This past Friday I was supposed to go take some senior pictures, but the weather was overcast and too dark for that. So, I ended up have a surprise day at home, and since the weather was really cool, I decided to get some batch baking done.
I made:
3 dozen Sweet Potato Chocolate Chip Muffins (I had a couple of sweet potatoes that had gotten wrinkly)…
1 batch of Banana Chocolate Chip Muffins (to use up some bananas from the freezer)…
3 dozen whole wheat rolls…
and a batch of granola.
Plus, I made 4 quarts of yogurt (I know this picture only has three, but there were four, I promise! ).
Most of what I made will serve as no-cereal breakfasts for us, and the whole wheat rolls will be used for sandwiches and as a dinner accompaniment.
I had to wash tons of dishes, and I did get a little tired of measuring and stirring, but the payoff is that I don’t think I should have to turn on my oven very much at all over the course of the next week. And that’s good because the forecast is looking distinctly summery!
{ 11 comments… read them below or add one }
You make yogurt? Wow! That’s amazing! The rolls look really good. Do you freeze them? Thanks!
Yep, I do. Of course, they’re the most tasty fresh from the oven, but they freeze well too.
This is smart. Do the work in advance and then enjoy the spoils!
Mjammie!! Like the cupcakes!
Tomorrow it’s my turn again to make cupcakes from a pumpkin. Have you ever tried? It truely is Delicious!
But I have a little question for you. Although most of the times the cupcakes are already eaten before I can even store them… how DO you store them? If the cupcakes are just out of the oven, they are so mjummie… bur after a while they are becoming euhh… how do you call that… soggy?
Hope you can (and will) tell me your trick?
Thank you!
Love from Holland ;o)
I think they’re best fresh from the oven too, as muffin tops tend to get a little bit sticky after that, but my kids don’t really seem to mind! I just freeze my muffins in my lidded glass containers. I don’t suppose that would be great for long-term storage, but mine are usually only in the freezer for a week or so.
I just found your site this week. WOW is all I can say! I made my first batch of your yogurt last night and my husband was in love with it. I am going to attempt your french bread tomorrow. Thanks for all the great tips.
You weren’t the only one to have a cooking bug. This weekend I made chocolate chip cookie bars, jello fruit cups, a huge batch of chili and a batch of olive oil dough. My husband is a happy man.
Wow! That sounds exhausting! I made your tropical island chicken tonight for dinner. It was my first time grilling (husband normally does it) and it was fantastic! I love your blog because you seem to have a unique outlook/strategy and you have so much great information.
OK, first, I love your blog. But I think our whole family has gained weight because I got encouraged and excited about baking bread. And we ate way too much of it.
Secondly, I know you’ve answered a lot of questions about making homemade yogurt, and I think I’ve searched and read them all. But I can’t find anything about using fruit. Can you make home made fruit flavored yogurt (using frozen fruit or fresh), or do you just add your fruit in as you serve it?
I’ve not had a lot of luck with adding fruit to the milk while making yogurt (it sinks to the bottom and makes the yogurt thin). So, I just add fruit when I’m eating the yogurt (sliced strawberries, blueberries, bananas) or we stir some jam in.
ps. Once your family gets used to the homemade bread, they probably won’t feel like eating so much of it! lol
Thank you for your comment! I will try next time (the ones I baked today are already… well… I think you know ;o)