I realize that it has been close to 2 months since my last post. I have been struggling with what to do about my blog these days. As you might remember, life has changed quite a bit for me this summer, new job, new friends, and grad school started last week. I have still been cooking, but haven’t been as good about documenting it as I was in the past.
I feel like I am at a crossroads with my blog, and I am trying to figure out where to go. I started this blog 2 years ago as a project, a hobby, something to pour my energy and creativity into. I had just gotten married, and as anyone who has anything to do with planning a wedding knows, it can be time consuming and once it’s over you can be left with a feeling of, “well what now?”. So I decided to start a food blog. It was a learning process, my photography was pretty bad in the beginning (not that it’s magazine quality now), and I had yet to really find a voice as a blogger.
After that first year we bought a condo, which was a great place to focus my energy and creativity. It’s grown so much, and for the time being I am truly happy with the decor, so I don’t need to focus as much time into that. I am a person who craves projects (although I don’t always finish them quickly, take my quilt I have been working on for close to 2 years, the good news is that it is so close to being finished!), because I like having things to do. Just ask Brad, I’m not one to sit around doing nothing for days on end (unless it’s a vacation from work, then I definitely can sit around and do nothing but read).
Right now school will be the focus of my energy. Working full time and going to grad school part time at night is definitely going to be a challenge, but a welcome one at that. I am hoping that when I am done I will be able to have the skills to someday down the road run some sort of community arts organization, a true collaboration of my artist within and my desire to work for the arts in a different way than being a traditional artist.
So for now I am going on a bit of a blog hiatus. I will still continue to read my favorite blogs and keep up with what is going on in the blogging world (as well as the world of the home cook/foodie), but I think I will not be spending as much of my time hunting for new recipes to try and share with the world.
I wasn’t sure what would come of this project, and it made me break out of my regular cooking shell and try new things. Some were successful, others were complete failures (and not necessarily shared with my readers). I wasn’t sure if anyone would actually read my blog besides my mom and friends, but people did. And they commented, which I also really appreciated. So here’s to seeing where the road takes me, and who knows, maybe we will meet again sometime in the future!
P.S. I just discovered that I never posted the recipe for s’mores cupcakes, so I am going to share them below. They are easy, awesome, and a total crowd-pleaser, so make them, immediately.
Source: Macaroni and Cheesecake
3/4 cup dutch processed cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup low fat buttermilk
3 tablespoons canola oil or applesauce
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with foil liners or squares of foil for the rustic look; set aside.
In the bowl of a stand mixer, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and beat until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Spoon batter out evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool completely.
Marshmallow Fluff Frosting
2 sticks unsalted butter, room temperature
2 cups confectioner’s sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream (or fluff, if you are from New England)
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high until light and fluffy. Add the confectioner’s sugar, 1/4 cup at a time, and beat until fluffy each time
Beat in the vanilla until incorporated. Add the marshmallow fluff and beat until creamy.
Pipe the frosting on the cooled cupcakes using a large ziploc bag with the end snipped off (a la Sandra Lee). Top the piped frosting with crushed graham crackers and an individual piece of hershey’s chocolate.