Bake Your Own Cake Quotes

Uriah drops his tray next to me. It is loaded with beef stew and chocolate cake. I stare at the cake pile. “There was cake?” I say, looking at my own plate, which is more sensibly stocked than Uriah’s. “Yeah, someone just brought it out. Found a couple boxes of the mix in the back and baked it,” he says. “You can have a few bites of mine.” “A few bites? So you’re planning on eating that mountain of cake by yourself?” “Yes.” He looks confused. “Why?” “Never mind.

All sorrows in life stem from the lack of cake. If you had your own cake, you wouldn't bother trying to take away the other person's cake! And, if the cake you had were beautiful enough, you wouldn't bother trying to melt the icing on that other person's cake! And if you always had a very beautiful cake that was always beautiful enough, then you would have a smile on your face all the time and wouldn't even care if other people were enjoying their own cakes! Because you'd be enjoying yours, too! Therefore, I hereby decree that all sorrows can be fixed by many beautiful cakes! Bake a cake!

Like I said last time, the world our parents grew up in is history. All the old rules, we've thrown them out. We're the ones making the future. We're the founding fathers. Hand us universal Wi-Fi and soup dumplings and we'll fix the world. So how do you fit in? What if you can't code? What if you've never been able to build anything more than a birdhouse? It doesn't matter. You've got skills that you probably disniss as tricks. That dance you can do, that song you can sing, the painting hanging in your room, those are all skills we need. See there's a reason my status online is recruiting for the future. We broke some eggs and we baked a cake. It was delicious, really amazing cream cheese frosting. I saved you a piece, but I don't want to give it to you. I want to teach you how to bake your own cake from scratch. Only, instead of flour and water and eggs, I want you to make something with oil paints, yarn, peptides, or computer parts. The revolution is now. Welcome aboard. And, uh, get ready to create...

There was a small public library on Ninety-third and Hooper. Mrs. Stella Keaton was the librarian. We’d known each other for years. She was a white lady from Wisconsin. Her husband had a fatal heart attack in ’34 and her two children died in a fire the year after that. Her only living relative had been an older brother who was stationed in San Diego with the navy for ten years. After his discharge he moved to L.A. When Mrs. Keaton had her tragedies he invited her to live with him. One year after that her brother, Horton, took ill, and after three months he died spitting up blood, in her arms. All Mrs. Keaton had was the Ninety-third Street branch. She treated the people who came in there like her siblings and she treated the children like her own. If you were a regular at the library she’d bake you a cake on your birthday and save the books you loved under the front desk. We were on a first-name basis, Stella and I, but I was unhappy that she held that job. I was unhappy because even though Stella was nice, she was still a white woman. A white woman from a place where there were only white Christians. To her Shakespeare was a god. I didn’t mind that, but what did she know about the folk tales and riddles and stories colored folks had been telling for centuries? What did she know about the language we spoke? I always heard her correcting children’s speech. “Not ‘I is,’ she’d say. “It’s ‘I am.’” And, of course, she was right. It’s just that little colored children listening to that proper white woman would never hear their own cadence in her words. They’d come to believe that they would have to abandon their own language and stories to become a part of her educated world. They would have to forfeit Waller for Mozart and Remus for Puck. They would enter a world where only white people spoke. And no matter how articulate Dickens and Voltaire were, those children wouldn’t have their own examples in the house of learning—the library.

Camille, did you know that when your mother was a little girl she baked her own birthday cakes?" "That's weird," Camille said. "At first she baked birthday cakes for all her friends in school and then one year, I think she was nine, I was having a party for her and she asked if she could bake her own cake. Nine was very young, I thought. It was a complicated cake. I don't remember what kind it was now. I think she made it up." "Do you remember what kind of cake it was, Mom?" I shook my head no, but of course I remembered. The first cake I ever made for myself was a landmark in my personal baking history. It was a lemon glow chiffon that I sliced into twelve half-inch layers, spread with strawberry jam, reassembled, and covered in seven-minute icing. Looking back, such a cake would appear to have been a monstrosity, but to a nine-year-old it was a glamorous, ambitious cake that had the aura of something very French, even though I had no idea what that meant at the time.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

