At what point does a muffin become a cupcake?
I did some research and found a lot of answers, ranging from the ratio of flour and sugar to fat, to the method of combining the wet and dry ingredients, to my favorite - the sound it makes when you throw it against the wall. Then, if course, there's the old "does it have frosting?" method of deciding.
None of that answered the question of what to call these amazing little cakes. There's no frosting, but they're light and fluffy. They have a high ratio and sugar and fat, but the taste like muffins. Or do they? They definitely have a muffin-like thing going on, but they're sweet and delicate and light.
Uh, so I’m a little embarrassed. The whole point of this post was supposed to be to let you know about a photo contest that Superior Farms was hosting. In fact, that was the whole reason I made this dinner. The problem is, I lost track of time; the contest closed on Monday. Oops!
It was worth it though – you should run to the store and buy some lamb tonight so you can make this meal the very next chance that you get. It’s absolutely divine, we kept moaning about how great it was as we ate. We sat at the table for at least a half hour after we had finished our plates, picking at the lamb that was left on the platter – we just couldn’t bring ourselves to pack it away!
One of the best parts about living in Albany is that it’s in a great location for day trips.* On any given Saturday, especially in the summer, it isn’t at all uncommon for us to find ourselves wandering randomly around Lake Placid, taking in the scenery in Vermont, or hitting the outlets (and the Trader Joe’s!) in Massachusetts.
Lately, one of my favorite day trips has been to Connecticut – specifically to New Haven and the Peabody Museum. We discovered it last summer, and I couldn’t believe that I’d live so close to it for so long without ever hearing about it! It’s a small museum, but it’s full of really cool stuff like dinosaur bones and mummies (it doesn’t matter how old I get, I’ll always think those things are awesome). Through this past January, they had a temporary exhibit of x-rayed fish – it sounds strange, but they were absolutely beautiful. I even went into the gift shop to see if they sold prints, but unfortunately I was out of luck on that one.
A month or two ago, I was flipping through a magazine and I literally squealed when I saw an ad for Michelob ULTRA light cider. I like hard cider a lot, but I don’t drink it often because it’s pretty high in calories; the idea of a light cider really excited me. A few days later, I received an email from BlogHer asking me if I’d like to review it. Of course I said yes!
Lately, I’ve been using up a lot of my culinary creativity on freelance projects. One of my favorites are these potato and smoked salmon pancakes with creamy dill sauce that I created for Eat Better America last month. I ate them every day for a week and still wasn’t tired of them. They were crispy on the outside, creamy on the inside, and the smoked salmon went perfectly with potato.
When I found myself with extra egg whites after making a batch of grapefruit curd the other day, I decided to make a frittata using the same flavors as those pancakes. While it was a little less elegant than the potato pancakes, it was just as luxurious. Plus, it was quick and easy – a combination that can’t be beat!