Tuesday, January 20, 2009

Internet Woes

Hello, hello. Did you think I dropped off the face of the earth? I feel like I did! Our home internet connection is woefully kaput, and I am slowly losing my mind. How did we ever survive without the wonderful world wide web?!?! I could write an ode to its many virtues, its ability to keep us connected and current, its colorful, blinking lights... But that might be a bit overboard. Especially since I just went looking for a cool internet graphic to jazz up my blog entry and found an image depicting Elmo and Grover crowded around a computer screen with the caption: Internet Is For Porn. Uh, not cool. Very, very not cool. And sad. Did I mention sad? I was so depressed I stopped looking for a jazzy photo. Sorry.

Anyway, I have about a hundred things I'd like to blog about, but I'd better keep it short. I have a ridiculous amount of emails to sift through and not a lot of time. So, here's what I'm going to do. I'm going to leave you with a recipe (less internet time has turned me into a quasi domestic goddess) and a question. The recipe is for my new favorite dessert: sticky toffee spoon cake. Forget the New Year's resolutions and indulge a little! And the question is a ploy to help me better organize my time while I'm internet-less. My next blog will be about what you want to read. Leave a comment!

The Recipe:

Sticky Toffee Spoon Cake


¾ cup butter
¾ cup dark brown sugar
3 tbsp. golden syrup
2 eggs, beaten
½ cup self-rising flour
1 pinch salt


1. Preheat oven to 350. Grease 4 ramekins. Heat ¼ cup butter, ¼ cup sugar, and syrup in a pan over low heat until smooth. Pour the sauce equally into the ramekins. Melt the rest of the butter and sugar in a pan. Remove from heat. Cool for 10 minutes. Mix in eggs.
2. Sift flour and salt into a large bowl. Make a well in the center. Pour in melted mixture and stir until combined. Spoon into ramekins.
3. Bake for 20 minutes or until springy to the touch. Run a knife around the edge. Carefully turn onto a large plate. Serve with toffee sauce and whipped cream.

Toffee Sauce:
¼ cup butter
¼ cup heavy cream
½ cup packed brown sugar

The Question:

What should I blog about next? Another of my favorite recipes? The Moment Between news? My New Year's Resolutions? My (idiotic) participation in Get Fit Iowa? You decide. :)

1 comment:

  1. Oops. I just realized I left off the toffee sauce instructions. Here's what you do:

    Melt the butter in a saucepan with the brown suger. Add the heavy cream and heat until the sugar is completely dissolved and the sauce is hot. (The sauce will be runny! I like to poke a little hole in the top of my cake to pour the sauce in... Yummmm.)