I swear, I totally get this. Like, I can be sitting in class or at home, nicely minding my own business, when suddenly…
Baking itch. Must. Bake. Must. Bake. NOW. NOW NOW NOW. Usually I do enough baking and cooking and futzing to keep myself satifsified… except apparently not this weekend. Oops. I’m sure it had something to do with the copious amounts of art history theory and methodology studying that I did this weekend, oh joy oh rapture. Midterms. Ew. I have some new wall art now: 17 sheets of binder paper taped together, chronicling the theory behind the establishment of the art historical discipline. EW. At least its pretty! Probably the overload of methodological thought made me want to conceptually analyze the different Warburg-ian iconology I could get out of a muffin. Or some bread. Clearly I’ve been at this too long.
Incidentally, it really doesn’t help that I also happen to be writing a paper on Wayne Thiebaud’s 1963 oil painting Cakes, which means that to write the damn thing, I have to stare at a lusciously painted bakery window of cakes, with frosting painted with such thick impasto that you feel like you could stick out a finger and swipe some. Sheesh, subliminal messaging to go bake something, much?! A gorgeous painting, but really?! Why do I do this to myself? I could have done a nice cityscape, but no, apparently not.
Whatever, theories and methodologies, whatever. I will do excellently on my midterm (fingers crossed!), and eat delicious baked goods. Perhaps not so frostingtastic as Wayne Thiebaud, but healthfully indulgent nonetheless.
Oh. And I had pumpkin waffles for dinner! I share this because they were super tasty. If you aren’t having waffles for Sunday dinner, you should. However. Alas alack, I didn’t really feel like photographing them. You’ll just have to take my word for it that they were tasty. Chalk it up to hunger and laziness… I’ll post that recipe when I’m satisfied with it—I think it needs some tweaks.
So today, I’m sharing two bread/muffin recipes. One I’ve made before and I know for a fact it is DELICIOUS. The other is a variation on my weekly snackie muffins, because Kira and I decided to change things up a little bit. Besides, after sharing three savory posts in a row, it’s time for some baked goods :]
Boston Brown Bread
Adapted from here!
The fun of this bread is that you get to make it in cans! It makes little cute roundy loaves. This bread is WONDERFUL, and full of quintessential fall flavor. You can also make it into muffins—Kira and I made half the batch, so we ended up with two can loaves and 2 muffins. I’m posting the full recipe, which yields 5 can loaves.
Acquire the following!
- 3 c whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 c turbinado sugar*
- 1 egg
- 1/2 molasses
- 2 1/2 tsp baking soda stirred into
- 2 c buttermilk (or buttermilk alternative)
- 1 c raisins, plumped (optional, we left them out this time, on account of not having any. It’s good either way!)
*When making half the recipe, I reduced the sugar to a scant 1/4 c. The bread is plenty sweet enough, so in a full batch, I would likely use anywhere between 1/3 and 1/4 c (the original calls for 1/2 c). Adjust as you see fit!
Combine wet, combine dry. Mix away! Grease and flour your cans or muffin tins. Pour the batter into the cans, about half full. Bake at 350 for 50 minutes, covering the cans with a cookie sheet. Uncover, and bake for 10 more minutes. Remove from cans while still hot. Run a knife or icing spatula around to get them out. If baking muffins, there is no need to cover them, but the time will vary. Ours was somewhere around 30 or 40—done when a tester comes out clean! Best with a bit of butter :]
Almond Butter, Banana and Jam Muffins
Adapted from here! I’m posting my half recipe here.
- 3/4 c plus 1/6 c whole wheat pastry flour (random, I know, but just go with it)
- 2 tsp cornstarch (organic, please!)
- 1/4 tsp salt
- 1/2 tbsp baking powder
- 1/6 c brown sugar
- 1/2 c milk type beverage (this happened to be skim—we had some left for us, but neither of us really drink it straight, so in it went!)
- 1 egg
- 1/4 c almond butter (chunky is awesome. Peanut butter is the original, but we had more almond butter)
- 1/2 banana, mashed
- a handful of oats, just for fun
- assorted jams (mine were strawberry, peach, and pumpkin butter)
- a smattering of choc chippies, if you’re awesome like me
Preheat oven to 375. Grease yo’ muffin tins.
Sift the dry ingredients (flour, cornstarch, salt, baking powder), and then whisk in brown sugar. In a separate bowl, vigorously whisk the milk, egg, almond butter, and banana (to develop your guns of steel, duh) (at least I don’t have you whipping egg whites, THAT gets fun with out a mixer). Add wet to dry, and stir just to combine (you can chuck in your choc chippies whilst combining).
Add half the batter to your tins. Mine are JUMBO tins, although I don’t think they make very jumbo muffins… whatever. If you think it’s less than half, err on the side of less. On top of your bottom layer of batter, dollop some filling of choice (jam or pumpkin butter or whatever. Now that I think about it, nutella would be excellent). I used about a teaspoon per muffin. Dollop in the rest of your batter, carefully covering the filling of choice.
Bake for 15-20 minutes, until a tester comes out clean. Allow to cool for a bit in the pan before you take them out.
By the way.
These totally solve my problem: with all my other muffins, I cut them in half to sandwich them with nut butter and jam. But for these, I DON’T HAVE TO! Woah. What a concept.
eek! Long post, sorry about that :] Have a fabby week!