Things I’ve been doing in the kitchen lately:
Subbing almond extract in place of the vanilla extract in my banana bread recipe. Ummmm. Happy accident is an understatement. I don’t buy almond extract, but I was house sitting and they had brown bananas and a well stocked pantry. I couldn’t help myself. The mom said she wants to hire me as a personal baker.
Keeping the chicken carcass from the roast chicken in my refrigerator, hemming and hawing about whether or not to make my own stock. This is apparently a huge life-altering decision.
Making my butternut squash penne and baking it with a mix of pepperjack and parmesan cheese on top. Healthy take on baked ziti? Phenomenal.
Accidentally dropping a cutting board behind the oven. Never getting that back. It was an excuse to go to Target, but I can’t help but wonder what else is behind that thing.
Throwing together these single lady cookies from my fav healthy dessert-er, with the addition of chocolate chips. I almost made a second batch, but put away my measuring spoons after realizing that defeated the purpose. I smell another mug cake-like addiction.
Another failed attempt at sourdough. But this time I have no idea what went wrong. As you may have guessed, I really don’t do well with failure. The GS described this batch as “edible.” Bless his heart. I may try this one from Mama Pea, because it seems that adding more yeast makes for better , more fool-proof results. Otherwise, I’m calling it quits and reclaiming my Pampered Chef mixing bowl (size medium) which has been housing my starter for 2+ months.
Being wooed by the term “cookie bread” and making some immediately.
Oatmeal Chocolate Chip Cookie Bread
adapted from How Sweet It Is
5 tbs butter or margarine
1/3 cup dark brown sugar
1 egg
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking soda
1 cup skim milk + 1 tbs white vinegar
1 cup rolled oats
chocolate chips
turbinado sugar (optional)
Mix milk and vinegar. Set aside.
Soften the butter, then add brown sugar, egg and vanilla.
Add the dry ingredients, then the milk mixture until combined. Add the oatmeal, then the chocolate chips. Pour into a greased bread tin. Top with turbinado sugar. Bake at 375 degrees for 35-40 minutes.
In my mind, this is healthy. It just has chocolate in it. Breakfast food for sure. Kelly said it tasted healthy, but in a good way. I also think you could add walnuts/use raisins/add peanut butter? Very adaptable.
So the term “cookie bread” might be misleading because it isn’t super sweet. But you should still make it and eat three extra-thick slices, then tell me about it so I feel better.
