Smith Family Weblog

Ginger zucchini cupcakes with cream cheese frosting from Martha Stewart.

If there was a cupcake suitable for morning, this would have to be it. It’s actually from a cake recipe, one that I made in college when I had a lot of extra time on my hands.

Now, baking is more therapeutic. Or maybe it’s a penance, I don’t know. I feel guilty about not always being able to work the traditional 8-5 because I have small children, and I feel even more guilt about not being fully engaged at home. The laundry isn’t done, the house isn’t picked up, the fridge needed to be cleaned out two weeks ago, and I’m working on the email I didn’t get to that afternoon because one of the kids needed to go to the doctor.

But, I can involve the kids (the healthy ones, anyway) in a baking project. Even Liv can wield a measuring spoon. I feel better about doing something that’s at least somewhat domestic, and I can take the finished project in for my coworkers.

It’s a win-win.

Actually, it’s a win-win-win, as there are cupcakes for breakfast.