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Baking vs. Politics

Politics make me sad.

Baking makes me happy. Being constructive and making things (and countering the negativity inherent in the current public discourse) makes me happy.

And so I give you my latest creation: A rolling pin…

… complete with a flower on the handle. (Or is that a “flour”? 😉

Next stop, Canadian Thanksgiving and (you guessed it!) pie.

Chin up, fellow humans. We’re just one alien invasion away from remembering that we’re all in this together.

 

Today’s Imperfections

Things that could have gone better today (mostly minor, ’tis true, but it’s barely afternoon!):

  • Tracked Hurricane Florence instead of working on my current novella.
  • Walked instead of running. Because really, I can’t run. It hurts, like everything else good for you (not really, but some days that’s how it feels). Ouch ouch ouch!
  • Forgot to take my vitamins with breakfast.
  • Haven’t cleaned today. Even odds on whether I’ll get to it at all, really. Wynonna Earp is just as awesome through a thin film of dust, right?
  • Ignored the hummingbird feeder and other oddities to wash in the laundry sink. Again.
  • I still don’t know how to get rid of the efflorescence by the laundry room drain. Or is it mold? Or some similar-looking precursor to an alien invasion that just happens to be starting in my basement? Maybe leaving it there is actually me doing a noble service to SETI-hunters everywhere?
  • There is a crack in this seemingly perfect pen blank. You can’t see it. Half the time I can’t see it. But it is there, and now all I can do is use it as a reminder that not everything works out the way you’d like, but sometimes even mistakes can be beautiful.

Enjoy your day, imperfect or otherwise!

Optimism, 2018 Edition

We planted Joe Pye Weed this year, and look what stopped by!

Ok, This is Cool

It’s a rainy Sunday afternoon and I’m in the mood for a little fun. If you are too, check out this trick over at NPR. Mr. Man and I just tried it and it is exactly as cool as it looks.

Mwahahahaha! Oh, and the idea to use this technique to ease childbirth is fascinating too.

Summer, in Parts

Where I’ve been (at least in part):

What I’ve been doing (at least in part):

I hope you’re enjoying your summer too!

Summer Snapshot

Tonight’s dinner:

pasta with citrus shrimp and French sorrel, Swiss chard, lemon thyme, basil, garlic chives and cherry tomatoes from the garden.

This is about the extent of our bounty so far. It may have been 94F today but it’s still Canada, the growing season starts late and ends early. Still fun!

The astute observer may also have noticed a bright splash of color in the background. That’s my favorite new summer beverage, Ace Hill’s grapefruit Radler. So, so much nommity goodness!

/yeah, I’m buying it by the case

#noregrets!

 

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This is the latest version of my favorite chocolate cake recipe. It has been used (extensively) for layer cakes, sheet cakes, and cupcakes. Why a new recipe? With tweaks to the fat portion of the ingredients, this version has even more flavor (sorry, Canada, flavour), than the original, and is still simple, easy and quick to make. Oh, and if you happen to forget the butter and coconut oil in the microwave, this works as a fat-free recipe too. Ask me how I know;) I’ve also included an updated frosting recipe, because that’s what friends are for. It’s metric, because these days, that’s how I roll.

I like it. I hope you do too!

Truly Excellent Chocolate Cake, v. 2.0

Cake:
2 C. sugar (400g), half white, half brown
2 C. all-purpose flour (250g)
3/4 C. cocoa powder (88g)
2 t. (11.5g) baking soda
1 t. (4.3 g) baking powder
½+ t. (5g) kosher salt
2 eggs
1 C. buttermilk (or 1 scant cup milk, warmed with 1 T. white vinegar)*
1 C. coffee
2.8 oz. (80g) butter, melted
1.16 oz. (33g) coconut oil, melted
2 t. vanilla

1. Preheat oven to 350F. Prepare one 9″ x 13” pan, two 8/9” cake pans, or 24 standard muffin tins, with butter and flour/cocoa powder or line with parchment paper (a lot less trouble).
2. Mix sugar, flour, cocoa, soda, powder and salt in a large bowl.
3. Add remaining ingredients, beat for 2 minutes.
4. Pour into baking pans and bake until tester comes out clean (30-35 minutes for cake pans, 35-40 minutes for large pan, or 22 minutes for cupcakes).
5. Let cool 10 minutes and remove from pan. Frost when cool.

* Note: I usually make a cup of coffee in a 2C glass measuring beaker, then add the vinegar and fill up to the two-cup line with milk. Voila!

. . . . . .

Buttercreamcheese Frosting:
100g butter, softened
160g cream cheese, softened
560g powdered sugar
pinch of salt, to taste
~½ t. vanilla
2 T. lemon juice, or some combination of lemon, orange juice concentrate, milk, cream, and/or Grand Marnier; this is the flavoring portion so tweak at will!

1. Cream butter and cheese together until whipped smooth, fluffy and white (can take up to 5 minutes but it’s worth it).
2. Sift powdered sugar, add to butter mixture in two parts, blend.
3. Add flavorings and beat another ~3 minutes until smooth, light, and spreadable. Adjust liquid as necessary to reach desired thickness.

Works well for anywhere you need a mostly white frosting, and colors well. Just ask my friend Uni the Unicorn!

Uni the Unicorn was a present for a six-year old’s birthday: Six layers of chocolate cake with buttercreamcheese frosting, a little marshmallow fondant for the eyebrows, and magic!

 

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