Posts Tagged 'wades'

Pipe Dream #154: To Laud Notoriety – Oreo Brownie Earthquake Cupcakes

My sister is somewhat of a legend in our family. She is breathtakingly beautiful, ultra-smart and brilliant at playing cello. I am not even a little exaggerating on any of those points, but these are not why she is notorious.

Wades can eat an entire Oreo Brownie Earthquake from DQ. By herself. All at once. And she could do it at age 7. And she was real teeny when she was 7. She claimed she was full, but I guess her “dessert stomach” was still empty for a massive, brownie-fortified sundae with whipped cream, Oreos, hot fudge and marshmallow sauce. I mean, let’s be real, if you wanted to, you could eat an entire OBE, but probably not at such a tender age, after eating a whole meal.

These cupcakes are inspired by and dedicated to Wades. They are over the top. They are far too much. And they are probably everything you ever wished for this Wednesday.

I used the stand by one bowl chocolate cupcake recipe for these. No need for frivolity. Plenty of that to come later. Please do not be like me and forget to add the sugar, lick your finger, realize you didn’t add the sugar, and then stir it in to the individual cupcake liners. It is totally unnecessary to do that. I figured since it was a one bowl recipe, I could get away with this method. Heh.

This is a mixture of cream cheese, marshmallow fluff and Oreo crumbles otherwise known as “all you’ve ever loved.” I used it to fill the cupcakes using the cone method. Scoop out, scoop in, frost. It was good, but I thought that the cream cheese was a bit tangy. There is no tanginess in a true OBE, so I might nix it next time in favor of butter and powdered sugar. Girl isn’t afraid of going oversweet.

For the frosting, I used a 7-Minute frosting recipe, which I am still trying to get right. Each time I’ve tried it, my bowl hasn’t been clean enough, which I well knew, but I have high hopes for its eventual awesomeness. Will someone please have a birthday soon, so I can make you some marshmallow frosting?

To serve, top each cupcakes with Oreo crumbles and a drizzle of chocolate sauce. Hot fudge if you’re an OBE purist and Hershey’s if you’re me. Since I was little, my family always has had a bottle of Hershey’s syrup on hand. I have no idea why. Kind of like I have no idea how my sister is capable of ingesting OBEs.

Still puzzling,

L

Oreo Brownie Earthquake Cupcakes

You can find the recipe for the cupcakes here.

You can find the recipe for the marshmallow frosting here.

Other ingredients needed:

Oreo cookies, maybe 12, crumbled

1 ounce cream cheese, softened

4 ounces marshmallow cream

Chocolate syrup or sauce

To assemble:

Combine cream cheese, marshmallow cream and 3/4 of the Oreo cookie crumbles. Mix well. If the mixture is too soft for your taste, you can add some powdered sugar to thicken it up.

Cut a hole in the top of each cupcake. Use a spoon to fill each divet with marshmallow/Oreo mixture.

Frost cupcakes with marshmallow frosting. It’s ok if it looks a little messy, what with a cupcake based on a sundae. Sprinkle frosted cupcakes with Oreo crumbles, then drizzle chocolate syrup over the top. Serve.

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Pipe Dream #72: To Eat European – Crêpes

Can I say something? What? This is the blog that I write and I can say what I want? Ok.

I love pancakes. I ate them every single week this summer and never got sick of them. They have a certain je ne sais quoi that is just so satisfying. And now, I would like to say something else, as well as present a proof and offer an opinion.

Europe does everything better. Yes, I said that. And since pancakes are merely a second-rate American imitation of French crêpes, crêpes are better than pancakes. And because I think that second-rate pancakes are so awesome, it follows that crêpes are absolutely bomb. They are je ne sais quoi-ing all over the place. But you probably already knew that because of the above picture.

When Wades went to France this last summer, she came back with a whole bunch of experiences. She saw palaces; she let French boys pay for her snails…she wore heels biking in the rain. Whatever. It was awesome. Anyway, she also came back with a new appreciation for French food. This is to the benefit of my entire family, as you can well imagine.

