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Published on : Friday, October 11, 2013
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Apart from the value-added services, AirAsia guests who are also members of the AirAsia BIG Global Loyalty Programme are able to earn 2x BIG Points when they book the 'Hi-Flyer' flexi-fare.
Source:- Air Asia
Tags: airasia

subset: commoncrawl


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Wednesday, January 27, 2010
Braised Root Vegetables with du Puy Lentils and Red Wine Sauce
You begin with the sauce which contained a lot of the same ingredients as the braised vegetables. You can use the trimmings from the mushrooms and parsnips which will be braised in the next step. Those trimmings were combined with onion, carrot, celery, garlic, thyme, a bay leaf, and some rosemary and were cooked in a large pot until the vegetables browned. Meanwhile, dried porcini were rehydrated in warm water. After the vegetables browned, tomato paste, flour, red wine, and the porcini and the soaking liquid were added. That was left to simmer for 45 minutes, it was then strained and further simmered to reduce a bit, some soy sauce was added, and butter was whisked into the sauce. See, that was easy, but just a little fussy, right? When you smell the sauce simmering, though, and I have to pause on that memory for a moment, you won't mind. Next, it was on to the braised vegetables. Carrots, shallots, and parsnips were browned in a wide skillet. Mushrooms, a bay leaf, thyme, and minced rosemary were added. Some of the sauce was poured over the vegetables, and they were simmered for 25 minutes. At the same time, the lentils were cooked in water and drained, and then butter and some sauce were added. One more step would have been preparing potato or rutabaga and potato puree, but I got lucky here. I had some leftover mashed potatoes in the freezer which made quick work of that part of the dish. Certainly, this could be prepared over the course of a couple of days. You could prep all the vegetables and start with the sauce one day, and then wait to braise the stew vegetables and cook the lentils the next day.
The potato puree was mounded in a wide, shallow bowl. Some lentils were placed next to it, and the vegetables nestled all around in the red wine sauce. I would argue this dish was the boeuf bourguignon of the vegetarian world. The sauce's flavors were layered and complex. The braised vegetables and lentils were steeped in those flavors, and the potato puree rounded out this ideal, winter comfort food. Next time I decide I want to 'fuss a bit,' I'll at least double the quantity of sauce so I can stock my freezer for a lazy day.
Posted by lisa is cooking at Wednesday, January 27, 2010
31 comments:
I say... it's snowing here right now and I'd willingly have a bowl of this...ReplyDelete
- AnonymousJanuary 27, 2010 at 10:45 AM
Yum, that looks delish!ReplyDelete
Wonderful! I never thought of adding lentils to this kind of stew, what a great idea...ReplyDelete
Puy, if I remember correctly, hold their shape particularly well, so I guess I should not substitute another kind.
Had some lentil stew today too. Yours looks so delicious.ReplyDelete
This lentil dish must be very flavorful! root veggies are so yummy...ReplyDelete
Love meatless, hearty dish like this. Growing up, I never once thought that I would come to love something that I thought, as a child, as ugly as lentil. Now I can't have enough of it.ReplyDelete
Your recipe came in a bit late. I just turned my last box of Sabarot lentils into lentil sprouts last week. Waaaaah.
Must add lentils to this weeks gorcery list. Looks delish. I'm loving the red wine sauce, too.ReplyDelete
I think dried porcini mushrooms do something exceptionally special to soups and stews - I can imagine their earthy flavor is a wonderful match with the lentils - and with potato puree to boot? Ahh, bring it on and I wouldn't care about the fuss because I couldn't PAY for something as wonderful as this!ReplyDelete
I love puy lentils. Thanks for a delicious sounding and looking recipe. I look forward to trying it out. Puy lentils are great for this as they hold their shape more than some others. Your pictures are great - clear and descriptive in themselves!ReplyDelete
Where can we get the recipe. I'll like to try this. I love du Puy lentils. They are more delicate in flavors.ReplyDelete
Oh Yum! These look so good (as I am sitting in a hotel room eating crackers and cheese because I am too lazy to go out). I love de Puy lentils.ReplyDelete
What a pretty dish and so perfect for a cold day - yum!ReplyDelete
It looks so delicious, it's hard to believe that it is vegetarian. YUM!ReplyDelete
I love French lentils. They keep their shape so much better than other types. And they cook up so quickly. This is my ideal winter supper.ReplyDelete
Lisa - I want a big bowl of that right now! This is why people can be intimidated by vegetarian food though - so much work, so many different steps. Much more complicated than throwing a steak on the grill. But I bet if most people tasted this dish, they would be more willing to try vegetarian food. Great (and delicious) job!ReplyDelete
I have been wanting to cook lentils but can't seem to be getting the right product in stores. There seems to be a variety of them and some requires more cooking time than the others. Any tips?ReplyDelete
This is a very hearty dish!ReplyDelete
Deborah Madison is, I'm pretty sure, a genius. This dish looks amazing! It combines all of my favorite root veggies with lentils, which are also delicious. Great combination of things. I would definitely like to have some of this in the freezer.ReplyDelete
wow. before now, i would've argued that no vegetable-centric dish would be worth such time and effort, but as you've described this, i think it must be heaven in a bowl. excellent post, lisa!ReplyDelete
tigerfish: French du Puy lentils will become tender after simmering for about 20-25 minutes, but brown lentils take a little longer. Red lentils, which are really delicious, are a little different. The red type cooks very quickly and tends to fall apart. Those end up a little mushy, but they're great in their own way. Good luck with your lentils!ReplyDelete
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Oooh yum - this looks delish!ReplyDelete
Fantastic! I've used red, brown and beluga lentils but have yet to try French du Puy. Shamefully, I also haven't been taking advantage of root crops this season. This should inspire me.ReplyDelete
Love your presentation - so rustic and incredibly appealing. I'm ready to just dig in!
This is just my type of dish. Sounds so appealing! I love the combination of root veggies and lentils. YUM!ReplyDelete
What a fabulous meal! I can practically smell it from here. I love lentils and your presentation is perfect- the photos are great.ReplyDelete
I'd really like to make this, but I'll be darned if I saw the actual recipe here. Did I miss something?
What a beautiful winter dish, so rich and warm looking. And satisfying too!ReplyDelete
Helene and Barbara: I don't actually re-print copyrighted recipes from books. I include links to recipes that are published online, or I include links to books where the recipes are found. If I make significant changes to combine multiple recipes, then I post my versions. But, in this case, I didn't make any changes.ReplyDelete
Lentils can be so wonderful and warming. My mother in law makes the most fabulous lentil dish, its a great comfort food. This dish looks excellent.ReplyDelete
I can't wait to try this when Winter rolls around and all I want is the intoxicating aroma of delicious food in the kitchen! :DReplyDelete
Oh this looks so absolutely comforting. I could sit and enjoy a bowlful of this esp. during this turn of weather.ReplyDelete
- AnonymousMay 26, 2010 at 1:23 PM
Love your presentationReplyDelete


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Remember me talking about my first ever radio interview (in French) which I gave in May? Well, it will finally get aired on Sunday the 31st of July on RSR La Premère, from 12:00 to 12:30 pm CET (link to live streaming).
