I love baking in Winter!
I like baking in summer, too, and it helps that the way our house is laid out, you can run the oven in the kitchen without really heating up the living room or our offices too much, so I can bake bread and cakes all year round if I want to.
Mostly, though, in the summer I bake cookies.
I have been making bread every Sunday for a few weeks now, and I find I like it. Start the bread with a sponge the night before or early Sunday morning, and then by 2 or 3 in the afternoon everything’s ready to go, and we have fresh homemade bread for the week (anything left over and gone stale, or the bread experiments that didn’t quite work, get dried in the oven and frozen for stuffing or bread pudding).
But I like baking cakes, too, pies, crisps, biscuits, cookies… Small Batch Baking, although it has its flaws as a recipe book, was a really good start for me. If I make a cake, a lot of the time it’s somewhere between a mug cake and a small batch recipe in one of my tiny pans or ramekins (I have a tiny bundt pan. It is the world’s most adorable bundt pan). That way, we have cake for a day, just enough frosting, and then it’s gone, poof.
Last night, I made a Small Batch Banana—
Pecan bread pudding (forgot the pecans), with, as above, the ends from a few weeks of homemade bread (Since homemade bread stales a lot faster than store-bought). If you’re going to make banana anything, my suggestion is: wait ‘til the bananas are black or nearly black, and then halve the sugar the recipe calls for. You get full banana taste that way! (Also, much easier to mush up).
Honestly, I could talk all day about baking. My husband does the cooking… but I do (almost) all the baking in the house, and I love it.
And it makes the house smell so nice.
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