Failbread

I like recipes. Generally, they yield successful and tasty results that are enjoyable to eat. That said, I'm the type of person who loves creative pursuits of the crafty nature, and my creative side often begs to be set free in the kitchen. After a nearly sleepless night spent alternately freaking out about grad school applications, pretending I was a character in a novel that's been percolating in my head for some time, and thinking about inventing a recipe for apple bread, I woke up the next morning determined to try said recipe.

Well.

There may be a reason fresh - not dried - apples aren't generally used in bread-based baked goods. I have a feeling that the inclusion of a large, locally-grown Macintosh apple - cut up into cubes and doused with a cinnamon-sugar mixture - did something weird to my bread; y'know, something to do with the moisture level or, um, something. Maybe. Cough.

Either that or my recipe was really terrible. Cough, cough. I mean, I thought I was being smart by kind of looking at a few different bread and muffin recipes and going from there. I thought I'd included some of every ingredient generally used in similar recipes. I thought it would work out. I thought that since I'd freehanded a rather delicious recipe for a sort of cross between scones and oatmeal cookies when I was studying in Ireland and needed to use up excess food before heading back to the States, I could do the same thing with this bread. I also thought the batter seemed slightly, well, sticky, but I figured that wouldn't actually matter too much.

I guess I thought wrong, however, because the result wasn't really a bread; it was a sort of sticky, dense, glutinous - yet pleasantly spiced - bread-shaped loaf that was rather chewier than any bread I've ever tasted and had a strangely tough crust. At least the apples were juicy and nicely spiced. Overall, it wasn't terrible; I just would never make it again in that exact way. Hah. I wish I knew exactly what led to the bready breakdown, but I think it might've been a combination of many factors that combined to create this failure. I didn't include eggs or oil, so maybe the "substitutions" I used didn't create the correct chemical mixture to produce a breadlike substance. Perhaps if I'd let it bake longer, it would've been slightly less sticky. Maybe the apples screwed with the liquid content. At least it tasted decent; my sister actually liked it, and the other day I sort of crumbled it up and heated it with a little Smart Balance, and it was like a weird kind of breadish pudding. At least it didn't go to waste, right? Right?

Ah well. Apple bread for the fail!



P.S. I'm not sharing a picture of the innards because the photos didn't really do its strangeness justice... hah.

Streusel-y Blueberry Muffins

Confession time... I had all four wisdom teeth removed a week ago, which means I've only just graduate to semi (and I do mean semi) solid foods, which means that I made these muffins ages ago and was just too lazy to post. Oops. Oh well, the blog must go on.

So. In a slightly more season-appropriate fit of baking, I trolled the web for vegan blueberry muffin recipes so that I could use up some of the 20+ pounds of blueberries my mom, sister, and I picked from a local farm last month. We're freezing bunches of them, of course, but it's still lovely to bake with fresh, local, seasonal produce. When I was a kid, the Jordan Marsh Blueberry Muffin recipe had celebrity status in our house, but lately the gobs of butter it requires are a bit of a turn-off to most of us, so I went for a vegan option when I made this batch of muffins. This is the recipe I eventually chose. I know that the streusel topping negates some of the healthiness, but come on - I only used two tablespoons of Smart Balance spread out among all twelve muffins, so it's a small price to pay for the delicious, sweet chewy-crispiness of the streusel topping!

I followed the recipe pretty exactly, although we just have plain old refined white sugar (not specifically "vegan sugar") in the house, so that's what I used. Just like I did with the Pumpkin Spice Muffins, I used 1 T cornstarch and 3 T water in place of the Ener-G Egg Replacer. But when I'd mixed all the ingredients together, the batter was waaay too thick. It was barely pourable. I added a few extra tablespoons of water until it became a more liquid-y consistency, poured it into my muffin tins, added the streusel topping, and baked.



