Yes, today is the big day - 27 years.
In celebration, my boyfriend bought me a new set of knives. Previously, I had only one decent knife so it is really amazing that any of my culinary adventures ended happily. Ah, the bliss of new, sharp knives.
And, Sarah, my ever-so-talented graphic designer, coworker and friend, created cupcakes for me. Double chocolate chip, with a center of cheesecake with chocolate chips, topped with cream cheese frosting and chocolate curls. Rich and really really delicious. Thanks Sarah!
Black Bottom Cupcakes:
For the cupcakes:
2c cake flour
1t baking soda
1/3c vegetable oil
1T white vinegar
1 large egg
For the filling:
8oz cream cheese softened
1 large egg
1c semi-sweet chocolate chips
Directions for the cupcakes:
Sift together the cake flour, sugar, cocoa, soda and salt. Slowly add the water until you achieve a nice batter consistency. Whisk the vinegar in with the oil, then add the oil/vinegar mixture, one of the eggs, and vanilla; beat well.
Directions for the cream cheese filling:
Whip the cream cheese to a soft consistency. Combine the cream cheese, the other egg, sugar and salt. Add the chocolate chips and stir in.
Fill muffin cups/papers 1/2 to 3/4 full of chocolate mixture. Dollop a heaping tablespoon of cream cheese batter in center of each of the unbaked cupcakes. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean. Let them cool and frost with cream cheese frosting (recipe follows)
For the Cream Cheese Frosting:
2-8oz packages of cream cheese softened
2 sticks of unsalted butter softened
2 cups of powdered/confectioners' sugar, sifted
Beat cream cheese and butter together, add vanilla then slowly add powdered sugar. Top the cupcakes with bitter sweet chocolate shavings (use a vegetable peeler to create the shavings from a bittersweet chocolate bar).
And, not to be forgotten, tonight I am seeing Imogen Heap in concert (her music is awesome if you are unfamiliar with it.)