December 3, 2017 at 3:07 pm #10007
I had planned to bake this afternoon, but my husband and I went canoeing instead. For those of you who are baking, here is the thread.December 3, 2017 at 4:30 pm #10008
I made a small batch of cinnamon rolls today (4 rolls in a 7×7 pan)December 3, 2017 at 8:51 pm #10009
For dinner I made a thin crust pizza. I’ll have the leftovers for lunch tomorrow. This makes 3 days of pizza for dinner and lunch, I’m good for a while now.December 3, 2017 at 10:20 pm #10010
Yeah, pizza about once every two weeks is about as frequently as I want it, whether I make it or we order in. (Recently we’ve been ordering in a thin crust pizza with artichokes, cream cheese and tomato chunks.)
Mostly its a matter of limiting high carbs meals.December 4, 2017 at 6:05 pm #10016
I baked Eggnog Cake in a Nordic Ware Christmas Wreath Bundt Pan. I think that I’ve posted that recipe here, along with details about the various-sized pans in which I’ve baked it. The original recipe was for some kind of silicone cakelet pan that KAF only sold briefly, but I found that I could adapt it to Nordic Ware pans. I decided this time to use Gold Medal flour rather than KAF and to beat each egg in individually. I also used full-fat egg nog, as that is the only kind available in the store here. It will be for dessert tomorrow and throughout the rest of the week.December 4, 2017 at 8:33 pm #10017
Hello Baking Circle, I am Rascals daughter Jan. I want to thank each of you for you fellowship with her. She has talked about some moving, and their travels and others with their adventures in baking and changing recipes around that has encouraged her to try different variations of bread. She has a bowl with the names of ones she talks with on paper in it and takes each name out every night to pray for them.
She isn’t doing to well right now and I thought you might like to know.December 4, 2017 at 8:53 pm #10019
I am saddened to hear that, Jan. I will keep your mom in my thoughts and prayers.
December 4, 2017 at 9:05 pm #10020
- This reply was modified 1 year ago by RiversideLen.
Thank you for telling us Jan. She is a dear member of our community. I will keep her and your family in my prayers.December 4, 2017 at 9:43 pm #10022
So sorry to hear this, Jan. God bless her and all of you, her family, thru this difficult and sad time. Many prayers are sent your way.December 4, 2017 at 10:08 pm #10023
Thank you Jan for the update on your Mom,please know she and your family are on our prayer list and so sorry she’s not doing well.December 5, 2017 at 5:22 am #10026
Thank you Jan. I was encouraged by her recent activity. I’m sorry she is not doing well. I
Sending my prayers, tooDecember 5, 2017 at 12:15 pm #10032
Thank you for letting us know Jan, and I am so sorry. I’m hoping she will be able to return to our kitchen soon.December 6, 2017 at 5:35 am #10046
BakerAunt, I searched for your eggnog cake recipe, but couldn’t find it. Would you mind posting it when you have a minute?
I just looked it up on KAF. There is no eggnog in the cake? I would not buy a flavoring just for one cake. I’ll be interested in how you hsndled it. Maybe I could adapt my cranberry almond that uses sour cream and replace it with eggnog – I’d still use the glaze – what do you think?
December 6, 2017 at 7:50 am #10049
- This reply was modified 1 year ago by cwcdesign.
I re-worked the recipe and posted it here, along with some suggestions about pan sizes:
You are correct that the KAF recipe used cream and the eggnog flavoring KAF sells. (Surprise, surprise.) I replaced those with a cup of eggnog. I’ve added, in an additional post, my recent changes. The cake also freezes well when double-wrapped in saran. Enjoy!
December 6, 2017 at 5:28 pm #10057
- This reply was modified 1 year ago by BakerAunt.
Thanks BakerAunt I may try it this weekendDecember 6, 2017 at 8:22 pm #10060
Wednesday afternoon, I baked Whole Wheat Sourdough Cheese Crackers, using the dough I made up last week.December 7, 2017 at 1:25 pm #10062
I made pizza last night, it was not my most successful effort. I couldn’t find the thin crust recipe I’ve been using and the one I tried was a disappointment.December 7, 2017 at 9:05 pm #10063
On Thursday, I again tried baking the Polenta Asiago Bread, from Sift (Fall 2015), p.69. This time, instead of course-ground corn meal, I had polenta (corn grits) from Bob’s Red Mill. I’ll write a further analysis tomorrow in the thread I started about the recipe.December 7, 2017 at 9:14 pm #10064
Today I made a pan of brownies using Ghirardelli’s box mix. I subbed milk for the water and doubled it and added a half cup of oats. Alright, that makes it health food, doesn’t it?December 8, 2017 at 4:38 am #10067
RiversideLen, right now, I wish I had made brownies from Ghiradelli’s box mix. Instead, I attempted to make them from scratch. The recipe calls for heating butter, sugar & a little water to boiling, then adding 6 oz. chocolate chips. Pour that mixture into a bowl, mix in dry ingredients, 6 more ounces chocolate chips & chopped nuts. I managed to dump in the extra chips & nuts. Ten minutes after pan was in oven, I noticed the dry ingredients were still on the counter!
I planned to give the entire aluminum pan of brownies to a family friend. My first reaction when I discovered my mistake was to throw the whole kit ‘n caboodle into the trash. After a few seconds, I realized I had nothing to lose. I pulled the warm pan out of the oven, stirred in the dry ingredients and popped it back into the oven. I have no idea how these will turn out, but I have so little confidence in them that I’m no longer going to giveaway the whole pan.
When cooled, I’ll cut and taste test. If they’re passable, I’ll cut them into pieces and give in a bag. If I’d known I had to do that, I would never have cooked them in a throw-away container. I don’t recall BakerAunt’s full quotation, but my mistake proves that at least I bake . . . or try to.
As for your oatmeal in brownies, you’re right, Riverside Len — those are healthy brownies. After all, chocolate is the most important food group and oatmeal is a healthful food.December 8, 2017 at 2:13 pm #10072
Late this morning I baked Eggnog Scones, using the recipe on the KAF website, except that I substitute in 3/4 cup of whole wheat pastry flour. I’m using a different kind of eggnog, so I tried deleting the eggnog flavoring, but although these are good, the recipe does actually have a more assertive eggnog taste with it.
Note: At room temperature, the eggnog taste comes through nicely, so the scones do not need the eggnog flavoring. These scones are at their best at room temperature–no need to get up early to bake and serve warm!
December 9, 2017 at 12:38 pm #10093
- This reply was modified 1 year ago by BakerAunt.
It began snowing this morning, the first real snowfall of the season. My husband estimates that we have had 3-4 inches of the big wet snow. He should know, as he is shoveling it. I am inside, where I have tried a new recipe, Gingerbread Biscotti:
I tasted the crumbs from when I cut them after the first bake, and the taste is delicious. I didn’t use the optional nuts or chocolate chips, and I did not use the egg white glaze, although I sprinkled the logs with cinnamon sugar before baking.December 9, 2017 at 6:29 pm #10103
I made chewy molasses cookies – again. I made them a few weeks ago and put them in the freezer for our Christmas cookie tray, but somebody ate them! So today I just scooped them onto a rimmed baking sheet and put them into the freezer for a few hours, then bagged them in a zip lock. I don’t know anyone who eats frozen cookie dough!!December 9, 2017 at 8:33 pm #10108
I’ve been known to eat frozen cookie dough. 🙂December 9, 2017 at 8:36 pm #10109
One time when I was trying to estimate how much batter to make for a shaped Wilton pan, I filled the pan to the 2/3 mark with pie beans, then poured them into a measuring cup.
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