Musings on the Cupcake Craze

In a previous food post, I spoke about a breakfast crawl I made in my area and since then I have worked on completing the cupcake crawl I so deeply desired. The endless variety of flavors and seasonal menus is accessible to people of all ages and backgrounds. That’s what was so approachable about the cupcake and the precise stipulation that rocketed it to the top. However, the cupcake craze has peaked and is on its way out. Sure it will remain a cute idea that flourishes in special markets, but as a sweeping fad, I doubt every bakery will bother to boast a spread of cupcakes in the near future.

Before you only see cupcakes at children’s birthday parties again, be sure to try some of the premiere cupcakeries in your area. The Greater Boston region has some delectable offerings and although I have managed to taste several, I continue to work through the list. The hallmark of the perfect cupcake is a moist cake, flavorful frosting and an equal ratio of both. Adding a filling can never detract from the superiority of a cupcake. Three noteworthy cupcakeries with such pinnacle products are Kickass, Sweet and Cupcake Charlies. Each of these locations drew me in through their tempting menus and an unparalleled satisfaction urged me to return.

Eating the same sugary base several times over can become irritating on a cupcake crawl—leading you to crave something salty and savory. Let me be clear, this necessary sugar withdrawal is common amongst mediocre bakeries, but at the aforementioned locations, the sheer amount of options entices you to continue eating or at least purchasing a box to-go. “If these places are as good as you say”, you ask, “how could they ever go out of style?” Remember pet rocks? Fondue? Webkinz? All fads fade. Sure, they linger, but their star power vanishes—as will many cupcakeries. The best will likely hold out (I hope these three sure do!) but some newer, cooler trend will reign over the foodie frenzy.  

 It’s hard to say what it will be. My best guess would be on doughnuts. Why? Well, I bet the same question was asked about cupcakes. And the answer remains the same: Who doesn’t like a donut? Endangered food trends are often the most fun to explore, so search around for a nearby cupcake establishment. If you are in the vicinity of Beantown, support the waning fashion and use one of these cupcake stores to furnish your next special event!

The Cooking Comfort Zone and How to Get There

Does the idea of baking a cake from scratch terrify you? Is the only option for ethnic food take out? Do you laugh (and maybe cry) at the suggestion of homemade bread? Well, you’re not the only one. But that doesn’t mean you can’t do it. In five steps, you can transform your kitchen skills from industrial pawn to creative chef.

Step One: Be active in the kitchen. So maybe your meals come from a drive-through window, or out of a box. The first step to becoming a better cook is to take the leap of faith and start cooking on your own. If you already cook, but your skills are limited—keep up the good work. After all, practice makes perfect.  Create simple meals, snacks and desserts. Integrate what you know with fresh ingredients. Although you can use boxed preparation for pastas, potatoes, brownies, etc., throwing in fresh herbs for savory foods and sweet accents like chocolate chips in a dessert will start to grow your confidence.

Step Two: Try a simple recipe. At this point, you should start leaving your addiction to premade foods behind. It’s okay to use this angle as a crutch for harder recipes, but let’s improve your capabilities by seeking out a few simple recipes. For something to cook, try a straightforward stir-fry.  That doesn’t mean its Asian influenced. Toss some similar sized chicken and vegetables together in a pan and cook it up. If you’d like to try your hand at baking, cookies is a good place to start. Search out more simple recipes from family and friends or even the internet.  

Step Three: Buy a cookbook. Now you have several simple recipes under your belt and a solid confidence to increase the difficulty (and flavor!) or your repertoire. Put together a meal that uses red meat or fish as these are proteins that take several repetitions to fully understand at what point and in what manner of cooking they taste best. To keep the menu healthy, use eggplant or mushrooms as the star of the plate. Risotto is another good dish to try. Keep things small for baking. Cupcakes, bars and other petite confections. Search through your cookbook for ideas as it is now your best friend.  

