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Peanut Butter Chocolate Chip Quickbread - Jamieson Cobleigh

About Peanut Butter Chocolate Chip Quickbread

Previous Entry Peanut Butter Chocolate Chip Quickbread Oct. 3rd, 2006 @ 10:00 pm Next Entry
We had buttermilk left over from a recipe we made this weekend. To avoid throwing out the buttermilk, I tried a new recipe that uses buttermilk: Peanut Butter Chocolate Chip Quickbread. It turned out OK. It tastes like peanut butter and chocolate, as advertised, but was a little too dry to be really enjoyable. I'm still getting used to the oven in our apartment, so it is possible I overcooked the bread. I will probably try this recipe again in the future, but not soon.
Current Mood: apatheticapathetic
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From:coffeebeanben
Date:October 4th, 2006 02:19 pm (UTC)
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Ahh, the "new stove syndrome".

Funny thing to me is that humankind has been heating things for several thousand years now. It's a wonder to me that industry hasn't gotten it together enough to agree on certain standards with which they can heat food. When it comes right down to it, 350 degrees doesn't always equal 350 degrees.
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From:jcobleigh
Date:October 4th, 2006 10:22 pm (UTC)
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Well, assuming the thermostat is correct, 350 degrees is 350 degrees. Ovens don't heat evenly, however. So even it is 350 degrees at the thermostat, that doesn't mean that it is 350 degrees in the center of the oven. If it 350 degrees at the thermostat and the center of the oven, that doesn't mean that it is 350 degrees on the left side or the right side. That is why I rotate my pans halfway through baking, to try to get more even cooking and why I have an oven theromometer.
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