We are sensory creatures. We experience the world through sight, through sound, through touch, taste, and smell. As I sit in this coffee shop, a steaming mug to my left, I watch a old couple share a muffin. Her walker is leaned up against their table, and he dutifully wobbles over to the counter to pick up a handful of napkins, a knife and two forks.
Do you need more water, she asks, and he shakes his head, his loose jowls wobbling as he reaches over to touch her hand.
They take a bite of their muffin, set their forks down, and slowly savor the melted chocolate chips, the buttery crumb.
Old age brings about a slowness that no one can escape. As we age, our bodies don't allow us to jump from one task to the next; we are forced to live in the moment for a bit longer than we once did. But as I sit and watch this couple enjoying each other, enjoying their food, I wish that I could quiet down, I wish that I could slow my own rapid movement from one place to the next.
Of course, I am an explorer, and I love breaking into new ideas, places, people. But there is a practiced beauty in taking the time to slow down and to experience the world that is birthing and dying all around.
I made this cake last week, and I sat with my family as we shared the moist, spice filled pieces. We sat together and we savored this moment of togetherness; we took the time to let each bite sit on our tongue and melt into our stomachs. We were together, we were eating, and life was blissfully good.
Do you need more water, she asks, and he shakes his head, his loose jowls wobbling as he reaches over to touch her hand.
They take a bite of their muffin, set their forks down, and slowly savor the melted chocolate chips, the buttery crumb.
Old age brings about a slowness that no one can escape. As we age, our bodies don't allow us to jump from one task to the next; we are forced to live in the moment for a bit longer than we once did. But as I sit and watch this couple enjoying each other, enjoying their food, I wish that I could quiet down, I wish that I could slow my own rapid movement from one place to the next.
Of course, I am an explorer, and I love breaking into new ideas, places, people. But there is a practiced beauty in taking the time to slow down and to experience the world that is birthing and dying all around.
I made this cake last week, and I sat with my family as we shared the moist, spice filled pieces. We sat together and we savored this moment of togetherness; we took the time to let each bite sit on our tongue and melt into our stomachs. We were together, we were eating, and life was blissfully good.
Although it's summer, I can't escape my craving for warm, fall-like flavors and treats. I get giddy when the grocery stores start stacking cans of pumpkin at the end of their aisles. 10 cans for 10 dollars has me singing. But unfortuantely, I will have to wait a few more months before the rest of the country starts to celebrate one of my favorite vegetables.
But although pumpkin isn't readily available, isn't screaming at me every time I walk into the store, I can still find it, and I still use it.
This recipe is a simple pumpkin cake that can easily be in the oven in 10 minutes and on your table within an hour. But the chocolate honey glaze is what makes this cake special, is what elevates it from a breakfast snack to a dinner party dessert.
Honey and chocolate pair well together, especially with the background of spices that the pumpkin cake offers. Your guests or perhaps just yourself, will marvel at the moistness of your cake and the rich flavor that tantalizes but doesn't overpower.
But although pumpkin isn't readily available, isn't screaming at me every time I walk into the store, I can still find it, and I still use it.
This recipe is a simple pumpkin cake that can easily be in the oven in 10 minutes and on your table within an hour. But the chocolate honey glaze is what makes this cake special, is what elevates it from a breakfast snack to a dinner party dessert.
Honey and chocolate pair well together, especially with the background of spices that the pumpkin cake offers. Your guests or perhaps just yourself, will marvel at the moistness of your cake and the rich flavor that tantalizes but doesn't overpower.
Pumpkin Spice Cake
1 cup vegetable oil
3 eggs*
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
*For a vegan adaptation: Substitute eggs with 3 TBSP ground flaxseed mixed with 9 TBSP water (stir and allow to sit for 5-10 minutes before adding to wet mixture)
1. Preheat your oven to 350 degrees F. Grease one 10 inch bundt or tube pan. (I made three nine inch cake rounds, but I had extra batter)
2. In a large bowl, cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in the chopped nuts. Pour your batter into the prepared pan.
4. Bake at 350 degrees F for 1 hour or until a toothpick inserted in the middle comes out clean. (If using cake rounds, your baking time will be shorter) Allow your cake to cool in pan for 5-10 minutes then turn out onto a plate.
1 cup vegetable oil
3 eggs*
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
*For a vegan adaptation: Substitute eggs with 3 TBSP ground flaxseed mixed with 9 TBSP water (stir and allow to sit for 5-10 minutes before adding to wet mixture)
1. Preheat your oven to 350 degrees F. Grease one 10 inch bundt or tube pan. (I made three nine inch cake rounds, but I had extra batter)
2. In a large bowl, cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in the chopped nuts. Pour your batter into the prepared pan.
4. Bake at 350 degrees F for 1 hour or until a toothpick inserted in the middle comes out clean. (If using cake rounds, your baking time will be shorter) Allow your cake to cool in pan for 5-10 minutes then turn out onto a plate.
Chocolate Honey Glaze
1/4 cup water
1/2 cup honey (agave would work too)
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners' sugar
1. Bring the honey and water to boil in a small saucepan. Remove from heat and stri in finely chopped chocolate until melted. Whisk in the powdered sugar and allow to cool before spreading over cooled cake.
*This glaze will be very sticky...don't expect it to harden. I allowed my glaze to set for at least an hour before serving, which resulted in a firmer coat.
Always,
Monet
Anecdotes and Apple Cores
1/4 cup water
1/2 cup honey (agave would work too)
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners' sugar
1. Bring the honey and water to boil in a small saucepan. Remove from heat and stri in finely chopped chocolate until melted. Whisk in the powdered sugar and allow to cool before spreading over cooled cake.
*This glaze will be very sticky...don't expect it to harden. I allowed my glaze to set for at least an hour before serving, which resulted in a firmer coat.
Always,
Monet
Anecdotes and Apple Cores
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