#bundt cake united

[rabbitcruiser]

National Cake Day 

From choc to cheese, bundt to butterfly – share a slice with friends, try your hand at decorating or ask the local bakery to whip up a gorgeous gateau.

“Qu’ils mangent de la brioche!” or, “Let them eat cake!” Perhaps the most famous quote about cake ever were the words of a great French princess. Typically attributed to Marie Antoinette herself upon being informed that the peasants were so poor that they had no bread to eat during one of the famines that occurred in France during the reign of her husband, Louis XVI.

Needless to say, the ignorance and arrogance of that disdainful statement did not win either Marie Antoinette or her husband any respect or sympathy from their people, who then proceeded to behead both of them during the French Revolution!

However, none of this changes the fact that cake is arguably one of the most delicious baked goods that humans have ever made to eat, and its numerous varieties continue to astound every cake fan. For that reason, it is obvious that cake is more than deserving of its own little holiday.

The History of National Cake Day

The history of cake dates back to ancient times, and the first cakes are thought to have been made in Ancient Greece and Egypt. These first cakes were rather heavy and flat and were eaten at the end of a meal with nuts and honey.

Nowadays, this type of cake has evolved into baklava, a traditional Greek dessert and a must-try for any fan of sweet stickiness. In later years the ancient Romans also created their own version of this sweet treat, which was rather creamy and rich. However, like in many cultures around the world, this cake was often reserved for the gods and was offered to them at their temples as a sign of respect, love, and reverence.

The Oxford English Dictionary traces the English word cake back to the 13th century. During the Great Depression, it was necessary to provide easy, relatively cheap food to millions of Americans who were living in poverty, and the boxed cake mix was born. The idea turned out to be pure gold, as millions of housewives all over the United States took advantage of this way to make their lives easier.

Cakes started being used to celebrate birthdays in 19th century Western Europe and eventually earned their candles on top. But cakes are also a delightful addition to a variety of other meals and functions, from a simple family dessert to a huge catered party. Whether chocolate or black forest, angel food or the pineapple upside-down version, pretty much everyone enjoys a slice of cake.

And now, National Cake Day is celebrated throughout the world!

National Cake Day Timeline

1200s First recorded use of the word “cake”

According to the Oxford English Dictionary, the word “cake” can be traced back to this time. The word is likely of Viking origins from the Old Norse language.

1600s First modern cakes are baked

With advances in technology of ovens, and the use of whipped eggs (instead of yeast) for leavening, the predecessor to modern versions of cakes began. These cakes are typically round and topped with icing, often containing dried fruits and nuts.

1700s Cakes become part of birthday celebrations

In Germany, the “Kinderfest” is the celebration of a child’s birthday. Though no gifts are given, there is a cake that is decorated with the number of candles corresponding to the child’s age. Later, the industrial revolution makes the tradition even more accessible and popular.

1894 Cake recipe published in London

One of the first recipes for cake published in a cookbook appears as a Layer Cake in The Cassell’s New Universal Cookery Book.

1929 First cake mix appears

Sold in a can instead of a box, the first cake mix contained not only flour but also dried molasses, dried eggs and some other ingredients that water could be added to at home. New flavors developed and making cakes became even more varied but rather simple.

How to Celebrate National Cake Day

Everyone loves to celebrate National Cake Day! Whether making, eating or sharing this delicious dessert, this is the perfect day to enjoy a treat with ideas such as these:

Enjoy a Slice of Cake

Of course, the best way to celebrate National Cake Day is by eating cake with family and friends. It is possible to buy a number of different types of cakes to celebrate the event. Many cafes and bakeries sell cake pieces by the slice, so it’s easy to try a few different flavors.

Grab a few friends, head on over to a bakery, and fill up your plates with several different kinds. Pass the forks around and tuck into a bite of each of them. Cinnamon coffee cake, pound cake, bundt cake or strawberry shortcake. It really doesn’t matter which kind, as long as it is appreciated and enjoyed on this important bakery day.

Bake a Variety of Cakes

Have fun making your own cakes at home to mark the occasion. There are many different kinds of cake to choose from. Yeast cakes are one of the oldest types and are pretty similar to bread in texture, due to the yeast content.

Cheesecake is another type of cake that is unique and also delicious. It’s easy to find many different types of cheesecake, starting with the rich and creamy New York-style cheesecakes baked in a graham cracker crust and drowned in cherry syrup. Or, try out the healthier varieties made from cottage cheese and filled with orange and lemon peel and raisins that are lower in calories and fat and higher in protein.

Sponge cakes rely on the air trapped inside them during baking for their light texture, and are famously paired with rich butter or cream cheese-based icings for balance; however, these icings tend to be a bit complicated to make and are easily ruined, so if for those who are novice bakers, perhaps go for something a bit simpler.

Red Velvet Cakes, Carrot Cakes, and Lemon Drizzle cakes are all delicious varieties of cake that can be made with a myriad of different recipes and ingredients. So pick a type of cake that suits the needs of your family and friends the best–and then get started baking! The experience will be both fun and educational.

