If you are a fan of LOST, let me just say that contrary to popular belief, I am not the black smoke. I am not spreading evil throughout the world. I am just spreading it to your thighs.

So many a person wrote that they wanted to know when would I be making a Cadbury Caramel Egg cupcake like I did with the Crème Egg. And though it was tempting, I just didn’t want to make the same kind of thing again.

One of my fellow Seattle area food bloggers, Lara of Cook and Eat, wrote a doughnut book. She was all happy that it was pre-listed on Amazon.com (as she should be) and it got me thinking about deep fried things. The British love to deep fry stuff. One of my favorite treats at the pub are things called Scotch Eggs. They are hard boiled eggs, wrapped in sausage meat, breaded and then deep fried. They may sound odd but boy are they good. And after a few pints, they are really good.

These deep fried Caramel Eggs are crossbreed between the idea of the doughnut and the Scotch Egg. There isn’t much too these. Just some funnel cake batter that I make with brown sugar and Lyle’s Golden Syrup instead of granulated sugar and well, some frozen Caramel Eggs. They held up quite nicely. Even the ones that didn’t get fully coated in the batter. I also experimented with the milk chocolate covered Peeps. Which sadly did not turn out as well.

These are about as good as you would expect. I mean, doughnut batter wrapped around oozy milk chocolate and caramel. Okay, on second thought, maybe I am the black smoke. Hmmm. Now that would be a LOST plot twist.

It’s Not Swimsuit Season Yet Deep Fried Cadbury Caramel Eggs
6-8 Cadbury Caramel Eggs (frozen)

1 egg
2/3 cup milk
2 TBSP dark brown sugar
1 TBSP Lyle’s Golden Syrup
1 ¼  cup flour
¼  tsp salt
1 tsp baking powder
In a deep skillet, heat about four cups of oil over medium-high heat until hot.

Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

Dip frozen Caramel Eggs into batter.

Fry for about 2-3 minutes, remove from the oil when golden brown and crispy and place on paper towel to get excess oil.

Sprinkle with powdered sugar and serve.

P.S. No one from Cadbury has paid me to promote their product. Just kind of obsessed. But if they want to send me free chocolate, feel free Cadbury, feel free.

I will admit that if I were to start my food blog today, I would not have started it. Five years ago (well, almost 5) when I set out to do my blog there was hardly anyone blogging about food, especially baking. People gave me weird looks when I told them that I ran a food blog, which followed with me having to explain what the heck it was. Now a days when I tell someone I run a food blog I usually get the “oh my mothers brothers second cousin has one of those”…and so does the mother and the brother and so on. They are out there. Lots of them. And it’s great. It’s just so oversaturated that you have to do your best to stick out.

So I do my best to stick out. Kind of like how I do in life. I’m a little loud, a little out there, kind of sweet (depends on who you ask ) with a whole lot of sarcasm on the side. Which I think is how it comes across in the blog as well.

My friend A sent me a link about these Cadbury Crème Egg Cupcakes that she had seen on a website. The cupcake shop is in Ireland, and so I wont be getting around to picking them up anytime soon. And so I took it as a challenge to make them myself. “Devil’s Food cake with lightly flavoured vanilla Cadbury’s Creme Egg buttercream and topped with cracked chocolate shell” is how it was described on the website. I could make that I thought. So I did. But I added a Chocolate Shell Ganache to the middle to make it even more disgustingly sweet and bad for you. It’s my job to make baked goods worse for you. Apparently that’s my thing and that’s how I stick out. I’m the Paula Deen of the food blogging world.

Let my start off by saying these are not cost effective. To buy 20 Cadbury Crème Eggs will cost you quite a bit. Even buying the big packs of them at Target like I did. Then there is the annoying (read swearing inducing) part where you actually have to break them in half. The swearing comes in while trying to get them to break evenly. Which some chose not to do. I have to respect their right for individuality, but f-off creme eggs. Then you get to scoop out the middle of them and collect it in a little bowl.

