I consider myself a fan of British pop culture. I visited London when I was 14 and became pretty smitten with the region. However, when it comes to British food, I am not that knowledgeable. While I was in London, I was still a pretty picky eater and stuck to familiar foods (such as Subway). In terms of desserts, aside from candies I only had some vague understanding of puddings until I heard about Banoffee, which was mentioned in passing on a post on Free Food Boston. The name made me curious, and recently I looked for some recipes for this dessert.
I adore the Christmas season and the flavors that come with it. I’m not very timely, but I was hoping to post something somewhat seasonal in time for the holidays. And here I am, just under the wire. I’ll try to have some other holiday posts before the New Year.
A few months ago, because of my love of cookies and cream treats, Cupcake Crusader Stacy pointed me in the direction of cookies and cream macarons at Lamill Coffee in Harbor East. She sent me a review from Bmore Cupcake, in which the author pretty much sold me on trying the cookie. So I went to the cafe and tried it, loved it, and vowed to return. I came back for brunch with my mother one Saturday before seeing the Nutcracker. Since I had the cookies and cream macaron the first time I came to Lamill, I opted for a different flavor, the peppermint chocolate macaron.
To celebrate my birthday, which was a month ago, I wanted to bake about 3 cakes and 2 desserts. From there I narrowed it down to one type of cupcake, one inspired by an alcoholic drink, sort of like the car bomb cupcake. I’d been toying with the idea of making a cake with incorporating the flavors of a buttery nipple shooter, which is made with butterscotch schnapps and Baileys. I found a triple butterscotch cupcake recipe a while ago and figured I could just replace the butterscotch frosting with a Baileys buttercream, which is included in the car bomb cupcake. Though the cupcake itself didn’t include schnapps in the recipe, I figured a naturally butterscotch flavored cake would be sufficient.
When I was a kid, I was obsessed with my mom’s Pillsbury cookbook. I became acquainted with cookies and cream cake through it, which was my standard cake to bake for birthdays and pretty much any other occasion for years. It’s pretty simple and quite delicious- just add crushed Oreos (or your favorite “creme-filled chocolate sandwich cookies”) to white cake mix and voila! The outcome is a pretty tasty cake.
So one of my friends mentioned how great the bakery at The Fresh Market is. I’m a fan of the place; they have a good selection of produce and I’m a cheerleader for the quality of the meats there. However, I usually ignore the baked goods at grocery stores, as tempting as they are, since I feel like I do enough indulging when I bake my own sweets. There are cakes and other delightful things in the display case that look amazing, but every time I’ve gone to The Fresh Market (henceforth known as TFM) it’s the cupcakes that I can’t ignore. I gave in, for blogging purposes of course, so I could try these cupcakes and channel my inner Cupcake Crusader.
The foodie world is full of fads. A couple years ago, whoopie pies were all over the food blogs, but these days I don’t see nearly as many posts about them.