Baking lessons & the best sandwich ever

After several busy weeks and being sick for 10 days, I vowed to spend the weekend relaxing and doing things around the apartment. So when my friend Susan emailed and asked if we could get together and if she could get a baking lesson for red velvet cupcakes, I was thrilled.  She came over and we spent time in the kitchen, enjoying each others company, cupcakes, martinis and my new favorite sandwich.

Red Velvet Cupcake Lessons:

This is Deb’s recipe for red velvet, and it is my favorite of all the variations I have tasted.  I follow hers exactly, there’s no need for revisions.  This recipe makes a 3 layer cake or approximately 30-36 cupcakes, depending on how high you fill your liners.  I have found that I run out of the icing with more than 24 cupcakes, but that is more likely that I love an excess of cream cheese frosting than it is that the recipe does not yield the correct amount.  I’ll take a Saturday night in with red velvet cupcakes, martinis, and the company of a great girlfriend any day!

Best Sandwich Ever or Apple, Cheddar & Bacon Monte Cristos (whichever you prefer):

from Everyday with Rachael Ray

  • 2 pieces of good quality bread for each sandwich – I bought a round sourdough loaf from Panera
  • 8-10 slices good quality bacon
  • 1/2 lb extra sharp white cheddar cheese, thinly sliced
  • 1 honey crisp apple (or whichever is your fave), thinly sliced
  • 2 eggs
  • 1/2 cup milk
  • pinch nutmeg
  • 2 tbsp butter

Cook the bacon which ever way you prefer, just as long as its crisp.  I baked it at 375 for 20 minutes on a rack sitting on a baking sheet.  Beat the eggs, add the milk and nutmeg.  Heat your skillet or griddle on medium/high heat, add butter.  Dunk 1 side of half of your bread in the egg mixture and place on the hot skillet.  Put a layer of bacon, then cheese, then slices of apple, then more cheese and bacon and apple, til you run out, or you feel that you have reached a point of excess, whichever comes first.  Then dunk the other half of the bread in the egg mixture, place on top of the open-faced stacks, then flip.  Cook until both sides are a nice deep golden color and the cheese is all melty.  Cut in half and serve.

I served these with salads with nice lemon honey vinaigrette (that Susan made).  Rach says to drizzle with warm maple syrup, but I wasn’t too into that.  Next time I make these I will add some greens to the sandwich like arugula, a tiny drizzle of honey and possibly some tomatoes.  Try these, I promise they do not disappoint!

All in all, I’d call this a very successful Saturday!

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  1. Posted March 7, 2011 at 8:24 pm | Permalink

    Any Saturday with grilled cheese, red velvet and Susie Baha is a good Saturday! 🙂

  2. Susan
    Posted March 7, 2011 at 11:23 pm | Permalink

    I am thoroughly enjoying all my shout outs- paparazzi, no pictures please. I gave two of the cupcakes to my favorite downstairs neighbors today…”phenomenal” was the word they used I believe 😉

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