Monday, December 22, 2008
One thing about baking so much lately, is that I feel like I am almost constantly washing, drying, and putting away dishes, only to take them out and make them dirty again (and again and again). Even right now, at 9:43 pm, there are dirty dishes to be done, mainly because I have reached my limit of doing dishes today and couldn't stand to put my hands in that scalding hot water again. But honestly, the amount of dishes that today's recipe produced was worth it. This is definitely a great recipe to have on hand, and I know I will make it again. I love using vanilla beans. Splitting them open and scraping out the tiny black seed paste inside is somehow satisfying - and the wonderful fragrance that fills the workspace is one that makes you close your eyes, lean forward, and breath in as deeply as your lungs allow. I loved seeing the bits of vanilla throughout the sugar, and then mixed into the cake dough. There is something exotic about using vanilla beans in a recipe - and one of the few times that "black stuff" is okay in a cake! I would have certainly offered up some of this ridiculously good Cranberry Vanilla Coffeecake as payment for someone willing to do some dishes!