fudge ball cupcakes (a recipe)

I can hardly believe it myself – two recipe posts within one week?!  Why yes, I’ve been doing quite a lot of baking lately and trying out a couple of recipes.  I made these fudge ball cupcakes topped with homemade white peppercorn caramel (my first time!) and topped with a little bit of sea salt for a baking contest we had at work earlier this week.  I know you’re probably thinking, “white peppercorn?! did she do that on purpose?!” and the answer is yes: the theme for this particular contest was “salt and pepper”.  If you think outside the box, you could interpret “pepper” to include things like bell peppers, jalapenos, etc.  I went ahead and stuck with the traditional spice idea but challenged myself to make something sweet instead of savory.

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craving chocolate at the csca

Yes, I made those! Isn't that insane?!

Two of my coworkers and I took the “Craving Chocolate” class at the
Cambridge School of Culinary Arts last Monday night (now haven’t I already told you that I work with some pretty cool people?!).  It was taught by Marie Perfetti and in the CSCA’s traditional format where you’re handed a packet of recipes and you get to work on your own on a specific recipe.  Now I know that this format isn’t for everybody, and I will admit that at first I was a little bit disappointed by that fact at the beginning of this class.  But in the end, I accepted the fact that it wasn’t a class meant to focus solely on techniques for working with chocolate.  Instead, it’s more of a way for you to learn how to make things with chocolate and you do learn little bits of technique and terminology along the way.

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pastry chefs take center stage

The demo room at 808 Commonwealth Avenue on BU's campus

My friend Kathleen and I are food geeks.  There, I said it.  (Yes, I know you knew I was a food geek, but she may be my twin in this case.  Or close to it.  I still think I’m geekier than she is.)  We both are huge fans of Joanne Chang of Flour Bakery and the restaurant, Myers + Chang, so when we found out about a food seminar at BU where she would be doing a pastry demonstration we didn’t hesitate to buy tickets. 

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pretzel rolo pecan treats

Holy crappers, where did the year go?? To make up for my lack of posting I thought I’d share this recipe for a super easy peasy pretzel Rolo pecan treat that I learned from my husband’s aunt Elaine last weekend. Super easy peasy! And super yummy according to my at-home-taste-tester and obliging coworkers. 🙂


– a bag of Snyder’s butter snap pretzels
– a bag of Rolo candies
– whole, shelled pecans


– Preheat the oven to 350 degrees.
– Place a piece of foil or parchment paper onto a baking sheet.
– Lay whole pieces of pretzels onto the sheet in one layer.
– Unpeel some Rolos (seriously, this is the hardest part!)
– Refrain from eating a lot of the Rolos. One or two, yes. Handful, no.
– Put one Rolo on top of each pretzel.
– Put one whole pecan piece on top of the Rolo.
– Bake in the oven for 3 minutes (no, not the most efficient use of a 350 degree oven, I know …)
– Remove from the oven and smoosh each pecan down so that the Rolo gets flattened.
– Let them cool down and then put them in the fridge to harden.
– Enjoy!!