I’ve been baking and cooking almost religiously, lately, I think in part because I finally have someone to throw all of these new recipes at… and because I use it as a way to de-stress from both being poor and going to work wayyyyy too much.
I actually look forward to the weekends now, so I can spend a day just fucking around in my kitchen. Yeah, how domestic is that? For a soccer-playing, black belt field scientist, that’s pretty wife-y. Ah, well.
So today, I made five different things. In order, I made mini-flatbreads, calzones with two different fillings, stuffed cupcakes, and then low-carb peanut butter cookies.
Have I told you how I made the flatbreads? It’s just like the pizza, except I roll out the ABin5 bread dough and then cut it into halves or quarters. I roll it out a bit more, then I spritz it with water or olive oil and sprinkle some garlic/salt/oregano seasoning mix on it.
I throw these into a 450 degree F. oven for about 8 minutes.
Anyway, so I’ve been making these all week because they’re easy, quick, and delicious. I had to finish off my double batch of dough, and I did it with those.
With my dough container clean, I made up some “Olive Oil dough,” also from the ABin5 cookbook, and let it rise for 2 hours, then put it in the fridge.
Meanwhile, my sweet tooth was getting hungry, so I decided to finally use up a package of vanilla cupcakes that included a little packet of chocolate filling. Can’t think of what they’re called at this moment. But they were good, too.
I took a break for a while, then resumed my baking frenzy by trying some calzones with the now-chilled pizza dough. To do these, I started just like the flatbreads – rolled out the dough and cut it in half, then, for each half, I spread the two fillings on and folded them over and sealed them shut with a fork.
What were my fillings? The first two I made were stupid simple: I wanted something for breakfast this week, so I just spread some peanut butter in there.
The second set of fillings was the classic sauce-cheese-pepperoni combination.
The calzones went onto the baking stone, 2 at a time, for about 18 minutes at the same 450 deg. F. temperature. We actually haven’t tried any of those (I made six) yet.
And then, craving something sweet, I opted for sugarless PB cookies, which are ridiculously easy to make: 1 cup peanut butter, 1 cup Splenda, a teaspoon of vanilla and an egg. 350 deg. F. for about 10-12 minutes.
I normally abhor artificial sweeteners, but with these cookies, I’m trying these to see if I have a migraine reaction to the splenda. I know that the other one, aspartame, usually makes me feel funny – hungry all the time, etc. So, we’ll see. This being typed, I have a slight headache, but it could be due to my poor posture.
Anyway, I just wanted to share my baking adventures with you guys. I’m trying to balance living clean and cheap, and it’s going to take a lot of experimentation to figure out what I like, what I don’t, and what works best.
I lean towards low-carb lifestyles, but I want to do it in a way that is sort of… undetectable. I don’t want to be the person that goes, “eww, that has 4 grams of sugar!” at the office party. Given my current choice of picky boyfriend, too, its important that what I make is appealing to both of us. For me, that means cooking veggies separately if I want them.
In any case, I figure… I’ll learn how to cook, first, and then I’ll focus on how to make it healthier, if I even need to. The way I see it, if you’re healthy, and active, and happy, you’re truly honoring the gods.
..Fun da middles. That’s what those stuffed cupcakes are called.