day 2 of the winter storm

 

Yesterday it started sleeting around 3 while I was in Target buying some much needed groceries.  Today it started snowing sometime in the early afternoon and kept at it for quite a few hours.  I think we ended up with 4-6 inches of snow, I couldn't really tell.  OU likes to over-react a bit about the snow and they canceled class yesterday before any weather even started, but it turns out that was probably a good idea.

Today, since I was basically stuck inside and Max was monopolizing the tv, I decided that I had an excuse to bake (not that I ever need one).  I finally got out my new kitchenaid mixer that Allison and Matt got us for our wedding/Christmas.  I think I fell in love...

 

Isn't it pretty?  It certainly made quick work of creaming butter and sugar and bringing a batter together.  I made honey vanilla pound cake today.  Last night, Max and I were watching Alton Brown and he was making his pound cake.  I had been meaning to make pound cake for a while and this recipe sounded really good, plus Max said it was his favorite.  So, I mixed up the batter..

  

Cooked it for 60 minutes because the middle just wasn't setting...

And proceeded to burn it.  I had it set at the right temperature, but I think I needed to turn it down because I used a non-stick pan.  The inside is a little dry, but the taste is really good and I will make this again and try not to burn it.

Had I not burned it, I think that the outside would have been crispy and sweet, like the top was.  Max and I both agreed that I should make this again, so that is why I am telling you guys about it even though I messed it up.

Honey vanilla pound cake
from familyfriendlyfood
1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 eggs, at room temperature
2 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour*
1 teaspoon kosher salt
1/2 teaspoon baking powder

1. Preheat oven to 350 F degrees (180°C.) Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan and line the bottom with parchment paper.
2. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light and fluffy.
3. In a separate bowl, put the eggs, honey, vanilla and lemon zest but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, allowing each egg to become incorporated and scraping the bowl with a spatula before adding the next one.
4. Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.
5. Finish mixing the batter with a spatula and pour it into the prepared pan. Smooth the top.
6. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

She also provided a link for a cake flour substitute so that you don't have to go out and buy it :)