The semester is almost over and I can’t wait to bake!
Without the nuance of school I will have time to bake, prepare my lessons plans for bible study class in February AND do my nails. You have no idea how little time I have to myself after factoring in a full-time job, homework, school and church in the equation. It’s kept me busy for the past few months but I’ve learned so much in so little time and I’m just thankful God is with me through all of this. With the time off I can now bake more freely without the stress of school on my shoulders.
Baking does something to me that no other thing can: focus. I usually have to listen to music and keep busy to stay focused but when I bake, I’m in the zone and I get stuff done. It’s an amazing feeling and I just can’t wait to get started on these two new recipes I found online.
For those that don’t know, I’m lactose intolerant and so I’m always looking for recipes that I can fiddle around with to better suit my dietary needs. Before my lactose intolerance kicked in I used to eat a lot of dairy and I’ve had to say a sad goodbye to a lot of my favorite foods. I can’t wait to eat flan without the uncomfortable side effects. I will also alter the chocolate cake and use almond milk. It’s going to be AWESOME!
Besides those two recipes I want to perfect my banana bread and blackberry buttermilk cake. Last time I made banana bread it was so awesome and I just can’t wait to try it again. The buttermilk cake was pretty good but it still needed a kick to it. I want to bring it over to my sister’s house for Christmas this year. Let’s hope that this time it’s better than the last!
Here’s a picture of the Blackberry Buttermilk Cake from earlier this year
If I have some time I’d like to try to make some cranberry, almond and white chocolate tarts. YUMS!
I just love baking :-p