How do you cope up with creativity exhaustion?
For the past few weeks my jobs are filling up: marketing materials to make, FB application to develop, shots to take, articles to write, recipes to cook..sigh :-( my deadlines are ticking and I'm inching like a snail. I normally just listen to some upbeat music and eat a bar chocolate to give me some vigor and inspiration but it's not working lately.
I am hundred percent sure that I have some deep seated issues to deal with before getting back on my track. In the meantime enjoy this Pineapple Cupcake my entry to this month's Sugar High Friday Toasted edition hosted by Rivka of Not Derby Pie . SHF is that sweet event created by Jennifer the Domestic Goddess . For the round-up and details please check the link.
Pineapple Toasted Almond Rhum Cupcake
Ingredients:
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup of toasted almonds
1 medium sized fresh pineapple( peeled and cut in cubes)
1 tablespoon of melted butter
1 tablespoon of brown sugar
1 jigger of white rhum
cream chantilly (for decoration)
Procedure:
In a pan caramelize the cut pineapple with butter and sugar, once you have that brownish golden color deglaze it with some white rhum. n a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the cooked pineapple and toasted almond. Be sure to leave some for decoration. Preheat the oven at 180° celsius. Grease your cupcake pan. ake 15 minutes or until the cupcake looks "ready" and bounces back to touch. Cool on a wire rack. You can decorate your cupcake with some pineapple buttercream but I opted for a faster version I used some cream chantilly.
For the past few weeks my jobs are filling up: marketing materials to make, FB application to develop, shots to take, articles to write, recipes to cook..sigh :-( my deadlines are ticking and I'm inching like a snail. I normally just listen to some upbeat music and eat a bar chocolate to give me some vigor and inspiration but it's not working lately.
I am hundred percent sure that I have some deep seated issues to deal with before getting back on my track. In the meantime enjoy this Pineapple Cupcake my entry to this month's Sugar High Friday Toasted edition hosted by Rivka of Not Derby Pie . SHF is that sweet event created by Jennifer the Domestic Goddess . For the round-up and details please check the link.
Pineapple Toasted Almond Rhum Cupcake
Ingredients:
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup of toasted almonds
1 medium sized fresh pineapple( peeled and cut in cubes)
1 tablespoon of melted butter
1 tablespoon of brown sugar
1 jigger of white rhum
cream chantilly (for decoration)
Procedure:
In a pan caramelize the cut pineapple with butter and sugar, once you have that brownish golden color deglaze it with some white rhum. n a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the cooked pineapple and toasted almond. Be sure to leave some for decoration. Preheat the oven at 180° celsius. Grease your cupcake pan. ake 15 minutes or until the cupcake looks "ready" and bounces back to touch. Cool on a wire rack. You can decorate your cupcake with some pineapple buttercream but I opted for a faster version I used some cream chantilly.
16 comments:
What lovely cupcakes! they make me want to take a holiday somewhere sunny and exotic!!!
October 14, 2009 3:50 PMCheers,
Rosa
great entry. hope all you work comes out well.
October 14, 2009 4:06 PMThe busiest people get the most done! I'm sure that's true for you. And what a lovely recipe.
October 14, 2009 4:46 PMWhat a tasty and cute cupcake. Good luck with your deadline.
October 14, 2009 5:09 PMI completely understand the feeling of being creatively drained! But, your cupcakes look amazing. Great job!
October 14, 2009 10:07 PMHow nice! this looks delicious and the flavour must be amazing :)
October 14, 2009 10:31 PMHang in there my dear! I have lots of things to do as well. Sometimes I want to disappear and put up a status in FB: My life without me! Bye folks! haha
October 14, 2009 11:09 PMAnyway, I love the cupcakes. So beautiful and pineapple is my favousite fruit.
Amazing cupcake. It looks soo delicious!
October 15, 2009 1:57 AMYou know, sometimes real life gets in the way of our blogging life, doesn't it? Of course, in my case reality always wins my time...and my blog suffers. I'm so impressed by your ability to juggle all the elements in your life so well. Your blog is so strong! and you're so active in the food blogging community events! cheer up...we'll always be here after you deal with real life!
October 15, 2009 7:01 AMWowo i want one that just looks beautiful and delicous.
October 15, 2009 11:33 AMThis cupcake makes me think of the beach :)I just love your creativity!
October 15, 2009 12:00 PMDhanggit rhis is absolutely amazing!! I love pineapples and cupcakes, look ovely!, oh my dear sister Im better!! (have some probems you know) I will return with a post soon!! (crossing fingers) huggsss gloria
October 15, 2009 4:03 PMSuch a cute cupcake and looks delicious too!
October 15, 2009 6:19 PMHow cute! I love how you decorated it.
October 16, 2009 6:48 AMVery original ! I can see myself eating this while enjoying the white sand beach at home !
October 16, 2009 3:52 PMWow lovely cupcakes,I drag from picture & eat now itself
October 18, 2009 9:10 AMPost a Comment