What are you Baking the Week of December 31, 2023?

This topic has 12 replies, 6 voices, and was last updated 11 months, 2 weeks ago by BakerAunt.

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December 31, 2023 at 10:16 am #41458
Mike Nolan
Keymaster
I don't have any immediate baking plans. My son did ask me to send him the Forgotten Chocolate Meringue cookie recipe from the Washington Post. The recipe says it is an easy meringue recipe, I'd go along with that. You put the dry ingredients in the mixer, mix to combine them, then add the egg whites and mix until all the dry ingredients are absorbed, no need to whip the egg whites. Then you add the vanilla and nuts and start scooping.

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December 31, 2023 at 10:10 pm #41466
BakerAunt
Participant
I baked a cherry pie with streusel topping, using jarred Morello cherries from Aldi's. We will have it for dessert after New Year's dinner tomorrow. My husband particularly wanted cherry pie.

The outer crust rim again got too dark. Next time, I will bake, tented for 55 minutes rather than 45 before removing the foil and letting it go another ten minutes. It seems to need more time than a blueberry streusel pie. I adapted the blueberry streusel pie technique for the cherry pie.
January 1, 2024 at 11:36 am #41469
Mike Nolan
Keymaster
I have a pie shield that I put on about half way through baking, it keeps the edge from getting so dark.
January 1, 2024 at 5:35 pm #41470
skeptic7
Participant
I did another Ricotta Cranberry Sauce pizza. It came out beautifully. This used up the rest of the ricotta and most of the remaining cranberry sauce. I added a tablespoon or two of sugar to the dough to add a little sweetness, and some potato flakes to help it stay moist. I also had to add just a little more water. The bread pased was light and fluffy and stood up to the weight of the toppings very well.

The brownies I made last week improved in flavor and texture after storage. I am sort of surprised that it only took two people a week to finish off the brownies. I had about a days worth in small pieces in a container at room temperature, while the bulk was kept refrigerated.
January 2, 2024 at 5:54 pm #41475
chocomouse
Participant
Today I made a dozen sticky buns.
January 2, 2024 at 6:38 pm #41476
RiversideLen
Participant
I made a batch of sandwich/burger buns.
January 3, 2024 at 6:01 pm #41481
Joan Simpson
Participant
I did bake 5 coconut pies, Cuban lunch box candy and peanut brittle and cashew brittle for Christmas that I gifted to friends.

I've got to make more pie crusts for the freezer and my sister-in-law wants me to make divinity. I've never made it but I'll try.

I have been keeping up with you all just silent here.
January 3, 2024 at 9:59 pm #41491
BakerAunt
Participant
On Wednesday, I baked Pumpkin Pecan Bread. I used a Nordic Ware loaf pan that features three gingerbread men and a holly border. I did not get to use as many of my Christmas pans this year, so I wanted to use at least one more during these twelve days of Christmas.

Joan--I remember my mother making divinity, but I have never tried doing so.
January 4, 2024 at 5:08 pm #41492
Mike Nolan
Keymaster
Divinity and nougat are similar, both have sugar and egg whites (nougat has honey while divinity has corn syrup or maple syrup.) They're made differently, so divinity is softer.
January 5, 2024 at 10:20 pm #41503
BakerAunt
Participant
I made the dough and shaped Eggnog Cinnamon Rolls on Friday evening and have refrigerated the pan overnight. I will bake them tomorrow. If you are interested in the details, see the Eggnog Cinnamon Rolls thread.
January 6, 2024 at 7:13 pm #41513
BakerAunt
Participant
We were running low on bread, so on Saturday afternoon, I baked a loaf of my Pumpernickel Sandwich Bread, which is part of my continuing attempt to get the recipe just the way I like it.
The ideal flour amounts appear to be 3 cups Bob's Red Mill Artisan Bread Flour and 2 cups King Arthur pumpernickel. I had 1 cup plus 2 Tbs. pickle juice left, so I used all of it and did not add more than ¾ cup water. The hydration was perfect this time. I also cut the salt back to 1 tsp., since the pickle juice adds salt. I'm still experimenting with ideal spices. This time I used 1 Tbs. caraway seed, 2 tsp. dill seed, and 2 tsp. mustard seeds. I again increased the oil from 3 Tbs. to 4, and I used avocado oil, which seems to keep the bread softer longer. The rise this time, unlike when I baked it in November, was ideal. The loaf is cooling on a rack, and the height is excellent. I look forward to turkey sandwiches for lunch tomorrow.
January 7, 2024 at 7:44 am #41517
chocomouse
Participant
That sounds similar to the amounts I use for pumpernickel, BakerAunt, although I don't measure the spices. I need to make more pickle brine, since I never buy or eat pickles, and I do believe the pickle juice greatly improves the taste and texture of the bread. I'm curious - are you using dill or just any pickle juice?
January 7, 2024 at 9:18 am #41521
BakerAunt
Participant
Chocomouse--I use both pickle juice and dill seed. I buy a German pickle at Big Lots, when they have them and we are close enough for me to go to that store. For me, that juice is just right for the bread and for my potato salad. Last time, I bought three enormous jars. We are still consuming the second one, as I told my husband he can only snack on them occasionally so that I have them available for potato salad and tartar sauce. I will need to stock up again next time we are near South Bend.
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