In Defense of Cupcake Cafe
It's popular among those who consider themselves food enthusiasts in NYC to criticize the titular cakes from Cupcake Cafe, and so I feel the need to defend them. A friend is getting married this weekend and the buttercream-laden cupcakes were featured at her shower here at work, so I've had a couple in the last few days.
They're good for the type of dessert they are: elaborately decorated, very pretty. They're small, which is good because they frosting has the texture of pure butter and the cake is pretty dense. But I feel like it strikes a good balance. The size is perfect for the richness, the slight dryness of the cake complements the moist buttercream. There's just the right hint of sweetness without going anywhere near sweet or cloying. I don't feel sick when I'm done eating one, but I'm definitely done. Too-light desserts don't give you that satisfied feeling. Straight from the fridge, Cupcake Cafe cupcakes are fantastically decadent.
And now a study, as reported in The New York Times, says there are benefits for your health, too.
I've prepared artichokes a few times, being inspired by the fact that it's one of David's favorite foods and his mother apparently made them all the time when he was a kid (?!) Remind me to give you a recipe I made for stuffed artichokes that we were indeed rapturous about.
I think I remember that. Didn't it have some kind of pork product in it?
I found the recipe at epicurious:
http://www.epicurious.com/run/recipe/view?id=106245&kw=whole+stuffed+artichokes+braised+in+white+wine&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=WHOLE+STUFFED+ARTICHOKES+BRAISED+IN+WHITE+WINE++
but I didn't use the provolone. It was rich enough without it, but maybe it would only be better with it! Soooo yummy!