He was feeling much better :)
Anyhow, Elliott went back to KY Monday and almost immediately I started feeling ill. Long story short, here it is Saturday and I have called in sick once, slept over 15 hours in each day, filled up on fluids to the point that I think I might explode... and I still feel terrible. Whatever this virus is that's going around, it's a STRONG one and it really stinks.
This morning, after lying around all day yesterday and being absolutely stir crazy- I decided to try out a recipe I found.. somewhere. It might have been Marthastewart.com but I can't be sure. Now please take note- I do not share recipes easily. I know I know, it's not nice to keep delicious things from other people when you can spread the joy by sharing. BUT.. cooking and baking are my 'soul hobbies' if you will- and sharing the pieces and parts of what I put into perfecting a recipe just doesn't interest me! Sorry.. I know. I'm bad. I'm going to baker's purgatory or something. Oh well :-D
Selfish kitchen habits aside- I am sharing a recipe here. It was super easy to make, uses staples you probably already have in the house, and it's yum-o! Here it is:
Raspberry Buckle
Serves 6
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish 1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
Directions
1. Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
2. Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
Mine was very beautiful.. I really wanted to take a proper picture to share but I was running late for work so all I managed was this measly shot from my iPhone:
Make it! It's yummy!
-Jess
PS: I added half a teaspoon of vanilla extract to mine too. Ouch. Sharing baking secrets hurts.