But first, a recap. While I was MIA from this blog, I baked 7 layer cookies from the Cake Boss cookbook and Cinnamon Raisin Swirl Bread from the America's Test Kitchen cookbook. The 7 layer cookies were actually pretty easy and involved making 5 small cakes (two white, 1 red, 1 green, 1 brown) and layering them with layers of Nutella in between and then coating them with chocolate. I didn't have many issues with this but the parchment paper that was on the bottom of the pans made one side of each of the cakes kind of greasy and I'm not sure why. A note for the future. Also, coating these with melted chocolate makes them ridiculously hard to cut without cracking the chocolate off. Lame. They tasted pretty good but they weren't exactly my cup of tea so I sent them all away to a friend who liked them and wasn't entirely sure if I had made them since they were all professional and complicated-looking. Yay! Starting to pass as a professional! Anywho, here they are:
Moving on...
The other thing I made was Cinnamon Raisin Swirl Bread. This was pretty fun because I had to do some actual hand kneading and allow for rising time and all that nonsense. There was also some drama because I totally almost forgot the raisins. Whoopsie. The only eventful thing about this was the actual baking process. When I baked the bread, it looked like this:
Yeah, it freakin' grew. It was like the tiny loaf pan couldn't contain the monstrous bread. The end result of this was that I got my very first baking burn. Trying to remove this from the oven in this state was chaos and my hand managed to hit the rack and I got a tiny, tiny burn on my hand. It's gone now but it felt like a momentous occasion. Also, a raisin managed to escape into the bottom of my oven and totally burnt there. No, I don't know how and no, I haven't successfully cleaned it off completely yet. (It really burned on there!) I have another picture here to show you my swirling technique (recall the icebox pinwheel cookies of yore. It was like that.)
Yeah, my swirling still needs some work. I think tighter rolling is the key.
And now, on to the main event! I have spent the past two hours baking in almost complete silence. That's right, silence. Why would I do that? Well, because today is my boyfriend's 25th birthday and I decided this morning that I'm insane and I wanted to surprise him with a cake. So, I consult my books and find a nice, somewhat easy chocolate cake recipe. Then I look at my kitchen tools and realize that I completely left my cake pans back in New Jersey. Good job, right? But that's ok, plan easily amended: Cupcakes! Perfect, so I go about making the cupcake batter (without using a mixer, mind you because I am being SILENT) and the recipe I chose was for Dark Chocolate Cupcakes from the America's Test Kitchen cookbook. Have I mentioned yet that I love this cookbook? If I haven't, I should because it's totally awesome and has a billion great tips and pictures. Good good book.
Anyway, I mixed up the batter just fine and baked them no problem. Now, here's where you get to judge me a bit: I didn't make my own frosting. I know, I know, shame on me. But frankly, frosting out of the can is just as good as anything I would make if it's just a standard chocolate fudge frosting (which is what I used) and it wasn't worth the effort and I was trying to do this quickly and QUIETLY. So judge me if you like but that's my excuse and I'm stickin' to it.
What I did make was my own writing icing. I found a simple recipe for writing icing in the cookbook and it worked perfectly. I've never had an icing recipe work out quite so well for me. It was just the perfect consistency though and sweet but not too sweet and I had absolutely no problems with the piping bag which may in fact be a first for me. So, I used my mad piping bag skillz to create this masterpiece:
Work of art, right? Anyway, two hours and several unwashed bowls later (I didn't want to make any noise!) and now all I have to do is wait for him to wake up. Mission: accomplished. The only downside: It's noon and I'm staring at these cupcakes that I totally can't eat yet. Torture. I bet they're good though.
A Disney Moment: The Little Mermaid
A classic. Like most little girls, I love Little Mermaid. I was excited for a rewatch. And, in fact, Little Mermaid was only recently surpassed by Beauty and the Beast as my favorite Disney movie. After all, Belle is the best "princess" and Ariel is kinda stupid. But now, I have to say, Little Mermaid trumps Beauty and the Beast. Belle is still better than Ariel but as an entire film, I am forced to rank Little Mermaid with a 1/5 in this grouping.
And the reason is this: Ursula. She's freaking terrifying. She's the scariest Disney villain of all time. Ever. Those who are about to argue "But Frollo is the most evil!" are wrong. There are few children in the world who don't want to crap their pants when Ursula grows 60 or so feet. Her villain song is one of my favorites because so much happens during it. It's not just a song break; it moves the plot along while still being a catchy, intelligently-written song. Ursula is what makes this movie truly great.
Of course, the other songs are terrific as well. I'll happily say that all those songs make me smile. The pacing of the film is good. The animation is lovely. I actually think that it's a movie that will do well with a 3D re-release, mostly because of all of the sweeping oceanic landscapes and bright colors.
Anyway, I don't want to continue gushing but I loved watching this movie. It made me happy. Oh, and the hidden Mickey, Donald, Goofy, and Kermit in the audience at the concert at the beginning of the film absolutely made my day. If you didn't know they existed, go watch again (or just look on youtube) because it's totally awesome.
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