I’m in the process of redesigning my baking blog (see below and click to enlarge) and am having a contest (read: win baked goods) just like last time! I’m looking to replace the header image (the brown rectangle with the coffee cup) with something that better reflects Nosh With Me. I’m still working on the fonts, but I’d like to keep the color scheme, at least for now.

Requirements

• GIF image size: 789 x 125 pixels
• Must include the words: Nosh With Me and One girl’s love affair with her KitchenAid mixer.

Also, feel free to use photos on my Flickr account.

Prize
One dozen cookies (or cupcakes if you’re local) of your choice.

Deadline
Tentatively January 31, 2008.

Submission
Email me at hilary (at) noshwithme (dot) com for more information or to submit your design.

Can’t wait to see the entries!

A few people have asked if I ever heard back from CL Guy. Nope, not that I really expected to after the email I sent him.

- - -In other silly boy news, I received an email from Midwest Guy today complimenting me on the cupcakes I gave him last night. No mention of hanging out again or anything so I don’t know if I should reply, or what to say. Ugh. - - -If you’re looking for some good Passover desserts, I have posted recipes for a flourless chocolate cake, matzo brittle, and apple crisp over on my baking blog. I’ve made them all before and they are always a huge hit.- - -The other day on my way to work, I was listening to the radio and heard about a company called fatheadz. I immediately thought of Pauly and my sister because both of them are convinced they have exceptionally large heads. Well, apparently they can now buy better fitting sunglasses.- - -Tonight is my first tennis class, and being my normal self, I’m nervous–I’m worried that I may not be in the right level class and that I’ll look like an idiot. Yes, I know I’m a dork.- - -And that’s it. Better late than never.

Friday
Emailed Midwest Guy and said I had a great time. Then emailed CL Guy and gave him a piece of my mind. (Save the emails. I needed to do it for myself.) Speaking of CL Guy, although he has not called, he apparently is not in the hospital nor missing any fingers that would enable one to dial a phone as he–big surprise–has a new ad up. Is it evil of me to hope I gave him mono?

Anyway, that evening I came home from work, finished hypocrite in a pouffy white dress (loved it!), did four loads of laundry, watched some stuff on my TiVo, and crashed.

Saturday
Slept in, went to the store, then got my nails and eyebrows done. Came home, checked my email–got a response from Midwest Guy thanking me for the nice note and for showing him The Well and Toi. He also asked, “You have any good spots for next time?”. Yay!

That evening, I met up with Annabel Lee for dinner and a Blockbuster night. We rented Flightplan, which had us alternately freaking out and laughing out loud. It was a fun, and much needed, chill night.

Sunday
Slept in, and in an attempt to avoid any and all LA Marathon and Hollywood and Highland traffic (anyone know why that intersection was closed?), stayed home and baked cupcakes (recipe here). I like the cupcake a lot, but the frosting is a little too fudgey for my taste. I think if I made them again, I’d use my regular buttercream frosting.

Tonight was a Big Brothers/Big Sisters mixer at The Spanish Kitchen. I was asked to speak about my experience as a Big, and although I was a little nervous, I had a blast chatting with prospective and current Bigs. And, I dragged AL with me once again, and she is set to attend an orientation in a few weeks–I’m so excited for her. In other Big Sister news, I was also asked to attend their next recruitment meeting, and I’m really looking forward to becoming more involved in such a great organization. On a side note, we were told we had to leave the restaurant by 9:30 because Paris Hilton and her entourage were taking it over later tonight. When we left, the paparazzi were already lining the sidewalk. Only in LA.

This weekend, I:

• Accepted plans with CL Guy who then ended up cancelling so I went to bed around 10:00.
• Finally watched the season finale of Beauty and the Geek.
• Went to Target with everyone else in West Hollywood. Did you know they sell wine now?
• Spent entirely too much money at a cake and candy supply store on the westside. I got the cutest sprinkles and cupcake liners ever! Unfortunately, they don’t sell dragees.
• E-filed my taxes.
• Became best friends with my neighborhood shoe repair guy.
• Went to the gym.
• Watched three (3!) hours of Law & Order.
• Found two new ads for CL guy, both posted Saturday night. Anyone else get the feeling he may just not be that into me?
• Cried. Because I just don’t get it. Because I’m not that into him either. And now, I’m over it.
• Went to the Hollywood farmer’s market.
• Baked cupcakes. Attempted to use my pastry bag to decorate them. Learned I suck at it and need to a) buy a bigger tip; b) take a class.

Tonight I’m meeting the girls for dinner at Taste. I so need a girls’ night.

Bittersweet chocolate cupcake with melted marshmallow inside and chocolate fudge frosting.

Recipe here (toward the bottom of the page).

Note: The recipe says to let the cupcakes cool in the pan for five minutes before scooping out the center. Don’t wait–I did on the first batch and by then they were too cool to melt the marshmallows. Just scoop straight from the oven.

I used the Magnolia Bakery red velvet cake and cream cheese frosting recipes. I also finally experimented with fondant, which was really cool. I realize I need to invest in a smaller cookie cutter, as the heart I used is not proportional to the cupcake.

