Sugar, Butter, Flour

IMG_20200321-carrot-cake

I have rarely baked, but since being home practically all the time, I have taken it up. So far I’ve made:

A carrot cake. Before I recount, please, don’t ever try to shred carrots with a cheese grater. I repeat, do not shred carrots with a cheese grater.

I had made this carrot cake once before, several years ago at a friend’s house for her birthday. She had invited another friend and me over for the weekend, and we each made a cake. This time around, I had no recollection of how I had shredded the carrots. When I went to the supermarket several weeks ago, it was when people were stocking up and supermarkets hadn’t put limits on items yet, so the produce (and every) section was quite lacking if you were looking for a specific item. The only carrots I saw were two measly bunches of skinny little organic carrots at a premium price. I got them.

Grating them was a battle. I did over half of each carrot with a cheese grater, then chopped the rest into small pieces. Rubbing my hurting hands, I swore to buy shredded carrots next time.

All that said, the carrot cake was delicious. I made two loaves and forewent icing (yes, the word ‘forewent’ exists, apparently). Later, I spoke with my friend, asking, Did we buy shredded carrots that time I made it?? She had a food processor, she said. Oh.

A honey and apple cake. It contained three and a half apples. It was pretty, but I would turn down the oven down five degrees next time. I discovered my mom’s old springform pan, as well as what a springform pan is.

A half-pound cake (meaning a half portion of a pound cake recipe because the original called for SIX eggs and FOUR sticks of butter. In my area households are limited to one carton of eggs right now!!). My friend in Florida had told me that she and her friend would be making it at the same time while over the phone and invited me to join them. It was called the million dollar pound cake. I ended up making mine later and told her it was a 500 thou.

White chocolate chip cookies. I think it was my first time making cookies from scratch. They are white chocolate chip because that’s what I found in the pantry. I have no idea why we have white chocolate chips. I did learn that flour lasts forever and brown sugar kept in the freezer will thaw and soften, whereas brown sugar kept at room temperature will become a rock.

I hand mixed for the first two cakes and switched to an electric beater for the third one and for the cookies. I am wide open for recipe suggestions.

P.S. You may have noticed that sometimes my post titles refer to songs. This one is from the musical Waitress, written by one of my favorite singers, Sara Bareilles.

“What’s Inside”

Sugar, sugar, sugar, butter
Sugar, butter, flour
Sugar, butter, flour
Sugar, butter, flour

My hands pluck the things I know that I’ll need
I’ll take the sugar and butter from the pantry
I add the flour to begin what I am hoping to start
And then it’s down with the recipe and bake from the heart

What’s inside, everyone wants to know what’s inside
And I’ve always told them, but I feel something needs to change

You wanna know what’s inside?
I could tell you if I wasn’t hiding
My whole life is in here
In this kitchen, baking
What a mess I’m making