Congrats on the interview. This is an amazing photo!ReplyDelete
Je note le rendez-vous pour ton interview... Bravo Rosa! Bises...ReplyDelete
Danke für den Hinweis, da freu ich mich drauf !ReplyDelete
Congratulations. I tried the podcast, unfortunately I could not figure out my way. I will try again later with google translate's helpReplyDelete
Oh wow, how exciting for you. I can't wait to listen and hear your voice. Gorgeous photos!ReplyDelete
I very nearly did a b/w photo of a bottle. Yours looks great.ReplyDelete
That's so exciting Rosa! I'm looking forward to listening the interview.
Love your photos, especially the third one.
Ah, on va enfin entendre ta voix, c'est chouette!ReplyDelete
Bien hâte d'entendre cette entrevue!ReplyDelete
That´s cool, Rosa, I'm really looking forward to it! :-)
Liebe Grüße
Oh ! mais je reviendrai écouter ça, j'ai vu que la recette était un curry de poisson, ça m'intéresse. Comme ça j'entendrai ta voix et te connaîtrai un peu mieux.
Alors c'est ça la musique de sauvage dont parle Brigitte ? -:))))..... Euh..... bon...... enfin..... je pense que je partage son avis... Pas taper !!
Congratulations once again Rosa!ReplyDelete
Even though I'm unable to listen to the interview, I know it must have been fabulous! :-)
Gorgeous black and white photos...I especially love the Kirsch. ;)
Lovely photos, Rosa, especially the black and white. A huge congrats on your interview airing soon -- I will definitely listen to it via podcast!ReplyDelete
Beautiful post Rosa & I want to hear you on the radio, how exciting!ReplyDelete
Je vais te faire de la pub aupres de mes amies qui habitent en Suisse.ReplyDelete
woooow! congrats! :DReplyDelete
Congratulations on the interview!ReplyDelete
Bravo, Rosa! Very exciting about your radio interview. I look forward to listening to podcast on Sunday, however rusty my college French is. ; )
Thank you for the splendid shot of kirshwasser for BWW. (Love your other shots, too.)
Wow, I am so happy for you!ReplyDelete
Congratulations!! Must be exciting to have a radio interview :) I wait for the podcast to listen to it. I love the flower photo.ReplyDelete
Lovely B&W and color photos!
Congrats on your interview!
so beautiful! Congratulations I bet being the radio was so fun for you!ReplyDelete
Congrats on the interview, that's awesome! The photo of the flower is simply stunning. Hope you're having a wonderful day. xxReplyDelete
More beautiful photos. Love the bright pop of the flower. Congratulations on your interview airing!ReplyDelete
congrats!! lovely clicks!!ReplyDelete
Super, félicitations!ReplyDelete
Congrats on the radio gig! That's super awesome!ReplyDelete
Congratulations Rosa! Love the pics!ReplyDelete
Congrats dear on adding another milestone. Keep rocking & inspiring us!!ReplyDelete
Congratulations Rosa! :DReplyDelete
Oui je me souviens bien de cet article! ;)
Et bien, quelle chance! ;)
congrats dear...thats an awesome clik..:P
Tasty Appetite
Oh congrats Rosa, will be listening to the podcast!ReplyDelete
Je suis super contente pour toi!
La dernière photo est un pur enchantement. Encore!
Wow, congrats!! Soo in love with your photo of that flower, it is like fire! Gorgeous, gorgeous.ReplyDelete
congrats Rosa, nice to have your great work recognised!ReplyDelete
Congratulations on the interview - wish I had taken French instead of Spanish so I could listen!ReplyDelete
I love your b/w photos. Hope you keep doing more of 'em. ;)ReplyDelete
Big congratulations Rosa. How exciting.
wow congratulation Rosa on the interview...how I wonder how it feels?ReplyDelete
Congrats on your interview!
Those pictures are just awesome.ReplyDelete
The pictures are amazing..how do you capture so well :) Congrats on the interview!ReplyDelete
Congrats on your radio interview, Rosa! I have the podcast loading now, can't wait to hear it!! :) Beautiful photos as always!!ReplyDelete
Congrat on your radio interview. Lovely picture.ReplyDelete
TANVI: Thanks so much! I don't know... I just take my time and shoot hundreds of pictures! ;-PReplyDelete
Je note, je note. Un grand bravo aussi pour les photos ! Bises et bon week-endReplyDelete
Congratulations for the interview and very much looking forward to hear it soon :-)
The last pics is so pretty: I am totally fascinated by roofs and windows.
Congrats Rosa!!! Too bad I don't speak french or live in Europe. I do love your pictures. Very artistic!ReplyDelete
congrats to you, stuff is truly picking up isn;t it.ReplyDelete
Felicitations, Rosa!! I will check it out ;)ReplyDelete
Congratulations, Rosa! I can't wait to hear you!ReplyDelete
Congratulations! Must be so exiting :)ReplyDelete
Being on Radio must be soo cool. Congrats Rosa...!! the photos are fantastic as usualReplyDelete
Congratulation Rosa! I am truly happy for you.ReplyDelete
Congratulation! Mostly I like the picture of the flower. Look so soft:)ReplyDelete
Congratulations - and beautiful photos, too!ReplyDelete
wow! Congratulations Rosa! And the pic is mind-blowing! love it!ReplyDelete
Congrats Rosa, you are such a motivation ~ keep rocking!
US Masala
How very exciting to be aired on radio. I tried to listen but it all goes far too fast for my most elementary of French!ReplyDelete
The brilliant colors of those flower petals were enough to make me smile.
Btw, I can only imagine the pride you must've felt when the radio interview finally aired—I'd be dancing all over the house.
Congrats on the interview! Way to go.ReplyDelete
Way to go on the interview. As always, your photos are stunning.ReplyDelete


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(Note: those clover-looking things in "40th" are supposed to be hearts.)
Michele K., Sandy S., & Laurisa R., you know what these Wrecks need? More candles. Srsly. Step it up, ladies.
- Related Wreckage: The Problem with Phone Orders
I just don't understand how they don't realize what they're doing!
I'm such a child. I can't stop laughing at the fact that someone named "Peter" has a "Nuts Allergy." How unfortunately ironic.
* sigh * * shakes head *
You have GOT to be kidding me. Are people REALLY this stupid? How much common sense does it take to fill one of these orders? If someone's not sure that something should be on a cake, wouldn't you at least CALL the client to ask?! Jeesh! Sometimes I just want to grab these bakers' shoulders and shake them until their (dried-up) brains rattle.
I'm unreasonably amused by the fact that the first cake is an obvious rip-off of the "Thomas" design from yesterday's wrecks.
