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Hurting Hands.

Ha ha ha...both my hands are functioning on limited capacity today. I have an extremely painful blister on my left pinky finger from too much knitting and I sliced open my right index finger yesterday trying to change the arm parts on Sweet Punk Girls!Koron. I wish I had some waterproof band-aids!


Yesterday Kristen and I baked the One Friendship Bread to Rule Them All. We replaced the one cup of vegetable oil with a half cup of melted UNSALTED butter and a half cup of sour cream, took out the half cup of milk, and added a cup and a half of pureed Native Strawberries and a hefty dose of orange zest to the batter. It breaks my heart that we won't be able to do this variation often. I don't think it would have turned out well if we used supermarket strawberries rather than the fresh picked variety. It was beautiful. Two loaves came out of the oven last night and now we're down to only one.


Next time I'm trying out my idea: chocolate pudding, butter and sour cream instead of oil, and milk chocolate chips. We'll see how it turns out. I think this is loads of fun because whenever my brother and sister-in-law come to visit we have baked goods to foist off on them. Nothing forges bonds better than throwing freshly baked tea cake at people. XD


Last week I planted cosmos and 6ft tall sunflowers in our front garden. I think the damn birds ate the seeds. Damn! On a brighter note, I think the groundhog has left our yard.

Comments

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leene_chan
Jul. 1st, 2009 12:50 am (UTC)
I remember that even when I was four years old I would refuse to eat bread with butter unless it was real butter. :D

Using vegetable oil in baked goods was something that was started during World War II, I believe, because butter was supposed to be rationed. Hence, the creation of the carrot cake! Red velvet cake is another that's traditionally made with oil, but both taste much better when made with butter.

Shortening is supposed to help cookies hold their shape, but it doesn't have much flavor, either. If you make chocolate chip cookies with all butter they'll be completely flat. If you do half butter, half shortening the cookies will have a rounded shape. I guess lard works on the same principle but...I'm sure it's loaded with trans fat.

I actually borrowed the strawberry orange idea from a muffin recipe in Cooking Light. Like blueberry lemon, it seems like a magic combination. ^__^


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