...and now I'm getting sick. *sighs*
It strikes me as amusing, how masochistic I must be. I take on assignments and odd jobs and projects with no problem, and then panic when I realize how little time I have to accomplish it all. I have two sewing projects to accomplish sooner rather than later, an event that my hubby and I are in charge of some of the activities and we need to plan for, and we're working on slowly remodeling/organizing our garage and laundry room. (laundry room being the fancy term for the guest bathroom that has a washer and dryer behind the broken door) And with all these projects going on, our little one has learned how to crawl and pull himself up to standing.
Somehow I feel like I have no time in the world to get everything done. And that's silly, as I have a full 24 hours EACH DAY to get stuff done! I have horrendous self control these days. And then I complain that I haven't got enough time to get everything done. Today at church we had a guest speaker who was talking about time and how we use it or don't use it. It definitely struck a cord in me. How often do I complain to my hubby that I haven't got enough time-but I got halfway through the book I was reading, had time to peruse Target with my Mom, and aimlessly play with the baby? I could've used that time so much better! Get some laundry started, play with the baby while it's running, work on sewing while he's napping, get dinner started (woot woot for crock pots!), run the dishwasher while running errands... Ugh. Now you now what you can pray for me about!
|we took time to really play with our little guy before his bedtime. love that smile!|
Chocolate chip bundt cake of YUM
- 1/2 cup sorghum flour
- 1/2 cup rice flour
- 3/4 cup potato starch
- 3/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/3 cup coconut oil
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 cup coconut milk (buttermilk style)
- 1 package dairy free mini chocolate chips
1.) Preheat oven to 325° and spray bundt pan with non-stick spray
2.) Sift all the dry ingredients together
3.) Pour the cup of milk into a bowl, and add a tablespoon of lemon juice or vinegar to it. Set aside.
4.) Blend remaining wet ingredients together. (eggs, vanilla and oil- and yes, if the coconut oil is room temperature, the wet ingredients AND batter will be slightly lumpy. No worries)
5.) Slowly start adding the dry ingredients to the wet, alternating with the (buttermilk-esque) coconut milk. Blend thoroughly.
6.) Add the entire package of chocolate chips. Yes, the whole package. Stir in gently.
7.) Pour the batter into the pre-sprayed bundt cake pan, and slid into the oven to bake for 50ish minutes.
8.) Once the toothpick test declares it's done, pull that baby out of the oven and let her cool for a few minutes before flipping onto whatever tray or cake carrier you have.
9.) Cool the cake for awhile longer, and then lightly dust it with powdered sugar. Enjoy!
My hubby confessed to eating more than 3 slices today. ...I had more, so I can't really be too perturbed. This is a recipe that if you want to make it chocolatey, it wouldn't be too hard to reduce some of the flours and use cocoa powder to make it chocolatey. Or, if you want it lemony, grate some lemon rind into the batter, and use a bit of lemon juice straight into the batter as well. (and top with a lemon glaze!) This is a yummy cake that is rather simple-and has so many possibilities! If you want a rainbow funfetti type cake, sub out the chocolate chips with a tube of sprinkles. Play with it. Own it. Eat it and don't weigh yourself on your bathroom scale then following morning.
Any creative ideas out there on what else can be done to this cake?