It also reminds me of when I started my current job, and was sent out of town for a week of training. The same intern who had been in charge of travel arrangements made a name-and-address directory of everybody in the program, including the new people. On the directory that was printed out and distributed to everybody, next to my name was, "Non-smoking room- allergic to cigarette smoke."
Just in case any of my co-workers want to invite me for a sleep-over, I guess.
The horrible thing about the "nuts allergy" cake is their complete incomprehension of what to do about it, meaning the cake is most likely NOT nut-safe despite the fact that it was specified on the order form.
I certainly wouldn't feed that cake to a nut-allergic child after seeing those words printed on it.
Yes, it's funny that they wrote it, but not so funny if the kid anaphylaxes because of a cakewreck
bAH! i just fell out of my chair
ok so to me cake #2 looks like it says "Bang it in the morning"....which leads us down an entirely different path altogether...
I sincerely hope that the "bakers" that piped these cakes don't speak English very well (or at all!) and were just copying letter for letter what the instruction sheet said.
That's the only plausible excuse I can think of.
Otherwise....well they do say stupidity knows know bounds. Or indifference, as the case may be.
Don't you think you should have a basic understanding of syntax and the English language before you can be allowed to write on a cake?!
Shameful! And hysterical!!!
LOL These are my all time favorite type of blunders I just laughed really loud and randomly in frount of the customer at my desk :)
Our friend was in charge of ordering a beautiful, engraved vase for a retiring boss. It was a large silver vase. They engraved it. The last line of the engraving said "and for any questions about this order call Mikki at 555-1234" WHAT are they thinking?!
Jen. I'm positive new submissions have been corrupted. I'm sure that most bakeries across the country have started posting your best work in their break room and decide to let a couple of intentional wrecks slip juuuust in case they end up on your site. I bet somewhere there's a Safeway decorator patting herself on the back right now for "Bring it in the a.m."
Apparently 40th can NOT have a <3 as an "0" ...
You know, even though the wording on the first cake is abominable, the rest of the cake is really well done! It makes me think of what yesterday's cakes should have (mostly) looked like!
The second and third cakes look like they were done by the same person; great job with the pathetically sparse streamers and sprinkles! At least other than the lettering, the first one was pretty decent.
In other news, even if the people decorating don't read English that well, wouldn't their bosses know that and... oh, never mind, obviously I am using waaaaaay too much actual thought here.
I don't know which of these hurts my head more :(
Um- am I the only one who though it said "Bang" it in the am? Nice, very nice.....
wv: trifu- I would much rather have a trifu than any one of these wrecks!
I don't see the 'i' dotted in the word 'bring'. Is it 'bring'? Or 'bang'? Maybe...maybe it is a note of encouragement for Mike to do well at something the next day? "Good luck in that race tomorrow, bang it in the am!"
Or...maybe the jeep cake is a reminder note? "Bang it [the jeep] in the morning, preferably with a baseball bat, and turn the key gently three times to the left while the wheels are turned all the way to the right or it won't start." ?
CLASSIC CAKE WRECKS!!! These should make it into your next book.
Well, at least they got one of the 40ths right on that last cake...you know what they say, 3rd times the charm.
WTF, people. Are they sleepwalking?
Also, it looks like Cake 2 says "Bang it in the A.M."
You just can't fix stupid (which is probably a good thing; just think of all the wrecks we'd be missing if you could!). The "Thomas" wreckie from yesterday needs to meet today's "Thomas" wreckie to see how it's done. Sort of.
WV:avedea - Do any of these people avedea as to what they wrote?
That first one is really a shame... it was SO CLOSE to actually being a very lovely cake!!
I've been reading this blog for a few months now, but this is the first time I've posted.
I just have a hard time believing that there are this many stupid people in the world. It makes me a little sad to think about it. So, instead I think I'll go eat a piece of cake to make myself feel better.
[shaking head] These 'literal' wrecks never cease to amaze me. How can anyone NOT pay any attention to what they are reading/writing on a cake??
I'm just wondering if the ones who take the orders, and the ones who actually decorate the cakes are different people? and to further this idea I'm also wondering if the ones taking the order understand English, and the ones decorating the cakes only pretend to understand English, thus causing them to simply copy down everything that was written. Just wonderin'
Are you kidding me?? How could they not know what not to put on the cake? That is just ridiculous.
This made me laugh out loud!!! Who ARE these people?!
Am I the only mom who thinks if my kid had a nut allergy...I wouldn't buy ANY storebought cake. The tiniest trace of nut or oil can cause a reaction. Seriously mom...making a cake at home...way less time than an ER visit...or worse....
I must say that, with the exception of the added "nuts allergy", the thomas the tank engine cake is fantastically executed...especially considering the wreck in the prior article! The penmanship is nice too! C'mon, give them some credit!
Way to rub it in that he is 40 by mentioning it 3 times on his cake...
Yeah, they seem stupid, but for all the baker knew, it was an inside joke. I have put seemingly nonsensical phrases on cakes in the past for jokes that only the people getting the cake would get.
I honestly blame the people who put in the order. The order form usually says 'PUT EXACTLY WHAT YOU WANT THE CAKE TO SAY'. Obviously they're not following that one simple rule.
I want a t-shirt with that last cake on it.
...Despite the fact I don't know how it would fit. Maybe happy 40th on the front, and the...rest...on the back?
You're right, it's a good thing the customer wanted a sheet cake for all of that text!
Baker 1 "Oh this Thomas cake is done? Looks good, now we just need to do the lettering."
Baker 2 "Yeah here's the order slip. It says **NUT ALLERGY** really big, underlined with asterisks. You think they want that on the cake, so they can identify it?"
Baker 1 "I dare ya."
my brain hurts....
Wow, some crazy things going on right here. I sincerely hope they don't charge extra for all of the words they have to pipe on.
Is that dude posing with a bed of nails?
I just ordered the Cake Wreck book - CANNOT WAIT! I love checking the blog each day to see what giggles I can get!
Another vote here for the idea that the people who wrote these don't speak English. There is no way you could write all of that in ICEING and not notice it.
And yes, job well done on cake number one. Even if the kid with nut allergies won't be eating it. :)
I love that on the last CW, the directions illustrate what they wanted, but in the actual inscription, they didn't execute properly.
ps- i'm with anonymous who thought the tractor cake said, "Bang it in the a.m." Whee!
writing on the SIDE of the cake. that's creative. *ahem*
Blue mud on the tires? how did that happen? messy messy. maybe it'c icing.
I wonder if they made the first cake nut free or just made a note of it? I'll have to warn my sister-in-law....her son has a nut allergy.
I could just see some idiot wreckerator doing this to my sister. she'd need a gluten (wheat) free cake. And I bet it would have a note, but still be made of flour so my niece couldn't eat it.