In the kitchen, her family nibbled Helen’s lemon squares. Melanie urged brownies on the nurses. “Take these,” she told Lorraine. “We can’t eat them all, but Helen won’t stop baking.” “Sweetheart,” Lorraine said, “everybody mourns in her own way.” Helen mourned her sister deeply. She arrived each day with shopping bags. Her cake was tender with sliced apples, but her almond cookies crumbled at the touch. Her pecan bars were awful, sticky-sweet and hard enough to break your teeth. They remained untouched in the dining room, because Helen never threw good food away.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until

Now I do not mind a sweet, and do not think the eating of such unmanly. Is there more robustness in whisky and the gutter than in a golden pie, thick with the apples of Eden? And your German can bake a cake, too. I used to think chocolate a queer thing. But one does grow accustomed to the way it paints up a fine, three-layered cake. And who does not admire the gentle springing back of a fine cake under the fork, and the delight of it in the mouth, and the last lick of frosting on the lips? I would say that a well-wrought cake makes children of us all, but my own youth was never as sweet as this. Yet, I must not favor the cake unfairly. That pie would not be slighted, with its apples soft as clotted cream in the mouth and a crackling crust to tame the wanton sugar. I had two pieces of each to show my appreciation.

Proverbs 23:21 When government limits itself to defending our lives and liberty, it creates the right environment for the people to thrive and prosper. Of course, expecting government to limit itself is like handing a chocoholic a Hershey bar and just hoping for the best. We haven’t been getting “the best.” The government, binging on its own power, has insinuated itself into every aspect of life. Bureaucrats tell our children what they can eat in school (even if the kids refuse to eat it), they tell us how large our soft drinks can be (I can’t imagine that’s what the Founders had in mind), they shut down kids’ “illegal” lemonade stands for not having a proper permit (!), and apparently they can even force us to bake cakes for events that some find immoral or wrong. Too many people in government think it is their job to tell you what to do, what to think, and how to behave. Every bureaucrat operates under the assumption that he knows best how individual citizens should lead their lives. But that’s not what freedom is all about. SWEET FREEDOM IN Action Today, if you have children or grandchildren, encourage them in the principle of self-reliance. Remember that whenever you—or they—get that feeling that “something must be done,” you should resist the temptation of turning to government, and instead do it yourself. You can make a heck of a lot better decisions for your family than government ever can.

GRANDMA GLORIA’S BETTER THAN SEX CAKE 1 heaping cup walnuts, finely chopped 1 cup flour 1 stick butter, softened ¾ cup confectioners’ sugar 1 8-ounce package cream cheese, softened 1 large container Cool Whip, thawed 1 large box instant chocolate pudding 3 cups milk Preheat oven to 350°F. Crust: Mix butter, flour, and most of the nuts together (reserve 2 tablespoons for garnish) and press into a 9 x 13-inch pan. Bake for 20 minutes and cool completely. First Layer: Beat confectioners’ sugar, cream cheese, and 1 cup of Cool Whip with an electric mixer until well blended, and spread carefully over crust. Second Layer: Beat pudding and milk for 2 minutes with an electric mixer and spread over first layer. Third Layer: Spread Cool Whip generously over the pudding layer and garnish with remaining nuts. Refrigerate several hours before serving, and then enjoy! (Alternatively, let the pudding set for a few hours before adding Cool Whip Layer (makes Cool Whip easier to spread). Warning: Aphrodisiac properties well documented. Consume at your own risk!

