“I was stressed, I made cake.”
If we collected all of the notes we left each other as we left the house, oh the tales they would tell
Most are every day, “Going for a walk, home soon. Ps: Will you put the clothes from the washer into the dryer?”
Some are extra special, like when you make a man Russian Black Bread. For that, you get a love note
Others? Well, others leave us remembering the day.
A relationship gone south, a great divide created, not easily repairable in the moment, but time had since passed. Today we would meet and talk with words after so much had happened.
It was too important to be flip. I wished for it all to be different, but not knowing where to start, not knowing what I even hoped the end would be
Dang it all
I didn’t think it would eat at me as it did, but a few hours before our lunch date, the emotion of the moment snuck up on me before I could fully process
And, my friend, when stress hits, my first instinct is STILL to reach for sugar
I wish it weren’t that way. It ticks me off
After all this time, after all the head knowledge I have, at least I can catch myself. Make a healthier choice at the moment, and if I do reach for the cookies, at least I’m doing it on purpose and can stop before it’s an all terribly unfortunate.
So I made a cake. A simple snack cake that I’d wanted to try. In the end (ironically enough) completely forgetting to put the sugar in; leaving my husband a note reminding him not to eat too much (please, he NEVER eats too much .. wonder who that comment was really to)
Topped it with peanut butter
Had a piece, strangely enough, only one and I was OK
As we sat on a bench enjoying the beautiful fall day, olive branches were extended, and a new start was created. A brand new person in my life that I’ll get to cook for someday
Hello, little one, what do you say?
Let’s be friends
xoxo .. Grandma
— — —
~ Adapted from Cooking Light
Whole Wheat Banana Yogurt Snack Cake
- 1 ½ cup whole wheat pastry flour
- ⅓ cup natural sugar (Sugar in the Raw or Turbinado)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ¼ cup plain low-fat yogurt
- 1 cup mashed ripe bananas
- ¼ cup canola oil (or any other neutral oil)
- 1 tsp vanilla
- 1 egg, lightly beaten (large or XL)
- Preheat oven to 375° F
- Combine flour and the next five ingredients (through salt) in a large bowl. Make a well in the center of the mix
- In a separate bowl, combine yogurt, banana, oil, vanilla, and egg.
- Add yogurt mixture to the flour mixture in a large bowl, stirring just until moist.
- Pour the batter into a well-greased 9" square metal baking pan. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool completely on wire rack.
- Top with peanut butter frosting (recipe below). Or serve with Greek yogurt as a topping
~ Adapted from Our Paleo Life
Peanut Butter Frosting
- ½ cup peanut butter creamy
- ½ cup palm shortening
- ¼ cup honey
- ½ tsp vanilla
- ⅛ tsp sea salt
- Beat palm shortening and peanut butter on high speed until creamy and smooth.
- Add honey, vanilla, and salt.
- Beat on medium speed for about 45 seconds to combine. Then on high until the frosting is thick and fluffy (~ 3-4 minutes)