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Today is what???…

A funny thing happened to me last Thursday, I realized it was Thursday. “Holy crap”, I told my husband, “it’s Thursday”. I believe I got some smart remark back about next week we would go over the months in the year, once I got this whole days of the week thing down. 😉
Which actually might not be a bad idea since I keep writing August on everything…yeah, it’s October next week. Which by the way, how on Earth is that possible? The point being in all of this though, is that in discovering it was Thursday meant that I completely spaced on Tuesday. Or more importantly, Tuesdays with Dorie.
Life has been extra unique as of late. LFB still battling her eye. CCS decided that she needed to compete with an illness of her own, going to the Vet herself for tummy and poopy issues (festive). And in all of this I am sick as well. I have that fun I don’t really seem sick until I lay down to sleep, then I cough like crazy and can’t sleep, no matter what. I even have a sexy side effect of broken blood vessels in my eye (I wanted to make LFB feel better 😉 ). So with no sleep and a whole lot of stressing over my furbabies, I’m surprised I even realized it was Thursday. 😛
So needless to say it was a small victory for me to get this week’s challenge done. I didn’t have plums but I had pluots in the fridge (which if you don’t know is a cross between an apricot and a plum). This weeks TWD recipe (chosen by Michelle of Bake-en) was Dimply Plum Cake, which looked good but seemed a tad on the boring side to me (aka, not fattening enough) so I felt the need to add a little toffee sauce to it. I made individual ones in muffin pans (yes, I cleaned the pans) because I thought it would showcase the pluot better, not sure that it did. Oh well, worth trying, eh? If you do make the muffin form, they take about 22 minutes to bake up.

P.S. If you want to read a little more about me, you can read my interview over at Simmer Till Done.

Pecan Toffee Sauce

3/4 cup packed brown sugar
1/3 cup unsalted butter
1/3 cup whipping cream
1 TBSP vanilla
1/2 cup chopped pecans, toasted

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream and vanilla and bring to a simmer. Simmer for about 5 minutes and then add pecans.

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Comments

  1. Funnily enough, I was thinking, “Hey, that plum cake isn’t as dry as the one I made before…” when I realized there was toffee sauce on it! That is genius.
    Hey, I hope the three of you recover soon. We can’t have LFB and CCS withdraw from the race!

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  3. Sorry the health woes haven’t improved much and that your suffering too!

    As I was reading you saying its October next week, I’m thinking, no it can’t be, my birthday is next week. DUH. My birthday is on the 30th. ha ha. Its too damn early here for me to be thinking straight!

    Your version of the cake looks awesome!

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  4. TOFFEE SAUCE. oh……As I wipe off the keyboard, I imagine that this would’ve saved my opinion of the cake. Peaches instead of plums and this sauce, and I have to remake this today. I hope you all feel better soon!

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  5. Truly, you should have just taken the week off. Sometimes rest is the most important thing you can do [/end motherly speech].

    Nice work though – hope this food gives you the fortification to fight off those cold bugs!

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  7. Peabody, I commend you for even participating in this week’s TWD (not to mention the fact that your dessert looks HEAVENLY and perfect, as always 🙂 ).

    Please know that I have you, CCS, and LFB in my deepest thoughts and prayers – stay strong with everything that’s been going on!!

    Loved reading that interview!! My mom always made me Mickey Mouse toast instead of the pancakes 😀

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  10. Isn’t it amazing how fast time goes by? We are already halfway through the first quarter at school. Some weeks go by slow, but then I stop and think that October is almost here, and it will be holiday season before we know it!

    I like your twist on this week’s recipe. Pluots are really tasty, although it’s been a long time since I’ve had one. The toffee sauce looks and sounds great too.

    Hope you feel better. I’ve been battling the same yucky stuff the past few days as well.

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  12. Call me a dork but I didn’t know what a pluot was! Thanks for the fruit hybridization lesson! Hope you and the furbabies feel better soon.
    Clara @ iheartfood4thought

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  13. When it rains it pours. I’m sure CCS was just jealous of all the extra lovin’ LFB was getting. And then of course your system is overloaded with all the lovin’ you’ve been passing around. Make sure to save some of it for yourself!

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  18. Sorry everyone is feeling “puny” over there. (I just had to throw in that very ancient Southern thang for kicks). Very creative and way to go on summoning all your baking resources to complete the TWD of the week.

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  23. i rarely know what day of the week it is and then all of a sudden i’ll remember i have class the next day and haven’t done the assignment. this recipe sounds so delicious–and i’m all about individual portions these days. somehow, it helps me to eat less of it (rendering my workouts at least somewhat effective).

    ps- love your blog!

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  24. I hope everyone is feeling better. I am lucky if I remember my name half the time let alone what day, month or year we are in! Your individual portions look great! Feel better!

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  33. Forgetting the days of the week! Heck the only thing I’ve never forgotten is my name . . . well almost never ;0))
    I baked that plum cake when I first got the book and loved it. Now I think your individual ones with your Pecan Toffee Sauce would really take it over the moon.

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  39. I’m glad I read your interview so I can try that onion gorgonzola soup. Toffee sauce sounds like just the thing to take this cake up a notch.

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  40. See, now I can get behind this cake with that sauce on it. YUM! Soooo sorry you have been feeling so lousy! I wish we lived close enough so I could bring you some chicken soup or something! Glad you were able to make it this week.

    Reply

  41. Awww… hope you and the furbabies feel better soon. When it rains, it pours! What a great interview and hopefully I’ll find my way to Seattle to enjoy some of the foodie recs you’ve mentioned. As for your use of pluots and that heavenly pecan toffee sauce… looks like sweet heaven in a bowl. Yum.

    Reply

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