I have been baking up a storm the past few days. Haha no pun intended but there was a tornado warning yesterday now that I think of it.. I figured if I’m ever going to learn to bake, I might as well do it when I have every possible baking tool and ingredient at my disposal.
On my last day of house sitting yesterday, I thought it would be good to squeeze in one more baking project. I was trying to be organized with everything and plan ahead. I got out everything I needed and left it all on the counter before my shower so the butter could soften at room temperature. I came back to find that the stick of butter had disappeared even though the rest of the ingredients were untouched. I thought I was going crazy so I checked the fridge to see if I had left it in there. I decided to just get out another one and continue with my project. Later, I found a small remnant of butter wrapper on the floor. It turns out that one of my furry friends, Molly, a full-sized poodle had devoured the entire stick. So much for multitasking 😦
No wonder she was lying around looking lethargic. I thought she was just enjoying the lazy rainy day!
My final baking experiment was Pumpkin Creme Pie Cookie Sandwiches:
See recipe below, courtesy of Sally’s Baking Addiction
I’ve found a few of her recipes through Pinterest, and I have to say I really admire her love of cinnamon!
Mine turned out a bit too big and actually look like Little Debbie oatmeal creme pies. With each bite you really will have a strange flashback to elementary school lunches. I don’t trust my gut as a baker yet, so I followed the recipe exactly. In my opinion these were too sweet. Sally suggests using salt to cut the sweetness of the icing. If I did this again , I probably would cut the sugar in the cookies by 1/3. You need a lot of confectioner’s sugar to get the icing right so you probably can’t cut that out. The cookies have plenty of flavor from the spices and I think the icing would provide plenty of sweetness as well.
As a dietitian, I have taken enough food science classes to know that sugar is important for texture, browning, and the overall quality of the baked good so you don’t want to cut it back too much. There is always the dilemma of food quality versus nutrition, but I truly believe food can be healthy and delicious! Not like this baking post is the best example, but keep reading for more to come in the future! As a real food enthusiast, I am a supporter of baking and cooking with real butter and sugar as opposed to margarine or sugar substitutes, but that is also a post for another time.
And to bring things full circle, that’s the irony of this post because I stole the tagline from “I can’t believe it’s not butter” for the title. Well sorry margarine, I can believe it’s not butter. I’m sure if I had been baking with margarine Molly would not have come anywhere near it.
It’s finally starting to feel like fall so start stocking up on canned pumpkin, which is a great source of vitamin A, which is good for your eyes! (Sorry I had to add that little RD tidbit of information)