And forget the Coconut Cream Pie Cupcakes! Keep reading to see why I say that. I baked these delightful low sugar treats yesterday. I made them all pretty so I could take a nice photograph or two… bake to eat? Or bake to photo? It is a toss up.
These cupcakes came out really nice … not too sweet, just right.
What’s not to like? Well, here is the rest of the story.
Baking these bad boys was easy enough. Had to hollow out a bit in the middle for the filling, and I toasted the coconut flakes (another first for me). I carefully frosted half a dozen and set them aside to photograph today.
If you look closely, you might be able to see the frosting is NO LONGER on the cupcakes, but stuck nicely to the lid of the container. This is what happens when you flip your carefully decorated cupcakes over and they land on the freaking floor !!??@@##$#. There might have been bad words.
Sigh? What to do? I could have scraped off the frosting and tried re-piping it, but it was coated with crumbs. I did have some frosting left, and I had a few of the B-Grade cupcakes left. So I piped up one cupcake and told the others to suck it. They got ugly frosting applied with a plastic knife.
So I moved on and worked on my photos. I was satisfied with the three I posted at the beginning of this story. But I had a vision of a 6 cupcake spread … a coconut encrusted feast for the eye. Arranging my coconut dreams, I did this …
Yep, I plopped that pup right over on it’s frosted head. Can’t catch a break today with these cupcakes. So I packed ‘em up to save for snacks – because the other thing you can do with cupcakes is EAT THEM! Stitch and Natasha gave 🐶🐶🐶🐶 to the scraps, and were rooting for another batch to hit the floor.
Next time … Lime in the coconut with plenty of alcohol!!!
No new snow overnight 😢👎
For this post, I have some more of my food photography project photos. The assignment was to continue working with darker backgrounds and images.
I switched from tomatoes to berries:
Then worked with some apples:
A look at the setup:
I am going to ask Lou to help me move things around to the other part of the room. Plus I still have lots of cleanup to do with all the stuff from Florida.
Cooking lessons have slowed a bit, as we continue to not be real hungry. But I am continuing to hone my skill with lunches – air-fried chicken tenders and sugar free honey dijon dipping sauce. My goal this week is to discover vegetables.
My cooking experiences continue – tonight we had Air Fryer popcorn shrimp. It was tasty. It wasn’t difficult – just cook frozen breaded shrimp in the air fryer for about 6-7 minutes. We had been snacking on appetizers, so didn’t need more for dinner.
And that, folks, was as exciting as our Super Bowl Sunday gets. Lou’s dinner was served on a real plate 😊👍👩🏻🍳
Trying not to lose momentum with my cooking, but not sure what to cook. Catherine forwarded me a link from her friend, Martha Stewart. It was for PupCakes – a treat for the dogs made from leftover squishy bananas and peanut butter. I could practice, but didn’t have to worry about the extra calories.
First, I had to mash and mix a bunch of stuff – I am beginning to think this is a big part of cooking:
Make sure the peanut butter isn’t one of the low sugar versions that used xylitol – this artificial sweetener is in gum and is very poisonous for dogs.
I mixed everything up and then added the dry ingredients. Next, it was time to fill the cupcake things, and bake them in the easy bake oven.
The cupcakes cooked up (took longer than the 10 minutes Martha said, btw). My willing victims, um helpers, were anxious to check things out:
After they cooled, the pup-friendly frosting was applied – plain yogurt and peanut butter whipped to a fluffy goodness.
Then we had the official photo shoot-
What was the pup-verdict? Four 🐶🐶🐶🐶 from Stitch. Natasha seemed to only like the frosting, so she let Stitch have the cake part of hers. This could be why she weighs 10 pounds less than Stitch – he is a carb guy!
Not sure what is on the agenda today, but it is sunny and on the warm side at 31 degrees