I'm finally back on my original antidepressant, Nardil , and grateful to all my wonderful friends and family who helped me through my no-meds period. I learned two very valuable lessons
Don't mess with a medication that's working beautifully, even if it does cost six times of what a generic medication would cost.
People who care about me will stick with me no matter what I'm going through.
It's none too soon that I'm back on the path toward mental stability, because in two weeks I'm going to have back surgery fusing 3-4 vertebrae (the doctor won't be sure about the 4th until he gets me opened up). I'm thinking of just asking to have a zipper installed because I've already had one surgery in the same area.
I have two weeks to stock my freezer with comfort food, so I've been baking bread and planning freezer meals. God forbid Greg would have to buy bread! One of the bread groups I follow has a monthly challenge to bake something non-traditional from a starter, and this month it's cake. Since I love Bacon-Bourbon Brownies , I decided to try to come up with a chocolate-bourbon cupcake recipe. Damn, they came out good. The starter enhances the leavening process so they came out light and moist. I halved them, scooped out a little indentation and put the Bourbon (of course!) Buttercream frosting on the inside of a few so I could put them in the freezer for when I'm having a pity party about how much pain I'm in or what restrictions I have (like not baking bread). I made half the frosting without bourbon for the teetotalers in the family.
1 C active starter
¾ C unsweetened vanilla almond milk
¼ C bourbon
2 C all-purpose flour
1½ C granulated sugar
1 C canola oil
2 tsp vanilla extract
1 tsp salt
1½ tsp baking soda
¾ C baking cocoa
2 large eggs
Combine starter, milk, bourbon, and flour. Cover and let sit at room temperature for 2-3 hours.
Preheat oven to 350˚F. Prepare cupcake tins by lightly greasing, or use cupcake liners. I greased some of the tins so I could cut them in half and stuff with frosting.
In a separate bowl, beat together the sugar, oil, vanilla extract, salt, baking soda, and cocoa.
Add eggs, one at a time, beating well after each addition.
Gently combine the chocolate mixture with the starter flour mixture, stirring until smooth.
Pour batter into prepared tin.
Bake for about 20 minutes, or until a toothpick comes out clean.
Remove the cupcakes from the tin and set aside to cool.
Interesting side note: The cupcakes that were not baked in a liner came out puffier than the ones that were.
If you want to stuff any with frosting, slice the cupcake in half and scoop out a little from the middle. I used a grapefruit knife. Don't waste the middle, it makes great crumbles over the top if you decide to frost the cupcakes, sprinkle over ice cream, or just eat them!
I decided to make one small cake for Sunday dessert, and frosted that with plain vanilla butter cream frosting.
I already have chicken noodle soup in the freezer, so now I need to make some chicken pot pies, a few more loaves of bread, a lasagna, and some single guilt-free meals so I don't pack on the pounds while recuperating.
If I did it right, all the other cakes participating in the Sourdough Surprise Bloghop should show up below after March 20.