Andrew and I are halfway through our eleven day midwest adventure - a handful of interviews, with a wedding and a board exam pit stop along the way. You learn a lot when you're traveling from your other half for that many days, and I thought I'd leave a little list of what I've learned so far.
- Always opt for dinner and a walk in the evening instead of hitting the road post-interview.
- You will inevitably have to fart in the car at some point of the trip. That's okay.
- At some point your other half will get sick of your taste in music.
- Autumn is pretty. The midwest is pretty. Autumn in the midwest is magnificent.
- Say thank you.
- You can silence the annoying voice on Google maps.
- Avoid dairy products before embarking on the interstate (although point 2 might argue that it doesn't matter).
The list will likely grow, and if any new developments arise, I'll be sure to update you. For now, I will just say that even though I'm tired and stuffed silly from all the food and drink along the way, it's been an incredible few days. Our time in each city has been short but filled with laughs, steps, and good memories. Tomorrow we head for Atlanta, then will be up in Milwaukee, and finish up in Chicago! I can't wait to eat biscuits and gravy down south, drink brews up north, and sing go cubs go as we drive by Wrigley Field.
If you're a fellow classmate, happy interviewing! Kick ass, and enjoy the journey.
Cinnamon screams fall, and I find I eat so many sweet potatoes around this time of year that I'm surprised I'm not orange already. Sweet potatoes in cakes are extra fun because you get to release all your frustrations mashing them up and it leaves you with a moist, slightly dense cake that gives you cozy vibes with a nice cup of coffee on the side. The orange zest brightens up the whole thing so you don't feel too much like a blob after you eat it. With Thanksgiving around the corner, these mini guys would be great if you are hosting a small group, but can easily be doubled if you want to bake it into a regular sized bundt pan for a larger group as well. Either way, your friends won't mind this addition to the table.
Cinnamon orange sweet potato mini bundt cakes
Ingredients, makes 6 mini bundt cakes
For the cake
- 1 stick butter, softened
- 1 cup sugar
- 2 sweet potatoes, roasted and mashed
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 3 oranges
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the glaze
- 1 1/2 cups powdered sugar
- Juice of 4 oranges
- Zest of 1 orange
- 1 1/2 teaspoons cinnamon
- Milk, to thin out the glaze
- Preheat oven to 350 F. Butter and flour your mini bundt pan, set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- In a bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3-5 minutes on medium-high speed. Add the sweet potatoes and mix until well combined. Add the eggs 1 at a time, mixing with each addition until well incorporated. Add the zest and the vanilla and beat until well combined. Add the dry ingredients and mix until just incorporated. Spoon the batter into the pans about 3/4 full. You'll likely have some extra batter, put into cupcake liners to make cupcakes!
- Place in the oven and bake for 20-22 minutes, or until a toothpick placed in the center comes out clean. Remove and let cool on the cooling rack until cool enough to invert the pan.
- For the glaze, mix all the ingredients in a large bowl. You can add as much or as little milk to make the glaze as thin or thick as possible. The thinner the glaze, the easier you can see your bundt pan pattern, just a heads up!
- Enjoy with apple cider, orange slices, or whatever gets you in that fall feel.