How Did I Get Here?

I have “episodes”. Hey, don’t give me that look. Perhaps you can relate.

Scene #1: Cruising town in your car. The stereo is softly playing  this song and you are in a world of thought. Your mind is fluttering over memories and checklists. You find yourself sitting at a stop light. Wait a second! You panic. Where are you? How did you get here? Where are you going? Breathe. You look at the clock, wondering if you were abducted yet again.

A professor once explained to me how these spells are actually miniature strokes, which sent me into a terror. It would have been so much easier to believe that my mother was right. The aliens are really quite intrigued by our family.

Scene #2: You are second chair flutist at your Junior High band performance. Your black polyester skirt is driving you crazy and the adorable saxophonist behind you is causing your heart to flip violently in your chest. Your neighbors have been driven mad by your complementary concerts, which you provide daily on your march around the block. You gaze into the crowd; you are confident. The stage is yours. But right when your solo arrives a strange little thought enters your cute little brain, “what if I just forgot how to play this instrument?” And then it happens. Your flute feels awkward in your hands. Your brain goes blank. Where are you? The sheet music is illegible, the notes are completely foreign to you. You forget how to play. The aliens strike again.

So when I came home from the grocery store with a classy, confidant and yet completely unfamiliar jar of Lemon Curd in my grocery bag, I didn’t lose my head. Investigating how I came into possession of this sweet treat would be a waste of time, for I knew an episode was to blame for it. But when God gives you lemon curd, it’s time to get creative.

Lemon Curd Whipped Cream

Ingredients

1 Cup Heavy Whipping Cream

3 Mounded Tablespoons Powdered Sugar

1/2 Teaspoon Vanilla

1/4 Cup + 1 Tablespoon Lemon Curd

Directions

In a mixing bowl, whip your cream until it begins getting thick. Add your powdered sugar and whip until it reaches its gorgeous cloud-like perfection. Fold your Vanilla and Lemon Curd into the whipped cream until fully incorporated. Taste. Want more lemon? Add a little extra and blame it on an “attack”.

Angel Food Cakelettes recipe from The Best Of America’s Test Kitchen

Makes about 10 Cakelettes

Ingredients

1 Cup + 1 Tablespoon Cake Flour

Pinch of Salt

3/4 Cup + 2 Tablespoon Sugar

6 Large Egg Whites

3/4 Teaspoon Cream of Tartar

1/2 Teaspoon Vanilla Extract

Directions

Preheat oven to 325 degrees.

Place your sugar in a food processor and process until powdery. Place half the sugar in a separate bowl. Add your salt and flour to the remaining sugar in the food processor and process for about a minute.

In a mixing bowl, beat egg whites and Cream of Tartar until frothy. Slowly mix your reserved sugar into the egg whites and whip until mixture forms stiff peaks…about 5 minutes. Mix in your vanilla.

Sift 1/3 of flour mixture over your egg whites, and fold with a rubber spatula until incorporated. Repeat 2 more times. Now fill large un-greased cupcake pans 3/4 of the way with mixture and bake for about 15-20 minutes, or until set and not jiggly.

Remove from oven, allow to cool for 2 minutes. Run a knife around the cakelette to ease releasing. Flip cupcake pan over plate to release. Top with Lemon Curd Whipped Cream and stop worrying about how you got to where you are. Just enjoy the now.

All photos were taken by the man who devoured two of these treats in one night, Evan Lentz...oh yeah.


7 comments

Michelle - I do the same thing occasionally where I pull into my neighborhood and don’t really remember the drive. Weird.

Your cakes w/ lemon curd look so pretty. Great combination too.

Kirsten - Michelle- Glad to know I’m not the only one! Your comments always brighten my day. Thanks for Rockn’.

Cookie - I live in Sedona, AZ, you know, kind of a woo-woo place. This is common around here. Most of us walk around asking “How did I get here…?” I don’t think I know anyone who really knows the actual date most days. Of course, most of us don’t go to regular jobs, so we don’t really have to KNOW! Is that a bad thing? :)

I love lemon curd on and in anything! I especially love mixing it with soft mascarpone cheese, a little powdered sugar, then fluffy whipped cream. It makes an excellent frosting for a lemon cake. In fact, it’s so good I want to eat it by the bowl and forget the cake!

Thanks so much for always sharing, in your cute way, your view of the world. (aliens and all!)

Kirsten - Hey Cookie!- Ha! You made me almost fall out of my rocker. I used to live in Flagstaff…and my mom and I would visit Sedona to look for the aliens and go to UFO watch towers, no joke. Grasshopper point was fun! Boulder sounds a bit similar…we all have our heads in the clouds. Mascarpone and lemon curd?! Ya UM! Kir

Cookie - That’s cute, Kirsten, that you and your mom would go alien hunting together. :) I’m sure you found a lot of them…..Sedona’s full of spacey beings…..:) And, yes, Grasshopper point is fun, if not a little dangerous! How cool that you used to live in Flag.

Crepes of Wrath - I can almost taste this your photos are so beautiful! I adore lemon curd, it’s the perfect balance of sweet and sour. My stomach is honestly growling right now. This would be a good breakfast, right?

Kirsten - Crepes of Wrath- Oh No! Emergency! We gotta get you some cake ASAP! Yummmm. Thanks for your lovely comment. It makes me smile to know that such a rockin’ food blogger such as yourself swings on by this little place. Lots O Love- Kirsten

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