Wallace, Joseph, Joshua, and Peter!” yelled Mother, and she sounded like a drill sergeant. She sounded like a drill sergeant who had just discovered that someone had made off with a pumpkin chiffon pie. A pumpkin chiffon pie made by somebody’s own hands from a recipe of someone’s great-aunt Minna. The boys moved reluctantly into the hall from the living room and stood with feet poised as though ready to run the other way. “What,” said Mrs. Hatford slowly, taking off her sweater, “happened to a certain pumpkin chiffon pie baked by Mrs. Malloy and delivered to our very door a month ago?” Peter looked at Wally, Wally at Josh, Josh at Jake, and Jake looked down at his knees. “We ate it,” he said. “Ate it? All of it? The four of you?” The boys nodded, all four of them. “Why? Why didn’t you save any for dinner? Why did you go out and buy a pie from Ethel’s Bakery, and try to make me think that was the pie Mrs. Malloy sent? I even thanked her for a bakery pie! I’ve never been so embarrassed in my life.” She looked sternly at the boys. “Jake? . . . Josh? . . . Wally . . . ?” Wally couldn’t stand it any longer. “We destroyed it,” he said. Mother continued to stare. “I can’t believe this.” “We were looking for dog doo,” added Peter. “What?” cried Mother. “Have you boys gone stark raving mad?” “We thought the girls might have baked the pie and put something awful in it,” muttered Josh. “Why would those three sweet girls do something like that?” “Easy,” cried Jake. “Very easy. I could see the Malloy girls doing about anything you could think of.” “Sweet? Ha!” said Josh. “Remember,” Wally reminded her, “they threw your cake in the river.” Mrs. Hatford shook her head. “That I don’t understand at all. Something must have happened to make them do that. What did they think was possibly inside that box?” “Dead birds,” said Peter. “What?” “Ellen, quit while you’re ahead,” Mr. Hatford said from the dining room, gobbling down his lunch before he delivered the afternoon mail. “The more you ask, the more they’ll tell you, and the more you find out, the more upset you’re going to be.

To become forever employable, you’ve got to first decide what your flag is going to be and then plant it. There needs to be a level of consistency in your messaging so that people know who to turn to when they need to know about product management, baking a cake, investing in cryptocurrency, climbing Mount Everest, leading a team, or whatever the topic might be. When you plant your flag, you have the opportunity to be the person who owns that space. People will seek you out because they know they can get real value from the content you create and distribute to the world. And because you are basing your insight on your experience, your story. No one else in the world has that.

Come home with me a little space And browse about our ancient place, Lay by your wonted troubles here And have a turn of Christmas cheer. These sober walls of weathered stone Can tell a romance of their own, And these wide rooms of devious line Are kindly meant in their design. Sometimes the north wind searches through, But he shall not be rude to you. We’ll light a log of generous girth For winter comfort, and the mirth Of healthy children you shall see About a sparkling Christmas tree. . . . And you may chafe the wasting oak, Or freely pass the kindly joke To mix with nuts and home-made cake And apples set on coals to bake. Or some fine carol we will sing In honor of the Manger-King. . . . These dear delights we fain would share With friend and kinsman everywhere, And from our door see them depart Each with a little lighter heart. Leslie Pinckney Hill

