What are You Baking the Week of July 21, 2024?

[BakerAunt]

No baking here today, as I spent the morning picking more blackberries.

Spread the word

      

  

  

[Mike Nolan]

I'm making custard this evening and possibly a small batch of peanut butter cookies using a different recipe than the one I tried the other day, a simpler one.

[Mike Nolan]

The bottom of the latest batch of peanut butter cookies are overbaked and the centers are underbaked. I think it has to do with the browning temperature of allulose, which appears to be a lot lower than that of sucrose. Glucose and fructose have the same chemical formula as allulose C6H12O6, sucrose is C12H22O11.

Here are the browning (caramelization) temperatures usually given for various sugars:

Fructose: 221F
Glucose: 302F
Galactose: 320F
Sucrose: 338F
Maltose: 360F

I've only found one source for the browning temperature of allulose, but it say it is 300F, which would mean using allulose is going to require changes in oven temperature and baking time, among other things. (Not using a dark baking surface is probably another requirement, I might have to use an airbake pan instead of a silpat.)

For the time being, I'm going to go back to the original recipe, they're under 10 carbs each and if I make them a little smaller they'd be even lower.

[RiversideLen]

I made a batch of burger/sandwich buns.

[BakerAunt]

We are getting low on crackers, so on Tuesday, I made dough for Whole Wheat Sourdough Cheese Crackers and refrigerated it for a few days.

[BakerAunt]

On Wednesday, I baked my version of The Shipyard Galley's Zucchini Muffins. Years ago, King Arthur sent the recipe out in an email--back when they were not into the fussy baking they now promote, which probably sends a lot of would-be bakers scampering out of the kitchen. I made the full recipe as a dozen regular and six large muffins. I will freeze the large ones for quick breakfast mornings, and we will eat the small ones over the next few days. The zucchini came from the farmers market.

[Mike Nolan]

I made a fathead dough pizza tonight, looks good, will report on taste later.

Update: Fathead dough is a combination of cheese (often both mozzarella and cream cheese), almond flour and egg. I subbed some of the almond flour for a tablespoon of vital wheat gluten.

Toppings were tomato sauce, mozzarella, mushrooms, artichoke hearts and salami.

I thought the almond taste was still a bit too forward, but the texture was very pizza-like. Fiddling with the flours further might improve it, so this is a qualified win, worth at least one more tweak. We ate 2/3 of it, I'll probably have the rest for lunch tomorrow. 6 slices, 10 carbs (6.4 net) per slice, including toppings.

Attachments:

You must be logged in to view attached files.

[chocomouse]

I made a batch of muffin dough, and put some last year's frozen raspberries in half and fresh blueberries in the other half. I also made 4 dozen orange-ginger cookies, using candied orange peel I made last spring. I scooped and froze some of the dough, maybe another 2 dozen.

[skeptic7]

I thought I had added a comment but it seems to have disappeared. I made scones with my father last weekend. Well I made them and he followed along the steps in the recipe. He said that he had liked them and wanted the recipe. I wrote down the recipe and showed him step by step. He doesn't do any baking so its not likely he will try on his own but its nice that he is interested.
I also made raisin potato rolls in the mixer. This recipe was chosen to use up excess milk but it always turns out well. Especially now that I add extra butter. This is slightly sweeter than most potato rolls but that complements the raisins. I think I am getting the hang of using a mixer. Instead of expecting the mixer to do all the work, sometimes I stop and knead the dough by hand a little.

[Joan Simpson]

Awe Skeptic7 just knowing your Dad wanted to make them had to bless your heart.The raisin potato rolls sound delicious too. I made Oatmeal Scotchies today for poker night tomorrow.The recipe was on the back of butterscotch chip bag and didn't disappoint me. I had ate 3 before I cleaned up the kitchen 😋

Attachments:

You must be logged in to view attached files.

[BakerAunt]

Ah, Joan, that was one of my favorite recipes before I mostly stopped consuming butter unless I had a lot of other people around to help. I think that they updated the recipe, but the one I used from years ago had a bit of orange extract in it, and for me, that made the recipe.

[Mike Nolan]

Interestingly enough, the fathead dough pizza I made, using mostly almond flour, tastes less almondy when it has been reheated.

I have a bag of the King Arthur Keto Wheat Flour Blend but haven't used it for anything yet. I may try it on the fathead pizza dough, 1 cup is 56 carbs (16 net carbs) compared to 95 carbs (92 net) for AP flour. The almond meal/VWG mix I used in the fathead dough the other day works out to 46 carbs (34 net). My wife counts total carbs, she thinks that works better for computing insulin doses, I look at net carbs.

[Joan Simpson]

BakerAunt the recipe said I could replace vanilla with orange peel so next time I may try that with extract or peel.They are so good , I definitely have to get them out of the house 🙂 My sister in law has told me to bring leftovers to her <3

[BakerAunt]

Joan--the recipe was called Oatmeal Scotchies

2 1/4 cups flour (I added the 1/4 cup for a firmer cookie.)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

1 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
2 eggs
1 Tbs. water (I omitted for crunchier cookies)
1/2 tsp. orange extract
1 1/2 cups old-fashioned oats
12 oz. package butterscotch chips

I often added 1/2 cup sunflower seeds

[Mike Nolan]

I'm thinking of making peanut butter chocolate fudge bombs tonight.

[Author]

Posts