I hang my head in shame....

Oh no...not because I did anything wrong, its because I didn't do what I wanted perfectly. You see I can't stand not being awesome at things.  My friend and fellow new blogger Rachael has a perfect name for is "perfectionista"  I LOVE IT!  Its the perfect name. 

Okay so back to what I was not perfect at.  Making a cake for C and A's tball teammate.  Normally, what i set my mind to do I do really well and it comes with ease.  This however, *sigh* about killed me.

No, seriously.

I had sweatly palms, a massive headache, and extreme anxiety.  For some reason it was not turning out like I wanted it to.  I've made cakes before that turned out awesome.

Maybe, because it was the first cake that I made that wasn't for friends or family.

Maybe, I over thought it.

I mean the mom swore she love it but I think she's just being nice! 

But I will persevere.  I have just been asked to do a 3D pirate cake. SERIOUSLY?? 

I'll have to pull my hair out in anxiety think about it.  I'm not sure I'm ready for that.  But maybe I am.

God won't give me anything I can't handle right?  Right?



peace and blessings,

   Baking Momma

For Starters.....

So I decided to make Sourdough.

Right I know, I'm crazy.

But you wouldn't have anything funny to read if I wasn't such a bumbling baker with apparently no fear of yeast after my last debacle.

So here is my starter. 

Exciting right?  No. Not really.  But to me it is  I can smell the bread at the end of this journey.

Oh lemme show you a picture of the inside

You see its my pet!  Because its growing and I have to feed it to keep it alive!

I think I shall name her Lilly!

You see, sourdough is... oh why don't I let Wikepidea tell you.

Sourdough is made by using a small amount (20-25 percent) of starter dough (sometimes known as the mother sponge) which contain the culture, mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed weekly with flour and water, the sourdough mixture can stay in room tempurature indefinately and remain healthy and usable.  It is not uncommon for a bakers starter to have years of history, from many hundreds of previous batches.  As a result each bakers sourdough has a distinct taste.

Whew. Now that thats over if you want more info other than this go to S.John Ross for more help!

Starter Recipe:

1cup Flour

1cup Water

Mix.

Let sit on counter.

Remove half and feed with

1/2 cup Flour

1/2 cup Water

Everyday.

Watch grow!

Photos with a hint of mint!

For St. Patty's day I was completely unprepared.  With my war on germs I have been completely frazzled the last few weeks.  But Mr. RT helped me clean house from top to bottom and I am no on top of my game, which means its catch up time!

So I have quite an obession with a little blog named Bakerella .

She is from Atlanta and it is only a hop skip and jump from down here and she is inspiring!  So I went to her site to get a last minute idea for a green day!

She came through like always!  With Mint Chip Brownies .  Now I know I know it sounds amazing, but it not only is great idea.  They are awesome brownies plain!  Believe me I made them plain too! I am going to put the recipe after the pictures!

Dark Chocolate Mint Chip Brownies

10 ounces bittersweet chocolate chips (reserve remaining chips from bag to stir into batter)( I used tollhouse semi sweet chocolate chips)

1/3 cup butter

1 1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 salt

1 cup sugar

3 eggs

2 teaspoons vanilla

12 ounces mint chips  (I used Toll house mint and dark chocolate chips.  If you can find them they are great!  I am also thinking about using Andes Creme de Minthe chips too!  They are with all the other chips!)



Preheat oven to 350 degrees.



Melt 10 oz. chocolate and butter in a small bowl in the microwave on medium. Melt for 1 minute and stir. Repeat until melted and smooth. Set aside to cool.



In a medium bowl, combine flour, soda and salt. Stir together with a wire whisk and set aside.



In your mixer, beat sugar, eggs and vanilla.



Add chocolate mixture to sugar. Then add flour mixture. Mix until combined.



Stir in mint chips and remaining chocolate chips.



Pour into a greased and floured 8X8 inch pan and bake forever. I mean about 35 minutes or until a toothpick inserted comes out almost clean.



Note: If I did these again, I would bake in a bigger pan (i used a 9x13 like she suggested and it was perfect) so they wouldn’t be so thick. The brownies fell slightly as the cooled and I might even go mintless( if you use mint go a little less the mint tends to over power the brownie. It also tastes amazing plain!).




Enjoy! Maybe(Definately!).

Bakerella Saved my St. Patty's Day!



Peace & blessings,

Baking Momma

Photos....

Okay so this weekend Mr. RT FINALLY showed me how to upload pictures while giving me explicit instructions to "LEAVE HIS CAMERA ALONE" !

Psssshh.  Thats totally not happeneing until I get my own!  Anyway, I am putting pictures up of "the Glob" and what it looked like after being baked it actually had great texture and crumb as you will see below.  Don't be too harsh.  I'm sensitive.

Uggghhhh Look at that ridiculous crack down the side.
I almost cried.



The crumb doesn't look too bad.  Oh those indents??? Those are from my lovely daughter who cannot and will not resist bread of any kind!
**SIGH**


It had such promise.  Look at the golden brown top!
Oh well I've moved on White Bread!

SOURDOUGH here we come!!!!

Peace & Blessings,

Baking Momma