Earlier this week, I had a mini-meltdown. Or. I had a moment. Life has been a little bit stressful for me, and I have been feeling really stuck with everything. I had been so used to seeing where things were going that for the past year or two (after graduation), I've been a little bit lost.
And circumstances have made this past year alone especially difficult.
But! This time, I decided to do something constructive instead of moping around. I whipped myself up a batch of chocolate cakes with peanut butter frosting. It was my first time making cake from scratch, and it was so easy peasy that I want to make all my cakes from scratch now on.
I used the recipe from Ina Garten (also known as Food Network extraordinaire), but halved the frosting bit because the cakes are sweet enough by themselves. Personally, I thought the peanut butter frosting was overkill on the sugar but -- whatever you like is fine! Rock your own boat. Do your own thing.
I am in no way, shape, or form a food blogger, so forgive me for not walking you through the steps in detail. The recipe I linked is the exact one that I used, so I don't think you really need any input from me.
Except for the fact that you shouldn't use a shallow bowl like I did for obvious reasons when mixing, and a stand mixer would have worked tons better than a hand mixer. But laziness wins sometimes and going out to the garage to find what you need doesn't sound as appealing as improvising.
I'm not saying that I got chocolate all over my shirt, but I am saying that I had to throw it into the wash immediately afterwards.
I popped the batter into 12 cupcake tins and threw them in the oven for about 30 minutes. The original recipe calls for 20-25, but for some reason mine weren't baked all the way through yet so I had to wait a few extra minutes.
Maybe it was humid that day or there was too much wind, I don't know.
Honestly the science behind perfect baking conditions goes beyond me. Definitely not a baker, a cook, or anything except for an eater. Let me eat!
I waited for the cupcakes to cool before frosting one and immediately deciding that I wouldn't frost the rest of the cupcakes.
After I made the batch of cupcakes, I didn't really want to make more with the rest of the batter. So I buttered and floured a cake pan and dumped the rest in there, baking for about the same amount of time.
When I took the cake out, it was more like a brownie than it was a cake..but still delicious. In an effort to make the cake not look like a little sheet of peanut butter frosting, I used a cookie cutter to make little cakes (or really tiered and frosted brownies).
Again: the peanut butter frosting isn't bad. It's just a little too much sugar for me. The cake is sweet enough on its own, and stands well by itself. The added layer is overkill for me. But! Definitely try it out. The peanut butter does go really, really well with the chocolate.
So with the baking of these cakes, I was a little less stressed and a whole lot heavier with sugar. Maybe there's a correlation there?
I ate cake with the intention of finishing up my Star Wars marathon, but I didn't make it there. I've recently wanted to re-watch the films based on the "correct" way to watch them -- which, according to the Internet, is episodes IV, V, I, II, III, VI. In that order. Episodes II and III are dull as bricks though so I am not keen on pushing through them...would it be bad if I skipped them altogether and jumped to Return of the Jedi?
Anyway. Have a great (almost) weekend everyone!
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