too busy.

Yeah, that’s what I’ll say. Too busy enjoying life to post. That’s the ticket…

Fear not gentle readers, I’ve got a few little projects that I’m working on that I should be announcing later on this week. Plus, if you’re frustrated by lack of updates here, you can alway go visit two of my favorite men on these here internets over at Taste Mafia. Trust me, if they tell you you should put something in your mouth, do it.

In Real Life, here’s some stuff that the locals might just be interested in:

  1. The PostSecret guy is in town today, and will be speaking in St. Paul tonight.
  2. If you’re a Guthrie member (or even if you’re not) there are $20 tickets available for The Home Place if you list price code “AE” when you call them: 612.377.2224
  3. I guess there’s some big holiday or something happening on Wednesday. You might want to go looking for an outfit.
  4. Along with #3, my other boyfriendOmar Anasi and friends are releasing Darkness again this year. I didn’t get a chance to try it last year, but What Ale’s Thee’s episode on Imperial Stouts really got me turned onto the style. I won’t be a the Blue Nile on Tuesday (my god, it’s full of hipsters!) but I’ll be sniffing around this week to see who else has it on tap. Also: do want.

this is so not my fault

Honestly, what can I do when in the same week I receive an issue of Cook’s Illustrated that features a recipe for pie crust that involves vodka as a main ingredient and I find a recipe for chocolate stout cake on Ravelry? What can i say, it’s baking with booze week all of a sudden at Chez TPH.

The fun started yesterday when I turned the recipe below into a batch of cupcakes (plus a mini bundt cake, the recipe makes a lot of batter). I used this recipe for the frosting. To tell the truth, I wasn’t hugely impressed – the cupcakes lacked that chocolate punch that I was looking for, and the frosting was a tad grainy, and it’s possible that I maybe shouldn’t have used that bottle of Bell’s Expedition Stout that was only hanging around the kitchen because I didn’t want to drink it. Next time I do this, I’m going to try this recipe (with the cream cheese frosting, and with the addition of a half cup or so of DP cocoa).

By the weekend, I also hope to make a pie of some sort (I’ve got vodka, flour, and butter at home, so why not?), but first I have to decide what to put in it. I’m not a huge fan of apple or pumpkin pie (which would be the obvious choices right around now), so I’m on the lookout for good filling ideas.
Chocolate Stout Cake (originally posted by Ravelry user KatieHimmelberg)

  • 2 cups sugar (I reduced the sugar by about 1/2 cup)
  • 3 cups all-purpose flour
  • 1/2 c cocoa
  • 1 tsp salt
  • 2 tsp baking soda
  • 3/4 c oil (I used a little less; maybe about 2/3 c)
  • 4 tsp vinegar
  • 1 tsp vanilla
  • 1 bottle (12 oz) beer (I recommend a dark stout or chocolate stout; I used Fort Collins Brewery’s Chocolate Stout)
  • 1/2 c water

Sift all dry ingredients together into a large bowl and make three wells in the dry mixture (one large and two small). Pour the oil into the large well, and the vinegar and vanilla into each of the small wells. Pour beer over mixture, add water, and mix well.

Bake at 350F for 25-35 minutes in lightly oiled pan.