I am so, so glad that the weather has cooled off in Maryland. For the last couple of weeks, it’s been chilly enough for a coat most mornings (mid-50s, though today when I left it was 47), but walking home I usually don’t need it. (Let’s not talk about how cold it’s been inside the library, still.) Beautiful, clear weather. I seem to have gotten some of my energy back, and have been puttering around taking care of things in the apartment that had been neglected.

But most exciting of all? I can stand to turn on the oven again. I’ve made a few different things in the last two weeks or so:

The muffins were all for my stash in the freezer. I’ll keep one or two of them out, but the rest get individually wrapped (in plastic wrap and then foil, to protect from freezer burn). I pull one out when I want one, and either microwave it if I want it immediately, or let it sit out (wrapped) if I won’t want it for a few hours (for example, if it’s going to work for a snack). I make a combination of regular and Texas-sized. The cappucino ones are really excellent, and will be added to the regular rotation. The honey cornmeal I am not such a fan of – the honey flavor is masked by the lemon rind, which I don’t care for all that much. I’ll be sticking with my standard blueberry corn muffins, I think.

The bundt cake and kuchen were for two recent parties, and they were both a hit. I love feeding people, and I was really glad that I was able to make something for those two gatherings. I feel like a lot of the parties I’ve been to since I’ve moved here, I haven’t had time to make something because of my work schedule. I always feel like I’m copping out if I just bring something store-bought, so this made me happy.

*The same book that the Double Chocolate Chip Cookies I make are from. You may remember those from various GSLIS gatherings and parties at my Somerville apartment. Lots of good stuff in this one.

2 thoughts on “Baking

  1. They seem to hold up quite well – being twice-wrapped really makes a difference for baked goods.

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