A year ago today I decided to not just bake, but capture my baking via a blog. (Oh, and to capture my messes as I baked). (First post: Well, here we are) Looking back, not a lot has changed.
I still make messes.
Flour is my number 1 nemesis with powdered sugar a close second.
I still get the mess all over my hands.
Mmmm...cake batter. Which reminds me...
I still eat cake batter/dough etc.
I still run, sing, and work at a hedge fund. I still live in the same apartment as a year ago. I'm still a total dork.
Things that have changed within the year:
I broke down and bought a fancy schmancy camera. (Post: I'm a Sell Out)
I somewhat learned how to use said fancy schmancy camera. (Still learning, really.)
I got a boyfriend! (Is got the right word? Caught, perhaps?) UPDATE: Threw him back into the sea.
I'm growing my hair out of my pixie cut.
I've added ads to my blog, although no one has seemed to notice.
I've discovered foodgawker.com and tastespotting.com which has opened up the wonderful world of food blogs and getting to meet (via online) the creators of scrumptious dishes.
I've had more than 10,000 visitors to my site (which might not be a lot for some blogs out there, but means the world to me. Speaking of which - did you know that New Zealanders have a mighty strong sweet tooth?)
So, overall, I've had a lovely year and decided to celebrate by baking a cake from scratch, which I can't remember ever doing. I also made some lavender buttercream frosting. Yum yum yum! Both turned out lovely and were a great way to celebrate.
Erika's Extra: I added in Ghiradelli chocolate chips, because it was my blog's birthday and because I could.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Lavender Buttercream Frosting
1 stick softened butter
2 cups powdered sugar
1/3 cup milk
1 Tablespoon + of dried lavender buds.
Red Food Coloring
Blue Food Coloring
In a pan, bring heat milk and lavender until boiling point. Let cool/infuse for 10+ minutes. Strain lavender from milk. In a mixing bowl, cream the butter. Beat in the sugar. Pour in 2 Tablespoonsonly of lavender milk. Frosting should be at a good texture, but feel free to add more milk to change the consistency and flavor of the frosting. Mix in 4 drops of each color of food coloring.
Originally from Texas, I've lived in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.