IFBC - Day 3 & Summary

Day 3 of IFBC is hard to put into words...but this is a blog so I will try.  I met many interesting people who are writing for different reasons.  For some (like me) blogs are a way to share information and experiences about a specific topic.  For others, it is an outlet for creative expression and a jumping off point to publishing, photography, etc.  Whatever your motivation, this conference provided something for everyone.

The photography session today was amazing on many levels.  Penny de los Santos is not only a talented photographer, she is a gifted speaker and I literally bumped into her as I was walking out at the end of the day and got to tell her that.  I gave her a cupcake luggage tag to show my appreciation!  What I don't know about photography could have filled the room but I came away with so many ideas that I plan to try with upcoming cupcake photos.

I learned something from every speaker, organizer, participant and vendor.  Thanks to the many volunteers who took care of us and provided services behind the scenes that we won't ever know about.  Looking forward to 2011...and having more cupcake representation!

SOMEPIG (lunch truck)

outdoor pizza oven

UDI's lemon muffins

I tried a gluten-free product for the first time!

The Awesome Donut: IFBC Food Photography

It's not exactly a cupcake, but it is round, cake-ish and topped with deliciousness.  I am talking about the cupcake's awesome cousin...the doughnut. Goes great with a POM Peach Passion White Tea!

Perfection on a Plate at IFBC

from Top Pot Doughnuts

IFBC - Day 2

The day got an early start...sessions started at Theo Chocolate at 8:30 am.  The chocolate factory is in a great location near the water and the vendors had a great breakfast for us.  The pastries and fresh fruit were dee-lish and POM provided a large bin of pomegranate teas.  The coffee was good too!

Each session today provided us with great information about different aspects of food blogging:  The Art of Recipe Writing, Search Engine Optimization/Building Traffic/Social Media, Writing with All Five Senses, Law & Ethics of Food Blogging, and From the Source: People Who Will Change the Way You Think About Food.  The Power Point presentations from these lectures will be available on the IFBC site after the conference so check back soon.

The Wi-Fi was amazing and much appreciated.  We blogged & Tweeted & Facebooked all day.  There were plenty of electrical outlets on each side of the room and people were very considerate about sharing plugs when battery power got low.  I have never Tweeted so much! 

Go Royal Restrooms!  The porta-potties were very nice (and roomy). So many people are blogging about this that I won't.

Today's shout-outs go to:

• Dr. Jean Layton - the Gluten-Free Doctor (http://www.gfdoctor.com/)
• Wendi Mosteiko - Bon Appetite Hon! (http://www.bonappetitehon.com/)
• Melissa McLean Jory - nutritionist and gluten-free expert @ Gluten free for good(http://www.glutenfreeforgood.com/)

I ate my first gluten-free product today, a lemon muffin that wasn't dry and tasteless as I had anticipated.  It was actually good and I met quite a few gluten-free advocates.  We had some great discussions about gluten-free high-altitude baking challenges.  If anybody has any high altitude gluten-free cake recipes, please share!

Portable farm!

Platter of Theo Chocolate

My favorite Theo Chocolate

Thanks Foodista!

Thanks to all the 2010 sponsors!

Recipe of the Week - Pomegranate Cupcakes with POM Cream Cheese Frosting

Week 58

I love pomegranates!  When I was in the first grade we used to eat them during recess (way back when children used to play outside at school) and our mouths and fingers stayed purple until pomegranate season was over.  Eating pomegranates required a lot of work because I never ate the entire aril (the seed).  I only ate the outer fleshy part. 

 P.S.  I recently learned that Grenadine (a cocktail syrup) is thickened & sweetened pomegranate juice! 


This week's recipe comes from Chef Ashley James via POM Recipes.

POM Velvet Cupcakes


2-1/2 cups POM pomegranate juice
16 oz. granulated sugar
14 oz. soft unsalted butter
4 large eggs
1-1/2 cups buttermilk
2 tablespoons white vinegar
2 teaspoons vanilla extract
15 oz. all-purpose flour
1-1/2 oz. cocoa powder
3/4 oz. baking soda
pinch salt
1/4 cup heavy cream

Preheat oven to 350 degrees.  Reduce the pomegranate juice over low heat, down to 1/2 cup.  Cream butter and sugar on medium-high speed, until the mixture is pale yellow and fluffy.  Turn the speed down to low and add the eggs in one at a time.  In a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the butter/sugar mixture.  Combine the flour, cocoa powder, baking soda and salt, and then sift at least two times.  Add half of this to the mixture then add the remaining half of the liquids. Add the remaining dry ingredients, finishing off with the heavy cream. Beat just until combined.  Fill cupcake liners about 3/4 full.  Bake for approximately 20 minutes (check frequently after 15 minutes).  Cool completely.  Frost with the pomegranate cream cheese frosting and top with fresh pomegranate arils.

 
POM Cream Cheese Frosting


1-1/2 cups POM pomegranate juice
4 oz. soft unsalted butter
8 oz. cream cheese - room temperature
14 oz. powdered sugar

Reduce the pomegranate juice over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute.  Add the cream cheese and continue to mix for 2 more minutes.  Turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction. Mix until the sugar is fully combined.