Author, Poet, Story-Baker.
That’s what it says on my business cards.
If you’ve been kicking around this blog for any length of time, you know that I love stories, and I love to bake. But, this appellation is not merely a whimsical attempt on my part to combine two of my favorite things into a legitimate-sounding job description.
Baking and writing actually have a lot in common. One tends to be a bit nervous when embarking on either as a venture. One may choose to stick rather closely to a recipe, or an outline. Then, as one discovers one’s own style and and becomes better acquainted with the elements at play, one becomes more comfortable and starts forging new paths.
I wonder what would happen if I used Greek yogurt instead of buttermilk here.
I really like this imagistic phrase, and I really like the way it evokes part of this character’s personality. If I scatter it throughout any references to this character, maybe the flavor will pervade the entire text.
No time to make a cake. What if I made a bunch of cookie dough, baked it in a 9×13 pan, and then covered it with frosting and chocolate chips?
Maybe this character should encounter that character and confide something that will lead to a conversation about this topic, layering in foreshadowing for the climax.
And, of course, both have the same goal: creating something for the enjoyment and delight of others. The emotion I experience when someone takes a bite of something I made and says, “Oh MAN, that’s good” is similar to the sensation of reading a glowing review on amazon.com.
*Side note: many multitudinous thanks to the folks who helped launch Songs in the Gate by leaving reviews! If you have not yet left a review, why not celebrate the weekend by taking two minutes and sharing your opinion about the book with a waiting world? If you can’t leave a review because you haven’t purchased the book yet, allow me to suggest that you “treat yo-self” to some poetry on this lovely Star Wars Day. (And May the fourth be with you.)
In the spirit of baking adventures, I wanted to share with you one of my latest creations:
The hubs requested cream-filled chocolate cupcakes, so I got to fulfill a recent (as in, ever since I started watching The Great British Baking Show) ambition and make creme patissiere!
I felt fairly legit, I can tell you. I actually squealed and danced about when the consistency started to transform as it was supposed to. (Baking can also give one a feeling of immense accomplishment and semi-instant gratification. Sort of like cleaning a bathroom, but WAY more fun and much tastier.)
As it was my first time, I did stick to the creme pat recipe like glue. Here’s the one I used:
I made it in the morning and let it sit in the fridge all day. I did not have any plastic wrap, so I took a big ziploc bag and pressed it down to cover the creme pat. It worked just fine. 🙂
I also made the cupcakes in the morning. For the basic recipe, I turned to the wonderful Pioneer Woman:
Ree Drummond’s Chocolate Cupcakes
The only changes I made:
~ I used coffee instead of boiling water. ALWAYS a good idea.
~ I melted some chocolate chips – maybe a quarter cup? – and added them to the mix at the end.
~ As usual, I cut the sugar down by half and used an equal mix of brown sugar and white sugar (half-cup of each – maybe even less).
I let the cupcakes cool at room temperature all day, and the creme pat chilled nicely in the fridge. When it was time to assemble, I made the frosting. I wanted it to be a chocolate cream cheese frosting, so:
~ I took one 8-oz package of cream cheese and one stick of butter (both softened) and, using a hand mixer, whipped them together with about a half cup of sugar (some brown, some white).
~ I sprinkled in a generous amount of vanilla and whipped some more.
~ I melted another quarter cup of chocolate chips and mixed that into the frosting, whipping it all together into a smooth, fluffy consistency.
~ I said a prayer thanking God for chocolate, cream cheese, butter, and chocolate again.
*Baker’s note: frosting is a very inexact science to me. I don’t use confectioner’s sugar and I don’t like to use a lot of any sugar to begin with, so I usually put in a small amount of all the basic ingredients and then add different things according to taste. (Frosting MUST be taste-tested. Always.) So, get creative and have fun!
For assembly, I cut a small piece out of the top of each cupcake, stuffed the hole full of creme pat, covered it with a tiny piece of cupcake for a “lid”, and slathered the whole lot generously with frosting. Frosting covers over a multitude of unlovelinesses – and besides, it’s scrummy!
They look a bit messy, but . . . they tasted GREAT.
#achievementunlocked
There you have it, friends. I hope you have an opportunity this weekend to take some creative risks – with words, with chocolate, or whatever medium appeals most to your spirit!
You may bake those for your dear old Dad anytime!
Deal. 🙂
I absolutely love reading your recommendations on how to adapt recipes!! You have a knack for finding that perfect substitute ingredient! Thanks for sharing and those cupcakes look amazing!
Sounds and looks delish!!
Looks yummy! Thank you for sharing.
What would Mary Berry say? We know what Paul Hollywood would say,
“They look a bit homemade, which I like, and they taste scrummy.”
She’d probably suggest adding brandy.