Now, before I continue, I should mention the little flour problem I had. See, the recipe calls for whole wheat flour, and since we had some sitting in the freezer, I figured I would just use that up and everything would be hunky-dory. But when my first sneaky taste of the batter yielded a rather strange taste, I began to suspect that something was amiss. It wasn't until I tried the finished product that I realized that the whole wheat flour must've been sitting in the freezer for waaay too long, because it had acquired that distinctive and unpleasant "freezer taste," that strange aftertaste that lingers in your mouth and makes you scrunch up your lips slightly as you try to figure out why your food tastes slightly off. If you know what I'm talking about, you understand, but if not, I don't think I can properly describe the flavor of freezer burn. Honestly, I had difficulty eating the muffins because of this unwelcome extra flavor, but my mom couldn't notice it at all and enjoyed them.



Bottom line? This was a decent recipe. I wasn't too thrilled with my results, but the nasty freezer taste may have had a little tiny something to do with that. Aside from that, I did feel that these muffins were quite dense; maybe if some regular white flour were used in place of some of the whole wheat they'd be a bit lighter. I'd also probably double the streusel recipe in future, because it was sort of sparse, and in this particular case the streusel was what saved these Freezer Burn Streusel-y Blueberry Muffins. Ah well - live and learn!

Putting the Spice in Pumpkin Spice Muffins

Ahh, summer - the season of beach visits, swimming pools, and summer produce. I just love summer produce... watermelon, lots of fresh berries, pumpkin... wait, what?! To me, any sort of pumpkin food just screams out AUTUMN! Also Harry Potter, but that's another issue entirely. But when I unearthed two cans of pumpkin in the pantry, for some reason I just felt like using them. It's not that I'm eager for it to be autumn or anything; don't get me wrong, I love looong summers that seem to go on forever. But the idea of eating something flavored with spiced pumpkin just appealed to me, so I booted up ye olde laptop and hit the web for a good, simple pumpkin bread recipe.

Then I decided I wanted to try a vegan pumpkin bread, and I figured it would be a pretty easy foray into vegan baking. So I chose the Pumpkin Spice Bread recipe over at Susan's Fatfree Vegan Kitchen blog. Even though her gorgeous photos showed little loafs of pumpkin bread in adorable Christmas-themed loaf pans and wrapped with various holiday-themed paraphernalia, that didn't deter me. I followed Susan's recipe pretty closely, although I omitted the pecans/walnuts since I have a sister who's allergic to all nuts. I also chose to use the 1/4 cup of canola oil and 1/4 cup of applesauce combo instead of doing a 1/2 cup of applesauce, because I didn't mind adding a little extra fat into the recipe. Also, since I didn't have any Ener-G Egg Replacer, I used a tablespoon of cornstarch and three tablespoons of water in place of that. I then decided to make a dozen muffins instead of a full loaf of bread, mostly to cut down on baking time and to save a little electricity. The batter looked lovely - colorful and rich - in the muffin pans.



Although Susan's recipe said the muffins would probably take around 15 minutes to bake, mine took somewhere around 23ish minutes. Of course, I didn't really mind since that meant I had more opportunities to taste the batter after sticking a knife in the muffins to see if they were done! I've got to say, that batter packs a kick. The combination of cinnamon, nutmeg, cloves, and ginger makes for a really spicy pumpkin spice muffin! As the muffins baked and I did my clean-up, I tasted the batter (because you OBVIOUSLY are pretty much required to do that so you don't waste the scrapings in your mixing bowl!) and the flavor of the spices really surprised me. But as the muffins baked, the pumpkin flavor seemed to come through, and by the time they were finished the pumpkin and the spice flavors just complemented one another quite nicely. When they came out of the oven, they were a gorgeous color and I loved how they'd risen in nice little dome shapes.



Overall I was quite pleased with this recipe. Susan warns that if you omit the oil entirely and use all applesauce, the bread will be heavier and more "gummy" in the middle. Even though I did use the oil, my muffins have a bit of a tiny gummy center, which you can see in the first picture. I think they actually could have used a minute or two more in the oven. But they're delicious and spicy and made for a really great breakfast on this hot summer morning, and I was pleased that my egg substitution worked out just fine. When my sister saw the muffins lying on the stove, she said "Ooh, these look delicious!" and then, a second later after biting into one, followed up with "Ooh, these ARE delicious!"

Two thumbs up for this vegan pumpkin bread recipe!