Nellie Cakes

28 Nov 2010
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For Thanksgiving, I made my Pumpkin Brown-Butter cupcakes. In the middle of dessert, in between 2 tables of people, I pulled out my chair and rested one of the cupcakes on it so I could show you guys a picture of one.

And that’s a picture of my little girl, Evie. How adorable is that dress?! She was so sweet looking she almost made my teeth hurt. Luckily, I have quite a tolerance for sweet things.

I topped the cupcakes with cool whip instead of frosting because I’m still out of meringue powder, but it worked really well! It tasted just like pumpkin pie.

Speaking of Cool Whip, have any of you guys seen that commercial for Reddi-Whip where the woman is at a diner and the waitress goes through a ton of this or that questions, and when she gets to the cool whip/reddi-whip, she asks, “cream or oil”? Has anyone else realized that oil would probably taste better? Butter is almost the same thing, being a lipid and all.

I don’t like how they tried to turn a Cool Whip into something terrible with that commercial. I mean, I understand people need to watch how much fat they put in their diet, but cream has a ton of fat in it too. What if the oil in the Cool Whip is a low fat kind?

In fact, I looked it up just now. Reddi-Whip’s fat content is 2 grams per 10 gram serving and Cool Whip’s fat content is 2 grams per 10 gram serving.

Both servings have 25 calories.

25 calories doesn’t seem like much when you’re putting it on a piece of pie. You’re eating something pretty chock full of calories to begin with; I don’t think an extra 25 is going to kill you.

So there it is folks. Reddi-Whip was calling the kettle black. That wasn’t very nice of them.

And yes, I dissect every commercial this way. I’m a skeptic by nature.