a unique flavor experience
File under "tragic baking accident:"
So I've made cupcakes for the (two!) going-away parties tomorrow, because what says Angie better than brightly colored sugary desserts? Or something like that. I went with the cherry chip and almond frosting, because they're kind of signature (if seldom seen), and since I've only found one box (yeah, it's a mix) in years, thought I'd try to make my own as supplemental keeki goodness. That...didn't work.
Christy found this cherry flavoring from King Arthur Flour, and picked up some cherry chips for me at the same time, because she's nice like that. So I added a bit more than a teaspoon of the former, and a double-handful of the latter, and wow, that was cherryful. Like, uh, hey, they taste like cherry Nibs. Oh, it's for chocolate, and says it's extremely concentrated. Oh. Um, well, let's go with it and see how they bake up.
Now our kitchen (nay, house) smells like Nyquil. And we have not yet found a flavor to stand against the EXTREME CHERRY of what I've concocted (not for lack of trying on Jim's part, who poured both amaretto and lemon juice on them). Oh, and I forgot to mention--I clearly wasn't thinking when I added the chips, because they sunk straight to the bottom of the (silicone, cleanup's gonna suck) cups to create a molten, waxy crust...at the bottom. Yeah.
So I'm currently cutting off the bottoms and keeping the tops, in hopes of finding some tasty use for them. I think that a scoop of extremely dark chocolate ice cream on top of one might be nice, or maybe in a trifle, with just custard and whipped cream, as the cake's its own fruit flavoring. Anyone else have any suggestions, or want to try them yourselves? I've got plenty!
Funny, my problem seems to be with moderation, as something similar happened when I tried to add mint to brownie mix, and the last time (years ago) I made hummus (garlicky enough to strip paint). Shocking!
So I've made cupcakes for the (two!) going-away parties tomorrow, because what says Angie better than brightly colored sugary desserts? Or something like that. I went with the cherry chip and almond frosting, because they're kind of signature (if seldom seen), and since I've only found one box (yeah, it's a mix) in years, thought I'd try to make my own as supplemental keeki goodness. That...didn't work.
Christy found this cherry flavoring from King Arthur Flour, and picked up some cherry chips for me at the same time, because she's nice like that. So I added a bit more than a teaspoon of the former, and a double-handful of the latter, and wow, that was cherryful. Like, uh, hey, they taste like cherry Nibs. Oh, it's for chocolate, and says it's extremely concentrated. Oh. Um, well, let's go with it and see how they bake up.
Now our kitchen (nay, house) smells like Nyquil. And we have not yet found a flavor to stand against the EXTREME CHERRY of what I've concocted (not for lack of trying on Jim's part, who poured both amaretto and lemon juice on them). Oh, and I forgot to mention--I clearly wasn't thinking when I added the chips, because they sunk straight to the bottom of the (silicone, cleanup's gonna suck) cups to create a molten, waxy crust...at the bottom. Yeah.
So I'm currently cutting off the bottoms and keeping the tops, in hopes of finding some tasty use for them. I think that a scoop of extremely dark chocolate ice cream on top of one might be nice, or maybe in a trifle, with just custard and whipped cream, as the cake's its own fruit flavoring. Anyone else have any suggestions, or want to try them yourselves? I've got plenty!
Funny, my problem seems to be with moderation, as something similar happened when I tried to add mint to brownie mix, and the last time (years ago) I made hummus (garlicky enough to strip paint). Shocking!