Okay, it's offish, fall is here. Which apparently means it's time for pumpkin or something?
Seriously, though, when did seasonal appreciation for pumpkin turn into yearly pumpkin hysteria? Pinterest has been 89% pumpkin since late August. Pumpkin spice coffee selfies litter my newsfeed. I posted a filtered picture of a can of pumpkin on instagram and a lot of you "liked" it. A can of pumpkin. I'm starting to become suspicious that we've all been conned by a multi-year marketing campaign by Starbucks.
I'm honestly not a big fan of eating blueberries straight, but I still buy tons of them at the farmer's market, because I do love them in baked goods. Particularly of the breakfast-y variety.
I have to be real with you, my life is a wreck right now. I really, really don't feel like going into it. Like, you have no idea. But I'm fatigued as fuck and I lost 3 pounds in a week thanks to a shitty appetite and I am angry at the world for fucking excellent reasons. I regretted picking this recipe almost immediately, because it's fussy and has a lot of steps and I thought I was going to pass out in my kitchen. And then I fell asleep without trying it.
This past week felt like it lasted roughly 18 days. I woke up on Tuesday thinking that it had to be Thursday. When Friday rolled around, did I decide to go home and take a nap, or enjoy some quality time with Netflix? No. I decided I needed to make cupcakes. That probably says a lot about me. Here's the thing about cupcakes. I do love them. What's not to love about miniature cakes? Unfortunately, many times, a lot. This might be blasphemy, but I like frosting in small doses. Those big swirls of frosting typical to bakery cupcakes have a tendency to make my teeth hurt. But far worse and far too common an offense is dry cake. Every time I get a three dollar cupcake with dry, unappealing cake is one time closer to the day I lose it and smash some display case windows. It's probably just safer I make my own. Continue reading
I adore carrot cake. I have a slight problem though. I hate, hate, hate the abominations known to others as "raisins." And carrot cake? People really like putting raisins in it. This recipe, however, didn't even list raisins, not even as an optional ingredient. I was liking it already.
Fortunately, my first impression proved correct when I actually got around to baking the cupcakes. Stuffed full of carrots, moist without being oily, and not too sweet, even with the icing. The maple syrup adds just a hint of maple flavor, enough to make itself known but not so much that it overwhelms the delicate taste of the cake.
And delicious. See, it worked out neatly that my dad's birthday was only a few days after I decided to finally get around to starting this blog. So, of course, I made a cake. Because what's a birthday without cake? Don't worry, bourbon will be making an appearance soon enough. Along with some things that might actually have some vitamins in them.
So, cake. This cake is a peanut butter cake with chocolate cream cheese frosting, from my latest and greatest cookbook courtesy of Joy the Baker. The peanut butter birthday cake caught my eye on the first read-through, but me being me, I immediately thought "this needs chocolate frosting." Peanut butter is great, but when paired with chocolate, it becomes divine. Like I needed to tell you that.