when i announced a few weeks ago that i would be moving my blog to another service, i posted a little note here about how much i have loved blogging with typepad, and i made sure to let them know personally how sad i was to leave.
and something wonderful happened: typepad arranged a means for me to stay.
i was actually torn about this--on the one hand i was thrilled that they valued me as a client, and on the other hand i worried that my readers would think i was flakey and unreliable or "weird".
but in the end, i decided i would stay. if people think i'm flaky or weird, well, i can live with that. i want to send out a huge thank you to typepad, esp. to jen who contacted me to make the offer. if you are thinking about starting a blog, or have one that you would like to move, i strongly recommend you consider typepad--you will not be disappointed. (and no, that was not a paid advertisement--that should be considered a love note).
so, dear readers, i'm back home! everything is more or less where i left it (with the exception of a couple of lists that i think i misplaced when i put up the new theme), and i am ready to get on with business.
one thing i want to do more of is share the other creative things i'm learning to do. like cooking and baking--i've never been good at either of them, but i'm learning, and the one thing i'm coming to know is that the old tried-and-true are the ones my family loves the best. so today, i made a coffee cake, from scratch--that is if bisquick can be called a scratch ingredient. i'm claiming it is, since apparently cream of something soup is also considered a scratch ingredient for all sorts of recipes.
i found this coffee cake recipe at least 20 years ago, in an old cookbook that i checked out of the public library. there is nothing special here, except that it is light, and just a little sweet, and when you take it out of the oven it smells like somebody went to a little effort.
cake:
2 cups bisquick
2/3 cup water or milk
1 egg
2 tablespoons sugar
topping:
1/3 cup bisquick
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
directions:
1: preheat oven to 400 degrees.
2: grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
3: mix cake ingredients and put in baking dish.
4: mix topping ingredients with a fork or pastry mixer until crumbly.
5: sprinkle topping mix over dough and bake for 25 minutes.
and hey, how about the photo? i'm learning to take better pictures, with the help of a fun new camera that rudi gave me, and a fabulous website i found that i can now make real use of, digital photography school. tasty baking and pretty pictures--i feel so accomplished!