After catching the baking bug with the government mandated rules to stay more (well, at least more than we already have in us naturally), we have expanded far and wide beyond our mixes making everything from homemade sourdough, wood oven focaccia and pizza, cinnamon rolls, waffles, cakes, scones, muffins and bagels. A lot of these projects was born from trying to find a way to use up our sourdough discard but we also had three birthdays to celebrate and the birth of Gaia’s second child, Leonardo, on April 1st so we had plenty of excuses to bake. Also, creme caramel, maybe the easiest thing I have ever done but I had never made it because water baths always scared me. I was wrong. This is literally the easiest dessert I have ever made and now that I have discovered the ease at which it comes together we will probably be eating it weekly.
Probably the most fun thing we have done so far is to create our own sourdough starter though I warn you, it isn’t exactly an instant gratification project. Our house is cold so it took over two weeks to develop the natural yeasts in the flour but it is pretty cool to see what you can create and make with just four and water. The list goes on and on but I have to admit that we would often revert back to our mixes to give us a break from all the clean up and experiments. It has been a lot of fun to experiment with the kids around but after a while it gets pretty messy and at the end up the day they are happy with just a big old cookie.
This has been on our ‘to do’ list for quite some time now but primarily because it is basically the easiest thing in the world we kept putting it off. Now that we have been home so much and had so much time to bake being quarantined, we finally checked off so many boxes on our ‘to do’ list including this one. This is so easy it doesn’t really need a recipe but just to be sure you get it right we will write the specifics for you down below.
The main reason we love this is that we can cut it into pie slices and eat it as if it was a pie. A silly reason really, but the kids love it and it’s great for grab and go snack or breakfast if you are in a hurry. We realize that no everyone has a cast iron skillet but fret not. You can use any round cake pan but be sure to line it with parchment paper and be sure to keep your eye on it so the edges don’t burn.
Store in an airtight container for up to 5 days.