Red Velvet Cupcakes and Creative Writing for Mike's Pastry

Part of an application I filled out yesterday asked me to describe my favorite Boston restaurant in 600 words or less. I had a lot of fun writing it, so you get to read it, and then about a fantastic red velvet recipe from Warren Brown's United Cakes of America. 

I kind of felt like I was being herded like cattle. Except there was no burly cowboy riding bareback in the distance. Instead, a woman who I had pinned for a saintly grandmotherly type was elbowing her way through the crowd shouting almost-profanities. A baby was crying. A husband was barking orders from his wife on his cell phone. It was complete chaos. And no, I wasn’t at a crime scene, an Eagles game or a riot. I was fighting my way to the countertops of Mike’s Pastry in Boston’s North End, in hopes of a famous pastry taunting me from inside the glass. 

As a native Virginian, I guess one might call me a Southern Belle, but I was biting and scratching like the rest of the crowd. Before my first Mike’s experience, I wondered if it was worth it to brave the crowd. A cookie is a cookie right? But let me tell you what is in the little white boxes that makes people go bananas. Pride. Pride and pastry.

One foot in the door and I was sucked in by the undertow of the crowd. Fighting my way to the surface I bumped into many a stranger, none thrilled by my incoordination. After weaving in and out of the people, I managed to finally see my destination. I was at a counter! Success!

“What would you like?” she asked, chewing lime green gum on the side of her mouth. I stared blankly.

Nothing came to my mind. Wait, no. Everything came to my mind. I wanted a cupcake, a cookie, a piece of pie. My mouth gaped open and I could feel the eyes of other customers burning holes through my head. Make a decision I thought to myself. Anything.

After what felt like an eternity I managed to squeak out an answer. Oreo cheesecake was the verdict. But why order just one thing? I quickly added a peanut butter cookie and a red velvet cupcake. After all, when in Boston…

As if she knew what I was ordering beforehand, she wrapped all three desserts into one of those symbolic Mike’s boxes. The thread she tied it with literally draped from the sky. In under a minute, I was shuffled out the door and back on to the busy streets of the North End.

Though there were a few tables inside, they were eyeballed by the nearby hawk-like Bostonians looking to take out the legs of some poor tourist to get a seat. Not exactly where I wanted to indulge.

I walked all the way to the Boston Harbor to get a seat away from the crowd and noise. Overlooking the water, I unwrapped my little white box and realized for the first time that I definitely did not need all three desserts. Peer pressure will always get you.

With the sun setting, I removed each from the box and laid them on the table. Desserts had never been so desired. I never fought for a pastry, but that night was a night that would go down in history. Nearby teens gossiped about summer plans but quickly their voices were drowned out by my sighs of relief. I had survived my first Mike’s experience. Alone, but feeling accomplished, I overlooked the Boston Harbor, and gave in to the best desserts on this side of the Mississippi. Mike’s Pastry is where it’s at, so next time you are wandering Hanover Street, check it out. It will be the one that looks like a mob scene, but believe me, it is worth your time.


That red velvet cupcake was divine, but I think I've one upped it. You can find my (new favorite) recipe below. It is perfect for a casual fete, but can be fancied up as red velvet often is. I really like the frosting recipe I used, and it isn't a traditional one. Definitely try this one out! Well, I'm off to my graduation... ta ta!


Red Velvet Cupcakes
Sweet Milk Cream Cheese Frosting (recipe follows)
10 oz Cake Flour
2 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 tsp apple cider vinegar
8 oz unsalted butter (room temperature)
12 oz superfine granulated sugar
2 eggs
1 oz red food coloring (or try food gel, much less used)
Canned Milk Cream Cheese Frosting (recipe follows)


1. Preheat oven to 335 and place the rack in the middle position. Spray a cupcake pan with non-stick oil and line with paper liners.
2. Measure dry ingredients (flour, cocoa, salt, baking soda) and wet ingredients (buttermilk, vanilla, vinegar) into two separate bowls and whisk each to combine.
3. Measure butter and sugar into the bowl of a standing mixture and cream together for about 5 minutes (don't rush this process).
4. Add eggs one at a time until combined. Alternately add the dry and wet ingredients about a quarter at a time. Beat in the dye.
5. Pour batter into cupcake tins and bake for 20-24 minutes or until a wooden skewer comes out clean. Cool for about 5 minutes and allow them to cool to room temperature before frosting them.


