Earlier this month, was my Mom’s birthday. And we all know what that means! CAKE!!!! :-) Except it was already a busy weekend and I didn’t have the time I needed to dedicate to a whole cake. So I compromised… CUPCAKES!!! :-)
Are you ready for my last “summer” recipe of the season? I hope so, because I’m bursting to share this one with you!… Chocolate cake batter ice cream, with chocolate chunks (because what goes better with chocolate than MORE chocolate, right? :-) )… And when the only pants that still fit you are your jogging sweats, please keep in mind that this is not my fault. I’m holding Jamie over at Love Bakes Good Cakes responsible, because it was her delicious looking recipe that inspired me… So my conscience is clean ;-)
Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars :-) The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
Recently, at our local farmer’s market, we noticed that one of the vendors was selling her blueberries in 10lbs cases for $20 each… I don’t know about you, but it seemed like a steal to us, so we bought some… Ok. Actually, we bought 2 cases… Now, incase you were curious, once they’re no longer in the box, 20lbs of blueberries is A LOT of blueberries… How did we use up those berries, you ask?
Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.