While I can make a pretty mean chili, salsa that can melt the paint off a house, homemade soup bowls to fill with dreams, and a good many other dishes I picked up along the way… baking is my passion!
Not just baking, but desserts mainly… and not just desserts… I LOVE COOKIIIIEEEESSSSS!
I am well versed in baking most types of cookies, but my most highly prized handheld delight would by my secret recipe of ………………..
Peanut Butter Chocolate Chip Cookies
These are not just anybody’s cookies, but my own twisted version. While I won’t tell you the exact recipe, I will say that it mostly has to do with HOW I bake them, more so than all my secret stuff I throw in before baking the dreamy mouthfuls.
Let me just say that I have perfected the art of perfect oven temperature, yummy ingredients, and a sore back from standing bent over in front of the oven, and watching for the perfect moment to pull em…
They come out golden brown and crispy on the surface, but when you break them open they are perfectly ooey gooey on the inside… A tall glass of milk is a must for these, as I forgot to mention that I make them about the size of an open hand, not a child’s hand, no no no, but a grown up people size hand…
They were Huge!
When my girls were small, we spent a great amount of time involved in church. Every spring the church would do bake sales to raise funds for our Children’s Ministries. I would make a triple batch of my cookies, wrap them individually in colored cellophane and ribbon, set up a spot on the church bake sale table, and watch the cookies disappear within less than a half hour. That’s a lot of cookies people, A LOT!
When I refused time and again to give up my recipe to some of the moms, I seriously worried for my safety a few times… lol… just kidding!
I did often jokingly say that my recipe was a Government Secret and if I told them the recipe, I would have to make them disappear… that always got some laughs.
So there you have it folks, hot off the press… we can bake cookies pretty good!
**The original cookies had mold all over them, so, as per my commitment to quality… These are fresh!
I’ve had sort of a rough week when it comes to food, so I want to give a disclaimer, here. **All testing and results may vary, as I’m not certain if my skills, my stomach, or my taster were behaving properly!**
My baking adventures started out seemingly normal. I gathered up all my ingredients, recipes, and cooking tools…
And, yes, you heard me correctly when I said recipes, plural, meaning more than one…
You see, I found this recipe for a delicious looking Pumpkin bread, but then also saw a recipe for Cream Cheese Frosting. Unfortunately, I can’t have dairy. So, I had this notion that maybe Tofu might work as a comparable substitute for the cream cheese.
There’s a huge number of frosting recipes available using Tofu as a substitute for the cheese, so the assumption was made that it should be a success… right!?
Wrong!!!! I’ve never smelled something this vile in all my days, aside from Salmon, Slime, or that Vietnamese fish sauce stuff. Now, I don’t know if it’s just me, what with my health issues, or if it was truly that rank! I didn’t have the heart, nor the stomach to ask my husband to sacrifice his taste buds… so I tossed it! It smelled like a combination of playdough and that Paper Mache glue we used in elementary school.
I went ahead with the Pumpkin bread idea, opting for a simple maple glaze of my own creation. I’ve shared the bread recipe I chose, below…
Classic Pumpkin Bread
Homemade Pumpkin Bread is a favorite Fall recipe that’s loaded with warming spices and packed with tons of pumpkin flavor. It will make your house smell so good that you’ll forget you just bought a pumpkin spice candle! This delicious pumpkin bread recipe is super moist and both gluten-free & dairy-free.
In a medium bowl, combine the flour, baking soda, salt, and spices.
Beat eggs and sugar in a large bowl or stand mixer on medium speed.
Add the pumpkin, then slowly add oil and water. Beating well after each addition.
Add the flour mixture and beat on low until well combined.
Pour the batter into prepared pans, dividing evenly.
Bake for 1 hour or until the center comes out clean with a toothpick.
Let the loaves cool in the pan for at least 10 minutes and then turn onto a rack to cool completely.
Did you know that those plastic Ice-cream tubs work great for mixing bowls? Use it if you got it… that’s what I say!
Anyway, I followed the recipe verbatim (exactly as was written), except that I used Olive Oil. Well, I did also switch out the two bread pans for a single 12 inch spring form. (Some of the best places to find specialty cookware is Goodwill, believe it or not!)
It did have to be baked for 80 minutes, in contrast to the 60 minutes for two bread tins that the recipe reflects…
Voila!
