This isn’t a post about fall.
This isn’t a post about debating whether beans belong in desserts.
This isn’t a post about how I haven’t done the dishes in my sink in more than a week.
This is a post about failure.
This is a post about trying something new.
This is a post about picking yourself up off the kitchen floor when all you want is to crawl into the fetal position and finish off that carton of mint chocolate chip ice cream in your freezer. It’s about forging on. Beginning again. For starters, you should forget that jerky boy who dumped you and the so-called friends in your life who don’t fully appreciate you or haters. Let. Them. Go. Right now. These lessons I’ve all learned the hard way.
I really want to say this is a post about do-overs…but it’s not.
Because I firmly believe that in life, there are no do-overs. We learn from every experience and success and failure and thing we attempt to do. I hate to say Mama Everythingtarian is right, but the woman speaks truth. Don’t mess with a woman who can bootydance with girls half her age.
It seems silly to want to take those experiences – for good and for bad – back and “redo” them, no? They’ve undoubtedly made me the person I am today (again, for good and for bad). Instead, I’d like to proclaim right here and now that life is about try-agains.
If you don’t like your job, try a new one! I am doing it…and you can too.
If you feel silly wearing the same clothes as 16-year-old girls, stop shopping at Forever21. Try Gap. Or H&M. Or a thrift store. There are other options…just make sure it isn’t Hollister.
If you eat nothing but carbs and beer today, try a salad tomorrow.
If you fail at making Pumpkin Spice Bean Blondies the first time, then by all means, try again.
Three times if you have to. Even if the result isn’t anything you intended it to be.
Spiced Pumpkin Cake
Prep time: 20 minutes
Cook time: 25 to 27 minutes
1 1/2 cups all-purpose flour
2 t pumpkin pie spice
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3/4 cup pumpkin puree
3/4 cup cannellini beans
1 cup brown sugar or coconut sugar
1/2 cup (1 stick) butter or Earth Balance stick, room temperature
1 t vanilla extract
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, pie spice, soda, powder and salt. Set aside.
In a medium bowl, whisk together pumpkin puree and beans until smooth. Add sugar and butter, and beat until mixture is fluffy. Mix in egg and vanilla extract. In small batches, add dry ingredients, stirring after each addition. Batter will be fairly thick.
Spread batter into greased 9×9″ baking pan, and bake for 25 to 27 minutes, or until toothpick comes out clean. Let cool. Slice into 9 squares and serve.
Makes 9 cake squares
P.S. I haven’t made my mind up about beans in desserts…or shopping at Forever21 at age 27.
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This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over!