Monday, October 25, 2010

Just Say "No" to Ghost Cupcakes: Sage & Roasted Pumpkin Pesto

Folks, let's make it a point to avoid mislabeling food items this holiday season.

For instance: These are cupcakes decorated as ghosts.

Cupcake Project Ghosts

These are cupcakes that are supposedly ghosts, but are really little cupcake Klansmen.

NOT ghosts.

I realize this guys kind of blurred the lines between the two.

Damn you, Oogie Boogie!

But honestly, you can tell when a spade's a... slightly spectacular dessert fail.

So, to review...

Well done, Cupcakery!

NOT Ghosts:

I'll try and take a crack at them myself, but smart money says mine will look not so much like ghosts as much as Gleep and Gloop from the Herculoids.

And now, your recipe...

Sage and Roasted Pumpkin Pesto

1 cup sage leaves, loosely packed (cleaned and torn)
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground pepper or red pepper flakes (more if you like)
2 -3 cloves of garlic
1/4 cup of Parmesan cheese, grated
1/4 cup of pumpkin seeds, roasted and shelled
OPTIONAL: 1/2 cup loosely packed parsley

1. Just throw everything EXCEPT the oil into a food processor and start blending. Slowly add the olive oil into the mix, blending in short bursts. The mix will keep in a tightly sealed container for up to 5 days.

1 comment:

Stef said...

Hilarious! I just posted this to my FB wall.