Taking my cue from a recipe from Martha Stewart Living‘s website, I opted for an easier way to make some coffin-shaped brownies by using a box of Ghirardelli Brownie mix and a sharp knife.
And the price of my craftmanship? All the leftover brownie corners I can eat.
This is a haphazard attempt to dress up some red velvet cupcakes as some bloodshot eyeballs for Halloween.
They’re delicious, but I feel weird eating them while they’re watching me.
One of these days, I’ll probably tire of baking cupcakes. Until then, I’ll just keep on taking pictures.
And eating them.
I get such a kick out of feeding my friends. I can’t tell if it’s a Latin thing, a Southern thing or just the way I was brought up, but there’s something so satisfying about brightening up someone’s day with a little homemade something-or-other. Because of this, I’ve learned that I’m not really friends with finicky eaters. Finicky eaters are usually finicky people, I’ve found.
Also, now that I feel more comfortable with this recipe for Red Velvet Cupcakes, I’ve decided to try and kick the aesthetics up a notch with some red-dyed sugar sprinkled on top of the frosting for fancy effect. And it must have worked because when I brought these cupcakes over to a friend’s place for dinner, it was mistakenly assumed that they were store bought.
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