We had pinic yesterday at the field yesterday afternoon. Since I was feeling a tad bit deprived and suffering from cooking/baking withdrawal symptoms, I went a little bit overboard. LEMON CUPCAKES... 
were delicious IMO. The cupcakes themselves were neither too tasty and sweet, but it was alright since the lemon icing complemented it so beautifully. Remember that scene in Ratatouille when Remy that lump of a mushroom and piece of cheese? It was almost exactly like that, minus the bright lights and explosions. PUMPKIN & PECAN CUPCAKES WITH RUM-SOAKED RAISINS... 
These were demo-ed at Shermay's Cooking School last Saturday during the cupcake class. I thought they were well suited for the festive season with its spicey-ness and all. And then there was FOCACCIA BREAD... 
I doubt I'll be making this again. Its texture is a bit to crumbly and grainy for my liking as focaccia bread. I think it has something to do with my oven (it's temperature nonsense is fucked up) or the spelt flour. It also lacked enough herby-ness that all focaccia should encompass. SMOKED SALMON SPREAD... 
This is a rather expensive spread to make, seeing that about 200g of salmon can cost about $13 bucks. The original recipe called for 12oz (approximately 340g). Thank goodness I didn't add in too much smoked salmon either because the end product was water-retention-inducing salty. It has a cream cheese base, and shallots, dill weed, chives dotting it. I'd probably add more shallots the next time I make it to give it more texture. For those who want to make it, I don't have the exact amounts that I used. I do know that it has a block of cream cheese (the Philadelphia ones, DON'T GET THE WHIPPED CREAM CHEESE), about 100g of smoked salmon (the ones with the herbs are fine), 2 or 3 shallots, dill weed*, chives* and Dijon mustard*. * To taste or whatever tastes/feels right. PESTO... With no pictures. I was way too exhausted at the end of my baking/cooking spree to bother with pictures. Basic ingredients of pesto are: Basil
Pinenuts (or walnuts)
Garlic
Parmigiano-Reggiano (which is exorbitant, but you can use Parmesan cheese as a sub)
Extra virgin olive oil
The weather yesterday was absolutely dreary! Terrible for a picnic. So much for the vivid pictures that I envisioned on Monday for what the weather was supposed to be. And I sprained my ankle for the second time ths year. Bffft. | 
