This is officially the most stressful week of all my entire semesters in NUS. After the presentation today(which thankfully I did not have to present), I have 2 essays pending, one 500words and one 2000 words, and both of which I have no idea how to tackle them. I have a report to compile and edit, and another report to compile and edit. I have to come up with some 3 print advertisements by next week and also a breaking news story in which I have to conduct interviews and organize by story such that it is news worthy. Oh, and thats not forgeting another assignment for that same module which also involves some advertisment..blah..

I am very very stressed. And what do I do when I am stressed? I bake of course. Which is a surprising that I managed to find time to. It was a very easy recipe which was basically done in 20mins, but just at that crucial moment when I put the pan into the oven, I hit my head hard against the cupboard and dropped my pan, and thus spilling some of the batter, which resulted in some curse words, a bump on my forehead, and 40mins later, thankfully still an edible cake. The warm smell of the cinnamon was comforting, and the cake was soft and moist and not very sweet, with hints of coffee and chocolate. But it was quite an ugly cake due to the smash,but oh well. It'd do for my supper tonite and my breakfast tmr. I shall bake muffins tmr when I am in the mood to do so.

For those who are interested in making the cake, here's the recipe. Its quite a healthy cake as I omitted the chocolate glaze, but it was still pretty yummy and super easy to make.

Cinnamon Chocolate Squares
(from bakingsheet)
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 large eggs
1/2 tsp vanilla
10 tbsp butter, melted and cooled(unsalted)
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped
Glaze:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft

1. Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper.
2.In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.
3.In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.
4.In a medium bowl, whisk together milk, eggs, vanilla and slightly cooled, but melted, butter.
5. Pour into the flour mixture and stir until just combined.
6.Pour half of the batter into the prepare pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.
7.Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.
8.For the glaze, melt together the chocolate and the butter either in a double boiler (or on low power in the microwave, as I did) and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake (the flat bottom side should be facing up, which makes it easy to frost) and allow the frosting to set up before serving.