wIne and cupcakes

Pairing wine with food is not a new idea. Pairing it with cupcakes isn't cutting edge either, but it's new for me! I have done it on my own, but my wine knowledge leaves much to be desired. I have a possible event coming up and am working on fine tuning my wine buds and cupcake brain. I found a fab list of flavor pairing suggestions and have already begun to create the "menu" for the event... How about... Chocolate with Vintage Port, Late Harvest Zinfandel, Lustau Muscat Sherry “Emlin,” Recioto Amarone. Coconut with Sauternes (particularly Lafaurie-Peyraguey), Late Harvest Semillon from Australia, or a Beerenauslese Riesling from Rheingau. Citrus with Muscats - a Beaumes de Venise or a California Muscat like Bonny Doon. Yum! If you have any suggestions please share!

go get this cookbook!

It's much more than a cookbook really...it's more...bible'ish. 300 recipes under 300 calories - and they don't suck. Hungry Girl is a real human (Lisa Lillian) and she's hungry, not a nutritionist. While I borrowed the tag line from her book/show/site - it's so true. She's a real person figuring out a way around the "system." Check it out - I might actually start a Julie/Julia challenge with this book. It would have to be without meat - would you mind?

a friend asked...

Many folks use PB as a protein source so... 2 tbsp comparison 

• Traditional Peanut Butter - 190 cals/130 cals from fat/Sat Fat 3 g/Protein 8g vs. 
• PB2 - 45 cals/13 cals from fat/Sat Fat 0g/Protein 5g 

It's about balance in my book. If I can get taste from 45 cals, little fat and still score some protein - I'll pack my protein elsewhere. :)

food porn and peanut butter

Spending Sunday morning curled in my chair with a cup of Kuerig brew, a snoring lab at my side, food porn on the TV and I'm not standing in the kitchen doing 12 other things while I watch. I'm actually paying attention and learning from Hungry Girl! Have you heard about PB2? Um...check it out... "We call it peanut butter’s second generation because it’s unlike any peanut butter you’ve ever experienced. Through a unique process that doesn’t involve the use of any chemicals and doesn’t alter nature’s intended balance found within the peanut, we remove over 85% of the fat from premium quality peanuts. Essentially, the oil is squeezed out of roasted peanuts and what remains is our famous powdered peanut butter – all natural with no artificial sweeteners or preservatives. When you mix water or a favorite drink with PB2 you get the same consistency as full-fat peanut butter, with all the roasted peanut flavor, but 85% less fat calories. Visit our Recipes section for some exciting flavor combinations and other great ideas for using PB2.". Whoa! It's powdered! http://www.bellplantation.com/products I shall be scouring tiny town for this product. Frosting is calling! And I am sure I will do something "healthy" with it. Have you heard about HG? She's a long time fav of mine. Homework for next time.

my persimmon pulp stared here

Ingredients 2 ripe persimmons, pureed 1 cup white sugar 1/2 cup butter 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup chopped walnuts Made two batches. The second batch I, of course, fooled with... Extra pulp, added ginger and crasins! Deeeeelicious!