Mama’s banana bread, with a twist!

The cool, rainy, dreary weather created an irresistible urge to play in the kitchen… As I went through my cookbooks, I found a little book my mother put together a few years ago, containing several of my grandmother’s favorite dessert recipes. Her banana bread was always delicious, and I luckily had a few overripe bananas on hand.

I also have a variety of flours I’ve been wanting to experiment with. I stocked up on almond, millet, quinoa, and other types of gluten-free flours awhile ago for a few different cookbook recipes. So instead of using the all-purpose flour the recipe called for, I created my own flour combination. Regular wheat flour (all-purpose flour) is made by grinding roots and grains together, and each gluten-free flour is a particular kind of grain, starch, bean, or nut. They taste best when a few are combined together.

I chose quinoa, millet, and buckwheat flours for a few simple reasons. I never tried quinoa or buckwheat flours, and I had just a little bit of millet leftover. I also wanted to use millet flour because it’s slightly sweet and adds a crumbly texture to baked goods. Quinoa flour was an easy choice because I’ve seen several recipes for cakes and cupcakes that use it, and I read that buckwheat flour pairs great with chocolate. (Have to love anything that pairs well with chocolate!)

Back to Mama’s recipe. The first ingredient – 1/2 cup of shortening. That was quickly replaced with a 1/2 stick of unsalted butter. The 2 cups of all-purpose flour was replaced with 2/3 cups of each gluten-free flour. Chocolate isn’t in her original recipe, but I had a bag of semi-sweet chips on hand, so why not add that too?

Gluten-Free Banana Bread

The first attempt was pretty decent. The loaf could have stayed in the oven for another 10 minutes – it took a lot longer to bake than what Mama’s recipe instructed. It also came out really sweet, and a bit dense for my liking. So I tried again. I cut down the sugar from 1 1/2 cups to 1 cup, and traded in the semi-sweet chocolate chips for dark chocolate. I also made sure the butter was at room temperature before mixing it in with the sugar, and mixed it for a lot longer than what I did the first time around. (It took about 6-7 minutes for the sugar and butter to cream together.)

The result was much better the second time around. While banana bread isn’t meant to be light and spongy, it came out less dense than the first loaf. Cutting down the sugar and changing the chocolate was another good call. This is a rich bread – not a super sweet cake. That, and dark chocolate rules. Enjoy the weekend!

Gluten-Free Banana Bread

Mama's (Gluten-Free!) Banana Bread
Author: 
Recipe type: Gluten-Free
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
The prep time is approximate.
Ingredients
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup sour milk
  • 1 teaspoon vanilla
  • ⅔ cup quinoa flour
  • ⅔ cup millet flour
  • ⅔ cup buckwheat flour
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2-3 mashed ripe bananas
  • 1 11.5 package of extra dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. To make sour milk, add 1 teaspoon of vinegar to the ¼ cup of milk.
  3. Prepare the flour mixture - in a bowl, whisk together all the dry ingredients until well combined.
  4. In a separate large mixing bowl, mix together the butter and sugar.
  5. Beat in the eggs, then add the sour milk and vanilla. Mix until everything is combined.
  6. Continuing to mix the wet ingredients, gradually add the dry.
  7. Once the dry ingredients are fully mixed in, add the bananas.
  8. Pour in the chocolate chips and fold into the batter.
  9. Line a 5" x 9" loaf pan with parchment paper, and pour the mixture in.
  10. Bake at 350 degrees for 1 hour 30 minutes.

 

Easiest Healthy Breakfast Ever – Granola Parfaits

Besides pouring some cereal into a bowl and drowning it in milk, how much easier can breakfast get? After a few weeks of eating too many bagels on-the-go, a change in routine was a necessity. One of the brunch items at the Food Blog Forum conference was a mason jar parfait filled with yogurt, fruit, and granola. With a package of Bear Naked granola tucked in the conference swag bag (fruit and nut mix), there was no good reason to skip making this at home!

