prep time: 45 minutes
bake time: ~50 minutes
cleanup time: 20 minutes
time spent procrastibaking: 2 hours
hey procrastibakers, long time no see! i’ve been meaning to post for months, but life has been crazy. i was working, until very recently, as a baker in a grocery store, which would seem like something right up my alley, right? but the hours were awful (ie, waking up between 330-4 am, punching in at 5am) and despite that, my hours were often cut arbitrarily; they made fun of me for going to college/grad school, someone locked me in the walk-in freezer, they paid me $3-an-hour less than the maintenance guy. and despite all that, i ran around like crazy at the crack of dawn churning out the same donuts, bagels, muffins and breads every day– so the last thing i wanted to do was come home at the end of the day and bake some more “for fun.” it just wasn’t the job for me, and so i’ve effectively donned my apron-and-hat uniform for the last time (hers is much, much cuter than mine).
so, time to refresh my monster.com profile and try to network my little unemployed brains out. i’m pretty optimistic even though the economy is still sad and the job market is flooded with applicants. if anyone out there is looking to hire a team player with a lot of motivation and a friendly disposition, email me. i’ll send you a cupcake along with my resume.
anyway, i woke up this morning (nearly 2 weeks after my last day at the bakery) and for the first time in a long time, i wanted to open up my recipes, find something delicious, and bake again. i cleaned the whole kitchen, broke out my lovely kitchenaid stand mixer, and cracked open the bon appetit desserts cookbook, which my boyfriend’s wonderful mother, kathy, gave me last christmas.
bon appetit suggested i make a blueberry coffee cake; i decided i’d tweak it a little because a) i had no blueberries and b) it wouldn’t be procrastibaking if i just meekly followed a recipe without getting a little funky.