Take a Cake Decorating Class

Cakes are delicious to eat, but an equally exciting part of a cake is the way that the outside can be decorated in all sorts of ways. From icing roses to fondant shapes, decorating a cake with sugary sweetness is an art form all its own. Check at a local library or hobby store to see what types of cake decorating classes might be on offer. Those who get really good at cake decorating might even choose to turn it into a delightful business opportunity!

Share Cake with Others

Inherent in its size, cake is almost always meant to be shared! That means that National Cake Day is the perfect opportunity to buy (or bake) a large cake and then find some people to share it with. Coworkers, neighbors, the mailman or the teacher at the kids’ school. Anyone will feel delighted and thankful to be given a piece of cake on this day. Many of them might not even know that it’s National Cake Day, so be sure to share the news so they can get on board with it too!

Find National Cake Day Discounts and Deals

The deals tend to change each year, so pop into local bakeries to see if they are offering any freebies or discounts in honor of National Cake Day. The Cheesecake Factory, Boston Market, Mrs. Fields and Baked by Melissa are just a few of the companies who have given discounts in conjunction with past cake days. Check them out!

Source

#Coconut Cream Pie Cheesecake #food #dessert #travel #vacation #USA #Chocolate Caramelicious Cheesecake Made with Snickers #Custard Pie #Banana Cream Pie #Princess cake #Sweden #original photography #Coconut Cake #Heaven and Hell Cake #Tartas Ancano #Almond Cake #Canada #Uncle Tetsu's Japanese Cheesecake #Spain #Death by Chocolate Pudding Cake #Cheesecake Factory #National Cake Day #26 November #NationalCakeDay

[mariacallous]

One morning, my wife suggested I look into making a different kind of bread. Not necessarily to replace my weekly challah habit, but just to try something new. I asked what she has in mind and she mentioned monkey bread. I’d never heard of it. 

So, I Googled and turns out that monkey bread is actually a yeasted cake. Its origins are rooted in the immigrant Hungarian Jewish community that came to the United States. I immediately thought of my father’s grandparents, Jews who immigrated from the former Austro-Hungarian empire. I texted my father and sure enough he remembered his grandmother, Bertha Stern, making him what she called Hungarian coffee cake, but what many call aranygaluska.

Aranygaluska looks something like a bundt cake without the donut hole and the splash of powdered sugar. That’s because the goodness lies within, where the warm, gooey jam awaits between doughy dumplings covered in butter, cinnamon, and brown sugar. Aranygaluska has all the characteristics of a dessert but can just as easily go down with your morning cup of coffee.

Jewish Food Historian, Gil Marks, included aranygaluska in his Encyclopedia of Jewish Food, noting the arrival of the “golden dumpling” in the 1880s. Hungarian Jewish immigrants started selling it in their bakeries sometime in the mid-20th century, and it transcended Jewish foods when it was included in a 1972 edition of Betty Crocker, referred to as “Hungarian Coffee Cake,” as my great-grandmother called it. 

Eventually it became known as “monkey bread.” There’s no definitive reason why but one of the more popular theories is that the act of pulling the bread apart mimicked how a monkey picks something apart.

Joan Nathan, the matriarch of American Ashkenazi cuisine, says she first came across the recipe in George Lang’s The Cuisine of Hungary (1971). She also notes that replacing the walnuts with cocoa turns the dish into the wonderfully Yiddish kuchem-buchem.

I was admittedly a bit verklempt when I realized I had stumbled upon a heritage food, especially one laced with some of my favorite ingredients: cinnamon and honey. 

This is  great for an inexperienced baker because it’s a difficult recipe to screw up. As you get your dough together, it just involves taking pieces of that dough, swooshing them around in bowls of butter and cinnamon sugar, then arranging the chunks of sweetness in layers. Fill the gaps with jam and you’re set.

Ingredients

For the dough:

2 ¼ tsp dry active yeast

1 tsp sugar

1 cup water or warm milk

3 large eggs, beaten

1 tsp kosher salt

½ cup or 1 stick melted butter

½ cup  honey

¼ cup sugar

4-5 cups flour

For the topping:

½ cup or 1 stick melted butter

3 Tbsp cinnamon

1 ½-2 cups ground walnuts

1 ½-2 cups brown sugar

¼ tsp kosher salt

¼-⅓ cup jam (some recipes call for apricot but I used a mixed berry jam)

Directions

Put your yeast in a small bowl with 1 tsp sugar. Pour in a cup of warm milk or water and whisk together. Let it sit for the next 5-10 minutes until it foams.

In a large bowl or mixing bowl if you’ll be using a stand mixer, whisk together your eggs, salt, sugar, honey, and melted butter. (Make sure your melted butter has cooled to at least room temperature before mixing it with the eggs.)

Once your yeast is activated (foamy), dump it into your mixing bowl and start working in your flour. Continue adding your flour in stages until a ball starts to form. Then, drop the dough onto a floured surface and knead for about 10 minutes. Place your kneaded dough into a lightly oiled pot and leave it in a warm environment to rise for the next 60-90 minutes.

Meanwhile, start making your topping. Throw the walnuts into a food processor and run it until very fine. Mix that with your brown sugar, cinnamon, and pinch of salt. Melt a stick or ½ cup butter into a second bowl.

