My two major activities as of late:
Eat. Sleep. Press repeat.
At first it was just one of those days. Which somehow turned into one of those weeks. And that kind of bled into two weeks… Maybe it’s because I’ve been a little down as of late. Not quite sure what it is exactly but kind of one of those existential, deep funkity funks. Contemplating questions that don’t really have satisfying answers like “What am I doing with my life?” and “What is in that tupperware in the back of the fridge?”
A troubling void that can really only be fulfilled by…. Food. Lots of food.
Penne a la vodka recipe here
Also had the amazing Pelmeni with rabbit, mascarpone, pearl onions, truffle oil, sage, and shiitake mushrooms a few days ago. Incredibly delicious.
And when I’m a funk and eating doesn’t help, you know what I do?
I bake. I bake bake bake. Bake that stress into something that I can eat. It’s a wonder I don’t weigh 1000 pounds yet. We’ll get there eventually. One stick of butter at a time.
When you’re stressed you need some guilty pleasures. Strawberry cupcakes with strawberry frosting. That totes taste like strawberry milk. Red lipstick that I bust out when I feel extra fancy. Accidentally matching outfits with Steph Yu. Instant mood uplift. Even though I ruined our picture by admiring my friend-bear. (Photo courtesy of Chinita!)
I feel like a chubby bunny but I think I’m ready to face the world tomorrow. Monday morning, I’m gonna own you.
Sprinkles Strawberry Cupcakes with Strawberry Frosting
from Candace Nelson of Sprinkles
Makes one dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles’ Strawberry Frosting
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.