BASEMENT BAKERY

Last night, I yet again attempted a bread recipe... with  nightmares of dense bricks getting tossed in the trash replaying over and over in my mind. But this time... SUCCESS!! Until now, I have been horribly unsuccessful in my bread making efforts. My soon-to-be sister in-law sent me the multigrain bread recipe that she uses, and this time my efforts were rewarded. This bread is not only super healthy, but super delicious. We have decided never to buy bread again! We'll definitely be baking two or more loaves a week of this bread from now on. I feel bad for the half bag of Wonder+ sitting in my pantry. 

Note the bottom right picture below: Our trusty toaster oven was JUST big enough. I was praying that the top wouldn't burn!

Ok so really WAY better than I thought concerning the top burning... and in fact, the burned parts still tasted amaaaazing!

Note the FLUFFINESS!

End result: we're thinking of starting our own bakery. Ok not really.

My morning:

 

SNACK TIME - RECIPE: MARK'S THICK & CHEWY OATMEAL COOKIES

 Frist up: apple chips. If you're a binge snacker like me, these are a great thing to have around!

Perhaps a little un-related, but I tried this hair tutorial while I was waiting for the apple chips to bake! I will never curl my hair the same way again.

And then hubby got the baking bug... and made THE BEST oatmeal cookies in the world. I'm not kidding. Recipe below!

This face says it all:

Mark's Thick & Chewy Oatmeal Cookies

1/2 C butter, softened

2/3 C light brown sugar, packed

1 egg

1/2 tsp pure vanilla extract

3/4 C all-purpose flour

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1 1/2 C rolled oats (we used old-fashioned)

1. Preheat oven to 350 degrees F. 

2. In a lrage bowl, cream together the butter, brown sugar, egg & vanilla until smooth.

3. In a separate bowl, whisk the flour, baking soda, cinnamon & salt together. Stir this into the butter/sugar mixture. 

4. Stir in oats.

5. Allow the dough to chill in the fridge for a short while. Then place your cookies 2 inches apart on a lined cookie sheet. 

6. Bake 10-12 minutes, taking them out when golden at the edges but still a little under cooked-looking on top.

7. Let them sit on the hot baking sheet for 5 minutes before transferring them to a rack to cool. 

8. ENJOY!!

DATE NIGHT