I am just amazed that there are this many wrecks out there! Don't people think?!?!?!
wv: diter
these cake samples should diter anyone from ordering a cake from these wreckerators.
lol @ Taylor--good point! would that make the Peter with the nuts allergy uncomfortable or what? maybe it's a case for a eunuch.
Anon: "ok so to me cake #2 looks like it says "Bang it in the morning"....which leads us down an entirely different path altogether..."
you just gave me an image from the American Pie movie. and the boy, and the pie... *shudder*
I wonder if it has a custard and banana filling? *smirk*
So, I submitted the 40th bday cake at the bottom (not sure who Larissa is).
Yes, it's a bed of nails. George the Giant, sideshow performer at your service. www.georgethegiant.com :)
His wife didn't fill out the form wrong, she wrote the directions in the "INSTRUCTIONS" box, along with the directive to have the photo cover the top of the cake. They actually shrunk an 8x10 down to 5x7. No idea where they got that from.
Brought to you by Costco.
LOL...somebody beat me to the punch on Peter's 'nut allergy'.
Oh, Cake Wrecks...how I missed thee!
I think the bakers at my local Wal-Cake are getting suspicious. When they see me, they're overly eager to help me. I can no longer take furtive pictures to decide if they're wreck worthy or not...
I think cake 1 should be the cover of the next book: well executed decorating, ill-advised writing.
Classic wrecks, Jen!
Is it, perhaps, customary for the chain-food bakers to do several rounds of shots prior to the days' decorating?? I just can't get my head around how someone could miss the instructions versus the message.
Stay in school, kids!
I also thought the second cake said "bang it in the am". Lol. Sooooo lol. Who doesn't like to bang their cake in the am?
I love how George the Giant's candles stick up at you just like the nails he's laying on in the photo. At least the wreckorator was sharp on that one!
While they may be taking notes, they aren't following them! The 0 in the 40th cake is SUPPOSED to be a heart and yet it is just a plain '0' lol....eh..at least they wrote out the instructions so you can squint your eyes and PRETEND that 0 is a heart! :)
Heh. I read it as "Bang it in the AM." Probably thanks to Peter and his nuts allergy. Heh.
I too read "Bang it in the AM."
I really don't know where they're finding these people to employ. I work in a Jewel-Osco, and the college students who work in our bake shop do WAY better than this. I have yet to find a wreck worthy cake in 3+ years of working there. The closest I've come was a giant cookie with "happy bithday".
Oh. Oh! *Candles!* That's what those things are in the last picture. Gee, and I thought the twirly colorful ones were overkill... Well, we either have some very smart aleck-wise-guys running America's bakeries or a bunch of, well, you get the drift. The cakes say it all...literally. :D sigh
These have to be made by someone who doesn't speak English. There can be no other reason why anyone would think that's what the customer wanted.
i love wrecks like today's posts....
it could happen......
Cakes 1 and ckes 2 are sitting on the same counter!
I also thought it was "Bang it in the am" which sounds like a bad come-on line!
WV: gesims: what you have when you bang it in the a.m.
That is hilarious! Too busy, over worked, tired, or just dumb? oh my.
"Anonymous said...
ok so to me cake #2 looks like it says "Bang it in the morning"....which leads us down an entirely different path altogether..."
I'm so glad I wasn't the only one that read it like that! I laughed hysterically just at that for a good five minutes!
I ordered ur book, Cant wait!
I love the jeep one. I know it says "Bring it in the a.m." but it looks like it says "BANG it in the a.m." lol and peter...nuts allergy...I've died and gone back to seventh grade.
The 2nd cake looks like 'Bang it in the air' .................haha!
Okay, I'm going to be the first to bring this up.
I see you're started to watermark your photos with your URL.
I have no problem with this.
What I do have a problem with, is that you did it in quite possibly the world's most loathed font, Papyrus. (okay, second most--most loathed is comic sans)
Papyrus is like the cake wreck of the design world.
For examples:
Please, I beg of you, change the font you use to watermark with.
Do not sully the sheer awesomeness of this blog. Because Cake Wrecks is awesome, and papyrus is not.
I thought the heart was a Mickey Mouse head, actually.
Good grief. Where, oh where!, did these wreckerators leave their brains?
Talk about just "going through the motions" - they obviously aren't THINKING about what they are writing on the cakes.
Cake Decorator Vertigo Batterhead Syndrome is very serious...
Hey, at least #2 got sprinkles
-Lisa F.
I bet these make great inside jokes. I can just see these famiy members high fiving each other and saying "Bring it in the a.m.!"
Wouldn't you at least realize the error halfway though icing the words? How can they seriously sell these cakes with a straight-face?
I read that last cake, and your note and the cake and your note and the cake...repeat about ten times before I got it.
I don't think cakes are supposed to be that hard. The hard...alone...should have clued in the decorator.
ironically they came so close to getting yesterday's train cake right ...
I looked at wreck #2 and could have sworn it said "Bang it in the morning."
I love your blog, it starts my day out with a laugh - thanks
hahahaha i thought it said "bang it in the AM"... i was trying to figure out what possible occasion this could mark...
These are my favorite type of wreck. It's like they're zombie icers - just writing exactly what they see without any brain activity at all.
The 40th birthday cake is my favorite wreck of all. Kudos to that wreckorator. They got it so spectacularly wrong it boggles the mind.
That said, I would proudly display that one at my party. What a conversation starter.
these cakes made me laugh out loud; First time in awhile I haven't relied on the fabulous commentary to make me laugh! love these ones. So hilarious :)
Mike is 16, after all, so I'm pretty sure "Bang it in the a.m." works.
The first cake was not wreck until "Nuts Allergy" was so nicely piped over the greeting! What a tragedy!
it's amazing to me that the wreckerator on the first cake can have SUCH good writing, and yet, apparently can't actually READ.
I read the tractor cake as a challenge: "Bring it in the a.m." Like he's being challenged to tractor pull at dawn.
I also read cake #2 to say bang it in the a.m. Lol what I can't believe is where did they find these people and why did they hire them to decorate cakes??? My birthday is coming up soon and as I think about ordering a cake I am suddenly very very afraid.
it has to be someone that doesn't speak english so they are just copying the letters.
I see I wasn't the only one to see "Bang it in the a.m." - I was wondering for a moment if it was really an appropriate cake for a child.
That one cake looked like "Bang it in the am". And that's what I'd do if I got a cake like that. Bang it right upside someone's head.
I think the morning cake says "Bang it in the morning" which just makes it even funnier!
Did anyone else see "Flappy Birthday" on the first cake or was that just me? Guess it's better than "flabby" but still...
Hmmm, maybe the people decorating these cakes don't read or write English?
If I got the "Bring it in the AM" cake, my mom would just say that she was encouraging me to get up earlier.
That's actually a pretty cool way of saying it, imo. Especially since the monster truck cake makes me read it in a super-manly announcer voice.
