A Success and a Kinda Failure

The above picture shows a mishy-mosh of baked goods I dabbled in over the weekend. I took a picture of both for two reasons. One, I wanted to show that I had one recipe that turned out quite successfully, and one that really turned out kinda terrible. Two, I was just too lazy to store these separately, so they went under the cake dome together and I just snapped a pic of both! It was fine, though. Anyway, the coffee cake was a recipe from my new Cooking Light Magazine.

It was for Sour Cream Coffee Cake, recipe found here, and I decided to take some liberties with it, so I didn't know what to expect when it came out of the oven. It was already made over by the magazine to be lower in fat and calories, but I lowered it even more. Where it said to use light sour cream, I used fat free. I used Smart Balance Butter Blend in place of real butter, and I omitted the nuts. Even with all those changes, this cake turned out incredibly moist, tender, and delicious. I was very happy with the results.

Those muffins, on the other hand, did not go over so well. I'd mentioned before that I've been making more baked goods because Evan loves them so much. I made these muffins specifically with him in mind. They were filled with oats, raisins, and were very low in sugar. Looking back, the small amount of sugar should probably have been a red flag, but I didn't think it seemed too odd. Turns out it was. They turned out a little weird. They look normal enough, I guess. They taste, um, okay-ish. But there is something sort of off about them. I guess if I had to sum it up, I'd say they were almost salty. Not necessarily a good thing for a muffin. I'm glad I tried out the recipe, though. Now I know what not to do!

Just as a final comment, I posted these pictures of my kids to show the stunning contrast between the one that hams it up for the camera now, and the one who has suddenly decided he hates having pictures taken of himself! Hope you enjoyed!