April 8, 2018 at 2:36 pm #11985
Here’s a new thread for the week’s bakingApril 8, 2018 at 4:57 pm #11989
Only thing I baked today is a box of Duncan Hines fudge brownies.Chewy like we like them.April 9, 2018 at 3:30 pm #12001
I was going to bake Milk Chocolate Egg Cookies, from the March/April 2018 issue of Baking from Scratch, but I felt that it would be a waste of high-end chocolate (see thread on when to use or not use expensive chocolate). However, I had a package of Cadbury mini-eggs I’d bought to use in the recipe. So, I baked Deep Dark Brownies from the KAF website, and crushed the Cadbury mini-chocolate eggs and sprinkled them over the top of the brownies before I baked them this morning. They should be ready to cut for dinner tonight. I’ll add a note to this post about what we think of my innovation.
I use a 10×10 ceramic square dish for this recipe because the center never cooked through before the sides were done in a 9×9 inch metal pan. I also find that these brownies are better if they have a long rest period before cutting. Eight hours should do it, but I usually bake them the day before I plan to serve them.
Added Note: The crushed mini-eggs make an attractive top next to the dark chocolate and give a nice crunch. It’s a nice way to vary a brownie recipe.April 11, 2018 at 10:28 am #12017
I baked white whole wheat bread with hunks of Cabot chedder mixed in. This was based on my focaccio recipe but I cut up a cup of Extra Sharp Cabot Cheddar in 1/2-3/4 inch cupes and mixed it in. I had 4 cups of flour in the recipe. It was very good, I gave half away and ate the other half in two days. This made a rather large flat round that I baked in a cloche.April 11, 2018 at 11:43 am #12018
Anything baked with Cabot cheese is wonderful.
Today I baked Whole Wheat Sourdough Cheese Crackers, using the dough I mixed up on Saturday evening.April 11, 2018 at 12:38 pm #12020
I have been reviving my sourdough starter so I made sourdough bread last night and let rise overnight then knead for 10 min and baked it today.Had some toast for lunch and it’s good.I’m sure the next loaf will be even lighter.
April 11, 2018 at 9:37 pm #12025
- This reply was modified 8 months ago by Joan Simpson.
This Wednesday evening, I’m baking biscotti. This recipe, for Ginger Biscotti with Pistachios, came from a restaurant, Fifty Seven Fifty Seven in New York, and was published in the R.S.V.P. column of Bon Appetit (June 1997), p. 26. I baked it last fall and was somewhat disappointed as it did not have much ginger taste. The only change I had made at that time was to use dried orange peel in place of freshly grated orange peel. For me, I’m not sure that orange and ginger go together, but I wanted to give it a try. I don’t recall tasting much of the orange flavor either.
This time, I omitted the orange peel. I added 1/2 tsp. of lemon extract and 1/3 cup minced, crystalized ginger. I made that change because a Ginger Shortbread recipe I like, by Ken Haedrich, uses crystalized ginger and lemon extract in addition to vanilla. (That recipe also uses grated lemon zest, I did not add lemon zest because I want the ginger taste to be primary.) I’m now doing the second bake. I’ll add a note to this post tomorrow about taste and if this recipe has the zing I seek.
Promised Note: The ginger flavor from the crystalized ginger is exactly what I wanted. I’ll add this recipe to my biscotti repertoire.April 12, 2018 at 9:50 am #12027
Good luck with your biscotti. I like orange/ginger flavor in scones and the recent hot cross buns. I don’t think dried orange peel has much flavor compared to orange extract or candied orange peel. The recipe in which I used dried orange peel, like sponge cake, have a very subtle orange flavor.
Cabot Cheddar is wonderful stuff as is the Greek yogurt. I’ve been to the Cabot Creamery twice when I was going through Vermont and stopping at King Arthur — they aren’t close but I was going up the Eastern part of the state. Very nice people and a wonderfully clean and modern plant. I love their history. Last time I was there I bought plenty of cheese and later a Cabot Creamery cook book. Its amazing how recipes from a dairy farmer uses much more cheese in macaroni and cheese, then my older cook books. I’ve seen a cheese sauce recipe that uses 1/2 cup of cheese in a white sauce, and the Cabot Creamery had 2 cups of cheese with just enough milk and flour to let it spread easily.April 12, 2018 at 7:26 pm #12037
I like candied orange and candied lemon peel. Unfortunately, my husband does not. I have some that I need to use up, so I’ll be looking at ways of incorporating it without his knowledge.
This Thursday evening, I’m baking Sub[marine] Rolls, a recipe that came from the KAF Baker’s Catalog, and also with the perforated 5-roll pan I bought from KAF years ago. [They do not carry it anymore.] I made the biga this morning, and started the rest of the recipe after 5 p.m.. I’ve modified the recipe. I always substitute in 2 cups of whole wheat flour, but this time I substituted in an additional 1/2 cup of dark rye flour and added 2 Tbs. flax meal. I substituted 3/4 cup buttermilk for that much water. I used 1 Tbs. of honey rather than 1 Tbs. of sugar. I reduced the salt from 1 Tbs. to 2 tsp., but I was tempted to cut it further. The rolls are now on their second rise.
