New Year’s Resolutions are bogus. They’re as bogus as things like the “As Seen on TV” products and 3-day miracle weight-loss plans, so I never make them. Plus, most resolutions aren’t kept anyhow.
But this year I decided to make a change and make a fun resolution. [Another different thing this year is I’ll actually be sleeping in my own bed on Dec. 31 for the first time in quite a few years.] Back to that resolution: starting tomorrow, I’m going to chronicle my year by taking one photo every day. [I should note that credit for this idea doesn’t come from me but instead from other people I’ve seen do this.] I’ll still be making my regular albums, but I’ll also be keeping one that has just one (hopefully) interesting picture for each day. I chose 2011 because I should be living in at least five cities this year (hopefully!) and visiting many more. My phone also has an awesome camera at the moment, which means I’ll always have a picture-taking device with me. I plan on uploading once a week but haven’t quite decided whether I’m going to make that album public yet – we’ll see. I’m hoping this works out 🙂
And of course, since there are festivities, I baked. For tonight’s New Year’s Eve party I made an Apple Cream Coffee Cake. Unfortunately my 3-D edible embellishments didn’t quite work how they were supposed to….and so I just placed the “2011” and the huge firework on top. I wish I had white chocolate and parchment paper in order to do them. They’re supposed to look a whole lot better: see instructions & pictures here.
But here’s the recipe anyway.
- 1/2 cup sweetened applesauce (if unsweetened, add 1/2 cup of sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup Yoplait Apple Turnover yogurt, drained
- 1/2 cup chopped walnuts
- 4 teaspoons ground cinnamon
- 1/2 cup sugar
- 1 medium apple – peeled, cored and thinly sliced
- Mix together applesauce, eggs, vanilla extract.
- Add in flour, baking powder, baking soda and salt.
- Mix in the yogurt. [Before starting, drain the yogurt with cheesecloth to thicken it.]
- Pour half the batter into a greased Bundt pan. [If you have a tube pan with a removable bottom, that’s way better, but I unfortunately didn’t.]
- Top with apple slices.
- In a separate bowl, mix together the nuts, cinnamon and sugar and then sprinkle half of it onto top of the apple slices.
- Pour in the remaining batter and spread evenly.
- Top with the rest of the nut mixture.
- Bake at in a preheated over at 375 degrees F for 15 minutes. Then reduce heat to 350 degrees F and bake for another 35 minutes or until toothpick comes out clean. Let cool before removing from pan and serving.
As always, I also made a couple of other things along with this cake, including a Rum Cranberry Applesauce Bundt Cake (this time I used a 9″ x 13″ pan instead), another Apple Bavarian Torte (didn’t drop it this time!), and some Seminary Muffins, as they’re called.
I think the Banana Coffee Nut Muffins I usually make are much better though.
Happy New Year!