Search Results for '("C'

[cwcdesign]

Last night I had English muffins with cheese and a mandarin orange. Tonight I brought home a blackened piece of salmon that I needed to finish cooking - it was perfect! I had it on a salad with honey mustard dressing from a recipe from Real Simple - the balance in the dressing is perfect. It was published as a honey mustard sauce made with mayo (also good) but it had a variation with olive oil which is what I make.

[RiversideLen]

Happy Anniversary, Mike!

Yesterday I had a hamburger, green beans, carrots and sauteed mushrooms.

Tonight will be pork chops, spaetzles (from a bag - Maggi brand) and a repeat of the veggies.

[Mike Nolan]

Today was our 53rd wedding anniversary, we had steaks (filet for Diane, ribeye for me), some potato salad and I made a lychee panna cotta with a lychee/strawberry topping. I wasn't sure what lychee taste likes (online sources say pear, strawberry, roses, citrus and watermelon, which covers a lot of ground), but the lychee panna cotta was good and the lychee/strawberry topping was even better.

Panna cotta is one of those things I see on TV cooking competitions all the time, and they usually fail to get it to set in the 30 minutes they have for the dessert round. After having made it last night, I can see why. It took close to an hour to cool down to room temperature and was still very runny at the time, but by this morning it had set up just fine in the refrigerator. Trying to do that in 30 minutes, even with a blast chiller, is next to impossible.

I may have to try making a lower carb panna cotta using Splenda or allulose, but a caramel or Lyle's Golden Syrup flavored panna cotta sounds interesting, and maybe worth the carbs. 🙂

[BakerAunt]

I made yogurt on Sunday, and I made an absentminded error. Instead of plugging in the yogurt maker, I plugged in the coffee maker, which is only still on the counter because our guests left behind ground coffee which, being cognizant of the soaring price of coffee, I am drinking in the afternoon. (I am still having my French Press cup in the morning!) I discovered my error after two hours. I have no idea how it will affect the yogurt. I re-set the timer for the usual five hours and forty minutes.

I made our favorite green bean, cherry tomato, and feta salad for dinner to go with the leftover chicken thighs, brown and mixed wild rice, and mushroom sauce. I used the 6 oz of green beans we had from our garden, but I supplemented with a pound from the farmers market; ditto with our four cherry tomatoes, which were augmented by a basket of mixed colored ones. Our cherry tomatoes went dormant for a while, but more green ones are now forming.

[Mike Nolan]

I'm making a test batch of sandwich rolls, half using my usual recipe and half with some sunflower lecithin added to see if that improves structure and makes them less likely to fall apart when wet. (I'm looking for rolls to go with a double-dipped Italian Beef Sandwich.)

[chocomouse]

Dinner tonight was grilled chicken breasts (three of them for planned leftovers, they are gigantic, and we will be eating leftovers for days!), zucchini and yellow squash casserole, and brown rice.

[BakerAunt]

Dark Chocolate Zucchini Barley Bread
Marliss Desens adapted this recipe from King Arthur Flour's "Double Chocolate Zucchini Bread."

1 cup King Arthur All-Purpose Flour
2/3 cup barley flour (may use all AP, or substitute whole wheat pastry flour)
1/3 cup Dutch Process cocoa (I use King Arthur Double Dark Cocoa Blend) [Sift into flour]
½ tsp. espresso powder
1 tsp. salt
2 ½ tsp. baking powder
2 Tbs. Bob's Red Mill milk powder (optional)
1 Tbs. flax meal (optional)

2/3 cup light brown sugar
½ cup olive oil
2 large eggs
1 tsp. vanilla

2 cups (340 g) unpeeled, grated zucchini
2/3 cup chocolate chips

In small bowl, stir together first seven ingredients. Set aside. Pre-heat oven to 350 F. Use a pan with 8-mini loaf sections and coat the wells with The Grease. (I use a USA pan from King Arthur Baking Company.)

In a 4-quart mixing bowl, combine the brown sugar and oil with electric hand mixer. Add eggs and beat to combine smoothly, then mix in vanilla. Add the flour mixture and beat at low speed (1 or 2) just to combine. Mixing at a high speed or for too long makes oil cakes tough. Add zucchini and combine with a silicone spatula. Add chocolate chips and sir to combine.

Divide the batter between the wells of the 8-loaf pan. Bake for 30 minutes, turning halfway through the time. The bread is done when a tester comes out clean (may get a bit of chocolate from the chips). Cool in pan for 5 minutes, then remove to rack to cool. The flavor will be even more divine if you wait until the next day to begin eating them. These also freeze well.

If baked as a single loaf, I would use a narrower, longer bread pan and check the loaf after 45 minutes and bake longer as needed. A cake tester inserted in center should come out clean. Once I make it as a single loaf, I will come back and add specific instructions.

