I’ve been putting in a lot of work time lately. I work from home, so it’s easy to think “oh, I’ll just do a little bit on this file or that file” and next thing I know, four hours have gone by. Good for the wallet, but not so good for the knitting time!
Today I decided that I wasn’t going to do any work; no “work” work, no housework. I was going to bake the cupcakes I’d been putting off all week, and I was going to knit on my current socks. I wasn’t even going to be on the computer that much, if I could. This was easier said than done. I was watching a little bit of the Duke marathon on AMC and kept thinking, “oh, I should get the vacuum and run it over the carpet runners/area rugs”, “oh, I should start a load of laundry”, “oh, I should read some of those documents that got emailed to me …” It’s hard to not do “anything”!
Sabrina and Apollo got me this cookbook for Christmas, bon appetit Desserts. I wanted to try the Devil’s Food Cupcakes with Chocolate Frosting. My mad google-fu found a copy of the recipe on Google Books. I used Baker’s Gold 70% dark chocolate instead of the milk chocolate called for in the cupcake batter. I used Fry’s cocoa.
The recipe says its yield is 16. I had 17, so I ate one as soon as it was cool enough. Quality control, folks.
I liked that the frosting/icing recipe only had a little bit of sugar in it. Quite often the icing recipes which accompany cakes, cupcakes, etc. are so sweet I can’t stand them. I also use bittersweet/dark chocolate in place of milk chocolate for that same reason. This recipe made a lot of icing. Next time I would make a half-recipe. But it was really tasty. I would use this for layer cakes and brownies, as well. It is just two types of chocolate, 2 Tbs each of heavy cream and butter, 1/2 cup sour cream, vanilla and only 1/4 cup icing sugar. And easy peasy to make.
So now I will go back to my knitting!