Step Four: Take it up a notch! Experiment with the flavor palate you have developed and start creating ideas for the dinner course. Cirtus and herbs love seafood. Bold flavors beef up hearty meats and poultry has become versatile. Toss accents into salads and sides like nuts and dried fruits. Try making your pasta fresh with homemade Italian bread. Challenge yourself to create complex goodies like pies and cheesecakes. Turn your favorite cupcake recipe into a two layered cake, using the same icing to decorate. Hopefully you’ve found dishes at either end of the spectrum that are your go-to plan for impromptu dinner parties and holidays.

Step Five: Dazzle with your food.  When reaching this milestone, you can experiment with the succulent offerings of the world. Until now you have likely focused on whatever cultural food you’ve grown up with or your region’s staples, but it’s time to expand. Look to the major culinary fads for inspiration and try making a meal you would have purchased previously only at a restaurant. This same concept translates to the after dinner treats. Something as common as ice cream is now within your reach to make at home. Quality kitchen equipment can now be invested in with the promise of a worthwhile reward. Your skills can span breakfast, lunch and dinner and all pit-stops in-between.

These steps aren’t offered as something you can accomplish overnight or even in a week. Becoming comfortable, flexible and self-reliant in the kitchen takes time. But you should enjoy each step as you go and manage them at your own pace. When recipes become effortless you should move your study to the next level. A variety of cookbooks, supermarkets, farmer’s markets and specialty stores are at your disposal for gaining knowledge and encouragement. And once you have completed the process, you can share your newfound wisdom with others through the gregarious gift of global, fun and flavorful food.

The Breakfast Crawl

While on an unrelated work assignment, I found myself touring bakeries and cafés in the Metrowest and Norfolk county areas of Greater Boston.  My objective quickly transformed from a simple, yet repetitive task to a ravenous, impromptu food critic. Expecting to see mountains of scones, muffins and bagels, it came as a surprise to me that each bakery also sported some savory shade of a luncheon café. Had this trail taken me through these quaint, side-road shops several hours later, surely I would have sampled their great array of sandwiches, but alas, it was barely past the sunrise so I happily dined on delectable pastries. I broke from my typical pattern of eating in which I purchase the same item in order to choose which was best at the end of the day and instead opted to embrace the variety of breakfast fare.

At the beginning of the bakery crawl, I chose to obtain a sampling of a hole-in-the-wall’s delightful muffins, keeping to tradition I had the chocolate chip—slightly warmed. I knew at the first velvety bite that it was a stroke of luck I had a partner helping me that day; otherwise my stomach would soon be none-too-happy with me. We devoured the muffin from its sugary top down, ensuring each bite held a morsel of chocolate. Nearly a mile further down that road was a bagel shop, their everything-style bagel, slathered with lox-cream cheese and a side of iced coffee (hazelnut, of course) paired perfectly for a hearty second breakfast.

We meticulously looped through the town and located a larger, well marketed establishment that had just recently changed hands. The stream of customers boosted my belief in the eatery’s quality. Soon enough, their generous sampling of sweet breads placed precariously atop their counter was vultured clean in seconds. I was merely able to snag a piece of apple danish and cinnamon bread before the platter was retracted.  Nonetheless, the meager snack satisfied my trust in the bakery’s claim of having the best bread in the county. But despite my taste buds begging for another bite of the danish, I had developed a whisper in my head instructing me to trek northward to the mythical home of what I had heard was the best croissant outside of Paris.

Another unplanned stop held me back from the buttery goodness awaiting ten miles away as we parked for a shared frozen mango smoothie. This was the precise boost of fruit needed to urge us further towards the final stop of the day and hopefully the famed croissant. As the mound of whipped cream melted into our mango drink just as the miles faded behind the wheels of the car, we emerged into the bustling town center of red brick buildings flanking a thriving park. Sitting on the common, this bakery was the most vibrant of all the others we had visited that morning. And there it was. Parked next to several incarnations of the luscious dough was the chocolate croissant. Light and airy, it practically floated onto our plate. Drizzled with chocolate and filled with the same smooth substance, the croissant pulled apart in flakey layers. Like unwrapping a long awaited Christmas present, I cherished each piece of the croissant before inhaling the thick, luscious center.

