Trying to get a more golden tan in the sun!
I baked this cake early in the morning but didn’t have a chance to frost it until the afternoon. I only have a little over a week left until I go back to work and the Beau has been making the most of the free time left with me. After I baked the cake, he made breakfast and then we went out to the movies and lunch.
This was the first time I made a syrup, and a burnt sugar one at that! It ended up looking like an amber colored corn syrup. The batter was a little thick and instead of pouring in 1/2 of the burnt sugar syrup, I poured in 1/4 of the burnt sugar. Oops. I didn’t think the frosting was going to come together when I mixed the ingredients together prior to adding the milk. It looked a bit crumbly but the milk took care of that. The frosting was sweet but not overly, I cut down on the powdered sugar. It was a really nice cake and I enjoyed trying something new like the burnt sugar.
Check out the other cakes baked by the Cake Slice Bakers here. You can get the recipe from the Southern Cakes book by Nancie McDermott which is the book the Cake Slice Bakers are currently using to bake scrumptious cakes!
When I finished frosting it, I went in the backyard to get a picture of it in sunlight. It was a really nice day today. The puppy was with me and I tried to get a picture of him with the cake but he’s a bit camera shy. Here’s the best picture I took of him today:
Wait, was that a lizard I heard in the bushes?
If you have some free time, go see The Blind Side. BEST MOVIE EVER! I LOVED this movie and even more so because it’s based upon true events. Go see it! I totally wanted to tell everyone waiting in line to see the new vampire movie that they were going to the wrong movie!
I’m in a rush because in a little while, the Beau is coming home and taking me to the Happiest Place on Earth! I landed a job peeps! Part of the celebration and of making the most of my last free days left before I start work on Nov 30! YAY! (Actually I wanted to take the rest of the year off, but this opportunity came up and I had to take it!) So no intro shot or setup shot of these super aromatic spice cookies unfortunately. But I do have a pretty picture of the bird we ate last night:
This one looks better than the last one!
Pam of Cookies with Boys selected this week’s TWD treat, Sugar-Topped Molasses Spice Cookies. Take a moment to visit her blog and see how perfectly round and scrumptious her cookies turned out! And lucky for you, you can also get the recipe there too! I like to visit Pam’s blog because she always has something yummy to look at,
These were difficult for me to form into balls. Actually that part wasn’t difficult, it was the smashing down with a glass cup part that was. I’d smash it down and the cookie dough would stick to the glass cup. I don’t know how the TWD Bakers did this, but mine ended up looking a bit deformed prior to baking:
Kinda deformed, but do you see the smiley face one? =)
I’m only baking one batch, the rest will have to wait until later. Here they are sunning in the backyard:
Nothing like a little brown on brown on green action!
Last Week: Cran-Apple Crisps
Next Week: Chocolate Caramel Chestnut Cake (maybe, if I can find any chestnuts and spread!)
That's spinach you see in the meatloaf... kinda skimpy on the asparagus!
I found this recipe on Kim’s blog, Stirring the Pot. She’s posting some of her meals made from the book Cook Yourself Thin. Sounds like a good deal to me. When I saw her turkey meatloaf post, I had to try it because I love meatloaf but I don’t eat beef.
This was super easy to make and turned out really tasty! The spinach really does make the meatloaf moist and I can’t rave enough about the roasted vegetables! I love vegetables and these were Great! Next time I’ll add more asparagus though.
You can get the recipe here and also check out the other recipes Kim has cooked up. She’s currently cooking through Tyler Florence’s Stirring the Pot cookbook. I’m sure you’ll find something from her blog to try out at home yourself! I’m planning on going back to tryout other Cook Yourself Thin recipes and see if it works out for me! =)
Straight out of the oven, smell-o-vision would be perfect right about now!
Em of The Repressed Pastry Chef selected this week’s TWD treat, Cran-Apple Crisps. If you haven’t visited Em’s blog, go now. She has a beautiful blog filled with mouth watering goodies – honestly the photos are so fantastic, I feel like I can reach out and take a bite. Fortunately I can’t otherwise her blog would not be as pretty…
This was a super easy recipe to put together and I’m looking forward to baking it again not only for the ease, but definitely for the aroma that fills the house! Be sure to browse the other TWD Bakers to see what they baked up this week – it could be the All-In-One Holiday Bundt Cake I baked last week or Cran-Apple Crisps or Sugar-Topped Molasses Spice Cookies or Chocolate Caramel Chestnut Cake!
Baked until golden on top with the juices bubbling over!
As an aside, totally not food-related, if you haven’t already seen it, go see This Is It! I’ve seen it twice already and I cannot express how much this movie affected me. The world has truly lost an amazing and unique individual.
Last Week: All-In-One Holiday Bundt Cake
Next Week: I’m not sure!
I’m out of order this month, so this week we have the All-in-One Holiday Bundt Cake selected by Britin of The Nitty Britty. If you don’t have the book yet (BUY it already will ya?), you can find the recipe on Britin’s blog here. While you’re there, check out her other posts and read about the world according to Britin! It’s a really heartfelt world.
While you’re cruising, checkout the other TWD Bakers to see what they baked up this week! It’s a free-for-all this month so you never know who baked what any given week this month!
I’m a day late because I baked this yesterday and let the cake sit overnight so the flavors could meld together as suggested by Dorie. I LOVE this cake and plan to bake it for Thanksgiving! Here’s a pictorial of my baking adventure:
Totally buttered bundt pan...
A liitle lop-sided, but a beautiful batter!
Cooling its heels on the rack for 10 minutes before releasing...
Cooling to room temperature after the release...
Glazed all over!
Still looks 'fudge-y' in the middle, but tastes terrific!
Last Week: Snickers-Fudge Brownie Torte
Next Week: I haven’t decided yet!