Banana Bread

I can't point to a single month or year in which I began baking. My love for baking has just developed naturally over the years. Since we were young my parents have let my sister and I help out in the kitchen. We had small jobs like chopping carrots for soups, measuring out flour, and cracking open eggs (often followed by fishing out small egg shells from the dough), it was something to engage us before the food was ready and for us it was exciting to be part of the process.

I grew up surrounded by family members who enjoy cooking and baking so I suppose it's no surprise that at a young age I developed a love for it myself. My grandmother is German and knows an assortment of wonderful traditional recipes for cakes and cookies that were passed down to her by her mother and grandmother. Since my sister and I were young she has shared her recipes and traditions with us and encouraged us into the kitchen with the mouthwatering desserts and hearty meals that she makes. When we were kids my nana made scones with my sister and I to share over a cup of tea, my aunt enlisted our small thumbs for her batches of thumbprint cookies with jam, and mom patiently taught us the tricks of the trade while making anything from pancakes to her incredible batches of chocolate chip cookies. It was the combination of spending time in the kitchen to watch and to help out, and being introduced to so many delicious foods and desserts that inspired my passion for baking.

I was in 4th grade when I embarked on my first individual culinary adventure: a batch of zucchini bread. I poured through dozens of online recipes determined to find the best one, finally choosing one that was accompanied by a nice looking photo. Making the bread, I grated zucchini until my arm was sore, mixed the dry into the wet, and carefully buttered and floured each pan. I popped the loaves into the oven, set the oven timer, and sat down to watch an old Indiana Jones movie we had rented from the video store. Indiana was in the midst of a firefight when my timer went off and I got up to check on my loaves.

Aside from one loaf which had a section that tasted of baking soda, the zucchini bread turned out nicely and the experience was only the first of many more baking endeavors to come.

Raspberry Snow Day

This morning, I didn't wake up to the wailing of my alarm clock.  When I got out of bed, I didn't have to turn on the lights - the sun was already up and streaming in through the windows.  When I got downstairs, I ate my morning bowl of cereal sitting at the dining room table, with enough time to flip through the paper and read the comics.  Needless to say, it was a beautiful start to the day.

The superintendent called last night confirming that today would be a snow day.  The weather forecast had predicted about two feet of snow, so on Tuesday the school was buzzing with hope and skepticism of a possible snow day.  When my sister picked up the phone she listened for a few seconds, before bursting out screaming; I jumped for joy (literally).  I didn't have to stress over homework, I could sleep in, and oh I don't know... bake!

I've been thinking about making raspberry oatmeal bars - a favorite of mine and my mom's - for a little while, so in my excitement I decided I would make them today. One of the great things about these bars is how simple they are: they don't take long to whip together and they are made from six pretty basic ingredients, so chances are you won't need to run to the store.

The snow kept coming down the entire day, in big powdery snowflakes.  Terrible road conditions aside, it was really a beautiful day.  The snow was gorgeous and the sun was shining and being outside was wonderful.

After a while the beautiful snow became cold and wet and I was forced to head in.  But, hey, it wasn't all bad with a raspberry oatmeal bar chewy and sweet, waiting for me inside.

Raspberry Oatmeal Bars 

 Adapted from allrecipes.com 

 makes one 8x8 pan

1/2 cup packed brown sugar

1 cup whole wheat all-purpose flour

1/4 teaspoon baking soda

1 cup rolled oats

1/2 cup salted butter (softened)

3/4 cup seedless raspberry jam

Preheat oven to 350°F , and butter pan. Mix brown sugar, flour, baking soda, and 3/4 cup of the oats.  Add the butter, and mix until combined.  It should be a loose crumb mixture. Press two cups of the mixture on the bottom of the pan (use your palm, or the bottom of a glass, just make sure its firmly packed).  Spread the jam over, leaving about a 1/4" edge.  Add the remaining 1/4 cup oats to the remaining crumble, mix well, and sprinkle over the raspberry jam.  Bake for 30-35 minutes, until lightly browned.  Let cool before cutting.