Sweet Tooth

I couldn't very well dedicate a week of posts to my favorite things without including a few treats. Because I confess that I do have a bit of a sweet tooth.
Alright...maybe more than a "bit."
My favorite of the treats are probably cupcakes, but it's hard to say for sure. They're so cute and scrumptious. And easy to make.

Then again, so are scones. And cobbler. And cookies.
Overall I'd have to say that I prefer baking to cooking. This probably isn't great for the future of my waistline, but I can't hide who I am. There's just something appealing about flour and sugar and eggs all mixed together. Something that I don't find when...say...mixing chicken with rice and veggies.
This fondness for baked sweets runs in my family. My sister is the one who cleverly told me how to make sure my cookies don't go flat (a problem I've been having) and who knows the secrets of making zucchini bread in the croc pot. And then there's my dad, who always did the baking in the family, from birthday cakes to chocolate candy at Christmas.
Sweet tooths--the whole lot of us.

Now, if you'll excuse me...I'm going to eat some chocolate chip cookies for breakfast.

Do you have a sweet tooth, or were you one of those lucky people born without one? Share by posting your comment below!

**Just one more weekday until my new series (commence loud cheering), Je Ne Sais Quoi! I can't wait!**

Gratuitous

warning: this post contains gratuitous images of pink frosting. Viewing these images may cause you to impulsively crave cake. We at Deviantly Domesticated take no responsibility for actions caused by this post and cannot be held liable.
Today's post, my friends, has very little to do with being a lady. Oh yes, I suppose that I could conjure up some profound kind of connection, like the feminine value of serving pretty desserts, or my fondness for all things pink. But really...I don't have the energy.
Although truth be told, I probably should have the energy since this lovely cake you are viewing was, in fact, my breakfast.

Not the whole cake, mind you. If it was the whole cake I would not be writing but would instead be spending some quality time in the restroom. Fortunately I have better restraint than that.
I felt compelled to bake this little sugary treasure for a variety of reasons. First, it was one of my best friend's birthdays yesterday and I thought it an appropriate way to celebrate.

And, yes, I know that she lives in Los Angeles and I live in Colorado. I hardly see what that has to do with anything...
I've also developed a seasonal hankering for frosted treats, particularly adorned in shades of pink. I blame it on Valentine's Day and all of my magazines that feel it necessary to publish lush photos of such desserts every year around this time.
Obviously by now you've noticed that I decorated the top with polka dots of teensy round sprinkles. It just makes eating it all that much more enjoyable. Nevermind that the sides are lopsided and that it definitely resembles the Mad Hater leaning ever so slightly to the left on top of its cake stand.
In fact, the whole cake reminds me of some trippy psychedelic dish you might find in Wonderland. To be honest, I've never been all that fond of Alice in Wonderland. Too creepy and dark.
I am, however, quite fond of this cake, which tastes neither creepy nor dark in spite of its rabbit-hole resemblances.

To close, if you haven't already left this post to bake yourself a giant pink polka dot cake, then permit to say this one last thing, which is that you should come back tomorrow where I will indulge in more pink, except in a far more responsible manner.

Happy Craving!--steph

Crave

For some reason lately I've been craving this yellow-cake recipe I read about in one of Sunset's spring issues.

I don't even like yellow cake.

Or, at least I don't prefer it to all the other cakes and pies out there in the world of homebaked goods. But the Sunset recipe just looked so tasty, and even though it's the season for fruit tarts and stacked trifles, I've been drawn to a little more substance.



So I creamed the butter and the sugar. There are 2 sticks of butter in this recipe, folks. That's right--2. It's not for the faint hearted.



And I chopped the chocolate for the frosting. As is the case for homegrown veggies and homemade apple pie--the real thing tastes Much better than the stuff in a can. Chocolate frosting is no exception.



Then of course there was the cooling and the frosting.

And then the cutting....



And of course I had to try some. The cake was...I'm not going to lie...a little on the dense side, most likely due to the high elevation I live at. But it tastes fabulous. Especially the frosting.

Ahh...Craving satisfied.

Here's the recipe, if you want to bake one up for yourself (and others, of course. Please don't eat it all yourself!):
Fudge Butter Cake from Sunset Magazine

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