I have a problem. I cannot help myself when it comes to collecting recipes. I clip them from magazines or newspapers, get them from friends and coworkers, and print so many off the web. They are tucked away into piles and binders and envelopes all over the house. And I haven't yet mentioned the many back issues of Martha, Bon Appetit, Cook's Illustrated, and so on- I CAN'T just toss them- what if there's a recipe I might want? But finally I had to face it- my "cookbook" had become too unwieldy, too full for any more recipes. I guess I've been tackling this project for a while now. About a year or so ago I cancelled all subscriptions- no more was allowed to come in until I got a handle on what was already here. Then I started working through the little stacks of magazines and clippings that were squirreled away all over the house. This week I looked through my binder and decided I needed to separate the good stuff- my tried and true favorite recipes- from the stuff I hadn't even tried yet. Out of my recipe binder went clippings for everything that I'd never cooked- many actually ended up in the trash since I found I was no longer interested. Everything I still wanted to try got transferred into 2 smaller binders to flip through for when I'm in the mood for something new. The result is this-(I'm thrilled that the covers actually close!!!)
and this-because I told myself if it was going in the "to try" binder, I really had to do it. These cupcakes were inspired by the delicious passionfruit cupcakes I get from Kara's. Gina kindly brought me a couple jars of passionfruit jelly, which I made into a curd-which I used to fill a yellow cake recipe clipped from Martha Stewartand I frosted it with a meringue buttercreamThe verdict? The passionfruit filling turned out perfectly! I now can use the same technique to make fruit curds from jellies if the primary juice isn't readily available. The cake recipe is nice, but not necessarily a keeper- I think I'll keep looking for a basic vanilla cake recipe- I have a few others in my to-try binder. Making a buttercream from sugar syrup was easier than I thought, and it made a nice, not-too-sweet frosting, but it still wasn't better than my white chocolate buttercream. Because ultimately there IS a method to the madness of my recipe clipping- I don't have a wide-ranging repertoire of things I like to cook and bake, but I AM determined to find the best recipe for those few items.