Spring and Baking

It's spring!

I've baked a lot in the past week, but I've been slacking on photographing my creations. Nevertheless, you should try out these recipes:

KALE CHIPS:
Yes, that's right, kale chips. Just kale leaves tossed with salt and olive oil and baked in the oven. So good you won't be able to stop eating them, even if you're not normally inclined to eat kale by the fistfuls. Trust me on this one.

QUINOA MUFFINS:
I doctored up this recipe to experiment with healthy substitutes in baking. I used skim milk instead of whole, applesauce instead of vegetable oil (same amount), whole wheat flour instead of all-purpose, half a mashed banana instead of an egg, and cut the brown sugar to 1/2 cup. They turned out really well! They're dense and chewy, and great as breakfast with a cup of coffee.

ESPRESSO CHOCOLATE SHORTBREAD COOKIES:
I baked these with a friend for the espresso break during our weekly Italian seminar. They turned out really well for what they are, but I'm not that crazy about shortbread, so I'm not sure I'd make them again. Don't get me wrong, they were delicious - espresso, chocolate, butter, how could you go wrong? - but I think I prefer a more doughy, chewy cookie.



And a few recipes I want to try soon...

Strawberry Bread

Raspberry-Topped Lemon Muffins

Crispy Salted Oatmeal White Chocolate Cookies

Let me know if you make any of these, or anything else, and then give me the recipe!