My baking goal for 2021 is to finally get over my irrational fear of homemade pie dough. I’m not sure why it is so intimidating but I would often go to great lengths to make pies that had a crumble crust, or open top, or cookie crust. Anything but the standard pie crust that needed everything cold, everything flaky, everything perfect.
It was too much grief. I’d rather make a loaf or bread or a pizza. But 2021 was the year I would beat back my fear and fill in this gaping hole in my baking resume. I’d make at least one pie from scratch each month and hope that through sheer stubbornness or repetition I’d get better by Christmas. That’s the plan anyway.
When a late night craving strikes for cookies, try these quick, healthy, and simple treats. These aren’t crispy I hesitate to call them cookies. It’s like making a pizza with a cauliflower crust. It is really pizza? It’s about setting expectations.
Still, these are good. Like a warm bowl of oatmeal in cookie-form. Just like oatmeal, the best part is this recipe is endlessly adaptable. Add in dark chocolate chips and that satisfy that chocolate sweet tooth. Try nuts. Or dried fruit. Or a little whole grains.
Allison recently celebrated her eighth birthday and as is the custom in our house, she got to request her preferred cake. She chose a yellow-layered birthday cake with strawberry buttercream frosting. And lots of sprinkles. A classic, simple choice. Not that difficult, it wasn’t a souffle, but still plenty of places to screw up. No Dad wants to screw up their kid’s cake.
Yeast is responsible for bread, wine, and beer. Do you need to know more?
Yeast is a single-cell microgranism in the fungi family. Its scientific name is Saccharomyces Cerevisiae which means “sugar-eating fungus.” It is tiny (It takes twenty billion yeast cells to weigh one gram) but very strong. Yeast serves as a leavening agent which causes the bread to rise and expand by converting the ferment-able sugars present in the dough into carbon dioxide and ethanol.
If you’ve ever baked anything, chances are that you’ve used the muffin method at least once in your life. The muffin method is used in more than 50% of baked goods recipes. As the name implies, it’s great for making muffins but it’s also used for any dense treats like quick breads and pancakes which use a lot of liquid and not much fat.
You pretty much had me at apple but add cider and donut? There was never any doubt I was going to make this recipe. Looking at the tantalizing accompanying photo, I could practically taste the dying leaves, flannel, and wood smoke. I’d likely make a few changes if I make it again but it more than lived up to the hype. Despite the sugar topping, it was not overly sweet and can be eaten throughout the day. As if I needed the excuse!
I keep snacking. All. the. time. That was probably the most consistent piece of feedback I kept getting during those early months of lock down. People that were used to the office environment were no working and sitting ten feet from their fridge. It was taking a toll on their waistline.
As a work from home, pre-COVID veteran, I had faced this battle myself and (mostly) conquered it years ago. The plan of attack is simple. Have a solid list of low effort snacks (sweet, savory, smooth, creamy) in the house and ready to go for that afternoon sugar dip.
These are my 10 favorite low effort afternoon snacks to stave off the munchies during that 3 p.m. conference call.