Hello, my name is Kikko and I have a bread problem

In light of the Lenten Season, I've come to realize that I have a seriously problem. I am truly addicted to a food item and I can't seem to stop. I've tried all the remedies: wiening off slowly, substituting for another product, even going cold-turkey. Nothing seemed to be working. I truly have a bread problem.

I will say that I've kept my word and not had a bite of gluten since Ash Wednesday (February 18th), but I would be lying if I said it was easy. When you work in a restaurant and Hines makes some of the best Penne Alfredo out there, you can only try not to salivate at the thought. Or when someone orders a cake or pie from me and I have to restrain myself from taking a "tasting" bite to make sure the quality is good (Don't worry, Hines and the girls have all enjoyed doing that job for me). I have succumbed to putting food in my mouth for taste and then spitting it out. Yes, that's what my life has come to. But, hey, I didn't break the rule. It's part of the job.

This Sunday is Easter and I am excited to say that my bread hiatus will be ending soon. And it's not just bread that I've missed so much. I've missed the cookies, cakes, pastas, sandwiches, and even Soy Sauce. Yes, I have not been able to use soy sauce. Not even on my birthday where Hines took me out for sushi. The things I sacrifice. But, I feel good in knowing that I have avoided temptation and truly come to terms with my bread problem.

In three days, I will be commemorating the Rising of Jesus, the pinnacle meaning of his existence and why we celebrate this day every year. I will be commemorating this beautiful day with an Oreo cookie, some sort of Pasta and a nice sandwich. Ahhh, it's going to taste wonderful.

Ombre is my new favorite color scheme!

Enjoy these cupcakes that I've made, (Totally has gluten in it) because I sure will be, too!

Blackberry Filled White Cupcakes. Look at those colors :)

Blackberry White Cupcake
makes 15

Ingredients:

Cupcake: 1 box of your favorite white or yellow cake mix
Favorite butter cream icing
Filling:
1 cup Blackberry (frozen is fine, or fresh)
4 Egg Yolk
1 cups Sugar
2 cups Milk
1/4 cup Cornstarch
Dash of Salt
2Tbsp Cold Butter
1 Tbsp Vanilla Extract

MOP:
Cupcake
-Bake the cupcakes according to the box instructions. Fill the cupcake liners 3/4 of the way. Pre-heat the oven to 375F. When ready to bake the cupcakes, turn the oven down to 350F. This allows for the nice dome, risen look you want on the  cupcakes.

-Let cool.
Filling:
-In a sauce pan, mix the egg yolk, sugar, milk, salt and cornstarch with a whisk. Bring to stove top and mix on medium-low heat. Stir, using, also, a spatula to get to the corners of the pan. You don't want the mix to burn. Continue to stir until the custard starts to thicken. Cook until bubbling. about 1 minute, continuously. Pour mixtures onto a cookie sheet pan lined with plastic wrap. Quickly cover with another layer of plastic to avoid skin. Place in the cooler for at least 2 hours.

-Meanwhile, pulse the blackberries until nice and smooth. I left the seeds on, but if you are not a fan of berry seeds, you can run it through a strainer and use the juice.

-Mix your cold custard and blackberry together until homogenous. Spoon into a piping bag with no tip. It'll be easier this way.

Assembly:
-Cut into each cupcake in an upside down cone, making a hole. Pipe filling into the cupcake. Replace the cut piece on top. This also helps to create a nice domed look. Color your icing to what you like. I went with blue to purple, as seen on the pictures. Pipe over each cupcake and you are finished! Decorate with small sugar balls or sprinkle, or leave as is.

-Enjoy!