Search Results for '("C'

[Mike Nolan]

This morning there were two young fox kits (cubs, pups, all 3 terms are used) on the back patio, probably around 5 months old. One jumped up on the ledge where a squirrel was eating peanuts and the squirrel was not amused.

So now we're sure that the fox pair we've been seeing all year are raising young nearby.

[Mike Nolan]

This Texas Chocolate Sheet Cake was weird, the texture of the cake was more like seitan (which is also made from wheat gluten), very chewy, and the frosting is best eaten with a spoon.

The flavors were better, so next time I'll go back to the flourless cake recipe I used the last time around but stick with regular cocoa, not the Dutch stuff, which was bitter. Making cooked sugars with allulose seem to be a bit of a challenge, it doesn't behave like either sucrose or glucose for how it cooks, so I need to work on the frosting. (Powdered allulose is even more expensive than granulated alluolose, though, so experimenting with it will be limited.)

[BakerAunt]

I saw this recipe for zucchini mini-pizzas (low carb), Mike, and thought that I would pass it on to you and Diane.

https://www.healthline.com/health/nutrition/zucchini-pizza-bites?slot_pos=2&utm_term=feature&utm_source=Sailthru%20Email&utm_medium=Email&utm_campaign=authoritynutrition&utm_content=2024-06-16&apid=40847760&rvid=c7d04c15fc60c5ae13e656bf051d78af94414e2fa34dd4b0ba24e316ca28ccf6

[RiversideLen]

All I have is a loaf of store bought wheat bread (365 from Whole Foods, not bad) but I think I want a burger for dinner, so I'm making a batch of burger/sandwich buns.

[Mike Nolan]

I am trying using daikon radish in place of potato in potato salad, the more it cooks the less it tastes like radish, so maybe after I add the oil and vinegar and other ingredients (celery, onion, celery salt, celery seed, hard boiled egg), it'll have some similarity to potato salad.

[Mike Nolan]

It looks like our attempt to turn a rescue cat (back) into a house cat has failed.

He has been mis-behaving when he wants outside, jumping on the table and peeing, etc. We tried taking him out on a leash for two weeks and that seemed to work OK, so on Wednesday we tried letting him out without the leash. He came in a couple of times, including during the hottest part of the afternoon for a nap, but went outside around suppertime and hasn't been seen since.

He had apparently lived outdoors for about 9 months, so he's got street smarts and probably can handle himself with the other critters in the neighborhood. He could still show up again, but I'm not counting on that, and the lack of knowledge as to his situation is unsettling. We did check the animal shelter today, lots of cats but no Jack.

We might decide to get another cat at some point, right now the shelters are overflowing with kittens, but I think we need to get some of Jack's leavings cleaned up first.

[Mike Nolan]

I'm making a batch of keto hot dog buns tonight (under 8 carbs each) using vital wheat gluten, oat fiber and whey protein isolate. I left out the flaxseed flour, which did poorly in my flours test a few weeks ago.

[BakerAunt]

We were out of cookies and granola, so on Friday morning, I baked my adaptation of Peanut Butter Honeys, a recipe that Mumpy posted on the Baking Circle. I use white whole wheat, peanut butter without additives, and add 2 Tbs. powdered milk and 2 tsp. flax meal. I replace 4 Tbs. of butter with 3 Tbs. avocado oil. The recipe makes 23, and I can bake all of them on my large sheet pan. I find that 9 minutes is sufficient baking time (turning halfway). These are a cookie that you do not want to overbake, as the honey will have an off taste. I used honey from a favorite farmers market vendor.

While the cookies were baking, and the oven temperature cooling afterwards, I mixed up the granola, which bakes for two hours. Predictions are for very hot weather next week, so I am trying to plan ahead on my baking.

[BakerAunt]

I hadn't noticed that the recipe did not include the yield.

I do not have, or want to have, "biscuit mix," and I only use the peanut butter that requires the oil to be stirred back into it when the jar is opened. (I got a great knife for doing that from Lehman's.)

If I ever try the recipe, it will be with homemade biscuit mix and that kind of peanut butter. Of course, if one of the bonus kids who likes Jiff comes to visit, there might be leftover peanut butter to use up.

[chocomouse]

OK, Joan, you've talked me into it. This is the 2nd one you've made in a few weeks, and I have carrot cake on my list, but not made it yet. Next week I will, I promise! I also have that same Tupperware (I think) cake holder, from many, many years ago. I use it for a lot of things, even turned upside down with the base as a lid.

[Joan Simpson]

I made another Carrot Cake to take to Poker Night tomorrow. I made a mess today in the kitchen.First off I didn't start with a big enough bowl .I had sugar and oil in when I started mixing it went everywhere (I didn't use my guard) I had to wipe counters and floor, so start adding flour and it was slinging good, stopped the mixing changed to a bigger bowl, wiped up lots more and know now I'm going to add more flour and cinnamon to compensate for what was lost. Just added about a half cup of flour and a tsp more cinnamon and we shall see tomorrow night, looks good. What a day but I shall smile.