What I learned about working with fondant:

• If you cut out cute little hearts and place them in an airtight container, you should really layer wax paper between them otherwise they stick together.
• To get the gel color to spread evenly, you have to knead the softened fondant.
• It picks up fingerprints like you wouldn’t believe.
• Powered sugar helps keep it from sticking to the rolling pin.

Aren’t they cute?

I saw this recipe in my new 125 Best Cupcake Recipes book by Julie Hasson. It reminded me of the cupcakes kids brought into school for their birthdays in elementary school so I just had to try them. I used her white cake recipe and of course, my favorite buttercream frosting recipe.

As expected, they were delicious, looked very cute, and were a huge hit with my coworkers.

I was in the mood to bake, but didn’t want to potchki. So, I found a recipe for chewy chocolate chip oatmeal cookies and decided to give it a whirl. So easy. So good. I omitted the nuts and instead added extra chocolate chips. They are perfect–crunchy on the outside, chewy on the inside, and have a wonderful texture.

Recipe here. Note: I followed the advice of the reviewers and cut the salt to 1/2 tsp. and increased the baking time to 15 minutes.

I was going to make my dad mini chocolate cupcakes with chocolate fudge frosting, but at the last minute he changed his mind and wanted an old childhood favorite, peanut butter chocolate pinwheel cookies. My grandma used to make them for my dad when he was a kid, and they’re still his favorite to this day.

They’re basically a crisp peanut butter cookie with a swirl of chocolate inside. Recipe here.

Had a wonderful and delicious dinner with my family.

Tons of food:

And my first attempt at an apple pie and crust:

The pie was okay, nothing special. I still like Costco’s apple pie better.

Simple (everything is mixed in one bowl!) and delicious chocolate cake recipe. Of course, I used the buttercream frosting recipe I love. And I had much success with the gel coloring.

I used the Magnolia Bakery Red Velvet Cake recipe as well as their Cream Cheese Icing recipe. [ed. note: I ran out of red food coloring, so they're not as red as they should be.] I love the cake. The icing, not so much. But then again, I’m not a huge cream cheese person so I’m not a good judge. I’m bringing the cupcakes to work tomorrow and will let you know what my guinea pigs say.

Recipe here.

Same mini cupcake recipe. New amazingly delicous bakery type frosting recipe. Yum. Yum. Yum.

Notes about the frosting (in case you’re going to make it):

• It’s beige, so you have to adjust your food coloring accordingly. Otherwise you end up with ugly muted colors. Yes, I speak from experience.
• It’s not as easy to spread as most other buttercream frostings. It seems heavier, even with a lot of air beat into it. Got me.
• It sets beautifully.
• I followed reviewers’ advice to a) use butter flavored Crisco instead of regular Crisco; b) use butter instead of margarine; and c) cut back on the powdered sugar.

On a somewhat related note (the cupcakes are part of the break the fast), I hope everyone has an easy and meaningful fast. Shana tova.

The weekend, in pictures:

Recipes: Chocolate chip cookies, toffee chip cookies, black and white cookies. Everything’s for the break-the-fast for Yom Kippur. Check back for cupcakes on Tuesday–I didn’t make them over the weekend because I wasn’t sure how they’d freeze. And that’s Topanga Canyon and Malibu in the bottom pics.

Now I must do laundry then collapse.

This weekend, I did not:

• Clean.
• Do laundry.
• Run errands.
• Go shopping.
• Work on a project for my client.
• Find a solution to my post category alphabetizing problem.

This weekend, I did:

• Bake.
• And bake.
• And bake some more.

I made a bunch of desserts–mini cupcakes with buttercream frosting, chocolate chip cookies, and black and white cookies, all for Rosh Hashanah.

And in case you were worried, yes, I did do things besides bake–I slept and went to a dinner party (and brought cupcakes) where one of the guests renamed my mini cupcakes to elf cupcakes.

Now I must collapse in front of my TV.

Shana tova and a healthy new year!

Tonight I decided to put my Magnolia Bakery cookbook to the test and make the black bottom cupcakes I keep hearing about.

Basically, they’re a chocolate cupcake with a cream cheese “filling” on the top. From my research, it appears they do not have frosting because of the rich and creamy top part. Think cheesecake-like. Fortunately for me, I don’t like cheesecake.

Because I haven’t actually seen a black bottom cupcake in years, I have no idea if mine look the way they’re supposed to. In fact, they’re kinda ugly. But here they are. I’ll let ya know what my guinea pigs say tomorrow.

Try, try, again…

Disappointed with the bitter chocolate cupcake, I decided to give this white cake recipe a whirl.

They’re good, but still not exactly what I’m looking for. At least they’re an improvement, right? And they look cute. I’ll let you know what my guinea pigs coworkers think.

This weekend, I:

• Drove down to Del Mar Friday night in less than two hours.
• Went to the gym in Solana Beach. Interestingly, the average age at that club appears to be mid 50s. Waaaay different than the Hollywood local.



