Sunday Scaries are a weird thing. I had the most perfect weekend, and in particular a great Sunday, mostly because we turned the clocks back, and I had a full extra hour to be productive, which gave me extra time to be lazy. But it’s that time of year where, as corporate lawyer, clients start wanting things done by end of year, and there’s a general impending sense of a storm. So as Sunday has worn on, I’ve gotten that pit of dread in the bottom of my stomach. Fortunately, I know the perfect way to combat Sunday Scaries: Cake …
Guys, I had a WEEKEND. I’m sitting in Duxbury now, but it has been a journey to get this far. On Friday night, Molly and I drove up to Vermont for our annual college mini-reunion trip, which this year turned into a girls’ trip with me, Molly, and Marj. We arrived at the AirBnB, after driving through some pretty harrowing wind/snow conditions, at around midnight. We then proceeded to unload the car and go into the house. Five minutes later, Molly saw some motion out of the corner of her eye, and there was a crash. She then beckoned me …
This weekend, I’ve reached the end of my funemployment traveling and am spending some much-needed time with my college roommate, Cate, her partner, Jonathan, and their corgi puppy, Giles. Cate was a baker before I ever thought to start this blog, and last time I was visiting her I gave her the cookbook Sweet by Ottolenghi, which we baked out of together. At that point in time, we were hosting a brunch and wanted to make a Rum Raisin Cake. I asked Cate if she had everything we needed to make it, and she assured me that she did.
I’ve been baking up a storm this week! I’ve already made two recipes, and have another one lined up for Wednesday night. This seems particularly amazing given I’ve also been having a crazy busy week otherwise. I guess its true that the more you do the more you can do.
In my second installment of high altitude baking, I really went for something challenging: a true cake. Cookies bake for a short period of time, meaning that recipes really don’t need to be altered all that much. However, cakes are in the oven longer, and rising is much more important. Though there are plenty of websites online that explain adjustments of various ingredients at altitude, I decided it would be more fun to find an actual cookbook. What I found was a great little spiral bound book called Mountain High Cakes, written right here in Jackson, Wyoming!
It feels like forever ago that I made this cake. (It was Thursday.) I brought it to brunch on Friday with some coworkers, but since then I’ve spent two nights up in Vermont with my cousins, making Friday brunch a distant memory. Fortunately, I remember that it got a lot of compliments.
I don’t know why I have this idea in my head, but I firmly believe that anything baked in a bundt pan is breakfast food. For some reason, the ring-shape of a cake makes it not a cake cake, just a breakfast cake. Fortunately, all of my friends in town for Harvard-Yale agreed and it’s just about gone.
As promised, it’s time for pumpkin. And when I decide it’s pumpkin season, I don’t mess around. This morning for breakfast, I had what I like to call the Gunther Tooties Pumpkin Trifecta: a pumpkin bagel with pumpkin cream cheese and a pumpkin spice coffee. I’m not sure you can get much more committed than that.