This week I did something I never thought I could do. I conquered HTML.
Ok that might be a slight exaggeration, but I did totally kick HTML butt.
For those of you who know me, well you know how little I know about the topic. Yes, I understand how to use a computer and yes, I am familiar with the basic workings of the internet. Yet attempting to understand straight code would leave me speechless, blankly staring at the computer.
I may not be a pro, but I actually (somewhat) understand what this means! Incredible, right?? Yea, I thought so too.
I can happily say that I fixed about 10 issues I was having with the sites I am working on (Buried Truths and Time for Renewal). This was a huge accomplishment for me, so I figured I should reward myself with some yummy treats.
You all know how much I love my carbs and a calzone sounded absolutely perfect on a night when I didn’t want to make anything complicated. Plus, I seriously had to get rid of that pizza dough that has been looming in my freezer… Of course, I wanted to feel like I did something different with the calzone. I didn’t want to go too outside of the box with flavors (sometimes you just want something you know will taste good, right?), so I decided on changing up the design.
Wrapped Calzone (from Squidoo)
Put sauce on the center half of the dough. Add your toppings (we did red peppers, garlic, and cheese – tons of cheese ). Then add cheese.
Pretty cool huh? Plus when you get to the end, you kind of have to tuck the final pieces under leaving you with a huge yummy bready piece at the end… (the main reason why I cut into it before taking a picture of the full finished product) This with a side of marinara sauce was AMAZING.
Just the calzone makes it seem like I didn’t have a very gastronomical adventurous this week, doesn’t it? Think again…
Now I don’t mean to brag, but to put it simply, I rock. Seriously. This week I made the BEST. CUPCAKES. EVER. I don’t really know what else to say except, wow, I am a damn good baker.
These fabulous little clouds of awesomeness stemmed from the task of making dessert for a picnic. Obviously cupcakes are the best choice for a picnic. Handheld, no silverware needed, it’s a no-brainer.
I had it narrowed down to two recipes from a couple of my favorite sites (Just a Taste and How Sweet It Is). As I debated, genius struck (with a little help from my hubby of course)….
What if I combined the two?? *gasp*
What followed was… magical. Angel Food Cupcakes with a Raspberry Filling and Vanilla Whipped Cream Vodka Whipped Cream… I’ll give you a moment to pick your jaw up off the floor.
I will admit making these was kind of a pain. It took a while to get all the components together and I was slightly hindered with the loss of my stand mixer… poor thing is at the repair shop now… Despite the work I put into them, it was WORTH IT. I would make these again in a heartbeat.
Angel Food Cupcakes (How Sweet It Is)
12 large egg whites (1 1/2 cups)
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups sifted powdered sugar (sift before measuring)
1 1/8 cups sifted cake flour (sift before measuring)
1/4 teaspoon salt
Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.
Preheat oven to 350 degrees F and place rack in the bottom third of oven.
Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tartar, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.
Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients – I did this in three increments.
Red Raspberry Sauce (from Just A Taste)
Oh yea, I rock.