Tag Archives: Red Velvet Cupcakery

Little Brown Box

What do you think is in this little brown box? 

Little Brown BoxIf you want a hint, just check out this earlier post. As for the specifics– I’ll get to that in a minute! 🙂

First of all, I have to say that I’ve done a pretty good job of healthy eating this week. Usually, when I’m in vacation mode (mine or my parents’…) I tend to eat waaaaay more than I should. My parents arrived on Saturday, and I’ve had some treats but not gone completely bonkers. That’s something I’m proud of! I’ve found a decent balance this week. 🙂 Woo hoo!

Yesterday’s little indulgence came in the form of a trip to The Pita House in Old Town Alexandria. I’d been once before, and I remembered how good it was. We weren’t looking to have a heavy lunch, and this was perfect. First, we started off with an appetizer:

Fool M'DammasWe shared a bowl of Fool M’Dammas, which is simmered chick peas and fava beans flavored with garlic and lemon juice topped with olive oil. We had some delicious warm pita bread to go along with it. 

Then, we each got some sort of sandwich and shared a plate of fries.

The Pita House

I ate my share of fries for sure. I think it’s funny that “back in the day,” before I started really paying attention to what I was eating, I would have shnarfed down some fries without thinking too much about them. Now, I have them so rarely, that they really are a treat. I’m happy that I’ve moved them into the appropriate category– “treat”!  Along with the fries, I had chicken shawarma, my dad had beef shawarma, and my mom had a very tasty chicken and cheese combo. Delish!

Lunch was lovely, and then we just sort of strolled our way up King Street popping into random little stores here and there. I had planned to get a cupcake at a nearby cupcake place, but realized I was too full so I decided against it. Progress!

I was still thinking about cupcakes today (… not unusual really… I do love cupcakes…), and I decided that, while I was at Tangy Sweet with my friend, G,  during lunch, I’d pop over next door to Red Velvet and get a little box of treats to bring home and share with my parents. G and I split an amazing peanut butter cup cupcake while we were there, but I forgot my camera so I can’t show you a photo. Trust me when I tell you that it was quite good! 

I can, however, tease you with this one:

Carrot Cake!Before I tell you all about the rest of the tasties in the box, let me show you the much more virtuous dinner we enjoyed before we got to the sweets. 

Din DinI grilled some green and yellow zucchini and an eggplant on the Griddler, with cooking spray, salt and pepper, and piled them up on a platter. Then, I grilled some sundried tomato and basil chicken sausages and tossed them on top. I added some roasted red peppers, for a bit of color, and my mom snipped a little sprig of basil for a garnish.

Pretty PlatterI love all the pretty colors, and I love the flavor that grilling gives to these humble veggies. If you are on Weight Watchers, I have to tell you that this kind of meal was a common one for me when I was counting points. It’s a great and filling low point meal– and it’s beautiful too! I drizzled a bit of balsamic vinegar over the top of my veggies. I love them that way!

I also toasted up the last two pieces of Trader Joe’s naan from the freezer, topped them with bruschetta sauce and smoked mozzarella, and then popped them under the broiler. Smoked mozzarella might be one of the best foods ever!! 🙂

Cheesy BreadAfter dinner, it was time to open our little brown box. Here’s what was inside:

Cupcake QuartetThe obvious chocolate one is called “b-day” and the website describes it as American yellow butter cake and milk chocolate ganache. In the bottom corner, we have “summertime,” which is a lemon cake with coconut frosting. The next cupcake, moving counterclockwise, is a carrot cake cupcake. They don’t describe it on the website, but I can attest to the fact that this is a pretty classic carrot cake. Finally, there is “key west,” in the top corner, which is a key lime cake topped with white chocolate buttercream.

We had a whole quartet of cupcakes to sample, and we decided to make a little contest out of it. We split each cupcake into thirds, and had a tasting party! My dad and I polished off each section as we went, but my mother kept a little nibble of each so that she could do a more proper job of judging. She was thorough when it came to the frosting. She took her duty seriously!

