baking

All posts tagged baking

She loves the kitchen

Published June 7, 2018 by lynn k scott

Upon arriving home yesterday, my nose was greeted by a delightful smell.  I see my lil miss sitting at the kitchen table.  I then hear the timer go off and she gets up and removes another tray of chocolate chip cookies from the oven.

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She informed me that she had prepared biscuits for dinner earlier in the day.  Now, she was finishing up the batch of cookies she made that afternoon.

Ok, I admit it, my heart swelled a bit.  My daughter may be a challenge when she has to read a book or complete a math assignment, but creating food from scratch is something she is beginning to excel at.

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I am proud of her initiative for wanting to bake items for her family.  She still helps prepare dinner and can make a few dishes completely on her own.  She has already mastered a full course breakfast.  There’s something about me eating egg-cups at work (that I made) and seeing a picture of her eggs, bacon, toast and hash browns that she prepared for herself.

I have no doubt, as a teenager, she will be able to help me even more by preparing dinner so I won’t have to.  She’s turning into an amazing young adult.  At the end of this year, I’ll officially have a teenager on my hands.  I think we will both come through those “challenging” years relatively unscathed.

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My lil baker

Published May 18, 2018 by lynn k scott

Many of you know my daughter is homeschooled.  An area we focus on, besides core classes, is life skills.  It’s so important for a child to know how to take care of him/herself.  One area, that I truly enjoy teaching my daughter is cooking and baking.  She may not take initiative in cleaning her room or showering (what is with tweens???), but cooking and baking are becoming her thing.  She doesn’t even realize she’s reinforcing fractions, reading and science concepts.

Having worked in the hospitality industry most of my life, I am constantly taking pictures of my culinary creations.  My lil miss has picked up on this and now takes pictures of her creations.

Yesterday, I saw she posted a pic of green whipped cream that she was beating by hand.  I called her and let her know, she’d need to beat it a lot more.  Even I use the Kitchen Aid mixer for whipped cream; but to each their own.

I asked why she was making homemade whipped cream.  Without missing a beat, she replied, “to go with my bundt cake”.  Her inner artist comes out to play, especially, while baking.  Her homemade biscuits, that she made earlier in the week, received sprinkles.  I kid you not.  They were very colorful.

She then informed me that cake was gluten-free.  I was surprised, but happy.  She really wants to make sure I can eat what she makes.  I normally always cheat to taste everything she makes.

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I get home to see her bundt cake in a baking dish.  I let her know that wasn’t a bundt cake.  She said, “I couldn’t find the pan.”  I showed her where it was and then tried a little piece of the cake.  It was SOOOOOOO good!  I noticed it was slightly pink and had a little crunch, here and there.  I asked her about it.  Of course…should have known….SPRINKLES!!!  She cracks me up.  She puts her own spin on everything she makes.

It turns out the Betty Crocker bundt cake recipe can be made gluten-free just by substituting the regular flour with gluten-free flour.  I prefer to use Pamela’s Artisan blend as my gluten-free flour of choice.  The results are amazing and you’d never know it was gluten-free.

My daughter may not realize it yet, but she’s creating her own memories that she will pass down to her children one day.  My future grandchildren will get a kick out of hearing how colorful their mom’s baking used to be.  I’m so proud of the thoughtful, independent, capable, young woman she is becoming.

 

 

Thank You Betty Crocker

Published June 23, 2016 by lynn k scott

As my mother’s three year angel-versary approaches (6/25), I can’t help but remember how she always would turn to her red, Betty Crocker cookbook to teach us girls how to cook.  My mother was not a stellar cook, by any means.  In fact, some of her dishes were so bad, even the dogs snubbed their noses at the “treats” were trying to pawn off on them. I will say, she was a better baker than cook.  I always thought the same of myself, until I became an adult.  Now, I am a better cook, although I can hold my own in the baking department.

My specialty as a teen, was making peanut butter cookies.  My younger sisters always asked me to make them.  We didn’t have a kitchen aid, food processor or a lot of fancy gadgets to help us; we did most everything by hand or used a hand mixer, if needed.

That cookbook is such a reminder of my mom.  I used it to learn how to convert measurements, how to cook vegetables, and to make homemade brownies.  Every Christmas, we would make divinity.  I still keep that tradition alive today.  Although, in CA, when it rains half of the winter, it can make it challenging for the divinity to set up right.  If you’ve never had the fun experience of racing against the clock to get the divinity out of the mixing bowl, via two buttered spoons, onto a cookie sheet covered in wax paper, only to have the humidity too high and reduce your divinity clouds into sticky, flat, white puddles…you’re missing out.  However, when it turns out just right…it’s a sugary piece of Heaven that melts in your mouth.

Tonight, in 85 degree weather, I stood near a warming 350-degree stove, and prepared the white sauce to go with my scalloped potatoes.  Once that was completed, I peeled my potatoes (in batches), sliced them thin on my mandoline slicer, arranged them in a nice scalloped design in the ceramic baking dish and alternated layering with adding the sauce. It was during the layering process, I thought about my mom.  She would always remind me to cut the potatoes as thin as possible.  Thankfully, I have a mandoline now and I would be lost without it.

I didn’t get the chance to cook for her often as an adult, but when I did, it meant a lot to her.  I was the cook in our family, after my died passed several years ago.  She loved my Spanish rice.  Neither her, nor my sister, Kathi, could cook rice that wasn’t from a microwavable bag.

Since we didn’t have a lot growing up, when my mom would make scalloped potatoes, it was usually with chopped up ham.  It was a fairly inexpensive casserole, that fed a family of five.  My family now, doesn’t care for the ham in it and they will tolerate the potatoes, as they prefer rice, but they let me make my scalloped potatoes every now and then.  Little do they know how much it means to me.

If you don’t already, I encourage you to cook with your kids, siblings, spouse; family. Spend time together.  Make memories.  Share these moments for generations to come.

 

 

Making Gluten Free Bread

Published April 5, 2015 by lynn k scott

In our church, someone volunteers for the year to bring the communion bread.  I volunteered for 2015.  Now, I am one of two gluten-free people who attend this church.  They actually changed the communion bread to gluten free, so we don’t have to skip this part of the service.

I volunteered to make the bread, as buying it is really expensive and quite bland.  Granted, some of my attempts have not been up to my usual baking standards.  However, I think I have finally found the winning recipe and the right flour mixture.

I have switched to a new gluten-free flour mixture.  I have attempted, and had some success, making my own mixtures, I have tried several premade flour mixtures and I think I have found the one that works for me:  Pamela’s Artisan Flour Blend.

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I have a really hard time buying mixes, even if it’s gluten-free.  I like one flour mixture that I can use for multiple recipes.  I made two loaves of white bread yesterday.  One for me to sample before taking to church and another to take to church. I was so impressed by the results.  The bread recipe I followed was spot on. The bread is moist, delicious and actually looks like a loaf of homemade bread.  Follow the tip on a parchment collar.  I had never used one before, but it helps immensely.

I have also used this flour blend to make gluten-free pancakes.  They are so good, you’d never tell they weren’t made with regular flour.  The nice thing with Pamela’s flour is I can Google almost anything and add “using Pamela’s Artisan Flour” and I get a lot of recipes to choose from.

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UPDATE (4/6/15): The bread was a success! Over a dozen people came up to me telling me how great it was.

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