We are attending a brown bag luncheon talk tomorrow, sponsored by the local historical society, so I thought some special bread for sandwiches would be nice. It’s also a way to draw attention to freshly baked bread.April 12, 2018 at 9:05 pm #12040
I’ve probably got the same 5 roll hoagie pan, but I don’t make hoagie rolls very often, I’ve been wondering about using it to make hot dog buns.April 12, 2018 at 10:26 pm #12042
I’ve also used it to bake small loaves that I slice and use at parties.April 13, 2018 at 6:38 am #12044
It’s getting near the big day! I have 3 bananas, 1/2 c flour, oat flakes cereal,1/4 cup canola oil, 1/2 stick butter, I box of pumpkin cookie mix. Somehow I think baking a banana bread would present quite a challenge. Baking is not like cooking is it? you can’t just throw things together and hope for the best. Maybe this should be a “Chopped” basket!April 13, 2018 at 10:11 am #12045
Mike, I think that the pan would work for hot dog buns. Depending on how long you make the buns, you might even be able to fit two on each well–or make long ones and cut them in half.
April 13, 2018 at 3:17 pm #12047
- This reply was modified 8 months ago by BakerAunt.
I baked a new recipe this afternoon, the KAF Maple Doughnuts. It makes six, and they are smaller than other baked doughnut recipes. I think that they would fit nicely in the Nordic Ware six-well, heart-shaped doughnut pan. I used the six-well, conventional-shaped Norpro pan, which probably holds about 2-3 tsp. more batter and has center posts that rise above the level of the pan, so that the hole stays open. I also made the maple glaze, although the microwave I’m using is rather old, so it is hard to figure our how long to microwave the glaze ingredients.
Instead of using a piping bag to put the batter in the molds, I used a miniature spoonula and dropped in four “blobs” per doughnut, and smoothed them on top. Next time, I’ll smooth them out a little more, as they had a “rugged” top, but it may help them hold the glaze more efficiently. I’ll add a note after dinner tonight on what we think of the recipe.
Verdict: The maple doughnuts are ok, but they are nothing special, and I’m unlikely to bake them again.
April 13, 2018 at 7:40 pm #12052
- This reply was modified 8 months ago by BakerAunt.
I made maple-pecan scones. I used my usual 1/4 cup of dark maple syrup, and then added about 1/2 cup of bits of maple candy, pieces leftover from when my husband made candy from our latest batch of maple syrup. I was curious to see if they would melt and just disappear into the batter, or if they would remain, sort of like maple chips. They melted into the batter. But they did add flavor and sweetness. I also brushed the tops of each scone with maple syrup as soon as they come out of the oven. We’ve stopped our sugaring operation for the season, but have plenty of syrup to last us the rest of the year.April 13, 2018 at 7:50 pm #12053
Chocomouse, it’s great to see you back baking in the kitchen!April 13, 2018 at 9:35 pm #12054
Chocomouse happy you’re up and about in the kitchen and praying all is well!
Tonight I made up another loaf of sourdough,this time I did 2-cups white ap flour and 1-cup ww flour.
My left eye started hurting this week and thought I had something in it.I thought it would work out,when it didn’t get any better I went to eye doctor and I have shingles in my eye.It has been one hurting thing let me tell you.Felt like I had a knife in my eye.2 sets of eye drops and antibiotics pills and I’m lots better now.Still on meds for another week.Doctor said I had a blister on my eye close to the cornea.I was so thankful for relief.Never had shingles before and pray I don’t get them again.Life goes on- big smile!
April 14, 2018 at 12:58 am #12057
- This reply was modified 8 months ago by Joan Simpson.
I had a case of shingles a few years ago, but it was fairly mild.
As soon as I could, I got the shingles vaccine.April 14, 2018 at 12:45 pm #12060
I am going to make chocolate chip oatmeal cookies later today using Callebaut semisweet callets. (I just got done roasting the bones for my beef stock, the oven needs to lose that meat smell first.)April 14, 2018 at 2:47 pm #12061
Today I made another batch of Cherry Granola (recipe on this site). We are going through it much more quickly now that my husband has decided that he likes to snack on it. (So much for Mr. “I can’t eat coconut.”)April 14, 2018 at 8:13 pm #12065
The real test will be how they are tomorrow, but the chocolate chip oatmeal cookies made with the Callebaut 811 callets are very good.April 14, 2018 at 9:19 pm #12066
Yesterday I made French style rolls. I used a little semolina and equal parts white whole wheat and KAF French style flour. They came out pretty good.
Today I made brownies from a box (Ghirardelli’s). I added 3/4 cups rolled oats and upped the liquid by a half cup (used a combination of brewed coffee and milk). It makes the crumb more cake like then brownie like, but I like it that way. I topped it with Heath Toffee bits and pecans. I am a happy camper at the moment.April 15, 2018 at 7:58 am #12071
My motto is: Add some oats, and it is health food! 🙂April 15, 2018 at 8:25 am #12074
Oh Joan, I’m so sorry – shingles are nasty and so close to your eye! Glad to hear you’re on the mend.
Since my mom had shingles for a second time last year I got the “old” shingles vaccine. My doctor has given me a prescription for the new one, but he told me to see if my insurance covers it yet and if not, to wait until it does.April 15, 2018 at 10:43 am #12075
The “fresh loaf” eggless banana bread recipe worked! I had to use a little coconut oil packet from TJ’s to supplement oil and I had to supplement flour with bisquick and replace vanilla with maple syrup and bake it forever but it turned out beautifully!!
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