Today, I'm doing some work (big project has review comments and corrections due tomorrow), baking (cinnamon struesel coffee cake), and trying to satisfy a squawky black and white kitty.
I'm tired, even napping for a few hours yesterday and having decent (but short) sleep last night.
My dvr is filling up with tons of stuff that I just don't feel like watching.
I need to call the doctor tomorrow. One bottle of medicine ran out yesterday, and even though I could renew the current prescription, it's the wrong dosage. Foo. I thought I was more on top of this kind of stuff lately.
I'm loving the changes to my back yard. I need to give away the canopy/gazebo. If you want it, it is free. You just need to be able to break it down and transport it. I'm looking for a big tilting umbrella as the solution to my patio glider problem.
I did some baking last night, to the delight of my coworkers.
(I have some reserved for pearlbeachlady.)
Martha Stewart Hummingbird Cupcakes
- Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
- In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
- Transfer to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
- Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
Oatmeal Crisp cookies with white chocolate - adapted Smitten Kitchen's adaptation of Cook's Illustrated recipe
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips)
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. (I skipped the step where she uses flaked sea salt)
I like being able to measure, and use a list (recipe) that someone else made.
I like having a partner-in-crime (pearlbeachlady), who laughs when I spatter flour-pineapple-potatoflake batter everywhere.
I like the smell of the yeasty-coconut smell coming from the oven as the loaves are rising.