Point. Click. Dine.

fritesandfries:

I felt like making boozy cupcakes so I made cupcakes with Baileys (er, Irish cream). I don’t even know how to describe the flavor of the liqueur but I just like how it gives the cupcakes a distinct creaminess and nutty flavor.

Although there is liqueur baked into the cupcakes, it’s the frosting that gives it the real kick. Oh, and one more thing: I used the original version of Baileys but I can imagine it being just as good if you used their coffee or amaretto version.

While I was making them, I was thinking about how the icing on my cupcakes always look the same. They all have big fat swirls — probably because I use the same pastry tips for almost everything. Like a signature. I guess the icing is like a baker’s thumbprint?

I was thinking about this a lot throughout the day and a lot of bakeries have their own cupcake icing “thumbprint”. Robicelli’s cupcakes have the star shaped pastry tip thing going on and Sugar Sweet Sunshine has a haphazardly schmear on theirs. I don’t know. What do you think?

Anyways, back to the cupcakes and onto the recipe.

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yourhealthista:

I hate the title of this article but the content is pretty good. It also explains why we’re seeing more and more cases of celiac disease and gluten intolerance — and why going gluten-free is more than just a diet fad. Here’s a taste:

[We now eat dwarf wheat, a genetic hybrid and manipulation of the wheat our ancestors ate.] Dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.

Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.

There is no difference between whole wheat and white flour here. The biggest scam perpetrated on the unsuspecting public is the inclusion of “whole grains” in many processed foods full of sugar and wheat, giving the food a virtuous glow. The best way to avoid foods that are bad for you is to stay away from foods with health claims on the labels. They are usually hiding something bad.

Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes.

Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen-chromosome-containing Einkorn wheat codes for the small number of gluten proteins, and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.

[…]

A major study in the Journal of the American Medical Association reported that hidden gluten sensitivity (elevated antibodies without full-blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer.[4] Just by this mechanism alone, over 20 million Americans are at risk for heart attack, obesity, cancer and death.

Famous Rum Cake from The Courthouse Grille in Plymouth, MI

Smoked Salmon Salad from the Courthouse Grille in Plymouth, MI

Veal Boursin from the Courthouse Grille in Plymouth, MI

wcfoodies:

Our 2011 Thanksgiving Guide, designed to help de-stress your holiday prep while giving you lots of great recipe ideas from the turkey to the sides, desserts, and even the leftovers. What’s your favorite Thanksgiving dish?

alieandgeorgia:

What up, betches!  Guess who’s being incubated on Cooking Channel online to become TV Talent?  We are, that’s who! 

Seriously though, we couldn’t think of a more radass place and with more radass people (Zac Young!  Yigit Pura!) to be incubated in/with.

Lockhart’s BBQ is ready for the Holiday.  Are you?