adventures in baking


last night i had my first baking #fail, and it was awful.

short back story: last week, madeline (who hates baking) attempted to make some sugar cookies in the middle of the night. what started out as a valiant effort turned into melted cookies all over the bottom of the oven. thinking it was just her skills, she vowed to never bake again.


i unfortunately had the very same experience. it wasn’t pretty. and also goes to show that madeline can and should attempt to bake again, because baking is awesome, amirite?

the recipe: chewy lemon cookies via how sweet it is

the process:

FAIL FAIL FAIL SO HARD. (disclaimer – this is madeline’s photo from her disaster. i was too distraught to capture my own, but it’s basically the same thing)

luckily, i was on the phone with my mom (hi mom!) when i watched them morph into…this, so i was able to catch it before it got too far.

BUT i was not going to give up, so i tried again, this time with a fresh new canister of flour.

much, much better!

lesson learned – if you put any baking product into something it’s not typically in – LABEL IT!!!! we’re pretty sure we had some strange kind of flour or sugar and were using that in place of AP flour. whoops. live and learn, i suppose.


tonight i made some wonderful soup from a recipe i found in the newest issue of runner’s world, of all places! it’s a tomato chickpea pesto soup, and i’m just proud that i didn’t mess it up at all. not that i really could have – it’s SOUPer easy (ha!).

from the magazine:

TOMATO CHICKPEA PESTO (makes 3-4 servings)
According to a study published in 2010 in the journal Appetite, participants who added half a cup of chickpeas to their daily diet ate less junk food and felt fuller compared with days they didn’t eat chickpeas. Researchers credit the bean’s fiber (11 grams per cup) for the healthy results. Cooked tomatoes provide the antioxidant lycopene, which studies show can protect skin from UV rays. Pesto adds a rich flavor, while basil contains anti-inflammatory antioxidants, says Dorfman. She also notes it’s packed with magnesium, a mineral that regulates blood sugar.

TO MAKE: In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 (i used 2, oops. i like flavor – sue me!) minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes (i used Hunt’s crushed tomatoes with basil – excellent choice, and eliminates the need for blending later) and 1/3 cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.

i served myself with a side of steamed broccoli and 2 pieces of whole wheat toast – best homemade dinner i’ve had in a while! and i have never been a tomato soup fan, so this tells you how good it is.

momma will be so proud!


2 thoughts on “adventures in baking

  1. I’m alarmingly excited about the prospect of making soups this fall and winter. I’m not sure what’s caused it, but I’ve found myself constantly craving All The Soups lately.

  2. Pingback: getting out of my comfort {food} zone « Blogs By Tara

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