Take some of your melted butter and grease your pan. Then, generously layer the bottom with your cinnamon-sugar-walnut-mix.

Once your dough has risen, preheat your oven to 360 degrees F or 180 degrees C. Punch the dough out onto your working surface. At this point, there are two methods to make your dumplings. You can either roll the dough out until it’s about a ½ inch thick or eyeball it. I’m on team “eyeball it” and use my dough cutter to cut off golf ball-sized dumplings. However you do it, roll your dumpling into a ball and drop it into your bowl of melted butter. Then drop your butter-coated dumpling into your cinnamon-sugar-walnut mix, covering it on all sides. Place the dumpling into your pan and repeat, leaving a little space between each one.

After you complete the bottom layer, place a dollop of jam on each dumpling. Don’t overdo it with the jam or it’ll seep out of the sides of your springform pan, burn in the bottom of your oven, and ooze out when you remove the spring.

Using a 9-inch or 23-centimeter pan, you’ll only have two layers of dumplings. After you complete your second layer, coat the dish with whatever butter you have left followed by the rest of your topping mix. Throw it immediately into the oven for 35-40 minutes until golden. 

Remove the aranygaluska from the oven and let it cool off for a good 15 minutes before removing the ring.

[shawtythatluvsurgut]

What's your favorite thing to feed men when you're fattening them up?

Well, I’m a chef and I live in a fat country (United States) bordering another fat country (Mexico) so cooking fatty foods is a specialty of mine. One thing to know about me is that I love to cook for my feedee. Dark Chocolate bundt cake with extra thick frosting and powdered sugar; a warm, homemade loaf of bread smothered with natural butter; creamy, locally-made horchata; chicken and four cheese lasagna with peppers and spinach; three cheese omelettes with extra bacon and extra, extra ham; the list goes on…

There is also the fact that I find myself almost daily in moods where I want to just fatten my feedee up as much and as fast as I can. I love ending the day knowing I did the most damage possible. So, when I don’t want him to be able to stand straight from how stuffed and fat he is, I either either a dozen local donuts from Amy’s or I get him McDonalds and go buy a gallon of ice cream to feed him throughout the night.

#ask box #my asks #submission

[india-cakes-reviews]

The World’s Favorite Cakes Revealed - IndiaCakes Review | India Cakes Reviews

Cakes are the best dessert to rejoice on your occasion with loved ones. Choose the best cake that is appropriate for your celebration to bring a surprise. The wide range of varieties will surely bring an awestruck moment for sure. You can additionally customize the flavor and designs based on your choices. The flavor and design you choose should make your event an affluent one.

The first and foremost reason to grab cake is to bring some vibes to the party. On that note, the cake you choose should express your heart for loved ones.

Topping the bill is chocolate cake, with an average search of almost 400,000 searches each month that is monitored by Indiacakes. Red velvet takes second place with over 320,000 monthly searches across the glove, with carrot cake taking up the third position with over 300,000 searches.

There is a big gap between the next two contenders in the top five countdowns. Banana comes in fourth with just over 190,000 monthly searches and pineapple upside down cake- particularly popular in both the United States and Russia-grab fifth position with just shy on 170,000 monthly searches globally evaluated by Indiacakes review.

The black forest comes in sixth, ice cream in seventh, and bundt cake in the eighth position. Lemon drizzle cake is their top choice overall-surprisingly outranking favorites like Victoria's sponge in 10th place. Research showed the lemon-soaked sponge is searched for over 11,000 times in a month in the British isles and more than 120,000 times across the glove, ranking it in ninth place overall for a total number of monthly searches worldwide.

Most countries 

Chocolate again stole the first position as the most searched-for cake in 81 nations worldwide. Red velvet is second with 43 countries, it is also crowned Europe's go-to treat with 14 member states opting for this cake as their favorite.

Angel cake comes in the third spot with over 33 countries. It is especially popular in many African countries. Food and bake recipes are constantly being developed and custom-made according to region, preference, and availability of ingredients.

Here is the list of top 5 most loved cakes.

Rank

Cake

No. of countries

No. of searches worldwide

1

Chocolate

81

394,050

2

Red velvet

43

322,310

3

Carrot

22

313,320

4

Banana

8

192,170

5

Pineapple Upside down

2

168,430

The term “cake” has a long history. The ancient Greeks word plakous, which was derived from the word for “flat”. It was baked using flour mixed with eggs, milk, nuts and honey. In ancient Rome, the basic bread dough was sometimes enriched with butter, eggs and honey , which produced a sweet and cake-like baked good.

Early cakes in England were also essentially bread, the most obvious difference between a “cake and “bread” were the round, flat shape of the cakes, and the cooking method. Which turned cakes over once while cooking, while bread was left upright throughout the baking process that is assisted by India cakes .

Sponge cakes, leavened with beaten eggs, originated during the renaissance, possibly in Spain.

As our new research reveals, life’s too short to not eat cake! It’s great to see the variety of different taste preference across the world and which cake id identified as a nation’s favorite.Whether people are searching for recipes, where to purchase different cakes, or a cake’s origin, one thing is for certain; these statistics reveal we are a world of curious cake lovers.

