Monday, October 29, 2012

Hurricane baking

Hurricane Sandy is currently dumping rain on the East Coast. Thankfully, DC is further inland than a lot of other cites and we don't (so far at least) have any high winds, just lots and lots of rain.

What to do when there is a hurricane and you can't go outside? Why bake of course! Gotta use all the eggs in case the power goes out. Plus, baked goods are already prepared and make a great high calorie food source should the need arise (hopefully, it won't).

Alright, I was planning to make banana bread anyway, I just hadn't gotten around to it yet. Since I really can't (and shouldn't try to) go anywhere, I found the time!

There are hundreds of banana bread recipes out there. Why do I like this one? It makes one loaf. Most quick bread recipes make at least two. Now, breads do freeze very well so if you want to make more, go for it.

You can find the recipe here. If you want to add chocolate chips (like I did), mix 1 cup of chocolate chips into the batter.


Wednesday, October 24, 2012

Make pudding with almond milk!

You may have noticed a small notice on the back of instant pudding boxes warning users that instant pudding can't be made with soy milk. The internet tells me this is because something in cow's milk it what causes the pudding to set up.

I unfortunately noticed this little moniker after coming home from the grocery store, intending to use almond milk to make pudding for dirt cake. There was no way I was going back to the store.

Enter cornstarch.

You can make instant pudding (I made butterscotch) with almond milk! This is what you need:

1 (small) package instant pudding
2 tsp corn starch
1 1/2 cups almond milk

Mix the corn starch in with the pudding mix and slowly add the almond milk while whisking all of the ingredients together. Allow the pudding to chill.

Update: this has become one of my most popular posts of all time. Tell me, what are you making with your pudding/almond milk? How is it working for you?