Monthly Archives: November 2014

Supernaturally Good

Posted in Saucy, Savory, Salty & Sugary, Swanky Parties by

WINCHESTER LOVE AND SPNIf you, like me, tuned in to watch the 200th episode of Supernatural last night, well. You know. You know that there are no words to describe what ridiculous rip-roaring supernaturally high school musicalish CHUCK-ness that we witnessed. If you didn’t watch it (or you did and understood nothing) . . . well I’m sorry. BUT GOSH. For those of you that cohabitate the fandom with me, sit back, tune into some Dean-Inspired Music Mixes (x) while you wait for last nights songs to hit iTunes, and check out my mini Supernatural Theme Party pictures!

First I made a centerpiece befitting the boys. centerpiece

Then I decorated like the Unabashed Fan that I am.

Remember this?  [x]

My Tribute:
jerkbitchbackdrop

 

How about this? [x]

My little hommage:

flashlight

Then there’s this little nugget: [x]

Which I figured deserved some inclusion…

bigger cups

Then of course, I could never forget Kevin. (RIP)

kevin

 

And since that made me sad, I had to include something involving Crazy!Cas… Remember his obsession with Bees and Honey? [x]

Well . . .

castiel's honeyAnd you know, there’s also that whole question of Fading Grace…

fading graceBasically, I had a little too much fun, and there were a bajillion other little things I wanted to do before I wound up running out of time!

candy

Then I decided it was high time I whip up some fandom-themed foods!

references

Some of these were a little subtle, but others were pretty obvious, right?

spnfood

In the end it wound up being a delicious spread of snacks . . . even if I was too emotionally wrapped up in the show to eat much!

the full spread

So, if you don’t watch Supernatural, you can appreciate approximately 2% of all of this, and you should probably go watch the past 200 episodes ASAP.

MORE IMPORTANT THINGS TO DO WITH YOUR TIME??!?!

And that’s all I have to say about that. [x]

Apple Cakey Goodness

Posted in Saucy, Savory, Salty & Sugary by

This week, I made a cake. A cake that takes the cake, if you know what I mean. I found myself in possession of some very disappointing Red Delicious Apples (as all Red Delicious Apples tend to be) that were starting to grow even less appetizing over time. Thus, I went to find my Apple Cake recipe and put them to some use before they morphed into fruit-fly traps on my counter. Sadly, I couldn’t find my recipe, but NOT AT ALL sadly, I wound up using one that I found online (somewhat modified) and it might just be my new favorite Apple Cake recipe. The original is from here, but  I made just enough changes that I am going to share with you what I wound up making (based on what was in my cupboard) so that you can reproduce the exact apple-y goodness that I was able to mash together, should you so desire (although I’m sure the original recipe is pretty stellar!).

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Cake Ingredients:
  • 2 cups white sugar
  • 3  large eggs
  • 1 cup coconut oil
  • 1/4 cup coconut milk (unsweetened vanilla)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1 tablespoon rum
  • 1/2 teaspoon of vanilla/vanilla bean paste
  • 3 cups (4 or 5) grated Red Delicious apples ( leave the skins on!)
  • 1 cup shredded coconut
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Saucy Ingredients:
  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/2 cup milk mixed with 1 tsp.white vinegar (makeshift buttermilk) – allow this to sit for 5-10 minutes before using!
Step-by-Step Instructions:
  1. Preheat oven to 325°F and adjust rack to middle position.
  2. Stir together sugar, eggs, coconut oil, coconut milk, flour, baking soda, salt, cinnamon and vanilla in a large bowl.  Fold in apples and coconut, and then pour the batter into a buttered Bundt pan – the batter was quite thick!
  3. Bake for approximately one hour, or until a toothpick inserted near the middle of the cake comes out clean and batter-free! Now, I found that the toothpick was still not quite clean after about an hour, so I increased the temperature to 350°F at that point and baked it for an additional 10-15 minutes and that seemed to do the trick!
  4. During the last 15 or so minutes of baking time, pull out a medium-sized sauce-pan and get your carmelly-drenching-glaze ready. To make the glaze, you put butter, sugar, milk/vinegar mixture (ahem: buttermilk), and baking soda into a medium sauce pan over medium heat, stirring until ingredients are mixed/melted together.  Bring to a boil and boil for 1 minute. Stir in vanilla.
  5. Immediately after removing cake from oven, pour most of the sauce over hot cake, reserving about 1/2 cup. Let the cake stand for 1 hour, letting the sauce seep into the cake and absorb its magical powers, and then turn it out onto a plate.  Pour the reserved sauce over the top.
  6. Serve the cake warm or at room temperature. I had a piece that night and it was STUPENDOUS, but when I served the rest of it to friends the next day, the reports were good! It was so moist, but not chunky or overwhelming – just the right blend of Apple and Spice and Caramel (aka. Heaven).

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Enjoy!