This is my ipad covered in a bacon gelaskin. I love it.

Tomorrow will be a day full of fatty pork.

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Poofy chicks want revenge! on Youtube

Special thanks to Dennis, who did a wonderful job as General Beakless and Jen who gave me the poofy chicks. Who knew they would be such terrors in the house?

Did you notice the salt & pepper shakers? They’re peeps!!! Given my lifelong obsession with peeps, I had to have this adorable tableware by Lenox. My dream vacation would to have a private tour of the Just Born factory. I’ll definitely be scooping up a few extra peeps tomorrow to last me the rest of the year.

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Urban egg hunt on Youtube. Justine & I decided to hide some little treasures around the city for Easter. They were all gone the next day, so I’m sure they all found happy homes.

In related Easter news, this made me esploder:

The Wizard of Peeps diorama. Given my lifelong obsession with peeps & The Wizard of Oz, I am tempted to ask the creator to marry me. So much peep love.

And here is the first video I put on the internet (lovingly made with Jumpcut in 2006):

Peep experiment on Youtube

Hope everyone has a wonderful Sunday.

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bacolicio.us

a delicious treat from Yoko

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Doc Pop’s Bacon Yogurt on Youtube

Only 2 more days to eat the delicious Bacon, maple, cereal yogurt at YoCup. Try it before it’s gone! If you don’t live in San Francisco, just add the ingredients to some plain yogurt, and it’s almost the same experience.

Speaking of bacon and dessert, Heather Lynch took the grand prize at BaconCamp for her Maker’s Mark Ice Cream with a Maple Caramel Swirl and Candied Bacon Bits. I didn’t make it out to to the event (yes, it was my baby, but so it goes), and I’m hoping Heather will make another batch soon so I can taste it. Yum!

photo by Edrabbit

BTW BaconCamp kicked major ass. 40+ presentations, 9 prizes, 300+ people, $1500+ raised for AHA. I am thoroughly pleased. Expect another BaconCampSF in a few months. Check out the blog for more details about the past event, and some photos on flickr.

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Cupcake baking and frosting on youtube

Normally I don’t use a box mix, but I thought that it would be quicker. The caramel frosting came out a bit runnier than I expected. I halved the recipe, and I don’t think my kitchenaid could properly whip the frosting when there was less of it in the bowl. Next time I will use a hand mixer.

I basically followed the recipe on the box. In general I use local or organic ingredients for all my cooking. In case the recipe in the video is too hard to follow, here are detailed instructions.

The Cake
1 box whole foods organic chocolate cake mix
10 tb Straus salted butter
2 Oliver egg ranch eggs
2 tb Dragoba cacao powder
1 cup whole foods dark chocolate mini chunks
2 tb (approx) Bob’s Red Mill whole wheat pastry flour – cake flour would be better in this situation

preheat oven to 350
mix eggs and butter
add cake mix and cacao powder
stir in chocolate mini chunks
if the batter is very runny, add extra flour as needed
line cupcake tins and fill each tin 3/4 full of batter
bake for 12 minutes, or when toothpick inserted comes out crumbly or clean

Caramel Frosting
2 c. light brown sugar
1 c. + 2 tbs Horizon heavy whipping cream
1/2 tsp baking soda

In saucepan, heat cream and sugar on medium to a rolling boil (if you mix it up, it still is boiling)
boil 1 minute
add 1/2 tsp baking soda
mix and boil for 1 more minute
turn off heat and add butter. Do not stir in the butter
let mixture cool (1 hr in the fridge, or 2 hrs on the counter)
transfer caramel to bowl and beat until frosting-like. Add reserved whipping cream to stiffen it.

Cream cheese frosting
8 oz Nancy’s cream cheese
1 c. Horizon heavy whipping cream
1/2 c. sugar
1 tsp vanilla

whip cream until hard peaks form
while the cream is whipping, mix cream cheese, sugar and vanilla
fold in cream cheese with whipped cream

don’t forget to dance around a bit. Cupcake baking is seriously unserious business

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It’s a watermelon radish, and I would never have noticed it if one weren’t sliced in half and displayed at the store. I generally don’t like the sharp flavor of radishes, but these ones were too pretty to pass up. They are surprisingly mild, with only a hint of that radish-y flavor, and rather sweet. It was fantastic on my salad (arugula, tomatoes, cucumber), though I wished that I had one of those fancy ceramic slicers. They would taste much better sliced super-thin. Fortunately, it is not some freaky lab-mutated vegetable; it’s just an heirloom daikon. I hope watermelon radishes become more popular so I can have them more often.

I was at Bi-Rite two days ago and they were still available in case anyone lives locally and wants to try them.

The Napa Valley Mole Sauce is delicious. It’s bright and peppery, with nice heat and a good balance of salty and sweet flavors. Add this sauce to some veggies with handful of cocoa nibs, and you’ve made a quick, healthy and tasty meal.

With such a pleasant first experience, I had to try another one of their sauces. The Mango & Spices was an utter disaster. It was incredibly tart, didn’t have any trace of mango, and the Caribbean inspired spices were overpowering. I tried to save it with fresh pineapple and honey, but it didn’t help enough. Now I’m afraid to try any of their other products. I think I’ll just stick with the Mole.

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