Though I don’t consider myself to be a last-minute person generally, for some reason I always seem to do these Baking with Julia assignments just in the nick of time. Thus, I just finished photographing and eating my babycakes. I know the recipe says Baby Cakes but my mom has always called me “babycakes” as a nickname and I like it better that way. I have the day off (which feels great by the way) and I noticed something while I was baking and cleaning up my kitchen – I kind of hate being home in the middle of the day because the harsh light of day reveals every single speck of dirt everywhere and makes me feel like I’m a terrible housekeeper. I much prefer baking, cooking, cleaning, and (let’s be honest) getting naked in soft, gentle lighting that masks things like dust, dirt, and fat. Though I will say that natural light is great for photography. I will say that.
So was everyone else a little put off by the huge amount of molasses in this sucker?? I mean look at it – I think we’d all agree that that’s a shitload of molasses! The recipe came together just like Dorie said it would and since I didn’t have exactly the right pans, I broke out my collection of mini pie plates and got cracking. I was a little afraid of them sticking but I buttered and floured like a madwoman and they came out beautifully.
I did have to bake them for like 20 minutes longer than the recipe stated but I figured that had to do with me using different pans. The cakes have a really great brownie-like texture – crunchy and chewy on the outside and soft and yummy on the inside. The molasses flavor is pretty strong but I like that. I made some whipped cream to go on top and since it’s weird global warming winter here (seriously it’s December 4th in the Frozen Tundra and it’s 50 degrees F) my mint plant still looks great and it helped me out by contributing some cutesy little sprigs for garnish. I’ll be distributing these to friends, co-workers, and neighbors and I hope they dig them as much as I do. If you want to make some babycakes of your own, check out Karen’s Kitchen Stories for the recipe.