What I changed: I deleted 1/3 cup of honey and increased the light brown sugar from ½ to 2/3 cups to compensate, as I am not a fan of honey with chocolate. I replaced canola oil with olive oil, which pairs well with chocolate. I substituted 2/3 cups barley flour for that much AP flour (barley goes very well with chocolate) and added 2 Tbs. of milk powder and 1 Tbs. flax meal to increase nutritional value. I replaced ½ tsp. baking soda with 2 tsp. baking powder in addition to the baking powder already present. (I am puzzled as to why King Arthur included it, as it interacts with the dutched cocoa to give an off taste.) I cut the chocolate chips from 1 cup to 2/3 cup.

[Mike Nolan]

I wound up doing some plumbing work and deeper cleaning than I had planned because we had some water back up onto the kitchen floor. Green Gobbler seems to have worked its magic on the drain line, but I'm going to put it down the kitchen drains again later tonight. (I really ought to do that every few months.) I'm still working on sanitizing that part of the kitchen floor.

So we both wound up having just salads for supper.

[Mike Nolan]

We have decided that the icing is better today than it was yesterday. I think it just needs time for the flavors to meld together. (And I did make it on Wednesday so it had aged for a day.)

[Mike Nolan]

We had steak and mushrooms, and a cinnamon roll for dessert in lieu of birthday cake. (I turned 76 today.)

[Mike Nolan]

It took me several edits, but I got all 6 photos into this post.

Here's my first try at a Hani's Bakery Malted Cinnamon Roll copycat recipe

Here's the dough rolled out with the cinnamon schmear on top

Here's the dough rolled up and ready to go in the freezer

Here's one that has been cut after removing the dough from the freezer. (That technique works very well!)

Here are the rolls ready to rise

Here's one baked roll, ready for icing

Here's two rolls with some icing on them

The dough is great, the schmear is a bit too heavy and quite a bit of it sunk to the bottom of the baking cup. The icing is a bit of a disappointment, doesn't taste like a cream cheese icing.

Would I make it again? Possibly, but with some changes, especially to the icing. I really liked the idea of freezing the dough before slicing it, that technique I will almost certainly use again. I might use a combination of light brown sugar and granulated sugar in the schmear instead of mostly dark brown sugar.

I'm running tests to see how well they freeze, since a dozen cinnamon rolls is like a week's worth or more for us.

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[Mike Nolan]

What I did was search for terms like Hani's bakery NYC cinnamon roll. I came up with a recipe, possibly AI generated, that used a tangzhong dough (rather than a brioche dough) with a lot more ingredients in it than the ones shown in the Hani's video on Youtube. Similarly, the schmear recipe had cream in it, and the cream cheese glaze was missing the nutmeg shown in the video.

When I printed it, some stuff apparently was in the top and borrom margins (printing tools for net content have gotten worse over the last few years, IMHO, probably because the net sites put stuff in so you need to use their print option, which usually gets you several pages of ads and other useless stuff), so the printed copy was missing the butter and flour ingredients and amounts from the schmear.

I'm going to make the glaze and dough later today, and maybe the schmear as well, hopefully I can make the rolls tomorrow.

[Mike Nolan]

I'm going to try making a small batch of those cinnamon rolls this week, I found a recipe that comes close but apparently I mis-printed it and two ingredients in the shmear were missing plus one in the icing (nutmeg), and now I can't find that link online. Plus it was using a tangzhong dough rather than a brioche, so I'm doing a mash-up of several recipes and will wing parts of it. If it works, I'll post the recipe later on.

[BakerAunt]

I began Tuesday's baking with two dozen zucchini muffins, using my adaptation of the Shipyard Galley recipe. I used the rest of a yellow zucchini (Golden Arrow). I left out the walnuts, as they are not suitable for a two-and-a-half-year-old. Maybe that is why I got only 23 instead of 24 muffins. In the afternoon, I baked Blueberry Cobbler for tonight's dessert.

I realized after we all had sandwiches at lunch on Tuesday that I was going to run out of bread tomorrow, and I was unsure that there would be enough for everyone on Wednesday, so after dinner I baked Whole Wheat Oat Bran Bread, a process that kept me up until well after midnight. However, with three loaves, I feel we are in good shape for the rest of the week, I will probably freeze just one for now.

[RiversideLen]

I'm thinking it might be a good seasoning (in moderation) for meatballs.

Tonight I made tacos. Corn tortillas with Mexican style cheese on top, put in the toaster oven on convection mode until the cheese melted, then topped with diced pork, salsa & lettuce, reheated leftover mashed potato, sugar snap peas and carrot.