Crud.

Hey y’all!

I am sorry to say that I will not be able to keep my other blog (the one all about happiness) going for personal reasons. Mainly concerning time and school — I thought I could manage it but turns out, the project is bigger and more time consuming than expected; but, it will back one day, I promise!

I am sorry my dear readers! But do not fret, this one will still be going full throttle!

Here’s a recipe for a yummy dessert to cheer y’all up!

Toasted Almond-Butter Cake

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 cup plus 2 tablespoons buttermilk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup flaked coconut
1 cup slivered almonds, toasted and chopped
Cream Cheese Frosting
1/2 cup slivered almonds, toasted (optional)
Directions:

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Beat in egg yolks, 1 at a time.
Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings, coconut, and chopped almonds.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold into batter. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with 1/2 cup slivered almonds, if desired.

Enjoy!

Week 1: Complete

Hey y’all!

So, week one of my semester has come to an end! I have to say, it’s much less painful than expected! Now, don’t get me wrong here…I am loaded with homework and responsibilities (one of my classes has 6 exams during the semester), however, it’s great!

I have 3 classes this semester and all of my professors are pretty good…except there is one professor in particular who is amazing; I think he is such a great person and a phenomenal teacher-he really wants to see you succeed, in fact, I would say he is my favorite professor since I started college. His daughter is in medical school, actually, and he gave me some pointers and tips on getting accepted as well as some good insight on what to expect. I have a lot of work to do and my grades have to be impeccable, but the reward is totally worth the effort!

Now, I started a schedule and so far have been good at keeping to it! I have modified it a bit to adjust to some days and times to better fit my needs and learning pace. I realized I like to do the homework after each class (as soon as possible on the day it was assigned) because that way I really cement the new material in my head; it works with your long-term memory (it also lessens the chance of you forgetting to do the assignment) because if you only cram for exams while doing minimal work during your semester that works with your short-term memory…then you forget everything you crammed for 2 days after the exam, you also will probably do poorly on the exams and future courses since you won’t remember much. So…basically: review notes after each class and do homework/study the day it was assigned to do better in your course & retain the knowledge for future related classes.

My classmates are decent, I haven’t met any cute guys yet though haha! Joking, my main focus is the work, not the guys. In fact, my first exam is on next Wednesday (the 15th) and my first (short) paper is due on Tuesday, several pages of math to do and a good amount of reading. It’s also mother’s day this Sunday and I promised to spend Saturday, so it’ll be quite the busy weekend!

All in all this week has been good, I can kind of see how the courses are, I can see the teaching style of my professors and I can also tell how heavy the work load is. Time to buckle down and work hard!

To perk up my mood after school I dig into green tea ice cream (moderate amounts, though sometimes I get carried away hehe) ! My best friend was kind and generous enough to give me a carton of it!

If y’all need a pick-me-up, here’s a recipe for a little somethin’ somethin’! This recipe is also perfect for mother’s day!

Strawberries and Cream Angel Food Cake: 

Ingredients:
1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Strawberries and fresh whipped cream, for serving
Directions:
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides. Gently spoon batter into an ungreased bundt cake pan; smooth top. Gently tap the pan on your counter to release air bubbles.

Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake. Use knife to release cake from bottom of pan, and remove  onto a serving plate.

Slice and top each slice with whipped cream and a few sliced strawberries. Simple, delicious, and oh so satisfying.

*Recipe taken from Martha Stewart 

Enjoy the weekend y’all! I’m off to hang out with my family and have some tea! I’ll be back during the weekend with another post, so check back soon!