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[BakerAunt]

It's always good to have a spare loaf of banana bread, Joan.

My husband requested a soft cookie. (He was not thrilled with the crunchiness of the Maple Walnut Biscotti that I last baked.) I baked a double recipe of my Drop Sugar Cookies that use avocado oil instead of butter. I coated them with green sugar, as St. Patrick's Day is a week from tomorrow.

[Mike Nolan]

I've been defrosting a freezer the last two days, and I found a container of my onion soup, so we tried an experiment with French Onion Soup tonight, we used some parmesan crisps that they sell at Sams that are virtually carb-free, 19 of them is one carb. We used a half-dozen of those in place of the stale bread that traditionally goes on top, with whole milk mozzarella on top of that.

We tried one small test bowl, and both of us liked it well enough that we had full bowls of it (with one half using parmesan crisps and the other using a 25 gram slice of bread, just to complete the comparison test) for supper.

I need to work out the carbs on the soup, if you look onion soup up on the web you'll get numbers all over the map, from 8 carbs to over 45. My guess is the latter is assuming a big hunk of stale bread on top. I'm currently coming up with about 25 carbs/bowl, but I think that's probably overstating it a bit. But the ketogenic diet book I bought a while back has some sample meal plans and some of the dinners are in the 45-65 carb range, so a 35-40 carb meal is doing OK.

We had less than half of the soup from the freezer, so we've got another French Onion Soup dinner coming in the next few days. Yummy and probably reasonably keto-friendly. (I'll know for sure in the morning when I check my ketones.)

Gruyere cheese is traditional for French Onion Soup, but I've seen recipes that use paremesan or mozzarella. I've also used a four-cheese blend that we used to get at Sams that they sadly no longer carry, and I've used havarti with some mozzarella on top (because havarti will melt but it won't brown).

[Mike Nolan]

I'm baking one loaf of semolina bread, shaped longer than normal so each slice has a small cross section area, meaning fewer carbs. (We use the 50% rule on most breads, weigh it in grams and divide by 2 and that'll be within a few carbs.)

[chocomouse]

I made KAF's "Bake of the Year 2023", the coffeecake recipe with 10 (? or so) variations. The Raspberry Cream Cheese Coffeecake has been on my to-bake list for about a year. We ate some after dinner tonight, and it is delicious. However, I doubt I will ever make it again. There are 4 layers, which is like making 4 separate cakes: the raspberry layer, the cream cheese layer, the crumble layer, and finally the batter - which goes on the bottom. It took me an hour to make (plus 50 minutes to bake), and I had a huge pile of bowls and utensils to wash, plus 2 countertops to scrub. I believe they posted a chocolate version, not sure I'll even look for it, 'cause although I'd love to eat it, I don't want to make it!

[Mike Nolan]

We had meatballs in marinara on cauliflower rice (and a little shredded zucchini, just to see if we liked it--not really.) We had a slice of cheese toast made with Dave's Killer Good Seed bread.

A bit high on carbs for the meal, but some days you need to splurge a bit.

[chocomouse]

I roasted boneless chicken thighs, which we had with a Mediterranean salad of orzo, cucmbers, onion, red pepper, cherry tomatoes, kalamata olives, and feta cheese with a tangy dressing (which I also used to marinate the chicken) and steamed fresh green beans.

[RiversideLen]

Tonight I had meatballs (one chicken and one pork), garlic mashed potato and brussels sprouts.

[Mike Nolan]

We're having tacos tonight (or taco salad without a taco shell.)

[BakerAunt]

On Friday, I took the King Arthur recipe for Maple Walnut Biscotti and adjusted it by replacing 1 ½ cups of the AP flour with white whole wheat, adding 3 Tbs. milk powder, and replacing the 1/3 cup of butter with ¼ cup avocado oil. I thought the recipe would work, since the butter in the original recipe is melted. I changed the mixing instructions so that all the dry ingredients and sugar are mixed together, then the wet ingredients are added, along with the walnuts. I followed the baking temperature and time for the first bake, but when I put the cut pieces back, I reduced the temperature from 350 to 325 F and baked for 15 minutes. The biscotti have a great maple flavor and will go well at teatime.

Note: I made a correction to this post. It should be 6 cups of flour/grains.
Skeptic--The recipe has 1 cup sourdough starter (that would be 1/2 cup of flour), 3 cups whole wheat flour, 1 1/2 cups bread flour, 1/2 cup pumpernickel flour, and 1/2 cup of King Arthur's Harvest Grains. So that is 6 cups of flour/grains. The bowl helps the bread hold its shape. I might be able to do it with the cloche bottom, but I worry that it might stick to the lid along the sides. I have done a 3-cup recipe in it that I like.

