Baseball Cupcakes

Baseball Cupcakes | The Kitten Kitchen

I love baseball. I love the Cincinnati Reds. I love Joey Votto. The MLB 2014 All-Star Game is coming up. All of these facts mean that it’s time to eat a baseball cupcake.

My favorite baseball memory, and I have a few, goes back to September 23, 2012 when the Cincinnati Reds clinched the National League Central Division. It was a 6-0 victory against the Dodgers. I was sitting in the Frontgate suite, arguably one of the best places to watch a baseball game in Cincinnati. It was all-you-can-eat-and-drink. So, uh…. heaven, basically. I even got to meet Gapper, one of the mascots! But man, being in the stadium when they clinched was awesome. Everyone was jumping up and down, strangers were hugging, the players were piled on top of each other – it was just a great moment. If that was an amazing feeling, I can’t imagine how a World Series win would feel. I get weepy even thinking about the possibility.

::Wake up, Daniele::

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Oh yes. Where were we? Baseball. Cupcakes. The Reds winning the World Series again in my lifetime, and I’m at the game watching, cheering, weeping…

Okay. I’m back. I’m back. Sorry you lost me again for a minute.

The All-Star Game. Five…count ‘em, FIVE…Cincinnati Reds players (Devin Mesoraco, Todd Frazier, Johnny Cueto, Alfredo Simon and Aroldis Chapman) are on this year’s roster, and the National League is predicted to win. This is the first time since 1991 that Cincinnati has had five players on the roster.

So, in honor of everything baseball, here is a baseball cupcake recipe. Enjoy.

Batter, batter, batter, SUH-WING (cupcake) batter…after the jump

Chewy Chocolate Chip Cookies

Chocolate Chip Cookies | The Kitten Kitchen

One way to describe heaven is biting into a chewy, soft chocolate chip cookie–and I’m not even much of a sweets eater.

Add a glass of milk to this equation, and you might just get me to, oh, I don’t know. No idea where that thought was going, but I assure you it was good. JUST LIKE CHOCOLATE CHIP COOKIES WITH COLD MILK.

When I woke up the morning after making these, there was a note on the container from my husband Chris: These cookies are GOOO-OOD! Obviously I’m posting a link to a photo to prove aforementioned claim. I don’t expect you to take my word for it. I suppose I could have plausibly written that note, but we’ll save the handwriting tests for another post.

Oh, and to prove it even more, I also took a few to work and received outstanding compliments. Not to toot my own horn, but my co-worker Allie said, “Seriously no joke, these are like the best chocolate chip cookies I have ever had.” Don’t take my (their) word for it. Make some cookies! Note: These cookies are huge. Like my love for chocolate chip cookies.

See why Cookie Monster had it right all these years after the jump



As I’m typing this, there are firecrackers crackling and Roman candles whizzing around outside on the streets. Welcome, Fourth of July Eve. Welcome.

From Wikipedia: A profiterole, cream puff (US) or choux à la créme is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorative or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

From Me: I was bored. So I made profiteroles.

I had a dream about these pastry puff treats a couple weeks ago (seriously), so I have had these beautiful French treats in the back of my mind for a minute now. With many modifications to recipes that already exist, I think I came up with a pretty good dessert. I just pulled them out of the oven, and the vision already reminds me of the windows in Paris, those sweet pastry puffs full of cream sitting modestly next to the colorful pink and orange meringues. I’d like to go back to Paris now.

Voir la recette ici…