November has come and is rapidly going, and for this week’s cake, I chose to complete a recipe more in tune with the fast approaching holiday season; the Peppermint Chocolate Chip Cupcake. Tasting equal parts Christmas cookie, candy cane, and breath mint, this recipe has been an instant success in the house, as Ted, Evie, and Shakespeare have all enjoyed the cupcakes. The recipe called for flour, baking powder, butter, sugar, eggs, chocolate chips, semi-sweet chocolate, peppermint bark (for the garnish), and peppermint extract (an ingredient I feared would be devilish to find, but was in plentiful supply at our new local Wegmans).
My Picture:
The Book's Picture:
This blog is coming to you later this week, because after completing the cupcakes, the entire family jumped in the car and made their way to the Timonium Fair Grounds for the other Childs’ November tradition, the Baltimore Irish Festival. Ted works the bars at the Festival with his bestie Ben, and I walk around with the family listening to the music, enjoying the best fries and champs imaginable (the Irish really do potatoes well), and yelling at Ted’s Mom for spoiling Evie with constant presents. Evie was hysterical while there, dancing to the music and at one point sticking her fingers into Ted’s Jameson, licking her fingers, and then going, “mmmmmm.”
I hope in a year or two, as Evie grows more, we can look into an Irish Dancing School somewhere in the area for her to start taking lessons. With her fiery temper, red hair, and unlimited supply of energy, she should do really well.
Until next week, Sláinte!
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