I’ve got a food blogger conundrum.
(This is a weird situation to be in, since I’m still sort of bemused that I can call myself a food blogger at all.)
Anyway, here’s the question: What should I do with all this food!?
I mean. Don’t get me wrong. I definitely had these cinnamon blueberry tea cakes for lunch. And I love sharing goodies at Anthropologie each month.
But there’s only so many cakes I can eat, only so many cookies I can bring in to work, only so many cupcakes I can pawn off on pals… only so many friends I physically even see in a week!
Should I mail goodies to faraway friends? Organize reader treat swaps at local coffee shops? Offer sweets to a random commenter? Donate to charity? I don’t have endless money to spend on postage, and who knows if anyone from Milwaukee I don’t already know even reads this little blog (introduce yourself, Milwaukeeans, for goodness’ sake!). Plus, I’m pretty sure charities usually only accept canned goods or at most treats made in a pristine kitchen with no cats running around underfoot.
So: What do you all think? What do you do with extra food when you bake it? What do you think I should do with these goodies?
And lastly, does anyone want these extra tea cakes!?
Full Disclosure I did not make the above photographed tea cakes with toasted walnuts… but I sure as heck wish I had (they need the extra crunch), so I’ve included them in the recipe below.
2 1/2 cups cake flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
2 large eggs, plus 2 large egg yolks
1 tsp pure vanilla extract
2/3 cup buttermilk
1 cup toasted walnuts (adjust to taste)
1 1/2 cups fresh or thawed blueberries (adjust to taste)
Cinnamon sugar (to taste)
Preheat oven to 325 degrees. Butter and flour a mini loaf pan (or cut parchment paper to size and place in pans).
Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, one at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Fold in walnuts.
Fill each pan with a heaping tablespoon of batter, then sprinkle top with a tablespoonful of blueberries. Repeat until batter is mostly used up and all blueberries are used, and mixture fills about 3/4 of each pan. (Basically: You’re strategically layering your blueberries so they’re evenly distributed but don’t turn your batter purple when baked–which, trust me, will happen if you stir or even fold them into the batter!) Sprinkle tops generously with cinnamon sugar.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes, then turn out. Keeps for 5 days in an airtight container.