Case Study 52: "The 'This Is Why You're Fat' Tuesday"

Lent is here again, which for many means one thing: no more sweets.  

It also means that we better eat as much junk as possible before Wednesday.  And that my friends, is where Mardi Gras comes in.

In Rio de Janeiro, blocos de carnaval parade throughout the city to a samba-reggae beat. In New Orleans, laissez les bon temps rouler for weeks prior to the actual day. I've celebrated Fat Tuesday in a variety of ways. But whether it was polishing off the Valentine's Day stash or hanging with bottles of bubbly on a crumbling back-alley ponte in Venice, it's typically been marked by one thing: disgustingly delicious indulgence.
  

 

The " 'This Is Why You're Fat' Tuesday" is a miniature banana cupcake that is filled with peanut butter, topped with a chocolate cream cheese buttercream, sprinkled with buttersnap pretzels and drizzled in caramel.  Plain and simply put, these scrumptious little puppies are on the agenda tomorrow.  Dare I say more?

This Mardi Gras, whether you're flipping pancakes or catching beads with your face, hitting the bars or digging plastic babies out of cakes, don't forget to live it up.  A little sacrifice goes a long way in learning some life lessons, and that is a good thing, mes amis!

Also, if you have yet to see ThisIsWhyYoureFat.com, mosey on over and check it out.  And then go wrap something in bacon or dip it in chocolate.  It's a long forty days until you'll get it next.

The "'This Is Why You're Fat' Tuesday" Cupcake
(Makes approximately 3 dozen mini cupcakes)

1/2 cup (1 stick) unsalted butter, melted

3/4 cup dark brown sugar
2 mashed bananas 

2 large eggs
1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 1/2 cups self-rising flour

1/2 cup peanut butter

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour and salt.
2. In a mixed, cream butter and brown sugar until light and fluffy, 3 minutes.  

3. Mix in mashed bananas, eggs, one at a time, and vanilla. 

4. Stir to incorporate flour mixture (do not overmix). 

5. Spoon batter into muffin cups.  Bake until a toothpick inserted in center of a cupcake comes out clean, 15-20 minutes. Remove cupcakes from pan; cool completely on a wire rack. 

6. When cupcakes are completely cooled, fill with preferred peanut butter using the cone method. 
 
Chocolate Cream Cheese Buttercream 

1 stick butter, softened
1 package cream cheese, softened
1/2 cup good cocoa powder

1 teaspoon vanilla extract
¼ cup milk 

4-6 cups confectioner's sugar 

1. In the bowl of an electric mixer, or by hand, beat the butter and cream cheese until light and fluffy, about 3 minutes. Beat in the vanilla and cocoa.

2. Add 1 cup confectioner’s sugar and mix until combined. Mix in ¼ cup milk.

3. Mix in remaining cups of confectioner’s sugar, and additional milk depending on consistency and preference.

4. Frost cupcakes, sprinkle with crushed pretzels and drizzle caramel (I melted chewy caramels in microwave with 1 tsp canola oil and drizzled).  Let the good times roll!