Sweet Milk Cream Cheese Frosting
8 oz cream cheese (room temperature)
3 oz unsalted butter (room temperature)
1/2 cup packed brown sugar
12 oz powedered sugar, sifted
1/4 cup evaporated milk
Pinch of Salt
1 tbsp orange juice


1. Whip cream cheese until fluffy. Add butter and brown sugar and mix until smooth. Add powdered sugar and beat at high speed for three minutes.
2. Add milk, salt and orange juice. Beat thoroughly for 2-3 minutes. Frost or pipe onto cupcakes.

Lemon Cream Pie

My parents, apparantly, used to be cool. They were hip thirty-somethings running the streets in semi-smalltown Racine, Wisconsin. Living the dream, I believe.

Somewhere in there, perhaps after children or steady careers or moving into suburbia, my parents lost all semblence of a social life.

I'm sure you could blame it on the fact that they are amazing parents. They've missed less soccer games than I can count on one hand, and I'm pretty sure my dad saw enough of my sister's equestrian to tide him over for a lifetime.

I believe over the years, they've become comfortable being comfortable. But though they say that group socializing isn't really their thing anymore, both tend to love the excitement of a big city and manage to go out to an Irish pub almost every weekend. This suggests, to me at least, that perhaps with a little reconditioning, they could get their groove back.

So after many years, we entertained for dinner last weekend. It was by no means a big crowd, only my friend and her mother, but what was one small step for mankind, was huge progression for the Davis family. If you're having guests for a springtime fête, try this Lemon Cream Pie, even for finecky dessert eaters. The tart of the lemon with the subtle sweet of the whipped cream and crunch of the graham cracker crust is delightful, and I can assure you, you won't be disappointed!


Lemon Cream Pie
Graham Cracker Crust, Prepared
3/4 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
2 whole eggs
2 whole lemons, juiced (1/2 cup lemon juice)
2 teaspoons grated lemon peel
1 cup heavy whipping cream
1 tsp vanilla
1-2 tbsp confectioners sugar


1. Crack eggs into a bowl and whisk together to combine. Meanshile, in a heavy saucepan, combine the cornstarch, salt and sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook for 2 minutes or until thickened, stirring constantly.
2. Remove from the heat. Stir a spoonful of hot filling into eggs to temper. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Cover and refrigerate for at least 4 hours.
3. In a large bowl, whip heavy whippung cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Just before serving, spread whipped topping over filling. Yield: 8 servings.


**You can alter this recipe by using store bought whipped topping (such as Cool-Whip), using 1/2 cup of egg substitute instead of eggs or using bottled lemon juice instead of fresh squeezed. I tried to keep it as homemade as I could, but the above alterations may be a time saver.

Chicken Slouvaki

In October, I am running the Chicago Marathon. That is to say, if all things go well and my new (still non-existant) job permits me to. That is to say that my body can deal with all the miles of pounding. That is to say that I work hard all summer in a new city even when I may want a day off.


So in October. I may/may not be running the Chicago Marathon depending on the aforementioned reasons. Pray for me -- I'm dying to run it!


I've mentioned before that I'm running with my college friend/roommate the running machine. She hasn't been informed of this, but one major reason I'm super excited to run in Chicago is for the post-race meal after. Is that bad? So, she also doesn't know that once she (and then I) cross the finish line, we're getting a beer (she will drink wine) and I'm having one of two things: Chicago Deep Dish, or Greek Food.

We all know Chicago is famed for it's deep dish 'za, but did you know about Greektown? My parents are both from Wisconsin; my mom from Racine/Milwaukee (a "big city" gal) and dad from Kenosha/Richland Center.


When they first started dating back in the early 1970's, they would escape down to Chi-town almost every weekend. My mom, who isn't a big eater, told me every trip back home to Wisco, she had to unbutton her pants to let it all hang out. Classy, isn't she?

Well what, I wondered, could possibly make my waif-like mom gorge to no end? Greek food. My closest rendition yet? Chicken Slouvaki. If you're sick of standard barbecue chicken, give this a try... now!


Chicken Slouvaki
3/4 cup balsamic vinaigrette (recipe follows)
3 tablespoons lemon juice (about 1/2 a lemon)
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced


1 lb chicken breast
4 pieces pita bread
1/4 - 1/2 cup crumbled feta cheese
3/4 cup prepared Tzatziki sauce
1/2 cup halved cherry tomatoes
1/2 medium red onion, sliced
2 cups Romaine Lettuce
Olives (not for me!)


