I grew in a strongly Norwegian and Swedish influenced family. One of my fondest memories was Swedish Rye bread straight out of my Grandpa’s oven slathered in butter. My family makes dark brown loaf flavored with molasses and textured with medium ground rye flour. We omit the caraway seeds and other ingredients some people put in other rye breads.
Well, PB likes when I eat bread so I have been cranking loaves of Swedish Rye out of my bread machine for toast and sandwiches to keep said fetus happy. Jellybean has affectionately nicknamed it “mommy toast” and now requests that for breakfast four or five time a week. Well this latest loaf…..complete flop….literally….
Me thinks that pregnancy brain either mis-measured the yeast and put too much in….or I forgot to the put the salt in to keep the yeast in check. I sliced this loaf and it was dense and awful. Thank goodness for do-overs!
I got the urge to bake this past weekend but I didn’t want to invest a lot of time. A Pinterest idea popped into my head, Lemon Bars
All I needed was an angel food cake mix and lemon pie filling. Easy, quick, and low maintenance!
I combined the two together in my mixer. Was a bit of a strange texture but I may not have mixed well enough in fear of over mixing.
Slipped in a 350 degree oven for 30-32 minutes. It was only slightly brown on top.
Then after cooled I cut and served with powdered sugar.
It is a very spongy cake. I wouldn’t categorize it as a bar so much. It was very lemony and not overly sweet. Tasty none the less. But next go around I think a lemon icing or glaze would punch up the sweetness to cut the tartness.
This recipe is so easy and quick it’d be great for last minute baking needs. And it’s very pretty on a plate. For a Pinterest recipe this wasn’t too bad. Not the finest I’ve ever had but I’m not one to turn down desert!
The hubs and I are invited to a Fake Thanksgiving tomorrow with wonderful friends. I am in charge of bringing pie:
(My first try at pumpkin pie, hopefully it’s ok!)
Oh and wine…
I might also bring a chocolate creme pie since I’m not a fan of pumpkin. Right now though it’s time for some knitting. I currently have a Rikke Hat by Sarah Young.
Happy Pre Thanksgiving!
Where do you stand on Pinterest recipes?
I love paging through wonderful recipes and creative craft ideas. But I have to admit…..my results have sometimes been less than stellar.
To cheer myself up after my washing machine/sewer overflow problem this past weekend I decided to try a delicious looking recipe from Pinterest, Peanut Butter Chocolate Chip Muffins.
The instructions were easy and the ingredient list short, so I went from ingredients to finished baked cup cakes in less than 30 minutes. Here is my results:
Look great so far, right? I bake in silicone and use a rotation method with my really old and really stubborn oven so that I don’t end up with charcoal bricks.
Despite my best efforts the bottoms burned and it was really hard to peel the paper. I cooked the least amount of time the recipe suggested. Argh……
They were ugly BUT they were tasty! The mix of savory peanut butter with the sweet chocolate chips was amazing. The muffin was fairly light and maintained moisture even with the “over caramelization” of the bottom. (But hey, those just pull off right?) The recipe made 16 muffins for me that were about 200 calories apiece.
Next time I think I will use a nuttier tasting PB to punch up the flavor and also skim milk to trim a few calories. I am going to call this a Pinterest success because it was technically my oven and not the recipe that caused me problems.
I packed one of the muffins for breakfast at my desk this morning and my cubicle mate said it smelled wonderful. I doubt they last long in our house!!