Glad I'm not the only one to read "Bang it in the a.m." Although, I suppose it could be a nice little note of encouragement.
Just a quick note -
"Bring it in the am" has become a catch-phrase in my household, just as "Nappy Blob Blob" has... Excellent find!
Bring it? Because I distinctly see Bang it in the am. Not that there's much difference. Maybe they should just make brownies?
"Bring it on the AM" also looks like it could say "Bang it on the AM"
My thoughts:
Slightly worried the first cake might have had nuts in it (since they obviously didn't get the gist)
OK, I can see where "bring it in the am" might actually by a stretch of the imagination be something you could put on a cake (you like jeep riding early? bring it on!)
BUT that last one! NO ENGLISH spoken in the decorating section of that bakery, I'm guessing. In fact, I'm guessing a language with a whole 'nother character set, like Chinese.
I am the most stunned by the first one. Professionally done, looks beautiful - impeccable - even the writing is lovely. And yet someone that intelligent couldn't figure out that "nut allergy" was NOT FOR the cake??? That's the ultimate face-palm.
Taylor: Nope. I thought it too and am ROFLMAO.
See now, in the second one, I saw "Bang it in the morning."
Uhm, well, that's nice, but not appropriate for a 15 year old's cake...
I laughed so hard at "Bang it in the am," my husband came across the room to see what was so funny. Needless to say, I think I've heard "bang it in the am!" about 30times since . . .
And I'm with 2nd Poster Taylor: "Peter" has a "nut allergy." Oh, god. I can't breathe.
So, I work in a bakery and sometimes the decorators will make mistakes like misread a sloppily written letter, but come on... 1) How could they not look at that and think, "Hmmm... I don't think they wanted that part about making the zero look like a heart on the cake..." and 2) what kind of order forms are they using?? Ours have a CLEAR place for what you want written and what is supposed to be decoration. I just don't get it... did they not stop and say hey, did you want all of this written on there??
I do cakes... and some of the orders that are taken are unbelievable. IF i did what they wrote i'd be on cake wrecks
I think this is probably an issue of the relationship to the manager. The manager got sick of answering questions, and sick of mistakes. S/he said, "JUST WRITE WHAT'S ON THE ORDER!" in a scary and final way. The employees felt powerless to respond, except through subtle passive-aggressive cake decorating.
becca says...
when I worked in a bakery, we had a cake decorator, but the people who worked the counter were also expected to be able to write on the cakes. So anyone who could count to a dozen was allowed to have at the frosting tubes... probably explains how a really nicely done cake can have some nonsensical inscriptions.
I thought it said "BANG it in the morning"
Who doesn't like a little in the morning?
Am I the only one who thought the truck cake said "BANG it in the a.m.?"
"Bang it in the AM." Thats what it reads to me lol ;) xx
hmm i like them...
Ok, i am really starting to think that some people are doing this on purpose now to get on the blogs! These are little extreme in their stupidity.
Completely besides the point of the cakes..........why is that guy leaning on a bed of nails in cake #3?
it is possible the baker doesnt speak english ... he or she says write message ... n ppl write nothing special or nut allergy ... it will obv trip them up ... n these pictures could come from anywhere in the world
My Daughter told me about this site every time I read these I have to close the door so as not to wake my husband I am giggling so loud. You see he works in a grocery store so he sleeps days and works nights. Your going to get me in serious trouble but keep it up. Please!!!!!Many times you have brought me to tears with laughter. I worked in a store bakery so I have been witness to these wrecks.. lololololololol
Bad supervision in the kitchen of non English-speaking decorators. Still makes LMAO. And yeah, Peter with a nuts allergy.... Poor kid.
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A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.
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Nieves plans to help Red Sox 'rewrite the story'
Former big league hurler entering first season as pitching coach
FORT MYERS, Fla. -- This is a job with built-in challenges; pitching coach for pitchers who in some notable cases have had considerable success, but not recent success.
Juan Nieves, the new pitching coach for the Boston Red Sox, fully understands the situation, but he also sees the opportunity attached to it.
"We can rewrite the story," Nieves said Monday at JetBlue Park. "We can open up a new book."
Nieves is technically a rookie pitching coach in the Majors, but he has paid his dues. The 48-year-old has plenty of experience in this line of work. He has been widely praised along the way for the structure he brings to his work, for his ability to relate to a wide variety of pitchers, for his intelligence and industriousness. Nieves will need all of these positive traits in his job with the Red Sox's pitching staff.
Nieves spent the past five seasons as the bullpen coach for the Chicago White Sox, although the White Sox's pitching coach, Don Cooper, said Nieves had a larger role than that, as essentially "an assistant pitching coach." This followed 14 seasons of Minor League pitching instruction, first with the Yankees, then with the White Sox. Nieves has also been a manager and a general manager in Puerto Rican winter ball.
Nieves will have a straightforward philosophy as a pitching coach, along with "attack, attack, attack."
"My general theme," he said, "is to send a guy out there that is well-equipped delivery-wise, fielding-wise and can [work] with just about every pitch to every location. That's one.
"One-A, being able to field his position, hold runners, and the only way an opposing team can beat you is by hitting. Not by falling asleep at the wheel, not by shooting yourself in the foot, not by dying a slow death. Being a guy who goes out there, and the only way you can beat him is to hit him. Very simple.
"And with that being said, if your guys are equipped to the best of their ability, then you can execute any kind of plan you have. A lot of guys are so worried about the plan, the plan, the plan. But if you don't equip your guys, what difference does the plan make?"
Nieves has a very interesting take on the recent struggles of the Red Sox's pitching staff, from the collapse of September 2011 through the last-place season of 2012.
"The past is past," he said. "Can't live in 2010, 2007, 2004. But we can actually improve, drastically, get back to our basics and get our deliveries correct.
"I know they've had some tough times and I want to make sure you say this; going through tough times, they have seen death already. They've seen the worst already; it can't get any worse, so there is no fear of that. So you lose one or two games, we know what we can do. You've seen the worst, you don't want it, but you understand it. And now we can work the other way."
Nieves knows about the ups and downs. He's lived a few of them. Nieves went from Puerto Rico to being a scholarship student at a Connecticut prep school. Big-time college baseball programs wanted him. Ivy League schools wanted him. But Nieves' family needed money, and he decided to go pro. Puerto Ricans were not, at that time, subject to the First-Year Player Draft. The Milwaukee Brewers won him over, not merely with money, but with a comprehensive plan for his career.
I was privileged to cover Nieves' first professional start, for Beloit in the Class A Midwest League. He was 18 years old, and he was on a 75-pitch count limit for the night. Nieves threw a no-hitter for six innings. He was astoundingly good, his fastball was electric and it was clear that -- with his stuff -- the Major Leagues were a question of when, not if. In fact, Nieves' Minor League record over his first three seasons was 33-9.
