I’ve always enjoyed baking, more than cooking, i think.  So after one of the forum I belong to started a get healthy thread, I’ve been trying to eat healthier and bake more.

Last week, I received a home grown zucchini from a co-worker who had too many in his garden.  It was perfect timing, because one of the ladies in the forum posted the mini zucchini quiche as a quick breakfast/appertizer.  I had all the ingredients, so why not?


Let me tell you, these are mini decadent nom nom you do not want to miss!  The Little Lady ate FIVE of them in one sitting, Yes, I said FIVE.  One batch made 48 of these mini quiches, and they stay in the fridge very well, and I’m sure it freezes well too, but they didn’t last long enough for me to find out.

Another lady had suggested baked pumpkin pie oatmeal for quick breakfast.  I happen to have all the ingredients on hand, although I modified it to use quick oats, since that’s what I have, and also I used the suggested Greek yogurt.  Oh, and I made a mistake in measuring.  I put in more oatmeals than what it called for.  The result made my house smell like Thanksgiving.  It was delicious and satisfying.  Sadly, I forgot to take a photo of it.  When I have it for breakfast, I pour some milk and maple syrup on top, mix well.  YUM.

Since I already had my oven going, I made a batch of brownies for the party we were going to the next day.  But then I ended up making another batch for trading.  I didn’t make the icing, and frankly, I don’t think it needs it.  It is moist and fudgey.  No pictures either.  Those things don’t last at all!

Fast forward to this weekend.  Autumn has shown its face around this part of the world.  It was chilly in the morning.  So after taking the Little Lady from her swim and soccer class, I rolled up my sleeves and turned on my oven again.  This time, I went with scones.  I found this recipe while tooling around on  I didn’t have ground cardomom or cloves, so I changed it up and used 2 teaspoons of pumpkin spice instead of the spices listed on the recipe.  And I was lazy, so I made the whole thing in my food processor, so besides measuring, I spent a grand total of 1 minutes on mixing. When they were baked up, well, let’s just say that my house smells like autumn.


It was sweet but not overwhelming, the slight crumbly texture is perfect for a cup of tea or coffee.

Making the scones wasn’t enough, as proven by the two lonely scones left in the tupperware (the recipe made 16 mini scones).  I decided to make the honey oatmeal sandwich bread.  Now, I have two teaspoons of expired yeast left in fridge, so I left it to proof a little longer than usual.  It was super cool to see the yeast in action!  I showed it to the Little Lady and she thought it was the weirdest and coolest thing all at the same time.


I think waiting for this to cool down was the hardest thing I did all day.  But I resisted, and man, the flavor is superb.  And it wasn’t too much work at all!  Although, I think the next time I’ll employ my KitchenAid dough hook to help with the initial kneading.

I am so excited to get back in the groove of baking.  And finding budgetbytes totally helped.  I also made the sesame chicken, twice, from there.  So good.

I start school tomorrow.  I’m hoping I will be able to keep the baking up on weekends, and keep the blogging going as well.  I miss it.  And if you are still reading here, please comment and say hello!


2 thoughts on “Baking

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