These past few weeks have been a bit hectic. Even over fall break I felt that I was constantly “on the go.” I don’t hate this aspect of my life, in fact I rather be busy. However, we all need those moments to just take a deep breath. This is how the cycle usually goes: I do what I have to do, keep a positive attitude and then eventually I end up crashing. For the amount of times this has happen to me, you would think I would learn!
By no means is this something that I am happy to admit, and is something that I am trying to work on. This semester I was doing so well. I was managing the stress and the heavy workload, and the breakdowns were minimal! Finally I thought, ” I’m finding balance.”
Well not quite, over break I broke down. I don’t like that this occurred, but caused me to reevaluate. Working myself till I hit “rock bottom” isn’t healthy, but each time I try and take something from the experience. What did I learn?
I recognized that at times I feel as though I am carrying the “weight of the world on my shoulders.” Between being a student, being a “patient” (dealing with a foot injury), and managing the diet. I feel as though I have to give everything 110% all the time. We all have “stuff” we have to deal with, but it is the choices we make that are going to help us get through it all.
For myself, I realized that I hadn’t baked in three weeks, and I was not as consistent with my blog this month. Right now, these are things that I need (other then daily workouts) to keep my stress levels under control. Yes, sometimes we have to make choices (i.e. What more important writing that paper that is due next week or blogging? Unfortunately, the paper has to come first), but I need a have a balance work and play.
One of my goals this semester was to take more time for myself. I have been doing this, but it unfortunately means my nights don’t end until the early morning hours (that’s part of the college experience, right?!) I’m working on it, but in the weeks of high stress, “I” takes a back seat and school comes first.
Despite having work to get done, I decided I needed to get back into blogging, get in the kitchen baking, and get in a good solid workout. I told myself, “on top of homework you NEED to do these things!” I did just that yesterday, and it allowed me to re-energize myself.
Let me just say this before I make my next statement: I know it is only the end of October, but when I was trying to figure out what to bake I started thinking about baking Christmas Cookies! I know, way too early, but it put a smile on my face
I settled on making Banana Bread Cake from the GF cake doctor ( w/o carmel glaze – not DF), but wanted to add my own twist, so I topped the cake with crumbs! The outcome was delicious. It was like I was eating banana bread in a cake form. To be honest, I didn’t really need to add the crumbs, but it was a nice touch. Next time I bake this recipe I might opt to top the cake with some DF Chocolate Chips instead of crumbs. Below is the recipe for your enjoyment:
Banana Bread Cake with a Twist
(Original recipe from the GF Cake Doctor)
Cooking spray, for misting the pan
1 tbsp of cinnamon sugar. for dusting the pan
1 package (15 oz) yellow GF cake mix ( I used Betty Crocker GF Mix)
1/4 cup evaporated cane juice
1 heaping cup very ripe bananas (about 3)
8 tbsp unsalted butter, melted ( I used Earth Balance)
2 tsp vanilla
1 tsp ground cinnamon
Place rack in the center of the oven and preheat to 350* Lightly mist bunt pan with spray. Then dust with cinnamon sugar. ( Shake out excess)
Place cake mix, sugar, mashed bananas, melted butter, eggs, vanilla and cinnamon in large bowl. Beat in an electric mixer on low speed until the ingredients are just incorporated. Stop machine and scrape sides down with spatula. Increase mixing speed to medium, until smooth. Pour cake batter into pan. Cook for 20 minutes
Here comes the twist: While the cake is in oven prepare the crumbs. After 20 minutes take cake out ( should not be loose) and sprinkle with crumbs. Bake for another 25 minutes or until toothpick comes out clean. Note: If opt not to use crumbs cake takes about 38-42 minutes to bake.
Let cake cool. Slice and sprinkle with powdered sugar. Enjoy!!