Hi Mommy’s Bloggy Followers,
It’s almost Christmas! I’m soooo happy! My stocking is full of stuff for my first Christmas holiday with my new family. I hope my Mommy and Daddy got me some fun and yummy stuff!
So far this Christmas, I helped my Mommy make some cookies and pies. It smells so good in the house when she bakes!
But, I gave Mommy a little scare on the day after Thanksgiving. Lemme tell you why…
It’s that time of year again where zucchinis are taking over (and carrots). But, that means it’s also time for some great baking delights.
Instead of the usual zucchini bread or the fabulous zucchini cupcakes, I decided to use my new bundt pan as the basis for a recipe challenge: Find a zucchini bundt cake recipe.
My searching finally found this great recipe – almost a decade old – from an old issue of “Cooking Light” magazine. It looked rich and decadent with its chocolate glaze. So, let’s take a look at another way to use all those bushels of zucchinis from your harvests…
Wow, has it really been more than a month since my last post? That is totally unacceptable! Well, I hope you accept my deepest apologies for my long absence. It has been quite a crazy, busy last few weeks at work, which has been leaving me mentally (and physically) exhausted, not to mention my health has been a bit wacky.
My stomach issues are improving but I’m still under supervision by a gastroenterologist and I have a follow-up appointment on Monday to go over some additional tests after my colonoscopy last month. (You should be glad I was absent from blogging – I was thinking of live blogging the prep portion of the test…I figured that doesn’t go too well with a food blog…)
My appetite still isn’t 100 percent so I’ve been laying low recently. Brett and I haven’t been eating out as much as usual recently, although we did try a new breakfast spot in nearby Peabody, which I’ll post a review one of these days in the near future. I also still have a couple of brief updates from my quickie trip to Disney in early May.
If you’ve been following my blog for the last few months, you may have noticed an increase in gluten-free recipes. Well, that’s a hint as to why I’m seeing a GI specialist. There is a possibility that I may have Celiac disease or a gluten sensitivity. Even if my tests don’t come back positive, I more than likely in the next few months will be going gluten-free to help alleviate some of the painful migraines and fibromyalgia symptoms that I’ve been enduring recently.
Today, I wanted to share with you this gluten-free, dairy-free, potentially sugar-free recipe for a cookie dough dip that will have you begging for more. Surprisingly, it’s secret ingredient is (gasp!) – beans!
Tomorrow night is the long-awaited Cupcake Camp Boston. Today, I’ve been busy baking and prepping for the event. This year, I’m making these Chocolate Mashed Potato Cupcakes that I first saw on the Sprinkle Bakes blog. I made a few minor modifications to the order of adding and mixing ingredients but otherwise left the recipe as-is.
Yes – these cuppies have mashed potatoes in them, but you wouldn’t know it! The 1/3 cup of leftover taters in the batter helps to make a dense but moist cake. However, instead of making standard size cupcakes, I’m bringing minis tomorrow night since event attendees are assaulted by so many different tempting treat combinations. It’s nearly impossible to eat a full size cupcake. So, hopefully, these little guys won’t dry out too much before tomorrow night.
Now, here’s the recipe so you can try these the next time you have some leftovers!
T
here’s less than a week left until Cupcake Camp Boston 2012. This year, there are two options to attend:
Admission is a bit different this year. There are a limited amount of advanced, VIP tickets. But, with this option – you get the first choice of all the cupcakes from the professional and amateur bakers.
The Full Deets
So, stop by and see me! I’ll be bringing Chocolate Mashed Potato Cupcakes with Chocolate Buttercream Frosting. I know, totally tempting, right?
Eats by Xtina 