Strawberry Jam Babycakes + baking when it's so darn hot out
…I call cupcakes babycakes when they are minis.
I haven’t made these cupcakes in almost a year but was feeling like strawberry is a good summer taste.
"But Cora, it was 100+ degrees, why on earth did you turn the oven on?" you say… well, I broke it up. On Friday, wearing my bathing suit and apron, I made the batter.
I also made a mess. I haven’t gotten used to the stand mixer and pouring stuff and things like that. Also, I realized it’s kind of unnecessary to use the stand mixer for a batter to make only one dozen cupcakes, but I still love it. After the batter was done, I thought to myself, it’s not smart to add any more heat to the apartment (or waste energy) so I put the batter in the fridge.
It looks like a surprisingly small amount, given that it makes 3 dozen baby cupcakes.
I then woke up very early on Saturday (because that’s what my body does) and it was thunder-storming and the temperature seemed to have dipped for a bit so I decided it was time to turn the oven on.
To make these yummy cupcakes, with a fruity surprise inside, I added 1/4 teaspoon of strawberry jam to each cupcake. Now, when I’ve made these before, full sized, the jam did an okay job at staying where it was supposed to stay. This time, for a little while, it looked like I was going to have a strawberry mess on my hands. A lot of the jam overflowed and got stuck to the pan, so I lost a couple of the babycakes along the way. However, I think I can tackle it better the next time by putting only half the batter in the cupcake liners and then add the jam and then the rest of the batter.
Such little vanilla and strawberry monsters. The frosting covered it up just fine.
Variations On A Cookie Dough OR Sugar Cookies: 2 Ways
On Saturday I baked. I finally used my new *stand mixer and was so very happy to start my day with sugar, measuring cups, summer tunes and more. I began with a snickerdoodle recipe from my Flour book.
Click below to see more!
Anyway, so I made the dough and was forming it into little balls and rolling them in my cinnamon sugar mixture and because I was making them little, I had about a million… and I thought to myself… I’m going to make another cookie out of this cookie! I have made snickerdoodles before, and the dough, pre-rolling it in cinnamon and sugar, basically tastes like a sugar cookie. While I’ve never made thumbprint cookies before, I figured that would be a good match with this dough.
I also decided to roll the thumbprint cookies in large-crystal sugar, which I use for Dolly Partons, to add even more sweetness and then I smushed it with my thumb and filled it with 1/2 a teaspoon of strawberry jam, that I just happened to have in my fridge. And viola! I have myself a second cookie from one batch of cookie dough.
I reallllly loved the way the thumbprint cookies came out. They flattened out a little too much, but ended up being so very delicious.
*Using a stand mixer was totally crazy. SO different. I thought I would feel more detached from baking, but I didn’t, really, it’s sooo good at doing it’s job. I just need to keep a better eye on how long
Last week I turned a quarter of a century and had a lovely couple of days celebrating my birthday. As a whole, I like birthdays, I like them a lot, and of course, I like my birthday the most. I think I get this from my mother. She believes employers should let everyone take their birthday off and always made me feel extra special and reminds me of “the journey we started together” when I was born. I have always enjoyed having my birthday in the summer because summer is my favorite season and I like being outside. I feel like I sound like a kid the way I’m talking right now, but I digress. Being born so close to the 4th of July has it’s perks, there’s lot’s of BBQs and fireworks (which I LOVE) and summery things. This year for my birthday I had a picnic potluck (see: Summer Salads 1 and 2) in the park near my house a it was wonderful. I had my hula hoops (which I made, a project I decided to give to myself), and we played bocce and the weather was perfect.
I was a very lucky girl this year, and got spoiled with baking related presents. I already shared my personalized (painted for me) cupcake stand, but here are a few other things that make me smile real big. Money can’t buy happiness, but it can buy some things that sure are swell.
Making, but not baking: Simple Summer Salads 2 of 2
This one is called Shoepeg Corn Salad, and has even less ingredients.
cherry or grape tomatoes
shoepeg corn (it’s a sweeter, usually lighter-colored corn, and is labeled shoepeg)
This salad involved a little bit more prep work, but not much.
Half the tomatoes and chop up the fresh parsley. Usually I use about 1-2 containers tomatoes, and 1-2 cans of corn and less than a bundle of parsley.
I love this salad because of the colors. The only thing not to miss, is DRAIN THE CORN. The salad ends up being kind of wet because of the juice from the tomatoes, so you don’t need to add a lot of mayonnaise. Again, do it to your own liking and desired taste. A lot of people think there is a dressing on this salad but a little bit of mayo, mixed with the sweetness of the corn, tomato juices and parsley is deceivingly yummy.
I loved eating this salad when my mom would make it, even before I started liking tomatoes (which was only 3 years ago).