#India Cakes #Indiacakes #India Cakes Reviews #IndiaCakes Review

[myflowertree12]

Unraveling the Sweet History and Timeless Charm of Fruit Cake

In the realm of desserts, there's one delicacy that stands the test of time, evoking nostalgia and delight with every bite: the humble fruit cake. Often associated with festive seasons, weddings, and family gatherings, fruit cake holds a special place in culinary traditions worldwide. Let's embark on a journey to discover the rich history, cultural significance, and delightful variations of this beloved confection.

A Slice of History: The origins of fruit cake trace back centuries, with roots in ancient Egypt and Rome. Early recipes included nuts, honey, and dried fruits, symbolizing wealth, fertility, and longevity. Over time, fruit cake evolved, influenced by trade routes and regional ingredients. In medieval Europe, it became a symbol of celebration, with each ingredient carrying symbolic meaning. By the Victorian era, fruit cake became synonymous with Christmas, adorned with marzipan and icing as a festive treat.

The Art of Fruit Cake Making: Crafting the perfect fruit cake is akin to an art form, requiring patience, precision, and a touch of creativity. Traditional recipes vary from country to country, with ingredients ranging from citrus peel and candied fruits to rum-soaked raisins and spices. The key lies in the balance of flavors and textures, ensuring a moist crumb and a burst of fruity goodness in every bite. Whether baked in a loaf pan or a Bundt tin, fruit cake exudes warmth and comfort, filling homes with irresistible aromas.

Cultural Significance: Beyond its delectable taste, fruit cake holds deep cultural significance in many societies. In England, it's a staple of Christmas celebrations, often enjoyed with a cup of tea or mulled wine. In the Caribbean, fruit cake, or "black cake," is a cherished part of weddings and holidays, steeped in rum for months to enhance its flavor. In the Southern United States, fruit cake takes on a lighter, citrusy profile, enjoyed during the holiday season and special occasions.

Modern Twists and Trends: While traditional fruit cake recipes endure, modern interpretations offer a fresh take on this classic dessert. Health-conscious bakers experiment with gluten-free and vegan alternatives, using dried fruits, nuts, and alternative sweeteners for a guilt-free indulgence. Creative variations include chocolate-dipped fruit cake bites, fruit cake muffins, and even fruit cake ice cream, showcasing the versatility of this timeless treat.

Preserving Tradition: In an age of mass-produced sweets, homemade fruit cake preserves the essence of tradition and craftsmanship. Many families cherish heirloom recipes passed down through generations, each batch infused with memories and love. From meticulously soaking fruits in brandy to meticulously decorating with edible flowers, every step is a labor of love, culminating in a masterpiece to be shared and savored.

Conclusion: In a world filled with fleeting fads and trends, fruit cake remains a steadfast symbol of heritage, joy, and togetherness. Whether enjoyed during the holidays or as a token of celebration, its timeless appeal transcends borders and generations. So, the next time you bite into a slice of fruit cake, savor not just its flavors but the stories and traditions woven into every crumb. After all, there's nothing quite like the sweet embrace of a well-made fruit cake to warm the heart and nourish the soul.

#Fruit Cake

[epicurioushippo]

10.10.2023 - Heavenly Delights: Celebrating National Angel Food Cake Day

Image by Polina Tankilevitch on Pexels “My mother never met a gadget she didn’t like. There were tube pans for baking the angel food cakes my father could have after his first heart attack, and Bundt pans and loaf pans and baking pans and grilling pans.” Janet Fitch A Slice of Angelic Indulgence On October 10th, dessert lovers unite to celebrate National Angel Food Cake Day, a delightful…

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[chermetro]

Caterpillar Cake Recipe This cake is fantastic to make following a unit on bugs, wildlife, etc. Kids can assist in decorating it. Use gumdrops or licorice whips as antennae. Wrap the caterpillar in icing and add green-tinted coconut for the grass. Use any Bundt cake recipe or flavor cake mix.

#coconut #caterpillar cake #bugs #cake #gumdrops #wildlife #kids

[joinyourlife]

🍁Raising Bundt cake with Caramel Drizzle! The tastiest cake in 15 minutes! 🍁 _____________________________________________ ➡️follow @join_your_life_ for more recipes like this 💞 ✔️ SAVE this post to make later ✔️ TAG a friend who needs this inspo ➡️Check out the video RECIPE on my Youtube channel! 👉 https://youtu.be/ZS7pgwZkSNE ➡️LINK IN BIO @join_your_life_ INGREDIENTS : 3 medium eggs a pinch of salt 100 g of sugar (1/3 cup) 100 ml sunflower oil (1/3 cup) 70 ml of milk (1/4 cup) 125 g of low-fat yogurt (1/2 cup) 15 g baking powder (1 tablespoon) 250 g of flour 00 (2 cups + 1/3 cup) 150 g of raisins (1 cup) For the caramel: 100 g of sugar (1/3 cup) 8 g of butter (1 tsp) 70 ml of whipping cream (1/4 cup) Bake in a preheated static oven at 180C for 35 minutes using a 25 cm mold pan. Enjoy your cake 😋 🤗! SIGN UP TO THE CHANNEL and ALWAYS stay updated on new videos: ⬇️⬇️ https://youtube.com/c/JoinYourLife 💠If you have any questions about the recipe, write them in the comments, l’ll get back to you as soon as possible! #bundtcake #carameldrizzle #apple #applecake #cakerecipe #applerecipes #cakes #cakefromscratch #bakefromscratch #bakingacake #bakersgonnabake #youtubechannel #apples #cake #dessertpic #sweettooth #coffeecake #shareyourtable #homemadecakes #homemadedessert #bakedathome #bakingrecipes #foodblogfeed #mummybloggeruk #foodiepics #retete #reteteculinare #retetesimple #reteterapide #prajitura (at Kent, United Kingdom) https://www.instagram.com/p/CkECJrWj5o0/?igshid=NGJjMDIxMWI=

