Alright chitlins, I didn’t totally lie but I wasn’t totally honest either. I’ve got a post for you today, but it doesn’t have recipes. Because I’m a lazy bum. Sue me.
This past weekend I hosted my 5th annual cupcake extravaganza and for the record I believe this was my most successful year in terms of food. I had a nice array of both sweet and savory, everything turned out beautifully and tasted delicious and I have very few leftovers. Not to mention I wasn’t a complete ball of stress the day of the party because I only had to bake 3 different cupcakes which took me no more than 4 hours. Given past years, this was a major improvement.
This year’s theme, if you can’t tell from the few photos, was black and white. In past years I focused my theme more on the ingredients, but this year I liked the challenge of a color related theme. All the food and decorations were black and white themed (with the exception of the merlot buttercream, but c’mon!) I tried to keep it fairly classy and for the most party followed recipes exactly that I had found, with only a few minor tweaks.
Riesling cupcakes with a poured honey fondant and chocolate spades
Chocolate chip Merlot cupcakes with Merlot buttercream
Chocolate, Camembert, and Merlot cupcakes with a chocolate ganache
Almond soft sugar cookies with vanilla buttercream
Butterscotch icebox cookies with hazelnut icing
bread with pickled eggplant
Monte Enebro goat cheese
Moon (something?) goat cheese
Chevre with garlic and herbs
It was a brilliant success and I promise to have the recipe for the butterscotch icebox cookies for you next week since I’m baking up another batch this weekend (and have been steadily munching on the dough in my fridge for the last two days, no judgment).