Breakfast Granola parfait

I picked up Choboni greek yogurt, tossed in some blackberries and sliced strawberries, and topped it off with the fruit and nut granola. I made several small containers for the week so I could save time each morning. I’m not a ball of sunshine and energy at 6am – the less I have to do before a few cups of coffee, the better! Since the fruit is layered between the yogurt and granola, the granola never got soggy. The serving size container kept everything fresh.

breakfast granola parfaits

 

Easiest Breakfast Ever - Granola Parfaits
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup plain greek yogurt
  • ¼ cup granola
  • Whatever berries or other fruit you would like
Instructions
  1. Yogurt goes on the bottom
  2. Layer the fruit on top of the yogurt (this prevents the granola from becoming soggy)
  3. Top it off with the granola

 

Food Blog Forum – Brunch at Whole Foods in Orlando

Food Blog Forum

 The brunch at Whole Foods in Orlando gets a separate post because I was able to photograph food in decent light. (And the other posts were getting lengthy… 😉 )

Mason jar parfaits, BBQ pork on habanero corn bread, quinoa breakfast salad, strawberry caprese… After all the excitement of the weekend, a leisurely Sunday brunch was a great way to unwind and spend more time with new friends. I’m not going to “talk” too much in this post… I’ll let the photos speak for themselves.

Food Blog Forum

Food Blog Forum

Food Blog Forum

 Food Blog Forum

Food Blog Forum

Food Blog Forum

Food Blog Forum

Food Blog Forum

Food Blog Forum

Whole Foods Orlando

Todd Porter and Diane Cu

Loved seeing Diane and Todd again!

I met some really cool, wonderful, talented people during the conference. Some of them are writers, others are chefs, and most simply enjoy sharing their love of cooking and food. I hope you take a few minutes to check out their blogs!

In no particular order:

Julius of Droolius

Erin of Eat Bake Drink Cook

Vijay of NoshOnIt.com

Annelies of The Food Poet

Kiran of KiranTarun.com

Kasey of Kasey’s Kitchen

Charles of Local Forkful

Lindsey of Love and Olive Oil

Heather of Heather Likes Food

Katie of Katie’s Cucina

Ashley of Couture Palate

Tricia of Once a Month Mom

Stephanie of Macaroni and Cheesecake

Jessica of Cooking Bright

Food Blog Forum Orlando 2013 – Recap Part 2

If you want to catch up, Part 1 is here.

I forgot to post a few photos in my first post about the Food Blog Forum!

Food Blog Forum Grand Floridian

Conference Breakfast, and hanging out with Kasey from Kasey’s Kitchen.

Following Todd and Diane’s talk, we were treated to a special lunch. Disney has a new Mickey Check menu developed especially for kids, and it helps families easily find nutritious meals.

Healthy Food at Disney World

Mickey Check Lunch Menu – iPhone photo

Nutrition, allergies, and kids’ tastes were all taken into consideration, and most of the food is made from scratch. Food stations were set up all over the room with small plates of each item. Mac and cheese, fish sticks (not fried), beef tenderloin, gluten-free chicken pot pie, and a huge dessert table. (Kevin Barron of Pee Dee Foodie has a fantastic podcast, featuring interviews with the Disney chefs about each dish! You definitely should check it out.) The gluten-free chicken pot pie and the pork tenderloin were easily my favorites! The fish was geared towards the person I was as a kid – an extremely picky eater who will only eat bland food. 😉

Food Blog Forum lunch

Food Blog Forum lunch

There was one scary moment that most of us weren’t aware of. I met Rebecca from Foodie With Family at the bowling event, and chatted with her several times throughout the conference day. I had no idea she choked during lunch. One of the Disney chefs saved her life. Rebecca wrote a wonderful post about her experience, recognizing signs of choking, and what to do, so please, read it!!!

Following lunch, we had three more sessions. One was with Tim Warzecha from Disney Imagineering who designs restaurants around the parks. I had no idea how much work goes into every single detail at Disney, and walked away with a new appreciation for it. All the details are part of the story, which we can apply to our own work. We also heard from Elise Bauer of Simply Recipes, Babette Papaj of Bake Space, and Erik Deutsch of Excel PR about technology, the importance of having a site that can be viewed on mobile devices, and how Pinterest is the #1 driver of traffic to food blogs. Elise said if she was starting today, she’s focus on Pinterest rather than SEO and with good reason – personally, the majority of referral traffic to my website comes from Pinterest. Amazing, isn’t it? The last session was with Jeff Houck (Tampa Tribune), David Leite (Leite’s Culinaria), Julie Deily (The Little Kitchen), and Lindsey Landis (Love and Olive Oil), who discussed grassroots community building.

