Wonderful week of fun in beautiful Portland. The Ducks won, karaoke occurred, we “Pray for Snow”‘d, and tried a few new restaurants.
Hitting the gym hard this week, but not before checking the box next to Black Forest on my cupcakes list. It’s a little bit rich, a little bit fruity, a little bit creamy, a little bit sweet. It’s like your entire food pyramid in one cupcake. Or ‘plate,’ or whatever the kids are calling it in school these days.
Easy to make, easy to enjoy. I just forgot about chocolate sprinkles to garnish. Next time 🙂
Recipe (makes 12):
- 1 1/2 cup flour
- 1 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cocoa
- 1 tbsp baking soda
- t tsp salt
- 3 eggs
- 1/4 cup heavy whipping cream
- 1/4 cup melted butter
- cherry pie filling
- whipped cream
- chocolate sprinkles/shavings
Preheat the oven to 350 and line cupcake pan. Combine your dry cupcake ingredients. Add eggs, heavy whipping cream and butter and mix until smooth. Fill liners and bake for 15 minutes. Let the cupcakes cool and hollow off the tops. Place a dollop of cherry pie filling in each. Finish with whipped cream. Yes, yes, both the cherry pie filling and whipped cream were bought and not made from scratch this week. Still tastes just as good 🙂
Two of my close friends and I have been holding weekly meetings of a Supper Club, exploring fun places to sip and nibble around Portland. We’re all very picky, some may say judgmental, but we’re also very amenable to trying weird and wacky things. This equates to awesome evenings, full of laughs, that always culminate in massive food comas.
Last week we tried Renata. Renata is… (according to Renata) “A contemporary Italian restaurant dwelling within the season at hand and deriving inspiration from the diverse regional cuisines of Italy and the bounty of the Pacific Northwest.”
In general, my mantra is to focus on the good stuff in life. So while it was definitely overhyped, there were standout aspects. I recommend the Bucatini all’ Amatriciana, spicy spaghetti with thick tube noodles, inspired by Southern Italy. I also recommend our bubbly for the night (albeit, not at the price that we paid)-NV Pievalta “Perlugo” Verdicchio Extra Dry.
We were definitely those annoying 20-somethings. “We want a full-bodied, acidic, not-too-sweet, effervescent wine. Can you help?” No wonder we went through five servers. Though none of us were on the same page, preference-wise, this sparkling wine was a middle-of-the-road bubbly that paired well with pasta, pork, octopus, spaghetti, pizza and chocolate. It had light flavors of pineapple and peach, tiny bubbles and a comfortable color. One sturdy thumb up.
Hope everyone has a wonderful week!