Some folks can't imagine that I cook dinner for myself every night regardless if Bruce is home. I can't imagine not. Often times there are leftovers from Monday night, but most nights I start from scratch. Occasionally I even bake, however, these days I try and keep that to a minimum. One of those occasions arose on Wednesday. I just had to have that most delicious pound cake that I think I've already told you about. This time I borrowed the pan Corrine uses when she makes it. The loaf pan is about a foot long, a size that I've never encountered before.
Because I've been cooking/baking for years and years, most times things come out just as planned. This time not so much. Although I used a toothpick to check for doneness, the toothpick was wrong. I should have used a piece of spaghetti as I've often done. Anyway, once the cake cooled, I discovered the apex was not entirely cooked. Disappointing to say the least. Nonetheless, here is my breakfast of champions:
Whipping Cream Pound Cake
2 sticks butter (preferably room temp)
5 eggs (ditto room temp)
3 c cake flour
3 c sugar
1/2 pint whipping cream
1 1/2 t vanilla
Preheat oven to 350 degrees. Grease and flour tube cake pan. (alternatively, two loaf pans or the jumbo one I got from Corrine) Cream butter & sugar thoroughly; add eggs one at a time, beating after each addition. Add whipping cream and cake four alternately to mixture, beating continuously. Add vanilla and beat four minutes. Pour batter into prepared pan. Bake 1 hour & 15-20 minutes, or until done. Cool and enjoy!
I love my kitchen. It is bright and roomy. Seeing all my colorful dishes makes me happy:
Many years ago we bought this wooden cutting board at the Winter Park Art Festival. Used multiple times ever day, I'll be very sad if anything every happens to it. The knife I splurged on from Bloomingdale's, and am I glad I did.
Another cutting tool I use all the time:
Here I'm showing parsely, but I cut up all manner of ingredients, including, but not limited to chicken for stir fry, sausage, bacon for soup bits, peaches, you name it. They are keepers!
These pot holders look pretty grungy, however, they are just the right size. Anymore, with the super sizing of all products, it's hard to find ones that don't overwhelm both your hand and the hot pot.
Rounding out the line up, here's a collection of must haves:
Not pictured is my large cast iron skillet. More years ago than I can remember, my mom gave it to me, probably because of our big family. I used it when the kids were home and I use it still. No kitchen should be without one!
If you read this blog with any regularity, you've figured out that I'm a creature of habit. I can do spontaneity on occasion, however for the most part, I love a routine. Because I've always been a breakfast, lunch, dinner kind of girl, I still am. I could no more have a bowl of cereal for dinner, than I could have a German Shepherd. Both are extremely unappealing to me. So that's why I still cook. I like to.