Paul’s oldest sister, her husband and son were in town this Christmas, whom he hasn’t seen since 2003. Unfortunately I only got to enjoy their company for a few days before and after the holidays as I myself was on the west coast, but when we got the chance to host them for a day I jumped at the opportunity! We spent the day sledding at the park in the frigid cold, walking our pup and making pizzas! In the evening the men went to a Habs game and the ladies to the pub. I made these cupcake cones for Tristan (Em’s 20 month old son) and everyone else of course, but we were all so full of pizza and baked brie that I had more left overs then I wanted.
To make these kid friendly cupcakes, all you have to do is whip up a batch of your favorite cupcake or cake batter, pour the batter into the cones about 1/2 inch from the top. Bake for 30 minutes at 350 and frost. I used a chocolate batter with cream cheese frosting and they were delicious.
The Story of Riane
Told by Mo
One of the first and most memorable meals I shared with Riane was over a bottle of chilled chardonnay and a steaming pot of fondue. With nearly ten women on her guest list, Riane whipped up the yummiest beer and mustard fondue I’ve ever had. This cook must have known the way to a crow’s heart is undoubtedly through cheese! Needless to say, our friendship continued to grow from there.
Hailing from the great state of Oregon Riane Welch grew up loving the outdoors. Her love of Mother Nature shows in her cooking, as Riane is one of the fiercest grilling machines that ever walked the earth. Combining summer sun with a grilled meal can only lead to success as Riane has showed us with dishes such as giant portobellos topped with manchego and spinach, juicy flavorful burgers and seafood skewers. The adventurous Riane has also been known to add a little Asian flair to her meals with her spring rolls, hand-rolled sushi and delicious stir-frys.
Have I mentioned this Crow’s love affair with mushrooms? As far as Riane is concerned, the more mushrooms the merrier! The same can be said of her company-Riane loves to cook for big groups (as all Crows do) and whether it’s fondue, sushi or a big mushroom soup, this crow can whip up a family style meal in two shakes of a lambs tail! Her adventurous attitude towards food and her generous nature make cooking with Riane a true pleasure to anyone who has the chance to team up with her in the kitchen.
http://crowsinthekitchen.com
I want one of these for breakfast. How did you keep the cones from tipping over while they baked?
when we used to make these as a kid we’d stand them up in muffin tins, one cone per muffin cup…but…given my tendency to move every year, i’ve since adopted the silicon muffin tin…so…i just stood them up in a loaf pan. you have to buy the flat bottomed cones so they actually CAN stand. they stand up pretty well on their own from the weight of the batter