Then it was time for more fun! A quick dinner in Disney’s Hollywood Studios, then off to our dessert party and viewing of Fantastmic! Water, fireworks, music, movies, fire! Sensory overload, but so incredibly fun. And we had time to play in the parks afterwards.

Fantasmic

It's a Small World ride

Random side note – It’s a Small World was my grandmother’s favorite ride… 🙂

food bloggers

Annelies of The Food Poet, Heather of Heather Likes Food, and Kasey of Kasey’s Kitchen

It's a Small World

Entering “It’s a Small World” at The Magic Kingdom. Photo credit: Vijay from NoshOnIt.com

Dole Whip

Thanks for the photo, Vijay!

The final event of the conference was a brunch at Whole Foods in Orlando…which I’ll devote a separate post to because of the photography. 🙂

Food Blog Forum Orlando 2013 – Recap Part 1

I spent last weekend at the Food Blog Forum in Walt Disney World, surrounded by 125 other talented, fun, energetic folks. I arrived at the Grand Floridian a little too late to meet up with Kasey from Kasey’s Kitchen (a fellow broadcast journalism alum from Emerson!) at Epcot, but had plenty of time to wander the resort and eventually settle down with a book on the balcony of the hotel room. I honestly don’t remember the last time I sat outside with nothing to do and just read a book… It’s one of those simple pleasures – nowhere to rush off to, no loud noise, no negativity, no distractions, and plenty of sunshine and warmth… An hour of that was exactly what I needed after weeks of non-stop work. The introvert in me really, really needed it…

 

Hotel Resorts at Walt Disney World

Over the past few years, I’ve really been pushing myself to attend events on my own and meet new people. I find the more I put myself in these kinds of situations, the easier it becomes. While I can’t say the welcome reception on Friday night was a breeze, the mojitos and delicious food helped quite a bit. 😉 I was also really excited to see Diane Cu and Todd Porter, as well as Julie from The Little Kitchen. I met them last May during one of Todd and Diane’s photography workshops.

Following the reception, I headed over to Splitsville in Downtown Disney. The kind folks at Disney invited myself and a few other bloggers to go bowling and try out their menu. I really liked the set up – the lanes are set up in groups of four rather than one huge, long row you typically see at bowling alleys.

Food Blog Forum

Bowling at Disney WorldWe had so much fun – it was a great opportunity to meet and get to know other bloggers attending the conference, and enjoy some nachos, fries, salads, and sushi. Yes, sushi. At a bowling alley. And it was good!

Bowling in Disney World Orlando

Where to get sushi in Disney World

Having met each other, and wanting to take full advantage of our 3-day pass to the parks, Katie, her husband Jon, Amy, and I headed over to the Magic Kingdom. While they enjoyed Splash Mountain, I discovered what all the fuss was about Dole Whip. Pineapple flavored frozen yogurt on a hot, humid day? Yes, please! We also caught the Electrical Parade.

Electrical Parade

The next day started early with helping to finish packing swag bags for conference attendees. Holy swag bag! Julie was *NOT* kidding when she said we’d need an extra bag to take stuff home in! The sponsors of this event were so generous, providing us with snacks, stainless steel water bottles and brushes to clean them, ice cream scoops, spatulas, “Got Milk?” aprons, a beautiful cheese board, and a lot more. Thank you so much to KitchenAid, OXO, Florida Dairy Farmers, Cabot Cheese, America’s Test Kitchen, and everyone else!

After breakfast and a little more networking, we all settled in to learn from a variety of speakers. Scott and Jayden Hair of Steamy Kitchen struck a chord with me right away. They spoke about redefining success and setting goals.

  • When it comes to blogging, put yourself out there – it’s about storytelling. Get specific – what changed your life? Met a new friend? Shared a meal? It’s about showing community and emotion.

Okay, this one scares me a bit. Publishing something on any form of social media is like standing on a cafeteria table and shouting it out to an enormous crowd. I have no problem doing that for brands, events, or organizations, but I hold back with my personal life. Not that I would want to share every single nitty gritty detail, but I do need to be more open in this space. It’s not just “hey, here’s the most recent client project I completed”. It’s about the who, what, where, when, and most importantly why.

  • On defining goals and success: Always start with the emotion you are trying to achieve. What will ____ give me? Power? Freedom? Opportunity? Emotion needs to be the cornerstone. Make memories. Life changes when you change focus.

