Yesterday I had a “big” baking day. I put big in quotes because, while three items baked is a big day for me now, BB (before baby), that wouldn’t have been such an accomplishment.
I only managed to get all three done, including cleaning up the kitchen afterward, because I got a head start – I measured out all the dry ingredients the night before. I may try to do that more often because that evening’s measuring work seemed very easy, and then it made the assembly and baking the next day super easy. It did result in additional dishes to wash, but most of them could go into the dishwasher so no biggie.
First up was a carrot banana quick bread, made in my new tea loaf pan – longer and skinnier than the regular 9 x 5 pan I would have usually used. It was a new recipe which I picked because I had two small bananas to use up – too small for most of my banana bread recipes, but almost perfect for this one. It was still a little shy of the required 1 cup, so I added a baby food jar of pear puree (G does not care for pears unless I hide them in a lot of other stuff) and that brought it up to the 1 cup line. The verdict? Banana pineapple bread is still L’s favorite, but this one was up there as a strong runner-up.
Next I started some light wheat bread working. I made this several months ago, but I think my whole wheat flour was slightly bad and the loaf was TERRIBLE. I’ve been wanting to retry it with good flour. This time the flour was definitely good, and the loaf was fine. Not spectacular or even great, but ok. I probably won’t make it again, because I know there are some spectacular loaves out there just waiting for me to make them.
I finished the day’s work with chocolate-chip cookie cake. It was basically chocolate chip cookie dough baked in a 13 x 9 pan, but the texture did end up being slightly more cake-like than bar-like. Only slightly though. Still, it’s a delicious chocolate chip cookie/cake/whatever. Yummmm! The recipe came from Flo Braker’s book Baking for All Occasions and isn’t online so no link.