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Hello There!

If you need something new in your life, follow along with me on this blog, Create & Change. Together for 365 days, we will take tiny steps to make something new. As you move along, report back along the way. 

Does creating everyday make change in your life?

Day 120 - Study Break.

Day 120 - Study Break.

Day 120 - Hey! Ever studied so hard that knowledge came out your nose when you sneezed? No? Well, it's just me I guess. Suit yourself! I am not sure "Suit yourself" is the correct phrase to use within this context but who cares! All I can tell you is I am burnt out and totally slap happy. Remember in college when things started to look fuzzy on the pages and an order of Papa John's pokey sticks and a six pack of Mike's Hard Lemonade would fix a mind right up?

Well, those days are gone. My body is too old to consume anything that isn't Metamucil or tap water. This left me thinking about brain food. As any crazed knowledge hound knows, Google knows everything. A Google search determined brain foods include: oats, vegetables, nuts, fish and black currants.

Let's face it. I'm not going to be making a study snack that involves pickled herring. Fish is off the study snack list. Black currants? Delicious, yes. However, I'm saving black currants for my mother-in-laws martini.

That means I need to make a study snack from oats, vegetables and nuts. Challenge accepted. 

Rhubarb Almond Snack Cake

Rhubarb sauce Ingredients:

  • 3 cups chopped rhubarb stem (no leaves. they are poisonous)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract

Almond Cake Ingredients:

  • 1 cup room temperature unsalted butter
  • 2 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup honey
  • 2-1/4 cup oatmeal flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almonds coarsely chopped
  • 1 cup mini white chocolate chips

Step 1: Preheat the oven to 350 degrees. Line a 8 x 8 baking disk with parchment paper and grease with pan and parchment with butter.

Step 2: Place chopped rhubarb, honey and vanilla in a small sauce pan on medium high heat. Bring to a boil let cook for 18-20 min until thick. Stir often.

Step 3: In a stand up mixer, add the butter and mix for 3 minutes until soft. Add the eggs one at a time until combined. Add the sugar and honey and mix well.

Step 4: Combine oatmeal flour, baking soda, salt. Add the dry mixture to the wet. Combine well. Add the almonds and white chocolate chips.

Step 5: Spread the dough evenly in the pan and add 9 tablespoons of rhubarb sauce to the top of the dough evenly across the top. Swirl in the rhubarb with a butter knife. Bake for 40-45 minutes or until the center comes out clean. Let cool to warm and cut. Top with any left over rhubarb sauce and ice cream

I have got to get back to some more study snacks, err I mean studying. Have great Friday see ya tomorrow!

 

 

 

 

 

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