As a semi funny side note, I am after years of begging, getting a house cleaner twice a month. Being allergic to molds, dust mites, and most cleaning products makes cleaning things less than awesome. And well, husband is not the best house keeper (nor am I even if I wasn’t allergic). So the poor woman came today. Mid-cupcake baking. With me in my pea pod apron. And my uber-sexy purple bandanna on. Covered in flour, chocolate and the oozy part of the creme egg. With all of that on the floor and counters as well. Throw in a spackle or two of buttercream frosting and I thought she was going to have a small heart attack. She said “my what a big kitchen you have, and you seem to use it a lot”. I do. I do. Though that is the cleanest place in the whole house. I’m sure she left there thinking, what have I gotten myself into. I would just like to remind her though…she will get treats to go home with each time she cleans.

So back to the cupcakes. Yeah, they are a little sweet. How could they not be. The devil’s food is what cuts it and keeps it not too sweet. I ended up making 12 regular sized cupcakes and 20 mini. When I make them again, I am going all mini. They really are just the right bite and they don’t make it overpowering in the sweet department. As someone who is not super crazy about creme eggs I didn’t expect much of these. But I got to say, darn it, these are good….and they most definitely stand out.

Because I Can Cadbury Creme Egg Cupcakes

Devil’s Food Cake

9 TBSP unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
4 ounces unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) two regular size cupcake/muffin pans or two mini. I personally made 12 large cupcakes and 20 mini cupcakes.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.

Cake recipe  from David Lebovitz.com

Crème Egg Filling Buttercream Frosting

the centers of 20 Cadbury Crème Egg scooped out (save the chocolate shells for décor and filling)
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
1 TBSP vanilla extract
milk to thin frosting

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
You can take half of the icing and color it yellow for effect. You will also probably have little bits of chocolate that stayed with the crème filling, no worries, it’s tasty.

Chocolate Shell Ganache

10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
1 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

To assemble the cupcakes:

Take chocolate shell filling and place into a pastry bag fitted with a small tip.

Take tip and place into cupcake squeeze filling into cupcake using the cone method (or just poke into center and fill if making mini).

Frost cupcake and top with chocolate shell piece. If making the mini, they do make mini eggs. Cut those in half and use as décor.

Sometimes (well more than sometimes) being a grown up kind of sucks. And I’m not just talking the whole responsibility and pay your bills crap. You see my hockey team wants to get new jerseys. Except none of us really have any money for that. Half of us don’t even really have the money to play hockey (it’s not a cheap sport to play). Now we have jerseys. But they were given to us to use. We didn’t pick them. And though we are super grateful (even if we don’t sound it, I swear we are) that we got free jersey’s to wear, they well, kinda suck.

First off they are cut very small. The average C level hockey player often is on the more out of shape end of the spectrum (sorry teammates). And so a jersey that tapers in, really isn’t a good look for us. We joke that we should try and get sponsorship from Weight Watchers. Almost all the jerseys are in size large. Which after it goes over the hockey equipment that doesn’t leave much room for the beer belly that stands in the way of the jersey from fitting properly.

Then there is our logo. Which actually is suppose to be a black sheep. But really looks more like the pagan goat symbol used in the movie Dragnet. I really want to get our goalie some sheep skin chaps to go over his pads to complete the look. In fact, people call us the Pagans as our team name. Not really what I was going for.

So I had this great idea to hold a bake sale. I have had many a person tell me they would by my baked goods, so I figured here is a way to use my talent and get money to buy new jerseys and help out the guys who can’t afford to play. But I can’t. Because I am an adult. Apparently little kids for things like T-ball and soccer can hold bake sales, but adults can’t. Ummm, how fair is that. I was told time and time again it’s because adults have jobs and can afford uniforms and what not. Ummm, does little Timmy live on the streets? I think not. I think little Timmy lives in a home. With parent(s) who also have jobs and should be able to afford uniforms. Unfair I tell you.

So if anyone out there lives in the Seattle area and wants to sponsor a hockey team just let me know, we will gladly wear your company name across our butts. I mean if I can play on a team sponsered by Hooters and a strip bar, I can be sponsored by just about anyone, my standards are that low!

