wake (errr…going away party) for the departing and beloved Elizabeth. I contributed spinach dip (of course), but I also tried something new—Red Velvet Cake Balls—which you may recognize. Basically, these are the simple version of the Easter Cake Pops from Bakerella. I wanted to make little Liz zombie heads, but I thought I should keep it simple since this was my first attempt. Maybe someday I’ll manage to do more than the basic version.

Word of advice, if you make these—and you should, because census was they were delish—give yourself a lot of time. The directions seem simple, but it is time-freaking-consuming. The cake alone takes about 30 minutes to bake, another 45 minutes to cool. And then there's the rolling of the balls, the chilling of the balls, the chocolate coating of the balls, etc. (Yes, lots of balls. The hilarity of that sentence is not lost on me.) Of course, if I hadn’t started baking at 11pm when I had to get up at 6am the next morning, maybe the time issue wouldn’t have seemed so important. I'm going to blame 2am on the fact that these look a little busted. Thank goodness for sprinkles in the shape of cows, dinosaurs and stars.

Red Velvet Cake Balls
Recipe from Bakerella

1 box red velvet cake mix, baked according to directions on box for 13x9 cake
1 16 oz can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
wax paper or aluminum foil
sprinkles, optional

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours, or pop them in the freezer for 20 or so minutes. Melt chocolate in microwave per directions on package. Use a spoon to dip and roll balls in chocolate. Tap off any extra and lay on wax paper until firm.

Makes approximately 40 to 50.

Quote that made my day (creative title this is not)

"They had their cake, loved it, masticated it, chewed it and then became extremely sick from food poisoning."

From Rich Juzwiak, the fabulous blogger at FourFour, in a post about the infamous ladies of 1975 documentary, Grey Gardens, and current HBO movie of the same name starring Drew Barrymore and Jessica Lange.

Life Lesson: When cupcakes are involved, it's OK to act like a 4-year-old.

Even though I haven’t had cable TV for almost a year, I manage to spend an inordinate amount of time watching TV shows. I get my fix online, since most networks now provide episodes on their websites. This weekend I decided to catch up with The Gosselins, TLC’s adorable big family. The show, Jon and Kate Plus 8, follows Jon and Kate Gosselin, their twin 8-year-old girls and their 4-year-old sextuplets.

In this episode, the sextuplets turn four and instead of throwing their usual carnival-themed bash, the kids go to a bakery and decorate cupcakes instead. (Btw, I totally have the sprinkles they use. Wut!) The drama doesn’t start until they get home from the bakery (around minute 3:45 in the clip below), and the kids are told that they won’t get cupcakes until they eat their dinner.

Of course, some of the kids—in this case, the three boys—don’t eat dinner and have mini meltdowns when they realize they won’t get their birthday treats. This glorious moment is why I felt obliged to post this clip. Perhaps I’m cruel and heartless but I chuckled to myself when Aaden cries in anguish, “I don’t get my cupcake?!” (at 5:10)

Then again, it probably makes me laugh because I know that in that situation I would scream the exact same words, just with more tears and violence.

Taking Inventory

I realized that the folder for food photos on my computer was becoming unruly, so I decided to organize it today. What I realized in the process was appalling—I have 28 recipes that I have made and have yet to blog about.

The horror! The shame! The… procrastination!

And if I’m going to be truly honest, then I have to admit that there are many more un-blogged-about recipes than that. They aren’t as obvious since I don’t have photos of the finished products. This often happens because I’m STARVING and just want to eat instead of worrying about lighting and presentation. But I know those delicious little meals are lurking in my guilty subconscious, waiting for blogging redemption.

So, in the spirit of being as productive on my blog as I apparently am in my kitchen, here’s a vegetarian recipe that I made a couple of weeks ago.

(Btw, I have SO been keeping my New Year’s resolution to make veggie meals at least once a week. Go me!)

Moroccan Chickpea Stew
From First for Women, 2008

When to cook: On a weeknight when you need a quick meal and you’re sick of your go-to of pasta or baked chicken. This only takes about 20 minutes to prepare, and couscous cooks in 10 minutes or less!

½ cup chopped onions
2 teaspoon chopped garlic
1 teaspoon Moroccan rub, like the Spice Hunter (I couldn’t find this in our crappily-stocked grocery store, so I used some various spices already in my cupboard…a little ground cumin, thyme, salt and pepper.)
2 Tablespoons olive oil
2 cans (14.5 oz each) fire-roasted diced tomatoes
1 can (15.5 oz) chickpeas, drained.
2 cups arugula
¼ cup raisins (Or Craisins, which I used instead because I had them on hand)
¼ cup slivered almonds
Cooked couscous

Heat oil over large skillet on medium heat. Cook onions, garlic and spices in hot oil. When the onions are soft, add cans of tomatoes and chickpeas; cover and simmer 5 minutes. Stir in arugula, raisins and almonds. Cook 2 minutes. Serve over couscous.

Makes about 4 servings. Total cost: $8.58; $2.15 per serving.

The First—and Probably the Last—Time I Post about Kate Moss

Fun Fact: I am a connoisseur of celebrity gossip and news. Tabloids like Us and Star are the new generation of soap operas like Days of Our Lives and As the World Turns—it’s just good melodrama and crazy antics without the bad acting (for the most part).

Yesterday as I was reading my gossip blogs, I found something interesting: Kate Moss has been cooking kosher meals for her boyfriend Jamie Hince, from the band The Kills, and now she wants to write a cookbook. From Hollywood Rag: “A source said told (sic) Britain's Daily Mirror newspaper: ‘She's buzzing about the idea of being the first supermodel to release a cookbook.’”

Hhhhhmmm.

See, I’m not surprised when a 90s-era supermodel launches a clothing line or perfume, stars in her own reality show or writes a tell-all autobiography about her career. (In fact, I encourage these things. America’s Next Top Model is ludicrous and glorious, and I am absolutely addicted.)

But a cookbook, Kate Moss? It’s great that you’re learning to cook, and that you like creating meals! It really is! But your newfound love of kosher cooking does not mean that you should produce a cookbook. Please, please don’t start a new trend of supermodel cookbooks. The world does not need super-skinny people telling the rest of us fatties what to eat.

What do you guys think? Am I being too harsh on Ms. Moss? Would you buy her cookbook, or would you rather purchase one from someone who has a bit more expertise in the kitchen?

UPDATE (04.09): Kate Moss's publicist has chimed in about the cookbook rumors, saying "There is no cookbook. We do not know where it came from but it is definitely false."

Phew. That was a close one. We may all resume our (relatively) guilt-free eating now.

In which I die of an Acute Adorable-Snackage-on-a-Stick Attack

In this edition of cute, squee-inducing food I want to munch on, I present you with Bakerella’s Easter Cake Pops.

There won’t be much commentary (just the gorgeous photos from Bakerella’s site), because I’m dead from cuteness, remember? Really, I just came back to make sure you see this. Yes, these cake pops are so important that I have risen from the dead to blog about them.

The sheep pops are my absolute favorite.

With the Easter Eggs coming in at a close second. The colorful sugar is killing me!

Candy corn ears! The Easter Bunnies are genius.

These bunny foo foo's have tic-tac ears and marshmallow tails.

And finally, the Spring Chickens!

I have convinced myself that, despite my lack of talent in decorating, my shaky, shaky hands and all-around bad coordination, I might try to make some of these. I’ll be sure to post pictures of the mess should I actually have a go at it.

If you want to try them as well, you can find the recipes and all of the candies and materials Bakerella used at the coordinating links. Happy Easter!