I haven't mentioned it much here, but I'm also an avid baker. I much prefer homemade baked goods to packaged cookies and cakes - not only for the "yum" factor, but because I control exactly what goes into them.
This afternoon I used up some of those fresh raspberries that were on sale at Lowes Foods this week and made a batch of Raspberry-White Chocolate Muffins. They were very easy, very budget-friendly (thanks to Bisquick and the sale raspberries) and very delish.
2 comments:
I also love baking. I wish I had more time and kitchen space to do it! I've never baked with Bisquick, but I've got to try it now.
My next project is going to be brewing beer at home. I've done it once before, just on a lark, but now I want to get good at it.
I got a book once from the library that had recipes from L.M. Montgomery, and she had several recipes for homemade wine (currant wine, raisin wine, etc.) and I'd like to try those too.
Anyway, yes -- homemade baked goods always beat the pants off storebought. I used to make a big batch of choc. chip cookie dough, form them into dough-balls with a small scoop and freeze them. Then, whenever I wanted, I could bake up 2 or 3 fresh choc. chip cookies for 10 mins in the oven. I hardly ever bought cookies from the store -- they just didn't measure up.
I am babbling. But thanks for adding the pictures! I think you should keep it up -- you'll become an expert food stylist.
I was looking for a recipe that used both fresh raspberries and white chocolate, and this was the only one that didn't require me to go out and buy a bunch of other stuff I didn't have. I wanted something simple, and this fit the bill perfectly. (I got this recipe from BettyCrocker.com - one of my favorite sites for baking recipes.)
As for Bisquick, I'm a big fan. Sandra Lee, of Food Network and the "Semi-Homemade Cooking" concept, loves it, too. She grew up poor with an ill mother and took on the responsibility of food shopping and cooking for her younger siblings at a very young age. She became a whiz at making stuff out of Bisquick. When she went to culinary school, she was dismayed at how difficult everything was made to be. She actually asked, "Flour, shortening, baking powder...all these are ingredients in Bisquick. So why can't I just use Bisquick?"
Her instructors were horrified at such "pedestrian" tastes and ingredients, but she's done quite well with the concept. It's one I really relate to in my own cooking as I'm looking to save steps whenever possible.
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