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Hi.

Welcome to Panza Baby, where you can find delicious recipes and my musings on the world through the lens of food.

Prosecco and Raspberry Layer Cake

Prosecco and Raspberry Layer Cake

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My friend Anna became a Master a few weeks ago! A Master of Sociology that is. And as of March 15th I too am a Master! It's been a really long road to getting my MA and honestly I've seriously considered quitting more than a few times. The longer I'm involved with academia the more I realize how I hate so much about it but at the same time know that I love teaching and have a valuable point of view to bring. It's been a constant battle, just like with my eating disorder, of not being good enough. I'm learning to embrace the gray zone. I'm not the best graduate student ever, my MA thesis s not the best thesis ever. But guess what?!!!!! That's cool. Because I'm more than a graduate student. I remind myself of that often. I even had a professor tell me a couple months ago that I needed to seriously consider whether or not I wanted to continue graduate school. And that being a housewife and mom are wonderful fulfilling options. It didn't quite hit me till after the meeting what he had said. I strongly believe that being a mom and housewife and wonderful fulfilling options for some women. But that's not why I was accepted to graduate school.Anna, here's to you and the other strong women and women of color out there doing their thing, changing academia one person at a time.Prosecco and Raspberry layer cake - adapted from The Cake BlogProsecco Cake1 1/4 cups butter (2 1/2 sticks)1 3/4 cup sugar6 egg whites1 1/4 cups prosecco or champagne2 teaspoons vanilla3 1/3 cups cake flour2 1/2 teaspoons baking powder1/2 teaspoon saltRaspberry Frosting12 ounces frozen raspberries3/4 cup prosecco2 sticks butter4 cups powdered sugar1 teaspoon vanillaFor the cake:Preheat oven to 350 degrees.Prepare three 8 inch cake pans with parchment paper or foil.Combine all dry ingredients in a bowl.Beat butter and sugar till light and fluffy. Add in egg whites, one at a time, mixing till fully combined. Add vanilla.Alternate between adding dry ingredients and prosecco till the batter is combined but not over-mixed.Pour into prepared pans and bake for 25 minutes or until just slightly golden brown around the edges.For the frosting:Cook raspberries and prosecco for 10 to 15 minutes until liquid has reduced a bit. Cool.Beat butter and powdered sugar in stand mixer or with hand mixer. Add vanilla.Add raspberry prosecco mixture.

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