For instance, is fear ever a legitimate response to crisis? Is there any truth at all to fear? In my experience, fear is an Ego feeling out of control. In times of true crisis, there’s no time for fear, only action. It’s only thinking about it afterwards or anticipating it, that we feel fear. Also, one of the qualities of being in the presence of truth is its accompanying energy of fearlessness. Are fear, gloom and doom, attempting to control, empowered responses? As the world heats up literally and figuratively, it’s time to learn how to better handle our emotional energies during times of crisis and change. In my experience, most of our emotional responses to crisis is not usually about the event, but another one. This applies to collective events, where I consistently witness people going into fear and “concern” spirals for days on end. Ditto for building stories about “dark times”. I expect this will make me unpopular, but here goes: If you’re having an emotion about a catastrophe that lasts longer than a few minutes, and you’re not bringing food and supplies, or in it, it’s probably about something else. Either conditioning you’ve inherited from the collective, like a Pavlovian response that says “okay, when this type of event happens we get sad/fearful/despairing/bitter. Ok, now go!,” or it’s a deeper wound of your own being triggered, or you’re not grounded and centered in your own energy. If it’s not happening to you, it’s not personal. It is what is. Don’t generate more Ego energy for the collective by dwelling in disaster. Either find a way to help, pitch in if that’s your thing, or connect with your light. Either benefit all. For the Empaths who feel everything, I love what Martha Beck says. When she witnesses someone going through something tough, to avoid taking it on, in a nutshell she says, ‘This is their journey. I’ll have my time to go through xyz, but now is not my time. Everyone gets their time.’ Don’t worry, you’ll have your time to feel your own personal crisis or tragedy. Won’t you want people who are strong in their light around? Joining in with another’s or the world’s misery helps no one. It only creates more fear and misery. If you’re not baking someone a cake, better to ground, root and center. Take a walk in nature. Listen to uplifting music. Focus on your furthering your calling. The fact is: the more focus we place on external events, feeding them with fearful thoughts and “concern”, the more distracted we become from our internal reality, where, with awareness, we can liberate our self -which benefits everyone. Once we stop the fear and warring within our selves we are able to be inspired and take action from a place of grace, not from absorbing external fear energies or being mired in our own wounding. When we run on old fear conditioning- that it’s a dangerous, scary world; we’re ill-equipped for survival; we’re weak and can’t change; other people are doing this horrible thing to us- we are not only denying our light so weakening our selves, but we are not being honest. We are powerful. We are eternal. We are in charge of our experience. When we own our light it benefits everyone.

Briar waved a hand and gave a tinkling happy laugh. He flinched. This was unbearable. The lass was as fresh and pretty as a daisy and seemed just as oblivious to her own charms as a garden flower was, too. She smelled much better than a daisy, however. Daisies were highly overrated flowers. When you got up close to one, they smelled disappointingly like manure. No, Briar Blakeley smelled like something delicious. Like something you wouldn’t mind popping straight into your mouth. Like cake baked with vanilla and cinnamon. Or a confectionary’s shop. She was sweet as honey, probably twice as naive, and something about her was making his blood pound and his loins tighten. The sooner he could get rid of her the better.

(ha!) or what to wear (hello London wardrobe) can feel like a burden rather than a benefit. Danes specialise in stress-free simplicity and freedom within boundaries. 6. Be proud Find something that you, or folk from your home town, are really good at and Own It. Celebrate success, from football to tiddlywinks (or crab racing). Wave flags and sing at every available opportunity. 7. Value family National holidays become bonding bootcamps in Denmark and family comes first in all aspects of Danish living. Reaching out to relatives and regular rituals can make you happier, so give both a go. Your family not much cop? Start your own with friends or by using tip #3 (the sex part). 8. Equal respect for equal work Remember, there isn’t ‘women’s work’ and ‘men’s work’, there’s just ‘work’. Caregivers are just as crucial as breadwinners and neither could survive without the other. Both types of labour are hard, brilliant and important, all at the same time. 9. Play Danes love an activity for its own sake, and in the land of Lego, playing is considered a worthwhile occupation at any age. So get building. Create, bake, even draw your own Noel Edmonds caricature. Just do and make things as often as possible (the messier the better). 10. Share Life’s easier this way, honest, and you’ll be happier too according to studies. Can’t influence government policy to wangle a Danish-style welfare state? Take some of your cake round to a neighbour’s, or invite someone over to share your hygge and let the warm, fuzzy feelings flow.

Food is a big part of my culture, especially sweet foods. When you're Bangladeshi, you're taught that any good news or celebration has to be accompanied with some sweet food. Every time you visit someone's house its polite to bring a box of sweets . But in Ireland, there arent really a lot of places where you can buy Bengali sweets, so when I was younger my mom started making them herself. She was really good at it and I used to watch her. sometimes I helped her out. As I got older, it just felt like second nature to start baking. For school bake sales, I would make my own cookies. for friends birthdays, I would always bring along a cake I baked myself. I became the girl who bakes. and I loved being that girl. I guess baking is kinda in my blood".

