Food, Style, and Travel
The night before I turned 25, I got an itch to bake something. I get those baking itches at least once a month. I feel like I just have to make something.
I hadn’t planned on getting a baking itch, so I had to think on my feet. I looked around in my cabinets to see what ingredients were on hand for a fairly simple baked good.
For the past few years, I’ve made this Devil’s Food Cake at some point during fall or winter. Well, I just looked back on the first blog post I did on the recipe and this year was only the third time but it feels like more.
It’s my boyfriend’s favorite kind of cake. His grandma used to make a similar version for birthdays, so it has a special meaning for him. Plus, who doesn’t love cream cheese frosting?
This year, I got a doughnut pan from a holiday gift exchange at work, so I decided to try a new spin on the Devil’s Food Cake. Hence, Devil’s Food cupcakes and doughnuts. :)
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.
Modern Notebook 