My weakness for sweetness
First some crafty updates.. Puff-sleeved cardi is coming along well. I've decided on a sleeve treatment and I'm almost done with the peplum.. peplum, peplum, peplum (that random peplum outburst goes out to Nova)! All that's left is the bottom seed stitch border, button bands, buttons and blocking. Might we have a knitted FO by the end of the month? It certainly is looking that way.
Brazil SWAP action has been going slow, mainly because I'm still waiting for more pattern inspiration and because I'm doing a lot of color contemplation. I'm thinking of going for jewel tones and I also want to do a print or two, but I have to really figure out how to execute all of it and really make sure everything is mix and match. This SWAP stuff is really complicated business. Any of you have tips for color selection?
Now onto the sweetness. Last week was really taxing on my self control. If you haven't figured, I have a weakness for baked goods, or just food in general.. but let's not get into that part of it right now. One of the ways I've gotten myself to lay off baked goods in general is to avoid anything store bought. This is how I practice laying off of meeting leftovers at work or buying baked sweets. If I want something I either have to make it myself or it has to result from the labor of someone I know. So yes, this is the part of the reason for the proliferation of baked goods posts on the blog. The other part is all Nova's fault. She infected me with her pie obsession.
So being home can be a dangerous place with all these lovely home baked goods. But to control myself (because I have been known to devour 4 cupcakes in one sitting), I made it a rule to give away 3/4 of everything I bake, except if they're items mama- and papaFasu particularly enjoy. They'll either go to my aunts or come to work with me. And I find that it's a pretty good solution, if they make it to the end of the weekend. Part one of this weekend's baking adventures were sadly, mostly consumed by me.
Recipe: Chocolate Oatmeal Drop Cookies, "Baking From My Home to Yours" - Dorie Greenspan
Notes: So I console myself in the fact that these cookies are partially good for you since they've got whole grains in them. But I blame the recipe in not being 100% clear that each cookie should be formed by dropping one level tablespoon of dough. This recipe was supposed to yield 50 cookies. I made just over two dozen by dropping rounded tablespoons. Whoops. So if I actually had more cookies to give away, I wouldn't have eaten most of them myself. Do I really need to go into how good these cookies were? Just as the recipe states, these things are like a cross between a brownie and a cookie. It's got a nice crisp texture on the outside and a cakey-ness on the inside. But be very careful when you transfer them to the rack to cool. They're really delicate and will split in half if you're not careful.
Part two of this weekend's baking adventure was an adventure in itself. It was someone's birthday last week and I decided to bake her a cake. I decided on going for something really simple and made the Caramel Cake from the January issue of Gourmet. And really simple it was, I just didn't realize how violent caramel could get!
Recipe: Caramel Cake, Gourmet, January 2008
Notes: A really simple, really delicious cake. Sometimes you're just in the mood for something uncomplicated, yet really good. This is it. If you're not someone who likes really sweet desserts, this isn't for you. The caramel is gives the cake it's sweet edge so you can scale back on the amount of glaze you pour. My version of the cake is rather flat because I used a 9-inch pan instead of an 8-inch. And in regards to the caramel being violent, have a splatter screen handy, because it will sputter and splatter as it cooks!
I'd definitely offer you a slice, but luckily Stephanie took the rest of it home with her. My muffin top thanks her (though I do wish I cut off a slice before she packed it away)!