I’m excited. Please let me tell you how excited I am.
Serious changes came upon the interior of our humble abode last week… after months of eating meals at the coffee table, computer desks, counters, couches and other any other plausible eating surface, our little roommate family finally acquired a brand spanking new dinning room table. Look at us. Big time ballers.
It’s sleek. It’s chic. Guys, this table is downright classy.
To properly conclude a dinner affair dedicated towards breaking in our classy new table with a few select classy ladies, I made some cupcakes that, to me, scream classy.
Except screaming isn’t all that classy. More like, they subtly whisper classy.
I’m darn near positive that anytime I’ve ever made a pear-based product, I mention something about how pears posses some inexplicable innate elegance.
They are, no doubt, exquisite dames of fruit.
Shoot, load a dense vanilla cake up with that luscious fruit lady, sweet talk them with brown sugar frosting and drape the whole shebang with a sophisticated, red-wine-sipping chocolate glaze… and bubby, you’re puttin on the ritz.
The cake ritz.
That’s the best kind of ritz. So ritzy.
So you would think that such a place with fine dinning furniture and swanky sweets would play home to some super sophisticated, well-composed young broads…
Would you now?
If so, you would be a thinking wrong. ish.
I’d like to take this opportunity to address an issue that has been heavily brought to my attention here lately.
There seem to be people in my life… friends, acquaintances, family members, randos… who are under the impression that I:
- Have my life all together or something.
- Do a lot of cool things. What?
- Conduct myself with gracious refinement and sophistication on the regular. Wait…
In the kitchen…
Sometimes, I intentionally leave frosting/dough/batter along the sides of the bowl. Just for me to lick later. Selfishly. No sharing.
Every now and again, I don’t actually measure stuff. I make the best of my eyeballs.
I swing knives at people. But only when I’m really angry or excited. Which is pretty often.
I suck at cooking rice.
Half the time I go in the kitchen, I don’t have a recipe. Half of the other half the time that I do, I end up altering that sucker beyond recognition.
As a blogger…
I’m shamefully tech-tarded.
I use ellipses to the point of abuse…
Some of my fav conversational terms happen to be totally and duh… so I say those a lot.
I completely make up words and butcher existing ones whenever I dagum feel like it, and simply hope that you follow along.
I refuse to adequately photograph non-dessert items.
Beauty & the Feast desperately needs a makeover. I’ve ignored her. Negligence isn’t very nice.
In real life…
Instead of stepping out of buses like an average coordinated Joe, I fall out onto the pavement. I wish I could say it’s only happened once.
I pee with abnormal frequency.
I don’t really know how to do laundry correctly.
I’m not very good at talking on the phone.
Decisions and shoe stores overwhelm me with ferocity.
I rarely sleep enough. Accordingly, I’m not such a ray of sunshine sometimes. People put up with it. Those people are angels.
Now all that said, if for some reason I give off an ora of being more awesome than is true, so be it. That works.
Only explanation I can offer ties to something I learned back in the ballet days which will stick in my side for pretty much ever… do what you do, because it’s what you love to do and how you love to do it. If what it is you’re doing doesn’t look like it’s paying off, work harder. More importantly, work even harder to make it all appear effortless… cause when you love something on that level, work doesn’t feel so much like work to you, so it should never look like work to the world.
Pear Ginger Cupcakes with Brown Sugar Frosting & Red Wine Chocolate Glaze
Adapted from Fine Cooking
For the cakes
- 3/4 cup (1 & 1/2 sticks) butter, softened
- 2 cups all-purpose flour
- 2 & 1/2. baking powder
- 1/2 tsp salt
- 1 tsp ginger
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 lb ripe Anjou or Bartlett pears (about 1 medium pear), peeled, cored, and cut into 1/2-inch dice
- 1/2 Tbsp pure vanilla extract
- 1/2 C butter
- 1 C brown sugar, packed
- 1/4 C milk
- 2 C sifted confectioners’ sugar
In a saucepan, melt butter.
Add the brown sugar.
Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.
Add the milk and return to a boil, stirring constantly.
Remove from heat and cool to lukewarm.
Gradually add sifted confectioners’ sugar. (I would highly recommend sifting this confectioners’ sugar. It’s such a pain to sift, but it ensures that the frosting will be extra smooth.)
- 12 ounces dark chocolate, roughly chopped
- 1/2 cup butter
- 2.5 ounces sweet red wine