This Week, In My Kitchen

Baking, eating, gardening, reading and a few things worth sharing.

At the start of each month, I like to share a few things I’m making, eating, and reading. I hope you’re doing well and taking it easy today.

I’m mapping out my week from the comfort of my couch (it’s rainy outside), with a springy yellow teapot I pulled out of the back of the cupboard, full of ginger tea, and enchiladas on the agenda for later.

When May arrives, I feel the push of a million little projects; prep the vegetable garden beds, decide where to plant my annual flowers, inventory and purchase my summer canning supplies, tidy up the garage so I don’t go crazy looking for things, and last but not least, clean out the dreaded spice cabinet.

But first up: these exceptionally good vanilla cupcakes. This recipe is from Sally’s Baking Addiction, a longtime favorite of mine (and millions of others) for reliable baking recipes. I took a dessert class with her years ago and loved it—and this recipe is exactly why.

I used a star tip and a freezer bag to pipe the frosting, and found these natural-colored cupcake liners in the (very well-stocked) baking section at Walmart. I topped some with fresh berries and a sprig of mint, drizzled others with salted caramel sauce from Trader Joe’s, and kept a few simple with sprinkles.

Cute, moist, and very vanilla. I took them to a neighborhood BBQ, and they went fast.

Have we talked yet about the joys of chia pudding? If you’ve never had it, this is your sign to try some. It’s apparently very good for you because it’s packed with fiber among other things, and the way I make it, it can easily pass for dessert—especially with cookies on top.

To make it, add 2 tablespoons chia seeds, ½ teaspoon vanilla, a pinch of nutmeg or cinnamon (or both), and a teaspoon of maple syrup to a jar with a lid. Add ½ cup milk (I like unsweetened toasted coconut almond milk) and give it a good stir. Let it sit for 10 minutes, stir again, then refrigerate for a few hours or up to four days.

Serve with a giant dollop of non-dairy whipped topping or plain yogurt, a little extra nutmeg, or a pile of fresh berries.

While it’s not a hot fudge sundae, it’s surprisingly delicious.

In other news, I will follow this sign every single time.

Apricots should be ready right around when the farmers’ markets start up at the end of the month, which is so exciting.

It’s still a little early, and I’ve got my fingers crossed they’re juicy and flavorful this year—we had such a dry winter out here in the West, you never really know.

I’m ready for my annual jam-making routine, and I’ve got plenty of new half-pint jars, extra lids, pectin, and superfine sugar.

We’ll see how it goes.

In the meantime, let’s have a moment of silence and hope these flowers survive whatever frost decides to show up in the next few weeks. Please.

My neighbor has the most incredible purple irises that just started blooming— they’re tall, perfect, dramatic, and impossible to miss. I stop and look at them every time I walk by, because they’ll be gone almost as quickly as they arrived. I should do more of this.

My Mom always had a small stack of books on her nightstand. She’d say one was for her head, one for her heart, and one just for fun. I’d add one or two for my stomach, just to rounds things out.

Here are a few of the books currently on my nightstand that are worth a look:

• The Success Myth (Emma Gannon): I had somehow decided success meant being famous or training for the Olympics. Apparently, there are other paths.
  This is the third book of hers I’ve read in a few months, and I love her clear and funny writing style.

• The Art of Memoir (Mary Karr): This came highly recommended, and I can confirm it’s both useful and mildly humbling if you’ve ever thought about writing anything at all.

• 3 Doughs 60 Recipes (Lacey Ostermann): I’ll admit I probably would’ve passed this one by if not for all the hype—but it turns out the hype is justified. It’s full of smart tips and very good, very doable recipes.

• The Scone Queen Bakes (Danielle Sepsy): Have you ever had a dry, crumbly, tasteless scone? Me too. We deserve better! Expect great photos, inside tips for success, and fantastic sounding recipes.

• Something From Nothing (Alison Roman): I held off on this one, despite loving Alison Roman’s writing and recipes—I just wasn’t sure it was my kind of cooking. Turns out pantry ingredients can be creative, delightful, and surprisingly chic. I love this book.

Thanks for reading—I really appreciate it. I’ll see you back here next Sunday with something new.