Today was a day for cake. Delicious, fluffy, creamy cake. Apple & sour-cream layer cake with cream cheese icing to be exact.
When I woke up this morning I knew I’d have to fuel myself with something to make up for all the sleep I’ll be missing out on over the next few days. Our week is totally packed out; the cricket is on (yay!), I’m wrangling all three children alone while daddy is away for work, I have a few lovely catch ups on the horizon (which I don’t mind knocking myself out for), we have a wedding this weekend and I’m studying ’till all hours to free time up in the day to fit all this in AND I’ve just been informed that tomorrow is ‘book day’ so I have to make a costume…
Daddy has been away three days now, and boy do our babies know it… So to distract and cheer us all up, and to celebrate my second HD for the uni session we made this cake. I’m yet to actually try it; I’m waiting until all the babies are in bed and I can have a cup of tea, put the cricket on, hit the books and comfort eat, but I’m told it’s pretty amaze-balls delicious.
OK, so last week I had my final wedding dress fitting and had to go down a size to an XS, I promptly celebrated by baking a big batch of delicious scones that were followed by what was possibly the worst sleep of my life, second perhaps to the time I tried to prove I could fit in a guitar case. I felt hungover, and tasted like stale beer, but for the few seconds of delicious fluffy, creamy goodness it… well, actually probably wasn’t worth it.
I baked corn bread a few nights ago, yes, I know, corn bread is a little old fashioned. When I announced to my parents that I had a ‘thing’ for it, my dad declared “cornbread? Wha like back on tha fah-rm?”. But it was for a good cause; to encourage my babies to eat their delicious, homemade vegetable soup. However, when I put it on the table, my boy fox declared loudly that the only thing he hated more than vegetable soup was corn bread! Epic balls up on my part.
So over a tedious twenty minutes at the table I finally convinced him to try it before his bath. He conceded, on the promise that if it was as gross as last time he’d spit it back on the plate. As I suspected he loved it, unfortunately by this stage, Mum and Dad had eaten the entire loaf (also, epic balls up, as it was totally off our eating plan). Thus there is no photographic evidence of said corn bread, but I assure you, it was my best yet.
Hey Pa, lookee what Ah made!
1 x cup wholemeal four (plus extra for dusting pan)
1 x cup polenta
1 x small sprinkle of salt
1/4 cup of olive oil
1 free range egg
1/3 cup black and white quinoa
3 tsp baking powder
1 cup preffered milk fluid
1/4 cup of sugar (can be left out or substituted for honey but for kiddies I find it’s for best results…)
Bake at 210 for 20-25.
I’m actually not a big eater, (which you probably didn’t guess judging by the last two food related posts made in less than 12 hours; this girl must be cra-zee). However with a poxy little fox moping about and daddy working away for the week, I find myself once again turning to carbohydrate for comfort. Huzarrrgh! Sad day muffins to the rescue. Not only are they a wondrously delicious accompaniment for a cup of English Breakfast, they’re also glorious with a cheeky spread of left over coconut cream.
Go fourth and gather:
2 cups self raising flour
1 cup rolled oats
1/2 cup brown sugar
1/4 cup of finely cut strawberries
1/2 cup of coconut cream
1/4 cup of olive oil
1/2 tsp bi-carb soda
1 large mashed banana
dash of vanilla
Preheat oven to around 200/c and line your favourite muffin tray.
Combine the coconut cream, olive oil, banana, strawberries and vanilla until a lovely pink paste forms. In a separate bowl mix flour, oats, sugar bicarb and vanilla. Add dry to wet and stir with angst. Bake for a safe 20 minutes.