In follow-up to yesterday’s phallic pancakes, I’m thinking of starting a section of curb blog dedicated to Cooking. I’ll title it something like dee cooks; bless her heart. Or dee cooks; we get explosive diarrhea. (i kid; my cooking doesn’t cause backside blow-outs. okay, there was this one time i made a grasshopper pie for a christmas get-together and one girl had barely finished her piece before defiling the restroom.) (hey! look! i’m talking about poop! it’s a sign that i’m getting more comfortable with writing again!) So yeah, poop. Cooking. Cooking!
(cooking is looking more like kooking, which is probably more appropriate for what i do in the kitchen) (kooking with dee, there we go)
I admit to being more or less comfortable preparing cupcakes. Unless my family are downright liars, they appear to enjoy a batch of my cupcakes by making them disappear down their cupcake holes. I’ve tried a few different internet recipes until settling on a specific cake and frosting protocol I diligently follow like any good little scientist.
I recently volunteered to send cupcakes for the fall festival at Gab’s elementary school. It was an under the sea theme, so I went with blue icing and anchovy adornments.

The anchovies had a gummy texture.
I procured a bag of assorted Swedish Fish® so the kids could have choices beyond red herring. Although seas can be green from gloopy plankton or black from careless oil spills, I blasted the frosting bowl with a bazillion drops of blue food coloring.
While it appears that I haphazardly plopped piles of frosting on the cupcakes with one arm behind my back and eyes closed, there was actually a method to my madness. I was going for crashing waves. However, there’s not much leeway between intricately crafted waves of frosting and shoddy heaps of sugar highs.

Sugariest Catch: Cupcake Baking off the Coast of dee's Kitchen