i'd rather be baking

I don’t make a lot of cakes at home. I’m kind of up to my ears in cake at work and really, it’s just not my thing. But this, my friends, is the only exception. This is my favorite cake of all. It’s not pretty or fancy, but it’s by far my favorite.

I’ve been baking this cake since high school and it’s become a favorite dessert among my family and friends. At our wedding rehearsal dinner, our best man talked about this cake during his toast. It’s that good.

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About two weeks ago, I dragged a seriously unattractive version of myself to the grocery store on a Saturday night, in search of ginger ale and crackers for dinner thanks to a mild case of food poisoning. As I walked through the produce section those cute little pie pumpkins caught my eye and I thought I’d check the baking aisle for pumpkin puree. Low and behold, there it was. I’ll be honest; I bought five cans.

And then this weekend, we saw some at one of those super-nice Walmarts out in the suburbs, and Ryan instantly grabbed two more. What can I say, we now have that depression mentality when it comes to pumpkin. Or you could call it hoarding. I don’t really care.

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I know we don’t often talk about dinner around here, but let’s be honest, we really don’t eat cake and cookies all day long. There are typically many more vegetables than sweets on a daily basis, and thank goodness for that. I asked Ryan a few weeks ago (oops) if he had any requests for the blog, and he immediately asked for quiche. It’s one of my favorite weeknight dinners and technically, it is baked.

I usually try to incorporate eggs into our dinner plans once a week because they’re a great meatless protein source and just so cheap. Quiche is one of my favorite ways to do this because it’s kind of like pizza: you can put almost anything in it. I’ll admit, I see both as ways to use up whatever random vegetables are left in the fridge. This time was yet another case of using what the CSA sent us: swiss chard.

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