If you live in Southern California, you most likely melted at one point or another over the weekend. I know, I know. We are incredibly spoiled, and so lucky to live in a part of the world where 70 degrees and sunny is a natural state (especially if you reside in my little corner of SoCal, Los Angeles). But come on. When you’re raised on a light breeze and the occasional dry heat, 100 degrees is nothing to joke about. I spent the entire weekend in my boyfriend’s air-conditioned apartment, because my 1920s building is rendered to an oven-like state in this kind of weather.
While I was determined to make short ribs this weekend (recipe to come in a subsequent post!), I realized I needed some sort of light, fluffy dessert to help us cool down. Originally I intended this to be Fourth of July themed, but then realized there’s no blue in it! I decided not to include blueberries, because, well, I usually only like them cooked in muffins or something. (I know, I know. Blasphemous.) So, feel free to add blueberries and make this a festive Fourth of July dessert if you so choose. Or skip the blueberries and say, Down with the patriarch! I don’t need blue!
Churro cupcakes, you guys. Churro cupcakes. That’s all I could think about as Cinco de Mayo approached. Let’s be honest – a tiny part of me wanted to celebrate the holiday just so I could make these cupcakes and have a reason to share them.
I don’t mean to brag, but these cupcakes are good. I mean damn good. If you have even the slightest handle on baking, you can make these. The dulce de leche sauce is a tad time-consuming, but the process turned out to be surprisingly simple…
When in doubt, bake a cake! A few weeks ago, while cat-sitting for my boyfriend (read: spending the entire week buried in kitty fluff) I began to feel restless. An undeniable urge came over me – the urge to bake a layer cake. I set out to the grocery store, curious to see if they had a 4″ cake pan. I knew baking a double layer, 9″ cake for two people was ludicrous, absolutely ludicrous. There was no way I was going to make that much cake at 8pm the night before Alexei returned. I mean, no way…
The first weekend of February should also be known as “the weekend Rachel was covered in chocolate.” On the way to Jamie’s BBQ, Alexei’s chocolate ice cream cone cupcakes were transported across town in my lap, jostling with each bump and smearing frosting all over my elbows. (Yum.) The night before, we went out to Santa Monica to celebrate one of my oldest and dearest friend’s birthdays.
Alex and I became friends the day after he turned sixteen, when he relived the plot of 16 Candles and everyone – parents, teachers, friends – forgot his birthday. As a new transfer student and total stranger, I ran into him muttering to himself in frustration, wished him a belated happy birthday, and the rest is history.
After years of watching him order various cookie dough desserts, my choice for his 25th birthday treat was abundantly clear: cookie dough truffles.