Hello blogging world ❤
I’m thinking of creating a giveaway for you guys!
Question for today: If I had a giveaway, what are your suggestions on what the giveaway is? Shall it be… nail polish? chocolate? make up? The possibilities are absolutely endless 😉
This weekend, one of the things that I did was I baked (from scratch of course!)
A watermelon cake!
Inside it is yellow sponge cake with fudge layers…
…topped with gooey, buttercream frosting!
Here is my mom with the cake 😉 She loves cake…
I also made…
Maple Walnut Cake!
Yummy? I think no yes!
Here’s the recipe! Enjoy
Serves: 12. Yields: One 8-inch 2-layer cake.
Oven Temp: 350. [Ann Stratton, Country Living]
- Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high-speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.
- Bake the cake: Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of the oven until a tester inserted into the center of each cake layer comes out clean — about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
- Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300 degrees F), or when a drop placed in a glass of cold water becomes hard and brittle. Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.
- Frost the cake: Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup of Maple Sugar Frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.
Maple Sugar Frosting:
- 2 1/4 cup(s) confectioners’ sugar
- 1/2 cup(s) brown sugar
- 8 tablespoon(s) (1 stick) unsalted butter
- 1/8 teaspoon(s) salt
- 1/2 cup(s) maple syrup
- 1 teaspoon(s) vanilla
- 2 tablespoon(s) whole milk, can use up to four tablespoons
- Make the frosting: In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.
Please let me know if you decide to make it and how it came out 🙂
If you are Vegan: If you are interested in this recipe, you can sub silken tofu for the eggs and vegan butter for the regular butter
Gluten-Free: You can use rice-flour, nut flour (ground up nuts), soy flour, etc.
Yesterday, I decided to run zero 8 miles. It took me under an hour in a half. My friend and I are planning on doing a 4th of July 8 mile race together. That should be fun. Can’t wait!
Today, I did about an hour of strength training including sit-ups, push ups, lunges, weights, and lots of other simple but efficient exercises like these
On Friday, my mom and I went shopping together at the mall and got me some cute clothes at Gap 😉 It was my sister’s idea to get some summer clothes there. Pretty good idea if you ask me
Wait until you see this veggie dish…
And here’s the recipe! Let me know if you make it… I invented it 😉
Mich`z Delicious and Easy Omelet
[And it can be completely vegan if you want it to be]
-1 handful baby spinach
-1 clove garlic
-2 eggs or 2 blocks firm tofu
-regular cheese or vegan cheese
-regular sausage or vegan sausage
-extra virgin olive oil
-salt & pepper to taste
Heat a skillet to medium heat. Add extra virgin olive oil. Saute the first 3 ingredients and add salt. Stir and let it cook for 5 minutes.
Add the garlic. Then add the sausage.
Meanwhile, whisk the eggs or chop the tofu with salt/ pepper. You can add milk to the eggs if you want them to be extra fluffy.
In a separate pan, add the eggs or tofu. Cook until one side is done, flip, then top it with the cooked veggies, sausage, and cheese. Fold the omelet over or stir the tofu.
Enjoy with some juice [any kind that you want].
You can also add peppers, bacon, ham, mushrooms, etc.
Put it on toasted whole wheat bread or a whole wheat bagel and you are good to go for a fast, simple, nutritious dish whether it’s for breakfast or dinner!
Speaking of dinner, I am planning on posting a “Mom’s Spaghetti” recipe sometime soon, which you all are going to hate LOVE and it’s something that u can look forward to seeing on my blog 😉
So, hope that u all had a good weekend and enjoy your week.
Song of the Day: It’s All because of You, 98 Degrees