This weekend I made orange chocolate oatmeal muffins both mornings. Saturday I dropped half of them (on the floor and in the oven) and promised to make them again because they were so delicious. I have been using cooked oatmeal in my muffins for a long time and it makes the softest texture. I admit I don’t follow a recipe anymore but it’s something like this:
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 cup or less sugar
1 tsp cinnamon, or spice
1/2 cup or more cooked oatmeal
1/4 cup oil or 2 tbsp butter
handful chocolate chips
juice of squeezed orange
zest of orange
1/3 cup or more milk
Bake at 425 degrees for 15 mins.
Change the flavors with fruit and spices. When using wet ingredients like coconut milk or pumpkin puree I will need less milk.
We always buy a ginger loaf cake from our local co-op bakery for Christmas and luckily this year we did as well despite the pandemic. I am still looking forward to making gingerbread cookies at home too. Spicy ginger warms me up in winter.
Emma has been volunteering in the bonsai garden as much as she can. She used a chopstick and tweezers to remove moss, weeds and snails from the top soil of the trees.
We caught maiki in a family selfie on our outing. It’s sweet how much taller Emma is in each photo.
We had an afternoon of perfect 70° weather for a play date. These days the girls love to climb trees.
Making lots of yummy things in the kitchen, like this pot of beans that slow cooked in the oven. I have baked a lot of bread, including my favorite olive bread with rosemary and a pumpkin pie with rich coconut milk.
Hiya, Susan the baker here to report back on my new starter. This past week I have used it in blueberry pancakes, pizza dough, rolls and a rustic loaf. I am pretty happy with it over all and it is certainly fun to experiment. I honestly had the most doubts with the rustic bread round because I did not follow a recipe but it turned out perfectly edible – it made fantastic french toast anyways. The pizza dough was a success and it enhanced an already fool proof recipe. The pancakes were great. The rolls satisfied a craving for meatball sandwiches I was having. The outside was crunchy from being cooked in covered cast iron pot to begin with in the baking process and had a nice soft inside. Paired with sauce, veggie meatballs and sauteed cabbage it was my favorite meal this week.
I have been keeping the starter out on the counter and regularly feeding it as I take most of it out for baking. I have been going through a lot of flour during a time it is a bit hard to come by in the stores. I am comforted knowing I could always use it less and keep it in the fridge and the starter will stay alive receiving less attention.
We are making the best of our time of social isolation.