Hey guys! For those who don’t know, I begin classes again next Monday! This week is the last of my month long break and I have kept it pretty busy. Tomorrow I’m doing some work at a regional audition, and Sunday, I have an ensemble audition myself (fingers crossed my Wagner, Bizet, and Mozart excerpts hold up well for it!).
This past week, I’ve been doing some crazy work in the kitchen. On Monday, I cooked some mushrooms and parmesan topped squash rounds (both were delicious, I may add, but unsuitably photographed). Finding suitable and delicious ways to cook vegetables is a big deal to me, and I’m looking to try another bake soon…
On Wednesday, I was expecting some company so I knew I wanted to bake something. Over the holidays, I was not particularly motivated to do anything so I let a bunch of good recipes get put to waste (sigh…). Fear not, however, I found some leftover pumpkin puree and decided quickly what I wanted to make: Pumpkin Muffins.
I followed the recipe exactly, except baked them into muffins instead of the bread it had suggested. You could even add some pumpkin spice to it if you want more spice flavor. I used greased muffin pans and baked each pan for around 20 minutes. It yielded 30 muffins.
These muffins were moist and full of flavor, perfect for breakfast, lunch, and even a snack. I will definitely be making these again.
Last but not least, I baked some bread yesterday. I love carbs, but I didn’t want anything too sweet. I had found a recipe for “Garlic Cheddar Beer Bread” that I wanted to try and I already had all of the ingredients on hand, so I figured why not? I even decided to bake two loaves. The result: delicious bread with little-to-no mess and great, cheesy flavor. The recipe, found on gimmesomeoven.com, will be definitely one I will make again.
Ah carbs, I would be so lost without you…