Yesterday was Valentine’s Day, and while we’re not terribly into big romantic gestures in our household, the kids really do love celebrating this holiday at school. Everyone ends up with a little mailbox full of Valentines, and some sweets to bring home, and often parents send in some nice snacks for the kids to munch on throughout the day. So of course I had to get the girls to help me with some baking to bring along to class.
At Thing 1’s insistence, I made a chocolate sheet cake with chocolate icing for her class. Since she loved her Triforce Cake so much, I used the same recipe: Amelia Bedelia’s Sheet Cake, found at the back of the story book Amelia Bedelia Bakes Off (Herman Parish, 2010), or online via Desktop Cookbook. This time, though, I actually made buttercream icing from scratch — my very first time trying it! I used the Joy of Cooking (Rombauer & Becker, 2006 edition) recipe for Chocolate Buttercream found on page 793. Honestly, the icing was more difficult to make than the cake, but it turned out so well! I used really dark chocolate and my munchkin appreciated it. She isn’t actually a big fan of the thick layers of super-sweet icing that are commonly found on commercial cakes, and to be honest, neither am I. I decorated the icing with a dusting of icing sugar over some heart-shaped cookie cutters, and then I removed the cutters to lay down a heart made of Smarties. I know it wasn’t symmetrical, but the kiddos didn’t seem to care.
Thing 2, however, really wanted to make mini banana muffins for her class. I went back to the trusty recipe in the Joy of Cooking and we together we made the Banana Bread Cockaigne on page 628. There’s a lot of teaching that goes along with baking with a child of that age, especially since they haven’t started learning fractions yet! Even so, this recipe is very forgiving (if you read my blog regularly, you’ve probably noticed that it’s a favourite), and it turned out really well. There were only three left over after she shared them with her friends, and those were promptly snatched up by her grandparents. Not that I begrudge them, because if they didn’t eat them, I would.
I hope you all had a lovely Valentine’s Day and were spoiled with some of your own favourite treats!
This past Saturday was the annual Girl Guides’ Holiday Tea, which was held at Epiphany Anglican Church just like last year. This year the funds from the tickets, bake sale, and calendar sales were being raised to finance a trip to Europe for the local Pathfinder troupes. Parents of girls in the Guiding movement were asked to contribute baked goods to the tea, so this year I used up some of the bananas in my freezer and made mini banana muffins.
(Bananas for scale.)
I used the recipe that I almost always use, the one for Banana Bread Cockaigne on page 628 of the Joy of Cooking (75th Anniversary Edition, Rombauer & Becker, 2006). Of course, I omitted the chopped nuts and/or dried apricots (which usually have come into contact with peanuts or tree nuts), since anything baked had to be school-safe. I also omitted the grated lemon zest, as I usually do, since I don’t often have lemons in the house unless I’ve bought them for a specific purpose.
As usual, the tea was lots of fun, with the tiniest of Sparks and Brownies bringing out cold drinks and trays of treats, while the Guides were in charge of serving hot drinks, and the Pathfinders and Rangers ran things from the kitchen.
Of course, I never got any of the fancy-looking shortbread or thick brownies because the children snatched them up right quick. And I didn’t see any of my tiny muffins come by, so I guess they went out earlier in the day, since my container came back empty. I was rather impressed with the surprise flavours of lemon in some of the shortbread, and maple syrup in the Rice Krispie squares. I think I’ll have to try those additions myself in the future.
So I had kind of a mini food crisis the other night. I was home alone with my sleeping children; my husband was out visiting some friends. Since I hadn’t been home much lately, the fridge had become very empty, and the pantry wasn’t faring much better. I’d been up since 5:30am that day doing all kinds of lifting and lugging out in the heat, and I was exhausted. However, I couldn’t go to sleep yet because I had time-sensitive tasks that had to be completed. But I was just so exhausted that I couldn’t even think of cooking. I’d left it too late to order delivery, unless I wanted pizza, which my gut just can’t handle. (My friends told me afterwards that there is a local place that makes vegan pizza, i.e. it’s dairy free, and I may try that next time. Or order chicken wings from a pizza place, which didn’t even occur to me.)
In the end, starving but too tired to cook much from scratch, I tried making a microwaved baked potato, but even then I was thwarted: upon cutting it open, I discovered that it was rotten inside. I only got to eat a potato on my second try. I was so tired and frustrated that I was brought to tears over this stupid potato.
And all that time, all I could think about was how good Two Bite Brownies would taste.
So! I finally am able to go to bed, tummy actually full, but when I woke up the next morning I was absolutely determined that the same kind of thing wouldn’t happen the following night. Hubby home and children awake, I popped out to the grocery store and purchased the ingredients for one of my favourite easily-baked items: banana nut bread (or muffins, in this case). They’re filling and more or less healthy and very difficult to mess up. No was was I going to be exhausted and hungry and frustrated to that degree if I could help it.
I did buy a bag of Two Bite Brownies as well, though.