Chocolate Blackberry Cupcakes

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Chocolate Blackberry Cupcakes

Chocolate Blackberry Cupcakes

The weather outside is still early spring. The trees are just beginning to bud, the grass is a spectrum of muddy browns and dull greens, and temperatures are consistently less than 50 degrees. I am tired of cold weather and cloudy afternoons. I feel like I live in the land of perpetual winter. It feels strange that school ends in two weeks, that summer will finally arrive (though I imagine it will be more in name than spirit for now).

Despite Mother Nature's mixed signals, I could use a little summer in my life right now.

Chocolate Blackberry Cupcakes Chocolate Blackberry Cupcakes

Each spring, when the snow melts and the comfort food cravings disappear, I fill my grocery basket with berries. Strawberries, blackberries, blueberries... whatever happens to be on sale for the week. I pick through half a dozen containers before I find the least damaged ones. I know these berries pale in comparison to their in season counterparts, both in taste and appearance, but I cannot help but fill my refrigerator with them.

They remind me of sunshine, warm afternoons, and good books. Those feelings have been sorely missed.

Chocolate Blackberry Cupcakes

After a particularly fruitful grocery run, I had a tower of blackberries on the counter ready to be used. Though blackberry and vanilla go together well, I like to believe that blackberry and chocolate go together better. I boiled down the berries to release their juices, used the juice to make a fruity chocolate ganache, and dumped the rest of the berries into the cupcake batter. I infused these cupcakes with berries in as many ways as I knew how.

The finished cupcakes are light, the chocolate is rich, and they are wonderful, no matter the weather.

Chocolate Blackberry Cupcakes

Chocolate Blackberry Cupcakes combine cocoa and berries in more ways than one. The delicate cupcake and the ganache contrast against one another, bringing out their difference in texture, but emphasizing the similarity in flavor. These cupcakes are lovely when served cold or at room temperature. The cupcakes can be made easily vegan by using dairy-free chocolate and milk.

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Blueberry Pie & Bake for Good

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Blueberry Pie & Bake for Good

Blueberry Pie Blueberry Pie Blueberry Pie

A few weeks ago, I joined ten wonderfully talented bloggers at a Bake for Good event sponsored by King Arthur Flour. The mission behind the event was to bake—bake bread, rolls, brownies, and pies—and serve it alongside a meal at the Family Service Center in St. Paul, MN. When I was invited to this event, I immediately agreed. Volunteering my time and skills to help others is something I have grown up doing, something I wish to continue doing throughout my life.

As we kneaded dough and assembled pies, I searched inside to figure out what baking for good meant to me. I bake for others often, bringing cakes and pastries to work to share with my colleagues. The plate is often empty by lunch, with just a few crumbs to prove it was once full. I like to think that it brings a smile or two to someone's face, adding a little bright spot to an otherwise normal Monday morning. Is this baking for good?

When the next door neighbors at my childhood home had a baby, I made a batch of sugar cookies and decorated them to mimic baby buggies, bottles, and onesies. After I walked the plate over, I hoped they would fuel the late nights and act as a quick treat for any visiting guests. Is this baking for good?

Blueberry Pie Blueberry Pie Blueberry Pie

I bake for the people I love in my life, finding time to make my boyfriend's favorite dessert when he needs a pick-me-up. A s'mores pie gets pulled out of the oven at least twice a year for my sister, for no other reason than she adores it. When the weather gets warm, I make a banana cake, because it reminds my father of summer (and it is a nostaglic memory for me too, as my mother made me the same cake when I was young). Is this baking for good?

After we served the families our meal, scrubbed down the kitchen, and stocked the freezer with leftover loaves of bread and pies, I had a moment to breathe and to dwell on the answers to these questions. Could all of these reasons be baking for good? I would like to believe so.

Baking for good is baking for joy. It is making a blueberry pie to share with your dearest friend for an afternoon snack. Baking for good is baking for need. It is bringing a meal or dessert over to a neighbor undergoing a new experience, whether the news is bad or good. Baking for good can come in dozens of forms, as long you put forth an effort to heal or to help or bring happiness to someone else.

For the blueberry pie above, I used my favorite pie dough recipe for the crust and this blueberry filling recipe.

Bake For Good Crew

Front Row: Jena, Little Rusted Ladle | Natasha, King Arthur Flour | Alice, Hip Foodie Mom | Shaina, Food for My Family | Erin, The Law Student's Wife
Center Row: Julia, King Arthur Flour | Kathryne, Cookie & Kate | Chef Susan Reid, King Arthur Flour | Stefani, Cupcake Project | Taylor, Greens & Chocolate | (me)
Back Row: Amanda, I Am Baker | Brenda, A Farm Girl's Dabbles | Jim, Little Rusted Ladle

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Coconut Tapioca Pudding

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Coconut Tapioca Pudding

Coconut Tapioca Pudding

I admire the resilience of the coconut—the tough outer shell, the softer interior. It may not be a traditionally beautiful fruit, as it hides itself between layers of thick husk, but the brilliant white meat is worth the trouble. Coconut used to be a passing fancy for me, an afterthought more than a headlining ingredient. I would toss a few flakes in granola or a quick banana bread, but I never gave it much attention, or appreciated it for what it was.

All of this changed when I was diagnosed as lactose intolerant, and I could not be more grateful for the coconut and its countless uses.

Coconut Tapioca Pudding Coconut Tapioca Pudding Coconut Tapioca Pudding

When I was in Hawaii a couple years ago, I insisted on pulling the rental car to the side of the road to stop at a small fruit stand. One coconut, please, I requested.

Young or old?

There's a difference?

Since it was a quiet afternoon, the stand owner took some time to give me a little lesson in coconuts. After chopping through two with a hatchet, he allowed me to sip the water from each. Young coconut water was fizzy and refreshing. Old coconut water had a thick musky scent and flavor—not bad, but not terribly pleasant either. Then, it was time to taste the meat. For the young coconut, he handed me a plastic spoon. The young coconut flesh was so tender, so soft, it had the consistency of custard. The old coconut had the hard white flesh I was already familiar with. When the lesson was through, he packaged them up and sent me on my way.

Coconut Tapioca Pudding

This coconut tapioca pudding combines coconut in three different forms. Rich coconut milk forms the base of the pudding. Whipped coconut cream, dolloped on top, provides a creamy thickness that is wonderful to eat between bites or to stir straight into the pudding. Lastly, a few flakes of toasted coconut are sprinkled on top, for flavor and for a pop of color.

A trifecta of coconut, in pudding form.

Coconut Tapioca Pudding

Coconut Tapioca Pudding is perfect for the unpredictable weather of spring. The pudding can be served warm or cold to suit the scene outside the window. Coconut is the clear star of the dish, adding flavor in texture in three separate forms. This is a simple dish best served for afternoon pick-me-ups or lazy evening treats.

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