I'd love to cook," she says, "but who has the time? I can't afford to spend two days baking a cake." The implication, of course, is that only unimportant people have that kind of time. Unimportant people like me. I wait for Adam to jump in and save me, but instead he shoves a forkful of lamb into his mouth and feigns deep interest in the contents of his dinner plate. For someone with Adam's political ambitions and penchant for friendly debate, I'm always amazed at the lengths he goes to avoid confrontation with his parents. "I have a full-time job," I say, offering Sandy a labored smile, "and somehow I manage." Sandy delicately places her fork on the table and interlaces her fingers. "I beg your pardon?" My cheeks flush, and all the champagne and wine rush to my head at once. "All I'm saying is... we make time for the things we actually want to do. That's all." Sandy purses her lips and sweeps her hair away from her face with the back of her hand. "Hannah, dear, I am very busy. I am on the board of three charities and am hosting two galas this year. It's not a matter of wanting to cook. I simply have more important things to do." For a woman so different from my own mother- the frosted, well-groomed socialite to my mother's mousy, rumpled academic- she and my mother share a remarkably similar view of the role of cooking in a modern woman's life. For them, cooking is an irrelevant hobby, an amusement for women who lack the brains for more high-powered pursuits or the money to pay someone to perform such a humdrum chore. Sandy Prescott and my mother would agree on very little, but as women who have been liberated from the perfunctory task of cooking a nightly dinner, they would see eye to eye on my intense interest in the culinary arts. Were I a stronger person, someone more in control of her faculties who has not drunk multiple glasses of champagne, I would probably let Sandy's remark go without commenting any further. But I cannot be that person. At least not tonight. Not when Sandy is suggesting, as it seems everyone does, that cooking isn't a priority worthy of a serious person's time. "You would make the time if you wanted to," I say. "But obviously you don't.

The views of St. Paul on marriage are set forth in I Corinthians VII 1-9: 1. Now concerning the things whereof ye wrote unto me: It is good for a man not to touch a woman. 2. Nevertheless, to avoid fornication, let every man have his own wife, and let every woman have her own husband. 3. Let the husband render unto the wife due benevolence; and likewise also the wife unto the husband. 4. The wife hath not power of her own body, but the husband; and likewise also the husband hath not power of his own body, but the wife. 5. Defraud ye not one the other, except it be with consent for a time, that ye may give yourselves to fasting and prayer; and come together again, that Satan tempt you not for your incontinency. 6. But I speak this by permission, and not of commandment. 7. For I would that all men were even as I myself. But every man has his proper gift of God, one after this manner, and another after that. 8. I say therefore to the unmarried and widows, it is good for them to abide even as I. 9. But if they cannot contain, let them marry: for it is better to marry than to burn. ...one wonders what would have become of, our race if all women had carried St. Paul's teaching, "It is good for them if they abide even as I," into practice. Bertrand Russell, in his "Marriage and Morals," has gone to the root of the matter when he states, "He does not suggest for a moment that, there may be any positive good in marriage, or that affection between husband and wife may be a beautiful and desirable thing, nor does he take the slightest interest in the family; fornication holds the center of the stage in his thoughts, and the whole of his sexual ethics is arranged with reference to it. It is just as if one were to maintain that the sole reason for baking bread is to prevent people from stealing cake.

Food. Super!” Bess said. “I vote for that.” She drove the car to the restaurant, turned into its driveway, and parked in the rear. There was a side entrance so the three friends entered through this door. The first floor of the farmhouse had been converted into a charming, old-fashioned dining room. A pleasant-faced woman, who reminded Nancy of Hannah Gruen, showed them to a table next to a window. It overlooked a low hedge between the two properties. “We have no printed menus,” the restaurant owner said. “Tonight we have homemade vegetable soup, baked ham or pot roast, sweet potatoes, and some of my home-canned peaches with chocolate cake for dessert. Maybe you noticed my orchards. The peaches grew right here.” Bess sighed. “It must be heavenly living on a farm and raising all your own produce. Do you have chickens and cows and everything?” The woman, who said her name was Mrs. Ziegler, beamed. “Yes, everything.

If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat. But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup! "In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture. That's fine on its own, but if you try them side by side... ... mine will taste better.

Find your ingredients in your life and bake your own cakes