Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Grand cake

Nannie sent me an old bundt pan last month. I used it last night to make a chocolate pound cake.

Chocolate pound cake

The cake stuck to the pan though I let it bake an extra 15 minutes or so. I’m not sure if it’s the pan or the recipe.

The cake also absorbed a smell from the pan. Whenever I’d take the pan out of the oven to check the cake, I caught a whiff of my grandma’s house. It apparently rubbed off onto the cake.

“It’s like licking your grandmother’s clothes,” Chris said while eating a slice.

Bundt pan

The pan is now soaking. Hopefully we can get rid of the smell. It’s nice to have memories of my grandparents’ home, I’m just not sure I want to be reminded of it while eating cake.

Pumpkin Hot Chocolate

Katie over at Good Life Eats has me drooling over my keyboard this morning. (I found her post through Craftzine.)

Her Pumpkin Spice White Hot Chocolate looks so divine!

 (Photo: Katie of Good Life Eats)

 I will most definitely make this at home, though I may substitute chocolate chips for white chocolate because I already have that on hand.

I’m also happy to find a good way to use up any unused pumpkin puree I may have left over from meals, such as last night’s pumpkin soup. I’ve got a little less than 1/2 a quart in my fridge right now and was thinking about making muffins, but now I think I’ll make this instead!

Another go at baking bread

I’ve been attempting to make wheat bread for sandwiches, but haven’t had much luck. This time I took the bread out of the oven a few minutes sooner and I let it cool longer before slicing. This is what I got:

The bread turned out much better and made a great salami-cheddar sandwich for lunch today.

Once I started slicing the bread, I noticed it was still a little warm in the middle and some slices still crumbled some. Mom told me to think of it like cookies . . . the bread sets more the longer it cools. It just takes much longer than cookies because it’s so much thicker.

So next time I’ll try to be patient and find something else to occupy my time instead of hovering over the loaves, waiting to slice into them. I’m bad about that with cake, either removing it from the pan or waiting for the cake to totally cool before icing it. Just can’t make myself wait that long! I’m ready to eat it then! That’s why I love cookies. I eat them as soon as them come out of the oven, it all their mushy, warm goodness. 🙂

Pictured with the bread is some yummy pumpkin-chocolate chip muffins. My friend, Adria, loves these and we have lunch plans later this week. She’s also has a birthday coming up in a couple of weeks so I thought she’d enjoy some of these to celebrate. I won’t share her age as she may hurt me. She’s already said she’s not celebrating with big plans this year. I feel the same way with my birthday coming up in five months.

I also made my first batch of corn bread from scratch yesterday and it turned out really good. I made some honey butter to sweeten ’em up. Next time, I may add honey or more sugar to the recipe to make the bread taste better. I’m a big fan of Jiffy corn muffin mix, which is really sweet and delicious. Hope I can come close to Jiffy’s yumminess!

I also made chocolate pudding pie for my hubby. With some Vanilla Wafers, butter and sugar, I made a vanilla crust to went really well with the chocolate. I normally use graham crackes, since that’s what Chris’ mom uses, but we didn’t have any so I had to substitute.
And with another furlough day today, I was able to enjoy a three-day weekend that allowed me time to finish this project:

This is a crocheted shirt pattern from Debbie Stoller’s “Stitch ‘N Bitch Crochet: The Happy Hooker.” As I’ve said before, this is a great book for novice hookers and a great resource with cool patterns for even more mature hook welders.
I have some sweet tank tops and long sleeved shirts that’ll look great with this shirt. The pattern also suggests tying a ribbon along the neckline.