I had such high hopes for these little cupcakes. But a few things happened:
- There wasn’t enough ginger
- I tried making them with canola oil for lightness instead of butter
- The cream cheese icing elicited a gluten-like reaction… All Kraft products seem to do that here.
So until these are all worked out, I must remain happy that at least I got pictures on my fancy new plates!
Oh my. Oh my my. Now I have to find a way to say this is blueberry pie without rhyming. That mostly worked.
I love making blueberry pies. Although I think they’re delicious, they’re not my favorite of the bunch (that would be lemon meringue, but all things considered? I’m more of a cake girl than a pie girl*). Although I do love them and they say summer to me. This summer has been odd, however. Not nearly as hot and humid as summers usually are, and very rainy. Although I have a difficult time complaining about lack of humidity and heat. Especially since it’s SO much easier to make a pie crust in this kind of weather. Continue reading