There's no velvet like Red Velvet.

I used this great mix from Sprinkles Cupcakes that I bought at a Williams Sonoma store recently, and I was really happy with how they turned out. The batter was really rich and darker from the usual pop-red of red velvet mixes, but I liked it because it includes cocoa powder in the mix. I think chocolate always contributes to better flavor! The recipe for the cream cheese icing also made some super-fabulous icing, and lots of it. I skipped using their "modern dots" that came with the kit because I'm not the best icer-of-cupcakes. But the flavor is so good -- who cares what it looks like? Mmm cupcakes!

More edibles!

Derek and I made some very delicious dark chocolate truffles using Ghiradelli chocolate and some Peppermint flavoring for half of them. Mmm. The recipe I used can be found here.



Tonight I made some pesto cream sauce using this recipe and the leftover heavy cream from the truffles, and boy oh boy was it ever good! I grilled some vegetables on my trusty ol' George Foreman and voila-- a delectable dinner!