but more of nothing than something.

I wish I could fill this blog post with wonderful photos of WIPs or FOs but there will be none of that today, tomorrow, in a week or two weeks for that matter. Life has been all sorts of busy for me lately and while I'd love to just take out 15 minutes to pick out some yarn to start a knitting project for my commute to and from work (because my fingers have really been itching for some knitting), I barely have the time or energy to do so. To say I've been baking a storm is a lotta bit of an overstatement. But it's the most I've done this past month. Now onto the evidence with minimal commentary.

Recipes: Chocolate-glazed chocolate tart, Gourmet September 2008; Red Velvet cupcakes, More from Magnolia

Both were made for B's sister's baby shower last month. It was a bit of a baking episode as I made two tarts and two dozen cupcakes, but nothing tops what I just recently went through (more on this in a bit). The chocolate tart.. if love chocolate and you don't make this, you're a fool. YOU MUST MAKE THIS. I couldn't find chocolate graham crackers at BOTH grocery stores I went to. There wasn't even a label on the shelf for them? Are they going extinct? I used chocolate wafer cookies instead.

Recipe: Cook's Illustrated Fluffy Yellow Layer Cake and Fool-proof Chocolate Frosting aka B's "armless" Domo birthday cake

B also celebrated a birthday last month and I decided to bake him a Domo cake. I baked it in a 9x13 pan and cut out a small rectangle for his legs. I was going to use the cut out section to make his arms, but unfortunately the platter was too small. I used the remaining batter to make half a dozen cupcakes. The cake was delicious. I thought it was going to be a fussy recipe given that you have to beat the egg whites separately. But because this recipe calls for oil instead of butter, there's nothing to cream. In fact, I think this actually took less if not the same amount of time as my current "go to" vanilla cupcake recipe. Taste wise, everyone loved it. Not too sweat and the texture was perfect. I will definitely make this cake again, and it just may replace my current "go to" recipe.

As far as the chocolate frosting went, it's foolproof if you follow the directions. I kind of put things together out of order and thought I completely messed it up. But I kept processing it in the food processor til it came together. I didn't tell anyone so no one was onto my flub. Domo's eyes were the bottoms of Hershey's Kisses and I made the mouth with fondant.

So that whole baking episode thing.. I made over 12 dozen cupcakes this weekend. No joke. It was my goddaughter's baptism and I gladly offered to bake cupcakes for the reception. Oh, say, in a total of 8 to 10 hours, I finally finished the task and delivered 144 red velvet cupcakes. Thankfully I split it up into two sessions, evening baking and morning frosting. I now have a new found appreciation for industrial kitchens and appliances. I so wished for a Hobart mixer, screw Kitchen-aid!

They're done. They were lovely. And my friend was happy with them. Too bad my goddaughter will be too young to remember. But I guess that's why I should bake her my love for her 1st, 2nd, 3rd, 4th, 5th to nth birthdays... Or maybe I'll just contribute to her education fund and teach her those crafty skills I wish I learned when I was younger.

Now what to do with the bit of buttermilk, over a gallon of milk and over 2 pounds of butter leftover...