Good Morning to you all!
As much as I wanted to post yesterday, I had so so much homework and studying to do and had to make that uncomfortable (yet correct) choice of doing what I don’t want to do first. This is pretty embarrassing but I spent much of Tuesday very anxious over the fact that I could not blog properly… including write my own post but also reading what everyone else was up to.
To say that I love blogging would be an understatement… and yet it causes me great discomfort at times in more ways than one. This is a topic I have been wanting to discuss for quite some time now, but today is not the day! And you all know why
It’s halfway through the school and work week and time for What I Ate Wednesday! You may or may not know this by now but this fun event is possible because of the lovely Jenn over at Peas and Crayons, who STILL DOES NOT have Internet! I don’t know how she does it, but I give her props for not losing it… as I would!
For these WIAW, I tend to write posts that are a bit different than the standard ones seen across the healthy-living community… and today is no exception. I tend to eat the same darn things day in and day out with a few curve ball meals thrown in there. I thoroughly enjoy my eats and feel no need to defend all of the items and meals I am currently obsess with. However, that would make for an absurdly boring WIAW each week, hence the various editions….
So for your viewing and baking pleasure I bring you What I Ate Wednesday Baked Goods Edition, part 2! Check out part 1 here if you are interested in some more tasty indulgences
As you may or may not know, I love love love to bake! Everything about the process brings me sincere joy- the planning, creativity, measuring, mixing, tasting of the dough/batter (best part ), ingredients, flavors, and of course the end product that brings genuine delight to those who taste your masterpiece. Although I have fails in the kitchen, and the mess I create can sometimes seem overwhelming, that still does not deter me from the urge I feel to bake!
Now having said all of that, I am by no means a master baker and have much to learn. I also sometimes don’t create the foods from scratch…gasp, I know I know. I am sometimes a semi-homemade kind of person (please do not attach this term to Sandra Lee, she is the bane of my existence, I just like the term!). So some of the recipes on today’s post are both from scratch and from mixes.
In honor of WIAW, here is what I created, tasted, licked, frosted, coated, glazed…baked… on Saturday while I was home for the race
Baking outfit on and ready to go, let’s do this!
Lemon-Zucchini Cake with a Sweet Glaze
This one was for my mom and the lovely ladies she works with. The first I ever tasted something with zucchini baked into it was with my mom! We made zucchini bread together and when I initially heard an actual vegetable was going into a sweet treat, I was quite disgusted. I will be the first to admit that I was completely wrong in my judgement and the zucchini adds such a great flavor and texture to the cake!
1) Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2) In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
3.) In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition.
*Guess what happened when I cracked two of the eggs…. double yolks! That has never happened to me before and it occurred not one, but TWO times from the same carton of eggs. It’s the little things that add delight to my life
4) Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel, walnuts and zucchini. Spoon into pan.
5) Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
6) In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.
It almost looks fake! Don’t worry it’s not Although I didn’t get to taste this creation, I was told from mom and her friends that it was sinfully tasty. Now I do hate this word… but I am going to use it here because it describes the cake well… moist! (incert cringe). The zucchini made the cake, and the hint of flavor from the lemon and crunch from the walnuts… good stuff from what I heard!
Let’s get moving to the next one:
Pumpkin Spice Muffins with Cream Cheese Frosting
I mean it is fall now (even though the weather feels awfully like summer….) and I finally found cans of pumpkin that were under 4 bucks each. So I absolutely had to include a dessert made with the ever-popular ingredient seen far and wide across the blog world As a bonus, these are a bit healthier AND are decorated with candy corn <– weakness of mine!
Semi-Homemade at it's best
For the Pumpkin Cream Cheese Frosting:
1) Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes. Do not hesitate to spoon at least a cupcake size amount of batter into your mouth, just to make sure it’s safe for everyone else! I mean common courtesy people
3) Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.
4) For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Don’t forget the pumpkin. Seems obvious but I did initially and couldn’t understand why the frosting tasted so “cream cheesey” at first…durr a rather important ingredient was MIA.5) Frost and decorate to your hearts content! Of course the candy corn is optional, but I couldn’t imagine NOT adding it You see, candy corn is one of those I simply cannot keep in the house or my room. When I do have a moment of weakness and buy a bag, it’s like the candy is tucked away into my cupboard… every so nicely calling to me “eat me, eat me…” And I know I should be able to have these things, but that whole moderation thing seems to go out the window when these bad boys are in my room. I simply can’t control myself around them… yes binging on candy corn. Cute stuff right there! But this was a special occasion and I just had to sample a few extra pieces of candy corn And yes, I did actually eat a whole cupcake! You know what the sad thing is, I can’t remember the last time I enjoyed an entire cupcake… sad day right there. I’m getting better though, each little step and discomfort counts toward the big picture. And these were GOOD… like I needed to tell you that. And thirdly, Cookie time! Chocolate Rolo Cookies with a Nut Coating
3) Carefully beat in the dry ingredients (flour, cocoa powder, baking soda, and salt).
4) Refrigerate the dough for an hour or two while you unwrap all those Rolos. It is helpful to put the Rolos in the fridge along with the dough. I would also suggest recruiting someone to help you unwrap the candies, this is quite a tedious process otherwise!5) Combine 4 tablespoons of white sugar with the crushed nuts 5) Use a cookie scoop or spoon to make balls with the cold dough. (If it is too sticky, put the dough back in the fridge.) Put an unwrapped Rolo in each blob of dough. Make sure the dough completely covers the Rolo or the caramel might leak out while baking. Roll or dip the little balls of dough into the white sugar and nut mixture.
5) Place on a cookie sheet (I use parchment paper for easy clean-up if some caramel bakes out) and bake for 8 minutes at 375. Let cool for a bit on the pan and then move to a cooling rack.Oh baby. Mmhmm yep these were also rather tasty I mean chocolate and caramel is a classic combination, and then when you roll these in sugar and nuts and bake them to a perfect crisp outside with a soft, oozing inside… I die. These cookies were made for the other members of my staff and they were a hit, especially during the two hour staff meeting last night! And last but certainly not least:
Peanut Butter Chocolate Chip Cookies
This is my default peanut butter cookie recipe. I made them special for my dad, as they are his favorite.. and it was his birthday on Sunday! I of course went to visit him and could not arrive without these delights. You could sub ingredients to make it a bit healthier, and with different flavorings- white chips instead of semi-sweet, almond butter instead of peanut butter and so on. Make it to your tasting, but the original is the favorite!
Preparation: Preheat oven to 375°.Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.
All together now! Phew, good stuff no? Since I was home and have limited access to the kitchen in my dorm, I just had to spend the rest of my Saturday after my race baking! I was also being rather indecisive that day hence the four different baked goods.. why decide on one when you can bake all four? Yes, that’s what I though Every time I talk about baking, I can’t help but include how far I have come with this and how its related to my disordered eating. A year ago, I would have created all of these items and not tasted one.single.thing… not even the batter, a piece of candy corn, a lick of frosting… NOPE NOTHING. Although I still have a long way to go, I am so much better in regards to my relationship with baking. I sampled plenty of the batter (raw eggs be damned!), tested the frosting (hence why I knew I was missing the pumpkin), consumed an entire cupcake, and also had bits of tastes of the other baked goods as well… except the cake of course! So there you go, a SWEET What I Ate Wednesday for you! (Get it sweet, because it’s full of desserts! Pun… lame ) 1.) Are you a candy corn lover or hater? I am pretty sure people are either one or the other! 2.) Do you prefer baking or cooking more? 3.) Have you ever had an egg with a double yolk?! 4.) If you do bake, who you share your treats with? Besides yourself of course 5.) Which of the recipes here intrigues you (makes you drool) the most? Cupcakes for me! 6.) And of course, please tell me the single best sweet and savory thing you ate in the past week! Happy WIAW m’dears!!