It's MY time!

Today was my day. I was alone and able to accomplish most everything that I needed to - including indulging myself in recipes that I could never get away with under normal circumstances. I, of course, began with dessert. Dessert is my favorite. Shall I begin? I'll give you a hint - orange and chocolate. I don't typically like cakes of any kind flavored with anything citrus... then I remembered that one of my favorite after dinner drinks is Grand Marnier, so I set out to marry the two, just to see what I came up with. It was more than I ever anticipated. It was wonderful! The cake recipe was not my usual one, but will suffice with the citrusy sweetness of the frosting. I think next time I will stick to my mom's chocolate cake recipe. These cupcakes were a bit crumbly and not so moist. Never trust a cake recipe without eggs! However, I did like the salty sweet of the cake coupled with the rich frosting.

Sunken Chocolate Cupcakes

1-1/2 cups flour

1-1/4 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water

1 teaspoon vanilla extract

1 tablespoon vinegar

2 tablespoons Grand Marnier

Sift together flour, baking soda, salt, and cocoa powder. Add remaining ingredients and combine. Place 12 liners in cupcake pan and fill 2/3 full with cake mixture. Bake 20-25 minutes until toothpick inserted in center comes out clean. Remove from pans and place on baking rack to cool.

Grand Marnier Buttercream

2 sticks of butter - softened

3 cups confectioners sugar

1/2 teaspoon salt

2 tablespoons heavy cream

Grand Marnier, to taste

Beat butter on medium speed for several minutes, until whipped and smooth. Add confectioners sugar and combine on low speed, as not to blow sugar everywhere, until sugar is incorporated into butter. Increase to medium speed an add vanilla a tablespoon of heavy cream. Slowly add Grand Marnier. Should your buttercream become to runny, add more confectioners sugar. Your buttercream should be the consistency of ice cream. Once cupcakes have cooled, pipe frosting on to cupcakes and serve.

Now, onto lunch and dinner. Lunch was just for me. I had no one to cook for but myself... and what better way to do that than with lobster. I picked up two fresh lobster tails and removed them from their shells. Let me go ahead and inform that I didn't exactly use a recipe for this. It was a mash up of pure delight and I'm thankful I was able to enjoy these Lobster Rolls all to myself. They were perfect! Way too easy to be so delicious! You had the crunch of the celery, the richness of the lobster, a nice little bite from the hot sauce and a freshness from the lemon.

Lobster Rolls

2 lobster tails

lemon zest and lemon juice

Duke's mayonnaise

celery

scallions

butter

dry white wine (I used Estancia Sauvignon Blanc)

hot sauce

hot dog buns

iceburg lettuce

red onion

Heat skillet to medium low heat and add butter. Once butter has melted, add white wine and sea salt and simmer until reduced. Add lobster and toss in reduction to coat. Cook until lobster becomes opaque, about 4 minutes.

Combine mayonnaise, hot sauce, lemon zest and juice celery, and green onion. Toss lobster in mixture and coat. Butter a hot dog bun and place in skillet until browned, making sure to keep bun in tact. Fill bun with lobster mixture and top with lettuce and red onion.

This is certain to be something I will make again. It's easy and delicious and certain to please!