This morning I woke up with the idea of doing some baking. Something healthy, and something sweet would make for a good balance. I would keep the healthy item, freeze it, and have it on hand for the week to serve with meals.
As for the sweet treat, I would enjoy the satisfaction of making it, and then gift it to people, so I am not tempted to eat all of it in one sitting. What could be sweeter than some soft double chocolate biscotti?
I am excited to make this honey whole wheat bread, because I love anything that has to do with dough, and the aroma of freshly baked bread is hard to beat. As with many things, trying to keep the ingredient list as short as possible is key, and this delicious bread only calls for seven, most of which are already in my pantry! I make this bread often, because I prefer to use whole wheat flour to white, and the honey adds a touch of sweetness, without using white sugar.
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Instead of the hard almond biscotti, today calls for a softer, sweeter variety. These cookies have more of a soft, fudge-like consistency. So, now enough writing. It's time to preheat the oven!
I'm going to double both batches, so let me know if you're up for a sample!
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