Vanilla Cupcakes

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Vanilla Cupcakes

Vanilla Cupcakes

Today marks my 24th year of life. Twenty-four seems like one of those unusual ages that's neither here nor there. I'm not old (though some days I may feel it), but I'm not so young anymore either. I have a bit of that sneaky thing called life experience that only career changes, extensive traveling, and a familiarity with the "real world" can bring. Even so, every year when my special day rolls around, I'm not sure whether I feel old enough to embrace that extra number.

Happy birthday to me.

Vanilla Cupcakes Vanilla Cupcakes

Since becoming a baker, I've grown acquainted with a phenomenon known as The Baker's Dilemma. The dilemma poses a simple, but curious question: should a baker be expected to make his or her own birthday cake? It's true that a baker may bake a better cake than a friend or family member. It's also true that if they do make the cake themselves, they can have precisely the flavor they would like, elaborate or otherwise. I've debated this question back and forth with friends and fellow bakers alike.

Family and friends tend to agree that it is not only okay for a baker to make his or her own cake, but it's encouraged. I've heard confessions ranging everywhere from "I want to eat good cake, not my cake" to whispered fears that their own cakes wouldn't live up to a baker's expectations ("It's too much pressure to bake for a baker").

Vanilla Cupcakes

On the other hand, professional bakers seem to come to the opposite conclusion. After making a thousand cakes, baking a cake is no longer a novelty. It's work (with the added pressure to meet everyone else's expectations of what a baker's birthday cake should be). To a baker, it's the thought that counts, not the taste. It doesn't matter whether the cake is homemade or a boxed mix with canned frosting—both are loved and equally appreciated.

This year my mother and sister got together to make me my favorite cake, strawberry shortcake. It's a cake I've requested on my birthday a dozen times in my life and I couldn't be more excited to take a fork after it.

Vanilla Cupcakes

It took me two years to find this reliable, light, and moist vanilla cupcake recipe, but it is definitely a keeper. The cupcakes have a delicate crumb, but are tough enough to frost or fill with whatever delights that may strike your fancy. This is a true vanilla cupcake, made with pure vanilla extract (though if you are lucky enough to have vanilla beans on hand, a bean can certainly be used in place of one tablespoon of the extract). Watch the oven closely around 12 minutes; these cupcakes can over-bake rather quickly.

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Blueberry Lemon Crumble

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Blueberry Lemon Crumble

Blueberry Lemon Crumble

After the end of a long winter and cool spring, I grow anxious for fresh fruits and vegetables. Perhaps it's all the months of opening canned vegetables or using frozen fruits, but I reach a point every year where I cave and buy the overpriced fresh fruit in the grocery store. The "fresh" fruit hasn't found its way into a can or the freezer yet, but it lacks the flavor and texture of its seasonal counterparts. In some ways, it's like I'm setting myself up for disappointment—a very expensive disappointment.

If only fruits and vegetables could be in season every month of the year.

Blueberry Lemon Crumble

Well, I've grown anxious. The temperatures outside are occasionally running into the nineties and I'm left sitting next to the air conditioner wishing for a red watermelon. After buying a cheap, but ultimately terrible carton of berries at the market, I've given in. I bought frozen blueberries, citrus fruit, and green beans in a can. It may not be fresh, but it certainly doesn't lack in flavor.

Right now, that's just what I need.

Blueberry Lemon Crumble

Fruit desserts are quintessential to summer evenings. After a hot, humid day, they make for a cool, light pick-me-up to satisfy my sweet tooth without the richness or heaviness a chocolate cake can bring. When I made this crumble, I enjoyed it hot from the oven on a cool rainy morning and chilled after the hot sun invited itself into my living room.

Until I can raid the farmer's markets, frozen fruit will just have to work for me.

Blueberry Lemon Crumble

Blueberry Lemon Crumble is a simple dessert combining sweet blueberries with tart lemon. The blueberries are sprinkled with an oatmeal crumble topping before roasting in the oven until fragrant and bubbly. If you listen closely, you can hear the blueberries sing. This makes for a lovely accompaniment to a cool summer meal.

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Multigrain Bread

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Multigrain Bread

Multigrain Bread

Today marks the second anniversary (and the 250th recipe!) of this blog. It feels surreal to know that I've sat down at this computer three times a week for the last two years to share photographs, recipes, and stories with you. When I started this blog, it was on a whim. I knew nothing about cameras or photographing food, very little about creative writing, and wouldn't have referred to myself as a baker to anyone. It's funny how a couple years can completely turn those statements around.

I caught myself looking back over old recipes this afternoon. I remember much of the inspiration and emotions surrounding each and every one, surprising even myself. It's the words and stories that have slipped my mind. Traveling back in time, sometimes I impress myself with my posts, scarcely believing the words on the page spilled out from my fingertips; other times I want to bury my face in my hands, embarrassed that I displayed such an awful photograph for all of you to see. They say that artists are their own worst critic and I am inclined to agree.

Multigrain Bread Multigrain Bread

The most important thing I've learned about blogging is that it's a journey, not a destination. It's easy for blogging to become a list of mentions or a number of subscribers. Sometimes it's easy to lose sight of the reasons I started blogging in the first place. Blogging is a work in progress (and, to some extent, always will be).

Inspiration is the life blood of blogging. I let myself get swept away with the works of my favorite food photographers and writers. I try to push myself with food photography every time I'm behind a camera lens. I write in hopes of finding my elusive voice, wherever it may be hiding. I never let myself stray too far from the kitchen. As soon as I feel comfortable with where I am, I take a peek at the photographs of Katie Quinn Davies or open a book and read the words of Sue Monk Kidd and realize I have miles and miles left to go.

I love the journey.

Multigrain Bread

Most importantly, I want to thank you. You continually inspire me with your emails and comments. You make me smile when I learn you've experimented with my recipes in your own kitchen. You refuse to let me forget all of the reasons I love blogging, especially needed on those long nights when I'm up late editing photos. Thank you, thank you, thank you.

Now, who is ready to find out what the next year will bring?

Multigrain Bread

Multigrain Bread is a hearty, healthy bread that's fitting for both special occasions and everyday eating. The bread is made with a mixture of bread flour, whole wheat flour, and oats. To give it a more diverse texture, sunflower and flax seeds are kneaded into the dough. Sliced thin, multigrain bread works well for sandwiches or toasted with a spread of butter for breakfast.

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