These cupcakes are perfect for last-minute baking. A quick whirl in the blender, and the frosting can be made while the cupcakes are baking. Sweetened condensed milk and a bit of corn syrup in the buttercream makes it easy to work with and pretty much foolproof. Oh, and more important – they’re really good, too! These are from one of my favorite bakers and one of my favorite cookbooks – Abby Dodge’s The Weekend Baker. Highly recommend this cookbook.
Now that winter squash is starting to arrive in our CSA, this soup is a great way to use it up. No need to peel or cut it, just roast the halves. I use a mixture of whatever squash I have on hand – this time it was butternut, delicata and carnival. Adding a little cashew cream to it is nice too. Gives it a little more body and adds some protein.
- Butternut Squash Soup with Cumin & Coriander (Fine Cooking #60, October 2003, p. 18)
- Emergency Blender Cupcakes (The Weekend Baker, p. 72)