1. In a small bowl, mix the balsamic vinaigrette, lemon juice, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. When ready, prepare an outdoor grill for high heat. Remove chicken from bag and discard marinade. Place chicken on the grill until done and no longer pink in the center (7-8 minutes per side)
3. When chicken is done, place on a plate to sit and lightly grill pitas for a minute per side. Remove from grill and assemble.
4. To assemble, place pita flat on plate and divide the romaine lettuce, feta cheese, Tzatziki, tomatoes, onion and olives evenly half of each pita. Fold in half and serve with extra Tzatziki, if desired.


Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


1. Beat the vinegar in a bowl with the garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly.

Tarta de Chocolate y Cafe

I've changed the first sentence to this blog post six seven times. I've tried writing it in a coffee shop. I've tried writing it in my bed. I try again and again but yet each time I sit down at my laptop, I feel n-o-t-h-i-n-g. I feel uninspired, and that is not me.

I like to write; no, I love to write. I put my fingers on to the keyboard and just flow. It is how I live my life; I like to live in a constant flow.

I despise roadblocks. When I see what I want, tunnel vision kicks in and I begin to obsess. Though I usually feel somewhat patient, I become ravenous for what is yet to come. Whatever is standing in my way is the one thing separating me and the rest of my life. It's like I keep waiting for it to begin.

Right now, I am three weeks away from a master's. Once I have my master's, I think, it will all come together. Right now, I am itching to move out of my parents house and into my independence. Once I am on my own, I imagine, I can be free. Right now, I am at a job where I am loved, but I am intellectually bored out of my mind and searching for more. Once I find my job in Boston, I avow, I can begin my life.

But what is that? Why am I always waiting for the roadblocks to move and then start? Why not now? Why can't I understand that life, as my dad always says, is about the journey, and not the destination?

When I come to these roadblocks, I forget about the things I love because I am plagued by the things I want. I forget to spend time with friends because I don't think I have time. I forget to blog because I'm writing a final manuscript. I forget to live because I'm so busy trying to figure out my life. And it's got to stop.

This recipe for is one I made for a tapas birthday party for my friend Rachel. I remember when I first tried it, I was disappointed. It is not sweet enough, I protested. I almost didn't bring it to the party. I felt shameful because I'm the food blogger. I was expected to at least bring something tasty! How could my dessert not be perfect?!

But then a few people reminded me that Mexican chocolate isn't necessarily sweet. And that sometimes dessert isn't a one-size-fits-all type of thing. I gave it another chance. Subtle, I thought. I dove into it more. A hint of strong coffee, a crunch of an espresso bean, the silky richness of the cake. I liked it.

I'm reading this over again and I see how silly it was. How stupid that something as small (literally) as mini cheesecake would get to me. I'm almost embarrassed to tell you all. I hope that this post maybe hits home to some of you. Maybe you get too caught up in the roadblocks like I do. Trust me, it's probably not as big a deal as you think... if only I could listen to my own advice. 

Tarta de Chocolate y Cafe 
(Chocolate and Coffee Mini Cheesecakes)
8 oz finely crushed chocolate cookies
½ cup melted butter
1 lb cream cheese
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
¼ cup cold espresso
1 cup sifted flour
Chocolate-covered coffee beans
3 oz grated semisweet chocolate


1. Preheat the oven to 350 degrees F. Line muffin tins with 24 baking cups. Combine the butter and cookie crumbs and press a tbsp of this mixture over the base of the each baking cup.
2. Meanwhile, Beat the sugar with the vanilla extract and cream cheese. Add the eggs, beating well after each one. Add the espresso and flour and beat again. Transfer half of this mixture into the lined pans and sprinkle half the grated chocolate over it. Spoon the rest of the mixture on top.
3. Bake for 15-20 minutes, or until tops of mini cakes are somewhat firm. Top with remaining chocolate and top with 3-4 chocolate covered coffee beans. Chill for at least 4 hours.


I seriously can't believe how petty I sound. Know that it's the sad sad truth. Happy Saturday, my loves!

Vegan Granola Bars (Chocolate and Peanut Butter!)

"I don't really do vegan," she scoffs.

"Okay?" I say, a bit on the defense. "Well there is chocolate and peanut butter in the recipe and you wouldn't have even known they were vegan if I didn't tell you."

"That's probably true," she shoots back. "They are pretty good."

Success! I am in no way shape or form a vegan. I'm all for gluten and lactose and dead animals! Too far? Sorry. That was inappropriate. But I do have a point -- I don't shun anything out of my diet.

I don't have an issue with those who do, because it's your boat that has got to float. Not mine. Mine can sink underneath all the good food!

Joking aside, I really don't think I could go vegan. There are too many things I love, but never say never, right?

