But...I will admit that I have a teensy-weensy bit of the baking bug this summer. Mainly it's out of necessity as it's difficult to find store-bought baked goods that don't have mile long, unpronounceable ingredient lists, and trans fats.
I have gotten better at adapting and changing recipes a wee bit to make them a little heartier and healthier. Here are a few baking highlights that I wanted to share!
Chocolate-Chip Raspberry Muffins
I followed this basic muffin recipe:
But used 1 cup of whole wheat flour and one cup of white flour, a cup of fresh from the bucket raspberries, a handful of chocolate chips (gotta trick Bryce into eating them somehow!), and about 1/4 cup of ground flax seed. The result? Yum. I can't wait to see if Bryce will actually eat them tomorrow morning!
Whole Wheat Pizza Crust
I substituted the white flour with all whole wheat flour. I topped the pizza with a variety of fresh bucket veggies and three cheeses- fresh sliced mozzarella, crumbled feta, and fresh Parmesan. The secret to a good pizza is fresh mozzarella- the slimy, wet looking stuff that comes in a ball. Oh, and fresh basil!
I forgot to snap a picture before we demolished most of the pizza!
Shhh...I cheated on this one by buying a Pillsbury pie crust and adapting a basic pie recipe I found online.
The filling was quite simple,
- 4 1/2 cups of fresh berries. I used a mix of strawberries and raspberries (from the bucket!). But, I'm sure it would be good with some blueberries or blackberries, too!
- 1/2 cup of sugar
- 3 tablespoons of Penzey's Arrowroot Starch