Once in a blue moon, the baking urge smacks me upside the head with a wooden spoon. Doesn’t happen often, but it did the other day. Especially after I saw this recipe on Smitten Kitchen.
I didn’t have fresh raspberries but I had blueberries…big fat (frozen) ones. I was also missing buttermilk, but that’s easily made with some lemon juice or white vinegar.
I ended up baking the cake.
Then I ate a piece. Also a second piece.
Don’t judge. 😛
Before I baked that cake, I had pizza dough, inspired by these directions, in the oven rising. That’s for the hungry tween and teen after school. Lately the after school snack and dinner hour(s) always seem to merge into each other so why not give them a heartier snack that’s homemade and relatively healthy which simultaneously functions as dinner on those days?
They ask for pizza every day.
I was also planning on making some oatmeal buns, a staple in this household. Again, those kids will gobble them up in between coming home from school and rushing off to whatever sport activity is on the calendar that day. But then there was some kid drama about a forgotten lunch and a school sport tournament resulting in a frazzled mom driving all over the district so the buns had to wait.
I typed this post up after I snapped a picture of the whole cake, before it disappeared. And it will disappear when the rest of the family gets home, of that I can assure you.
Lucky for me, I was dog sitting that day and since I’m supposed to be on a low carb, wheat free diet which I am not adhering to, I will have to give poochie an extra brisk, longer walk later today. Work off those calories.
So there’s that.