Temporary? Insanity

I spent Saturday morning baking. Four hours straight of make a batch, scrub down the mixer, make a batch, scrub down the mixer, and so on. It was hot, fiddly work (SO not my thing) and yet I really enjoyed it. Perhaps it was the novelty aspect, as the recent heat wave has tamped down my desire to bake. Perhaps it was that I’m finally coming into my own as a Domestic Goddess-type person. Or perhaps (and most likely) it was because I was imagining the ooo’s and ahhh’s of delight at the staff BBQ later that day.

Normally when I bring food to a potluck event I’m apologetic. Yeah, that was supposed to be more…pouffy. I’m not quite sure why it did that…strange…Oh yes, that was really supposed to be a different colour altogether. Yup. I shuffle my feet and blush because nothing ever turns out how I intend. I’m cursed, really.

But this weekend I broke the curse and I broke it HARD. Four separate desserts and they all turned out, if not perfectly, deliciously. But the Monday blues are threatening regardless and I’m going to fight them off by reliving the glory of it all. Bon appetit!

Black Bottom Cupcakes
With their chocolate chip cheesecake filling these cupcakes are beyond scrumptious.

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup milk chocolate chips (I scorn semi-sweet, ’cause I’m self-indulgent like that)
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar (regular works just fine)
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.

Best Lemon Cookies Ever

Credit for the discovery of these delectable lemony morsels goes to the ineffable Mommy Snark. Her recipe sharing skills cannot be beat, so click the above link to discover how to put off gaining the extra pound I did this weekend…

Ooey-Gooey Bliss

This is a recipe I’ve posted before but truly, the decadence demands a reposting: White Chocolate Raspberry Blondies. Seriously though, make sure you butter the pan thoroughly. Cutting these out neatly is next to impossible even so (for my klutzy self anyway).

Pavlovas

Too heavenly to describe. Seriously.

Okay, so I brazenly stole that picture via google image search. When it came time to assemble the pavlovas with whipped cream and strawberries, we were far too busy eating (and moaning in delight) to think about something as mundane as a camera. Pavlovas are a bit fiddly and I’ve not got mine perfected yet (I think I undercooked this batch and they were seriously brittle), but even if they don’t turn out perfectly they’re still insanely delicious. Click here for the recipe I used.

The end result!

On the way home from the BBQ I started giggling helplessly (I’m strange like that). I observed to Neil that I’d spent hours preparing those desserts in hopes of impressing people at the party, and when they did exclaim over my creations, I blushed and felt embarrassed. Oi, do I have issues or what!

p.s. I have a guest post up here today!