What are you Baking the week of December 13, 2020?

[BakerAunt]

On Monday, I baked a new recipe for Chocolate Crinkle Cookies that was in a Lehman’s email. These use oil and not butter. The dough had to be refrigerated for a minimum of six hours. I substituted a third white whole wheat flour but otherwise followed the recipe. As the kind of cocoa was not specified, I used up some Penzey’s cocoa, the rest of some Dutch cocoa and finished the 1/3 cup with some double Dutch cocoa. Next time, I’d probably use the double Dutch and put in a bit of espresso powder. We ate some warm, and they are good. I am happy whenever I can find a cookie that keeps the saturated fat low. At this time of year, I really miss all my special cookies.

[cwcdesign]

This morning I made a batch of KABC’s No-Knead Cheese Burger buns for the freezer. It’s our favorite - it always comes out right (now watch - next time it won’t). I make the dough in the bread machine and finish in the oven. It uses cheese powder and the recipe calls for onion powder - sometimes I use garlic powder.

[Mike Nolan]

I made four pie crusts today, tomorrow I'll make a cherry pie with two of them, the other two will go in the freezer for another time.

[skeptic7]

I did chocolate almond biscotti yesterday. They are very tasty and I added KAF espresso powder for more flavor . I had better get the survivors into the freezer fairly fast.

Did anyone read KABC Blog on mini pies made in muffin tins? They look so very cute.

[cwcdesign]

I didn’t read that blog, skeptic, but I use my KAF hamburger bun pan for mini pies - it makes 6.

I cooked my English muffins today on the stove top on my Baking Steel. Each batch is an improvement. There is a possibility that I left the dough out too long for the first proof - yesterday was warm and they recommend 8-10 hours on the counter and then 12 in the fridge. I put it in the fridge around 6 but it had risen quite a bit. Next time . . .

[Joan Simpson]

I cut the Austrian malt bread today,it was very good and light and didn't have much crumbs when cut.I had a piece toasted in the toaster and one grilled in the fry pan,that's my favorite way.

[Mike Nolan]

Here's the cherry pie I made last night. My wife specifically requested that I not do a lattice crust.

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[Mike Nolan]

The Austrian Malt Bread makes great oven cheese toast. Spread butter or margarine on slices, top with a tablespoon or two of shredded cheese (we like a four-cheese blend we get at Sams) and put under the broiler until lightly browned.

And I always make the Austrian Malt Bread when we make a fresh batch of Cardinal Preserves strawberry jam.

[Joan Simpson]

Mike we love cheese toast so I will be making that with the bread,I'm happy with this loaf.

Mike your cherry pie looks perfect. Happy Birthday to your wife!!

[Mike Nolan]

I'm seldom happy with the edges of my pies, one of the reasons I like doing a lattice crust is you generally don't flute the edges of one.

I always wonder how people get such perfect fluted edges.

[skeptic7]

I did Spinach pizza yesterday.

[Joan Simpson]

I baked a loaf of KAF Cinnamon bread and one of The Classic Sandwich Bread.I used the tangzhong method for both loaves.The sandwich bread I used 2 cups white and 1 cup whole wheat.It had a good rise and was fast,it was a little over 4 inches baked in a 8 1/2 x 4 1/2.The cinnamon bread was very heavy in the mixing bowl I had to add more water than called for I even took part of the egg wash and put half that in to make it right.It had a good rise also this loaf was close to 5 inches high and I had a little of a pulling apart on the side.I made these for a friend so I won't even know how they taste or look inside,I'm feeling brave tonight lol.

[BakerAunt]

On Thursday, I baked a half recipe of Pfeffernusse. I just realized that I forgot the pepper! (Too much activity in the kitchen around me.) They will still taste good with the spices.

[BakerAunt]

I made up another batch of my Whole Wheat Sourdough Cheese Crackers on Friday evening. I divided the dough into fourths, wrapped each in saran, and refrigerated. I will bake the crackers sometime next week. I am irritated that I have somehow misplaced the nice ruler that I use; it is about 16 inches long, but it has centimeters on the other side, and it was perfect for measuring to cut the crackers into 3x3cm squares. My husband found another ruler that has cm markings that I can use until I find the first one, but this one is not as long.

[BakerAunt]

On Saturday, I adapted a Nordic Ware recipe, “Pumpkin Chocolate Harvest Cake,” and baked it in a Nordic Ware Christmas Wreath Bundt pan. I used my own pumpkin puree, so I deleted the water they use with canned pumpkin. I replaced 1 cup of the flour with 1 cup whole wheat pastry flour. I replaced 2/3 cup butter with ½ cup oil, I used 2 whole eggs instead of one egg and two egg whites. I added ¼ cup BRM milk powder and 1 Tbs. flax meal. I accidentally put in an extra ¼ tsp. cinnamon and twice as much nutmeg. I tried a different method of preparing the pan and clearly missed a section, as it stuck and broke as I turned it out of the pan. I managed to get the stuck part off and stuck it back on the cake. When we cut it, we will eat that part first.

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