I am really starting to feel the weight of this pregnancy. It is getting much harder to be on my feet. That means the closer I get to the end, the less fun my food making may be. I guess I’m trying to fit as much in as possible before my life gets much more complicated.
Tuesdays at Central Market are inspiring for fun dinners. The last few visits, I’ve been stalking the beets. Thats right, I said beets. Today, I finally caved. For the first time ever, I bought and roasted beets! You must understand, the closest I’ve ever come to eating beets up until my stint in SF, was to eat red beet eggs. California introduced me to the deliciousness of combining beets with arugula, goat cheese and a dash of vinaigrette. Now I can finally make this deliciously easy salad for myself, oh, and for my family too.
After our dinner, I wanted to make something special for dessert. For the longest time, I have been dying to make red velvet cupcakes. Tonight was the night, I mean, why not? Who doesn’t love a red velvet anything? I found a great recipe on The Brown Eyed Baker blog. It was easy to make, though I only used one tablespoon of red food coloring rather than three, and I did not have regular white vinegar, so I used white wine vinegar. They were light and fluffy and baked to perfection. While the cream cheese frosting was good, I think I’ll still search for other recipes that may work.
So its the day after my delicious dinner and cupcake making experience. After the cream cheese frosting spent the night in the fridge on my red velvet ladies, I liked it much better. Pretty sure my butter was too soft last night when I made the frosting. A friend of a foodie friend has a blog and he recommended that I try to New York Times cream cheese frosting. I still have 6 unfrosted cupcakes, so as soon as I can wrangle up some marscapone, I’m going to try again. On a side note, my kids missed out on the cupcakes last night and the first thing the Little Man asked for this morning was a cupcake! After a sensible breakfast, my little ones got to enjoy a lovely red velvet cupcake.