[BakerAunt]

It's good to have you posting again, Aaron. Thanks for your condolences on the hand mixer.

On Thursday morning, I baked Orange Breakfast Muffins, a recipe that came from a Grape Nuts cereal ad in the old Los Angeles Times food section. (I'm not impressed with the current L.A. Times food section, from what I have seen of it online.) I altered the recipe by replacing AP flour with white whole wheat, reducing the sugar from ½ to 1/3 cup, cutting the salt from ¾ to 1/4 tsp., reducing the baking powder from 3 tsp. to 2 tsp. and adding ¼ tsp. baking soda, and replacing ½ cup melted butter with 1/3 cup avocado oil. The orange I used was not that juicy, although it produced a good amount of zest. I only had ¼ cup, so I added water to get the ¾ cup liquid. I had part of an egg to use up, so I used it and another one for the two eggs. I also added 3 Tbs. milk powder. I reduced the temperature from 425 F to 400 F and baked the twelve muffins for 15 minutes. The orange flavor does come through, although not as strongly as it would have if I had had the full amount of orange juice. It was nice to be able to bake a healthier version of an old favorite.

In the evening, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

[RiversideLen]

Last night I made a Betty Crocker Cherry Chip cake. I subbed 2 of the eggs it called for with flax seed meal hydrated with water (1 tablespoon of flax seed meal with 3 tablespoons of water soaked until it turns into a paste, per egg). I figured the flax meal would turn it into a health food :). Also used milk instead of water to give it some calcium. I topped it with white chocolate ganache and shredded coconut. It baked up nicely and turned out tender and moist, somewhat crumbly.

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[BakerAunt]

I took advantage of having recently fed my sourdough starter and, having made the levain Monday night, I baked my Rustic Sourdough Mixed Grains Bread on Tuesday. I used a Romertopf glazed bowl (greased with Crisco and coated with farina) and put the cloche top on it. This loaf came out particularly well in appearance, so maybe I am getting better at forming a boule. I look forward to slicing the bread tomorrow.

I think that I will stick to my ceramic bakers. With this recipe, I put the covered bowl, with dough that has risen for 35 minutes and then been slashed, into the cold oven, set the temperature to 425 F, turn it on, and bake for 55 minutes. It's nice to be able to use the pre-heating as part of the bake.

[Mike Nolan]

I've been looking at keto-friendly muffin recipes, and I'm not impressed.

So, I tried an experiment today. I made up the liquid base for muffins: butter, sugar (allulose), egg, buttermilk, leavening, vanilla and salt, then divided it into five parts and added 5 different type of flours to it:

Wheat, Almond, Coconut, Sunflower and Walnut

The left column is the wheat one, the top row is almond, the 2nd row is coconut, the 3rd row is sunflower and the 4th row is walnut.

Below is what I got, some baked and held together better than others for a variety of reasons.

What I've learned from the baking stage:

Almond flour has the reputation of baking most like wheat, and that was true here.

Coconut flour absorbs a LOT more water than other types of flours and needs something to bind it together better, such as egg.

Sunflower and walnut take longer to bake and don't hold together well, they probably need more egg as well.

But I was more interested in taste than texture. (Texture can be adjusted more easily.)

As for taste, so far I like the sunflower and almond ones the best (of the non-wheat ones). I'll let Diane sample them this evening and see what she thinks. The coconut one was the easiest to identify, as the coconut flavor comes through. The walnut one was good but a bit overpowering, walnut as a blend with other non-wheat flours seems promising, though.

I also took the remaining batter and mixed them all together and baked them. I haven't tried tasting that yet.

A small amount of wheat flour added to other flours also may have potential, and in small amounts it doesn't add many carbs. 2 ounces of AP flour spread over 24 muffins would be less than 2 carbs each. (If I get arrested by the food police overnight, tell them I did it for SCIENCE!)

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[RiversideLen]

Mike Nolan wrote:

Can they be used both ways? Otherwise you've got a pan with limited uses.

The one made by Lodge can be. The other one, the Challenger, the base can be used as a griddle.

Skeptic, I agree, that one especially (the Challenger) is really heavy. Cast iron in general is heavy.

[RiversideLen]

I made garlic mashed potatoes. I put a smashed garlic clove in with the potatoes as they are simmering. I whipped them (with my hand mixer) with milk, a touch of butter and some parmesan cheese. This caused mashed potato to fly all over my stove top (need to use a taller pot next time). The potatoes were good with just a little garlic in the background. I could put in more parm next time. I had it with a stuffed pepper and brussels sprouts. I have enough potato left for tomorrow.