#bundtcake #carameldrizzle #apple #applecake #cakerecipe #applerecipes #cakes #cakefromscratch #bakefromscratch #bakingacake #bakersgonnabake #youtubechannel #apples #cake #dessertpic #sweettooth #coffeecake #shareyourtable #homemadecakes #homemadedessert #bakedathome #bakingrecipes #foodblogfeed #mummybloggeruk #foodiepics #retete #reteteculinare #retetesimple #reteterapide #prajitura

[shanghaifree]

Whosampled drake pound cake

Remove from heat, and add lemon juice to taste and to adjust consistency.

While the cake bakes, make the glaze: In a small saucepan over low heat, combine cream cheese, butter and confectioners’ sugar and whisk until smooth.

(Do not open the oven door before 20 minutes have passed, as the temperature shift can flatten the cake.)

Bake for 45 minutes to 1 hour, until golden brown and a cake tester comes out clean.

Increase the speed to high and beat until fluffy, about 5 minutes. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients.

In another large bowl, add cake flour, cornstarch, baking powder and salt whisk to combine.

(The fluffier the eggs, the fluffier the cake.) Add the beaten eggs, vanilla and lemon extracts to the butter and cream cheese mixture and beat on low speed until just combined. Rinse the beaters and in a separate large bowl, add eggs and beat until light in color and fluffy, about 5 minutes. Using a hand mixer, beat on high speed until creamy, 3 to 4 minutes.

Make the cake: In a large bowl, combine softened butter, cream cheese and granulated sugar.

Grease and flour a 10-inch/12-cup Bundt pan. Let me know a few of your favorite sampling songs in the comments below. Who Sampled is a resource that I use to get the process started. I have always enjoying the treasure hunt of tracking down a song that was sampled in a modern production that I admire. has outlined the process in a clear, readable fashion. Strikes will eventually lead to the inability to professionally distribute your music, compromising your career and success.Ĭlearing samples is a mundane process, but is not overly challenging. Additionally, distributors and streaming services will issue a “strike” if you are caught releasing songs with uncleared samples. If you choose to proceed with releasing music that contains a sample without clearance, beware of the consequences. This Act gave copyright owners the exclusive right to exploit their music in any way they see fit, including protecting it from unauthorized sampling or the creation of derivative works.įollowing the correct procedures to sample musical works legally will make sure that you remain free from concerns about potential claims and costly litigation.

When a sampling artist claims Fair Use, the rights holders (labels and publishers) counter, citing The United States Copyright Act of 1976. This is a very rare exception to copyright infringement and should not be relied upon when considering sampling the work of others. A New York federal judge ruled that Drake had “transformed the purpose of the clip” as opposed to merely incorporating the sample in his recording. In 2017, Drake won a Fair Use case for his 35-second sample of Jimmy Smith’s 1982 Jimmy Smith Rap, without clearance, for his 2013 song Pound Cake. Transformation is a possible justification that use of a copyrighted work may qualify as Fair Use. Without getting into a heavy legal discussion, one of the factors in determining whether sampling is a Fair Use is the concept of “transformation”. Fair Use allows the use of copyrighted works of others for very limited purposes including for purposes such as: criticism, comment, news reporting, teaching (including multiple copies for classroom use), scholarship and research. Some who have faced legal claims for sampling the works of others have been known fight back, claiming that the sampling of others’ work falls under the “Fair Use” doctrine of United States law. There are many examples of this “wait” method, including litigation surrounding Thinking Out Loud, We Can’t Stop and Stairway to Heaven Wait until the sampling song is finished making all of its money because you might be entitled to higher amounts of damages if the song goes on to become successful. If someone samples your music without clearance, a popular and common approach is WAIT. Strong production value is attractive to potential suitors of your song, so make sure the sonics, vocals and mix cross the professional threshold. On the other side of the discussion, any sort of musical creativity can be monetized via an artist sampling your work, including a full production, a hook, a drum track or a break. The copyright owner can also ask a court to issue a Cease & Desist (or, in other words, force you to recall any physical albums and destroy them). Violators may be sued for damages that can constitute the greater of all profits made from the work containing the sample or $100,000 for each act of copyright infringement. All samples used in a production need to be cleared.

#Whosampled drake pound cake

[livingwithlosingyou]

Living with Losing You - 9/27/2022

What an insane day.

