Matt started a new job this week, and is happy to be working with better people in a more positive environment. And in a field that people actually give a damn about. I guest taught two lectures to a roomful of young engineers, which was quite rewarding and entertaining.
I will be home for a whole week over Thanksgiving. As I get three different food magazines and religiously peruse food blogs, I've come up with a lot of new-fangled holiday recipes to test out on our 30 or so relatives who pop in. I love this hobby.
I've been baking every week for seminar (it beats buying the crap from the supermarket) and have the enviable task every Tuesday to bake anything I want for 30-40 people. It's been great for my stress levels. We had some stout leftover because no one actually likes stout. It turns out that stout and chocolate are a delicious combo. And as an added bonus, we got a new camera in the mail, so I don't have to turn it off and on between every photo. Score! I got an awesome new camera and was so excited to put up pics from it, but the SD card was bunked. So here's a lovely pic from my building to make you jealous that you don't live in Boulder.
Chocolate Stout Cupcakes
adapted from Smitten Kitchen
Makes 20-24 cupcakes
- 1 cup stout
- 1 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 2/3 cup sour cream
- Preheat oven to 350F. Grease and flour cupcake tin.
- Bring the stout and butter to a simmer over medium hear. Whisk in cocoa powder. Set aside to cool slightly.
- Mix together dry ingredients in a small bowl.
- Whisk together eggs and sour cream in a large bowl until thoroughly mixed. Whisk the chocolate stout mixture into the eggs and cream. Fold the dry ingredients into the wet and mix until combined.
- Spoon into greased pan (3/4 full) and bake for about 18 minutes.
- Let cool completely before frosting.