Two things happened last weekend.
Well, actually, many more things happened, but they were all unworthy of being mentioned.
For instance, I accidentally tripped on the curtain in the dining room as I was rearranging the chairs and the whole thing fell on me.
I accidentally bit my own tongue while eating a bagel.
And finally, I accidentally fell asleep in the middle of a conversation with the husband, mid-sentence.
See, nothing new, nothing unusual. They were so totally not worthy to report to you.
The only two things worthy to report are these:
- We were completely snowed in. Okay, come to think of it, that’s not so worthy to report, either. Especially for you who live in the Northeast. It’s been this way for a long time now. Nothing new, nothing unusual.
- The oven guy finally came to deliver and install my new stainless steel oven/microwave set.
Okay, that’s totally worthy to talk about, right? That I was getting a new and pretty oven set?
Except, I didn’t. In the end, it didn’t happen.
First of all, the guy told us he would arrive between 10 am – 3 pm. Talk about being precise, it’s almost like the weather forecast. Haha…
I was advised not to use the oven/stove because if the oven was hot, he wouldn’t be able to move it.
So all day long, we pretty much lived on toasts and bagels.
The kids were cool. They didn’t complain.
The husband was a sport. He didn’t cry .
And I was a saint. I kept my mouth shut, even though the hours kept ticking and the guy was taking too long and I was really hungry for more than bagels and toasts.
Around 3 pm, when we realized he was late, we gave him a call to see if delivery had been cancelled due to weather. Which would have been understandable. At that point, the snow was piling up thickly.
He said no, he would be there shortly. Shortly being loosely defined. He arrived 2 hours later.
And said, “Yeah, I’m going to need you to shovel a pathway so I can bring the oven in.”
“I can bring it in, but if I accidentally slip and drop the oven, I won’t be liable.”
He left me speechless.
I did the only thing sensible. I told him to pack up and come back another time.
When it’s not snowing!
But I was very disappointed…
And when you’re disappointed, you want a cupcake… The happy, chocolate kind. Stuffed with pecan pie filling.
Frosted with white chocolate mousse.
And it must have lots of sprinkles…
‘Coz without sprinkles, it would just be a muffin…
Pecan Pie-Filled Chocolate Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cocoa powder
1/2 teaspoon salt
1/2 cup light brown sugar*
1/4 cup butter (half a stick)
1 teaspoon vanilla extract
3/4 cup dark chocolate morsels, melted
1 teaspoon instant espresso (optional)
1/2 cup milk
1. Heat oven to 350°F.
2. Combine flour, baking powder, baking soda, cocoa powder and salt. Set aside.
3. Cream butter and sugar until fluffy. Beat in egg and vanilla.
4. Mix instant espresso with melted chocolate, if using. Stir into butter mixture.
5. Alternating between the flour and the milk, add them to the butter mixture a little at a time, beating well after each addition. You’ll get a stiff/thick batter.
6. Line muffin pan with paper baking cups. Fill about 3/4 full.
7. Bake for 17 minutes or until toothpick inserted in center of cupcakes comes out clean. Makes 10 medium cupcakes.
*Use 3/4 cup of sugar if you don’t plan to fill cupcakes.
1/2 cup packed light brown sugar
2 teaspoons corn starch
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon salt
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup chopped toasted pecans
1. Mix all ingredients, except for vanilla and pecan, in a small saucepan.
2. Cook on medium heat, whisking constantly, just until mixture begins to boil. Remove from heat.
3. Stir in vanilla and pecans. Let mixture cool completely.
White Chocolate Mousse
4 ounces white chocolate*, cut into very small pieces
3 tablespoons milk or water (at room temperature)
1 cup heavy cream
1. Place chocolate and milk in a heat-proof bowl.
2. Bring 1 inch of water to a simmer in a wide pan. Turn the heat off.
3. Place the bowl with chocolate & milk in the pan of hot water
4. Stir constantly until melted or smooth. Or you can melt chocolate in a microwave, on low. Place in a microwave-safe container. Heat for 30 seconds. Stir. Return to microwave and heat for another 30 seconds.
5. Let melted chocolate cool.
6. Whip cream until soft peaks form. Gradually add cooled melted chocolate. Stir with a spatula. At this point, you will get very soft and smooth mousse.
7. Whip again until a stiffer, spreadable mousse is achieved.
*Use only baking chocolate (I used Ghirardelli white chocolate baking bar).
Assembling the cupcake
1. Use a cupcake corer or a melon baller to scoop out the center of each cupcake.
2. Trim the core, saving the top part to use as a plug.
3. Spoon about 2 teaspoons of pecan pie filling into each cavity. Place the “plug” piece back on the cupcake.
4. Spoon white chocolate mousse into a piping bag fitted with a star tip.
5. Pipe frosting on cupcakes. Refrigerate until ready to serve.
6. Just before serving, decorate with colorful sprinkles.