Nieves came up to the big leagues in 1986 at 21 years old. At 22, he threw what is still the only no-hitter in the history of the Brewers franchise, beating the Baltimore Orioles on April 15, 1987. There was little doubt that Nieves was on his way to a truly stellar career.
But a shoulder injury derailed that scenario, and this brilliant career in the making was brought to a halt after just 81 big league starts. Nieves made a couple of attempts at a comeback, but it wasn't to be.
"Just when I was starting to throw two pitches for strikes," Nieves recalled. "I thought: 'This is going to be nice.' Then one game I heard the shoulder pop, but I kept pitching. It never was the same.
"It's good enough to pitch BP now," he said with a small smile. "I can still get up on the bump.
"I never thought I was going to be in this game after I got hurt, I thought medical school was my next step, I thought of dental medicine. But no, the doors were open to this side, I met some great people and here we are."
Of course, "here we are" doesn't quite cover the 14 years of labor in the Minor Leagues for a man who had already tasted greatness in the Majors. Nieves has put in the necessary time and work.
"You deal with whatever is at hand," he said. "It's been a great ride. You never forget where you come from. The grind of the Minor Leagues makes you appreciate the talent of the big leagues. It's always been more a mental challenge for these guys than a physical challenge, because they're so talented.
"Everybody used to make fun of the Latin players. You know, 'Baseball has been berry, berry good to me.' I'll tell you, it's been a great ride. Through ups and down, planes, trains and automobiles, it's been fun. If I was leaving Chicago, there was no place I would rather go than here. There's a little bit of the past here, because I went to school in New England and a lot of friends have stayed in touch."
This will not be an easy job, but Nieves is, in his terminology, well-equipped for it.


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9hngfvnnnnwu4ehne4uj3muj hjukll.;ftgbrdes
Consider that last, er, paragraph a failed experiment in outsourcing.
Inspired by news accounts of an American software engineer, identified only as Developer Bob, who secretly outsourced his job to China so he could spend his days surfing Reddit and looking at cat videos, I decided to try a clever cat-related labor-saving ploy of my own: to get one of my cats to write this piece for me by setting her on my laptop keyboard.
Well, that didn't work. Not only did my cat fail to produce any usable prose — it's almost as though she had no business-writing training at all — but my experiment didn't save me any time. Because of an unexpected issue with excessive squirming (hers), it took three tries for me to get my cat to type that one, um, word. The first time I set her on the keyboard, she accidently shut down my laptop with her little paws, and after her third try I had to spend a few moments assuring my computer that I didn't want to change my power-saving or mobility settings before I could get back to the task at hand.
(MORE: Developer Outsources Job to China so He Can Watch Cat Videos)
In retrospect, it's clear that my experiment was doomed to failure. Unlike Bob, who outsourced his job to secret subcontractors who were at least as qualified as he was to do the work, I simply set an overgrown kitten on my laptop and hoped for the best.
But I'm hardly the only American worker who has spent precious moments of work time in the past few days fantasizing about outsourcing his or her job. If you take a few moments to look at the comments appearing on the news accounts of Developer Bob's adventure in laziness, you'll see a lot of people hailing him as a sort of 21st century labor hero.
On CNN.com, a commenter named Michael wrote:
I would love to shake this guy's hand. This is absolutely hilarious.
DHLOC concurred, writing
They should have promoted him instead … LOL
Over on Gawker, meanwhile, one commenter with an unprintable Internet handle suggested that Bob's only real crime was that he was careless enough to get caught by the security consultants who ultimately exposed his little work-around.
[E]ven myself, who is only an analyst, would have known to use a proxy server through the home. Again, lazy.
Somewhere out there is one bad mofo who hasn't gotten caught, who isn't wasting time being an Internet hamster. That person is MY HERO.
Another Gawker commenter, Arden, asked the questions that were on a lot of people's minds:
So when a corporation outsources your job, it's just capitalism and sorry but that's how things work, get used to it.
But when YOU outsource your OWN job, well that's wrong and bad and you're fired now and you shouldn't be lazy.
Smell that? That's the smell of good old-fashioned American hypocrisy.
There is, of course, one little difference between outsourcing in general and what Bob did. When corporate executives and/or consultants outsource work, they ostensibly pass the savings along to the company's shareholders (after collecting huge bonuses and/or fees for themselves, of course). Bob did his outsourcing on the sly and passed the savings on to himself.
But in a broader sense, Arden is asking the right questions. After all, the idea that you can make a profit by getting other people to do your work for you isn't exactly a terrible business heresy. It's sort of the basis of capitalism itself. That's what every business owner who hires employees is doing. That's what every contractor who hires subcontractors is doing. That's what every company who outsources jobs to foreign workers who are willing to work for less is doing.
(MORE: Did Google's Promise to 'Do No Evil' Persuade the FTC to Do Nothing About Its Search Bias?)
And as long as the work done is good enough to pass muster with customers, no one (except those whose jobs are outsourced) suffers. Indeed, as Adam Smith pointed out many years ago, this sort of division of labor provides us — well, some of us, at least — with enormous economic benefits.
And Developer Bob's work was, by all accounts, exemplary. According to Verizon security expert Andrew Valentine, who busted Bob and wrote up his story as a case study, the cat-video-loving programmer turned in code that "was clean, well written, and submitted in a timely fashion. Quarter after quarter, his performance review noted him as the best developer in the building."
Aside from Bob's dishonesty, and the fact that he kept the money for himself, the biggest issue with Bob's little plan was that he exposed his company to big security risks. Indeed, it was the security breaches inherent in Bob's system — the foreign developers accessing his account from Shenyang, China — that ultimately exposed him.
In other words, he would have gotten away with it, too, if it hadn't been for those meddling security consultants.
Today, in cubicles across America, disgruntled workers (and aren't we all at least a little bit disgruntled?) are trying to figure out how to do what Bob did — and not get caught. Some of them, I daresay, will succeed.
Never underestimate the ingenuity of the really, really lazy.


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Well folks, you certainly delivered when I asked for uses for my glut of butternut squash. I hope I don't a)disappoint anyone with the things I decided to make, and b)bore you to tears with squash post after squash post after squash post.
Let's begin, shall we?
You must realize by now that I'm a fan of the muffin. Unsurprisingly, my first thought (seconded by several of you) was to muffinize the squash. After doing some searching, I found two equally-tempting recipes and obviously, I was forced to try them both and have a muffin match of sorts.
(my most moist mini-loaf)
This first recipe appealed to me primarily because of the gorgeous crumb topping (originally sans cinnamon, but of course I fixed that). Take a gander for yourself. While the cream cheese innards sounded good, I had none on hand and couldn't justify a trip to the grocery store for cheese alone.
Regardless of the lack of filling, this is a stellar muffin. Although the slightly crunchy crumb topping was indeed glorious, the real kicker for me was the cloves. Yes, they overpowered the cinnamon (which hurt my feelings for a hot second), but their aroma is just so soothing, blissful, and sigh-inducing that I quickly forgot.
