Wrap it Up: Weekly Link Love

SavannahChoosing your own style

Stop apologizing for wanting and eating food…Eating:  A Manifesto

Don’t worry

MIT is hosting a breastpump hackathon

These crochet pieces are adorable!

How to store your produce to make it last longer

Added this to the Amazon Wishlist.  Love the colors!

The skills we’ve lost to technology

Hipster Halloween costumes for kids.  Love these!

Instead of a book club, how about an articles club?

What kids around the world eat for breakfast (uh, no pop tarts here!)

This lovely, cozy kitchen

Buy experiences, not things (I agree!)

29 surreal places in America you need to see before you die

50 states, 50 jobs

Madewell’s new French-influenced line is beautiful

Have a great weekend!

 

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Apple Cake with Brown Sugar Caramel Glaze

apple cakeBut first, a few words about blogging (or rather, my lack thereof)…

I’ve been mostly absent in this space and, at first, I blamed it on the summer.  Kids were home, my husband took an extended work sabbatical, vacations were enjoyed.  Then the kids went back to school and I blamed it on the accompanying frenzy that followed-making sure everyone was organized, forms were filled out, college application deadlines are met.  But when I really slowed down and honestly contemplated the reason I haven’t been hanging out on Fiercely Fresh lately, it looked less like outward distraction and more like inward discouragement.

When I began this blog, I intended to document my journey as a first-time CSA member.  In the process, my love of photography bloomed (hooray!).  Also, I realized there is a vast world-wide web of food blogs out there started by folks who (not unlike me) liked to cook and take photographs.  I added many of those blogs to my rss reader so that I could glean from these pioneers.  Many of them still occupy space there and I cannot wait to open my blog reader every couple of days to catch up on their latest posts.  Slowly, though, something else was happening as I pored over these beautiful blogs taking mental notes about flavors and food styling…I was comparing my blog to theirs and repeatedly feeling as though I was falling short.

Mark Twain said “Comparison is the death of joy” and I have always found this to be truth. Comparing myself to bloggers who have been around awhile and put in a lot of hard work to evolve their blogs has insidiously decreased my joy in this space.  But no more…starting with this apple cake, I’m dusting myself off and reclaiming my joy.  This cake is sweeter than this recipe posted previously, and the brown sugar caramel glaze makes it decidedly decadent.

Another reason I started this blog is because I believe that it can be easy to make good, honest food.  Even though my mother was a good cook, she depended largely on packaged foods (I never had mashed potatoes which were made from real potatoes until I made them as an adult!).  Watching this piece recently from chef Mark Bittman reaffirmed why I will continue to post here.

Everyone has the ability to cook healthy, affordable non-fussy food at home.

Let’s all start today and we will celebrate with a cake.

Apple Cake with Brown Sugar Caramel Glaze

Ingredients

  • 4 cups apples, peeled and chopped
  • 3 cups unbleached flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinammon
  • 4 eggs
  • 1 cup safflower oil
  • 2 tsp vanilla extract
  • 2 cups chopped pecans
  • Brown Sugar Caramel Glaze:
  • 1 cup packed light brown sugar
  • 6 Tbsp butter
  • 1 tsp vanilla extract
  • 2 Tbsp heavy cream

Preheat oven to 350 degrees.

Grease a 9 x 13-inch pan with butter and set aside.

In a large bowl, beat eggs until light and foamy. Add the oil and vanilla and beat well.

In a medium bowl, whisk together the flour, sugar, baking soda, salt and cinnamon until combined. Add the dry ingredients to the wet ingredients, mixing just until incorporated. It will be very thick. Fold in the apples and the pecans.

Spread evenly in the prepared pan using a spatula. Bake until toothpick inserted into center comes out clean, about 45 minutes.

Make the glaze while the cake is still hot: Add all ingredients to a small saucepan and cook over medium-high heat. After the mixture begins to bubble, continue to cook another 3-4 minutes to allow sugar to dissolve. Pour hot glaze over cake and continue to allow cake to cool.

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Wrap it Up: Weekly Link Love

 

hydrangeaHappy Friday!  Happy weekend!

I’ve got so many fun links to share with you, but I’ll try not to overwhelm…

Everything started going down in Ferguson, Missouri while we were on vacation.  This is a great piece form a real perspective that mom’s can understand:  A Mother’s White Privilege

Lashblast Fusion, Chubby Stick, and Million Lashes:  proof that beauty product names make zero sense

Can I add a yurt to my Amazon Wishlist?  Also, can I live here?

Here’s what the sun is actually doing to your face

Burpees.  No likey.

This is bananas.  B-a-n-a-n-a-s.

Instead of serving our bodies

Every comment on every recipe blog.  Yes!

10 habits you should pick up from your grandmother

For your viewing pleasure:  Pornburger

These Where the Wild Things Are cakes are amazing!

The authentic weather app tells me it’s “Totally not shitty.” outside today

My son-in-law draws fun lunch bag pictures for my grandkids and I used to pop notes into the kids lunches now and then, so I can totally relate to this article, the lunchbox note on steroids

According to Gene Simmons, the future of rock is dead

Through the years, a few people (I’m thinking of one in particular) have asked us why we never moved “up” to a bigger house (we came REALLY close once), but ultimately we decided against it and I’m SO glad we did.  This article, “Give me gratitude or give me debt” really hit home for me and embodied the reasons why we never took the plunge.  Also, this is exactly how I feel about my coffee maker.

Have a great weekend!

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