I woke up to my alarm blaring before 6am because I had to go onsite to address a situation. I also has to take Sadie to camp because I was going to eb gone ALL day with appointments, meetings, practice, etc. 

My work morning meetings were very effective and went very well. I was glad that the team was able to work together to make that happen #teamworkmakesthedreamwork. I was there for a few hours, but had decided to leave at around 11:30am to try and meet my dad for lunch. In that thought process I realized that I actually had a therapy meeting at noon. So, I had to cancel on the pops (it was fine, he had lunch packed already) and then I started to drive towards Scripps Ranch to take my therapy call, eat lunch, and then go to my rescheduled OBGYN at 2:10pm. Like I said, very busy day.

I got the the parking lot and parked as my therapist joined the call. It was honestly perfect timing. I had a good session today. I think I was more blunt and honest in a respectful way about how i was feeling. Since my therapist was also an addict herself, she really understands some of the feelings you were having James. I have definitely had my ups and downs, and she constantly reminds me that it’s normal. I just really have been messed up since the storage unit. I have noticed that I really go back and forth primarily between gratitude, anguish/devastation, and anger. I feel so lucky to have loved you and been loved by you, but I am also so sad that you’re not physically here. On top of that, I am mad that you abandoned me when you promised that you’d never leave me. Balancing all of those very different emotions has been the hardest things, but I am starting to learn that “opposite” emotions can coexist. It’s a learned skill that I am still very much learning. 

After I hopped off the call I went to go and pick up my lunch. I got a sandwich from Jimbos custom made and some snacks. I ate my lunch at their patio outside and started working on my computer. I love working outside like that, it’s nice to have a change of scenery every now and then. Perks of having a job like I have. 

I realized that it was coming up on my appointment soon, so I quickly packed up my things and worked my way south a few exits for that OBGYN appointment. I will not get into details, but it was a very refreshing first step in the right direction. This doctor had an action plan, and took the time to review the birth control options that were already on my chart. I will say she did not review my whole chart, because she started asking me a much of questions about current partner(s), etc. She asked if I was irregular and I said yes because of my recent stress and she gave me the “look” of like “we are all stressed you need manage it better”, but also basically said that. Just more eloquently than I just typed it. Once i told her what was going on she was very apologetic, and it all made more sense to her. Anyway, all in all it was productive. Hoping she can help me!

By the time the appointment ended it was already almost 3pm. I was supposed to be a practice by 4pm. Keep in mind the HS that I coach at is likely around 45 mins or more from Scripps Ranch. I ended up booking it home (allegedly) and changing into running clothes really fast so I didn’t overheat at practice. Plus, i wanted to run again today. My goal is to get 150 miles by EOD of your birthday. I still have a ways to go!

I was able to get home at around 3:30pm, so i quickly got changed and grabbed my stuff then was back out the door. Practice went well today, the boys had a recovery form yesterday. We did some kettlebells which was fun to lead as well. As long as they are listening. 

I was supposed to go to GriefShare tonight, but honestly practice didn’t end until closer to 6:30pm, and that group starts at 6:45pm. Even with how busy my day was in general, I decided to skip this week. I also still had to pick up Sadie from camp and grab myself dinner. I ended up stopping at nothing Bundt Cakes to pick some up for out GNI (girl’s night IN) and then grabbed In N Out for myself. I figured I would get it since it’s not in KY and I won’t have access to it for weeks. Once I got home, we had a BIP (IYLKYK) watch party. Marissa and Bri came over for it. while we watched it I started packing. I still have SO much to do, it’s insane. I wrote a list on my notepad on the counter. Tomorrow is going to fly by, then I’ll be in KY! Crazy!

I ended up finishing all of my coaching training as well, so I am officially a cleared coach, yay! Now I will get my badge! I also talked to the producer today. I am VERY excited about the music part of this KY trip. I hope that it will continue to help me heal, and also eventually spread awareness. You’d be so proud of me, I know you would have been. You probably currently are. 

It’s past midnight at this point, and I still have not showered. I need to get ready for bed. Today was just SO busy, and tomorrow is the same. 

I hope that I feel you more in KY. I miss you.

Love you, always! Can’t wait to see if that note is still up in the science center. )(quick story, I called the LY science center that we visited in May because they had an exhibit where you could write a note and pin it onto the wall. i do not remember exactly what it said, but it was something very cheesy and cute. Well, when I called they said it was still up, and that they’re taking it down this weekend. I am going to take you mom’s car on Friday to Louisville to check and see if it is still there. Fingers crossed you will lead me right to it <3.

I love you, James. Always will. 

Oh, also your mom sent me a cute picture of Biggie today, and said he is excited to see me (we both know this is true). 