Okay enough whining, let’s talk food. There has a been a lot of buzz lately about the Momofuku Compost Cookie. It’s been on many a food blog site. I often don’t jump on the food blogging bandwagons. I have yet to make the no-knead bread that everyone was gaga over about a year ago or so, but there was something about this cookie that made me want to make it.
Yet, the rebel (or black sheep, yes I can tie anything to food in this blog) in me didn’t want to make just the compost cookie. I wanted to do it a little different.
The idea of the cookie is basically composting what you have leftover in your cupboard. The cookie at the restaurant uses pretzels, potato chips, coffee, oats, butterscotch, and chocolate chips. But you are in essence suppose to use 1 ½ cups of your favorite baking ingredient (like chocolate chips) and 1 ½ cups of your favorite salty snack ingredient (like pretzels).
So with that in mind I decided first to make it into a bar instead of the giant sized cookie that it makes. I also decided that the actual bar would be the only part that had the baking ingredients and that I would make a topping for the bar that would incorporate the salty snack ingredient. Thus giving it my own Peabody spin. I made the cookies the first time as a cookie just so I could compare them to the bars. They are different. But I like the bars better since the Pringles, Club Cracker, Pretzel Streusel is on the unexpected side of things. It also prevents the chips and whatnot from getting soggy like they were in the cookies.

*And since people keep asking me…the last set of jerseys I bought (meaning just my portion) including hockey socks was $200. So times that by 18…hockey jerseys cost about $2-3K depending on what you get.

Yes, that’s me. Keep in mind that for some reason my jersey is an XL (one of the few) and that I am one of the shorter and smaller people on the team.

Pagan Goat wanna be Black Sheep Compost Bars

 
Cookie Bar Batter:
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 TBSP corn sryup
2 large eggs
2 tsp vanilla extract
¼ tsp espresso powder
2 tsp salt
1 tsp baking powder
1 ¾ cup all-purpose flour
¼ cup powdered oatmeal (take your oatmeal and run it through a blender or food processor until powdered)
1 ½ cups your favorite baking ingredients (I used ½ cup milk chocolate chips, ½ cup peanut butter milk chocolate swirl chips, and ½ cup Trader Joe trail mix that had almonds, cashews, raisins, and walnuts…all unsalted)

Salty Snack Streusel Topping:
¾ cup all-purpose flour
¾ cup dark brown sugar
15 Pringles chips
12 Keebler Club Crackers (or something like Ritz)
1/3 cup pecans (salted)
handful of pretzel sticks (yes, that is an official measurement)
6 TBSP butter, still cold, cut into 6 pieces

Preheat oven to 350F.

Combine all the streusel ingredients except butter in a food processor. Blend until pulverized and looks like flour. Add butter, one TBSP at a time. Pulse until it is crumbly in texture. Set aside.

Spray a 9-by-13 inch pan with baking spray. Set aside.

Using a stand mixer with the paddle attachment, cream together the butter, corn syrup, and sugars until light and fluffy, about 3 minutes.

Add eggs and vanilla and beat until incorporated. Scrape down bowl. Beat another 30 seconds.

Add flour, oats, salt, espresso powder, and baking powder on low speed. Mix until all of the ingredients are combined but just moistened. Don’t over mix.

Fold in the baking ingredients.

Spread batter into the prepared pan. You will probably have to press down on it, it will be thick. Sprinkle the streusel topping on top evenly.

Bake for 35-40 minutes or until the edges are brown and start to pull away from the sides. You should also be able to stick a knife in the center and have it come out clean.

Let cool for 15 minutes. Remove from pan.

Makes about 12- 16 squares depending on how you cut.

Okay, so not totally sure why, but lately I have been getting just as many questions about people’s dating lives as I have about cooking. I am not Dear Abby people. But ya know, if Dr. Phil can spew his crap, why can’t I? So here we go. Useless dating advice from Peabody. The “doctor” is in.

Number one piece of advice to you all in the joy that is the world of dating: Stay true to yourself.

Women especially have a problem of losing themselves in the relationship. I did this at one time. I stopped pretty much liking/doing any of my hobbies and became completely immersed in his. His friends, his hobbies, his, his his. Now there is nothing wrong with being introduced to something new and liking it. But ditching what you like to do just to be doing what he likes to do is a no-no. And eventually will come back to bite you in the ass.

