I’m really beginning to settle into my hibernation mode over here. There’s something so cozy about baking and very holiday-y. It makes me feel like I’m back at home! And if there was any question about how much I am turning into my mom, this whole baking thing is totally Meesh (my mom’s name is Michele, we call her Meesh). At one point this week, there was banana bread, cornbread muffins, apple cinnamon doughnuts, and cookie dough in the freezer.
My trip to Sur La Table
) has really reinvigorated my spirit for baking. I’ve gotten over the fact that my kitchen is the size of a postage stamp, figured out how to fit everything in my oven for storage, and even converted my bar cart to a mini-pantry for appliances that don’t fit anywhere else. It’s so relaxing for me to just measure, mix, stir, bake… and enjoy!
For some reason, I never take inventory of my cupboards before going to the grocery store. So I have a bit of a surplus of flour. I’d rather have extra than not enough though… so it’s not so bad! (Funny enough, it’s the same case for sugar… whoops.)
Banana Bread smells so great! It’s not necessarily my favorite thing to eat in the world (don’t get me wrong, I will eat and like it…), but it smells heavenly. It’s almost worth baking just for the smell alone!
I think the recipe I use is from Betty Crocker… My mom sent me a scan of our recipe book at home so I can’t be too sure:
2 1/2 cups of all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/3 cups milk
2-3 mashed bananas (OLD over-ripe)
Mix everything together (that easy), pour into loaf pan, bake for 65 to 75 minutes at 350º.
Chocolate chip cookies. Garrett and I obviously can’t eat all the cookies from one batch of dough, so I’ve been double-wrapping in wax paper and storing it in the fridge. Thaw the dough and roll out the cookies… however many or few as you like!
(Our family favorite recipe!)
The doughnuts have to be the best thing I’ve ever decided to buy… and make. I picked out the doughnut pan from Sur La Table
and the Apple Cider Doughnut Mix
, too. It’s so easy and the results are insanely delicious. I do have a couple of tricks about the doughnut pan from my first run. You have to grease the pan really well. I did an okay job with butter, but a spray like Baker’s Joy would have been better. The doughnuts got stuck in the pan anywhere it wasn’t perfectly greased and they fell apart a bit while taking them out. The biggest tip I have is to PIPE the dough into the pan. I didn’t have pastry bags, so I spooned the dough into a plastic bag and snipped the corner. Instant pastry bag! I would go light on the dough per doughnut as they do rise a lot while baking and it cooks more evenly if they’re smaller.
Next up on my to-bake-list is zucchini bread! I’ll share the recipe we love when I bake it… So, so good.