Sweet Surprises

Yesterday, after a long day at the office I came home to find this on my kitchen island:

I opened the pretty pink box to find these babies:

Here’s a close up:

Eric had been away on business since Tuesday, working in Washington DC and decided to bring me/us home a special treat; cupcakes from Georgetown Cupcakes! In case you’re not up on cupcake news, Georgetown Cupcakes is the shop that is featured on the TLC show, DC Cupcakes. How thoughtful is my husband?! Pretty treats like these make the fact that he was away for a few days, a bit more bearable.

I know what you’re all thinking. Didn’t she just get up on her soapbox about eating less sugar earlier this week? Yes, its true. However, I never said I was going completely sugar free, I’m just making a conscious effort to cut back and until last night have been eating very small amounts of sugar all week. Every diet deserves a cheat day and last night was mine!

Now, on to the cupcakes themselves:

Eric and I split 2 cupcakes last night so we could try them both and I’m looking forward to doing the same tonight (and being sugar free all day long until that moment, it makes it so much…sweeter? terrible pun, I know). We tried the one with the chocolate icing and it was on white cake and the one with the pink flower was called the cherry blossom cupcake. The chocolate iced one was pretty standard, nice fudgey icing but the cake lacked a bit of flavor, in my opinion. Then, the cherry blossom one was AMAZING, the cake itself had chunks of cherry in it with hint of almond and was topped with cream cheese icing, a combination I never would have put together but was dynamite! YUM!

The other flavors left in the box are pumpkin spice, the one with the maple leaf on top, I think it also has maple icing, I can smell the maple syrup in the box. The one with sprinkles is the classic white cake, vanilla buttercream icing. The one with the lime wedge is a key lime cupcake, I’m very excited to try that one and in the back is a red velvet, of course!

Just writing this post is giving me a sugar craving, I can’t wait until tonight! And after inhaling consuming my cupcakes last night, I felt a definite sugar rush. Something that I’ve never noticed before.

Hope everyone has a sweet weekend!

Sweet Potato Hash

I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.

Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.

Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.

Saute over medium high heat until soft and browned.

Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.

This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.

Here’s the recipe:

Sweet Potato Hash
Print
Author: Tupelo Honey Cafe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 cups water
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
  • 1/4 cup sliced green onions, white and green parts
  • 2 teaspoons minced fresh sage
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
  2. Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
  3. In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
  4. Serve immediately.