I’ve loved summer, but now that Labor Day is over I am so looking forward to the days when I can wear jeans and sweaters outside without sweating. I want to wear boots and tights with the oversize forest green jacket that’s hanging in my hall closet. I’m also hoping I can make it to the pumpkin festival at my school again this year and maybe even go apple picking in Oak Glen.
I’m not much of a chef, but I love to experiment in the kitchen. I do this thing where I read a ton of recipes for something fairly easy and then try my own spin on it. Sometimes it works. Sometimes it doesn’t. The mistakes only make me learn and try again.
Lately I’ve been testing out ideas for microwave bread pudding and I think I’ve nailed it. Making microwave bread pudding is incredibly easy, great for breakfast, and a delicious way to use up leftover bread. I don’t like food to go to waste. Last week, I made banana bread that was a little dry, so I wanted to re-purpose it in a way.
I had been meaning to make a cake for my boyfriend and his family ever since his birthday at the beginning of last month. Now that I think about it, I’ve been planing on it ever since his birthday last year! Wow! What can I say? I’ve been a busy lady. For his birthday last month, I made him a cake at the last minute but we didn’t have the ingredients to make frosting, so it was a frosting-less cake. It still tasted good, but that was a major bummer.
This month I made up for it by making a pretty amazing Devil’s Food Cake with cream cheese frosting. It may very well be the best cake I’ve ever had, and it was definitely the best cake I’ve ever made from scratch.