I feel like I’ve been slightly MIA/entirely MIA this week, yes? no? Literally had zero time to write up a post until now.
My current status: sitting in Starbucks with about 45 minutes until my next class, sipping a tall skinny vanilla latte, while writing up a blog post. I would say that I feel totally hipster except I don’t think hipsters wear high school soccer 1/4 zip sweatshirts and running shorts.
Anyways, this week has been cah-razzzy. I feel like I have said that about every week in college so far. It’s just that every week is so gosh darn packed with excitement and things to do. This week and last week were packed with midterm exams and projects. Nothing too dramatic happened with my exams or projects. Thankfully I was not one of those students who left an exam sobbing because I knew none of the material.
The only moment of huge stress during midterms was for a project, we were assigned in groups, but my “group” was just me and one other guy. We had two weeks to do this project, literally one of the easiest projects ever. I finished my part over a week ago, he, on the other hand, finished 10 minutes before class. So that was nice.
Other than that, my exams have gone pretty well. There has been a whole bunch of fun things going on with my sorority. Greek life is huge here at the University of Illinois if any of you aren’t aware. And if you don’t know what Greek life is, it isn’t a bunch of Greek people who gather up and have fun together, it’s the fraternities and sororities on campus…just to clear up any confusion there.
Another moment of excitement this week was that I finally got to hop over to my sister’s apartment and have her make me dinner! It was seriously so good. She made us tilapia, steamed veggies, and rice. One of my favorite meals, and something you would certainly never find in the dining halls. She finished up dinner with these adorable mini chocolate pudding pies. It was just so nice to eat a real meal that felt like it was cooked just for you, just like at home.
Okay, let’s talk about this pound cake. I have had dreams about this pound cake. With a layer of peanut butter and a layer of Biscoff, this is seriously one of the most decadent pound cakes I have made.
I’m pretty sure this one was eaten in a matter of 24 hours, which is a pretty impressive stat for 3 people in one house. And I think I may have to take most of the credit for the eating of said pound cake. The sliver, “zero calorie” slices that I would cut myself started to turn into about just half of the pound cake remaining, and that was when I realized these slices may not actually be zero calories. You all just have to make this, you won’t be sorry. And I consider pound cake acceptable for breakfast, so you know what, go for it.
Double Swirl Pound Cake
1 cup (2 sticks) butter, softened
1 cup white sugar
2 teaspoons vanilla extract
1/2 cup whole wheat flour
1 cup all-purpose flour
3/4 teaspoon baking powder
pinch of salt
1/2 teaspoon ground cinnamon
1/2 cup peanut butter
1/2 cup Biscoff spread or Cookie Butter
- Preheat oven to 325˚F and spray a loaf pan with cooking spray
- Using a mixer, cream together butter and sugar. In a small bowl, whisk together eggs and vanilla extract. In another separate medium bowl, whisk together flours, baking powder, salt, and ground cinnamon. Slowly add in the egg-vanilla mixture. Once incorporated, slowly add in the whisked dry ingredients and mix until just combined.
- Pour 1/3 of the batter into the prepared loaf pan. Spread the peanut butter over top and spread it as far as you can without touching the edges of the pan. Pour another 1/3 of the batter over the peanut butter. Spread the biscoff over the second layer of batter and spread it as far as you can without touching the edges of the pan. Pour the remaining batter over top and spread all the way to the edges, be sure no Biscoff is peaking through.
- Bake in preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out free of cake crumbs (with some Biscoff and peanut butter). To stop the top from over-browning, cover the top of the pound cake with aluminum foil after about 25 minutes of baking.
Random Fact of the Day: According to U.S. FDA standards, 1 cup of orange juice is allowed to contain 10 fruit fly eggs, but only 2 maggots.