Because this was the superior muffin recipe in my battle of the butternut, I'm submitting it to Jeanne of Cook Sister! for the 20th installment of the Waiter, There's Something in My... event. Luckily for me, the theme this month is gourds, so these will fit right in.
Butternut Squash Muffins with Crumbs and Cloves
(based on these)
1 1/2 cups flour
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1 cup butternut squash puree
3/4 cup vegetable oil
1 teaspoon vanilla
Crumb Topping:
1/2 cup all-purpose flour
3 tablespoons light brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Spray, grease, or line your muffin tin.
To make the crumb topping, combine the flour, brown sugar, cinnamon, baking powder, and salt in a bowl. Stir in the melted butter, then pinch the mixture (go on, get in there with your fingers!) until pea-size clumps are formed. Set aside.
For the muffins, mix together the flour, cloves, cinnamon, baking soda, and salt in a small bowl. In a larger bowl, combine the eggs, oil, squash, sugar, and vanilla. Add the flour mixture and stir until just combined.
Fill the muffin tins 3/4 full. Sprinkle each cup generously with topping.
Bake for 20-25 minutes, until a toothpick comes out clean from the muffin. Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 12 muffins and two mini loaves.
October 14, 2008
buckets of butternut, part 1Yum
Well folks, you certainly delivered when I asked for uses for my glut of butternut squash. I hope I don't a)disappoint anyone with the things I decided to make, and b)bore you to tears with squash post after squash post after squash post.
Labels: muffins
70 comments:
- Anonymous said...
Guess what? There's a big ol' surprise for you over at my blog this morning! Thanks for your patience.
Excellent idea on the muffinizing of your squash family. I'm in love and will have to make these. No question. I can just smell their heavenliness. Is that a word?
- October 14, 2008 at 8:57 AM
- Rachel said...
wow muffins out of squash..I would never have thought of that..that is some creativity....
- October 14, 2008 at 8:59 AM
- Valerie Harrison (bellini) said...
I still have 2 butternut squash sitting on the counter..........this sounds like an idea!!!
- October 14, 2008 at 9:03 AM
- Anonymous said...
butternut. squash. muffins. genius.
- October 14, 2008 at 9:22 AM
- Maria said...
Never had butternut in my muffins. But I am sure I would be in heaven!
- October 14, 2008 at 9:44 AM
- anudivya said...
Oh yeah, we are having a butternut squash high at the moment, but these are wonderful recipes! Those muffins look so moist. Not fair to tempt us with such lovely pics.
- October 14, 2008 at 9:45 AM
- Albany Jane said...
Oh muffins. But hey, top anything with streusel and I'm bound to eat it.
I also have a confession. I'll use just about any excuse to go to the grocery store.
- October 14, 2008 at 10:01 AM
- kat said...
oh these look fantastic & I have a big ol' butternut squash that will take a couple recipes to get through
- October 14, 2008 at 10:22 AM
- Lucy..♥ said...
Keep those buckets a coming!! Looks just fabulous, loving it!!
- October 14, 2008 at 10:31 AM
- Peabody said...
I bet those are fablous just fresh out of the oven and a cold Fall morning. mmm.
- October 14, 2008 at 10:44 AM
- Jeff said...
You can keep posting squash recipes all day long and I won't complain. I keep buying the little buggers and staring at them going ok now what.
- October 14, 2008 at 10:44 AM
- RecipeGirl said...
I'm looking forward to all of the butternut squash posts myself. In a muffin? Never thunk it!
- October 14, 2008 at 10:57 AM
- Anonymous said...
I can only imagine the beautiful aroma coming from your kitchen when you baked these. Lovely!
- October 14, 2008 at 11:00 AM
- Anonymous said...
Delicious looking crumb topping. Can't wait to see muffin match part deux!
- October 14, 2008 at 11:14 AM
- The Blonde Duck said...
You are so creative. I would have just shoved them on the grill. Squash muffins! So cute.
- October 14, 2008 at 11:54 AM
- Marjie said...
I love muffins, too. Butternut muffins or bread make sense, since you can use butternut squash just like pumpkin according to my mother in law.
- October 14, 2008 at 12:00 PM
- Deborah said...
Your love of cinnamon is like my love of crumb toppings. I need one of these NOW!!
- October 14, 2008 at 12:36 PM
- Carol said...
These look wonderful Grace! My dad always grew tons of butternut squash-we'd have a marathon peeling, steaming, mashing and freezing squash day late in the fall. Our hands used to be orange and stiff from all that peeling but BOY did it taste good all during the year!
- October 14, 2008 at 1:50 PM
- Tabitha Blue said...
They look great! Nicely done. Can't wait to hear what you've got planned next for all that squash... so creative. :)
- October 14, 2008 at 2:08 PM
- krysta said...
mmmm... i can smell those through the computer screen.
- October 14, 2008 at 2:17 PM
- Suze said...
mmm...cloves for me is a very close second to my dear love of cinnamon. Those look scrumptious!
- October 14, 2008 at 2:58 PM
- Melanie said...
I've never made a muffin with butternut squash but this post just might change my mind!
- October 14, 2008 at 3:20 PM
- Sandie said...
Yum. These muffins make me want to dash right out to the farmers' market and buy up a bunch of butternut squash! Love how moist they look...
- October 14, 2008 at 3:31 PM
- Pam said...
What a creative idea. The recipe sounds really good and the muffins look fantastic!
- October 14, 2008 at 3:45 PM
- Ramya Vijaykumar said...
Definitely moist and a great snack...
- October 14, 2008 at 6:46 PM
- Anonymous said...
Oh that's awesome, I love this idea...gosh anything can become a muffin.
- October 14, 2008 at 6:47 PM
- Prudy said...
I really want these for breakfast. I have cooked butternut squash too. I made the butternut squash with lasagna from proud Italian cook this week, then later made for appetizers a Brie, caramelized onion, green chile, butternut squash quesadilla. YUM! Now I want that muffin.
I've been hacking my b squashes in half and putting them in the crock pot for a few hours on high. Easy peasy. Wish I had buckets of butternut too.
- October 14, 2008 at 7:06 PM
- Cakespy said...
I think I suddenly like butternut reading this! Love the brown sugar crumb topping. Yummy fall food!
- October 14, 2008 at 7:15 PM
- Anonymous said...
I can already imagine how good this would smell and taste with those flavours!
- October 14, 2008 at 7:23 PM
- Robin Sue said...
Wow a tsp. of cloves! No wonder they over powered your cinnamon. These sound so good, I am a fan of cloves and with some spiced cider these would be great!
- October 14, 2008 at 8:26 PM
- Sophie said...
Ah cinnamon, I love it too :). Thanks for posting this, I always find myself buying butternuts and running out of ideas for what to do with them :).
- October 14, 2008 at 8:52 PM
- Veronica said...
