Yummies

If you know me at all, you know that I love to create in the kitchen and that I am no respecter of technique or "genre." I love experimenting with baking, roasting, frying, sauteing, etc.  I am especially in love with making the best possible bakery type goods.  I spent years developing what is now the perfect chocolate chip cookie.  There is nothing like it that I have had anywhere.  I have experimented with all sorts of other baked goods, too. Lately, Leah Marie and I have really been missing our old cupcake stomping grounds in Tallahassee, Lucy and Leo's. I have also been missing one cupcake in particular that the Whole Foods in Orlando sold in their bakery, a Tahitian Vanilla Cupcake. It was enormous, and it was amazing. It's the only Whole Foods that has ever had it.  In fact, I have never been to a Whole Foods that has had cupcakes near that size.  Anyway, tonight I seem to have succeeded in very closely mimicking the taste of that particular cupcake.  Now, with some tweaking, I am sure to nail it.  The best part is that I can feel great about the ingredients. Oh, they're fattening and sugary, to be sure, but we only buy the best these days: organic baking ingredients and farm fresh free rage eggs, for example. It really makes a difference, though it does hurt right about here (*points to wallet*).