I live in the South, land of the fried okra, and apparently even my Chicago-born mother isn’t immune to the siren song of sizzling oil. She recently gave me some zucchini grown by her friend Dina, and suggested I prepare them with her recipe for Fried Zucchini Cakes.
Normally, I like my vegetables pretty plain, with some salt and pepper and maybe some butter — simple and fast. But I was feeling especially Betty Crocker-y, so I thought I’d give them a shot. Read more
Butter pecan rum cupcakes
We had a photo shoot at work that required hundreds of cupcakes. I was among those who volunteered to do some baking. (About 400 cupcakes were made total)
I wanted to do something a little different, so I piped on the icing and swirled two colors together by spooning two shades of icing into the piping bag. As long as you keep them separated as much as possible, it comes out with a nice swirl.
The icing is made from two sticks of butter, four cups of confectioners sugar, a couple tablespoons of milk, some vanilla extract and a couple tablespoons of rum.
I also put rum in the cake, which I lazily made from a butter pecan mix recipe. I decreased the amount of water by 1/4 cup, then added 1/4 cup rum.
In hindsight, I wish I had used more rum in both the cake and icing. You can just barely taste it.
They came out beautifully, though, and were very very tasty.
The photo shoot looks great too.
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