Short Post
Massive fail, picture uploader. I started writing about New Zealand, but the picture uploader is refusing to upload anything for me. So I am forced to write about something else. Boo.
At the moment I'm baking Peter's oh so goooooooood Pumpkin Bread, recipe supplied courtesy of the wonderful Tara and Peter. This is my second go at making this lovely recipe and while I'm a famous recipe meddler, I haven't fiddled with this one even a little bit. Well, except half of my mini-loaves are chocolate chip-less. I know, craziness, but my inspiration for making these was one of the gals at work. I missed her birthday while I was in NZ and of all the things I've baked and brought into work, the thing she's mentioned most is the pumpkin bread. And as I love to bake for a birthday, I decided a few mini-loaves would step into the birthday-cake-turned-birthday-cookie role.
For some reason, birthday cake just doesn't quite do it for me. Cake. Meh. A cake is a cake is a cake. A cupcake is quite cute and tempts me visually but I know it's not what I really want. I mean, I'll partake of birthday cake because let's face it, it's sugar, and for some reason I always have this strange hope that maybe this cake will change my mind, maybe this cake will be different. Alas, this is a rare occurrence. About five years ago, I was proven wrong. While attending a random event software promotion lunch back in the CSF days, there was a chocolate cake served, with little raspberries on top to fully tempt. We had a stare down, but the chocolate little beast beat me, of course. My mouth was delightfully surprised. The cake filling was no syrupy over-sweetened mush--it was chocolate ganache, almost closer to fudge. The frosting was made out of the same such goodness, making this cake a winner.
A few weeks later I found myself heading a committee at work to throw a surprise wedding shower for two gals at work who had gotten engaged. Of course cake was on the agenda, and I took it upon myself to order this oh-so-special cake. They butchered the decoration with a badly iced message and half-dead orchids, but once you looked past their blunder and actually tasted the cake it was just as good as before. To this day, I think that's the only birthday cake that would be acceptable.
Though yesterday at work our receptionist made a fresh and moist gingerbread cake for someone's birthday. She topped it with lemon icing which was alright, but I reckon you finish that sucker with a good cream cheese frosting and you have another winner. That I would accept as a birthday cake at work. :)
Of course cheesecake is in a class of its own, and I am always enjoy a good cheesecake.
I could write about sugar and desserts for ages and this certainly won't be my last post on the subject. But I think my blogging for today is concluded. I must check on my loaves, I need to take a shower, I need to email my mom, and I've got a script to read. Good night, never never land.
At the moment I'm baking Peter's oh so goooooooood Pumpkin Bread, recipe supplied courtesy of the wonderful Tara and Peter. This is my second go at making this lovely recipe and while I'm a famous recipe meddler, I haven't fiddled with this one even a little bit. Well, except half of my mini-loaves are chocolate chip-less. I know, craziness, but my inspiration for making these was one of the gals at work. I missed her birthday while I was in NZ and of all the things I've baked and brought into work, the thing she's mentioned most is the pumpkin bread. And as I love to bake for a birthday, I decided a few mini-loaves would step into the birthday-cake-turned-birthday-cookie role.
For some reason, birthday cake just doesn't quite do it for me. Cake. Meh. A cake is a cake is a cake. A cupcake is quite cute and tempts me visually but I know it's not what I really want. I mean, I'll partake of birthday cake because let's face it, it's sugar, and for some reason I always have this strange hope that maybe this cake will change my mind, maybe this cake will be different. Alas, this is a rare occurrence. About five years ago, I was proven wrong. While attending a random event software promotion lunch back in the CSF days, there was a chocolate cake served, with little raspberries on top to fully tempt. We had a stare down, but the chocolate little beast beat me, of course. My mouth was delightfully surprised. The cake filling was no syrupy over-sweetened mush--it was chocolate ganache, almost closer to fudge. The frosting was made out of the same such goodness, making this cake a winner.
A few weeks later I found myself heading a committee at work to throw a surprise wedding shower for two gals at work who had gotten engaged. Of course cake was on the agenda, and I took it upon myself to order this oh-so-special cake. They butchered the decoration with a badly iced message and half-dead orchids, but once you looked past their blunder and actually tasted the cake it was just as good as before. To this day, I think that's the only birthday cake that would be acceptable.
Though yesterday at work our receptionist made a fresh and moist gingerbread cake for someone's birthday. She topped it with lemon icing which was alright, but I reckon you finish that sucker with a good cream cheese frosting and you have another winner. That I would accept as a birthday cake at work. :)
Of course cheesecake is in a class of its own, and I am always enjoy a good cheesecake.
I could write about sugar and desserts for ages and this certainly won't be my last post on the subject. But I think my blogging for today is concluded. I must check on my loaves, I need to take a shower, I need to email my mom, and I've got a script to read. Good night, never never land.
Comments