Definite baking inspiration!

Need a new take on your cupcake? The Batch Cupcakery here in Reno (which I so want to go to) has a great site, and this link will take you to 28 really cool ideas for cupcakes, with cool names to go with them:
http://www.batchcupcakery.com/?goto=flavors

For example:
We’re Not in Kansas Anymore. . .
Emerald City Mint frosting with dark chocolate cake. Delicious enough to make Dorothy click her heels two times.

I labeled this under cakes as well, because you could apply the ideas to larger items..

Chocolate Pudding Fudge Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cup fat free sour cream
1 cup lowfat milk
1/2 cup water
2 eggs
1/2 cup egg substitutes
1 cup mini semisweet chocolate chips
Glaze:
1/1 cups mini chocolate chips
1 tablespoon canola oil

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with canola cooking spray and dust lightly with flour.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, water, eggs and egg substitute. Beat for 4 minutes, then mix in 1 cup of chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Add chocolate chips and oil to a 2 cup glass measure and cook in microwave oven until soft ( about 20-30 seconds). Stir until smooth and drizzle over cake.
Per serving: 279 calories, 8.5 g. fat 1.5 g fiber
Weight Watchers POINTS = 6

This is the best chocolate cake I have ever eaten! It is so good. Keep in mind that normal cake has about 12 WW POINTS so this is technically low fat cake ( at least that's what Peggy the maker of the cake said ).

Potstickers

Cal and I made our own potstickers.  We used a cooked salmon, green onion, egg, garlic, soy sauce, salt and pepper mixture for the inside.  We were lazy and bought the wrappers instead of making our own, which are better but more work.  I like the assembly line method where I lay out several wrappers and put a heaping teaspoon of filling in the middle of each one (picture 1).  Then using my cup of water and a brush, moisten the outer edge and fold in half, crimping it with pressure from your fingers as you go (picture 2).  Once I have a pan full ready (picture 3), I let Cal cook then in a pan brushed with oil on medium+ for a couple minutes until browned on the bottom (picture 4).  Pour in water or chicken broth to cover the bottom of the pan, put on the lid and steam 30 seconds until the water or broth has evaporated and the potstickers have loosened from the pan (picture 5). Remove from pan and keep warm in the oven while you finish the rest.  Eat as they are or make a soy sauce concoction to go with it (picture 6).