What are you Baking the Week of November 27, 2022?

[Mike Nolan]

I have a lot of over-ripe bananas, must be time to make banana nut muffins.

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[Mike Nolan]

I just sliced up the last of the semolina bread, time to make more tomorrow.

[chocomouse]

I made two loaves of buttermilk oatmeal wheat bread this morning.

[Mike Nolan]

I have two loaves of semolina bread in the oven this evening.

[cwcdesign]

Will baked 3 loaves of sourdough this morning. He heads to LA on Thursday for 10 days. I will be baking over the weekend for the garden club bake sale the following weekend - I will freeze my cakes

[navlys]

I am thinking of making Biscochitos for our wine gathering. I saw a recipe in our paper and thought they sounded interesting. I couldn't read the reviews because I don't subscribe to the Sacramento Bee. Anyway I compared several recipes but none had only 1/2 tsp baking powder for 3 cups of sugar. (paper recipe). Am thinking less baking powder, more crispy?

[chocomouse]

I made burger buns this morning.

[navlys]

Correction the Biscochitos recipe calls for 3 cups of FLOUR not sugar! OOPs!

[BakerAunt]

On Thursday, I baked for the first time this week. I wanted some Christmas spirit, so I baked the King Arthur Spiced Rye Ginger Cookies, with two changes. I cut the salt in half and added 1 Tbs. Bob's Red Mill milk powder. To make them festive, I rolled them in an equal mixture of coarse red, green, and white sugar. The spice mixture does not agree with my husband, so I told him that I will bake another kind of cookie tomorrow.

By the way, Navlys: this recipe does not call for baking powder, just 1 tsp. baking soda. I suspect that you are correct about less baking powder for more crispiness.

[chocomouse]

I made rhubarb muffins with chopped rhubarb from the garden that I froze early last summer.

[aaronatthedoublef]

Wednesday was my middle child, Henry's, birthday. Hen is quiet and didn't or wouldn't tell us anything he wanted. So for breakfast I made him pancakes topped with bacon and Choco family fantastic maple syrup topped with a fresh baked chocolate doughnut and whipped cream. Violet said "that's what I want for my birthday breakfast."

I made him Stella Park's coconut cake which he liked but liked less than my patched-together-piece-meal coconut cake recipe. I'll have dig through my notes and resurrect it.

No pictures as I am going between computers and don't have everything on a shared drive yet.

I did a lot of baking last week and we still have pie left! I also have baked pumpkin pie filling. I'm thinking of putting it in a jar and labeling it pumpkin pie butter and giving it to some friends. Might be could on crusty toast.

[BakerAunt]

If you have pie left, Aaron, then your older son did not stay long enough to help finish them off! 🙂

On Friday, I baked my Lime-Pecan Biscotti, so that my husband will have a cookie that he can eat.

I also baked the Spiced Pumpkin Bread recipe from Stanley Ginsberg's Rye Baker blog. I used 500g of the Fairy Tale pumpkin that I froze last year. As I did last time, I used the bread machine to do the kneading and let it rise in a bread bucket. It is always sticky, but this time I added only one extra tablespoon of whole wheat flour. I probably could have gotten the shaping tighter, but it is a respectable loaf, although I had a bit of a blow out at one end. I am looking forward to slicing it at lunch tomorrow, as it is one of my favorite breads.

[BakerAunt]

Follow-up note: The taste of the Spiced Pumpkin Rye is the best of any time I have baked it. I think that the Fairy Tale Pumpkin is even better than the pie pumpkin for this recipe. The Fairy Tale is also a darker orange, and that shows up in the sliced bread.

I usually have trouble with the bottom of the bread being too well cooked. This time I put it on two baking sheets, and that made for perfect browning all around. I will use that technique again. I've also found that the bread bakes in my oven in 55 minutes not an hour.

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