i'd rather be baking

I’m writing this post because in the past two days, I’ve bathed my formerly well-behaved dog twice after her white fur turned brown. I’m writing this post because only after I did three loads of laundry today, my other dog threw up in the car.

Because there’s something wrong with the vacuum and it’s spitting out everything it inhales. Because I’m not eating meat any more and my favorite take-out place made me a beef burrito instead of a bean one (so okay, I ate meat tonight). Because it’s been a busy week at work and all I really want to do is sleep in my sweats for three days.

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I know what you must be thinking: didn’t I just read something about bananas? The back-to-back banana recipes were truly unintentional and yes, I do know how to bake other things, thank you.

It’s okay, though, because the last recipe and this one could not be much different if they tried. This little ditty (which is definitely not vegan, by the way) is brought to you by the lovely Maria from Two Peas and Their Pod. Maria is a fellow Salt Lake City blogger and always posts delicious-looking recipes and even better pictures. This is the first recipe of hers that I’ve tried and it will definitely not be the last.

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This week I’m at home in Arkansas visiting family and hanging out with my “little” sister before she leaves for college. Let’s not talk about it. I may cry.

All this being said, I did two weeks’ worth of baking last week to account for my travels. While grocery shopping I picked up a brownie mix, figuring I could do something with it. I remembered reading about brownie mix cookies somewhere, and started doing a bit of research.

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Traditionally speaking, I am not a big cake baker. I’ll chalk it up to my lack of patience, although working in a cupcake bakery is slowly but surely changing that. Nonetheless, the whole process of evening layers and smoothing frosting really gets on my nerves, so I try to avoid it. That’s why I like cakes like this, that need no frosting and really need no actual cake pans.

I was looking for inspiration the other night and found it, not surprisingly, in this cake. It’s almost ridiculously simple, requires only one bowl, and doesn’t have any annoying frosting issues. I love this cake.

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Chocolate and strawberries are quite possibly my favorite flavor combination, ever. They’re possibly upstaged by chocolate and mint, but somehow that only seems right around the holidays. But chocolate and strawberries are year-round heaven. They never fail me.

It’s no secret that we’re reaching the end of strawberry season, but there are still some beauties to be found at the grocery store and by golly, I’m going to use them. I’m going to soak them in lemon juice and plop them down atop chocolate and pastry. And if you know what’s good for you, I suggest you do the same.

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