Running, Blogging and Cake
Life is hard.
Sometimes you have midterms.
Sometimes you have friend drama.
Sometimes you have papers that come out really crappy (excuse my french) and your professor won’t give you a rewrite.
Sometimes you get sick and need to sleep for 13 hours in one night.
Those things happen. All of them happened to me this weekend. They’re not great. In fact, they really suck.
But even when life is at its suckiest, great things happen.
For example, you go on a fantastic 7 mile run around the Tidal Basin and the National Mall:
AND on that seven miler you run into Emily from SweatOnceADay and you send her an email and she emails you back and it’s awesome! Like talking to a celebrity. (Hashtag running nerd alert!)
AND you make a fantabulous cake for one of your best friends birthdays involving chocolate, ice cream, and more chocolate:
(You know you want to make/eat this. I’ll include the recipe at the bottom of the post).
AND you go to the National Kite Festival and spend a fantastic morning on the National Mall making new friends, getting sunburned, and not thinking about your school work:
You are not mistaken. That is a Tinkerbell kite. The world is a wonderful place.
I realize I’ve been writing a lot of these “Ahh life is hard and I have too much school work and I don’t want to think about it so I’m going to post a picture of food and make a list of things that make me happy!” posts. I don’t know if they’re boring or not. But trust me, it’s better than me whining about subsidies with imperfect competition (International Trade) and the imperative in Arabic.
QUESTION: Have you ever met bloggers that you follow in real life? What’s it like? What did you do this weekend that was great?
Also, the recipe for the greatest ice cream cake ever made, lovingly borrowed and slightly tweaked from Smitten Kitchen:
4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups plus 1/4 cup whole milk
1 bag milk chocolate chips
1 carton ice cream (I recommend Ben & Jerrys’ vanilla heath bar crunch flavor), slightly softened.
Preheat oven to 350°F. Butter and flour three 8-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, cream butter and sugar. Add eggs 1 at a time, then mix in vanilla. In alternating batches of flour and milk, add the dry ingredients and 2 cups of milk to the butter/sugar/egg mixture (I added 1 cup of the flour mixture, then 1/2 cup of the milk, then 1 cup of flour, and so on). Mix in 1/2 the bag of chocolate chips.
Spread batter evenly in cake pans and bake about 30 to 40 minutes until golden and a wooden pick inserted in center of cake comes out clean. (This took a really long time in my oven because dorm kitchens are awful. Yours will probably cook faster). Cool in pan on a rack about 1 hour, then remove cakes from the pan. Cut off the domed tops of two of the cakes with a serrated knife (eat these scraps, they are delicious). Spread half of ice cream on top of the first cake layer that has had its top removed, then cover with second top-less cake. Spread remaining ice cream on top of that, then place the third cake (the one that you didn’t cut the top off of) on top of it. Freeze for 1 hour.
Just before you remove the cake from the freezer, heat milk on the stove until simmering, then pour into a bowl with remaining chocolate chips. Stir until the chips melt and the chocolate is smooth. Drizzle artfully (or Jackson Pollack-y) over cake.