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Root Beer Float Cupcakes
Inspired by: Smitten Kitchen 

Cupcakes
2 cups IBC Root Beer
1 cup dark unsweetened cocoa powder (Don’t use too much or you won’t taste the IBC)
1 stick unsalted butter, cut in fourths
1 1/4 cups granulated azúcar
1/2 cup firmly packed dark brown sugar 
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large huevos

Toppings
1 1/2 cups whipping cream
3 tablespoons powdered sugar (..generously)
1/2 teaspoon vanilla extract
vanilla ice cream to mini-scoop into middle of cupcakes.
maraschino cherries

Mine turned out a little more chocolatey than root-beery.
Moral of story: Bake with love, and a generous amount of Root Beer =)

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Honey,
I’ll spend my days
thinking of you.
Thinking of the ways,
to be with you. 

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Philippians 4:19

Anna Maria Island, FL

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Natural beauty.

Point of Sand, Little Cayman

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I’ve always loved graffiti that is either clever or makes a statement. This one makes me giggle every time.

Barcelona, Spain.

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One of my favorite places to relax in South Beach.

8th floor of the Soho House.

(Source: savageandcivilized)

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St. Vitus Cathedral, built in 1344.

Prague, Czech Republic

2 notes

Spicy Carrot Tomato Bisque

Canola Oil
Red onion
Jalapeño
Kalamata olives
Sea Salt
Agua
Buttermilk
Whipping Cream
Fresh Basil

Carrots
You have two options.. for this batch I:
Boiled {5 regular} carrots in water with Cinnamon and a bit o’ Brown Azúcar. 
Made mushy. {In a food processor} 
Or..
Just use raw shavings of carrots. 

Bisque
Chop up one small onion {red}, some Fresh Jalapeño {to taste}, and Kalamata olives {to taste, again}. Place 2 Tablespoons of Canola Oil in a Large Sauce Pan {medium heat}  and plop in onions, jalapeños, y Kalamata olives.

Add {1.5-2} cups diced tomatoes. Add carrots. Add {1 cup} buttermilk. Add {2 tablespoons} whipping cream.

Let simmer for 5 minutes {lightly brown} and sprinkle with sea salt..I used some sea salt con sabor. You can add in paprika or cardamom if you’d like. Stir around till the aroma fills the kitchen. Yum.

Add two cups of agua. Stir. Bring to boil. Reduce heat {to medium-low} then simmer. 20-25 mts & stir occasionally.

Remove from heat for a few minutes, place in blender or food processor {thats what i did} and mix a bit until bisque-y. Not soupy. Goal: Bisque-y. Put in fridge over night and voilá- Tomorrow’s lunch.

Garnish with fresh basil and a dash o’ black pepper.

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One of my favorites.

South Beach, Miami.

4 notes "Poets, like the blind, can see in the dark."
— Jorge Luis Borges