Read Online Confectionately Yours #3: Sugar and Spice by Lisa Papademetriou - Free Book Online
Authors: Lisa Papademetriou
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plastic isn’t that heavy,” Artie had pointed out. “Besides, Hayley has a pretty thick skull.”
I wondered what putting up the stars would’ve been like if Artie and Marco had been sneaking giggles at each other the whole time. Or trying to hold hands. Or out watching a movie together, while I stuck the stars up by myself.
And then, a few weeks later, my parents announced they were getting divorced. I went out in the backyard and told Marco about it. He comforted me. Then he kissed me.
Then I burst into tears.
I didn’t know what to do with that kiss. I didn’t want to be Marco’s girlfriend, either. That would have been just as weird as Artie being his girlfriend — maybe even weirder. It would have messed everything up.
But, as you know, things got messed up, anyway.
Just when things were seeming kind of normal again, Tanisha entered the picture.
It looks like we’re never going back to normal.
I guess that isn’t a real place, anyway.
Lemon-Ginger Cupcakes
(makes approximately 12 cupcakes)
I read that basil means “best wishes,” and I like the idea of taking flavors that are sour and strong (lemon and ginger) and making them sweet. These are my Forgiveness cupcakes. I hope they work.
INGREDIENTS:
1 cup milk
1 teaspoon apple cider vinegar
1-1/4 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
2-1/2 teaspoons ground ginger
Zest from 1 large lemon
INSTRUCTIONS:
Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
Once the milk has curdled, whisk in the oil, sugar, vanilla extract, ground ginger, and lemon zest. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain.
Fill cupcake liners two-thirds of the way and bake for 18–20 minutes. Transfer to a cooling rack, and let cool completely before frosting.
Basil Cream-Cheese Frosting
INGREDIENTS:
1/4 cup margarine or butter
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon minced fresh basil leaves
INSTRUCTIONS:
In a large bowl, with an electric mixer, cream together the margarine or butter and cream cheese until completely combined, about 2–3 minutes.
Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract about halfway through. Once all the sugar has been added, mix in the minced basil. Continue mixing the frosting on high speed for about 3–7 minutes, until the frosting is light and fluffy. It’s best to make the frosting a day ahead to allow the flavor to really come out.
T he bell over the door jingles and a figure draped in black fabric bustles in. Cold air claws its way into the warm bakery before Uzma has a chance to shut the door.
“Hullo,” Gran says, but her blue eyes are wary.
Uzma’s dark eyes flash around the café. Mrs. McTibble sits at a corner table, sharing a scone with her “service dog,” Gwendolyn. (Gwendolyn wears a jacket that says “service dog” on it, so we have to let her in the café, but she’s also a Lhasa Apso, so I have my doubts.) A few students are drinking coffee and studying at the long table, and people on laptops are scattered about. “Have you seen Umer?” Uzma blurts.
“Not since he dropped off the flowers earlier today,” Gran admits.
Uzma fidgets and looks around again, as if she doesn’t quite want to believe Gran. I just keep on stirring. I’m making Forgiveness cupcakes — made with lemon and ginger. I’m hoping I can get one to Kyle.
Finally, Uzma sighs and begins to turn away.
“Is everything
I wondered what putting up the stars would’ve been like if Artie and Marco had been sneaking giggles at each other the whole time. Or trying to hold hands. Or out watching a movie together, while I stuck the stars up by myself.
And then, a few weeks later, my parents announced they were getting divorced. I went out in the backyard and told Marco about it. He comforted me. Then he kissed me.
Then I burst into tears.
I didn’t know what to do with that kiss. I didn’t want to be Marco’s girlfriend, either. That would have been just as weird as Artie being his girlfriend — maybe even weirder. It would have messed everything up.
But, as you know, things got messed up, anyway.
Just when things were seeming kind of normal again, Tanisha entered the picture.
It looks like we’re never going back to normal.
I guess that isn’t a real place, anyway.
Lemon-Ginger Cupcakes
(makes approximately 12 cupcakes)
I read that basil means “best wishes,” and I like the idea of taking flavors that are sour and strong (lemon and ginger) and making them sweet. These are my Forgiveness cupcakes. I hope they work.
INGREDIENTS:
1 cup milk
1 teaspoon apple cider vinegar
1-1/4 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
2-1/2 teaspoons ground ginger
Zest from 1 large lemon
INSTRUCTIONS:
Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
Once the milk has curdled, whisk in the oil, sugar, vanilla extract, ground ginger, and lemon zest. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain.
Fill cupcake liners two-thirds of the way and bake for 18–20 minutes. Transfer to a cooling rack, and let cool completely before frosting.
Basil Cream-Cheese Frosting
INGREDIENTS:
1/4 cup margarine or butter
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon minced fresh basil leaves
INSTRUCTIONS:
In a large bowl, with an electric mixer, cream together the margarine or butter and cream cheese until completely combined, about 2–3 minutes.
Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract about halfway through. Once all the sugar has been added, mix in the minced basil. Continue mixing the frosting on high speed for about 3–7 minutes, until the frosting is light and fluffy. It’s best to make the frosting a day ahead to allow the flavor to really come out.
T he bell over the door jingles and a figure draped in black fabric bustles in. Cold air claws its way into the warm bakery before Uzma has a chance to shut the door.
“Hullo,” Gran says, but her blue eyes are wary.
Uzma’s dark eyes flash around the café. Mrs. McTibble sits at a corner table, sharing a scone with her “service dog,” Gwendolyn. (Gwendolyn wears a jacket that says “service dog” on it, so we have to let her in the café, but she’s also a Lhasa Apso, so I have my doubts.) A few students are drinking coffee and studying at the long table, and people on laptops are scattered about. “Have you seen Umer?” Uzma blurts.
“Not since he dropped off the flowers earlier today,” Gran admits.
Uzma fidgets and looks around again, as if she doesn’t quite want to believe Gran. I just keep on stirring. I’m making Forgiveness cupcakes — made with lemon and ginger. I’m hoping I can get one to Kyle.
Finally, Uzma sighs and begins to turn away.
“Is everything
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