Butternut Squash muffins?? I love it! Quite honestly is there anything that can't be muffinized? What could be easier to eat and more fun to make than a muffin (or vice versa)?
- October 14, 2008 at 9:06 PM
- Lo said...
Love this idea... especially since I plan on buying a whole BAG of butternut squash at the farmer's market this weekend for storing/eating.
I just LOVE autumn!
- October 14, 2008 at 9:11 PM
- test it comm said...
Squash post never get boring! I like the sound of these squash muffins with crumbs!
- October 14, 2008 at 9:29 PM
- LyB said...
I am so happy to know you made a squash muffin! I was telling my better half just last weekend that butternut squash would make a good muffin and he went "Meh." Imagine that. These look delicious Grace!
- October 14, 2008 at 10:34 PM
- Gloria Baker said...
These muffins look wonderful Grace! Gloria
- October 14, 2008 at 10:53 PM
- MaryBeth said...
The muffins look killer... who would have ever thought to make muffins out of squash? I bet they are rich in taste and very moist.
- October 14, 2008 at 10:59 PM
- Laura said...
These sound great--I love cloves. I must have been having a savory moment when you asked that question bc I wasn't even thinking about baked goods. I have a great Butternut Squash Oatmeal (yeast) Bread recipe also that is wonderful.
I like winter squash almost any way you want to serve it to me. :)
- October 15, 2008 at 12:23 AM
- La Bella Cooks said...
These are nothing short of amazing!
- October 15, 2008 at 12:56 AM
- Emily said...
They sound delightful! I love butternut squash. Good idea.
- October 15, 2008 at 2:04 AM
- Lore said...
I can see a new favourite sneaking up on the cinnamon ;). The muffins look so moist, love them!
- October 15, 2008 at 3:22 AM
- Anonymous said...
Ooooh...muffiny squashes! Sounds delicious--especially with the crumb topping. Yumyumyumyumyum!
- October 15, 2008 at 4:49 AM
- Peter M said...
Super-moist looking and I love cloves & spices, make it all nice!
- October 15, 2008 at 7:51 AM
- Jessica@Foodmayhem said...
Yum, that sounds so perfectly fall!
- October 15, 2008 at 9:45 AM
- giz said...
I like the "muffinizing of the squash" - it sounds like a good mystery.
- October 15, 2008 at 9:52 AM
- Ingrid_3Bs said...
Those look awesome even without the cream cheese filling. I am just so envious of your ability a recipe to what you want or have on hand!
- October 15, 2008 at 1:14 PM
- Ingrid_3Bs said...
Okay, I really should re-read before I publish my comments, DUH!
I meant your ability to adapt a recipe...
Oooops, sorry! :-(
- October 15, 2008 at 1:16 PM
- OhioMom said...
Yummy! Love crumb toppings on muffins/breads.
- October 15, 2008 at 1:26 PM
- Mike of Mike's Table said...
I've never had butternut muffins, but I love the sound of it. And from the photos, I love the sight of it, too!
- October 15, 2008 at 1:45 PM
- Tabitha Blue said...
Yes, I could absolutely eat the pumpkin butter with a spoon! Whipped cream on top is perfect too, like a crustless pumpkin pie!
Hmmm, I wonder what butternut butter would taste like!?!?
- October 15, 2008 at 2:10 PM
- Bunny said...
You're a genius, I never would have thought of muffins, I was thinking more savory than sweet...for once! LOL!
- October 15, 2008 at 4:24 PM
- Haley said...
i'm glad you decided to muffinize. these look delish!
- October 15, 2008 at 5:24 PM
- vanillasugarblog said...
You clever little devil you! Yes, of course, why didn't I think of butternut squash in muffins. I mean they go great in ravoli, so...yeah!! lol
I love love love these woman!!!! Awesome!
- October 15, 2008 at 5:28 PM
- Jaime said...
i love anything w/a streusel or crumb topping!!!!
- October 15, 2008 at 10:34 PM
- Anonymous said...
What a fantastic creation, I love this combination of flavors!
- October 15, 2008 at 10:52 PM
- Vera said...
These are so cute, Grace!
- October 15, 2008 at 11:47 PM
- La Cuisine d'Helene said...
I'm so glad you made muffins. I'm a muffin girl, as well. Also everything with cinnamo & cloves is so good.
- October 16, 2008 at 12:40 AM
- Paula said...
You are never boring! These look so good! I'm thinking more and more about how squash and pumpkin recipes can be combined or switched. This sounds so good, and looks even better! YUM!
- October 16, 2008 at 2:34 AM
- Anonymous said...
Butternut squash is one of my favorite vegetables. I am going to roast some and serve it on a bed of greens with toasted walnuts. I could eat butternut squash plain with salt and pepper it is so good.
- October 17, 2008 at 8:31 AM
- Natalie Que said...
Ahhhh, now I see. Yes, yes, this one does sound like a winner.
- October 17, 2008 at 9:28 AM
- Dee Light said...
I was sold on the muffin when I read "crumb topping"!! Yummy stuff!!
- October 17, 2008 at 10:39 AM
- Alicia Foodycat said...
But you will make a batch with the cream cheese sometime, won't you? These look superb! Perfect texture.
- October 19, 2008 at 9:32 AM
- Ann said...
YOU? A fan of the muffin? STOP IT!! :)
- October 21, 2008 at 5:05 PM
- Anonymous said...
Crumb topping?? Cloves?? Sounds totally irresistible. I have a butternut sitting on my kitchen counter and now it may well end up in a muffin!
- October 23, 2008 at 8:02 AM
- Anonymous said...
Wow - these look delightful. Such a delicate crumb! This is a must-try.
- November 7, 2008 at 1:05 AM
- Amanda said...
Beautiful, beautiful photos. I can practically smell them from here!
- November 7, 2008 at 9:24 AM
- Anonymous said...
I was searching for a good squash disguise for dinner/dessert tonight and ran across this one. I just tried this recipe. DELICIOUS!!!! And so easy.
I doubled the recipe and realized I was short a muffin tin...so I baked it all in a greased and sugared 9x13 cake pan. It did have to cook longer...Oh so good! Even my daughter who "doesn't eat squash" ate it and liked it. Thanks for the recipe.
- October 9, 2009 at 7:31 PM
- Anonymous said...
How many people actually tried this recipe before commenting?
- October 12, 2009 at 9:32 PM
- grace said...
my guess? one, october 9th. what's your point?
- October 13, 2009 at 12:35 PM
- Leyla said...
YUM! These came out great :) I only did half the recipe because I had 1/2 cup puree leftover from a recipe I did before. It came out really moist and soft. My only qualm was the crumb topping, perhaps when I halved it I didnt add enough butter or sugar because it came out sandy.
I think a nutty topping would work better and will definetly try it sometime with chopped walnuts ^__^
Very easy recipe too!! Thanks!
- August 1, 2012 at 4:33 PM


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