Red Velvet Heaven...and Roast Vegie Risotto!

Ok so I am experiencing some technical problems at the moment. Namely that my laptop died...like not just had a hissy fit, but full on died. Really not happy about this because it had a hissy fit about a month ago and I was without it for a week...and half my bank account to get it repaired...and now it just up and dies...highly inconsiderate if you ask me. So anyway, my point is that I have been without my laptop since Sunday. Not only did I have to go to a book store and write down the recipe for the Red Velvet Cupcakes I wanted to make, but then I couldn't write about how fantastic they came out and I seriously considered not writing at all until I had a new laptop because I can't upload photos on my work computer and I'm really disappointed about it but here I am...I will upload photos as soon as I can I promise. (Edit: New computer, photos are now added!! YAY!!)

Anyway so on Sunday I had my first attempt at Red Velvet Cupcakes. I have been wanting to try them for ages, but upon reading the recipe I was a little concerned about how they would come out, I have never used buttermilk and the recipe had white vinegar in it so I just wasn't sure on the flavour. But anyway everything was going well, then the recipe said to mix the cocoa and red food dye to make a paste...my food dye just kinda disappeared into the cocoa never to be seen again...so I added more...and more...but same problem, anyway eventually I just added it all to the creamed butter and sugar and eggs and OH MY GOD did it go red...like red red...it was so very cool, I may have done a bit of squealing and a happy dance and woke my partner from his nap just to come see how cool it looked :) Anyway, moving on, put them in the oven and pretty much sat on the floor waiting for them to come out (excited much!?) and when they did, there was another happy dance and some giggling, they were just so bright! I have to admit I even got the giggles when I was doing the washing up and the dye turned my sink full of water red (I am easily amused) I let them cool down and then decided I wanted to try one of my swirly piping nozzles out because I have only used the lil thin one before. It took a bit of getting used to but the swirls ended up looking alright for a first time and then I finished them off with a mini oreo...those things are just a cupcake decorator's dream! Hold on...had a thought, maybe I can upload a photo off my phone... (Edit: New computer...hooray!! Will now upload real photos!!)

I am officially in love with red velvet.

Now onto the risotto....ohhhhhh the risotto...I would make it again tonight if I could. I was thinking yesterday that with just the pumpkin, zucchini, capsicum and red onion the risotto might need a bit of extra flavour so I brought some little cherry tomatoes to add to it for some sweetness. Now keeping in mind the risotto I made last week was baked in the oven, easy...this one on the other hand was all stove tops and watching and adding liquid if it needed it....yikes. Although I was tempted to just chuck it all in a dish in the oven, I resisted and made it as per the recipe. To start with you chop up all the vegies and put them in an oven dish with some oil, then you let them roast for about 1/2 hour or until they are done really. Meanwhile you get your arborio rice and your stock and bung it in a pot and let it cook....but I have to say that I had to add a hell of alot more stock then the recipe called for, had a bit of a panic because I thought I added too much water at one point but after some serious stirring it magically disappeared and the risotto was cooked to perfection...as were the vegies by this point. Throw in some spinach and some basil at the end, stir it all together and voila! A damn good roast vegie risotto that even my meat devouring OH thought was fantastic (that is a big call coming from him, especially when it's about a vegetarian dish!) And seeing as I didn't add cheese or garnish it was parmesan, it was really low calorie, even better then the one I made last week!

How about I give you the recipe so you can make it for yourself! Would also be a good way to use up left over roast vegies!

Roast Vegetable Risotto

300g Pumpkin (cubed)
1 x Red Onion (cut into sections)
1 x Red Capsicum (cubed)
1 x Zucchini (sliced)
250g Cherry Tomatoes (halved)
2 tbspns oil
2 x cups Arborio Rice
2-4 cups Chicken Stock
50g Baby Spinach

Add your chopped vegies to a baking dish and toss through oil. Sprinkle with salt and pepper. Roast at 180C (fan forced) for 30 mins or until pumpkin is tender.

Add your arborio rice to a large heavy based pan, add stock 2 cups of stock and bring to the boil, constantly stirring. You may need to add more stock now, I needed the whole 4 cups in mine. Continue stirring until all liquid is absorbed and rice is tender.

Remove vegies from oven and stir through rice.

Stir through spinach and top with crumbled fetta or shaved parmesan if you desire.

Mmmmmmmmmmmmmmm you know this risotto was so good I didn't want dessert last night because my taste buds were 100% satisfied! Although I did give in later and let OH make me a Malibu Hot Chocolate...delicious...had them at a restaurant a few months ago, made with melted chocolate, cream and malibu, was heaven. But at home we have the low cal version and use a Jarrah Hot Chocolate sachet with a smidgen of milk and a shot of malibu, still fantastic but alot nicer to the waist line!

I have my last pole dancing class tonight so OH is cooking Beef Ragu with Mash....I am always starving after class so I am hanging out to get home to a house full of cooking smells, a big plate of yummy tea, oh and a hug of course! Plus the last bits of my pole arrived today so hopefully OH has that up by the time I get home!

Tomorrow...tonight's Beef Ragu and Buying a Cupcake Shop??

Em x