I’ve seen the world from the top of the Eiffel Tower.
I’ve peaked through holes of the Roman Collosseum.
I’ve stood in the middle of Times Square and in the foundation of the World Trade Centers. I’ve watched Fourth of July fireworks at Fenway Park.
I’ve smelled the gardens of Versailles and checked my reflection in the hall of mirrors.
I’ve stood on the edge of the Hollyhead Cliffs before a storm as the ocean violently crashed against them.
Of all the places I’ve seen, there is one place these summer days make me long for: Cape Cod.
I was probably 12 the first time my feet sank into Cape Cod sand. It was evening and my brothers and I ran straight into the water, not knowing we’d all get a mouth full of salt. As the sun set the water crept closer to the beach cottages. By sunrise the water had started to recess further and further until the sun was high and the tide was miles from the shore. Everything in Cape Cod was a peaceful schedule of rejuvination.
In Cape Cod there was a lot of firsts. The first (and only) time I had been hit so hard by a wave my bathing suit untied and I flashed my brothers and the family of four on the beach beside us. The first time I played baseball a mile out on the ocean floor. The first time I went clam digging, the first time I was cut by clam digging. The first time I ate lobster and my very first Dirt Bomb.
Cottage Street Bakery in Orleans, MA is a bakery staple in Cape Cod. One of their famous treats is the Dirt Bomb: a tiny ball of dough with cinnamon and sugar, but a million and a half times better than that sounds.
If you’re lucky enough to ever be in Cape Cod, eat your weight in Dirt Bombs on the beach. If you’re stuck anywhere in the world beside one of the most beautiful ocean sides, follow this recipe and escape.
Cape Cod Dirt Bombs
- 3/4 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 3 cups all purpose flour
- 1 tbsp baking soda
Cinnamon Sugar Mixture
- 1 cup sugar
- 4 tbsp cinnamon
- 1/2 butter, melted
Assembling the Dirt Bombs
- Preheat your oven to 350* and spray a mini muffin tiny generously with non-stick spray.
- Cream together butter and sugar until smooth. Add eggs.
- Gradually add buttermilk, alternating with flour and baking soda mixture.
- Spoon into mini muffin tins and bake for 12 minutes. Remove from oven and let cool.
- Dip each mini muffin into the butter and then roll in cinnamon and sugar mixture. Let dry on wire rack.