Sunday, March 10, 2019

Friday (3.9) I baked the Cinnamon Raisin bread that's been chilling in the fridge since Monday.  I took it out of the fridge before I left for camp at 4:25am.  Then I shaped the loaf at about 8am.  I preheated the oven for about an hour, then baked for 20 minutes covered, 20 minutes uncovered.  It turned out great! 

Sunday Matt used the Cinnamon Raisin bread to make french toast - it was delicious!

I made oatmeal cookies, baking half and scooping the other half and then freezing the dough. I just used my regular recipe, didn't change anything.  

I also made scotcharoos for Rick's birthday.  I accidentally added the peanut butter at the same time as the sugar/syrup, but it was fine. I made sure not to cook it too long so the end product stayed soft.  Then, instead of 1 cup each chocolate chips and butterscotch chips, I did 1.5 cups.