Hello my friends! How are you doing?
I decided I'm going to keep this post light today. I'm not going to talk about how emotional and anxiety filled of a week it's been. I know we are all feeling this way and praying for the health and safety of our world and for all of this to end as quickly as possible. As I head into my 3rd week of quarantine, I'm going to move forward with a positive attitude and a grateful heart for all the medical workers on the front lines who are protecting us ♥
That being said here are a few things I've learned over the past 2 weeks:
1. Being in quarantine with a 12 year old I've been introduced to the world of Marvel. I never realized how much I love superhero movies. I've watched countless over the past 14 days and it's very easy to be sucked into that world. Also, Chris Pratt is very cute.
2. I never thought I would miss my office as much as I do. I don't think I'll ever complain about going to work again. Ok maybe I will, but I won't mean it. Also I miss the coffee machine.
3. Going to the grocery store has become an Olympic event. How fast can I get in and get out while moving around people like I'm on an obstacle course. I also feel like I'm on a scavenger hunt, frantically searching for items while the clock ticks. I miss my leisurely shopping days. These are crazy times.
4. My thought process when cooking/baking: "hmm...how much do I really want to eat this? Is it worth using the ingredients....because who knows if I can get more flour or eggs on my next grocery run?"
Can you relate?
I have discovered just how much I take for granted. I decided to throw caution to the wind whip together a quick coffee cake. I used this recipe because it only called for 1 egg (nice) and it used oil instead of butter (another plus).
It's amazing what a good coffee cake can do? First off it makes the house smell nice when it's baking. It's also the perfect afternoon treat, warm, with tea. It's comforting. I love coffee cake.
I have a feeling you do too ♥
The recipe comes from Pinch of Yum (click here). I found it on Pinterest and it's delicious. Yes, it has a bit more sugar than I would usually use in a recipe, but hey....this is not the time for diets. Am I right?!
The only change I made was instead of 2 1/2 cups of chopped apples I used 1 large apple (granny smith) and a 1/2 cup of fresh cranberries, which I had tucked away in the freezer. I imagine this cake would be delicious with frozen blueberries too!
*Also I didn't have buttermilk so I used 1 cup of milk + 1 tablespoon of lemon juice. I've used this method before making scones that call for buttermilk and it works perfectly.
The cinnamon sugar crumble on top is the best part ♥
I am wishing you all well as we head into the next week of social distancing.
Try to have a relaxing weekend and let's all pray for positive vibes in the days to come! xo