Happy Monday, and happy Autumn to those who observe.
The only decent thing about cooler temperatures is that I feel like baking again. I baked THREE brand new recipes over the last month, and all three were a success.
The first was Preppy Kitchen’s English Muffins. This recipe was an exercise in trusting the process. The dough was extremely sticky. More like slime than dough. Without a biscuit cutter I ended up doing what the grannies did and used the top of a glass instead. Did you know that you don’t bake English muffins in the oven? You sprinkle cornmeal on a pan and griddle them up instead. I didn’t think this recipe was going to turn out at all until I used a fork to split the muffin in half. What did I see? Nooks AND crannies.
Back in August I saw Smitten Kitchen’s Chipwich ice cream cake and knew I had to have it for my September 5th birthday. I enjoy baking my own birthday cakes because It’s my chance to enjoy something new without having to issue demands to anybody else.
This recipe was shockingly simple: one bowl, about a half hour to mix, bake, and assemble, then an overnight freeze. The result was a smash hit. WM has already requested it for his birthday in May.
And just yesterday I made bagels from scratch! The recipe is from Revi’s Kitchen and was dead simple. It only required five ingredients: flour, water, yeast, sugar and salt. Any seasonings and mix-ins are up to you. My first batch wasn’t as pretty as hers — I had trouble forming the little dough balls and they pulled apart after baking — but they tasted amazing. Next up: blueberry bagels. And then cinnamon-raisin bagels. And then everything bagels. You get the point.
If you’re an early riser, you can have fresh bagels for breakfast. If you’re like me and the last one out of bed, you’ll enjoy them in the afternoon.
Three new recipes, three wins! Not a bad way to kick off baking season!
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