Serious JudgingLuckily, I didn’t need to taste any of them a second time. My number one choice was a very easy one to make! My mom decided pretty quickly too. My dad, well, he said that they were all good. We tried to get him to pick a favorite, but  he resisted until the very end. I’d say that his desert island cupcake choice would be a magical cupcake with carrot cake, lime cake, lemon cake and b-day cake sections in each one. Come to think of it, that might be a pretty smart way to go!

If my mother and I found ourselves stranded on the proverbial desert island and could only have one cupcake (although, I would prefer a dessert island if given the choice…), we would choose…. drum roll please…

The Champ!“Summertime”

The cake was dense and moist with a lovely citrusy tang, and the icing was rich and sweet. I like just about anything that includes coconut, and this cupcake did not disappoint. It really did taste like summertime. Not only is it my favorite of the four we sampled this evening, I’d say that it beats the peanut butter cup, red velvet, and vanilla bean cupcakes I’ve tried from Red Velvet too. 

Now, of course, I need to figure out the best way to make a healthier version of this little gem. 🙂

So, that’s what we’ve been up to the last couple of days. Tonight, we whipped up a batch of a summery frozen treat, but I’m going to save that for my next post. I hope you are having a great week, and that you’ve enjoyed a special treat and lots of healthy eats today too. 🙂 Ciao for now, y’all!

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Filed under Cake, D.C., Food, Washington, Weight Watchers

We Need to Get Caught Up!

Red VelvetCome on in! It’s nice to see you. It’s been awhile. 🙂 I’ve been a bad blogger this weekend. I got home on Friday night after another busy day, and all I wanted to do was crash on the couch and watch one of the Netflix movies collecting dust on top of the television. I took photos of my food all day, but I decided I needed to just relax and stay away from the computer for a bit. Instead of blogging, I watched “Juliet of the Spirits,” put my feet up, and kicked it. Yesterday was just busy! I hope you understand. 🙂

Now, are you wondering what Red Velvet is? Here’s a hint:

I Saw the SignIt would be a long post if I showed you everything I’ve eaten this weekend, so I’m just going to tell you about cupcakes, fro yo, shortcakes (with a recipe) and a few other things sprinkled in as a garnish. Yum! Some garnishes are tasty!

Friday:

Friday was a busy day at work. I wrapped up a few things, which is always good on a Friday, and I was ready to celebrate the start of the weekend with a special treat. My law school friend, Mr. M, works in an office close to mine, and he agreed to meet me for some frozen yogurt at Tangy Sweet after work. You might recall that I tried Tangy Sweet’s fro yo right before I went on vacation. I really couldn’t wait to go back!

The flavor du jour was chocolate. Chocolate isn’t usually my choice when it comes to ice cream flavors, but I tried a little sample. As it melted on my tongue, I realized that it tasted a bit like chocolate cheesecake. I decided to have a cup of it with some fresh strawberries on top.

Fro Yo!Check out the rain. There was a serious gully washer outside! I braved the weather just for you! 😉

This was gooooood!! I’m still kind of amazed at the way Tangy Sweet’s fro yo doesn’t taste very sweet during the first few bites, but then the flavor transforms and becomes sweet as the tang fades away. It’s like magic– tasty, tasty magic! 🙂 

Speaking of magic, cupcakes are one of the foods I consider to be the most magical. They are adorable, delicious, and they hearken back to childhood fun in a very lovely way. Red Velvet is a “cupcakery” next door to Tangy Sweet. If you are in the area and are interested, both places are at 7th and E in Penn Quarter. Here is a glimpse of the cupcake case:

Cupcakes!On my previous fro yo excursion, I stuck my nose in the door at Red Velvet, but I didn’t make any purchases. This Friday, I decided to get a couple of little cupcakes and take them for a spin. I was hoping to find a cupcake to rival the one I recently had at Sugar Mama’s in Skagway, Alaska. Those were SO good!!

Here’s another peek in the case at Red Velvet:

CupcakesThe cupcakes I chose were called “Southern Belle” and “Vanilla Bean.” Southern Belle was a traditional red velvet cupcake topped with a whipped cream cheese icing. Vanilla bean was a vanilla bean cake topped with a Madagascar bourbon vanilla frosting. 