Now, I must confess that I used my husband as my taste tester this week… don’t blame me, blame the Tofu! You guys, I couldn’t get that smell out of my head, or out of the apartment for the entire day. It was awful!
To be fair to vegans around the globe, I think that I may have an aversion to Tofu, along with the Salmon that I mentioned earlier. Memory has a funny way of messing with you, sometimes. And, many people use Tofu in a number of ways, swearing by it! So, if you would, kindly go easy on the Tofu community. Let’s just call this one Operator Error, and move on.
All that I did here as a substitute for the frosting, was to make a simple drizzle with 1/8 cup Maple Syrup (any brand will do), 1 cup powdered sugar, and 2 tsp of lemon juice.
My husband gave it 2 thumbs up, and if he likes it gluten-free, you will too!
As for me, maybe it was the Tofu, or quite possibly the Barium sludge I had to swallow the day before, but I don’t know if pumpkin and I can ever be friends again, seriously!
Next week should be far better, as I’m going to tackle a gluten-free, dairy-free, cinnamon roll, or sweet buns, if you like. I’ve never worked with yeast in gluten-free baking, so it’ll be a bit of a learning curve.
Hey, if you’re game, I am! Why, a young King David slew Goliath, with not but a stone and sling, so I am confident that I can challenge a loaf of bread, with not but Bob’s Red Mill 1 to 1 flour!
Gluten-free bread baking, here I come. Wish me luck…
As you must know by now, I’ve had to go ala natural with my foods. This means having to rethink every single thing I eat, from the ground up!
Baking sweet things has been my passion from the time I was a small girl, as I talk about my Easy-Bake Oven at every opportunity. Being the tenacious cookie monster that I am, there will be no white flag… no meek signs of retreat, no, no!
Seeing’s as it’s already heading into the holiday baking season, we’ve been afforded the opportunity to begin displaying our favorite sweet treats… even if it is Gluten, and mostly, Dairy Free (I can still bake with eggs, even if I can’t eat them on their own).
For now, I shall bring you a new recipe each Saturday that can replace an old one, thereby, allowing continued baking success for this Wiwookie Monster (I know, that was worse than a bad Dad Joke).
I know that I probably told you about my first successful Banana Muffins adventure, but it was a bit like cheating to be honest. I simply bought a box mix and added water, in a manner of speaking. The point is, it wasn’t homemade the way I’ve always done in the past.
I’m not about to be bested by something as silly as flour or milk, are you kidding me?! No way…
I found a recipe on Pinterest that I’ll share for anybody that’s interested, because it came out so good that you’d be hard-pressed to consider it Gluten Free.
A moist and flavorful gluten-free banana bread recipe that even picky eaters love.
Total Time: 75 minutes
Yield: 1 loaf
Ingredients
Scale
3 medium overripe bananas
2 large eggs
1/3 cup neutral oil (or melted butter)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups gluten-free all-purpose flour blend
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped nuts or chocolate chips (optional)
Instructions
Mash the bananas in a large bowl using a fork.
Add eggs, oil, brown sugar, and vanilla extract; stir well.
Add gluten-free flour blend, baking soda, salt, and cinnamon; mix until almost no powder remains.
If using, fold in nuts or chocolate chips now.
Pour the mixture into a greased or parchment-lined loaf pan.
Bake at 350°F for 55 to 65 minutes, starting to check at 50 minutes, until a toothpick comes out clean.
Let the bread sit in the pan for 10 minutes, then cool on a rack before slicing.
I only had two overly ripe bananas and one that was fresh and new, so she suggests that you can add several tablespoons of raw honey to add more sweetness. Besides adding three tablespoons of raw honey to the mix, I opted out of the nuts and chocolate morsels, so as to get a true taste of the banana. I used everything else per the recipe, aside from adding a sprinkling of brown sugar across the top, for that crunchy crust that I especially love.
It rose just as much as a normal gluten bread…
And it was very sweet, moist, and had a bready texture as one would expect from a sweetbread…
I give 5 stars to this recipe, as I only had to add 1/2 cup of brown sugar and 3 Tbsps. of raw honey, in order to achieve a Banana Bread Lover’s melt in your mouth sweetbread!
Definitely, two thumbs up!
