When I get too deep into my left thinking brain for too long I get stuck. The very thing that usually lights me up and has me working without any sense of time hits a brick wall and I can’t go anywhere. If I keep pushing I end up getting negative and putting my self down. I’m stuck in negative quick sand, I just go deeper and deeper into “you are sucking…!”. I find myself wanting to bake! I think that’s my right brain saying “…hey let’s go play and give the left brain a break”. The act of baking puts me into my creative right brain bliss. It takes my attention off of what is stressing me out! I instantly feel open and lighter and confident. I start to wiggle free of the quick sand and my thoughts start to flow again.
In college, I remember studying for finals and midterms until I couldn’t retain anymore information. I would read the same page 5 times and I still wouldn’t know what I read. I wanted to go run or play tennis or hang out with friends but I just kept reading the same freaking page over and over. My advice to you if you get stuck!! Go Play!!! Do whatever feels good as long as it isn’t illegal or immoral. Even if you can only spare 30 minutes. Research proves you will come back more focused and it boosts your memory. Your brain will thank you! Here is my favorite cake recipe for inspiration. It’s a light version that’s better than the original!!
Texas Sheet Cake
Ingredients:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Directions:
Preheat oven to 375°.
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/2 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
The Clear Path Connection 