Windows 10, Carbonite, Bowling.

Today, Monday, I downloaded Windows 10 for my desktop. I have had 10 on my laptop for quite a while now but it has taken them forever to produce a version which would automatically start without typing in a password. Now I have it. Everything is working fine. For the laptop I backed up a few things which are not covered, but on my desktop everything is backed up off site with a great programme called Carbonite. I have been using this site for years and have occasionally had to get my stuff back from them which is really easy to do. I have, in the past, lost stuff through not being properly backed up and it is very frustrating to put it mildly.

Bowling was the usual story. I bowled pretty well in the first game and pretty badly in the second two. Matt didn't have very good games at all. There was only one other member of our team today and she had 3 super games. We told her she couldn't play with us any more, she was too good! She sure showed us up today. Talking of bowling, I posted a pic I have used before, with me holding one of my bowling balls. The swirling colours inspired Birgit at BB Creations to design a Christmas Card. In her card the ball became a tree decoration.

Tuesday, I plan to do some sauce preparations for the freezer. I will be able to try out my new footstool. Ivy, at The Happy Whisk, assures me it does work, she used to do it when she prepped food, and that they used to call it The Captain Morgan. If you have ever seen the ads you will know what she meant.

The picture for this cake really made me feel hungry to try it. Not sure why. The recipe sounds delicious though. One thing I personally would change, I would probably use pecans as I find walnuts around here are rather bitter.

Greek Walnut Spice Cake

WebMD Recipe from EatingWell.com

12 servings

A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright

aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.

Ingredients

• 1 1/4 cups coarsely chopped walnuts, divided
• 1 1/2 cups white whole-wheat flour, (see Note)
• 1/2 cup barley flour, (see Note)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup packed dark or light brown sugar
• 2/3 cup low-fat Greek yogurt
• 2 teaspoons freshly grated orange zest
• 1/2 cup orange juice
• 1/4 cup extra-virgin olive oil
• 1/3 cup orange juice
• 1/4 cup packed dark or light brown sugar
• 1 small strip orange zest, (1-by-1-inch)
• 2 whole cloves

Instructions

Step 1

To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.

Step 2

Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.

Step 3

Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.

Step 4

Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.

Step 5

To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.

Step 6

When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.

Tips

Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it’s often available in bulk. Store in the freezer. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer. Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Have a great day