I hope everyone had a lovely Thanksgiving! For the first time in a couple of years, we went to someone else’s house and didn’t have to do the cooking. Being a good guest though, I baked some mighty tasty bread to bring along. This recipe has been hanging out on my Pinterest board for a couple of years now and it was time to give it a whirl. The result? Awesome. Sweet and tart.
I have seriously slacked when it comes to baking this Halloween season. But fear not, I celebrate all things pumpkin all the way until Thanksgiving.
I recently joined a baking group that meets once a year in December and bakes and decorates a mass amount of cookies. I’m actually pretty nervous about it as these people have been doing this for 20 years and I’ve only been baking about a year and half now. I’m convinced that my cookies will fail in some manner but I’m sure I’ll also learn approximately one million things from these people.
Anywho, this recipe was quite tasty. I don’t know that the buttermilk actually made much of a difference compared to any other pumpkin bread recipe but I needed to use it up and this recipe fit the bill.
The great thing about being really into baking is when your house is fully stocked with all the supplies necessary and you can just pick up one item to make something fabulous. In this case, my grocery store had raspberries on sale, 2 for $1. How could I resist? Raspberries are amazing! I was able to double the recipe and make two great loaves for $1.
When panicking that your first time making homemade brownies is going terribly wrong, it helps to have a friend living with you that was a chef in the Navy to come to your rescue. I was expecting a cake batter like consistency and was getting a powdery mess. He told me I needed to put more muscle into for longer and that with brownie batter you want to essentially wind up with a batter ball that you flatten out in the desired baking pan. He was correct and the brownies came out perfect and tasty.
You think I would have learned my lesson and read all of the directions before dedicating myself to a specific recipe. But I didn’t. The night before making this for my husband’s birthday I realized that it required a GIANT muffin pan. I just have regular sized and of course the store I stopped by on the way home ON his birthday, didn’t have any giant ones either. So, I risked it and made it in a regular cake pan. It turned out well, perhaps a little thinner than most upside down cakes but the taste was spot on and the husband was pleased.
(Note: I did not taste it myself as I hate pineapple.)
Bananas do not go bad in this household! I had two overly ripe bananas and I was determined to make something tasty out of them and I found the perfect recipe. (I really do not like wasting food, I will scour the internet looking for recipes with random ingredients that I need to use or throw away soon, in the hopes of not trashing as much as possible.) Plus, we needed fuel for cleaning and packing up the place. If all things go smoothly, we close on our new house this week.
All hail springtime! Because that means the good berries are back.
Making a crumble was an interesting experience and actually took making two batches to get it right.
Note to self (and anyone reading this) spend the money on good cooking spray. I mean, I only bought it because it was all that was available that day but I almost lost the bread because the bottom was still stuck.
DIVINE. This will probably be a regular recipe for weekend breakfast at our house now.
TIP: I’ve found that when making from-scratch pancakes, if you use a gas stove, the best setting is low-medium. Anything higher and you can easily end up with burnt outsides and gooey insides. Slower cooking on a lower setting seems to do the trick.
Cheap, easy, delicious! The whole batch was gone in less than 24 hours. (It made a good amount of cookies too.)
I calculated, this cookie recipe cost me $3.50 to make. Prepare for a very sticky dough, but if you quickly drop it into the powdered sugar and roll it around, it becomes much easier to handle. Based on the ingredients, you could easily switch up the flavors.