For Jay’s birthday dinner, I made up a simple Mediterranean-inspired vegetarian dinner. I love this cookbook and haven’t found anything bad in it, although these little chickpea patties probably aren’t something I’d make again. Not bad, but not outstanding.
I’ve had these cupcakes tagged for a long time and kept putting off making them because I got distracted by something else. Ever since I made the Lemon Luxury Cake from Rose’s Heavenly Cakes, I’ve been intrigued by the use of white chocolate in baking. I’m definitely a white chocolate convert. It’s not something I particularly like eating on its own, but I really love using a high-quality white chocolate in cakes and in buttercream.
I brought the leftover cupcakes to work and they were a big hit. Super moist thanks to a bit of coconut milk in the batter. The batter is odd, a thick slurry that is lightened with some whipped egg whites. The frosting is terrific, but doesn’t make enough to create pretty swirls on top – it would need to be doubled for that. However, the portion was enough to allow a generous portion to be spread on each cupcake.
- Herbed Chickpea Patties with Israeli Salad (A Year in a Vegetarian Kitchen, p. 148)
- White Chocolate Cupcakes with Which Chocolate Cream Cheese Buttercream (The Craft of Baking, p. 168)