Tune in next Saturday for the next scrumptious scientific survey of sugary sweets, or possibly savories, or maybe even some soul foods. If you’ve suggestions for any specific scientific surveys you’d like me to try my Easy-Bake hands at, shout it out!
Have a blessed weekend, my sweet WordPress Family.
Remember that God loves you very much! And, so do I…
Once, there was time when a girl could eat whatever she wanted, with reckless abandon. She wasn’t tied down to just any old brand. And she never had to worry over what brands she chose to associate.
There was a time when she loved to celebrate with her closest associate, Mr. Folgers…
Alas, those days are gone.
There were the days of joyful indulgences with her most frequent of associates… you may know them. Folks used to call them the Tillamook Gang, but to me, they were my friends. I think I miss Cheddar the most, as she was most often in the kitchen…
Well, as I mentioned at the beginning of this, you are like those you associate with! Unfortunately, they weren’t the best influence, so I had to give them up.
Now, after learning to let go of that which is a bad influence, I cleaned up my kitchen and now have a new circle of brands to hang out with… the healthier kind!
At first, it wasn’t so easy. Meeting new brands that behaved far differently than my old brands was difficult for a time. Strange names and unusual characteristics made me feel very self-conscious and intimidated, not to mention a bit scared. Change is never easy, but for the sake of healthy associations with brands… it had to be done!
Now that I’ve taken the time to get more familiar with her, Chiquita has become a very loyal brand, faithfully supplying me with a better association with potassium, and the like…
Chiquita was so genuinely helpful and giving, she actually introduced me to the Foster Farm Girls…
You know, associating with them has done wonders for my health, seriously!
There is, however, one brand that has been my friend since my earliest days. My mother actually introduced me to them, first. I was only about five years old, when my mother bought me an Easy-Bake Oven. I’d never made cookies before. I’d only ever seen my mother do it, but she was now handing over the spatula, so to speak!
I was placed upon a stool that had been stacked with several Yellow Page telephone books. Before me sat my brand new oven, all the little trays, sprays, spoons, and such. But the world turned on it’s axis, when my mother handed me a large bowl filled with cookie dough! It wasn’t just any cookie do, however, but the original recipe from Nestle Toll House Morsels package… that was all it took!
From that little oven, came some of the best cookies I’ve ever tasted! Now, perhaps it was the sugar rush that kicked in, or even the bit of caffeine from the chocolate chips, hitting the bloodstream. The point is, I was hooked… not just on cookies, but on the Toll House brand!
I’ve had occasion to use other brands, but I always come back to Toll House! Whenever I see their packages, I’m immediately transported back to my childhood days… the good ones, though they be few. Thank you, Toll House!
I bet you guys are glad I kept this brand. I wouldn’t serve you anything less than wonderful… hugs
There’s nothing like a fresh hot bun, straight out of the oven and smothered in real butter… not the cheap stuff, either!
Anyone who loves eating fresh bread knows that after butter, comes a really, really good fruit preserve like strawberry, raspberry or even like an apple/pear marmalade. Once upon a time, I found a recipe for it on Pinterest, I think, and it was amazing!
Another of my go-to’s for a yummy bun is to tear it open and lay in some really good honey! Now, I’m not talking about the regular store bought honey that’s been processed so much that all you get is the sticky sugar taste… no, no! Get in your car and drive to your local bee farm, where you can pick out your favorite flavor. Trust me, if it’s not fresh honey… don’t waste your time! Unless you want either diabetes or a grueling everyday workout to burn off all the wasted sugar you just ate, get the healthy honey… just sayin.
If you aren’t a sweet flavor fan… try a dab of cream cheese and a slice of ham. This is a sure fire way to make your mouth water, I think. During the holidays, you just switch out the cream cheese for stuffing and/or cranberry sauce… I betcha you’re onboard with me now, right?!
Here is the last, but certainly not the least, of my list of 5 things to do with a bun…
Drum Roll, Please….
Are you ready for this?
……..
Wait for it…
Yup! I’m pretty sure you’re familiar with this one. I don’t know about you, but I can never get tired of a good ole fashioned Bacon, Lettuce, and Tomato bun? Am I right?
Help yourself, but if this didn’t hit the spot for you, I left you some cookies, too…
Journey With Me! 