On a side note, I need to learn to say no. I’m suppose to be trying to finish my first draft of my thesis this week but instead I’m baking cakes left, right, and center, and most of them for free. I need to stop doing this. :(

3 whole eggs (between 5 and 6 oz)
8.75 oz cake flour, sifted
11.5 oz sugar
3 1/2 tsp baking powder
1/2 tsp plus 1/8 tsp baking soda
1 tsp salt
1/2 cup buttermilk
3.5 oz shortening
8 oz sour cream
2 tsp vanilla extract

Sift together flour, sugar, baking soda, baking powder, and salt. Add buttermilk, sour cream, and shortening and mix for 80 seconds. Mix the eggs with a fork to break them up and add to the batter in 2 portions. Pour batter into prepared pans and bake for 30 minutes at 325.

From Beyond Buttercream

I made mini loafs! My mom just bought me a mini loaf pan and since, again, I’m just cooking for myself I love to find ways of making things in smaller batches and freezing them for later. So I made 8 of these little yummy lemon loafs and froze a few to go with future lunches :) I really enjoyed this challenge, probably because my basic knowledge is in cakes and other baked goods of the sort so this one was easy.

The texture of these little babies was pretty awesome. I used 35% whipping cream and I think it definitely gave the batter a nice creaminess. The only thing I would say about these loafs is that my mom (she tried one) thought they needed to be served with something like ice cream because even though they are moist, they’re also a bit dry. It’s a weird combination.

(Note that the pictures only show 7 mini loafs. One did not survive long out of the oven :P)

Again, if you want this recipe (which I know you do) check out our hosts for this challenge Truc of Treats and Michelle of The Beauty of Life.

So I cheaped out this week… I was going to make the beef wellington but I really can’t justify making such a crazy dish for 1 person. If Geoff was here I’d probably give it a whirl but for now I’ll stick with the ‘serves 1′ dishes :P

This side dish was super easy to make. Saute mushrooms in oil, add steamed green beans, add balsamic vinegar and voila! Instant side dish. My mom actually like this. I don’t think she’s cooked with balsamic vinegar much so this was new to her, which is probably why she liked it. I did like it but I’m not sure if I’d make it again. I like my beans with butter ;)

I’m always fascinated by all the foreign ingredients whenever I peruse the vegetable isle. I grabbed the first weird, unfamiliar vegetable I could see and decided to do a bit of research on it.

Wikipedia tells me that Okra originates from South Asian – West Africa. It’s used mainly for it’s edible green seed pods. It’s generally an ingredient in southern and Asian cooking. I found out it’s used as a thickener in things like Gumbo because when cooked the pods secrete a goo like substance (appetising eh?). At first I was a little turned off by this but then I actually found some interesting recipes that don’t call on it’s  mucilaginous super powers. So far I’m going to make fried pecan okra (which actually looks yummy) and okra fritters. I’m doubtful I’ll find a dessert for okra, but I think starting with two recipes will be enough. Cross your fingers and let’s hope these recipes are edible!