Yum one and Yum twoMr. M was kind enough to agree to split each cupcake with me, so I had half of each. What a nice guy! I know it was a sacrifice. 🙂 While it would be hard to fit two whole cupcakes into a day of healthy eating, two halves work out just fine! Yes, I love cupcakes, and NO, I don’t plan to ever make them off limits. I’d rather figure out how to work them in with my nutritious eats so that I can… yep… “have my cake and eat it too.”  That’s a balance worth striking!

Check out the thickness of the frosting!

Aaaaahhhh!Southern Belle’s cake was delightfully moist, dense and rich. The beautiful color was matched by a beautiful flavor. I loved the cake! As for the icing, well, I don’t think I prefer my cream cheese icing whipped. It was good, but I like my frosting to be thicker and a bit more solid. That’s my personal preference, and I’m sure plenty of people prefer it whipped and gooey. If that describes your preference, this is the cupcake for you! 

Vanilla Bean was my favorite of the two. I love vanilla cupcakes, and this cake was moist and sweet with a nice, strong vanilla flavor. I think that I was expecting buttercream (note: read signs more closely!!), so I was surprised when I first bit into the frosting. It wasn’t the buttercream I was craving after my Alaskan cupcake, but I really liked it nonetheless. The vanilla flavor came on strong, and it really was a great cupcake.

I still haven’t found my DC Sugar Mama’s, but I’m looking. 🙂 Since Red Velvet is close to work, I foresee more samples in my future. I need to try their buttercream for sure! 

When I got home, I had a bowl of sauteed spinach, broccoli and smoked tofu. I liked having dessert first! Later, while lounging around watching my movie, I decided to open up this little bag and take these barbecue flavored Pop Chips for a whirl.

Pop ChipsI’ve wanted to try these for a while, but I hate buying big bags of chips. Since I don’t tend to choose salty snacks very often, a big bag of chips often goes stale before I get around to eating them. I was excited to find a single serving bag of these in a nearby deli, and they seemed perfect for movie munching. I really liked them. They were barbecue sauce sweet and deliciously salty at the same time. Perfect! The texture is much more like regular chips than the baked chips I’ve tried, and they aren’t made with any weird Olean type chemcials. I’m sold. These are good! If you find them where you are, give them a shot!

My other movie watching snack was a tiny bowl of chocolate chip cookie oat bran.

Chocolate Chip Cookie Oat Bran

I made half a serving of oat bran, added a bit of vanilla extract and some brown sugar to the bowl, and then topped it with chopped almonds and mini semi-sweet morsels. It was a good way to satisfy a craving for something sweet without having another real dessert. Since I’d already had the fro yo and the cupcakes before dinner, I thought I’d dial things back a bit. I’m doing my best to keep my sweet tooth in check, while still enjoying plenty of treats. This is an example of my attempt to balance things out a bit!

Saturday:

Saturday morning, I woke up to find the sun shining and a nice breeze blowing through my balcony door. It was going to be a great trip to the farmer’s market for sure! I got ready, and headed to the market armed with my reusable shopping bags, some cash, and my camera. I missed the market last Saturday. I knew that the Westmoreland Berry Farms people had been there with strawberries for sale because A Daunting Tale of Scale Warfare was at the Courthouse market last Saturday, and she featured a photo of her haul (including the berries) in her post. Grrrr!!! I was so sad to have missed the berries… and so jealous! 🙂 Luckily, there were plenty of berries waiting for me this Saturday!

BerryliciousI made up for missing the market last weekend by buying a ton of things today. I got two big containers of the berries along with: garlic scapes, radishes, tomatoes, asparagus, sugar snap peas, cucumbers, Greek yogurt, low-fat ricotta sweetened with honey and vanilla, eggs and an oregano plant.

If you haven’t heard of garlic scapes (they are the green things curled around the eggs), I’ll be posting one of my favorite scape recipes soon! I’ll tell you all about them then.

