28 days of butter, bread, cheese, wine, croissant, younameit galore, later...
I'm back! I'm back in the land of iced coffee to-go and real, working, legit air conditioning :)
I've left behind a land of 2 hour espresso respites and even longer lunch breaks, red wine that makes a wino out of me, cheese that makes..wait I already was a cheesemonger but you get the picture, and an air of simplicity that makes me want to pack my packs and set up camp over there.
And so before I detox for the next, um, lifetime, I want to share what the heck I was doing and seeing EATIN' for the past month...
(sparing you a picture-sharing overload we'll do this in installments)
Hola! I have arrived.
Plaza Mayor, Madrid, Spain.
Vinoteca, yes plz.
I found mecca!
hello little meringue puffs!
Spanish olives>all other olives.
and then I found the churros con chocolate...!!!!!!
Tapas o'clock- chorizo cooked in white wine and honey. hollaaaa.
With just 3 weeks left till graduation, I am throwing all inhibitions to the wind and all babysitting money away in the name of good eats.
This weekend I kicked off Operation Indulge with some awesomely affordable and DELISH spots...
Taceaux Loceaux has THE best tacos in the city. I realize I am making a bold statement here and I totally stand behind it. $6 gets you two drool-worthy tacos. Check it.
Newbie Restaurant award goes to Maurepas Foods in the Bywater- Stop by here for some out of this world grilled shrimp with german potato salad.
Bacchanal may or may not be heaven on earth...in the form of a lantern lit patio/outdoor wine bar with live music and suuuper tasty small plates.
nice lil' cheese plate with heaping pile of toasted baguette.
:) when can I go back?
Last but not least...I had the chance to stop by the Crescent City Farmer's Market this weekend and I am already counting the days until the next market day! Fresh tomatoes, pesto, baguette, hummus, and flowers were among the spoils.
Hi. I am a vegan chocolate cupcake and I am awesome.
Please refer to my peanut butter cookie post for more vegan awesomeness ramblings...
but in the meantime let me ramble a little bit about this chocolate cake recipe.
First and foremost it is the easiest cake recipe I've ever found. It's a two bowl shindig requiring the least amount of elbow grease possible (you stir the dry stuff into the wet stuff in under a minute). The cake is unbelievably moist with a mellow chocolate flavor. It pairs perfectly with the almond buttercream and I imagine a dark chocolate buttercream wouldn't be half bad either. Toasted coconut flakes add the perfect finish, not to mention they look really puuurty.
(I halved the recipe from Sarah Magid's seriously gorgeous cookbook, Organic and Chic )
2 1/4 c organic all-purpose flour
2 c organic cane sugar
1 c organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 c organic canola oil
2 teaspoons organic white vinegar
2 c cold water
Preheat oven to 350 degrees F. Place liners in 2 muffin pans for 24 cupcakes.
In a big bowl, sift all dry ingredients together. set aside.
In a medium bowl, mix the vanilla, oil, vinegar, and cold water.
Slowly mix the wet ingredients into the dry - being careful not to overmix.
Pour the batter into the prepared pans and bake for about 20-25 min.
Let cupcakes cool completely before frosting!
Almond Buttercream Frosting
1 c (2 sticks) unsalted butter
4-7 c powdered sugar
1 1/2 teaspoons almond extract
3 tablespoons milk
Cream butter with an electric or stand mixer, then slowly add powdered sugar and milk. Mix in almond extract at the end.
Toasted Coconut Topping
Place 2 cups organic, unsweetened raw coconut flakes on a parchment lined baking tray. Bake at 350 degrees F for about 5 minutes, checking the coconut flakes often! Let cool before sprinkling on frosted cupcakes.