I’ve been living in the same city for 15 years. I’ve been working for the same company for the past 11 years. (I’m very lucky and fortunate for that, but…11 years?! Already?!?!??) I’ve been trying to figure out what’s next this entire time. Goals have changed many times, but I’ve remained in the same place.

  • Law of Attraction: People who are always happy seem to have great things that come to them. Choose the emotional state you want to be in. We are products of our environment.

My full time job is in the news business. It’s really, really difficult to be happy all the time when 8 hours of the day is saturated by stories like the Oklahoma tornado tragedy, the Jodi Arias sentencing watch, more Boston Marathon bombing related news, and a crazy, crazy attack on a military personnel member in London. (And that’s just a fraction of what’s going on in the world today.) But that’s the nature of the industry I sought a career in. And while I try hard to block the negativity out when I’m not working, the exhaustion from so much negativity sometimes it spills over… (Any advice on this??)

Up next was a session with Todd and Diane of White on Rice Couple. Since I took a workshop with them last year, this session was an excellent reinforcement of everything I learned.

White on Rice Couple

  • Look beyond the obvious – why are you sharing? What is the story?
  • Meaning of food- feeding, nourishing, sharing – what does it mean to you?
  • Be inspired by someone else’s story.
  • Take a moment to think.
  • “Your eyes are your lens, your heart is the shutter.”

Being a photographer, I can’t think of another appropriate moment to wrap this post up! Recap, part 2 – more Disney, new blogger friends, and more food – will be coming soon!

Food Blog Forum at Walt Disney World 2013

Big Group Shot!!! Photo Credit: Jennifer Holt of Walt Disney World

Bee’s Knees Supply – Photography Sneak Peek!

I wish I lived in South Boston, just so I could be closer to this awesome neighborhood market. Seriously.

Chef Jason Owens (Local 149, American Provisions, and M3) opened Bee’s Knees Supply about five weeks ago in Boston’s Fort Point Channel neighborhood. Tucked away on a side street near the Boston Children’s Museum, it’s a gourmet grocery gem. Wine, cheese, chocolate, craft beer, sandwiches, fresh produce, Batch Ice Cream by the scoop 

I’m so excited to be working with them! Here’s a (very) little preview of what I worked on so far. More to come soon!

Bee's Knees Supply

Bee’s Knees Supply is located at 12 Farnsworth Street in South Boston.

My home… #BostonStrong – The Week That Was The Boston Marathon Bombing

Boston Marathon Memorial sign

Boston Marathon Memorial

This post is incredibly insignificant compared to the stories and ordeals of others…

I just need to write… Need to put words and images somewhere…

Monday, April 15th was the last day of a two week vacation. It was going to be a fun day – brunch and drinks downtown with friends at The Pour House, a little marathon spectating and cheering, and then returning home to work on a food photography project. But I felt a need to get my client’s project started early that morning. I texted my friends, telling them to enjoy a few beers for me. I was sad to miss cheering the runners down the final stretch of Boylston Street… After all, it’s tradition.

After wrapping up in the early afternoon, I logged onto Twitter and learned about what happened. My heart leapt into my throat and felt sick to my stomach. My friends – women who I consider my sisters – had moved to a hotel bar closer to the finish line. Luckily, they were in the back of the bar and ran out the emergency exit when they heard the explosions. Some other friends were volunteering somewhere after the finish line, and one by one they checked in on Facebook – they were okay. Then I learned an acquaintance was mere feet away from the bomb in front of Marathon Sports. How he escaped without a physical scratch, we’ll never know.

I sat in my apartment, glued to my television. I was scared for my co-workers… My full time job is with a local news station, WHDH-TV. I bounce back and forth between the director and assistant director chairs. That day, a photographer was on the media bridge over the finish line and caught the first explosion on camera. Several reporters were at the scene… I was scared for them. But that feeling was nothing compared to what the rest of the week had in store.

