May 31, 2008
In case you hadn't noticed- cupcakes are taking over the world. Sprinkles, Magnolia, Crumbs Bakery have reached celebrity status, often using famous names and faces to hype & hawk their wares and achieve world domination over all baked goods! Now I'm sure everyone says this but I really have been a cupcake devotee for ages- you know, before they were cool, and I'm not easily taken in by fancy icing and the trappings of Hollywood mystique. Hell, I see it everyday at work! So I was thrilled to find the real deal right back in my hometown.
DD's Cupcake Shoppe in Jupiter is an experience I call "cupcakes keepin' it real." A third generation baker, D.D. Morgan offers her customers a wide variety of delicious flavors made fresh every day in an adorable yet unfussy setting. No premade mixes, preservatives or partially hydrogenated oil, just moist and delicious cakes that melt in your mouth. I happily sampled a Chocolate Raspberry and a Bavarian Dream.
Aah, who knew happiness came in a paper liner?
DD's Cupcake Shoppe
121 Center St.
Jupiter Fl, 33458
May 29, 2008
Nothing says summer quite like the scent of ripe peaches wafting through the air at the farmers market. Sweet, fuzzy, yummy, how could you go wrong? Well, I must admit I've had trouble in the past in the form of a disastrous peach pie- an utter failure. So this year in an effort to redeem myself, I've been researching all sorts of peach related recipes and so far I'm happy to report some success stories.
Peach Basil Sangria
1 bottle pinot grigio
3 cups peach nectar
1 cup fresh basil
1/4 cup lemon juice
1/2 cup sugar
Combine 1 1/2 cups of peach nectar, basil, sugar and lemon juice in a saucepan. Simmer until sugar dissolves, crushing the basil with the back of a spoon to release the flavor. Remove from heat and let cool. Strain into an ice filled pitcher and add wine and remaining peach nectar. For an extra kick, add peach schnapps to taste.
Gourmet- Sept '99
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
note: I prefer light brown sugar and use it sparingly in the peach mixture. I also add cinnamon to the biscuit topping
Preheat oven to 425°F.
Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
May 26, 2008
Even though I've lived in California for 10 years, I'm still a Florida girl at heart. I don't get to go home as often as I'd like but it makes me appreciate all that the Sunshine State has to offer. Warm summer nights with family, great seafood, and a laissez faire attitude when it comes to "No shirt, no shoes, no service." And its always nice to visit with old friends.
Its true, absence really does make the heart grow fonder. That boston cream donut didn't even make it out the of the parking lot. The munchkins didn't fare much better. Or the chocolate dipped cone from Dairy Queen. Maybe a little distance from my "friends" isn't such a bad thing.
May 20, 2008
How can she start her own foodie blog if she can't even spell cinnamon? Cinemon Girl is an homage to the opposing forces in my life- working by day on Hollywood film sets and by night in my little kitchen where my hobby of baking has become
a full blown obsession. Plus, I really like the song.