What are you Baking the Week of August 2, 2020?

[Mike Nolan]

I've been thinking of making cinnamon rolls using a brioche dough, not sure if I'll get it done this week.

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[cwcdesign]

Now that the countertops are in!! and they look great, tomorrow I might try baking the lime sugar cookies I've been wanting to make. I was already scheduled to have yesterday and today off and they gave me tomorrow off too.

[BakerAunt]

Ah, yes, Cwcdesign! New kitchen countertops need to be christened with flour!

On Sunday, I reached into the treasure trove of blueberries that we had picked and baked an 8x8-inch blueberry streusel coffee cake, rifting off the recipe in Recipes from the Old Mill (p. 143), a favorite baking book I have mentioned previously. My changes were to half the salt, add 2 tsp. flax meal, and use buttermilk in the cake. For the streusel, I replaced 1 of the 2 Tbs. of butter with 1 ¼ tsp. grapeseed oil, which meant that I melted the butter instead of cutting it in. I also used ¼ cup quick oats rather than nuts in the topping. I baked it in a glass 8x8-inch square dish, so I reduced the temperature by 25F and baked it on the third shelf up. It needed about three additional minutes. We had some for dessert, and it is delicious.

[Italiancook]

I was in a hurry to satisfy a cake craving. I made KABC (that Doesn't roll off the typewriter) Vanilla Cake Pan Cake for the 2nd time. First time, I noted that it doesn't taste vanilla in spite of a tablespoon of vanilla. I suggested to myself that next time I also add some vanilla bean. But I didn't do that today. I was also craving chocolate frosting and didn't want the extra vanilla to detract from the chocolate. I frosted it with the Allrecipes.com Creamy Chocolate Frosting. Since the cake is in an 8" pan, I had leftover frosting that I froze.

Should vanilla bean be added to the dry or to the wet ingredients?

[RiversideLen]

I baked a pizza with pesto as the sauce. Topped it with olives, red onion, sausage, mushroom and red bell pepper.

[Joan Simpson]

Cwcdesign enjoy your new countertops!

[skeptic7]

I did an Apple Pizza on Sunday. My normal whole wheat crust but a little thinner than normal as I baked it in a larger frying pan.

[chocomouse]

Today I made a Berries and Cream Cake, one of my absolute most favorite desserts. It's not really a cake, more like a cheesecake, but not really a cheesecake. It's baked in a 10" springform pan. The crust is like a shortbread, then a quart of berries (I used blueberries, and next will be blackberry, then a raspberry, and I plan to try a peach) poured into the crust. A filling of sour cream, sugar, egg, vanilla is poured over all of this. It's not very sweet, but the fruit just takes the flavor over the top! I got the recipe from a local newspaper recipe contest many, many years ago. About 5, maybe 10 years later, KAF published it online as their recipe. My original newspaper copy says nothing about KAF. I noticed today, as I searched to compare their recipe to the original, that it is no longer on their website. If anyone is interested, I'd be happy to post it here.

[BakerAunt]

Oh, please do post it, Chocomouse!

[Mike Nolan]

I'd like to see it too, it sounds similar to a clafoutis recipe.

[BakerAunt]

On Tuesday evening, I made the dough for another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them either at the end of this week or beginning of next week.

[chocomouse]

I've posted the recipe for Berries and Cream Cake in the Recipes forum. BakerAunt, I think you'll need to make quite a few modifications; the fat content is high, but that is what makes it so tasty! Mike, I think a clafoutis is more like a Dutch Baby, as that has quite a few eggs and no butter, but is also a great way to eat berries. Enjoy!

[BakerAunt]

Thank you for posting the recipe, Chocomouse. I knew when I asked that it might mean experimentation on my part. I would need to use a different kind of crust (I miss shortbread). I don't know if the recipe would work with low-fat sour cream or not. Perhaps after the pandemic--when we can have dinner parties again!--I could make if for company and have just a small piece.

[RiversideLen]

I made my usual sandwich buns today and will bake a pizza for dinner.

[BakerAunt]

We are out of bread, so on Wednesday I baked two loaves of my version of Grape Nuts Bread. I adjusted it last February to use more whole wheat flour. I kept that change this time, but where I used 3 cups bread flour last time, I used 2 cups bread flour and 1 cup KAF AP flour this time to see if I can back off using such a high amount of bread flour. The bread rose somewhat more slowly than usual, but it had a good rise and some oven spring. I erred on the shaping on one loaf and have a slight blow-out on the top, which is unusual. We will cut into one loaf tomorrow for lunch, and the other is destined for the freezer.

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