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[BakerAunt]

A peanut butter cookie made with Sweetened Condensed milk and Bisquick (biscuit baking mix). Who knew?

https://www.jif.com/peanut-butter/recipes/easy-peanut-butter-cookies

And here is a link to the story:
https://www.eater.com/24170596/jif-jar-peanut-butter-cookie-recipe-back-of-the-box?ueid=c2ffcf78ce760c4feca3d04b80fdc8a1&utm_source=Sailthru&utm_medium=email&utm_campaign=Eater%20National%20-%2006/10/2024&utm_term=Eater%20Today

[Mike Nolan]

We got one black raspberry today, but the big patch on the east side got ripped out last fall and it will a year or two before it rebounds (if it does at all), so I'm guessing a handful a day might be the peak this year.

[BakerAunt]

White Whole Wheat Apple Cider Baked Doughnuts (makes 12)
Marliss Desens adapted this recipe from a King Arthur Flour emailed recipe. It is still on their site, but no longer uses whole wheat flour. I first baked the recipe November 2013, then revised it on March 13, 2019. The third revision, on November 6, 2021, is the best.

2 cups white whole wheat flour
2 Tbs. milk powder (optional)
1 tsp. cinnamon
½ tsp. salt
1 ½ tsp. baking powder

3/4 cup sugar
1/3 cup canola oil
3 large eggs (or 2 ½ eggs)
1 cup unsweetened homemade applesauce
1 tsp. boiled cider
½ tsp. vanilla

For coating: cinnamon sugar (I like the Penzey's blend which has vanilla in it)

Alternate Glaze: 1 ½ cup powdered sugar (sift after measuring)
3 Tbs. maple syrup (Real Only!)
¼ tsp. real maple flavoring
2-3 tsp. milk (or evaporated milk)

Directions:
Use The Grease to coat the wells of two 6-well doughnut pans. Preheat oven to 350F.

In a small bowl, whisk together the dry ingredients.

In a medium bowl, use a hand mixer to combine oil and sugar. Add eggs and mix to combine, then applesauce, boiled cider, and vanilla. You can whisk by hand, but the mixer does a better job of getting the oil and sugar combined. At this point, I put away the mixer, add the dry ingredients, and mix with a cake whisk (flat). If you use the mixer, use the lowest speed. Do not overmix or doughnuts will be tough.

Using a small "spoonula," drop batter into wells of the doughnut pans. I find that three "glops" of the thick batter works well. When all the batter is distributed, smooth out, as needed.

Bake for 17 minutes, or until tester comes out clean. Remove from oven. Let cool about a minute, then turn out onto a rack. If sprinkling with cinnamon sugar, put on a platter, and lightly sprinkle.

If glazing, first let cool completely. Mix glaze ingredients in wide, flat bowl. Dip each doughnut top into glaze, then set on platter to serve. (Note: glaze does not stand up to long storage.)

What I changed: I replaced regular whole wheat with white whole wheat flour to allow the other flavors to emerge. I reduced the sugar from 1 ¼ cups and the salt. I reduced the boiled cider from 4 Tbs. to 1 tsp., and the vanilla from 1 ½ to ½ tsp. I also changed the directions to sprinkle the cinnamon sugar on hot doughnuts. These are best with homemade applesauce, which is always thicker. Based on my experience with oil cakes, I also changed the mixing directions, so that the sugar is combined with the wet ingredients.

[BakerAunt]

That recipe sounds very good, Chocomouse. I'll look for it in my Peter Reinhart cookbooks.

On Tuesday, having made the levain the previous evening, I baked my Rustic Wholegrain Sourdough Bread in a Romertopf bowl and the cloche from my baking set. Today may be the last cool day (mid-70s) that we will have for a while.

After baking the bread, as I already had a hot oven, I baked an adaptation of Apple-Cinnamon Bars, which is from The Baking Sheet Newsletter, Vol XII, No. 1 Holiday 2000 issue. I replaced the AP flour with white whole wheat and cut the light brown sugar from 34 to ½ cup. I used a scant 1/3 cup of cinnamon chips rather than ½ cup. I replaced 6 Tbs. butter with 4 Tbs. avocado oil. I used a partial egg and another small one for the large egg, because I wanted to use up the partial one but did not think it would be enough. I added 1 Tbs. of both milk powder and flax meal. I used ½ cup of apple butter from a jar that I canned last winter. I made just a half recipe of the glaze but used butter, as sometimes there is no substitute. We will start having it for dessert tomorrow.

Oh, and instead of a 9 x 9 pan, being mindful of how apple affects my metal pans, I again used the glass 11 1/2 x 7-inch baking dish.