Posts
Molly suggested that perhaps I'm over-de-stick-i-fying. In the picture on my original post, I had only used Pam cooking spray, so, I don't think that's it?
I used Pam cooking spray again two days ago for a chocolate zucchini bread (yum!! even if it looks scary in the picture. and those are chocolate chips. Not char.) and wound up with this situation:
Seriously?! The recipe called for a CUP of oil. I never, ever imagined I'd have stickage with a good coating of spray and that much oil in the bread. It also never occurred to me to try butter instead.
I'm also definitely not an over-baker. You're going to laugh at me, but I have a tendency to sit in front of the oven during the last ten minutes of baking, give or take. Yes. I sit there waiting, crouched next to the little window like a toddler. But hey, at least you'll never be served a crispy cookie at my house!
I'm 99% sure I let both the cakes and the bread cool adequately, Eve. Having a mobile baby is good for that sort of thing! But, I don't have to remind you of that. Our oven is brand new, and I honestly hadn't even thought to check the temperature. Funny, because I'm usually quite picky about that. I'll have to hunt for my little thermometer.
...and Wilton makes a spray? Where do I find it??
Maybe I'm just doomed to a life of tracing my pans on waxed paper prior to baking.
Or I guess I could just make friends with the local bakery.
Or, *gasp!* stop eating so much crap.
