I feel like I should be writing more about cooking things. But I haven't been. Cooking things that is.
At least I don't think so. I mean I made dinner last night (whole wheat fettuccine, sausage, tomato sauce) and it wasn't anything exciting. But I haven't been cooking because I haven't been eating. Something decided to wreak havoc on my body on Monday afternoon and I haven't a clue as to what happened. I went to grocery shop for the week and pulled into the lot then I got all shaky and light headed. My heart was racing and then I thought I was going to toss my cookies. I grocery shopped anyway because, what the hell, I was already there. Then went home and cried in bed because I thought I was dying. Boyfriend came home later and gave me a strict bed rest order that lasted through Tuesday. So I've been out of commission for a couple days and my stomach is still pretty much being a bitch, but it feels the same whether I eat anything or not.
Oh. But, I did make something! Carrot cake mix cookies with white chocolate cream cheese frosting. Except the cookies were really fluffy and spongy and light so instead of frosting the tops of them I flipped them over and made them into whoopie pies! Genius! I know, I know. And I think I have finally solved my white chocolate tempering problem. I have attempted several times to make white chocolate cream cheese frosting and every time with out fail, the white chocolate burns or turns back into white chocolate flakes upon hitting the cream cheese and butter in the mixing bowl. I seriously feel like I cannot win with this. But! BUT! The geniuses (genii?) at Philadelphia have fought my battle for me. They now make dessert cream cheese! Holy hell, yes! White chocolate, milk chocolate, and dark chocolate cream cheese. Amaaaaaazing. I cannot wait to experiment with the dark chocolate variety. And normally I am anti chocolate. But. I do love dark chocolate above all others. And I am thinking birthday cake thoughts here. Normally I go the fruity, sometimes frosting-less route, but I am envisioning amazing things with the dark chocolate cream cheese. Although I think there will have to be some sort of raspberry filling. Originally I was dreaming of a fluffy white cake with citrus curd in the middle and fluffy whip cream frosting and apricot preserve glazed fruit arranged all pretty on top. Now I am having second thoughts. Hmm...I am also still on the look out for a faboosh recipe to one up either of these birthday cake ideas. Thoughts? Anyone? Bueller?