I think it is safe to say that pictures of donuts or pictures of sprinkles or pictures of anything tiny are the key to success on the internet. Combine all three and you might even shut down the internet à la Kim Kardashian.
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I’m on a bit of a baking streak. Are you seeing it? I haven’t forgotten about waffle-palooza. I’m still making waffles every week, but a girl’s gotta have some variety in her baked goods.
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I spent a good portion of my formative years in Eugene, Oregon, or as I like to call it, Granolaville. It’s cool, though, because I have some good memories of eating tiger stripe ice cream at Prince Puckler’s (even the President ate here but he definitely could have made better choices in the flavor department), pizza and Mrs. Pacman at Mazzi’s, and of course, cookies at the Cookie Monster Company. So when I saw this post by I Am Baker on Instagram a week or so ago, I was smitten. (P.S. You really should follow Amanda. Good looking photos and a sense of humor. Kind of a girl crush going over here.)
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I’m not a baker. I pretend for the sake of this blog that I am the best baker ever, but let’s get real. I’m not very good at it.
Despite this fact, I’ve been baking a lot lately. Sugar cookies for two hockey tournaments and a Nutcracker performance, gingerbread cookies and muffins for post-church coffee hour, and of course the twelve (!!) gingerbread houses that aren’t going to make themselves while I write this post. That may not sound like a lot, but I’ll bet I’ve made 10 dozen cookies and 4-5 dozen muffins in the last month. Oh. And I also made this bread.
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I have got to stop eating. But until then, I’m going to eat these salted brownies.
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Ok, so we didn’t eat honey-ginger chicken with lime last night. Nor did we eat shrimp and grits on Sunday. Is this a recipe review blog or what? Maybe not. Maybe it will be again, but for now, let’s call it like it is. I am in perpetual catch-up mode. It could be that I’m also in mid-life crisis mode. My youngest children want to trade in our disguised mini-van (a.k.a. Acadia) for a convertible beetle. I’m actually considering it. Why not? Like I said, possible mid-life crisis. More on this later, I’m sure.
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I have got to clean up the piles in my house. Seriously, I have piles that have been growing since March when we left the house for the floor/kitchen upgrade. I’ve had my summer issue of Sweet Paul now for almost a week and still haven’t turned a page. My priorities are clearly in need of a reshuffle.
In the interest of getting a start on the clutter, I tackled a pile of magazines on Friday night. One of those magazines, the May issue of Martha Stewart Living, had a great article about updating ten basic family recipes. I’ll admit that few of these basics were already in my repertoire but I am willing to update what I didn’t know I needed. Can’t go wrong with kale and farro salad or walnut brownie cookies. So I started updating on Saturday morning with the baked blueberry pancake.
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I may have mentioned before that we make banana muffins all the time around here. As in so often that I no longer have to look up the recipe. And neither does our Girl-Friday, Lacie. I keep banana muffins in the freezer for snack or breakfast on the go or lunchbox treats. The recipe that I have used forever is from an old Williams Sonoma cookbook for kids that my mom gave my older kids ten years ago. Fortunately, the recipe is available online here.
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