If you’re from the South, you’re familiar with Velveeta cheese, white break and Miracle Whip sandwiches. I grew up on these sandwiches and it’s amazing that I’m not a million pounds. Come to think of it, my Mamaw would also make her macaroni and cheese with the stuff.

It was one day when I was at friend’s house and her mom was making us sandwiches when she asked me what I would like on it; mayonnaise or mustard? When I realized that the mayo she was referring to was real mayonnaise I almost gagged. But before I could protest, her mother said, “I can’t believe some people use Miracle Whip. That will never enter this house.”

All of a sudden I doubted the sandwich I had grown to love. Was Miracle Whip, dare I say, a little country? Not wanting to appear anything less than pristine, I ordered my sandwich with mustard and for the better part of 15 years, I’ve always made my sandwiches with mustard.

Editor’s Note: There was a little stint in college where I kept a sample size jar in the back of the refrigerator. But we were all a little crazy back then and I was living on the edge.

It’s been recent that I’ve actually started to appreciate the taste of real mayonnaise. I’ve started using it as a base for dips and I’ve been pleased with the taste. And I started thinking I should try to make my own.

The bonus of making your own is that you can play with what type of flavor you want your mayonnaise to take on. Use olive oil and garlic for a Spanish Aioli or go simpler with lemon juice and vinegar if you’re going to pair it with ham or roast beef use yellow, brown or Dijon mustard.

Classic Mayonnaise from Gourmet Magazine

1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

References:

Classic Chicken Salad from Food Network

Aioli from Gourmet September 2002

Emergency Cupcakes from Superwife 

I’ll post more on these later, but the picture turned out too pretty not to share! Happy Friday!

…And HAPPY BIRTHDAY SYDNEY!

My most favorite store in London is Whittard of Chelsea. It’s a tea and coffee shop that you can get lost in the different bins of white, black, green teas. Teas with flowers, teas with chives, teas with funny names. It’s been about 4 years since I was last in London, but I smile every time I have a cup of coffee or tea in my Whittard ceramic mugs.

One quality I look for in a good tea or coffee mug is a sturdy temperature resistant handle. I hate grabbing onto a hot cup and to have the handle to hot to hold. The handles on these mugs are solid (not hollow in the middle) which helps them resist the heat from the cup.

Previously, you could only purchase their ceramic products at their physical store locations. But they have revamped their website and now you can purchase their ceramic products online also. They also announced they opened two stores in the US (Boston and San Diego). You can bet that I’ll road trip out to SD this summer to check out the new digs!

Lemon Honey Toddy

1 Lemon Wedge

1/2 to 1 t Honey (local to your area)

6-8 oz hot water

When spring fever (literally allergy, fever, yuck) hits, one of the best natural medicines you can use is locally harvested honey. It contains bits of local pollen which can work as an immune booster. I know a hot toddy is usually correlated with a good punch of whiskey, but when you’re on codeine laced cough syrup (like I am) it’s best to lay off the hooch.

Lately I’ve been referring to dear old Dad as the Empire’s Art Department. It’s been so much fun working with him on designing and planning my cupcake accessory business. And I think it’s kinda funny to think about my big Texas born dad surfing cupcake websites to find ideas and inspiration.

And through this process, I’ve become aware that what may be an image in my mind’s eye, isn’t necessarily what Art Department has in his. So, one day when we’re talking I asked him to design something a little more edgy. In my mind I’m thinking like cool rocker chick Natalie at Bake and Destroy or Tattoo Mama Jess at All Things Cupcake.

Art Department thought Hugh Heffner and Girls Next Door. You can check out this item and more new stuff at CupcakeCabana.net.

PS. Guess who owns CupcakePorn.com? That’s right…

It’s not bad thing when you walk into work and there are 3 different offers for cupcakes.

This is a traditional chocolate cupcake with cream cheese frosting from Holly.

These are banana coconut cupcakes from yours truly.

And let’s name this one Stella. These are from David’s mom. She’s always baking up goodies and sending them into the office.