Carbtastic: Mac and Cheese & Coconut Cake

Before I launch into these comfort-food recipes, I'm going to share a brief West Coast travelogue. Yesterday afternoon I arrived in Los Angeles from St. Louis for six blissful days of vacation and then was whisked away to Dana Point with my guy Dave and his brother Jeff. We spent this afternoon with Dave's aunt, uncle and brother eating lunch at the very funky local eatery, Ramos House Cafe (I discovered what a Scotch egg was via their super renowned Bloody Marys), exploring San Juan Capistrano and its beautiful Mission and celebrating Dave's 34th birthday with sunshine and tranquilty by the Mission's Moorish style fountain (Happy Birthday, love!).

Mmmm, Baked Bacon.

This week has been a blur. Last weekend Dave and my friend Elie took me camping in the Ozarks for my 31st birthday, and on Saturday it rained biblical proportions on a tent that was downright sinful (and soggy).

Despite the downpour, life was still good. We found a greasy spoon diner in Osage Beach called Kay's Home Cooking--home of the all-you-can-eat breakfast, no kidding--and drank hot, plentiful coffee, ate biscuits and gravy, Western omelets, French toast, and sausage links until we were about to burst. S'mores, grilled steak, roasted carrots & garlic, and biscuits on a stick were also a part of Dave's campfire cuisine prior to the Kay's orgy. His food was decidedly more tasty and healthy, and our hike down to the Lake helped burn off a S'more or two until we headed in town for Kay's.

Ultimately, dear readers, there is something you should know: Dave is the cook in our relationship; I am the baker. And boy howdy did he cook last weekend. Elie was expecting hot dogs (and I was too), but Dave wouldn't hear of it. He even roasted a surprise baked apple that was quite delicious.


So, I let Dave continue cooking when we got back from the Ozarks. On Tuesday night, Dave made dinner--BLTs with a twist. Dave baked the bacon at 400 degrees for 12-15 minutes, paired the center-cut bacon with sourdough I had bought from a local bakery, patio tomatoes I grew on our front porch (they're still growing and supplying us with late-season goodies), Boston leaf lettuce, and Hellman's mayo to make my favorite sandwich of all time. The sandwich that was, and will forever be, the figurative apple Eve gave to Adam if Adam were a vegetarian and that apple were a tasty pork product. I know pigs are sentient, intelligent creatures, but as long as there are BLTs, I will no longer trek in vegetarian cuisine despite all of the Molly Katzen cookbooks I own (and love).

So, dear readers, try baking your bacon sometime. We're not sure if it's any healthier for you, but the bacon is crispy, which is my favorite, and still tender.

And since fall is finally upon us, I hope to go apple picking this weekend so I can make an apple pie. I think, thanks to my friends Jane H. and Joni, that I know the trick to flaky, lovely pie dough too. So, stay tuned for more ovenly goodness.

Hugs and high fives,
Kella

If the Stars Were Mine, I'd Bake You Mint-Filled Brownie Cupcakes

Tonight was a relaxing little jazzy interlude from a busy day. I got my hair cut at Lemon Spalon, met Dave at home with cupcakes from The Cupcakery, had a lovely laid-back Qdoba dinner, and then walked with Dave to browse music at Vintage Vinyl on The Loop. I came away with two CDs I've been dying for by a jazz artist I just love: Melody Gardot.

We came home and twirled around the kitchen to "Our Love is Easy" as the Mint-Filled Brownie Cupcakes I baked for the class I teach on Monday and Wednesday nights did their thing in our little gas oven. I turn 31 on Thursday, and I believe birthdays should always be celebrated. Another year of life is another year of life, and for each year I'm given, I'm eternally grateful.

So, I'd like to wrap my baked goods in ribbons and give them all to you, loyal readers and dear friends. Here's to another year of life, love, and learning! Thanks for supporting me along the sweets-filled journey.

Mint-Filled Brownie Cupcakes
Adapted from Martha Stewart's Cupcakes

Makes 2 dozen cupcakes

Ingredients
16 oz. semisweet chocolate, coarsely chopped
1 cup unsalted butter
2 cups sugar
1 1/2 tsp. salt
6 large eggs
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
24 small chocolate-covered peppermint patties (Hello, York!)

1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Place chocolate and butter in the top pan of a double boiler--not in the pan of simmering water. Stir occassionally until just melted, 4-5 minutes.

2. Remove bowl from heat. Whisk sugar and salt until mixture is smooth; whisk in eggs. Stir in flour and cocoa until smooth, but don't overmix.

3. Spoon 1 heaping tbsp. of batter into each lined cup. Place one patty on top, pressing into batter. Top with 2 tbsps. batter, covering patty completely. Bake, rotating tin halfway through, until the cake tester comes out with only a few moist crumbs (um, I use toothpicks... doesn't everyone?). In other words, bake the cupcakes for about 35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.

Enjoy!

Hugs, high fives and 31 birthday candles,
Kella