that's what she baked.

Guys, it’s almost berry season ‘round here. Get excited.

A couple weeks back (I’m really behind) strawberries were on sale so we bought a bunch and it was wonderful. I had a lady lunch coming up, so I figured I’d provide dessert with simple strawberry shortcake fixin’s. (The bottom right picture included the whipped cream, sliced strawberries and biscuits. All ready to go!) That same day, we had some people over for dinner, and since I already had a bunch of stuff for it, I decided to make a fun take on strawberry shortcake (pictured top, right), inspired by a new cookbook I have which I will tell you about, but not right now. The recipe was for Strawberry and Basil shortcakes, but we didn’t have any basil around so I skipped it. I served the build-your-own dessert with both fresh strawberries and the balsamic-strawberry concoction. It was a great way to mix it up! I can’t wait to go strawberry picking in 2013. 

Hot Cross Buns. Hot Cross Buns. One a penny..

Today is Good Friday. Here are some hot cross buns. I’m not very religious, but I assure you the two are related. I followed this recipe I’ve never had them before, so I wasn’t sure what to expect, or what they’re supposed to taste like, but I enjoyed them. The recipe calls for a sugar glaze cross, instead of the traditional “filled” cross. The bun itself, isn’t super sweet, but includes orange zest in the recipe, which I liked a lot. Wondering where to find currants? Check your Whole Foods. Now what do I do with the rest of my currants? (ps: I really like currants)

Happy Friday. Be Good.

Makin’ Dough, Week whatever, or something I’m calling, breadstagram 

Last year in early fall, I interviewed at the bakery I currently work at. After I staged they gave me a loaf of bread (left picture). I didn’t get hired at the time, they actually didn’t hire anybody, but told me to keep in touch, which of course I did. I thought that loaf of bread was beautiful (obviously, I ‘gramed it). I knew very little about bread back then. I still know such a small fraction of what there is to know… but 3 and a half months after I started working there, I am eating the same bread (covered in peanut butter and bananas) that I mixed and baked myself. I just started training on the oven and it’s overwhelming and exciting and tiring. There are so many variables in place and so many ways to do things right and so many ways to mess things up. It’s hard not to get discouraged, but it’s very new, and I have to remind myself that.  

Banana Cupcakes: A Recipe

Banana Cupcakes are maybe my favorite. At least they’re in the top five, maybe even three. I make them a lot, so they get enjoyed a lot. In the Bouchon Bakery book, they talk about how it’s important to make the same recipes over an over again. That way you know them well, and you can do it well. I would like to make this more of a practice in my life, trying to make the same thing many times, aiming for consistency and a better understanding of what is working and why it’s working. I often like to try new recipes, and usually when something doesn’t turn out right, I’m reluctant to try it again. I do have some new things I want to work on, as far as baking in 2013 (mentioned in my post about the Bouchon Book, linked above), but I also want to solidify some of my go-to’s. This recipe for Banana cupcakes is in pretty good shape, and I want to share it with you all.

This recipe yields 12 regular sized cupcakes. It’s adapted from banana butterscotch cupcakes in cupcakes! by Elinor Klivans. The book automatically opens to that page because the binding has a permanent crease.

Ingredients

• 1 1/4 cups AP flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1/4 cup light brown sugar
• 2 medium bananas
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk

Directions

Preheat oven to 350°. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until blended and creamy, about 2 minutes. Scrape down the sides of your bowl with a rubber spatula, if needed. Add your bananas (if they are frozen, let them thaw completely and add as banana mush; if they are fresh, cut up into 1 inch pieces) and mix until mostly combined (you will still see banana bits. Add the eggs, one at a time, mixing until each is blended. Add the vanilla and beat for 1 minute. On a low speed, add half the flour mixture, mixing until it is just incorporated. Mix in the buttermilk and then finish with the remaining half of the flour mixture. If you want to add chocolate chips (which I often do) add them in at this point, either folding them in by hand (with a spatula) or using the mixer on a low speed. 

Scoop batter into prepped muffin pans, leaving about 1/4 inch below the top of the cupcake liner. I’ve found that my yellow scoop is the perfect amount.

Bake for about 25 minutes. Once cupcakes have completely cooled, top with your preferred frosting. My favorites are cream cheese and peanut butter cream cheese.