Domesti-Katie
Its really not often that I stretch my domestic legs. I’m not a big baker (…because I suck at it). I’m not a big cleaner (…because I suck at it). I’m not a big craft person (…because I suck at it). But this week I have decided to dust off my apron. Literally.
I started by roasting a chicken. And, as always, Beanie was my sous chef.
Isn’t it a pretty chicken? You can’t even tell by looking at it that the inside core of this pretty chicken is raw, can you? Eat your heart out, Donna Reed.
What is that part that’s missing on your pretty chicken, you may ask. Well, that’s where I got hungry and started knawing on one of the chicken legs before I cut him up. Don’t worry. That was one of the cooked parts.
As if that roast chicken doesn’t say domestic goddess, yesterday I (attempted to) bake cupcakes. It was a box cake mix. How bad could things go, right? Wrong.
I filled the cupcake papers too much and so my cupcakes were enormous. Abnormally enormous. You could land small aircraft on them.
On the positive side, because the cupcakes were so big, they sank down in the center. This means I can fill the center of the cupcakes with a little pool of icing. Yummmmmm…………
I think that’s what domestication is really all about. When life hands you sunken cupcakes, fill the holes with icing.
13 Comments
Zoe
Oh my! What interesting cupcakes. I’m sure they tasted wonderful 🙂
Casey
lol. great cupcakes, more icing is better!
Candice
When baking for yourself, taste is always the most important anyway… but whenever you bake cupcakes or muffins, only fill the tins 2/3 of the way. That works most of the time.
And I have the same apron – yay for multi-color stripes 😀
RatalieNose
this made me hungry
Lori at I Can Grow People
If you ever find yourself back in Tallahassee, a new “cupcakery” just opened. It is called Leo & Lucy’s. I went today and Oh. My God. SO. Good.
holly
you are my favorite.
Jeska
Looks don’t matter. What matters is what they taste like and whether or not your husband will eat them.
Miss M!
Get an ice cream scoop. One of the old school ones with the spring handle like cafeteria ladies use. Use that to fill your cupcake liners with batter. Not only is it the perfect amount of batter, they’ll all come out pretty uniform in size and you’ll make less of a mess (in theory, at least) filling them that way.
Christina
I’m sorry, but that one picture of your cupcake (second one posted) made me laugh out loud…I love it! Looking on the bright side of things, an excellent way to live!
Ro
I love your site-your humor and writing are top notch. I, too, laughed and laughed outloud at cupcake image #2….can’t help it! Kind of resembles a flying saucer. We’ll blame it on the angle of the shot…still lmao.
Ro
Iggy
OMG! I have tears running down my face, that was hysterical! I remember all the trials I faced when first startign to bake. The good news is that the more you do it the better you get!
Your situation was a win win, more top means more frosting, dip in the middle means more frosting. There is nothing wrong with more frosting!
I now live in the mountains of Colorado so I’ve had to relearn how to bake. My first batch of brownies up here never did get firm. Like learning all over again…
naomi
hey that’s a great idea for sunken muffins! that almost always happens to me when I try a new muffin recipe for the first time. normally I just throw them out because I don’t want anyone to know of my failure…but I’ll just fill them with icing from now on!
Sarah
OH you would sooooo have loved my story about beef jello. It was SUPPOSED to be beef burgandy and it took alllll day to make….and then I had a run-in with corn starch. To this day, I avoid it at all costs. It is, however, quite effective as a thickener.
And then there was the time I was going to make mac and cheese and I didn’t have any macaroni, so I thought I’d use quinoa instead. My friend called it sassy grits…I called it cheesy goo.
But normally I’m pretty good. I’m into making bread these days. Although, it turns out I don’t know how to knead bread properly. Nothing You Tube can’t fix. Just FYI, I will NOT be employing the art of French kneading….I think it’d give me a hernia.