Some of you might recall that this blog started as a companion blog to my shop, Sweet Pea Handcrafts, where I sold kitchen stuff I made myself. Well, though Sweet Pea closed about a year ago when we moved, I still have remnants–huge remnants–of designer fabric. So I put a bunch of it on sale on etsy. There’s some awesome retro Christmas fabric, some fabulous bird silhouette fabric, some bold dot fabric, and other stuff. Come check it out! Help me clean my closet! 🙂
Hello, everyone. I never intended to step away from Sweet Pea Cooks for so long! I never intended to step away at all, come to think of it. But 130 students meant I had 130 papers to grade, then 130 exams, and then it was Christmas, and then I had to still grade, and then I had to go to a conference, and by george, I’m back now. I had great intentions of sharing with you all the things I made for Christmas dinner, too, but alas, I didn’t. You know what they say about good intentions, after all.
Anyway, new year, new blogging, I say, and today I’m posting about a recipe I made in mid-December for a little holiday dinner party we through. A friend brought a tasty salad and I made linguine with a prosciutto-tomato sauce. We had a low-cal spinach dip for starters, too. At the end we had these little chocolate cupcakes. They’re from a recipe in Cooking Light, so you know you won’t feel too guilty about them unless you have, say, five. Or ten.
Cooking Light’s Double-Chocolate Cupcakes
1 c all-purpose flour
1/3 c unsweetened cocoa powder
1 t baking soda
1/8 t salt
2/3 c sugar
1/4 c softened butter
1 t vanilla
1/2 c milk (we always use 1%) plus 1 T white vinegar, or 1/2 c buttermilk
1 1/4 ounces dark chocolate, finely chopped (we bought some strong Ghiradelli)
2 T powdered sugar, for dusting.I’ll
Start by combining dry ingredients, whisking to break up any clumps. You could also sift them.
Cream sugar and butter together for 3 minutes; add eggs and vanilla, and beat well. Alternately add flour mixture and milk mixture, so that you start and end with flour. Fold in chocolate. Spoon into 12 lined muffin cups, and bake in a 350 oven for 18 minutes. Dust with powdered sugar when they’re cool. Yum!
Because my schedule will continue to be a little insane in the coming months, Sweet Pea is being pruned and pared back a bit. I’ll have four new apron patterns available shortly, and in the meantime, everything is on sale. Older patterns are now on sale for $18, and you won’t be seeing them again here, so now’s the time to pick one up if you’ve ever ogled them.
When I re-launched Sweet Pea with just kitchen goods, I always planned to have some seasonal or otherwise limited edition towels. Here’s the inaugural set! This lovely mum pattern is perfect for summer, and there are only five boxes of two available, so you’d better act quickly if you want some! Only $16 in the shop.