I failed again for the bajillionth time in committing myself to update this more. We’re always so used to convenience once we stumble upon it. *COUGH*instagram*COUGH*
But anyway, while my doodles have been reduced to Dragonborn Hobbits, my wannabe culinary repetoire has been expanding. Ooh food… and have I been having a ton of fun (and feeling more rewarded) for baking my own snacks. Here’s just a few of the things I’ve been making. Hope you’re hungry!!
So I faced my fear of baking bread. Most of the fear was the waiting part. I’m not going to lie about the waiting part. But if you’ve got about 4 hours to yourself just like everyone who either has short work days or gets to work at home a lot – then it’s a breeze. Other than the waiting part it’s pretty easy! I snagged this recipe -halved it and used whole wheat flour and almond milk. It’s kind of cliche, but seriously, I hardly eat store-bought after this!
And I don’t know anyone who doesn’t like the smell of fresh-baked bread.
I’d bake one right now if I weren’t waking up early tomorrow.
So I ran across this recipe a while ago. Even with the minimal ingredient count, I didn’t start making these until a few weeks ago. It was the food processing part that daunted me. Nary a food processor can be found in my kitchen. So I used the next best thing – one of those spin chopping appliances once sold in infomercials. They also make salsa.
Anyhow – the recipe calls for using cookie-cutters which I did use at first. But oh how laborious it is to re-roll the dough. So I now cheat and use one of those pizza/pasta cutters with the wriggly blades.
What I really like doing is adding other spices – I particularly like adding a lot of cayenne pepper and Trader Joe’s 21 Seasoning Salute for a pizza-like flavor with some heat. And- like the previous recipe, I use whole wheat flour. Try it sometime!
You’d think by now I’d have baked oatmeal cookies. It didn’t take until my need to clean out my pantry that I decided to look up a recipe. Ah, Smitten Kitchen never fails.
Even when raisins in cookies can deceive you into thinking it’s chocolate chip – in this cookie, it’s ok. Only in this cookie. Anywhere else – I’d feel betrayed.
Oatmeal, cinnamon, brown sugar, and the sweetness from raisins really can give you a warm, fuzzy feeling. So bake yourself a batch already!
I re-visited the lembas recipe after I’ve baked it a few times. If you go back to my Middle Earth Baking post – you’ll notice that I’ve edited the recipe with lemon zest in place of vanilla. But last weekend I finally baked a batch with that change – it’s much MUCH better in my opinion! And I feel it would be more authentic to Middle Earth since vanilla would likely be too exotic. Sorry, no picture for this one. Coworkers and myself ate it in hobbit portions.