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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

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Posted in Desserts, on August 28th, 2008.

chocolate spice cupcakes with chocolate spicy glaze

My Tivo is my best friend. I absolutely adore the thing. I actually have two, one of which is connected to a TV with a cable box (for shows on the premium channels), and the other resides in my office – my main TV viewing room. I know, you’re wondering why I’m talking about Tivo when the title is about cupcakes. I’ll get there . . . I watch very little network TV (The Closer, Oprah, Grey’s Anatomy and CBS’s Sunday Morning being exceptions) Most of my Tivo-watching comes from a variety of other cable channels. I simply can’t get enough of Meerkat Manor. I’m still mourning the loss of Flower. I love Miami Animal Police too. Antiques Roadshow. House Hunters.  Little People, Big World. Dog Whisperer (and we don’t even have a dog anymore, but I love Caesar Milan.) And it was smokin’ during the Olympics. I couldn’t quite keep up with the Olympics and ran out of space on my 40-hour Tivo. I also record a variety of art and painting programs, plus a few esoteric cooking shows. I do like the Barefoot Contessa, and Rick Bayless too. And Michael Chiarello. Then there’s Ellen, and Oprah (she’s on hiatus at the moment). Fortunately, not all of these programs are running at the same time or I’d not be able to keep up with my regular programs. I just recently started watching Martha. Sometimes her subjects don’t interest me, so I just delete. But the subject last week (of re-runs, actually) was cupcakes. Okay, see, I told you I’d get there.

I can count on one hand the number of times I’ve made cupcakes since my daughter Dana was a little tyke. But, as I’m sure you’ve seen, they’re all the rage now, with really unusual cake flavors, frosting and decorating. So Martha had a guest on from a bakery in Santa Monica the other day. And one other day she entertained a group of three women who have the blog called Cupcakes Take the Cake. All three ladies post about cupcakes. That’s it. Cupcakes. Martha asked each one about her favorite cupcake. I don’t even remember two of them, but Allison Bojarski said it was her Chocolate Spice cupcakes with a Chocolate Spice Glaze.

Being about 8 feet away from my computer, I hopped over to Google them. Bingo. Got it. Since we were having guests for dinner a few nights later I decided to try them. I’m usually game for trying new recipes for guests (I know, call me crazy). Not having made any cupcakes for years, it was fun to do, and these are very unusual. They have a warm-mouth and warm-belly feel to them because of the addition of ancho chile powder in both the cake and the glaze. And there are a bunch of other Fallish kinds of spices in there too (like cloves, nutmeg, cinnamon, and ginger).

I don’t dislike Red Hots, but I wasn’t going to buy them just for these cupcakes, so I used some chocolate nonpareils I had in my chocolate stash (the chocolate-eating bugs hadn’t infiltrated the hard plastic box they were in). I bought them for a cookie I made last Christmas, the Chocolate Kiss Treasures that I will be making again this year – they have a nonpareil nestled on the top of each cookie.

The only things I’ll tell you about these are: (1) the glaze is gooey and needs some finesse putting it on to avoid letting it drip down the sides; (2) the measuring of all the spices takes an extra few minutes; (3) if you don’t have ancho chile powder, order some from Penzey’s. Ancho chile powder is very mild – you could add a lot of it to a pot of soup and barely know it’s there. Anchos are not hot, just barely warm; (4) because the cupcakes are made with cocoa, they’re not as wicked as some. The good stuff (chocolate) is in the glaze, which is applied while it’s meltingly hot.

A cupcake stand is not in my repertoire (and no, I don’t really want one) but I do have a double-decker plate/stand thing that perfectly fit 9 cupcakes, exactly the number of guests at our table. That’s one end of it you see in the photo above. We were dining outside, so I just walked the plate around and served each person. (Next time I’ll serve each on a plate with a paper napkin.)

My DH didn’t love these – but he’s not particularly a chocolate fan, either. Would I make them again? Yes – maybe for the right meal. They were good. At least I thought they were. Different. But, maybe not to everyone’s palate. My guests all said they were good, but I don’t know if they were just being nice. Maybe some of them, if they read my blog, will leave a comment here and let me know what they thought.  That way you can get another opinion or two.

Chocolate Spice Cupcakes with Chocolate Glaze

Recipe: Cupcakes Take the Cake (blog), created by Allison Bojarski, August, 2008, via Martha Stewart’s TV program
Servings: 12

CUPCAKES:
1 1/2 cups unbleached flour
1/3 cup cocoa powder — unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup coffee — or water, cold
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
2 tablespoons white vinegar
GLAZE:
7 ounces bittersweet chocolate — chopped
1/2 cup milk — or cream, or hot water
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
12 small candies: Red Hots, chocolate nonpareils, or your choice

Before starting, measure all the dry spices in two separate small containers.

CUPCAKES:
1. Preheat oven to 375.
2. Sift together the flour, cocoa, soda, salt and sugar in a medium sized bowl.
3. In a 2-cup measuring cup, measure and mix together the oil, water, vanilla and all the spices. Pour the liquid ingredients into the bowl with the flour mixture and stir batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
4. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into 12 paper-lined muffin tins.
5. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Remove from oven and set on a cooling rack until they are at room temperature.
CHOCOLATE SPICE GLAZE:
6. Carefully melt the chocolate, either in the microwave or on the stove with a double boiler. Stir the hot liquid, the spices and the vanilla into the melted chocolate until smooth.
7. Spoon the glaze over the cupcakes immediately, while the glaze is still hot. Go back and add more to the center only. Try not to allow the glaze to drip down the sides, as it’s a sticky, gooey glaze you really don’t want to get all over your hands.
8. Place a red hot, or nonpareil in the center of each cupcake. Refrigerate the cupcakes for at least 30 minutes to set the glaze, then allow to sit at room temperature. Will keep in a covered container for 3 days.
Per Serving: 236 Calories; 19g Fat (65.1% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 208mg Sodium.
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  1. Sandy Gabor

    said on August 28th, 2008:

    Both Bob and I LOVED these cupcakes, they where very light and delicous flavors…
    highly recommend!

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