Home › Forums › Baking β Breads and Rolls › What are You Baking the Week of December 3, 2017?
- This topic has 30 replies, 11 voices, and was last updated 7 years ago by RiversideLen.
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December 6, 2017 at 8:22 pm #10060
Wednesday afternoon, I baked Whole Wheat Sourdough Cheese Crackers, using the dough I made up last week.
December 7, 2017 at 1:25 pm #10062I made pizza last night, it was not my most successful effort. I couldn't find the thin crust recipe I've been using and the one I tried was a disappointment.
December 7, 2017 at 9:05 pm #10063On Thursday, I again tried baking the Polenta Asiago Bread, from Sift (Fall 2015), p.69. This time, instead of course-ground corn meal, I had polenta (corn grits) from Bob's Red Mill. I'll write a further analysis tomorrow in the thread I started about the recipe.
December 7, 2017 at 9:14 pm #10064Today I made a pan of brownies using Ghirardelli's box mix. I subbed milk for the water and doubled it and added a half cup of oats. Alright, that makes it health food, doesn't it?
December 8, 2017 at 4:38 am #10067RiversideLen, right now, I wish I had made brownies from Ghiradelli's box mix. Instead, I attempted to make them from scratch. The recipe calls for heating butter, sugar & a little water to boiling, then adding 6 oz. chocolate chips. Pour that mixture into a bowl, mix in dry ingredients, 6 more ounces chocolate chips & chopped nuts. I managed to dump in the extra chips & nuts. Ten minutes after pan was in oven, I noticed the dry ingredients were still on the counter!
I planned to give the entire aluminum pan of brownies to a family friend. My first reaction when I discovered my mistake was to throw the whole kit 'n caboodle into the trash. After a few seconds, I realized I had nothing to lose. I pulled the warm pan out of the oven, stirred in the dry ingredients and popped it back into the oven. I have no idea how these will turn out, but I have so little confidence in them that I'm no longer going to giveaway the whole pan.
When cooled, I'll cut and taste test. If they're passable, I'll cut them into pieces and give in a bag. If I'd known I had to do that, I would never have cooked them in a throw-away container. I don't recall BakerAunt's full quotation, but my mistake proves that at least I bake . . . or try to.
As for your oatmeal in brownies, you're right, Riverside Len -- those are healthy brownies. After all, chocolate is the most important food group and oatmeal is a healthful food.
December 8, 2017 at 2:13 pm #10072Late this morning I baked Eggnog Scones, using the recipe on the KAF website, except that I substitute in 3/4 cup of whole wheat pastry flour. I'm using a different kind of eggnog, so I tried deleting the eggnog flavoring, but although these are good, the recipe does actually have a more assertive eggnog taste with it.
Note: At room temperature, the eggnog taste comes through nicely, so the scones do not need the eggnog flavoring. These scones are at their best at room temperature--no need to get up early to bake and serve warm!
- This reply was modified 7 years ago by BakerAunt.
December 9, 2017 at 12:38 pm #10093It began snowing this morning, the first real snowfall of the season. My husband estimates that we have had 3-4 inches of the big wet snow. He should know, as he is shoveling it. I am inside, where I have tried a new recipe, Gingerbread Biscotti:
I tasted the crumbs from when I cut them after the first bake, and the taste is delicious. I didn't use the optional nuts or chocolate chips, and I did not use the egg white glaze, although I sprinkled the logs with cinnamon sugar before baking.
December 9, 2017 at 6:29 pm #10103I made chewy molasses cookies - again. I made them a few weeks ago and put them in the freezer for our Christmas cookie tray, but somebody ate them! So today I just scooped them onto a rimmed baking sheet and put them into the freezer for a few hours, then bagged them in a zip lock. I don't know anyone who eats frozen cookie dough!!
December 9, 2017 at 8:33 pm #10108I've been known to eat frozen cookie dough. π
December 9, 2017 at 8:36 pm #10109One time when I was trying to estimate how much batter to make for a shaped Wilton pan, I filled the pan to the 2/3 mark with pie beans, then poured them into a measuring cup.
December 9, 2017 at 10:11 pm #10114This week I made Sunburst Lemon Bars from the Barefeet in the Kitchen website. Also made a double batch of Crack Pie Bars for work. Which left me with 8 egg whites. So I tried the Irish Oatcakes from the Whole Foods website. Good thing I sprinkled sugar on top before baking - it was quite bland. Today I mainly made the cookie doughs for all the cookies I plan to bake for the Christmas platters. I also tried a new recipe for Andes Mint cookies.
I also have an overabundance of apples right now so have made up a couple of apple pie fillings for the freezer. Also made KA Cinnamon-Apple Challah bread.
Bakeraunt, the Gingerbread Biscotti looks yummy - will have to give it a try someday soon.
December 9, 2017 at 11:09 pm #10119I bake a loaf of braided bread this afternoon.
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You must be logged in to view attached files.December 10, 2017 at 7:55 am #10124Bread looks good Riverside Len.
December 11, 2017 at 5:22 pm #10159I did Pizza on December 9th. This is my default deep dish whole wheat pizza. I took it to Martial Arts practice and it was well recieved.
December 12, 2017 at 7:36 am #10172RiversideLen, you made beautiful bread. Thanks for sharing the photo with us.
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