Monday, November 3, 2008

The Polling Place Photo Project

VOTE. Today. Now. Just be sure you do.

I plan on taking my camera with me tomorrow, because regardless of who wins, history will be made. Be sure to take your camera, and post the results here. Kind of a really cool concept!! You can also check out other countries and how they vote here.

Now, while you're waiting for the results, why not try these?

Here is Colleen's recipe for Red Velvet cupcakes...

Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting

From the Cake Mix Doctor: Cupcakes by Anne Byrn

24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs

1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)

Preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Mix cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl for 2 min Fold in the chocolate chips. Spoon batter into each lined cupcake cup, filling it three quarters of the way full. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Let cool completely before frosting.

White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted

Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Stir until smooth. Set aside to cool. Beat cream cheese and butter in a large mixing bowl for 30 seconds, and add melted chocolate. Blend another 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Go on now--get out the vote!!


pickmepam said...

hey, maybe i'll take my camera and take a pic of you taking a pic of the polls! ha! not only do you take pics of your food, you do polling places also! gotta love ya!

Tara said...

I have never even eaten, much less made, red velvet cake. I am so going to try this recipe.
And good luck to everyone who votes today. I'd vote if I could but for some reason, Canadians can't ;)