Maple and Walnut Layer Cake - and Puppy Love

In my humble opinion there is nothing better in this world than some puppy love.

Especially when that puppy love means my Molly is able to jump up on the couch (even though she isn't technically "allowed" up there) all by herself, despite her three-leggedness.
Oh I know, she just hates it!

Something that might come close to the beauty of Molly kisses is this Maple and Walnut layer cake, adapted from 'The Hummingbird Bakery: Cake Days' by Tarek Malouf and the Hummingbird Bakers.
Life in all its glorious, messy, hurtful, exciting cycle sometimes requires that one make layer cake to just celebrate the luck that we have in being here. Today was one of those days, and thus this cake was brought forth into the world.

Maple and Walnut Layer Cake(s)
Adapted from 'The Hummingbird Bakery: Cake Days' by Tarek Malouf
Makes one three layer cake


Ingredients:
120 grams butter
400 grams raw caster sugar (you can use white if this is what is available)
360 grams plain flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
350mL milk
3 tablespoons maple syrup
3 eggs
100g walnuts, chopped

Method:

1. Preheat the oven to 180 degrees Celsius and wipe the inside of three 8 inch cake tins with butter and line the bottoms with baking paper.
2. In the large bowl of a stand mixer place the butter, flour, sugar, salt and baking powder and mix on low speed until the combined mixture resembles fine crumbs.
3. Place milk, maple syrup and eggs in a small bowl and combine. Then with mixer on low speed add the wet ingredients to the dry and beat until well combined.
4. Add walnuts and stir in by hand.
5. Divide between the tins and place in the oven. Bake for 20-25 minutes or until the cakes are golden brown and spring back when lightly pressed on top.
6. Let them cool in the tins on a wire rack for about 10 minutes and then take cakes from tins to cool completely.
7. When cakes are room temperature sandwich together with the amazing frosting recipe below!

Maple Frosting


Ingredients:
200 grams butter
750 grams icing sugar
50mL milk
1 1/2 tablespoons maple syrup
Finely chopped walnuts to decorate

Method:

1. In the bowl of a stand mixer combine icing sugar and butter until they resemble fine sand.
2. In a separate jug lightly mix maple syrup and milk. Add this liquid to the icing sugar preparation and then beat frosting until light and fluffy.
3. Lick the beaters, seriously, before you even think about putting any on the cake.
4. Frost cake and then store in the refrigerator until ready to serve.
5. Lick the frosting bowl. Yes, you may enter sugar coma but it is worth it.

My workmates will adore a two layer cake so I made these little mini cakes for Mum and Dad to enjoy for dessert!

I've Been Keeping a Secret

I can be secretive sometimes.
Greedy sometimes.
I like to hoard secrets occasionally and wait for exactly the right time to revel in their lip-smackingly delicious delivery.
Note: I also do this sometimes with the last piece of chocolate cake.
So, here it is. The secret that I have been keeping for the past two weeks (unfortunately there isn't any buttercream involved).
After a two year break, and swearing that I would probably never go back to school after 18 years of formal education; I, Amy, being of (questionably) sound mind and (for the most part) sound body, am going back to university! (again...)
Next year in February I will once again return to the hallowed halls of my alma mater (in reality a sprawling modern campus with an 'urban village' centre) and crack open the books (or laptop as it were) in an attempt to utilise my grey matter.
I will be completing a post graduate course in professional communication, focusing mainly on writing and editing.

I want to take the body of knowledge I have from my background in health, my innate sense curiosity for the world, and my enjoyment of learning and use that to tell the world about things. To bring knowledge, and information, and entertainment to people by writing.

I want to give voice to the parts of my soul that sing of how extraordinary this world is. I want to investigate the corners of my mind that create characters who follow me around begging for their stories to be written.

I want to use the written word to enchant, amaze, comfort, empower, soothe, and inspire others.

I want to be a writer.

Now you know my secret...

Hold You in My Heart

Sometimes in life there is a rogue Joker in the cards we are dealt.
You never see it coming until the dealer flips over the edge and the picture comes into view.
It happens to everyone, in one way or another.
When you are lost in this void, chilled to the bone, do not fear, do not feel alone.
Here down in the deep, the deep that we all know too well there is hope, there is light.
There is life.
Take a hold of the hands that come to help you up when you have fallen here.
Relax into the arms and hearts of those that rush to embrace you.
Open your eyes to the light cast by the lamps of those that lead the way.
When you emerge from the dark, and you are blinking in the sunlight of a new day; please remember all of those who walked every difficult step with you during those starless nights.
Hold them in your heart, as they held you safe in theirs.
Keep your hands free to offer whenever they might fall.
Embrace them when they need strong shoulders.
Shine a light to guide them home.
I am so thankful for the hearts that hold me. I know that I never walk alone.
I hold you all in my heart.

Cupcakes for Friday

I spent some quality time in the kitchen tonight with Jess making sweet treats for a friend's little boy's birthday party.
Since we had some batter left over from mini cupcakes (pictures tomorrow) I baked and iced the extras to celebrate the end of another great week.

Lovely gathering dust

This derelict building is one I pass everyday I pick up my sister from university. Although now it is only a lonely facade and falling apart at the seams I love to imagine what I would do if I was able to buy the property and breathe new life into it. In my fantasy it becomes a bookstore cafe with an apartment for me to live in above the store. That way I could run around the city everyday and refuel on sugary goodness while wallowing in some literature. Well at least I can dream.
Lesson: Remember to see the potential in even the most broken places, have a little faith.

Pumpkin Spelt Flour Muffins

So you might have noticed that I do a little bit of baking...okay, okay, a lot of baking. I have to tell you that actually don't eat most of what I post on here as my stomach doesn't make friends with wheat very well.
Luckily nowadays there are so many options and I have founds spelt flour works incredibly well in most recipes that use wheat flour (please note: spelt is not gluten free, just wheat free).
After seeing so many delicious pumpkin recipes circling around the internet lately I knew that I had to have some of that gorgeous gourd in my baked goods.
Therefore I took a recent recipe that had peaked my interest and baked it with spelt, and made a few other little chickpea twists as well.
Please enjoy.

Spelt Flour Pumpkin Spice Muffins


Adapted from Skinny Taste.
Makes 13 medium size muffins and 1 little muffin for a friendly canine.


Ingredients:
1 1/2 cups butternut pumpkin puree
1/4 cup brown sugar
1/2 golden caster sugar
1 1/2 cups wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon mixed spice
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
2 large egg whites
2 teaspoons vanilla

Method:

1. Preheat the oven to 200 degrees Celsius and grease 13 cups of a medium size muffin tin
2. In a large mixing bowl place the pumpkin purée, olive oil, egg whites and vanilla, and mix until well combined.
3. In a separate bowl whisk together the rest of the ingredients.
4. Add the wet ingredients to the dry and mix gently, try not to over mix. 
5. Spoon into greased muffin tin and sprinkle with pumpkin seeds. Place in the oven and bake for approximately 12 - 15 minutes or until the tops bounce back when lightly pressed.
6. Allow to cool in the tin for 5 minutes before removing to cool completely on a wire rack.

These muffins are delicious when they are warm out of the oven spread with a little bit of jam, or plain. 

I need jam in my life though.

I also froze these tightly wrapped in plastic wrap and they defrost very well in the microwave.

I had a little extra batter left over - just the right size for a Molly treat (sans pumpkin seeds of course).

Oh yes, life is tough round here for a dog.

In Unexpected Places

Beauty is everywhere.

A carpet of gold in the car park of my office building.

Remember to look around, you never know what beauty is lying right at your feet.