Posts filed under ‘Cake/Cupcakes’
Lime Tea Cakes with Raspberries
There’s a Goodwill by my school that we used to visit all the time. I never knew what to do once we got there, because I was never interested in any of the clothes. I’d look at the old VHS movies, the funny 90’s jewelry, and the once-worn spring dresses before I got bored. I’d sit in the comfiest looking sofa and wait until we could leave.
That was before I discovered the cooking aspect of Goodwill. Now I take longer than my mom to finish up because I have to check out every single cookbook on the shelf – they’re only a dollar each, it’s such a bargain! Some of them have been total disasters (like the Sweet and Sugarfree cookbook I thought sounded interesting) but others have been really excellent, like the Martha Stewart Healthy Quick Cook cookbook I found. Then I have to inspect all of the cooking supplies. I’ve bought a couple really great finds from Goodwill, including a new set of three nonstick springpans that I use all the time. I’ve bought interesting bundt pans, cute holiday shaped cake pans, and even some mini muffin tins.
The mini muffin tins kind of confused my mom, since they were so small. “Why would you make muffins that small? Those would be barely even a bite.” She kind of had a point, but I wanted them anyway. We both finally saw the greatness of mini muffins when I decided to try Deb’s raspberry-topped lemon muffins. Like most of my sweets I was planning to bring them to school for my friends to eat at lunch. The recipe only made 14 standard size muffins, which I suspected would not be enough. But Deb made 56 mini muffins out of the same amount of batter. The great thing about the mini muffins is that even if each person ends up eating less than a full muffin, they feel like they’ve had a lot, so everyone is satisfied. Plus, if someone doesn’t like it they don’t have to waste a whole muffin. Although that was definitely not a problem with these…
Chocolate Matcha Bundt Cake and a celebration
Today one of my friends, P– came into 5th period English waving around a nearly-blank white piece of paper. He was trying to contain himself, but not all that well. Something was clearly up. He tried to look modest as he passed me the print out.
“Dear P.–, congratulations! We are pleased to announce that you have been accepted into the University of Chicago.”
The University of Chicago! I’m impressed, but I can’t say I’m surprised. He is not only an excellent student and a talented athlete but an all around great person. What’s even more amazing is he’s now four for four – he’s been accepted to the University of Washington, NYU, and Georgetown. All he has left to hear from are the Ivy Leagues – Harvard, Yale, and Columbia.
I am so proud of him. And that is why I chose to bake, to celebrate.
Well, not really. I don’t know about you but these days I’m finding that I jump at any excuse to cross a recipe off my humongous, out of control “must try” list. Someone’s birthday is coming up? I’m just as excited as they are. P– said it was hardly a special occasion, but no one turns down free cake.
I knew exactly what I wanted to make, too, after seeing Bakerella’s scandelously gorgeous Chocolate Matcha Bundt Cake. The chocolate against the green was stunning. It was kind of a no brainer.
Ginger Carrot Cake and a breath of fresh air
This blog has gone through some changes.
New layout, new style of posts, even a new name. It’s all an attempt to get inspired again about having a food blog. I know I haven’t posted since August and honestly, it’s because I was a little frustrated. I’m about as amateur as you can get, which is okay because it’s about learning and enjoying the experience. But when you’re trying to take photos for your blog and are finding natural lighting and good quality photos impossible, you get discouraged. I don’t have photoshop, a special niche, or a cool theme. I don’t create my own recipes or possess remarkable presentation skills. I’ve never catered a party or baked for anyone besides my family and friends. So I felt like this blog, even if the photos were decent and the recipes were good, would never get noticed.
Which might be true.
But hopefully that shouldn’t matter to me. I like to bake. I love to bake. It’s the most relaxing, soothing, enjoyable hobby I’ve ever had, even if I’m not an expert. So I’m going to continue this blog and if anyone besides me benefits from it, all the more better! :) That said, it’s great to start blogging again.
17 and Baking 