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Firefly: Thinking Cap

esotaria in comfortable_cha

FOOD!

And now to catch up on all the food I've failed to blog about. Evidently my mom's worried about me because she says the last time she cooked as much as I have, she was in the midst of a divorce.She neglects one crucial difference between herself and me: I like cooking. I'm not particularly good at it, but it's something I enjoy doing.

First, an update on the 5 minute cake recipe. Use one tablespoon applesauce to replace the egg, and suddenly it turns into this moist, sweet, DELICIOUS thing. No icing required. An awesome discovery. Also, soymilk replaces regular milk wonderfully.

Now to the things I've cooked since:

Berries & Spice Muffins: Otherwise known as Katie Really Shouldn't Bake While Watching Damages.

While mixing the dry ingredients, I ended up putting in four times as much sugar as needed. I tried taking the sugar out, but it didn't work. So I went back and put enough of the other ingredients in to make it proportional again. Except now I had four times as much batter as necessary.

So I did two batches: one with berries, like the recipe calls for, and one with just cranberries and almonds. I preferred the latter --



-- but my dad vastly prefers the former.



All in all, it's a good recipe, but I don't think I'll make it often, as there are healthier muffin recipes I like more.

Breakfast Cookies


Not bad, but I'm not sure if I'd make them again. If I do, I'd definitely cut down on the corn -- I didn't have nearly enough dough to hold together the corn, apple, and nuts. I might find a different veggie than corn, too; not a huge fan. Carrots might work nicely, shredded. I'll have to play around.

And finally, last night's adventure:

Basic Bread Recipe

I have several little bread pans, but have never actually made bread by myself (YEARS ago I made zucchini bread with my mom a few times, but that's really it). So yesterday, when going to the grocery store to pick up a few essentials, I grabbed a few packets of yeast too.

To tell the ending first, this bread is both a success and not a success. It's a success because I was expecting dismal failure -- I didn't have the same type of yeast as the recipe called for, so I fudged that. I only had whole wheat flour, so I fudged that too. Basically, I fudged everything, and therefore expected failure. Also, I've never kneaded bread before, so I wasn't quite sure how to tell when I had done enough. (According to my mom, I should've kneaded it more. Live and learn.)

So yeah. I was expecting dismal, dismal failure. And I got this;



Bread! Actual bread! That you can cut in slices! (Although it falls apart too easily to be put in a toaster. Sigh.) And it's EDIBLE!

But here's where it's not such a success: I don't like whole wheat bread. XD;; I have, with great success, been using King Arthur White Whole Wheat Flour instead of regular white flour in everything else I've been baking -- all the muffins and cookies and cakes -- and haven't tasted any difference. But in this bread -- BOY do I taste the difference. It is very whole wheat-y, and that's just not a flavor I like. It's okay -- I tried toasting it this morning (with great difficulty) and putting peanut butter on it, and I ate everything but the crust without resenting it -- but it's not yummy.

Unless my family by some miracle decides to devour it (hardly likely), I might try using it to make a mango brown betty. The sugar would probably off-set the whole wheatyness, and the whole wheat would add at least a modicum of health to the dessert.

And next time I make bread -- BECAUSE THERE WILL BE A NEXT TIME!!! MWAHAHA -- I'll have to try using half white, half wheat. I want the health benefits of whole wheat, but I really don't want the flavor. =/

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