I got asked the other day what I want to do after graduation. I tried to play it off like I usually do (*laughter* “Now that’s a great question…” *more laughter*), but as I awkwardly trailed off I realized this person actually expected a real answer.
I should have told them I wanted to work on a cranberry farm. Partially because then they would have been like, excuse me, why the hell are you in college if that’s all you want to do with your life. But also because how cool would it be to work on a cranberry farm?
Full disclosure: the only thing I know about cranberry farms (farms? bogs?) is based solely on the Ocean Spray commercials with the two guys standing waist deep in water. But that looks super fun and also I love cranberries, so I’m pretty sure it’ll be a perfect fit.
In case you couldn’t tell from last week’s post, I’ve currently got a bag of cornmeal and after a failed batch of polenta sticks, I’m trying to find other ways to use it up. Hence, this loaf cake, which by the way is an utter dream. It’s a bit more complicated than it needs to be– did we really have to break out the electric mixer for one egg white?– but the end result is worth it.
It’s moist and sweet and bursting with tart cranberries, plus bonus: it’s almost fat-free. Greek yogurt and applesauce do most of the heavy lifting to keep this loaf from going dry, while that one slightly annoying egg white keeps it from becoming too dense. There’s cornmeal for texture and added flavor, plus cranberries scattered throughout. All in all, it’s a total win.
ALSO: Just because they’re so good I can’t handle it, you should know that these caramels are the most November thing you will ever encounter in your life. You’re welcome. You are so welcome.