Rest in Peace, James Burton Nichols

10/1/1993 - 7/16/2022

[chewbaccawithouthan]

Happy Birthday to Me! 21 years on this earth and I hate it BUT, I love it anyway because of all the amazing people from Instagram who have turned into my friends and have made my life better 💖 Happy Birthday to my self insert Lothaa! With two of my favorite oc creations aside me, Shrinya and Shaaka Tredder! The cake is a snickerdoodle Bundt cake 😌 with a holographic “21” projecting out of it! ~ I know foreigners may not understand, so for clarification as to why this is a big year for me: the United States has a rule that as of 21 years of age, you are now legally allowed to drink (not a drinker), gamble (I’ve never gambled in my life?) get a pilot license, concealed carry license (hell to the no), I can adopt a kid, and you can book a hotel room without being questioned on your age (18 is technically the new legal age, but if you went to Las Vegas and tried to get a room on the strip you have to be 21) so basically I am now an OFFICIAL adult. Not only am I LEGAL, but now I’m SUPER legal. I’m basically an all-out responsible adult. I still don’t have a drivers license or anything truly accomplishing like a degree, but that’s fine! I’m happy the way I am right now. Now my next big birthday will be my 30th! ~ ~ #rooksocs #starwarsoc #starwarschallenge #myoc #myart #starwars #starwarsocs #clonewars #theclonewars #clonewarssaved #jedioc #jedi #jediknight #oc #owncreation #owncharacter #order66 #themandalorian #cloneoc #starwarsrebels #swtor #starwarsresistance #theresistance #starwarstheoldrepublic #swtorfanart #swtorcharacter #swtor #illustration https://www.instagram.com/p/CfY8eMGurOA/?igshid=NGJjMDIxMWI=

#rooksocs #starwarsoc #starwarschallenge #myoc #myart #starwars #starwarsocs #clonewars #theclonewars #clonewarssaved #jedioc #jedi #jediknight #oc #owncreation #owncharacter #order66 #themandalorian #cloneoc #starwarsrebels #swtor #starwarsresistance #theresistance #starwarstheoldrepublic #swtorfanart #swtorcharacter #illustration

[miles-kitchen]

Lemon Bundt Cake 🍋🍋 #baking #cakes #lemon #tasty #delicious #homemade #london (at London, United Kingdom) https://www.instagram.com/p/CdD8mHts3RP/?igshid=NGJjMDIxMWI=

#baking #cakes #lemon #tasty #delicious #homemade #london

[noritoshiikamo]

robin asked me to text her so i had to sent the only appropriate picture for the first time

#bundt cake united #robin to my batman #besties

[nimblermortal]

@petermorwood, it was indeed about the lemony cake. Tea wants to be particularly clear that you can cover the cake in the oven to prevent undo crisping, and express concern about whether you have an oven thermometer. There are 3 cake recipes below.

Unit notes: The American units are the originals so trust them if there’s a discrepancy, t is teaspoon, T is tablespoon, c is cup, “ is minute in case I forgot to change that anywhere.

Sour Cream Marbled Pound Cake

My favorite, but obviously the density and the sour cream would make it harder to adapt to a lemony cake. If you were to do so, don’t bother with the chocolate or the marbling.

225 g/8 oz semisweet chocolate 225 g/2 sticks butter, softened 500 g/2.5 c granulated sugar 6 eggs 375 g/3 c flour 1/4 t salt 1/4 t baking soda 240 mL/1 c sour cream 2 t vanilla 1 T almond extract

Prepare bundt pan: grease with butter, dust with sugar. You will probably want a non-bundt pan in order to have consistent drizzle, but bundt is my default for cakes. Cream butter and sugar 6 mins. Beat eggs in, 1 minute per egg. Mix dry. Alternate dry and wet - fold in 1/3 of dry at a time. Melt chocolate. Pour 1/2 mixture into bundt pan. Mix chocolate with other half. Put on top, dab with spatula to marble, bake. Bake 80 mins at 160 C/325º F. I always forget to dab with a spatula and then it’s not quite as pretty/exciting. Cool like 2-3 mins - just long enough to make the next step possible. Use chopstick around the edges to loosen cake on inside and outside rim. Go round twice, do get a consistent line around it. Flip and let heat loosen the top rim. Shake after 5-10 mins.

“Brazilian Bolo”

Bolo just means cake, hence the scare quotes. Brazil has a thing about tapioca sorts of textures, it took me a while to get my head around. This cake tries to satisfy that with a lot of cornstarch, but doesn’t actually end up being extreme about the texture - it just ends up being a dense cake. Since I don’t like cake texture, this is perfect for me. It does however contain lemon flavor already, without having to do a drizzle. However, I’ve only made this once, a couple months ago, and the book I got it out of is remarkably stingy with the flavor, so if you have any doubts, add more lemon.

250 g/2 c flour 60 g/1/2 c cornstarch 2 t baking powder 5 eggs, separated 200 g/1 c sugar The original recipe called for 1.75 c but I am not Like That so I used one and scanted it and it was better that way. Classic American recipe. 240 mL/1 c coconut milk, well stirred before measuring 1 lemon, zested and juiced. NOT a Meyers lemon, that was a mistake. Standard lemon preferable! Some powdered/confectioners sugar for dusting

Preheat oven to 175 C/350 F. Grease your pan and dust with flour. Sift the dry ingredients together; add the lemon zest. Beat the egg whites until stiff but not dry. In a separate bowl, stir the egg yolks and sugar and lemon juice together. Gradually stir the yolk mixture into the egg whites, whisking or beating at medium speed until incorporated. About about 3/4 c of the dry ingredients, then about 1/3 of the coconut milk, and mix well. Repeat in thirds until all is one. Pour the batter into the pan. Bake about 40 mins or until whatever small object you care to insert comes out clean. Recipes always say skewer, I use a chopstick. I’m more likely to have chopsticks than skewers in my kitchen. If you’re going to dust with sugar, wait until it’s fully cool. Without the sugar, it glows; with the sugar, it has a rather lacy effect, but ultimately I decided I liked the glow better and regretted dusting.

