;Foodie

After living in Athens, Georgia for a couple of years, I really started to appreciate food. Obviously, I've always been a fan of food, it giving me nutrition and the ability to live. Now, I am starting to understand what goes into that arrangement of food on your plate. I really started to develop a passion for food after working at a Bed and Breakfast here in Dahlonega. It made me excited about food, about people that come in and the impact it can have on others.

So, this is my first attempt at food writing. While other highly rated food bloggers have a specific point in their blogging, whether it be vegan, wining and dining, or just cupcakes, I just want to keep it simple. I write about food. Whether it is prepared by my hands or critiqued by sharp palette (that I am currently trying to develop), this blog is simply about food and my interactions (or battles) with it.

Maybe one day I will go to culinary school to really be able to hone in on the skills needed to thoroughly understand all of the artistry that goes into food. Until then, I am simply an unemployed 23 year old with the need to write about foodie things.

; Foodie

Baking Time!

Hello world! Or my dear friends who love me so much to read my thoughts and adventures with food.

I will probably go back and create a lovely first blog that states my objectives in this world called food blogging. Until that eloquent work of non-fiction is written, you will just have to do with this blog about Banana-Nut Cupcakes with Maple Frosting.

I made these cupcakes for a dear friend's birthday. He said he liked bananas, so he better like these! I used this recipe to create this almost muffin like dessert. While I am not a fan of using mixes, there are times that you just gotta grab for the box. The cake itself turned out okay, but it lacked some of that extra moistness that cupcakes have. Also would like to have used real bananas instead of the mix, I just prefer that flavor to the bread box flavor. But what really makes this cake wonderful is the icing. I had my doubts with the icing when I first started mixing, but the amount really was exact for 16 cupcakes. The cream cheese truly makes the flavors a little more complex than just the feeling of an impending sugar coma coming on, as it can be with a lot of icings.

One thing I would like to share is cupcake portions when you are actually spooning in the batter. I have always either used to much and ran out of batter, which produces inconsistent cakes, or too little, which produces the cupcakes that aren't quite tall enough to ride the big kids rides. So this time I tried a trick I read about using three tablespoons per cup and that worked beautifully! I almost didn't want to put them in the oven because they were all level and smooth. But then, who wants to eat raw batter cups?

Do you have any tips when dropping the batter?

All and all, I would probably not use the cake recipe again, but that icing is a keeper!

This is all for now, but I am going to Athens in a little while, so I will be sure to blog about food experiences there! I definitely miss the variety of food options down there.