We got treated to an ice storm of sorts yesterday. It rained all day, and it was cold enough that icicles formed on tree branches and such, but not on the roads.
I didn't think much of this. But the trees here must not be used to the weight of even a weensy bit of ice, and they all began to droop, hang into the streets and drop their branches. So we stayed inside and since it was cold enough to actually enjoy hot cocoa, we had hot cocoa and coffeecake for a snack.
About an hour later, we heard two big booms, the sky lit up a bright orange and the power went out. Apparently the lines can't take a little bit of ice down here either. I called the electric company. The woman who took my call was very polite. She said she'd call it in but these sorts of calls were the only ones they were taking and to basically "get in line" behind all the other people who had already called about blown out transformers across the rest of the city.
By now our hot cocoa was cold and Anna was flipping out that there was no power (talk about high anxiety!) so I packed the kids and a few overnight things into the car and we camped at a friend's house for the night (lucky they had power, or Anna would have been in hysterics all night). It warmed up enough overnight that by this morning the ice was gone and the trees are back to looking perky. Thankfully the power is also back on and there is leftover coffeecake to enjoy.
Homemade Hot Cocoa
1/4 cup cocoa powder (natural or dutch)
1/4 cup sugar
dash vanilla extract
Combine the cocoa and the sugar. Heat a mug of rice milk and stir in a tablespoon or two of cocoa mixture. Add a dash of vanilla and top with marshmallows.
Fresh Fruit Coffeecake
(adapted from Betty Crocker's Healthy New Choices cookbook)
2 cups all-purpose GF flour blend
3/4 cup sugar
2 tbsp. flax seed meal
3 tsp. baking powder
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 cup canola oil
3/4 cup rice milk
1 beaten egg
2 cups fruit (blueberries, sliced banana, chopped apples, chopped peaches, chopped pears, etc.)*
Streusel for Coffeecake
1/4 cup all purpose GF flour blend
1/4 cup brown sugar
1/2 tsp. cinnamon
3 tbsp. palm shortening
1 cup gluten free oats or 1/2 cup buckwheat hot cereal
1/4 cup walnut meal
Preheat oven to 350 degrees. Coata 9x9 inch baking dish with cooking spray, set aside. Prepare the streusel - combine the flour, brown sugar and cinnamon. Cut in the shortening with a pastry blender or the tines of a fork until the mixture is crumbly. Add the oats or buckwheat and walnut meal, toss to combine. Set aside.
Sift together the flour through the allspice in a large bowl. Make a well in the center and set aside.
Combine the canola oil, rice milk and egg. Pour into the dry ingredients all at once. Stir until well blended. Fold in the fruit. Pour half of the batter into the prepared baking pan. Top with half of the streusel. Pour remaining batter over the streusel, then top with the remaining streusel. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack and serve warm.
*Sometimes I'll use a can of apple pie filling (chop up the apples but toss the wet stuff) - this makes the coffeecake very moist.