cupake tasting recap: the best things in life are sweet

Last week I had the opportunity to go to a cupcake tasting with Boston Bloggers. This was actually my first time taking part in one of their activities and couldn’t think of a better event to go to. The cupcake tasting was at Sweet Cupcakes in their back bay location. I’ve been there once before a couple of years ago and I remembered it being super yummy so I was excited to go. The event started with an introduction from the owner who gave us a little run down on the history of the company, these were some of the things that stood out to me:

– they prefer to use natural flavoring and colors which is why many of their cupcakes look very monotone (with a few exceptions, one being the red velvet)
– all of their cupcakes are hand-made
– they use a signature double dollop swirl for the frosting
– they have responded to trends in the industry by incorporating cupcakes are gluten-free and even have treats for dogs!
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Irish coffee was being served by the two girls that worked there that evening and they also had full-sized cupcakes that were cut into piece (like a cappuccino cupcake and a Guinness cake with Bailey’s frosting) in addition to mini cupcakes with a variety of flavors. They were all delicious but my favorite was the red velvet.
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The best part was being told I could try anything from the case {anything?! O_O}. I thought the ones in the case were off limit but with a huge decision upon me I decided to use a lifeline. The girl behind the case helped me narrow it down and suggested the hot chocolate cupcake is the best option for chocolate lovers so I went with that… it didn’t disappoint! This one had chocolate cake with a ganache center and an airy frosting that came with a red straw, adding to the cute factor. They provided me with a box so I took this one home with me.
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At Sweet they don’t make the cupcakes on location but instead get them delivered from their Hyde Park bakery. They order enough cupcakes so that they have around 50 cupcakes at the end of the day so even the last customer would have options and anything else left over the staff gets to keep. Considering this was the case I’m surprised that they didn’t allow us to take the cupcakes home… just a few minutes after I got a box another girl wasn’t allowed to take one with her (I’m guessing the one I got was an oversight from their end). Since it was a “tasting” we had to eat it on location but since it was already the end of the day and assuming that every night they have 30+ cupcakes left over what’s one day without the staff being able to take the cupcakes home? Oh well… we did also got a nice bag with treats that included a hand written note from them which was a nice touch. I can confirm that they were all delicious ;)
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gluten free thumbprint cookies

thumbprints cookieslet’s call it a comeback
The recipe for these little guys has just 6 ingredients and since it uses almond flour it’s gluten-free. Almond flour is my flour of choice for low carb baking. Coconut flour is also another good option but I always have trouble getting the right mixture of ingredients so it’s not too dense or flaky. Another great thing about both of these flours is that it’s also gluten-free! The first time I tried making these I used a homemade pomegranate “jelly” but it pretty much all melted into a big mess so I guess you call this my comeback.
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wonton breakfast delight

wonton breafkast delightbreakfast in a cup
I bought wonton wrappers a few weeks ago to make crab rangoon. If you follow me on instagram (if you don’t, you should!) then you probably saw them but I didn’t use all the wonton wrappers. I saw a few online sources that use them to make small cups. So I did just that but added eggs to make a yummy breakfast. There is a little bit of coordination needed since you’ll have a few different things cooking. The final product is basically the assembly of all of its parts. It was pretty darn delicious, so no regrets here.
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egg over oats

egg over oats oatmeal bake eggsplosion
This was a result of another one of my crazy ideas. For some reason I wanted eggs over my oats and I knew that if this was going to taste somewhat good I needed to make the oats “savory” instead of sweet. I didn’t do anything fancy with the oats just a little bit of salt and pepper with Mrs. Dash and cooked it in the oven as an oatmeal bake. It’s a good option if you are looking for something different in the morning.

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peppermint s’more cups

peppermint smore cups s’mores are not just for camping
I’ve always associated s’mores with going camping but after going to a couple of events with s’mores inspired treats I may reconsider. I should really stay away from those three naughty ingredients but I decided to indulge instead because it is Christmas after all. I made these for the family get-together on Christmas eve and I got thumbs up all around. With just a few minor tweaks it can be an anytime treat, even if you’re not going camping {interestiiiing}. However, the peppermint marshmallow and crushed candy canes are a must for a truly festive treat.
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black bean brownie kiss bites

black bean brownie kiss bites treats make great gifts
For the past few years I’ve made Dave’s parents a dessert for Christmas. I was inspired by the Meltaway Brownie Bites Recipe from Hershey’s Kitchens but decided to make the brownie with black beans instead. I’ve seen many recipes for black bean brownie and wanted to try it myself. Treats really do make great gifts; it’s a labor of love, everyone loves sweets and it gives me an excuse to make naughty things (don’t forget it’s always good to taste your creations!).
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baked sweet potato fries

sweet potato friesthe superior fries
Remember my obsession with sweet potatoes? Well this is just a continuation of that. I haven’t found a variation of sweet potatoes that I haven’t liked; baked, mashed, fried… as a side item, as part of the main dish, as a dessert… I’ll eat it all. When it comes to fries I would choose sweet potato fries over regular fries any day! They are just freaking delicious and super easy to make; cut them up and place them in the oven!

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