Sarah tells her followers of Scissors and a Whisk that they will be reading about baking, crafts and the things that go on in her everyday life. Well, since she began blogging back in August of 2010, life has been pretty busy for this young lady. In May of last year she graduated with a degree in Psychology and a week later, she was engaged to her boyfriend Matt. In February of 2011 they moved into a duplex together and in March of this year she signed the contract for a teacher position, teaching Social Studies to 6th Graders. Her older sister was married earlier this year and Sarah is very busy now planning her own wedding! Between this, that and all the other things, she has managed to do regular posts on her blog which have caught the attention of a few other sites. Her work has been featured on no less that 10 different sites including U Create with Kids as well as All Crafts.net. Her creativity does not stop with fabric, glue and scissors however and these Packers Cheese Cake Balls she made for her fiancé when he attended a game are evident of that. Nutella lovers may also like to take note that there’s a delicious recipe for hot chocolate on Sarah’s blog that includes this favourite hazelnut spread. Though she loves that her future husband is no stranger in the kitchen, Sarah likes to try her hand at changing up some favourite dishes and while the results are always favourable, baking is what she truly enjoys, especially if it’s for Matt. Summer break is coming soon but no doubt Sarah will be busier than ever once school is finished, putting those final touches on all the wedding plans. Readers can follow along with her excitement both on her blog and on her Facebook page. I’m delighted that she is here today sharing her story and recipe with us.
♥ ♥ ♥ ♥ ♥
I love baking. I have been personally affected by cancer. The combination of the two completely caught my attention. Baking to raise awareness and funds for cancer? I have the breast cancer t-shirts, bracelets, lanyards, etc., but baking? I’d never heard such a thing. I immediately signed up. I .am.so.glad.I.did.
My mother passed away from breast cancer when I was 11. I don’t want to sit here and tell you about all the bad because nearly all of you already know what I’m talking about and can relate in some way. I’d rather talk and think about the good and positive memories.
My mother was of Hispanic background. She had four children, one boy and three girls. She instilled many important values in us at young ages. I knew the importance of family due to our long bus trips to Mexico to visit the family. I knew the importance of an education due to our multiplication practice at the dinner table and presenting my oral book report to her while she timed me. I knew the importance of being bilingual due to her making me conjugate Spanish verbs on our trips to Mexico. She was always happy, always laughing, always teaching.
(she’s on the bottom left, in the blue)
She wasn’t there for my quincenera, my high school or college graduation, and she won’t be there for my wedding. Like I’ve already said, she did instill values in me that I will also instill in my children someday. I know wherever she is, she would be immensely proud of her children for all that we’ve accomplished. I like to think of it as she laid down the strong foundation, and our successes are in her memory. She was always happy, always laughing, and I know for a fact she is smiling down on us. I miss her so much, but I am also so thankful for my family who is still with me. Let your loved ones know how much you care and that you love them.
Now on to the sweet stuff (seriously!). I decided to go with tres leches cupcakes in her memory, what with its Latin American origins and all. I normally don’t attempt things quite so daring, but I thought it would only make my mom that much prouder.
Tres Leches Cupcakes
(Makes about 20 cupcakes)
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, melted and cooled
1 cup all-purpose flour
1 can (12 ounces) evaporated milk
3/4 cup heavy cream
1 can (14 ounces) sweetened condensed milk
whipped cream and ground cinnamon, for garnish
Preheat oven to 325. Line muffin tin with paper-lined foil liners (I only had paper on hand, so I used two).
Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula. Add flour in four batches, folding gently until combined.
Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork.
Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.