A little background info for you, if you’re out there, before I dive right into my babymaking trials and tribulations.
First off, these posts will be incoherent, written out of hope, despair, disappointment and vain conceit.
Second, I don’t even remotely consider myself an expert. We’ve been trying to conceive for about six months, neither of us have any known fertility problems, and age is on our side as far as TTC things go. For those of you out there experiencing the pain and heartache of infertility, all I can offer are my prayers and well-wishes. I don’t pretend to have any answers.
Third, I’ve got a recipe for just about every emotion under the sun. I’ll share them with you, as long as you give credit where credit is due. And if not, well, hey, I’m none the wiser – I’ve most often adapted other people’s recipes anyhow. Use these recipes to make yourself feel better; I sure do.
Welcome, and enjoy some cake:
New Beginnings Chocolate Cake (adapted from Barefoot Contessa)1 3/4 c all purpose flour 2 c sugar 1 tsp baking powder 2 tsp baking soda 3/4 c cocoa powder 1/2 c oil 1 c milk 1 tbsp lemon juice 1/2 tsp finely ground espresso 2 eggs 1 c brewed coffee Preheat oven to 350 degrees, and grease two nine-inch cake pans, 24 muffin cups, or a 9×12 pan. Combine flour, sugar, cocoa powder, espresso, baking powder, baking soda and a large pinch of salt. In measuring cup, add lemon juice to milk and let stand for approximately 5 minutes. Mixture will curdle – that’s okay! Whisk together eggs and oil, and stir into the dry ingredients. Add curdled milk and coffee, and mix to combine, just until ingredients are uniform. Batter will be thin, and may bubble a fair amount. Divide batter evenly between pans, and bake in the centre of the oven for approximately 30 minutes, or until a toothpick comes out clean.