November really is an awesome month to be a teacher. I’m currently enjoying a long weekend due to the Teacher’s Convention, which I am spending in Philadelphia with my boyfriend. However, I did bake before I left for Philly, mostly so that I could use lots of butter that said boyfriend wouldn’t want in treats baked for him. I’ve also been on a huge blondie kick recently, which is strange because I love chocolate and they are basically brownies without chocolate, but I decided to go with it. And thus I bring you: Chocolate Swirl Blondies.
Happy Diwali! Sorry for the Monday morning rather than Sunday afternoon post – but I don’t have school today so for me its like a Sunday. And I don’t have school Thursday. And I don’t have school Friday. And I don’t have school next Monday. Life of a school teacher in November.
I had a Martha Stewart day today. I was done with all of my work for the week (finally getting the hang of this lesson planning thing), so I went to a technique class at Williams-Sonoma this morning to learn how to make pie crust. Well, really because I know that Williams-Sonoma gives free samples at their technique classes, but the pie crust lesson was helpful, too. Then I put together a slow cooker black bean soup recipe that is currently sitting on my counter waiting for dinner time. Then I made cookies. Then I carved a pumpkin.
I love the Fall. I say that about every season, but Fall has the best smells. And after baking this pumpkin bread, I’ve been leaving my apartment just so I can walk back in and smell the cinnamon, nutmeg and cloves.
My boyfriend was visiting for the weekend again this weekend, and earlier this week he sent me a link for a whole wheat biscuit recipe he wanted to try, asking if it would work for my blog. I love biscuits, but I also love sweets, so we compromised and made them into chocolate biscuits. Unlike my other recipes, these are actually pretty good for you (no butter!), but probably not in the quantity we decided to eat them.
This weekend, I was beyond excited to have my parents visiting my new apartment. Living in a new state, a little bit of home was long overdue. They indulged me in walking (farther than I may have told them) to my farmer’s market and then took me out apple picking in the unseasonably warm 85° weather. Thanks, Mom and Dad! Love you guys!
When I told some friends, also first year teachers, that I would bake for them if they came over to my apartment to lesson plan, their request was obvious: chocolate. So naturally I immediately thought of brownies. Now, I personally am a huge fan of boxed brownie mix. I think Ghirardelli does a perfectly good job, and, honestly, duncan hines are delicious too. But a blog post about how to add water to chocolate powder wouldn’t be all that exciting, and there was the additional request of chunks, which boxed mix doesn’t do all that well.
I know, I know, it’s Monday, not Sunday. And you all thought I forgot you. Yesterday I ran a half marathon. So while I did bake, I was a little bit too exhausted to think about uploading pictures and typing a post. But not to worry, I’m here, on a Monday, to tell you all about Oh Henry Bars!
To preface this post, Yale Bake Shop Granola is hands down the best granola known to man. It has brown sugar, it has salt, it has raisins, it has large chunks that could pass as granola bars on their own if you take the time to sift through it. If you’ve ever seen me in the Calhoun dining hall, you know that I can eat the stuff by the bucketful. It tastes good in alone, in milk, mixed with milk and peanut butter and small pieces of banana and chocolate sauce… Unfortunately, I graduated already and no longer have access …
So I had no intention of making carrot cake cupcakes today. Tomorrow is the first day of school (Yay!) and I wanted to make something quick, but when I was looking through ingredients, I dropped my carton of eggs and three cracked. This recipe called for three eggs, so I put on Mamma Mia and went for it (Side note: the Mamma Mia soundtrack is hands down the best baking music I’ve ever found).