Ultimate season is here. I played ultimate several days a week all through college, and only sparingly since. I definitely hadn't gone to a practice since 2008. On moving to Colorado for grad school, I thought maybe my ultimate days were over. I know so many people who have been seriously hurt playing. And there are so many other things to do here, right? I didn't miss it until I started playing again. Now I don't think I can stop.
Playing ultimate is one of the only situations in life where I feel like I can be my crazy self with people I hardly know. I'm usually super shy until I know someone for a month or so. Maybe its because I learned the sport with my best friends. Maybe it's just because I'm good at it. Either way, I am happier during ultimate season. And I like myself more. Which rocks.
In other news, I defend my PhD thesis proposal in front of my committee today. Wish me luck! I can hardly believe I'm actually doing this crazy thing.
When I was a small child, I used to eat cake in a most appalling way. I would mush the frosting and cake together into a sweet goopy paste. I did the same thing with a lot of food. Everything is homogenous and even. And it's not gross, because it gets like that in our tummy anyway. Or something. I think I've always been a little obsessed with ratios in my food. Even now, I can't eat lucky charms because I have to worry about having the exact same ratio of marshmallows to cereal bits in each spoon.
Anyway, this recipe enables me to connect with my inner cake-mushing self. I used a store-bought chocolate cake mix, because I was feeling lazy and made dulce de leche for the frosting. On that note, I love dulce de leche. It's like magic. Condensed milk into pot; 2 hours later, dulce de leche out. For dipping, I used a package of that funny white candy coating stuff. I didn't look at the ingredients for fear of being creeped out. Sprinkles help too.
adapted from seemingly everywhere these days
- one 13x9 baked cake, any flavor (from a box or otherwise)
- one batch cake frosting (homemade or store-bought)
- one package candy coating (or tempered chocolate if you're good at that. I'm not)
- Bake the cake however you like and let it cool completely.
- Mush the cake in a bowl a little bit at a time. Add the frosting and mix.
- Form the cake goo into little balls of your favorite size and place on a cookies sheet. Stick them in the freezer for a couple of hours.
- Melt the coating or chocolate over a double boiler. Take your frozen cake balls out and dip them.
- These keep best in the fridge.