This was a baking weekend. There are few things I can actually do from start to finish these days in between baby feedings and cryings, but baking is one of them. On Friday I made the bread in the last post from the recipe in this book, and Saturday morning I made white whole wheat scones with oats and currants.
They turned out pretty well, but next time I plan to make some changes. In my favorite scone recipe, it calls for several tablespoons butter, a little milk, and one egg. In this recipe, there is no butter but it makes up for it with the richness of cream and two eggs. Unfortunately, the missing butter really seemed to make a difference, and they turned out pretty dense and dry. On the next go, I will use my recipe, and substitute the white whole wheat flour for the all-purpose flour to make mine a little healthier.
In spite of all this bread-y and dough-y goodness, I'm back to severely limiting my sugars and starches. For about 8 months last year, I went completely sugar free. This includes all the obvious sweets and desserts, but also bread, potatoes, pasta, rice, sugary vegetables (carrots, beets) and many fruits. I never felt so good in my life; once I got pregnant though, my willpower died and I succumbed to the sugar monster. Now I'm back to limiting my sugars and starches, and these smoothies serve as my treats. I have a smoothie with my lunch and it is so tasty! If you're used to sweet smoothies, it takes a little while to appreciate this one, because its only sweetness comes from the lactose in the milk.
Simple Strawberry Smoothie
Pour one cup of milk into the blender. Add a handful of frozen strawberries. Blend until smooth. Serve in a tall glass with a straw!
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