If you have kids in elementary school, or heck, just live in a suburban community, you’ve probably been asked to contribute something to a bake sale or fundraiser at some point.
If you don’t have a favorite recipe or don’t want to be the 14th chocolate chip cookie or brownie recipe on the table, here are 3 simple and very quick recipe options that you can make in 15 minutes or less and will still leave a great impression.
One the few recipes I was disappointed with in either of the Run Fast cookbooks was the banana coconut cookies. I love cookies, especially ones that I’ve been give permission to eat at breakfast. What’s better than starting the day with coffee and a cookie and maybe a run?
The first attempt at the recipe wasn’t a total fail but I wasn’t in a rush to try them again. Turns out a probably should have made a decision based on the actual recipe as written not one I had blithely changed. Turns out not all flour is created equal. Just assuming that I could sub in splelt for coconut wasn’t the best decision and likely contributed to the funky texture of the final product.
Thanks to a kindly reader suggestion, I went back and tried the recipe again, this time with the coconut flour and following all the proportions exactly. Except for adding the chocolate chips. I always add chocolate to a recipe when I can get away with it.
You can probably guess what happened…
I mean, you could eat this all be yourself, but let me warn you even my dessert crazy 9 year old begged off when she could have kept going. This cast iron cookie is one serious indulgence and best served sliced up in decadent wedges for a party or eaten with at least eight spoons around a communal family table. The family that eats dessert together can solve anything!
This dessert is quick and easy to make and can handle almost endless number of add-ins to customize it to your own personal tastes. This recipe is just a guide.
One of my favorite products at Trader Joe’s is the naan flatbreads. Perfect to pop in the toaster and have warm, tasty bread ready on a weeknight to accompany a stir-fry or some Indian. But sometimes the freezer or empty or you get it in your head that it’s silly to buy something when it’s almost just as easy (and just as tasty) to make it yourself.
I’ll admit these aren’t quite as fast as my favorite 1 hour dinner rolls, but they don’t take all that much longer either. Give it a shot if you have a little extra time on the weekend to add fresh flatbreads to your dinner spread. They also make great small grilled pizzas, too!
Why did my bread come out so dense? When people learn that I like to make bread that is often the most common question. Unfortunately, it is also one of the hardest ones to answer. On one hand bread baking is so simple. Flour, water, salt, yeast. It really is very easy to bake a loaf of bread at home. What’s hard is to bake a consistently good loaf at home.
Ambitious goal #37 for 2019: trying to crack the code of self-awareness with a nine year old.
Me: Everything we experience in our lives involves us somehow.
Cecilia: Duh. Do I really have to do this math problem?
Me: Yes. Now, just because you experience something, just because something causes you to feel a certain way, just because you care about something, doesn’t mean it’s about you.
Cecilia: [blank look]
Turns out this is a hard concept for kids. Making everything about them is sort of their speciality and, let’s face it feels pretty good most of the time.
When things are good, you are the golden child who deserves to be recognized and applauded at every turn. When things are bad, you are the self-righteous victim, who has been wronged and deserves better.
As much as I love Ken Forkish’s Flour Water Salt Yeast for making bread, I just never latched onto his pizza book in quite the same way. Maybe it was because I bought them so close together. Or maybe the detailed instructions felt like too much for a Friday night dinner (They really aren’t). It didn’t make sense, but either way, the book made its way to the basement shelves and stayed there.
This week, I’m giving it another shot with his 48-72 hour dough. So far, so good. The process is very similar so far to FWSY. The dough came together quickly without all the folding, just a countertop rise, shaping and into the fridge. Why did I think this was complicated?