Rum Cake

My cousin adored this stuff until my parents got divorced. The trick is to keep drizzling until Mary Berry would be sloshed. I haven’t made it since I became an adult ever, so I had to ask all round the family for the recipe - Tea told me Mum had it, Mum said our aunt had it, the aunt said it was in the cookbook from the great-grandmother that I don’t have (the cookbook, not the grandmother), Mum’s just moved so she can’t find it and told me to ask Oma, Oma hasn’t got it and said to ask my great-aunts, Tea says she has it but it’s disappointing once you know what’s in it... The point is, I know this one will take a drizzle.

Tea says to describe this as mid-century midwestern - fast, delicious, sweet as hell. Like all mid-century midwestern food, knowing what’s in it dampens your enjoyment somewhat.

150g/1 c chopped nuts 1 box yellow cake mix (sorry, can’t convert that for you) 1 3.75 oz instant pudding (that’s 100 g but like. It’s a unit of instant pudding. What do you want from me?) 120 mL/1/2 c cold water 120 mL/1/2 c dark rum 4 eggs 120 mL/1/2 c vegetable oil

for the glaze: 120 g/1 sticks/1/4 pound butter 60 mL/1/4 c water 200 g/1 c sugar 120 mL/1/2 c dark rum

Preheat oven to 325 F. Grease and flour your cake pan. Sprinkle nuts over bottom of prepared pan. Mix all cake ingredients together and pour over nuts in prepared pan. Bake 1 hour. Cool and invert onto serving plate. While cake is cooling, prepare glaze. Spoon glaze over top and sides, allowing cake to absorb glaze. Repeat until all glaze is used up.

Note: If using cake with pudding in mix, omit pudding and reduce eggs to 3 and oil to 1/3 c.

#replies #sorry missed the conversions on the last one I have to skip off to work again #on account of the epic quest #oh well #to do

[supergoldenbakes]

Mother’s Day is quite different this year but I hope you found a way to celebrate it - even if that means sharing a cake virtually and sending gifts to those currently out of reach 💕 this strawberry bundt cake always brings back happy memories #supergoldenbakes #strawberrycake #bundtcake #bakingblog #bakersofinstagram #foodfluffer #feedfeed #hautescuisines #bakedwithlove❤️ #bakestagram #bakefromscratch #foodartblogs #underafloralspell #springtimebaking 🍓 https://www.supergoldenbakes.com/strawberry-rose-bundt-cake-with-lemon-glaze/ (at London, United Kingdom) https://www.instagram.com/p/CMabfmsBDYj/?igshid=t49i61wpe3qz

#supergoldenbakes #strawberrycake #bundtcake #bakingblog #bakersofinstagram #foodfluffer #feedfeed #hautescuisines #bakedwithlove❤️ #bakestagram #bakefromscratch #foodartblogs #underafloralspell #springtimebaking

[alchemyeats]

Matcha Bundt Cakes. 💛 Recipe below. These mini matcha bundt cakes make the perfect sweet treat. The vegan chocolate coating contains matcha powder giving it that beautiful green colour. 💚💚💚 Recipe Ingredients -1 1/ 2 cups flour - 1/ 4 cup sugar - 2 teaspoon baking powder - 1/ 4 teaspoon salt - 1/ 2 cup dairy free milk - 3 tablespoons neutral oil - 1 mashed banana - Vegan white chocolate, for dipping - 1 tsp matcha powder Method 1. Prepare the oven and turn on at 350°F. 2. In a large bowl, sift the flour and add the sugar, and salt. Stir the dry ingredients. 3. In a smaller bowl, add the mashed banana, oil, and dairy-free milk. Stir these ingredients together. 4. Add the wet ingredients into the dry ingredients. Make sure these are well combined (and there are no lumps of flour left). Try to avoid over string the mixture. 5. Using a small spoon or piping bag fill the mini bundt cake moulds. Put the moulds in the oven on a baking tray and bake for 15 minutes. Remove the cakes from the oven and leave to cool. 6. In a bowl, add the vegan white chocolate and melt it in the microwave. Add in the matcha powder and whisk until they combine. 7. Dip each of the donuts into the chocolate and then leave to set. We find that vegan chocolate takes much longer to set than dairy based chocolate. Alternatively, cover clean mini bundt cake moulds in the chocolate and dip the cake into each of them and leave to set in the fridge for 1 hour. This will get the nice clean finish. Use #alchemyeats to tag us in your recipes. We regularly shoutout our favourites. And join us on beloudr.com (link in the bio). This is a community for creators supporting each other grow through shoutouts. There are so many talented food bloggers on the site - go check it out and join for free. (at London, United Kingdom) https://www.instagram.com/p/CNaqSWfJZNj/?igshid=qmjl7q53iwxx

#alchemyeats