and just like that its November. is it just me or is this year just whizzing right by? its age, i tell you. i recently read somewhere that to a 10 year old, a year is a tenth of their life, but to a 30 year old, its a blink of an eye. and I’m past thirty. soon i’ll be dead. happy thoughts!
i guess I’ve been thinking about time and immortality because that’s literally what I’m writing about for my next essay. i love science fiction. its fantastical, philosophical — far-reaching, to be sure. but the kicker is, the way science is progressing, it’s within grasp. i mean, hello hover boards! how exciting!
anyhoos, there’s so much to go on about, and i’m still sorting out all the stuff in my head about living forever and all that jazz.
but the one thing i want to say is — don’t try to add more years to your life, try to add more life to your years.*
*actually, i didn’t say that, blaise pascal did. but you know. i was quoting. 🙂
so carpe diem, yolo, and all that trite, cliche stuff. grit your teeth and live it up because its trite and true. TNT. dynamite. see what i did there?
so i bake! i love baking. someone asked me how come every time he comes over I’ve got freshly baked goods. and i was like i dunno, i make the time to do what i love. yeah. lets make that look pretty:
make the time to do what you love.
and i love baking! so there’s something sweet and homemade in my house at least once a week. i get to eat it and share it and store it in my thighs.
whats your bliss? get out there and do it. share it with someone. unless your bliss is pooping, then please don’t share.
yesterday i got to share this:
german apple streusel cake! don’t ask me what’s german about it, cos i don’t know. the streusel bit maybe? (which i doubled, because you can never have too much streusel.**) i was worried that the cake would be dry, because the batter was quite thick — more like a biscuit dough than cake batter. i had to use my fingers to press it to the sides of the pan. but hurrah, the cake was moist and not too dense! the texture is slightly crumbly, like coffee cake.
it’s actually quite perfect with hot black coffee, or a steaming mug of tea.
the 5 of us ate like 3/4 of the pan. some people had two helpings. i won’t say who. but his name rhymes with pam. and we drizzled caramel on it.
okay i also had two helpings.
**the measurements in the recipe are already doubled. i did the math for you, you’re welcome. or you can go ahead and double that, and make a buttload of streusel. no judgement here. oh actually, that is a great idea!!! make a huge amount of streusel and freeze it and always have streusel on hand for crumbles or whatnot. i’d use it on whatnot. so smart. s-m-r-t!!!
german apple streusel cake
9x13 sheet pan
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 or 4 granny smith apples
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 cup oats
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup sliced almonds
- 1/4 teaspoon salt
- preheat your oven to 350. butter and flour a 9×13 baking pan.
- cream butter and 1/2 cup sugar together until light and fluffy. add the egg and beat until well incorporated.
- whisk together the 2 cups of flour, baking powder, and salt. add flour to butter mixture in three additions, alternating with milk. beat just until incorporated, scraping the sides of the bowl after each addition.
- spread the batter in the bottom of the buttered pan. i had to use my fingers to push it to the edges of the pan bakes the batter was quite thick.
- peel, core, and slice the apples. arrange the slices in three four or neat rows lengthwise, depending on the size of the apples. whisk together the remaining sugar, flour, cinnamon and salt. mash the butter into the topping with a fork, or with your fingers. mix in almonds, break the topping up so it’s nice and crumbly, and sprinkle it evenly over the apples.
- bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake (avoid apple slices) comes out clean. start checking after 30 minutes.
- cool for at least 30 minutes before serving.
adapted from brooklyn homemaker