Triple Threat

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This weekend I tried three different recipes – muffins, scones and waffles.

Last weekend I made banana peanut butter muffins. They turned out perfectly – except my husband and daughter hated them. My husband lives by a tenant that peanut butter belongs only on bread and he seems to have passed it along to our daughter. Oh well, more for me.

So this weekend I went back to flavors passed success. I tried a carrot, zucchini and banana muffin. They did not rise as much as I wanted, but they were a big hit with my panel of two judges.

Periodically, I slip down the rabbit hole of buying new cookbooks. Amazon and the Kindle app for my Ipad make it far to easy (and relatively cheap, thank goodness). I watch tv and search through Amazon. Before I knew it, I’d bought two new cookbooks and sampled several more. I bought. “Baking: From My Home to Yours” by Dorie Greenspan and “Martha Stewart’s Baking Handbook”.

So far, I am really enjoying Greenspan’s book the most. I found it inspiring that she bakes something nearly everyday. I thought I had begun to go overboard lately on baking, but clearly there is a whole other echelon of home bakers out there. And as strange as it sounds, I like the writing in the book. Her explanations seem clear and friendly.

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That said, the first recipe I tried out did not turn out as I expected. I tried Toasted Almond Scones. They just did not rise like the ones I have eaten in the past. I think it must go back to the difference in what she refers to as all-purpose flour and what the Dutch call self-rising flour. I (obviously) have not figured out the difference completely yet, but I think I need to substitute one tablespoon of cornstarch into every cup of flour. That means I take one tablespoon of flour out of a cup of flour and replace it with a tablespoon of cornstarch. Does anyone else have any ideas?

For lunch today, we christened our new waffle iron. My husband’s Holiday bonus this year from his employer was a choice from a huge online catalog of gadgets and experiences. We chose a waffle iron (that we are going to try to multiple purpose as a panini maker). It was between that or a chocolate fountain. I could use a chocolate fountain every day, but SHOULD I?

For our first try, I found a Sour Cream Waffle recipe. I know it sounds weird, but it was the winner because it used up some spare sour cream and whole milk I had left over from other recipes. You do not actually taste the sour cream at all which is a great thing. The cinnamon and flavoring (it calls for vanilla, but we used almond). Since the iron is heart shaped, I am already searching Pinterest for waffle dessert recipe for Valentine’s Day.

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One response »

  1. Maybe the baby will have your (sophisticated) taste for peanut butter with chocolate and other things besides just bread. I just had some on an apple by the way. :)

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