What are you Baking the Week of August 4, 2024?

[Mike Nolan]

Nothing new planned yet, but the pizza I made using the King Arthur keto wheat baking flour was good enough that it is likely to show up on the menu more frequently. The biggest factor is cost, that stuff costs about $12 a pound and it takes just under half a pound for a 12 inch pizza. (By comparison a half-pound of AP flour is well under $1.)

I suspect packaging is a non-trivial factor in the cost, it has to be more expensive to make 5 1-pound bags than one 5-pound bag.

Still a whole lot less than ordering take-out pizza, which isn't low-carb, though.

I order a 3 pound box of CarbQuick, it is a low-carb replacement for BisQuick. They also have a pizza dough recipe, I'll have to try that one as well.

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[chocomouse]

I made burger buns today.

[cwcdesign]

I made Vanilla Chai bars from KAF today. The original recipe called for Sprouted Rye flour and I still had some in the freezer. I also have some of their chai spice left. I had everything else on hand or so I thought. I'd already run to the market twice today, so when I discovered I didn't have brown sugar, I decided to use what I have on hand which is a brand of pure cane sugar (less processed than white) that I use for my tea and such - I don't always use it in baking as it doesn't "melt" as well as regular sugar. I also left out the salt since I bought salted butter by mistake. The bars are as good as I remembered, but I think I will cut the sugar the next time and we liked the saltiness the butter added.

[Joan Simpson]

Cwdesign I hope you stay safe during this storm, praying for everyone.So far we've only gotten rain.

I use salted butter with all my baking.

[BakerAunt]

I hope that Joan and CWCdesign are doing ok with the storms moving into Georgia.

Ever since Joan baked the Oatmeal Scotchies cookies, I have been wondering if I could develop a healthier version that I could eat occasionally. I needed a distraction on Monday, and we were going to be out of cookies after today, so I checked and found a half bag of Nestles butterscotch chips in the second refrigerator that have been there since before I gave up saturated fat in butter and chips, which I think was four years ago. I tasted one, and it was fine. (I suspect they will never go bad.) I worked out a recipe, with avocado oil and water replacing the butter and baked a half recipe this afternoon. I will allow them to rest overnight, with the idea that, as with cakes, the flavor will develop during the rest. If we like them, I will post the re-worked recipe.

The chips give them about 1.45 g saturated fat per cookie. There is a bit of additional saturated fat from the egg, avocado oil, and sunflower kernels, but as these ingredients also contain healthy fats and nutrients, I did not include them in the overall tally.

[Joan Simpson]

BakerAunt I'mOK. I had a pine tree to come down and went across the road, thankful it didn't hit the well or my house . I had just sent my son a picture of the tree leaning and told him it looked like it was gonna come down within 20 minutes it fell and neighbors and kin people and strangers got a chainsaw and straps and got the trees cleared from the road.Cleanup will come later. My sister in law lives behind me and had a tree go through her roof.But they are OK.Praying for Cwcdesign is Ok and anyone in the storms path.

[cwcdesign]

So far so good here. The resort is open for business tomorrow. All of our team except me live in Brunswick and our opener is already nervous about the roads in the morning. Most likely I will be going in at 7 to open as i only live 5 minutes away. Today we had bands of rain off and on and the winds weren't too bad - tonight and tomorrow are supposed to be the worst. We still have power 🤞🏻it did flicker a few times.

Sorry about your tree Joan, but as you said, it didn't hurt anything - small blessings

[skeptic7]

I did a pan pizza with cheese, tomato and pepperoni today. Its the same recipe as last week but didn't rise as light and fluffy.

[Mike Nolan]

That must have been a pretty big file, Joan. I think I've got the limits set at 1280 x 1280 pixels.

[Joan Simpson]

I don't know Mike it's the same one I've been using?

[BakerAunt]

We had used up all the sandwich buns in the freezer, so on Tuesday, I baked another batch of the Whole Wheat/Rye/Semolina buns.

Follow-up on the Oatmeal Scotchies: My version is very good, but I do miss that buttery taste and texture. I would still bake the revised version, as it at least gives the butterscotch taste.

[BakerAunt]

I baked Blueberry Sweet Rolls on Wednesday. It is a cinnamon roll recipe with the interior dotted with blueberries, then rolled up and cut the roll into slices. And yes, the blueberries like to roll out, but I just stuff them back. The recipe makes 20, with 12 in one pan and 8 in another, but I got distracted and realized I'd stuffed 15 into the first pan, so I cut the last quarter into six pieces instead of five and found a smaller dish for it. I decided to try lining the glass baking dishes with parchment to make for an easier clean-up, which Len mentioned a while back. I am now sold on using parchment for future batches of sweet rolls--no more scraping the spilled filling off the pan!

[chocomouse]

I made a braided loaf, filled with a layer of lemon flavored cream cheese-sugar blend and then a layer of a thick blueberry sauce, and the finished braid sprinkled with crystalized sugar. I used to make treats like this to share with co-workers when I was working, and I miss the enjoyment I get from making something "fancy" to surprise friends. I have a small group of friends gathering here tomorrow, and look forward to sharing with them.

[Joan Simpson]

BakerAunt your blueberry cinnamon rolls and Chocomouse's lemon cream cheese braid sounds wonderful.

[BakerAunt]

My husband used the last slice of bread at lunch on Thursday, so in the afternoon I baked three loaves of Whole Wheat Oat Bran Bread. Two loaves will go in the freezer. We are having cooler weather, so today was a good day to bake.

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