Today is the menu/grocery list planing day. This is how it looks:
you will notice the calendar is at hand, so that I can correspond the menu/ lesson plan with scout mtgs, 4-h mtgs, piano lessons etc. The large book in the center is my culinary text book, then I have the spiral notebook, 1 page for recipes and their location in the book, 1 page for grocery list….I will fine tune it later and make a final list, which will include the plan as well as when to prep things, like soak the beans the night before, make the French bread the day before etc. You may notice a skeleton picture near my coffee cup. My youngest was doing her science lesson while I made my lists. It could be just me getting very technical about nutrition and body composition and food as fuel, blah, blah, but its not. 🙂
Here’s what I did while making the lists:
I baked muffins! We are in dire need of snacks. I have no normal flour. This creates a challenge, doesn’t it? I used my text book, found a recipe for pumpkin muffins. I have LOT’S of pumpkin puree from our garden gourds last fall. I DO have: graham flour, a little bit of cake flour….let’s see what happens…
here is the recipe:
all purpose flour, 1 lb 4 oz ***remember I am using graham and cake flour.
baking soda 4 tsp
baking powder, 2 tsp
salt 2 tsp
nutmeg 2 tsp
all spice 2 tsp
cinnamon 2 tsp
sift the flour, baking powder, baking soda, salt and spices together TWICE.
granulated sugar 2 lb 10 oz
oil, 8 fl. oz
pumpkin puree, 2 lb
eggs, beaten, 8
orange juice 12 fl oz cream the sugar and oil together until fluffy. Add the pumpkin puree and eggs to the creamed mixture. Fold in the dry ingredients, being careful not to over mix. Stir in the orange juice.
scoop into well oiled muffin pans. Bake at 350F until brown and firm, approx. 20-25 min. yield 48
not cool. They TASTE ABSOLUTELY HEAVENLY. The sugar got a bit crispy in spots and the flavor is outstanding. I think I need more flour. All I have left to choose from is organic rice flour and spelt flour. So I add some, just by site, whatever looks good. Here’s the results:
better. I’m going to “eye ball” a bit more spelt flour and see what happens:
MUCH better! Ha! It was a successful baking day after all, even with the crazy mix of flours I had! Yahoo!
see? I can go so many places with this now….you get out what you put in…….if you keep trying and keep tweaking you’ll eventually have success……who needs all purpose white flour anyway? Its not good for your body. Now, my next challenge…not to gorge myself on these beauties! BUT they have whole flour in them, so not so bad, if you close your eyes to the 2 lbs 10 oz of sugar! So, my muffin tops changed depending on what I put into the batter…hmmmm…sound familiar? OUR muffin tops will change too, depending on what we put into our bodies. Woe…..that’s nearly a revelation! Just kidding. But it is true.
These actually do taste amazing, and would be fantastic at a bake sale/fundraiser. I guess someday I’m going to have to try them with the actual flour called for.
Right now, I have fried chicken on the stove top, ala cooking school recipe, WITH my spelt flour! smells good.
Let me know if you try it with the all purpose flour and what your results are.
Now you may think twice about your muffin top!