Happy Monday everyone! Pretty uneventful weekend over here at the Robicelli’s camp- nice dinner at Tuscany Grill on Friday, lunch at Union Square Coffee Shop Saturday, few errands- that’s about it. Yep.
What’s a good way to end a weekend that low key? Laying in bed watching Sandra Lee baking videos. Now, even though foodies love to talk smack about Sandra, as a working mother I really do understand and appreciate her approach, and understand that it definitely has it’s place in realistic households. But sweet Lord almighty she needs to keep her hands off dessert. And here’s why:
Processed supermarket cake, covered with Cool Whip. Really. At this point, why are you bothering? Go to a bakery, to someone who does this professionally, and buy a damn cake. Ask one of your guests to bring dessert. Or serve ice cream. Really, Sandra. Everyone loves ice cream.
You know what I had at my big Italian wedding? A cake filled with COCONUT AND PINEAPPLE.
Please, Sandra, please look at a map. And for the love of God, adding a tablespoon of vanilla extract to anything does not make it taste homemade. It makes it taste like a can of chemicals with vanilla in it.
I have nothing to say about this cake. You know how I usually talk way way waaaaay too much? Well, now we’ve found the answer. Just show me this video. I’ll stand there, slackjawed, as tears pour down my face.
Really, my biggest problem with Sandra Lee isn’t the cheaping out on ingredients, or taking shortcuts, or any of that. She wants to do a 30 minute show where she makes everything with soup mix, that’s fine by me- I understand not everyone knows how to cook, or has the time, and that groceries are expensive. But then THIS happens at the end of every freaking episode (go straight to the one minute mark):
You can spend $1000 on plates and accessories, and days on craft projects, just to set the freaking table for one solitary meal. And what are you serving at this fancy table that’s obviously set for high society? Fondue made from canned cheese soup and Cool Whip covered supermarket angel food cake.
That’s where I’m losing you Sandy. I think that’s where everyone’s losing you.
Now go enjoy your Monday everyone. But first:
KWANZAA CAKE! I know I’ve posted this one before, but I just can’t watch Sandra Lee videos if I don’t watch this one, too. Plus, our cupcakes look REALLY good next to the Kwanzaa cake. Sorry, Sandra.
Clockwise from front: Funky Monkey, Pecan Praline, Cinnamon Bun, The Hinsch
Funky Monkey: Banana chocolate chip cake, peanut butter buttercream, banana chip, ganache
Pecan Praline: Pecan cake, vanilla buttercream, homemade pecan pralines
Cinnamon Bun: Cinnamon spotted cake, cream cheese buttercream, cinnamon butterscotch, streusel
The Hinsch: Chocolate malted cake, vanilla buttercream, malted chocolate suace, homemade malted milk balls
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Cupcakes Available At:
Cafe at Sam’s Bakery: 94th Street off 3rd Avenue, Bay Ridge
Aloha Grinds: 77th & 3rd Ave, Bay Ridge
Crespella: 7th Avenue off 9th Street, Park Slope
Tazza: Clark Street off Henry AND Henry Street off Atlantic, Brooklyn Heights
Cake Shop: 152 Ludlow St, Lower East Side
Battery Place Markets: 77 Battery Place, Battery Park City AND 240 Murray Street, Goldman Sachs Building, Financial District
Joe: Columbia University: West 120th Street btwn Broadway & Amsterdam. Morningside Heights
Queen City Cupcakes: 62 West Main Street, Patchogue, Long Island
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Whoopie Pies Available At
Red Hook Lobster Pound: 284 Van Brunt Street, Red Hook
Tazza: Clark Street off Henry AND Henry Street off Atlantic, Brooklyn Heights
Queen City Cupcakes: 62 West Main Street, Patchogue, Long Island
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Brownies
Oaxaca Tacos: 250 4th Avenue- Park Slope Brooklyn; 251 Smith Street Cobble Hill Brooklyn; 16 Extra Place, LES Manhattan
Queen City Cupcakes: 62 West Main Street, Patchogue, Long Island
