|Courtesy of The Food Librarian, designed by JustJenn|
|Courtesy of The Food Librarian|
Proud Bundt baker for many years, I still have my I Like Big Bundt pin from The Food Librarian from 2011. While nowhere as ambitious as Mary the Merry Bundt Baker/Food Librarian, I did make two this week.
I cheated a little and doctored two cake mixes, but I still chopped nuts, and grated baby carrots (and my knuckles), and I still used Grandma Ollie's trusty and now well used bundt cake pan for:
Mail Room Matt's Carrot Cake Birthday Bundt
Frosting on the side
Though, the surprise was on me. He took the whole week off. Whoopsie Daisy. His colleagues were happy. I hope it tasted okay. I went back today, and no one saved me a piece. WHAT THE...?! You always tithe the baker, people. Feed her and she may be fat -- and happy to make you more food.
Also, a stressed person may just bake up a storm to try and use other parts of her brain.
Case in point.
I got home really late last night, after going cross-eyed late at the office in the throes of data streams. (SO MANY DATA STREAMS) I don't like spreadsheets with over 65,000 lines and countless columns. (I like deadlines of next week even less.) It's handy to know some filtering tricks, so that you don't get too sour on the whole project(s). In honor of National Bundt Day, I was determined to bake something - that would then end up in the office, and so as this bundt baked, I also balanced my checkbook, paid my bills, and worked on this blog post all the while wondering how many poppy seeds I'd have to consume before the opiates took effect and I could sleep.... (Consuming the other 1/2 cup of powdered sugar glaze frosting certainly didn't help with the whole sleep situation!)
But I digress.
Dump, doctor, mix, and dump
Bake, test, touch, remove and cool
Flip, pray ... and Cheer