Today, I’m very excited to announce that I’m launching the second part of my baking blog adventure: made-to-order cupcakes for the UChicago community!
If you look at the Orders tab now, you’ll see a handy little form and all the information you’ll need to get homemade cupcakes delivered to your dorm. Not to mention that 50% of the profits from any orders placed between now and May 17th will go toward Relay for Life!
The drop-down options are slim, but you can always leave me a note in your order if you want something different. I’m happy to try out different ideas!
Serious moment though, guys: this is a big step. I’d really love to share my baking on a much larger scale, but I need help to do it. So tell your friends, tell your RAs, tell anyone who lives on campus who would want to order cupcakes. And don’t forget that for the next month, you’ll be helping a great cause!
I can’t wait to see where this will take me. I hope you’ll all stick around for the ride. 🙂
In the vein of recipes I’m dying to make again, I have these gingersnap cookies for you all today!
They’re another one of the many recipes I’ve bookmarked from Sally’s Baking Addiction, and they are dangerous. Bite-sized, chewy bits of sweet perfection with a zing of ginger softened by the creamy butterscotch chips that melt into the thumbprints of these cookies. You eat one…and then two…and then ten, and all of a sudden, your massive batch of cookies has been depleted and you’re left confused and very full.
Totally worth it, though. 😉
The butterscotch is what really does it. And don’t be fooled: there’s no “snap” in these gingersnaps. They’re pillowy and practically melt in your mouth–just how I like my cookies! Perfect with a cup of tea, a glass of milk, or just to pop every time you walk by the kitchen counter.
NOTE: Be extremely careful when measuring out the flour for this recipe! 3 cups leaves a lot of room for error, and it’s super easy to pack way more flour than you need into your measuring cup. Use the spoon and level method to keep your dough from ending up sad and powdery (like mine did the first time…oops). I also over-baked mine by accident, so really stick to the recipe, and you won’t end up with cracked cookies like mine. (Delicious nonetheless!) I’ll try these again when I’m home and get some better pictures.
If you’re in the Midwest, keep your fingers crossed for sunshine soon! And if that doesn’t work, just bake a batch of these babies and let the warm ginger make up for the silly weather. 🙂
P.S. Keep your eye out for a ~special announcement~ tonight! If you live in the UofC area, you’ll definitely want to see this!
Despite the chilly rain that’s been assaulting Chicago for a week now, it is indeed spring, and my cravings are showing it. Sweet, juicy berries, tangy citrus, froyo piled high with every topping in the store–this is all I want anymore.
I’m finding myself thinking of last summer’s recipes, so today I have a throwback for you guys. One of my favorites that I made last spring and summer. Multiple times. Because they were that good.
I followed the recipe exactly, going with the suggestion of cream cheese frosting with added lemon juice and zest. My favorite part about these is that nobody expects an entire strawberry inside the cupcake. It’s a pleasant, juicy surprise that contrasts nicely against the texture of this dense cake. You don’t need big strawberries, but make sure they’re nice and ripe, so you really get the full berry sweetness to complement all the lemon in these.
The photos are not quite up to my usual standards, so forgive me for that, please. They’re a bit old. But just last week I bought some of the biggest, reddest strawberries I’ve ever had, so I’m hoping that as soon as this rain clears up, there will be a lot more of those berries–and some of these cupcakes–anew in my life.