Non-stop news coverage. Images flying in from the scene. Press conferences, video of the explosion playing over and over and over again, victims being wheeled away… Images of those who lost their lives… Tears… Chaos and yelling in the control room. Friends of friends knew the people who died… Too close… “Hi Uncle Al! I’m on the air right now, can’t talk, I’m fine, I’ll call you later, okay?”… A lot of chaos and yelling in the control room. Oh, hey there friendly neighborhood snipers, dressed in black and holding automatic rifles of some sort! Thanks for keeping us safe! Live coverage of President Obama’s visit. Interfaith service broadcast. Boston Strong. More press conferences. The world’s eyes on our beloved city…

Thursday evening came. I met a friend for a drink. A drink turned into several drinks, making some new friends at the bar, and celebrating one of their birthdays. A beautiful occasion worth celebrating and being happy about! I got home and fell asleep at midnight.

2:30 AM, a text from my friend Sophia in Los Angeles woke me up: “Thinking of you… Hope you’re doing okay. Let’s talk soon”. She had checked in earlier in the week…maybe this was a drunk text? Nah, she’s not that type. Still weird though. I turned over and closed my eyes. My phone beeped again. Another text from my friend Jack in Los Angeles: “WHAT IS GOING ON IN BOSTON?! ARE YOU OKAY?!?!”. I leapt out of bed and turned on the news, only to see my co-worker caught in the middle of gunfire with the bombing suspects. One suspect died. I was shaking.

Watertown, MA. One friend had FBI agents on his lawn and saw a huge spotlight shining into the house across the street. More friends live a few blocks away from the gunfight. My boyfriend heard the gun shots, and he lives a town over. It was a sleepless night. I got to work at 6:30 AM.

Our reporter who had bullets whiz by his head was still on the air. More reporters were out there. Every law enforcement agency was out there. Putting reporters on the air, one by one, summarizing the scenes. Swat teams surround a garage right next to a reporter while they are on the air. Me: “Oh God…um…can we keep the suspects photos in…in preview…just in case…” I swallowed hard. That was the most terrifying moment in my television career. There was no knowing if the suspect was actually in there…and if he was, what he would do…

Rotate in and out of the director chair with co-workers for hours. Please, please, please, don’t let anything bad happen out there… Things started quieting down around 7PM… The lock down was lifted… I started thinking about going home, but then the suspect was found hiding in a boat. In Watertown. Gun fire. Reporters and photographers in danger again.

And then it was over. Relief. As I left work, the streets were still very quiet. I walked past a police station, as the guys were starting to pull in from Watertown. “Thank you so much for everything you did this week…” One officer could only give a tired, weary smile, and a nod. The other rejoiced that he could finally go home and made a bee line for his car. Another mentioned where they were all going drinking. They, along with all the EMT’s and folks at local hospitals, deserve all the beers in the world.

Jeff had a bottle of wine waiting for me when I got home. And I broke down the second I closed the door. The city I lived in for 15 years…the innocent people who are recovering and learning to manage the difficult memories…there are so many amazing stories emerging about them…my co-workers out there in the middle of it all…my friends who live in and around Watertown…the images all flying in at the same time, and choosing which ones you the viewers see at home…

Bad dreams. Dreams woke me every hour or so for a few nights. If I’m experiencing that, I can’t begin to imagine what others are experiencing… *BIG HUGS TO YOU*

I visited the memorial on Monday… Took it all in… The media presence, the barricades, the empty street, the notes, sneakers, marathon medals, trinkets… I walked down Newbury Street, which runs parallel to Boylston. It was nearly empty of pedestrians. Smaller memorials at the cross streets… Niketown, completely covered in messages written with chalk… The messages from all around the world… Heartwarming and comforting.

We were shaken, but not broken. We are Boston. We are one. And no one messes with our f-ing city.

Boylston Street Reopens

Boston Marathon Bombing Memorial

Boston Marathon Bombing

Boston Marathon Bombing Memorial

Boston Strong

Boston Marathon Bombing Memorials

Boston Marathon Bombing

Boston Marathon Bombing

1 Year Blogiversary and Ricotta Egg Biscuits for Easter

My little space on the internet turns 1 this week! I started a blog to get a fresh start with photography and get into the practice of writing more often. Food photography was just starting to catch my eye, and I had no idea it would become the center of this website. Last year at this time, I didn’t know I would work for a few small businesses, second shoot a few weddings, and photograph several events. So thank you to everyone I worked with last year, and to my friends and family for their support! I’m hoping year 2 will be just as surprising!

Looking back through the blog, I see a lot of room for growth! I’d love to be more consistent with posts, take my time styling each food photograph before taking the picture, and incorporate a little something else I’ve specialized in since I was 16 years old – video.

