One night, two very different foods

#1: Red Velvet Cupcakes. Only old-school, cocoa-heavy, extra-tangy ones. #2: Kale chips. (Told ya they were different!)

For item #1, I sought out a recipe that was a bit chocolatier than most store- or bakery-bought red velvets and, well, apparently I was also seeking out tangy without meaning to. I heard from our wedding cake baker that a cake with cocoa and vinegar is the more traditional Red Velvet origin, but I managed to forget that I’d made one like that once before in that fashion and it was kind of weird and unpleasant. So! Once again! Kind of weird and unpleasantly tangy, especially with my more-tangy-than-most cream cheese frosting. But also kind of good, in that not sickeningly sweet, maybe I’ll pass these off on my coworkers kind of way. (Tee hee, in case any are reading this.)

And here’s my favorite bit: filling cupcake tins is so much easier with my Pancake Pen, which is in turn best filled by my Wide-Mouth Funnel (both of which appear on my Favorite Tools page). Also, I forgot to add sugar at first, and when I dipped my finger into the batter I got a nasty surprise. Good thing I taste tested! o_O

And for item #2, I used smitten kitchen’s kale chips recipe, only I had crazy curly kale (cale?) so the proportions and times and temps were off. Plus, we broke our Oxo Salad Spinner apparently, so I had to hand dry it. Luckily, there’s a website to fix it, but so far no luck. :( And my hand-dried curly-ass kale was sort of imperfectly crisped, like the outer bits too crisp and parts still chewey. I’m planning on letting it sit out overnight and seeing how I like it for weird breakfast, at which point I may just pop it back in the oven for a bit more crisping.

And there you have it! A night of odd choices, to be sure, but both yummy enough in their own way I hope.