Since I had not yet finished Friday’s homework (a task that was usually completed on Saturday) it was something that kept flying around me like a gnat all morning. That’s why Sundays are always the perfect time to go to diners. It cleanses the mind of all its worries with it’s hearty meals and bustling ambiance. My mom said that you could always tell the ones who literally just rolled out of bed and went straight to the diner- sort of like my sister and I, with bedheads and a random jacket thrown on. Nothing of that matters, of course, when the food comes. Food has no prejudices; it just wants to be eaten, which is so great about it. It tastes wonderful no matter who you are. So I indulged in just pure french toast, butter, and maple syrup, for once not worrying about whether I had a balanced breakfast of lean proteins and complex carbs. Later in the day it gave me a heck of a sugar rush, providing enough energy for a higher pace than usual in my runs.
I will be determined to try and blog at least one thing a week from now on! Hopefully writing about this will help me pull through, because I read somewhere that when you write down a goal, it is no longer a wish, but an ambition that will come true.
I’ve always loved, delicate, whimsical, and buoyant things. For example, I have this fragile porcelain figurine of a girl ballerina sitting with her legs folded. Her expression is dewy and glowing, and her skin as white as, well, snow. Her delicate lips are outlined in a pretty red color, and she sits gracefully with poise anywhere I place her. She is beautiful, and she is miniature. This nameless trinket is a favorite possession of mine.
Like this ballerina, tea time is also included in that category of sprightly things. It reminds me of china and tea cups and soft, feminine knick knacks, of filigree metalwork etched on tables. To me, these Simple Jam Cakes are treats that are certainly meant to be shared over a cup of tea
Mini Jam Cakes
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1.2 tsp baking powder
- 1 cup butter, softened
- 1 1/2 cups of your favorite jam (I used Smucker’s sugar-free strawberry jam. I’d imagine that grape jam, peach jam, and orange marmalade would taste great, too!)
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 375 F
In a small bowl, stir flour and baking soda and powder
In a large bowl, mix together the softened butter and sugar until smooth. Beat in egg and vanilla, then gradually blend into dry ingredients.
Scoop teaspoonfuls of batter onto greased cookie sheets.
Bake 8-10 min. Let stand on cookie shoot for 2 min before removing to cool on wire racks.
*Have fun with the colors! By using strawberry jam, mine came out to be a light pink color. Since no extra sugar is added besides the jam, these are subtly (not overwhelmingly) sweet!