One of the best parts about the way the French cook is that they cook with their emotions. 1/4 teaspoon of salt? Eh, I’ll just throw it in until I feel like there’s enough salt. I put the recipe for crêpes below as per usual, but feel free to interpret the measurements a bit. Be French for a day. Live the dream. It’s not often you get to feel your way through a baking recipe.

The key to a good crêpe is thinness. You know you are a master when your crêpes are so thin than that they are translucent, Wades says. Actually, don’t try for that. I just made that up. But you still want to try for thin crêpes. You have to move the batter around the pan really fast to make a perfectly round crêpe, too, otherwise…

…this will happen. Very pretty, still tasty, but not masterful.

It’s perfectly all right to turn your crêpes with a spatula, but if you are feeling ambitious, you should go for the flip. Besides looking incredibly authentic, you will probably also look really cute. Look at Wades. There is a hopefulness in her eyes that just kills me.

Once flipped and browned, you can dress your baby up any way you like. I chose Nutella for my first and third crêpe, but in between I slathered one with cinnamon sugar and butter. You could also put on jam or honey. There is really no losing combination when it comes to crêpes.

Au revoir, mes amis,

L

Crêpes

As written by ma soeur, Wades

1-1/2 cups all-purpose flour
3 eggs
3/4 cup milk
3/4 cup water
1/4 teaspoon salt
3 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and then the butter; whisk until smooth. Note: smoothness is ideal for the perfect crêpe, but don’t be bummed out if there are a few small lumps here and yonder; it’s practically inevitable.


Heat a lightly oiled frying pan over medium(ish) heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface thinly; make sure it’s even. 


Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Or, if you’re feeling rather Francais, flip it.

Piping Dream #43: To Pose People Comfortably (Refuting Feminism)

I’m pretty terrible at posing for pictures. I always jank up my shoulders or tip my face weird. I think this transfers somewhat to posing other people for shoots. I haven’t done it a ton, so I don’t exactly know how to make people feel comfortable beyond saying, “Ok now tip your head to the left–no my left–no, you look super great. Ok! Smile like you actually mean it–hey! You know that one song by The Killers?”

Luckily, I have Wades, who is willing to pose for me lots of the time. This shot is from the kitchen. Isn’t she just gorgeous? I don’t have to work really hard trying to pose her either. It’s like she has some innate sense of modelishnessage.

I recently learned that posing men masculinely and women femininely makes for the most attractive pictures. Who woulda thought?

Women, on the other hand, should be posed delicately, always at an angle, with attention drawn to the most feminine parts of their bodies. Like wrists.

Wades’ shot is enough for one post. Any more thoughts on posing people/me?

Ever your post-feminist,

L

Pipe Dream #10: To Take Decent Backlit Photos

I made some soup with this sweet thing the other day. It had chicken, beans, broken spaghetti, red peppers, spinach, garlic, chicken broth and spices in it. I don’t have a recipe for you because I didn’t use one.

We had ourselves a cooking adventure. We was inspired.

And it turned out all right. The soup, that is. Why the look of consternation?

“Oh, I don’t know, Lauren, maybe the massive amount of garlic you are sticking in this he-ah pot?”

As you can see, Wades is standing in The Nook, a little half-hallway in my apartment kitchen which houses my less-than-standard size stove, the microwave, and various pots, pans and cookbooks. The light is beautiful there in the afternoon, but as you may notice, in order to expose Maddie’s face properly I had to totally blow out the background.

Now, I could edit this significantly in Photoshop so that both the background and foreground are exposed as they should be, but I want to know if there is another way. Because backlit photos don’t always have to be silhouettes. At least, I think so.

If you have any insights, I would be glad of them. If not, I’m just glad you read this. Say hi in the comments section!

Ever your amateur,

Lauren


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