The BootyIt was quite a haul! When I started looking at all of the berries, I realized that I might have gotten a bit carried away. While freezing the berries was a definite option, a phone call from my friend, Inga’s mom, led me to a better plan. Remember the lovely Inga? My favorite dog friend?

Inga DingaInga’s parents were going to fire up the grill, and I promised to bring over some strawberry shortcake for dessert. I also promised to bring Inga her present from Alaska. 

Hello, Squeaky Moose!Hello, Mr. Squeaky Moose! I think he knew he was doomed, so he was lying on his back in defeat.

Chewy!Mmm…. chewy! I didn’t expect for this flimsy little moose to have a long life, and she had already de-squeaked him by the time I headed home last night! I’m so glad that she had fun with him, and that Mr. Squeaky Moose will no longer be squeaky. I felt like the aunt who gave her niece a noisy drum set for Christmas. Hee hee! 

I mentioned shortcake. Here’s the finished dish:

Strawberry ShortcakeWhen I started looking for a lightened up shortcake recipe, I found a ton to choose from. None of them were exactly what I wanted, so I sort of combined ideas from several in order to come up with my version. Here’s my recipe:

Sweetie’s Olive Oil Shortcakes

Ingredients:

2 cups of all purpose flour

2 Tbsp. granulated sugar

2 tsp. baking powder

1/4 tsp. salt

3 Tbsp. chilled butter, cut into small pieces

1/3 cup skim milk

1/3 cup nonfat plain Greek yogurt

1 tsp. vanilla extract

1 Tbsp. olive oil

1/4 cup egg beaters (or one egg)

2 tsp. Turbinado sugar (or granulated sugar–  for sprinkling on top)

Directions:

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. I used a silpat, and I sprayed it with cooking spray as well.

In a large bowl, combine flour, granulated sugar, baking powder, and salt. Use a whisk to thoroughly combine the ingredients. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.

In a medium bowl, whisk together the milk, yogurt, vanilla, egg and oil. 

Add the milk mixture to the flour mixture, and stir just until moistened. Turn the dough out on to the baking sheet. Spray the top with cooking spray to keep it from sticking to your fingers, and use your hands to shape the dough into an 8×8 square. Then, using a sharp knife, cut into but not through the dough, dividing it into 16 squares. Give it another spritz with cooking spray and then sprinkle the Turbinado sugar over the top.

BeforeBake for 15 minutes or until golden. 

After

Cut along the lines to separate the cakes, and then top with sweetened berries and the whipped topping of your choice.

This makes 8 servings with 2 squares per person.

I liked these, but I think the shortcakes would have been yummier if they had been warm when I served them. Since they are lower in fat, they got a little bit chewy when they cooled. I also underestimated the amount of berries we needed, and I would have liked a few more berries and a little more juice on my shortcake.

I quartered 1 1/4 pounds of berries, and added the juice of half a lime as well as 2 tsp. of sugar. There were only six people at dinner, and we ate all of the berries. Next time I make shortcake for eight, I think I’ll probably prepare at least 2 pounds of berries– maybe more. You can never have enough berry goodness!

I’m kind of happy that I had a couple of cakes leftover. I already put one to good use today in a big bowl of berry jam sweetened Greek yogurt and berries:

Yum!I like having a shortcake recipe up my sleeve because you can top them with so many different things. Summer fruits are the obvious choice, but not the only good one! I’m so glad I was able to share my haul with my friends, and I had a great time hanging out at their place– as usual! 

So, now you are pretty much caught up– cupcakes, fro yo, berries, farmers market shopping and Inga. Those are definitely the highlights of my weekend so far. I need to say Ciao and go and run some errands before what’s left of the weekend evaporates! I hope you have a great week, and I can’t wait to share my garlic scape recipe with you soon!! Ciao for now, bloggies. 🙂

What was the best thing you ate this weekend??

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Filed under Baking, Cake, cooking, D.C., diet, Farmer's Market, Fitness, Food, Frozen Yogurt, Greek Yogurt, Recipes, Washington, Weight Loss, Weight Loss Success Story