I have always been a carb girl. Well, maybe more of a chocolate addict, but desserts of any kind have always been my downfall. When i was in elementary school I remember my mom asking my pediatrician how much chocolate was too much. It seems the love affair began early. It continued throughout my adolescence - I know I personally sent at least one fellow student to grad night during the See's candy fundraiser my senior year of high school. And now I'm passing the addiction on to my kids. I know I will have to curtail my dessert habits at some point but its hard when Maryn and I have so much fun baking together!
here (thanks, Denton!). We especially like this recipe because it is easily halved - a good way to keep oneself from the belly ache of over-indulgence which is an easy thing to succumb to with this recipe - you don't realize how rich they are until it is too late. You've been warned!
*The recipe is good as is, but I've found that they rise a bit better if you add a teaspoon of baking powder as well as the baking soda that the original recipe calls for. Just a tip!*
And one more recipe in honor of Erica's food challenge for November. The ingredient was yeast. I've been attempting to bake bread for the last year or so with mostly imperfect results. I've mainly used this recipe for Oatmeal Toasting Bread. While the taste is good, the loaves are always a bit dense and never light and airy like the bread you buy at a bakery or the grocery store.
My latest attempt is from this recipe for cinnamon-sugar swirl bread. This time I broke out the Kitchen-Aid mixer with the dough-hook attachment as I didn't think my arms could handle stirring the required 7 cups of flour into the dough. I really like how the dough turned out and it rose well during the first proof. Maryn helped me brush the butter onto the rolled dough and sprinkled the cinnamon and sugar on top before rolling it up and placing it into a greased loaf pan. The second rise also seemed to go well until I uncovered the pans to place them in the oven. All of a sudden - poof! - my lovely loaves deflated. Do any of you fellow bakers have suggestions as to why this happened and how to avoid it next time?
*awesome baker Carol noted it was probably because I let them rise too long. No more watching good but distracting movies while attempting to bake bread! (I think I was watching PS I Love You)*
I also like that it makes two loaves - one for you, and one for a friend (or the freezer).
Happy baking everyone! Let me know if you try either of these recipes and feel free to share any of your favorite cookie recipes or bread baking tips.