 

FUN. No, really, it was really fun to create the video. While I’m looking at this short video and seeing things I want to fix and improve, I’m so excited to start offering short promo videos like this to clients! I’ve worked in video production for the past 17 years – I was a junior in high school when I first picked up a video camera and been working in TV professionally for 11 years, so this is a natural addition. I’m thrilled to offer a service that combines my video production, photography, and marketing skills to clients who want a visual boost on their websites and social media pages.

Easter cookies ricotta egg biscuits

So with Easter coming up this weekend, I whipped up some ricotta egg biscuits to share. Mom and I made these together all the time, and they’re a dessert staple on Easter. Can’t have Easter dinner without egg biscuits for dessert – they’re one of my favorite holiday cookies!

Enjoy the rest of your week, and hope you have a great weekend! xoxo

Frosting for Ricotta Egg Biscuits
Recipe type: Cookie
Cuisine: Italian
 
Ingredients
  • Cookie batter:
  • ½ pound butter
  • 2 cups sugar
  • 2 eggs
  • 2 TSP lemon flavoring
  • 4 cups flour (gluten-free all purposed flour can be used)
  • 1 TSP baking soda
  • 1 TSP baking powder
  • 1 15 oz container of ricotta cheese
  • Frosting:
  • 1 box confectionary sugar
  • 1 stick of butter
  • 1 TSP of vanilla or lemon flavoring
  • Milk
Instructions
  1. Mix butter and sugar together, and add eggs one at a time.
  2. Mix in lemon flavoring, and flour, one cup at a time.
  3. Mix in baking soda, baking powder, and ricotta cheese. Combine until completely blended.
  4. Drop by rounded tablespoons onto ungreased cookie sheet and bake at 350 degrees for 15 minutes. Do not brown tops. Frost when cool.
  5. Frosting:
  6. Soften butter and mix with sugar.
  7. Add vanilla or lemon flavoring to taste and enough milk to make the mixture spread easily. Frost cooled egg biscuits.

EH Chocolatier’s Easter Chocolate Collection

EH Chocolatier Artisan Chocolates

Just a quick post to say hi and share some new work, just in time for Easter!  EH Chocolatier is an artisan chocolate company based in Somerville, MA. Elaine and Catherine create beautiful, delicious bonbons and confections! Right before Valentine’s Day, their salted caramels were selected by the New York Times as one of the “Best in the Box”. For Easter, they’re offering these cute chocolate bunnies, and bonbons filled with flavors like marshmallow, honey caramel, and maple pecan butter, just to name a few.

Birthday Baking FAIL – Stories in Baking Disasters

Happy Saturday! I’m soooo glad it’s the weekend. Was it one of those weeks that just wouldn’t end for you too? After hanging out with “lil’ sis” after work, I promised myself a quiet night in to recharge. February is always a drab month and I wanted to charge into March with motivation and energy. I have a three-day weekend! I was going to get up early! I was going to make pre-birthday cupcakes for myself and my friend Stephanie, whose birthday is the day after mine! YAY! We both love a good cupcake!

Or so I thought. My alarm went off at 7:45. It was another horrible night of sleep for no good reason. Coffee. Music. That would wake me up. Flipping through recipes, I decided I would make a gluten-free version so Jeff could enjoy a cupcake too. These would be great! I’m seeing a lot of friends tonight, so I could share the deliciousness! And I’d have fun photographing the cupcakes! (You can see where this is going…)

The recipe I liked called for chocolate, and I don’t have chocolate in my apartment right now… (The horror!) Oh, well, I’ll just adapt a similar recipe for a cake and use the measurements and baking times for this cupcake recipe…

Cupcake batter

Bad idea. Really, really, really bad idea. I’m so glad I decided to hold off on making frosting! The edges burned to the pan. The inside of the cupcake is basically raw. I’m not going to pretend I know anything about developing a recipe for baked goods because at this point, I don’t. I’m going to add that to the growing “things I need to learn” list. But after how this week unfolded, how could I be surprised? All I can do is laugh and photograph my failure.

cupcake baking fail

Sorry, Stephanie!!! I will buy us cupcakes from a baker who knows what they’re doing. It’s always better to have cupcakes on your actual birthday anyway, right???

For those of you who bake often, do you have any advice for adapting baking recipes or swapping ingredients? I’d love to hear it!