• Spent an exciting Saturday night at Soup Plantation (yum chocolate chip bars!) with my parents then came home and read half of a friend’s manuscript.
• Slept in then met up with my parents for brunch at Pacifica Breeze in Del Mar and chatted with Theo of Road Rules fame while in line.
• Filled my car up with $3.15/gallon 87 octane gas after listening to my dad speak of a potential gas shortage all weekend.
• Finished reading said manuscript.
• Went for sushi with the parents, and ran into a friend from high school.
• Tried this disappointing chocolate cupcake recipe. They look cute but are a little too bitter for my taste.
• Drove back to LA this afternoon in under two hours.

Friday night I decided to forgo the gym and instead baked cookies for a party I would be attending the following night. Aren’t they cute? They’re peanut butter cookies with Reese’s Peanut Butter Cups inside. Really now, what could be better than peanut butter and chocolate? Yum! Update: Here’s the recipe.

Saturday morning I woke up at 9:00 (ugh, too early for a Saturday), and dragged my cookie-tasting self to the gym where I saw a guy from Groundlings working out. That afternoon I got my eyebrows waxed, my nails manicured, and hit Target and Trader Joes with the rest of Hollywood. In case you were wondering what people out here do when it’s 90+ in the City–they go to Target in West Hollywood.

After fighting my way out of the parking garage, I finally made it home in enough time to get ready for the shindig then picked up Annabel Lee. [ed. note: The party was hosted by a girl I met at Speeddating (I know, go figure) the same night I met Speeddating Guy.] Anyway, the adventure began when we: a) got stuck in traffic at a drivers license/sobriety check point on Pico near Beverly Glen; then b) almost got creamed by a bus on Bundy; and lastly c) drove around for thirty minutes trying to find a parking spot near the hostess’s apartment. We finally found one, two blocks away.

Once at the party, we bumped into none other than everyone’s mutual friend Evan (who by the way, can help you with your online dating profile should you need some assistance) and his friend. We then plopped ourselves down on the couch where we drank lots of wine and shared witty conversation. It was a fun night.

Sunday morning I slept right through my Weight Watchers meeting (oops) then picked up my Little for our first outing of the summer. We had originally planned to go miniature golfing at that huge place in Sherman Oaks, but the heat won out and we ended up at a super cool, indoor glow-in-the-dark miniature golf place in the City recommended to me by Annabel Lee. [ed. note: Thanks!] My Little had the best time and already can’t wait to go back. It was totally fun, and I think it could make for a fun date night (should I actually have a date sometime soon).

After all that fun and excitement, I headed back home and now plan to do laundry, clean my apartment, then maybe meet a friend for dinner. Then again, TiVo sounds a little more relaxing.

For those of you following along at home, tonight’s Jdate with Separated Guy #2 has been rescheduled. He’s sick. We’re going out Thursday night instead.

Since I know you’re all disappointed that I have no juicy date details to share, here’s a picture of the chocolate chip cookies I made today. It’s a new recipe and I’m not too thrilled with it. The cookies look really nice, but the taste is just sorta eh.

While my sister spent Friday night waiting in line in Hell at the Rite Aid pharmacy, a friend and I went to see a one man show called Scott’s Search For A Rose at IO. The show was a very humorous hour about a self-proclaimed computer geek’s life-long search for his soulmate.

In entertainment related fun, I secured some tickets to the Law & Order night at the Museum of Television and Radio’s Paley Television Festival. I’m so excited! Yes, I’m aware I’m a dork.

Speaking of dorks, I almost forgot to mention The Comic called (I let it go to voicemail) at 11:00 p.m. Friday night. More than two weeks after we last spoke. What the hell?

Nothing else terribly exciting went down. I did my taxes (woohoo!), went shopping, and baked some Valentine’s Day sugar cookies (see picture). My sister and I frosted them and are each taking some to our offices to share.

Due to overwhelming request (okay, three people), here is the Magnolia vanilla cupcake recipe. You’re welcome.

I finally got to try the Magnolia Bakery cupcake recipe.

Yum. Just like the store.

I found this recipe (don’t know where I got it, but I would love to give props to the appropriate person) for a flourless chocolate cake last year and made it for my mom’s birthday (which was during Passover). It was surprisingly good, and I will be making it again this year. The recipe calls for whipped cream and raspberries to top it, but we did a slight variation–ate the cake warm with ice cream and hot fudge…how can you go wrong? I think this year I may try a chocolate or raspberry glaze for the top, we shall see. Here it is:

Flourless Chocolate Cake
2 cups chocolate chips
3/4 cup unsalted butter or margarine
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract

2 cups sweetened whipped cream or whipped cream substitute (optional)
1 pint raspberries (optional)

Preheat the oven to 350 degrees.

Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper.

Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally.

Remove from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow.

Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form.

Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix.

Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter.

Cool the cake thoroughly in the pan (the cake will fall dramatically).

Remove the cake from the springform pan and place on a serving plate.

Refrigerate for at least 3 hours.

Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.

Makes 12 servings.