I happen to intern underneath a sports dietitian in my grad program, and when she offered that I do some recipe tasting for her more particular athletes, I jumped at the opportunity. But vegan granola bars? Oh c'mon!

Well, I loved them. I keep picking them apart, one dried cranberry and chocolate chip at a time. Please, take them away! Or make them. They were super easy and trust me, if you're into chocolate or peanut butter, you can basically consider yourself a sucker for these bars.

They're more like candy bars than granola if you ask me. Like a big chocolate peanut butter cup granola bar. Maybe that should be the name... it would probably get more hits. I guess I'm a hippie-vegan now.

Without further ado...


Vegan Granola Bars
1 cup granola
2 cups old fashion oats
2 tbsp flax seed
1/2 cup dark chocolate chips
1/2 cup dried fruit
2 cups chunky peanut butter
1/2 to 3/4 cup light corn syrup


1. Line a 13x9 baking dish with parchment paper and a THIN layer of vegetable oil. In a large bowl, combine all dry ingredients (granola-fruit) and mix. Add the peanut butter next, follwed by the corn syrup. You may require a little more corn syrup to help combine everything. Place on the parchment paper and press (use plastic gloves!). Chill for several hours or overnight. Cut into bars and serve. Makes one 13x9 pan (10-20 bars depending on size).

Classic Tiramisu

For the past two years, I've taught a group exercise class called Jump and Pump. When I first started teaching, I was much like a timid child, unsure of what to do, how I should instruct and in what way I could make the class a must-go.

It began with about three consistent participants (maybe less), and week after week my ego was completely bruised because of the sorry turnout. Week after week, I showed up to this class uninspired, unmotivated and unsure that I wanted to continue teaching. Somewhere in there, however, my numbers started to creep up.

These ladies are now just a fraction of my ever-changing class. And not only do they take my class, but they recruit new unsuspecting participants. Shukri (third on one the left) is one of my best recruiters.

I remember the first time Shukri took my class. We were outside and she was dragged along by Lori (next to me in the middle). Upon her arrival she stared at the field I had set up and with a look of disgust. "Soccer?" she questioned with much ambivilance. "Trust me," I told her. "It will be good."

By the end of that class, Shukri was hooked and didn't miss Jump and Pump for much of anything. When her attendance started thinning however, it could only mean one thing... it's a girl...and she's a-coming in May!

So yesterday, with friends and coworkers around her, Shukri celebrated the upcoming birth of her baby girl, and of course I had to make something.

Even though I am the unforgiving instructor that makes them run the stairs, hit the weights and groan in pain (some call me Killer), yesterday I was passing out Tiger Fudge and Tiramisu like a domesticated housewife. I don't even like Tiramisu normally, but honest to God, this was the best I've ever had. So grab some ladyfingers and get cookin'.

Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream (chilled)
2 (3 ounce) packages SOFT ladyfingers
1/4 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate


1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate (pre-chiled)bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a springform pan. Lightly brush with coffee liqueur (You could definitely go a bit heavier on the liqeur than I did but I don't really love that super strong taste). Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and cream filling layers. Sprinkle the top with cocoa powder and chocolate curls. Refrigerate overnight.
**To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Tiger Fudge (In Honor of Expedition Week on National Geo)

You know how in high school you have your jocks and your thespians and your debaters and your newspaper editors? And you have your nerds and the goths and the cheerleaders and the homecoming kings?

Back in high school, and even now for that matter, the people in these groups never really blurred the social hierarchy, but there is one short week these people unite together in exploration of all things miraculous. I think you know where I'm going with this one...(cue Jaws theme)...SHARK WEEK!

But no, no, Christmas hasn't come early and it's not Shark Week, because that was so last year. It is, however, Expedition Week on National Geographic, and that's basically cooler because shark week is the same every year. And in honor of these cute little kitties, I have made Tiger Fudge, which is maybe the easiest recipe I've ever made. It's almost not blogworthy, but then you taste it and it all makes sense.

Grab your kiddies or boyfriends and make this in about 10 minutes. No joke, and then sit down and watch mother nature do her thang.


Tiger Fudge
16 oz white chocolate
16 oz semi sweet chocolate
12 oz crunchy peanut butter


1. Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
2. Spread half peanut butter chocolate mixture onto two wax-lined 8x8 pans. Pour semisweet chocolate over peanut butter mixture and then add the remaining peanut butter mixture. Swirl through with a knife and chill until firm.
3. Cut into 1 1/2- x 1-inch pieces and store in refrigerator.