De Baking Psychopath

Welp, I'm back! The defense was March 6, and this past Thursday I finally turned in all my final documents and fees, so I am officially getting my PhD!! Woo! I did some baking in the last few weeks, recipes to follow shortly. Thank you for all your support and encouragement, and I am looking forward to my next phase of training and the resuming of baking/blogging here! Onward to doctor #2!

Hi everyone, Just wanted to post a quick note that I will unlikely be posting here or on the other blog for a bit of time, as I am trying to finish my thesis and defend in the next month or so. I have been baking on occasion (Gus must be fed, after all) but I have been returning to old tried and true recipes, so nothing new to report here. I expect to have some more free time in March-April, although after that I return to medical school so I cannot predict whether I will be able to post with any regularity. However, I have a long term commitment to this blog and to you guys, so whenever I have the chance can make new and exciting baked goods, I'll be sure to share them with you! Alrighty, see you on the other side!

This was one of the most popular gifts I made this holiday season, so to share the joy of the tart, not-too-sweet, deep antioxidant-packed power of this jam, here is the recipe below. I used all frozen berries for mine: 2/3 frozen blueberries (bought from Costco, wild blueberries from Maine), and 1/3 a mix of frozen berries from Trader Joe's (mix of regular blueberries, cherries, and raspberries). I'm sure fresh sweet berries would be fabulous as well. Enjoy! Mixed Berry Jam (adapted from The Art of Preserving ) Makes 6-8 half-pint jars (total volume of 48-64 ounces) Ingredients: 3 lbs (12 cups) of berries (can be raspberries, blackberries, blueberries, in any ratio you want; frozen berries work great and are cheaper during off-season months) 3 cups (1.5 lbs) sugar (cannot decrease) 3/4 cup lemon juice 1 package pectin (you can find this at the store usually near the JELL-O/gelatin) Instructions: If canning, sterilize jars and canning lids/sea...

I'm not a huge fan of banana bread. I'll eat bananas occasionally, but banana bread has been a slow and acquired tolerance. Any tolerance I have is actually due to this recipe, which comes from Food Network celebrity Claire Robinson. This is a very simple recipe, just 5 ingredients (or 7 if you have to make your own self-rising flour). The browning of the butter really elevates the flavor profile of the muffin, and the large amount of bananas in this recipe to flour makes this very moist and fresh tasting. If you don't like banana bread but are ok with bananas, give this recipe a try; it may become your go-to banana recipe as it has become for us. Browned Butter Banana Muffins (adapted from Food Network) Ingredients: 4 ripe bananas 1/3 cup agave nectar or honey 1 stick unsalted butter 1 large egg 1 & 3/4 cups self-rising flour (see note below) Note: You can make your own self-rising flour. Add 1 & 1/2 tsp baking powder + 1/4 teaspoon salt for EAC...

Happy New Year! I hope 2013 is a wonderful year for everyone.  To start the new year off on a healthy note, I bring you this veggie and fruit-packed wholesome breakfast cake. For those of you who may be familiar with Morning Glory muffins, this is the cake version of that hippie health food favorite.  Despite the health food origins, the cake is surprisingly light and flavorful and tasty. The cake itself is lightly sweetened and the fruit add just a touch more natural sweetness. It definitely is a breakfast or snack you can feel good about! Morning Glory Breakfast Cake (adapted from Coffee Cakes: Simple, Sweet, and Savory ) Ingredients: 1/2 cup quick-cooking or old-fashioned rolled oats 1/2 cup chopped walnuts or pecans 2 large eggs 2/3 cup firmly packed dark brown sugar 1 & 1/2 cups low-fat plain yogurt or buttermilk (I used nonfat Greek yogurt) 3 tablespoons molasses 1 teaspoon vanilla extract 1 cup unbleached all-purpose flour ...