S'mores Cupcakes

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S'mores Cupcakes

S'mores Cupcake

In between my break away from physics and finding a job in an established bakery, I worked in a small cake shop selling special order cakes and thousands of cake and cookie decorating equipment. Though my job title was "baker," it was a far stretch from my actual job description. I spent one or two mornings a week baking up boxed cake mixes; my employer hovering over my shoulder convinced I was going to mess them up.

It was frustrating in many aspects. Though my boss was truly a lovely woman who went out on a limb to give me a chance, the job wasn't quite what I had dreamed of. I spent my hours daydreaming of a bakery where I had freedom of ingredients and the trust to make something delicious (it would eventually happen, but not today). The cake shop didn't even have a stick of butter buried in the back of the fridge. I looked.

S'mores Cupcake S'mores Cupcake

When I wasn't in the back of the store baking, I was out front helping customers and keeping the shelves stocked. The store was never terribly busy. Most of my time was spent languidly lining the food colors in stick straight lines, the sound of my breathing and the shuffling of paper in the back the only noises in the stilled shop. Among the quiet activities, attending to The Wall of Sprinkles became the most time consuming. The wall held at least a hundred different packages of sprinkles of every imaginable shape and color—jimmies, nonpareils, dragees, sanding sugar, crystal sugar, holiday sprinkles, and so forth. It was, in essence, a sprinkle lover's mecca.

Rather than "baker," my job title really should have read "sprinkle curator." I attentively filled the sprinkle containers by weight, tapped them shut tightly, and priced them with love. I arranged them by color, type, and holiday on the shelves—five containers in back and four in front. I never meant to get irrationally obsessed with The Wall of Sprinkles, but it was beyond my control. As soon as a customer bought one of the sprinkles off the shelf, I would run to the back to grab another to make my sprinkle-lined shelves even.

S'mores Cupcake S'mores Cupcake

Looking back, I think I was looking for validation. Validation in my decision to switch careers and validation to pursue baking. If I couldn't prove to my employer that I could bake, perhaps my devout attention to The Wall of Sprinkles would, in some small way, redeem me. It took a couple months of hard work before she allowed me to frost the cakes for her to decorate. It was the smallest of steps for me, but for her it was as large as the Grand Canyon. Though I set out to learn to bake, the true skill I came away with was patience. Honestly, I think it was more valuable in the end.

Well, that and I have an unusual fondness for sprinkles.

Note: I'll be vacationing in warm and tropical Hawaii this week so I'll be taking the week off from blogging to soak up the sun and get sand between my toes. Don't worry, I'll pack as many photographs and anecdotes as can fit in my suitcase on my return. Have a lovely week! I'll be certain to have a Mai Tai and think of you.

S'mores Cupcake

These S'more Cupcakes are delightful, irresistible, and impossible to ignore. The cupcakes have a crunchy graham cracker base, topped with a sweet chocolate cupcake, rich chocolate glaze, and toasted marshmallow meringue. I love the texture of these cupcakes—crunchy, light, soft, sticky, and gooey. It truly is a s'more in cupcake form. These are perfect for birthday parties, long summer nights, and when you want a special treat just for you.

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Irene's Orange Rolls

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Irene's Orange Rolls

Irene's Orange Rolls

I never had the opportunity to meet my Grandmother Irene. She died before I was born, fighting a cancer that eventually took her life. She was a strong woman, raising my mother and her two sons on a farm in small town America. There are a few anecdotes my mother likes to share with my sister and me, both humorous and sad, so we can hope to know her too, if only in a small way.

Though I never had the chance to meet my grandmother, I feel as if I have gotten to know her most through her cooking. Over the years, my mother has shared her recipes with me, whether it was a meal she served on our dining room table, stories about the food she created, or a recipe card handwritten by her mother. Each recipe, big and small, allows me a small window to see into the person she was.

Irene's Orange Rolls

Her everyday food was simple, but no less delicious because of it. For breakfast, she would serve pancakes with a sprinkling of cinnamon and sugar, using a swirl of cream instead of maple syrup to bring in a little decadence. During the long days of summer, she'd serve up peaches and cream, taking advantage of seasonal fruits.

It was the holidays, however, where she showed the true love for her family to the extent she was willing to go with her food. During Christmas, she'd be up to her elbows in holiday treats. My grandfather fell head over heels for her signature honey cookies. For as long as she lived, she made sure he never went a winter without them. On Easter Sunday, she served up these bright orange rolls for a sweet breakfast. My mother tells me they grew to be quite famous around town. After tasting them for myself, it doesn't take much imagination to understand why.

Irene's Orange Rolls

My grandmother's photograph is proudly displayed in the kitchen; a felicitous reminder of where my relationship with the grandmother I never knew began. The picture is slightly faded, in sepia tones, but she's sitting tall, with a humble smile dancing across her lips. My mother looks just like her, from her eyes and her cheeks to her nose; sometimes I wonder if I do too, in a more subtle way.

I never imagined food would become the connection between myself and my heritage. I've learned the past and present can be connected by food and a simple recipe can reveal the heart and soul of its creator. As food was an expression of love for my grandmother, so it has become for me.

Irene's Orange Rolls

Irene's Orange Rolls have a bright, sweet citrus flavor. The dough is reminiscent of a brioche, made with sour cream and butter, and is an absolute dream to work with. The dough is rolled out and filled with a sweet mixture of orange zest and coconut before being rolled back up like little croissants. After coming out of the oven, golden and warm, an orange glaze is poured over top, which soaks deep into the rolls. These little gems keep for several days at room temperature and make for a wonderful breakfast for holidays and weekdays alike.

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Grapefruit Soda... or Cocktail?

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Grapefruit Soda... or Cocktail?

Grapefruit Soda

Grapefruit was a "new food" discovery for me this year. It's truly a shame I've gone twenty-three years of my life without enjoying the tartness of a ripe grapefruit, but at least this matter has been remedied. Now I can't leave the grocery store without a few of these in tow. I can often be spotted in the kitchen with a small spoon in hand, digging into a grapefruit, and spraying juice on everything in a two foot vicinity.

No one warned me I'd need to shower after breakfast.

Grapefruit Soda

Invariably, when you eat enough grapefruits, the wheels begin spinning on what you can create with them (or maybe that's just me). When the idea to make grapefruit soda popped into my head, I actually thought it was an original idea. A true inspiration sent down from the grapefruit gods. After excitedly going on about it to my boyfriend, he casually pointed out that grapefruit soda has existed since the dawn of soda's time.

Apparently I'm not as well versed in soda as I thought.

Grapefruit Soda

Despite this disheartening news, I set out to make my own version of grapefruit soda regardless. Using the juice from a couple grapefruits and a lemon, I combined it with lemon-lime soda to add fizz and balance out the tartness of the citrus. Oh, is it dreamy. After a long day at work, I added a shot of vodka to the mix and it turned the simple grapefruit soda into a fun cocktail.

It's light, just tart, and lip-smackingly refreshing.

Grapefruit Soda Grapefruit Soda

This grapefruit soda is simple to make, but produces a result that outshines anything from a can. The grapefruit flavor is lovely and pronounced, with the lemon to add just the right zing. It can be kept as a soda to share with children during sunny afternoons or made into a brilliant cocktail to enjoy as the sun begins to set. Garnish with lemon slices and ice for a drink that tastes of a cool breeze.

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