late night thought

December 3, 2009

Have you ever had one of those moments where you come up with a completely original joke, but there’s no one around to tell it to, so you just chuckle to yourself about it, but then you realize it deserves more than just a chuckle, so you allow yourself to guffaw as you think about it again, but only in your head because no joke is funny enough to guffaw out loud when you’re by yourself, but at the same time you want to give it the credit it deserves because it’s ultimately one of those jokes that would lose some of its humor if you waited until you saw someone to be told out loud?

Yeah, it’s kind of a complicated feeling.


blueberry coffeecake

December 1, 2009

Yes, I know I’ve been slacking on the posts. Thanksgiving was awesome, had a few ginormous meals throughout the week. My green tea cake trials didn’t end up turning out the way I wanted them to — it never got as fluffy as I wanted and was way too dense. As a result, I went with a regular vanilla cake with strawberries and whipped frosting. I’ll take another stab at the green tea recipes some other time since I still have a lot of matcha powder left. Anywho, I spent some time working with fondant to decorate the turkey day cake since the actual cake was nothing special. I’ll do a post later about that. 🙂

I wanted to try something new this time around, since all I’ve been doing are green tea cakes and cookies, so I looked on Splenda’s website and picked this one! The original recipe is for a blueberry almond coffeecake, but I’m not a fan of almonds so I just opted to leave them out. Also, just a reminder that all of my recipes are written for a small convection oven. Enjoy!

Blueberry Coffeecake
(square 8″ dish, serves 10-12)

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/2 cup unsalted butter, softened at room temperature
* 1 cup Splenda sweetener, granulated
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/2 cup low fat milk
* 1 1/2 cups fresh or frozen blueberries (if using frozen, allow to thaw to room temperature first)
* 1 egg white
* 3 tablespoons Splenda sweetener, granulated

1. Preheat oven to 325°F, grease square baking dish.
2. Sift together the flour, baking powder, and salt — then set aside.
3. In a large bowl, beat the butter until light.
4. Add 1 cup of Splenda, and vanilla and almond extracts. Beat until light and fluffy.
5. Add whole eggs one at a time, beating until fully blended after each egg.
6. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
7. Fold in blueberries with a spatula. Try not to overmix so as to avoid coloring the cake.
8. Spoon mixture into greased dish.
9. Beat egg white with a fork until frothy.
10. Add 3 tbs of Splenda, blending completely.
11. Spoon egg white mixture over batter.
12. Bake 50-60 minutes.
13. Cool, serve, and enjoy!

It turned out pretty well! The crust on top from the egg white tastes really good, but I think I might try for a crumble topping next time, just to give it something extra. The blueberries were a bit on the sour side, so I might throw ’em in a little bit of sugar next time too.