Monday, September 20, 2010

random update

Well, the big "news": I'm not going to graduate this semester. Presumably, I'll graduate next semester, but really who knows? It's research. I'm definitely making progress, and I'm happy with how it's coming together and my level of understanding. And I'll graduate when it's done.

It took me six years to get my undergraduate degree. It is astonishing to me now that I thought I could get a PhD. in less. :)

I do wish I hadn't expended all that time and energy on job hunting. But oh well. There are worse mistakes to make.

Our living room is back together. It's fantastic and gorgeous. See floor and rug and bookshelves and couch back in place.
This wall used to be grimy white wood paneling, and the old shelves against it were falling-apart particle board. We do need to figure out where to buy more of the little plastic swivels that hold the glass into these.
Dogs are still cute.

Sunday, September 19, 2010

Perfect Pantry Coffee Cake

Goal: coffee cake with a decadent amount of streusel, made only of things I always have on hand.


Streusel (from Bon App├ętit's Streusel Coffee Cake )
1/4 c (1/2 stick) butter, softened
1/2 c brown sugar
1/2 c rolled oats
2 tsp cinnamon

Cake (from Challenge Dairy's Streusel Topped Apple Bread )
1/2 c (1 stick) butter, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1/2 c buttermilk
2 c flour
1/2 tsp baking soda
(if using unsalted butter, 1/2 tsp salt)

Glaze (inspired by Alton Brown's Doughnut Glaze )
1/2 c powdered sugar
1 Tbsp dry milk
1/4 tsp vanilla
just enough water to make pourable

Stir together the streusel ingredients and set aside.

Preheat oven to 350 degrees. Line a 9x9 pan with aluminum foil and spray with baking spray.

Cream the sugar and butter until light and fluffy, add the eggs one at a time. Stir in the buttermilk and vanilla. Add the dry ingredients and stir until just smooth.

Spread batter into prepared pan, top with streusel. Bake for 40 minutes. (Or until the center stops jiggling.)

While the cake is cooling, whisk together the glaze, adding water gradually until you have something that is just barely a liquid. Once the cake is nearly cool, pour liberally over the entire cake, it should soak in.