Dear Friends and Family,
How is it going at your place? For me, it took the last couple of weeks to adjust to the new pace of things. I had to switch to being more intentional about my day and quit letting them slip away. I have read more. I pulled out some rainy-day yarn, the yarn I bought with no project in mind, but just because it was beautiful and started a project. I have gone mushroom hunting (more about that later) and enjoyed Sunday drives on days other than Sunday. And of course, cooked and baked up a storm.
Hero and I started doing a little bit of school each day to stay in practice. She has been doing some creative writing and painting, along with her reading and math. Excited for the newness of it all, she pretended to be like her homeschooled cousins. But this morning, not so much. We got through it. Her attitude improved as we pushed through the resistance she’d put in place. In the end, Hero up feeling empowered by finishing her lessons.
Baby J also grew up a bit more last week. One morning, she decided no more crawling, got up on her feet, and walked. And then, as Daniel Tiger was singing his goodbye song, we noticed she was humming the melody. She turned eleven months this past Sunday. One more month until her birthday. I can’t believe a year has passed already.
One bit of really great news we received this week was Hero’s mommy is expecting a baby. After years of trying, it was a great surprise for everyone. We are looking forward to welcoming this new little one who will make our Grands into a baker’s dozen. Pretty sweet, don’t ya think?
This week’s sweet treat is a Spiced-Up Applesauce Cake. We had this for our dessert on Sunday, and it was a hit. I hope you enjoy it, too.
Spiced-Up Applesauce Cake
- ½ cup butter softened
- 1 ½ cups sugar
- 2 large eggs
- 2 cups applesauce
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon allspice
- ½ cup chocolate chips
- ½ cup chopped pecans
- In a large bowl, beat together butter and sugar. Add eggs. Beat until incorporated. Add applesauce. Beat again for 2 minutes more.
- In a medium bowl, combine flour, cocoa, baking soda, salt, and spices. Gradually add to butter mixture, beating until blended. Stir in chocolate chips and pecans.
- Pour into greased 9×13 baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cook on wire rack.
- Frost, if desired. I chose to use some leftover (if you can believe it) Browned Butter Frosting I found in the freezer.
Morels are here!
We have found these delicious mushrooms in our yard over the past few days. I’m going to cook them up tonight. (Monday) I just give them an egg bath, dredge them in cracker crumbs, and fry them in oil. Yes, it’s decadent, but we only have a few days out of the year that this delicacy is available. Hero and Baby J gobbled them up, Hero saying, “Tastes just like chicken.” Lol!
Since it is mushroom season, I will be posting a piece called Foraging. There will also be another (yes, you can’t have too many) chili recipe from our dinners last week. It was delicious. You might have everything you need already tucked away in your fridge and pantry. It’s one of those good standbys. Also, I’ll be posting a bonus recipe for Raised Cornbread with Cheddar and Green Onions. I know most of you have yeast and flour in your cupboard because there is none on the shelves of the grocery.
I hope your week goes well. Stay in and save lives.
2 Comments Add yours
I’m amazed that you can tell what mushrooms are safe in the wild, Patty! Yes, your applesauce cake sounds amazing, and I will definitely have to try it out.
May God bless you all and keep you safe and sound!
These particular mushrooms don’t have look alikes so it makes it easy.