Thursday, March 26, 2015

Freezer baking day

Today is freezer baking day. On the far left is cornbread to go with our soup tonight, made with applesauce that I canned earlier in the month. (I substitute applesauce for oil or butter in many of my recipes and cannot believe the moistness and flavor difference...yum!) The middle container holds pumpkin muffins for Hubby's lunches.  The loaf behind is also pumpkin bread.  Farthest away is a pan of toffee bars...and as you can see, it is the cook's prerogative to sneak the first piece!  Since it's just the two of us, this should hold us for a couple of weeks. I do a great deal of baking, since, except for a weekly burger-dive splurge, we primarily eat all our meals at home and from scratch.

There are also two containers of unfrosted yellow cupcakes, which later will be frosted and set out for a family reunion this summer. It might sound like I'm a bit hasty to make cupcakes for a summer function this early, but at our house, and I bet at yours too, time always seems to be in short supply. Hubby is currently in chaplaincy ministry and ordaining to become an Anglican priest, and already our calendar for summer is rapidly filling up.

In the back bay window, you might be able to make out my the long gray pot, which I filled with marigold seeds yesterday. I've also got some tomatoes started, as well as some zucchinis. 

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