peas please

May 19, 2011
Sometimes, it's all about the crunch-factor.

Lately, I've been devouring salty and crunchy snacks like this and these seasoned peas.  Way over in Australia, Majan's makes these spicy peas that are a-maz-ing.  Not to mention, totally adorbs.
They're completely natural little green garden peas seasoned with chili, tumeric, cumin, coriander and paprika.  Holy moly!
The actual peas happen to look nothing like the perfect peas pictured on the bag, but who cares when they taste this good?

berry brown sugar cake

A vanilla cake with sweet, fresh berries and brown sugar that come together to form a beautiful, crunchy topping.
In all it's simplicity, it's an impressive cake.
It's been rainy here since Sunday and with all of the darkness and gloom, I needed something bright and beautiful to make it all better.  This cake did the trick.  Being stuck indoors is making me a bit stir crazy.  Speaking of crazy, tonight I'm planning to get my way into a sold-out concert via illegal scalper.  Now that's crazy.

Berry Brown Sugar Cake
2 eggs
1/2 cup canola oil
3/4 cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup fresh berries (I used blackberries and raspberries)
2 tablespoons dark brown sugar, reserved for topping
  1. Heat oven to 350 degrees.  Butter and flour a springform pan; Set aside.
  2. In the bowl of a stand mixer, mix together canola oil and sugar until well blended.  Whisk in eggs and vanilla. 
  3. In a separate bowl, sift the flour and baking powder.   
  4. Fold into egg mixture by hand to form a thick batter.
  5. Pour the batter into the prepared pan.  Add the berries over top in a single layer. 
  6. Sprinkle the brown sugar over the cake and berries.
  7. Bake 45 min to 1 hour, or until a toothpick comes out clean.