Wednesday, August 1, 2012

Honeybun Cake vs. Whopper with Cheese

Over the recent months I have noticed something...

I've become a stress cooker and baker as opposed to a stress eater.

When I'm stressed out or really wound up I always find myself in the kitchen looking to make something.

Last night while I was baking this Honeybun Cake it came to me. The feeling of satisfaction I used to get from gulping down a double whopper with cheese combo is the same feeling I get now after I cook or bake something and it turns out delicious.


What happens is I get the urge to be in the kitchen then I have to find the perfect recipe that suits the moment. That in itself is a process! Once I am in the zone there is no stopping me. I have baked 3 batches of cookies for no reason other than I was having a horrible week and for some reason the thought of baking made me happy.

You see the process is this...
Have food or baked good I shouldn't eat or don't want
Find someone who will love it and see how happy home cooked food makes them
Stress gone

Before I would eat everything I made. Now if I have a bite or two that's a lot.

I don't know what happened to me but I don't think I mind the change. My waistline certainly doesn't.

So I had a bad week and I saw this recipe and said... I HAVE TO MAKE THIS!! is a great recipe resource!

So here's here to hoping your week is stress free and if you do get a little frazzled just remember tomorrow is another day.

ENJOY and Keep on Making Stuff!

Tasty Kitchen

1 box (18.25 Oz. Box) Yellow Cake Mix
4 whole Eggs
1 cup Sour Cream
¾ cups Vegetable Oil
1 cup Light Brown Sugar
2 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract

Preparation Instructions:

Preheat your oven to 325 degrees.

By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it's okay if it has some lumps! Then set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don't be alarmed if it looks like you're over-saturating the cake-it'll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece (I always pretend I'm a barista pouring cream into a cappuccino because I'm really nerdy like that).

Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

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