Thank you all so much for your comments and emails, I'm still working on returning them!
In order to not spend too much time knitting, I've spent more time baking. I've always loved baking because it lets me create something from scratch in a relatively short amount of time which others get to enjoy as well (I am a bit selfish when it comes to sharing other crafty output, bf socks excluded). I tend to stick to my favorite cakes from my childhood, but with all the wonderful recipes available on the internet, I've been trying to expand the repetoire (and hopefully not the waistline, tehee. How I love a bad pun.). Here are some old stand-by's, and a new recipe that's so good, I've made it twice already:
hmm, rhubarb crumble cake from my favourite food blog, delicious days. I love Nicky and Oliver's blog so much, they always post recipes I've been craving (lots of them good old Bavarian fare) and can never seem to find. It's getting a bit strange actually, I'll be intently thinking about something and visit their blog and they'll have posted about it! If you think German food is all about heavy, stomach cramps inducing dishes, you should go and take a look through their archive, if just for the amazing photography! Anyway, this recipe is just perfect. Tart, moist rhubarb and sweet crumbles are a match made in heaven. It's become bf's favorite. You can find it here.
Next, my grammy's sunken apple cake, or in German "versunkener Apfelkuchen", because the apples sink into the dough as it bakes. This is a very easy recipe that requires the apples to be coated in lemon juice. The result is a very light and fresh tasting cake that I can't get enough of.
The grooves are made by running a fork down the back of the quartered apples. It looks pretty and soaks up the lemon juice well.
When I get the craving for a little bit of chocolate, I make this recipe from an old roommate's cooking light cookbook (which I'd lost, then found again on their website). Marbled Chocolate Banana Bread:
Don't let that picture fool you, I usually mix the cocoa powder in the whole dough, so that there's chocolatey goodness everywhere, instead of it looking 'marbled'. What I love about this recipe is that it uses just half a stick of butter instead of oil. Most 'breads' you get in stores or coffee shops are too greasy for my taste, this version is not greasy at all, and may seem a bit dry to some palates. Just add a little bit of milk to the dough, or get a big cup of coffee or tea with your slice. I've made a few changes to their recipe: Instead of egg substitute, I use one real egg, instead of chocolate chips I use organic cocoa powder, plus a bit of milk to keep the dough moist enough. I mix my dough really well instead of "just combining it", because I don't like to bite down on bits and pieces of banana.
Ok, now back to knitting..or maybe I should go the gym...