As the final bite disappeared, I regretted sharing this scrumptious pastry, devilishly eyeing its counterpart as it too was devoured. Feeling heavier already, we relaxed at the table long enough to recall how nearly each bakery we visited also boasted cupcakes; dainty cakes in all sizes: mini, cup or jumbo. Classic versions, specialty flavors and two for three deals. It was settled: as soon as we recovered from the marathon eating event, we would venture out again to discover if these bakeries could support an equally delicious cupcake crawl as well.

Wisdom Teeth Extraction Makes You Wiser

The horror stories compounded. Getting your wisdom teeth extracted created innumerable problems ranging from bruises to sleepless nights. As friends and family consoled me about the oncoming surgery, no one seemed to understand my true discontent. Liquid food. It took weeks of sympathetic head-tilts until finally my aunt pointed out the real concern. I would be deprived of an entire week or more worth of good nosh. But I had the will to persevere.

After the inebriating drugs wore off, I piled into creating decent food for my sore but insatiable desires. Jello, pudding and soup. It took several hours before this got tiring. I craved crunchy snacks like nuts and cereal, never mind being able to open my jaw wide enough to enjoy a decent sandwich. But the misery didn't last long and was rewarded tenfold. Almost exactly two weeks after my teeth were extracted, my gradual return to solid food was complete with the delicious culmination of the perfect burger.

My jaw didn't click or crack when I began devouring the burger. The back of my mouth wasn't sore and every bite was full of deep grilled flavor with the perfect accoutrement of rich caramelized onions and crisp lettuce and tomato. No ketchup needed. I have never eaten another burger without condiments and been so pleased. Each scrumptious note of the burger blended together in a wondrous symphony. It even made me push away the perfectly season sweet potato fries that lounged at its side. The path from surgery to burger was slippery and bland, but it forced me to savor success.

Food Adventure

My most memorable time with food was a marathon of discovering, cooking and eating that ensued during my visit to Spain last semester to see my friend Kristin over half-term break. We are hometown friends that share a mutual passion for food. I landed in Madrid at 8pm. We began our search for munchies at 8:01.

It started as a simple bag of jamon flavored chips and turned into an entire late night meal. We fumbled together a delicious Spanish omelet with the leftover eggs from the carton we accidentally spilled upon the floor. Crackling oil, simmering the garlic and onions was soon joined by thinly sliced potatoes and a healthy mashing later the eggs were added. The was the first of three Spanish omelets we made over a five day period. Not only did the meal fill me up, but it spawned a several hour discussion late into the night.

Although the rest of my visit was supposed to show me the various places in Madrid and immerse me in the Spanish culture, it truly focused on the varied nosh the city offered. Kabop sandwiches, tapas, paella, churros, pastries, empandas. The list was endless. We ate at every meal. We ate when there was no meal and we ate to pass the time. When most girls would find pleasure in clothes shopping, my friend and I went shopping for food. Scanning aisles, trying samples, reading labels. We put together our meals more than we ate out. It had a homey feel even though most of the eats were foreign to me. My favorite was our tapas night with sangria. We enjoyed it so much, the pair of us replicated it this summer for the rest of our friends. Furthermore, I made it for my family and my friends here at URI.

The time we spent eating in Madrid was unlike any other experience I've had. After most trips I remember people, what they said and where we went. Photos from my sightseeing. Funny moments frozen in time. But from this excursion, I recall the sweet tang of sangria; the chewy churros drenched in thick chocolate; the smooth texture of the tortilla; the sounds of cooking and the laughter during each of our meals. It is truly a palpable memory, encoded on my tongue and flooding my nostrils to this day.