I've recently unearthed my stone collection from when I was younger. It's amazing to me, that through out all of my moves in my life, and in the past few years, I am able to hold on to little things like these earthly gumdrops.
Some of them look simply tasty, don't they?? And dearie dear, do I love some tigers eye!
(do you like the flower?? I made it late one night, and am thinking about the next to come, any color suggestions?)
It's raining today, it started as I drove home from work, straight into the storm. I counted at least 40 lighting bursts within 15 minutes. The long, hair thin cracks of light in the sky, and the bright explosions of light that fill the sky. It wasn't even that dark yet, and the sky would sizzle with brightness. Then the thunder began, cracking like a bullwhip. I love storms. Luckily, this place has had a good round of them this summer. It pours, it can pour for hours, so that the whole world is eaten up in soft dark gray water. So you can hardly see if you're stuck driving. I'd rather sit on my porch getting sprayed on by the drops that jump back up to the sky. My yarn grows into a river, reminding me again why a rock garden on the side of the house would be such a good idea. A place of quiet to help with times of rolling, avalanche like thunder and buckets of cool rain.
The thunder is purring away now, sloping through the clouds, following the rain, the wind has let up and the trees are once more quiet. The kitten will soon come out from under the bed. She'll go straight back there if it starts again, which it has habits of doing. Right when you think it's over, that it is safe to venture out without an umbrella and rain boots (I really need a pair...) it begins all over again. The wind dancing hard through the leaves, the water pouring down the sky, the thunder shaking the widow panes.
I love thunder. I love the shocking surprise of it, even when I know it's coming, after seeing a beauty of a lighting strike sprint across the purple gray clouds. But you never quite know how loud it will be, how soon it's coming. It's like the game we played as kids, racing to pop the most balloons by sitting on them. you know you'll hit the floor with a bang, but oh the fun of the suspense!!! It might take one or two hops to get that balloon to surrender. It might take two seconds or thirty for the thunder to roll into my head. I love deep sounds.
So. Who doesn't know what a whoopie pie is? I learned about them when I lived in the Shenandoah Valley of Virgina at the bakery I was lucky enough to work at. They're not limited at all in flavors, we did chocolate, pumpkin, vanilla, and even red velvet once!
Esentially, they are two cupcake tops with some sort of cream filling in the middle. Like a moonpie without the chocolate dip part. (do I have that right southerners? I'm learning...)
And so, I present, via the darling J, Raspberry Lemon Woopie pies:
1/2 c butter (room temp) 1 cup and 3 tsp brown sugar 1 TBSP grated lemon zest 1tsp vanilla 1 large egg 2 1/4 c flower 3/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 cup whole milk (all I had was 2 percent... so I added some of the heavy cream worked just dandy!) 3/4 c heavy cream 1 cup fresh raspberries! (I used frozen)
Heat the oven to 350. Mix together butter, 1 c of sugar (holding the 3tbsp back), & lemon zest til light and creamy. Add vanilla and egg and beat the heck out of it. In a second bowl, combine the dry ingredients and add them to the wet stuff alternating between the milk and the dry, mixing everything before adding the next dollop. Drop the batter in 2 tbsp mounds about 2 inches apart on to your baking sheet (parchment paper is very helpful here) * Also very important, try your best to make these as evenly shaped as possible, nothing's worse than lopsided woopie pies... at least, not while you're trying to make these tasty beauties. * Bake until puffed and pale golden brown around the edges, 12-19 min. Be sure to rotate the sheets in the middle of this!
Right before serving the whoopies, whip cream and the 3 tbsp of sugar together into soft peaks. fold the raspberries amongst the cream. Plop a healthy amount on the bottom half of your pies, and then add the top.
Then try not to eat them all at once. I made these for my friend's birthday party and so I can't tell you how long they last, since we ate them all that night. But man, they are some of the prettiest desserts you'll ever see, all that yellowy pinky goodness!mmmmmm
Recipe to come soon, sadly, they did not last long enough after being put together for me to photograph them. I took this photo whilst mixing them up (yes, all by hand... I have no whirring contraptions in my kitchen... yet!).
I think it is my new favorite photo of me, if I do say so myself... which I do! Aprons do wonders for your mood when cooking. I wear them out and about town some days too, they are also fun as the dickins to make.
I will be making them again, and am not afraid to change the berries!
I keep waiting til I have more time, more energy, more photos, something profound to pop in my head for this poor blog. It's time to just start posting what I'm doing, no matter how silly it is. Now, let's see if I can do that!