One Good Deed Day 4: Don’t Judge Yourself To Harshly

As my last day of vacation I finally decided that instead of packing or reading, I would bake a cake.  I started at twelve o’clock  thinking it would be a piece of cake(pun intended).  But when one is dehydrated and focused more on getting into college, pureeing carrots is really one one the top of the list of worries.

As I continued and 12 o’clock turned into 1 o’clock, my thoughts started going down a slippery slope.  my thoughts of, if you work really work hard you can ace the SAT and get in to your top choices.  Soon those thought became, Why can’t you work hard enough your never going to get in.  God I’m a hopeless case and will end up in dimwit university.

I know that this is somewhat horrible to think, but then you realize that everyone thinks that way sometimes.  Everyone has been down that road where life is just too much for them.  It seems like no matter what you do, nothing will ever be ok and you’ll just end up with the short end of the stick. Or the classic, everyone is just so much cooler than me.  Nobody will ever tell you that and some are good at hiding their feelings.  But I can assure we all feel this because we are humans.  We fear what we can not predict and therefore judge ourselves to harshly.

So that is why today’s good deed was not to judge myself to harshly.  Ultimatley, I drank some water and took a short and nap; to return to finish my cake.  After making the icing and finally finishing the cake, I was proud to eat a piece of it.  Maybe it was the sugar in the cake but I was proud and no common app, essay, or standardized test could take my confidence away from me.

In the meantime here is the cake/ the recipe for it:


butter, for greasing the pan

3 cups unbleached all-purpose flour

3 cups sugar

1 teaspoon salt

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 cup corn oil

4 large eggs, lightly beaten

1 tablespoon vanilla extract

1 1/2 cups walnuts, shelled, chopped

1 1/2 cups shredded coconut

1 1/3 cups carrots, cooked, pureed

3/4 cup crushed pineapple, drained

CREAM CHEESE FROSTING 8 ounces cream cheese

, at room temperature 6 tablespoons unsalted butter,

room temperature 3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/2 lemon, juice of

Directions: 1 Preheat the oven to 350°F Grease two 9-inch springform pans. 2 Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple. 3 Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes. 4 Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting. 5 Cream together the cream cheese and butter in a mixing bowl. 6 Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps. 7 Stir in the vanilla, and lemon juice if desired.
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This entry was published on August 31, 2012 at 1:27 am. It’s filed under Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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