I just made a red velvet cake with kick-ass cream cheese frosting for one of my residents' birthdays tomorrow. All before noon. I am pretty damn domestic this morning. Just call me Betty Crocker. Of course, now, I'm covered in powdered sugar. Naturally.
1 comment:
Red velvet cake is da sh*t, no question about that. 'Grats on your successful assembly of one. I am bant from the kitchen (for any real cooking, anyway) so I admire those who can bake. In February, we got two 12-packs of mini-cupcakes from our local grocery store's in-house bakery. One was red velvet and the other was spice cake (like a mix of carrot and pumpkin with lots of cinnamon and nutmeg). We loved them!
It's still really hot and humid outside here, so I've been doing fruit with cottage cheese and a topping of "banilla" (banana-vanilla, by Stonyfield) yogurt when I want dessert. It's been my favorite dessert for most of this year since we went from a mild winter in February to summer weather just a few weeks later. Have you ever checked out those "gourmet yogurt" shops, like PinkBerry? I'm sure they have one like that in or near Decateur...but I think they have different names in different regions of the country. I remember you were interested in my home-made fro-yo recipe, so I definitely recommend the gourmet stuff. ; )
Post a Comment