Baking With Anna Olson
I scoured through the cookbook to find a recipe that uses yogourt, and thus came upon this breakfast loaf. I had some reservations because of the raisins, as always, but was willing to try. I do like loaves because they’re so friendly to make.
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These pumpkin muffins were fun to make, smelled really good and were indeed very moist and tender. I see why those two words are in the title of the recipe, they belong there. There is no two better words to describe these muffins.
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I was really intrigued by this recipe not only because it contains no eggs nor dairy, which is impressive in itself, but by the fact that those components are replaced by applesauce! What a neat trick that I was very eager to try.
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I have avoided making this kitchen sink muffin recipe for many years. Not because I don’t like muffins, but simply because I found the combination of ingredients rather surprising. These muffins really contain everything but the kitchen sink! Apples, carrots, pineapple, coconut, sunflower seeds, raisins, you name it!
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The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all.
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With a lot of time suddenly freed up after being done teaching a lab course, I took the opportunity during the weekend to bake a couple of things. It had been a while! Since I had some very ripe bananas in my fridge that needed to be used, I started with this vegan banana and walnut bread. It was simple to make, but the first time that I tasted it I wasn’t too impressed. I found it a bit too salty and not sweet enough. I thought that it was perhaps because my bananas were beyond saving.
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This weekend I had the good fortune of remembering that scones are delicious: crunchy on the outside yet moist and tender on the inside. As such, I made these apple cheddar walnut scones and was very pleased with the result! The cheddar cheese called for in this recipe adds a tangy kick that is very pleasing.
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The third and last dessert I made this past weekend were the scrumptious-looking chocolate cranberry buns. As always, I was craving chocolate when I was baking, thus my primary motivation for making these pull-apart sticky buns. Unfortunately, however, what I obtained was not so scrumptious-looking and definitely not pull-apart gooeyness.
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The second baked goods I made during my baking day were these cute-looking currant scones. I actually did not know exactly what currants were, but I assumed that they were probably a dried fruit of some sort. They are dried red grapes, as it is (probably everyone except me knows that, oh well). I found out when making the white chocolate and pepper scones that I love scones, and the texture of these were similar: a crusty outside and a moist, warm and flaky inside.
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Like many other desserts from Anna’s cookbook, I had never made “sticky buns” or, as we called it in French, brioches. With anything else that I had never done before, I thought that sticky buns were very complicated to do. It is not so! This recipe was so well-explained that even a novice like me was able to do it.
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Valerie 