When my friend L first started to date her husband she pretended to like camping because he loved camping. She was in the throws of the butterfly stage and thus went along with it thinking that if she dare speak up and say that camping to her is a 4 star hotel that he would ditch her. They dated. They got married. And now every time they go on vacation, which should be fun, they have conflict. Because her husband wants to camp and she wants to stay in a hotel. I always side with her husband on this one.

My husband got in this trap as well. When we were dating I was playing ice hockey 4 times a week, reffing, and score keeping. We went to Coyote games. I had the NHL Center Ice package. And he watched it all. He went to tournaments with me as well. He took up skating. I thought he really liked it.
Yeah, not so much. In fact, not even really all that close. So of course now he doesn’t watch hockey with me or really come to my games (except the ones he has to score keep while I play). Which is fine, but I would have really preferred that he was up front about it in the beginning. Because now, even when he fakes interest in it, I know he is just faking. And I’d rather have him go do something he enjoys then sit around and watch the Flames play hockey on TV with me because deep down I know he is just really thinking “my God, how long is this game?”

Will you lose a guy( or girl or whomever you choose to date) if you are up front with him? Maybe. I once went out with this uber hot guy. Who loved NASCAR. I don’t. The younger day me would have faked liking it. But then the reality of me having to sit around and watch NASCAR all the time sat in. So when he asked me what I thought of NASCAR, I told him that sitting in a car going really fast around in circles wasn’t a sport to me. Granted it’s a skill, but then again so is balancing a spoon on your nose, and I don’t find that very interesting either. In the end we didn’t end up dating very long, which just meant far less NASCAR for me. Though he did have a nice butt. Sigh.

So feel free to let those boys know: I don’t like Thai food. I don’t bungee jump or jump out of airplanes. I don’t like to watch professional basketball (live or on TV). I don’t think NASCAR, bass fishing or most things found on the Outdoor Channel are sports (again, skill yes, sport, no) and I don’t want to sit around watching that with you.
I will probably be overdressed for everywhere we go, no I don’t expect you to be. I like guys who wear deodorant. I really don’t care how much money you make. I don’t care what car you drive (though one that runs is nice). I care how you treat me and how you make me feel.

Since marrying a picky eater I often make things that I know he will like. But usually what he likes and I like are not the same in the world of sweets and baked goods. Every now and then I just say f-it and make what I want. This ice cream is a prime example.
I didn’t have cinnamon sticks so had to use ground cinnamon. If you have the sticks I suggest using three of them instead of the ground. Just make sure to strain them out before you put the custard into the ice cream maker.
I’ve made cookie dough truffles before. Some people had trouble with them, I to this day am not sure how, as I have made them time and time again. Hopefully those people will have more success with these because they stay frozen and therefore should never be losing their shape. Part of me thinks I should have made snickerdoolle truffles. I need to figure out how to make those and put them in something. Mmm.
This is smooth and creamy and of course coming across chunks of oatmeal raisin cookie dough is pretty nice too.

Oatmeal-Raisin Cookie Dough Cinnamon Ice Cream

Oatmeal Raisin Cookie Dough Truffles

½ cup unsalted butter, at room temperature
¾ cup dark brown sugar, packed
14 oz condensed milk
1 tsp vanilla extract
1 cup flour
1 cup rolled oats
½ tsp salt
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
½ cup raisins, chopped in half if super large variety

Using a stand mixer with a paddle attachment cream the butter and the sugar together until they are light and fluffy.

Add the condensed milk and vanilla and beat until full incorporated.

Add the flour, oats, salt, and spices and beat on low until combined.

Fold in the raisins. Make sure they are evenly distributed as much as you can.

Using a teaspoon, scoop up small balls of the dough, roll them between your palms to round them, and place them on a greased baking sheet or a large plate/platter. Cover with cling wrap, and freeze for at least 4 hours.

Leave in freezer until ready to use for ice cream.

Cinnamon Ice Cream

1 cup whole milk
¾ cup granulated sugar
¼ cup light brown sugar, packed
pinch of salt
2 tsp cinnamon
2 cups heavy cream
6 large egg yolks

Warm the milk, sugars, salt, cinnamon and 1 cup of the cream on a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

When ice cream is prepared, place into a large bowl and fold the cookie dough truffles into the ice cream. Place into a freezer safe container and let freeze for at least 4 hours.

Cinnamon Ice Cream recipe adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz