So, I’ve been feeling very stressed lately with so much stuff going on. In order to combat this I decided last weekend that I would stop baking with TWD. I just haven’t been able to keep up since we had our baby. Well, then I saw the recipes for August and I decided that I might be able to make some of them. I wasn’t going to stress about it, but I was going to try to make them if I felt inclined to do so.
When I was looking at this week’s recipe I saw that I actually had all the ingredients on hand already. And really, how long can muffins take to put together? They usually take more time to bake than to assemble. That was definitely true this week. This week’s recipe was Carrot Spice Muffins chosen by Nancy of The Dogs Eat the Crumbs. I really enjoyed these muffins. They turned out exactly as Dorie described them. They will be a nice breakfast treat for the week.
Now, I can’t guarantee that I’ll make next week’s recipe. I happened to take a day off this past Friday which gave me a three day weekend. That extra day is what really gave me the time to bake. With having the traditional two day weekend next week anything is up for grabs. It won’t help either that next Saturday is our 5 year wedding anniversary! I can’t believe how those 5 years have flown. I’ll do my best to make the postings, but like I said earlier, there are no guarantees. If you would like the recipe please visit Nancy’s blog. Enjoy!
I finally got the opportunity to do some baking this weekend! Having a colicky baby really doesn’t give a person much time to do anything but breathe. Good thing the colic seems to be getting a little better, or maybe we are just getting better at calming our baby. Who knows, either way it was nice to be able to get in the kitchen again.
This week’s recipe for TWD was a blueberry-brown sugar plain cake chosen by Cindy of Everyday Insanity. I’m glad this recipe was chosen this time of year when blueberries are in season. They were even on sale this week at the grocery store. They are so delicious I almost feel bad using them for baking in place of frozen ones. I feel as though the only thing that will do them justice is just a bowl, nothing else, just plain blueberries. A bowl of pure summer. Oh well, the plainess of this cake helped the blueberries shine without anything special.
The only funny thing about this cake is that it calls for an 11×7 inch pan. It’s only funny because I was going through my kitchen this past week and I came across this pan. I think it came in a set we received for our wedding. What an odd size I thought, 11×7, I’ve never seen a recipe call for a pan of this size. Oh well though I thought, it’s a nice size for coating things and for baking small fillets of fish. Then when I was making a casserole this week it actually called for this 11×7-inch pan. I was shocked! Then when I came to this recipe, it again called for this 11×7-inch pan. Two times in one week! Up until know I don’t think I’ve used this pan more than two times, now I had to use it twice in one week. It’s funny how things work isn’t it?
Whew…it’s been a long time since I’ve posted. At the same time though, it feels as though it was only yesterday. You see, that is because little Eric decided to make his appearance. It wasn’t as though I didn’t know it was coming. He was born a day before his due date, so it wasn’t even completely unexpected. It’s just been a lot of work. Eric is a good baby, but he is a little colicky. So, a good chunk of my time is spent trying to calm him. Oh well though, it won’t last forever.
Now onto the recipe of the week, Brown Sugar Bundt Cake, chosen by Peggy of Pantry Revisited. I would post a picture, but my cake didn’t exactly turn out picture-worthy. The top half stuck in the cake pan, but that didn’t affect the taste. I followed the recipe as is, I just think that my pears were a little too ripe and so a little too moist. It is really good. It is a very nice mid-morning snack between feedings. If you want the recipe please visit Peggy’s blog. Enjoy!
I have so much going on, yet I am at a loss for words. My brain is just moving too fast to think of something witty or for a story today. It could also be caused by the spaciness that pregnancy has given me. I swear I would forget my head if it wasn’t attached to my body right now. I have lists everywhere so I don’t forget what I’m supposed to do. Oh well, only 6 weeks to go. Oh my gosh…ONLY 6 WEEKS TO GO! I’m not ready. At least the odds are with me right now that I’ll probably be a little late being that most first pregnancies are, but watch, since I’m not ready my little one will decide to make its debut early. Isn’t that how it works? You aren’t ready, but they are. Oh well. I guess I’ll just have to wait and see.
Onto the recipe of the week, Chocolate Oatmeal Drops. I’ve been wanting to make these cookies for quite some time. They sound really good. They are like an oatmeal brownie almost. I don’t think I did something wrong, but I probably should have refrigerated the dough before baking them. My dough was really runny, so my cookies spread out really far. So, instead of normal sized cookies that have a decent thickness, mine are like brittle crepes. They are very thin and fragile. At least they taste good though. If I make these again I’ll have to try refrigerating the dough for a while before baking. If you would like the recipe please check out Caroline and Claire’s blog at Bake with us.
I also want to do a quick post of the Great Grain muffins, which was the recipe of the week two weeks ago. I did make these, I just didn’t manage to post about them. I liked them, although they are slightly bland. They are not as substantial as I was expecting, which was nice. I didn’t really want a very dense muffin. They go well with jam though and make a very nice mid-morning snack. Mine turned out very much like the picture for a change.
And on a final note, Bonkers is not taking to the nursery very well. She is trying to claim anything she can. The bedroom used to be her room, and now she is barely allowed in it. So, here’s a picture of her trying to claim the little swing before we swiftly kicked her out of it. She’s been moping around now. I think this transition is going to be very difficult on her. Hopefully she does okay though, she is such a sweet kitty.
Wow, this week’s TWD recipe is quite the mouthful. It was the Nutty, Chocolatey Swirly Sour Cream Bundt Cake. It was chosen by Jennifer of Cooking for Comfort. I was really uncertain as to whether or not I was going to make this because I just don’t think we need an entire bundt cake to ourselves for the week. But, I knew that my husband was going cross-country skiing this Saturday and he could always bring it along. There’s nothing like a bunch of hungry people who had just gone skiing to help you demolish your baked goods.
I made the cake exactly as Dorie stated. It came together easily, but I had some problems getting the filling into two areas. The batter was quite thick and hard to spread and there just wasn’t enough of it to make an indent in on the top and then cover up the remaining filling. So, I just made an indent and crossed my fingers that the batter would bake up around it. And it did for the most part. Overall, the cake was well received. This cake really reminds me of my mother-in-law’s coffee cake recipe except with a few extras in the filling. The orange zest added a nice flavor too in the batter and really lightened it up.
The skiing group also enjoyed the cake. I wish I could have went skiing with them, but I am having a hard time tying my shoes now. So, I’ve decided to stop skiing until my feet come back into view. Here’s a picture of me currently, I am 30 weeks (6.5 months) along. I really can’t complain. I thought I would be a lot larger at this point. Hopefully the pregnancy continues this way.
If you would like the recipe, please visit Jennifer’s blog. Thanks and enjoy!
This is going to be a quick post, since I’m rather tired already. The third trimester of this pregnancy is starting to make me quite tired and going to bed at 8:30 is not out of the questions. This week’s TWD recipe was chosen by Betsy of A Cup of Sweetness. She choose Lemon Poppyseed Muffins. Originally I wasn’t super excited about these muffins. I’m just not a big fan of poppyseeds. They don’t really do anything for me. In fact, I’m not even sure where to find them in the grocery store. So, instead of buying poppyseeds, I just left them out and followed Dorie’s Playing Around instructions and added a teaspoon of blueberry jam to the middle of each of these muffins.
In the end they turned out quite delicious. The lemon flavor really comes through and the jam filling is really nice with the slightly drier crumb of these muffins. Even my husband liked these muffins, and he is the one I did not think would like them at all. So, if you would like to make them yourself, go to Betsy’s blog for the recipe.
On another note, Bonkers is obviously feeling the same way I do. This is my husband trying to get her out of her bed: