So things have been pretty busy for me lately. I’m working on blog projects, went to an event at Neiman Marcus, working hard on my writing, keeping up on fall TV. Oh, yeah, and I joined match.com and went on my first date.
It was nerve wracking joining Match. But I figured I didn’t have anything to lose. It has been an interesting experience. There are definitely some weird dudes on there. Some that seem nice and never write back. Some that are apparently way too busy and have no business stringing us ladies along. And there are some nice, genuine guys. They’re just a little harder to find.
So if joining Match had me freaked out, you can imagine what it was like going on my first date EVER! I mean it’s pretty scary venturing out in the world like that. But I was completely and totally ready for it, so my nerves didn’t take over as much as I thought they would.
The guy was nice and even brought me a book as a gift. We met at a nice restaurant and had a great meal. We didn’t really have a connection, we both agreed, and that’s okay. I don’t regret going on the date and I hope the guy finds the right girl for him. It was a good start and I’m excited to see what happens from here.
I finally pushed myself out of my comfort zone and that is an amazing thing. It worked out pretty well and hopefully things will only go up from here. I mean, I got to cross going on a date off my bucket list. How cool is that?
I’ve also been busy baking fabulous things like this Apple Spice Bundt Cake. This cake is the perfect comforting fall dessert. Easy to make, it makes use of the wonderful apples available now, and adds in some warming cinnamon, along with a bunch of crunchy nuts for texture. The exterior of the cake gets caramelized and a bit crunchy while the interior is dense and moist. Some future boyfriend is going to be lucky to sample treats like this!
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
1 1/3 cups vegetable oil
2 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)
1 cup nuts (I used pecans and walnuts – use what you love)
Preheat oven to 350 degrees F. Oil and flour a large bundt pan.
In a medium bowl, stir together flour, cinnamon, baking soda, and salt.
In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.
Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.
Recipe adapted from Dorothy Mae Brown via the Martha Stewart show