This spring- green is the new pink, and navy is the new black. Trust me, I just know these things.
Are cake bites the new cupcake?
Cupcakes are all the rage, but these cake bites, they might just have something to em. These Strawberry Vanilla treats were inspired by Hilary and Bakerella. I fell hard for their Red Velvet Cupcake Balls and had to create my own.
So here you are! Cake shaped candy! What a wonderful world!
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Lemon and blueberry are my go-to ( by ‘go-to’ I actually mean lazy) combination. I’ve never had a bad day if lemon and blueberry joined forces at breakfast. It’s true, they never fail me.
Too bad I can’t say the same thing for the fail dogs. Have you seen the creatures? They are dogs (that have little to do with baking, blueberries or lemon) who have tried and failed in one way or another. They make me laugh. They make me cry. I was a cat person until the fail dogs changed my life.
Now back to the Lemon Poppyseed Bread with wild blueberries…
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This dessert was born out of the current circumstance of my life. Big things are changing for me in the next few months. While it all feels good and exciting, I have to admit that big change makes me anxious. You might think that when I get anxious, I bake. That makes sense, right? Well I actually clean (a lot!) when I get nervous. I called this afternoon’s kitchen scrubbing extravaganza “spring cleaning”. That’s how I justified my nerves. It is almost spring, after all.
My spring cleaning, in turn, reminded me of strawberries. I love strawberries, and impatiently await their arrival in April. Clearly, I couldn’t wait until April. Once my kitchen sparkled, I went out in search of strawberries, to make my spring themed day more complete.
With the strawberries I created Browned Butter Cardamom Spiced Sugar Paper. Sugar Paper is just a fancy name for Fillo dough layered with butter and sugar and spice. This dessert was a wonderful respite to my cleaning frenzy. With spring comes change. Somewhere in the cleaning and baking, I began to feel more comfortable with that.
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By Sunday, my fridge is usually full of baking leftovers from the week- a bit of cookie dough, scraps of cake, a tiny bit of frosting. What to do with all these treats sometimes perplexes me. This week, I married the leftover cookie dough I had in the freezer from my cookie extravaganza, and the Swiss Meringue Buttercream from my Blackberry Jam Cake. Oatmeal sandwich cookies! They’re great wrapped in wax paper and stacked in the fridge for a sweet snack. They won’t last very long, I guarantee.
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I come from a food lovin’ family, so nearly all of the treats I bake are an effort to rekindle a fond memory from my past. My sister and I are so fixated on food, that all of our family vacations growing up are remembered soley for the food we consumed. About 15 years ago, we took a 2 week long family trip to Washington DC. It was a big deal for our middle class family, and my parents even took us out of school for the two week period with the gaurantee that we would write a full report on our educational trip upon our return. After a tour of countless museums and battlefields, the only two things my sister and I remeber are- Uno Pizza and Cheetos.
Criminal isn’t it? We ate at an Uno Pizza somewhere along the trip. It was delicious. Obviously. And one day in DC, my parents let us buy a bag of Cheetos (we didn’t get to eat a lot of junk food) and my sister and I followed my parents around the city sharing our Cheetos with little brown birds on the street. My sister and I now call those little brown city birds Cheetos…. still. The school report, was probably a glowing review of Uno’s deep dish pizza crust. Oh my.
What does all of this have to do with Blackberry Jam Cake? Have patience and continue reading.
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