It's Sweet to Share!

Anytime of Day

It's Sweet to Share!

Misplacing keys around this house seems to have become a common occurrence as of late. Though we have a designated spot for them, through all the madness of renovation and preparation and hysteria things never seem to end up where they should.

It’s not just keys, in fact, I’m also missing a cookie sheet. It’s been gone for several months, and no where to be found.


We’ve been sharing one set of keys for several days now. Needless to say, someone needed to find the keys… and as I was fairly sure Gabriel had lost them, that responsibility fell upon him. I received a call from him mid-afternoon today, asking if I remembered accusing him of losing the keys. Knowing where this was headed, I sheepishly answered, “Uh-huh.” He replied, “I looked everywhere! Behind the bookshelf, in all my coat pockets, underneath the couch cushions… until I found them, finally, (pause) in your purse.”

Oops!

Part of the reason I was upset about the keys was because last night I was craving Lemon Chiffon Cake. This cake specifically, and as soon as I muster up enough energy over a period of days, I plan on making it. Last night however, being much too tired to take on something of that magnitude and without keys to go out and satiate my craving for said desired item – I went to bed. Gabriel, kind as ever, woke me up at midnight with a beautiful bouquet of flowers and a mini-Lemon Chiffon Cake from a local bakery. I am enjoying it as we speak!

Anytime of the day is a great time for cake. I’m a fan.
Breakfast Apple Cornmeal Cake


This breakfast cake is delicious, hearty and extremely satisfying.
In a 10″ cast iron skillet, melt butter over medium heat until browned and fragrant. Be sure to move the butter around the full circumference of the pan and up the sides coating every surface.

Add
2 finely diced medium size apples
¼ cup brown sugar
Let simmer and bubble for several minutes or until just thickened
Transfer to separate bowl to cool slightly


In a large bowl combine
1 ½ cups flour
½ cup cornmeal
2 tablespoons wheat germ
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
Whisk until combined


Add
Slightly cooled butter mixture
2 eggs
1 cup half/half
Stir until well combined

Pour batter back into skillet
Bake at 350F°, 30 minutes or until cake is set
Remove from oven, slice and enjoy hot from the oven


One year ago: “I’m a Bad Man”, Chocolate Scones
Two years ago: Needed: Milk, Death by Chocolate Cake

It's Sweet to Share!
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  1. One time I found a cookie sheet and pizza tin under my oven. It had fallen out of the drawer and gotten stuck, but it was flat so the drawer still worked. I went to clean under there and was so happy to find them. Good luck in your search. And I'm glad you include previous years' posts because I'll be making your yummy-sounding chocolate frosting from two years ago. 🙂

  2. One of my nice insulated baking sheets disappeared during some work on my house. It later turned up outside, tucked behind the air conditioner. Somebody had used it as a surface for mixing plaster. Grrr! I wish they'd taken a jelly roll pan – those are cheaper and easier to find.
    Good luck.

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It's Sweet to Share!