Friday, June 29, 2012

Are You A Weirdo? (A Short Test is Enclosed)

Ever since the Food Network starting airing shows where former chefs travel the world to eat exotic garbage.....ya'll have gone crazy!!! (LOL).

I mean really???

You want to watch dude eat a monkey bladder, or mix elephant toe jam into his cocktail?

I think I've made my point.

Baking Blogs are picking up on this trend as well. I have run into more things in the last year that have not only made me wince in fear, but in many instances, there recipes have seem so off the wall, I wouldn't even consider sampling them if you offered me a weekend in Vegas with Heidi Klum.

I don't know though, maybe I am just getting old. I don't usually ask you guys to comment, but I would be curious if you agree with me on this, or think I am just an uptight Pollack.

Listed below is a recipe that isn't horrific, but none the less.....5 years ago, there would have been no reason to even have access to it...right?

The following comes from a Blog entitle Delish

Saurkraut Cupcakes
  • 1 can(s) (16-oz.) sauerkraut, drained
  • 2 can(s) (14.5) pear halves, in light syrup
  • 1 box(es) (18.25-oz.) devil's food cake mix
  • 3 large eggs
  • 1 cup(s) (fat-free sweetened) condensed milk
  • 3/4 cup(s) (unsweetened) applesauce
  • 1/4 cup(s) cornstarch
  • 1 tablespoon(s) (unsalted) butter
  • 2 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) almond extract
  • 1/2 cup(s) (flaked) coconut
  • 1/2 cup(s) chopped pecans

  1. Preheat oven to 350ºF and mist two 12-cup muffin tins with cooking spray (or line with paper liners). In a strainer, rinse sauerkraut under cold running water then wring dry and chop coarsely; set aside. Purée pears with their liquid in a blender or food processor until smooth; set aside.
  2. Combine cake mix, half the puréed pears and the eggs in a large bowl with an electric mixer on low speed for 30 seconds. Increase speed to high and beat for 2 minutes more, or until the batter is thick and smooth; fold in the sauerkraut.
  3. Pour batter into prepared pans and bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out with just a few moist crumbs. Cool cupcakes in pans for 10 minutes, then remove to wire rack to cool completely.
  4. Meanwhile, prepare frosting: Whisk condensed milk, remaining puréed pears, applesauce and cornstarch in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  5. Remove from heat and stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool. Spoon cooled frosting onto cupcakes.
The End -

So L.A.B. adventurous are you?

Is this something you would even consider?

Or are you gonna hang out with Klecko and bake vanilla cup cakes while yelling at kids to keep off the lawn?


  1. Change the flavor profile to savory (take out the sweets and add a brat!) and I'd take a bite.

    1. UNKNOWN....i'm with ya, you can never go wrong with a brat.

  2. My grandma used to make a dish when I was a kid we called "throw up chicken", it was fried chicken with an applesauce, well, sauce. Makes me want to resurrect it for my blog...can't hurt, right?

    1. Ewwwwww, let me know when you launch your "throw up chicken"...LOL

  3. I would rather bake vanilla cupcakes and yell at kids to get off the lawn. I understand the sweet salt savory craze, but certain recipes go just a bit to far.

    Michael Sangiovanni

    1. LOL....sometimes its just fun to yell at kids.

    2. LOL....sometimes its just fun to yell at kids.

    3. well that but you or I probably worked hard on that lawn lol

      Michael Sangiovanni

  4. Brandie FlaxbeardJune 30, 2012 at 4:41 PM

    I am going to hang out with Klecko baking vanilla cupcakes while telling at the kids to stay off the lawn on that one.... Blech..... :-)