I didn't end up making cupcakes. My schedule has just been too busy -- between working out, attempting to stay on top of schoolwork, and trying to take lots of time to myself, I sometimes just run out of steam at the end of the day (which is why I really should be in bed now, since it's past midnight, but my baking isn't quite done).
So, yes, I did end up doing some baking. I've got lots of bananas in the freezer, so I decided to make my old standby: banana bread. This leads me to the title of the post.
I went grocery shopping earlier tonight and then went to a friend's house. We enjoyed eggplant parmesan (homemade by my friend), red velvet cake (two slices bought from the grocery store by me), the latest American Gladiator (nostalgia for my youth), and the State of the Union address (blegh). When I got home, I started unloading groceries. This included putting my new bag of flour into my tupperware flour bin.
Of course, I decided to just start right in on my recipe by loading up the bowl with flour, since I already had the bin open. I then added the sugar, baking soda, salt, eggs, and crisco. And then I had a horrible mess:
My gooey, clumpy, sticky dough in no way reminded me of any previous banana bread making. I spent a good 5 minutes deliberating before I wrapped the dough up, stuck it in the fridge for later experimentation, and started again.
This time, I creamed the crisco and eggs. Then, I added sugar. Only after that did I add in salt, baking soda, and flour, and I ended with some lovely defrosted bananas. This time? Beautiful!
So while I do bake, and I am typically quite savvy, and I'm always careful to cream the liquids first . . . even I am still prone to error. At least I now know exactly what happens when I don't follow the proper method of mixing.
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