Welcome to Week 12! This week, I tried out 3 baking recipes.
So, have you heard that joke they use (quite often) on Car Talk (the radio show) about waiting to take a kale quinoa casserole out of the oven? No? Just me, then? Well, substitute apple for kale and that's exactly what I made: an apple quinoa casserole.
And not just any old apple quinoa casserole, but an Apple Cinnamon Quinoa Breakfast Casserole from the Cha Ching Queen. Lately I've been eating quinoa for breakfast on a regular basis (serious superfood! But I won't bore you now with how I eat it for breakfast, lunch, AND dinner) and quinoa recipes are popping up more and more on my Pinterest feed lately, so a casserole seemed like the logical next step.
Ok, I'll admit: I was skeptical about how watery it looked before it baked, but it works perfectly! Quinoa is a 2:1 ratio of liquid to grain on the stove, so it makes total sense that this works in the oven as well.
A couple weeks ago, I was fortunate enough to be invited to a friend's house for lunch, and she served skillet bread and apple cake. So what did I do the moment I got home? Google-d skillet bread and apple cake, of course, and put these next 2 recipes on the agenda for Week 12!
First I made Rosemary No Knead Skillet Bread from Gather for Bread. Confession: I was running out of white flour and so I subbed whole wheat flour for half of the amount called for in the recipe, so that's why my bread looks brown and hippy-dippy. It was dense and nutty and had a deep rich flavor, but next time I'd try all white flour for a lighter fluffier bread.
This is a yeast dough that seriously doesn't require kneading. It rises twice and while it doesn't fill the skillet when it goes into the skillet, it puffs up while baking into a beautiful round loaf. Studded with pieces of rosemary with flakes of salt on the top, it's pretty divine slathered with butter (or jam! Any vehicle for jam is a winner in my book!) and was just so simple to make.
And then I made cake. My friend who invited me for lunch made apple cake that she said was the New York Times recipe. So thanks to Google, I found it: THE 1973 recipe titled Teddie's Apple Cake.
I felt very 1970s-housewife making this cake, in part because I was using egg beaters that were likely purchased in the 1970s (see left -- vintage!) and also because I was wishing I lived in the past where "cake was something you whipped up every couple of days" (going to work on bringing that mentality back starting with my household).
Now, this was an oil-based cake, and because my knowledge about cakes and cake recipes is really close to zero, that means basically nothing to me (but it sure makes me sound like I know what I'm talking about, right?!). Essentially, there's a whole ton of vegetable oil in this cake and no butter, and I assume that is what is to be thanked for the amazing crusty crumb on top and the incredibly moist interior that (get this) gets better with age. Not even joking. Day 2 was better than Day 3.
Come to think of it, today is Day 5 of this cake and it's time for me to have a slice.
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!