As you know, Brett and I joined a CSA (community-supported agriculture) for 30 weeks. A few weeks ago, we received tons of beets in our weekly crops. Both of us had never had a beet before (besides the occasional one that was slipped into a salad) so we didn’t even know where to begin when cooking these devilishly red veggies at home.
I was chatting with a co-worker one day when she mentioned her mom made a cocoa beet cake that was amazing. I typed away at Google and found this “Chocolate Beet Cupcakes with Orange Cream Cheese Frosting” recipe on Food.com, that was adapted from a recipe in “Cooking Light” magazine.
While I initially liked the recipe because it said “chocolate” in the title, the end result tasted more like gingerbread to me and all of my test guinea pigs (Note: No real guinea pigs were harmed in the making of these cuppies.) I suppose you could just add more cocoa powder in to get more of a rich taste, but I actually really liked how they turned out. I think the best part is the cream cheese frosting. There’s nothing like homemade cream cheese frosting but poke-me-with-a-fork-I’m-done when you add in orange rind to anything. It just gives it that added oomph of flavor! Mmm!