I know. You were hoping for an autumn in New England post with apples, pumpkins and dark, moody skies. The truth is, the weather has been remarkably beautiful here. It’s mostly sunny and temperate, especially compared with July and August.
Summer officially ends this Saturday. I love fall but I’m not quite ready to don wool and boots when it’s 75 degrees and sunny outside. There will be plenty of time to rug up over the upcoming weeks…and months…and months. For now, I just want to enjoy the beauty of the few remaining days of summer.
Speaking of summer, we did take your vacation ideas. We packed up the car, ventured out and rented a beach house on Cape Cod.
Renting a beach house on Cape Cod has become a favorite pastime of ours. Surf-washed washed seacoasts, romantic byways, weather-worn homes and delicious seafood, how can you not breathe easier and unwind?
There’s also something about vacationing just off-season that’s wonderful too. The beaches are quiet, the air is a bit cooler and everything is still open for enjoyment.
My favorite spot on all of Cape Cod is the National Seashore. There are so many different beaches with hidden, picturesque areas. Our favorite beach is actually one where you park uphill, climb down hill, walk a mile past the fiddler crabs and turn left past the second sand dune on your right.
True, it’s not something easily done with a car load of children. No worries, though. Should you decide to visit, most the beaches have ample parking and/ or shuttles to get you where you want to be.
Needless to say, I couldn’t set out for a beach holiday without some homemade goodies. I’m not much for baking on vacation (gasp, I know) but I did manage to whip up a batch of simple coconut cupcakes with marshmallow creme. They’re perfect for that late afternoon craving on a long, lazy days.
At the very least, thank you for indulging my need to wring every last drop out of summer with my photographs. I promise, I will write more frequently. And, stay tuned. Autumnal posts are coming soon.
121 g (9 1/3 tbs) unsalted butter, softened
16 g (1 1/3 tbs) vegetable shortening, softened
305 g (1 1/2 c) sugar
3 large eggs
256 g (2 1/4 c) cake flour, sifted
13 g (2 1/2 tsp) baking powder
3 g (1 tsp) salt
250 ml (1 c) whole milk
4 g (1 tsp) vanilla extract
4 g (1 tsp) coconut extract
1 recipe for marshmallow creme
sweetened, dried coconut for topping
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, vegetable shortening and sugar until light and fluffy. Thoroughly beat in 3 eggs.
Sift together dry ingredients. Set aside. Stir together milk, vanilla and coconut extracts. Set aside. Stir in the dry and wet ingredients alternately beginning with the milk. To finish, beat for about 35 seconds on high.
Insert cupcake liners into muffin tins. Fill liner 3/4 full. Do not open the oven before 15 minutes.
Bake 20-24 minutes until the cupcake springs back to the touch and an inserted toothpick comes out clean. Baking time will vary depending on your oven and the size of the cupcake liner you choose. Keep an eye on them.
Once cool, frost with marshmallow creme and sprinkle with coconut.
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