What are you Baking the Week of October 27, 2024?

[Mike Nolan]

I started with a recipe online but then made changes to make it more keto-friendly, I'll post it here later today.

[Mike Nolan]

More Ossi Di Morti, these are the original recipe but I somewhere along the line I think I messed up and I wound up adding a lot more flour in order to get a dough that would roll out.

Each cookie weighs 5-6 grams, has just under 5 grams of carbs (wheat flour is about 75% carbs and sugar is 100% carbs, so that seems to make sense) and about 30 calories.

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[chocomouse]

Today I baked apple-cinnamon scones and chocolate chunk oatmeal cookies.

[Joan Simpson]

I baked a sour cream pound cake for the poker game tonight.crunchy edges broke off but that's OK I like them the best 😉

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[Mike Nolan]

I baked a second tray of the ossi di morte cookies today, I think letting the dough hydrate for 36 hours made a big difference in how easily it rolled out, I needed a lot less extra flour this time. I suppose that shouldn't surprise me, a lot of dough for shaped cookies needs to hydrate for at least 24 hours.

[navlys]

Yes please. Thanks

[BakerAunt]

Hi, Navlys. I posted the recipe from that long ago King Arthur email. It is no longer on their site. You should be able to adapt it to your scone pan, following Chocomouses's suggestion about using a cookie scoop to portion the dough.

Looking at the recipe, I'd probably cut back the vanilla in the dough.

If you try the recipe, let us know how it works. I might try to develop an oil version.

[RiversideLen]

I had a box of blueberry muffin mix that was a little past its expiration date, so I decided to make it this afternoon. Instead of making muffins, I decided to make it in a quarter sheet pan. It comes with a can of wild blueberries; they say to drain the berries and toss the liquid. I reduced the liquid and used it to make a glaze. I intended to drizzle the glaze on but it came out splotchy so I smoothed it over.

It's looks aren't going to win any prizes but I'm looking forward to having a piece.

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[BakerAunt]

Taste is best, Len!

On Saturday, I baked Pumpkin Pecan Bread, but I had to omit the pecans, as my husband is still not allowed to eat nuts as he recovers from his last dental procedure. I inadvertently omitted the nutmeg. I had the nutmeg grater out, and the nutmeg on it, at which point, I must have gotten interrupted because after I put the bread into the oven, I found the nutmeg sitting on a grater, and no dish that suggested I had grated and measured it. Sigh. The cinnamon and ginger will have to do. I used a Nordic Ware mini-Autumn loaf pan, which has a capacity of 5 cups, so I also used two mini-mini loaf pans that are about 1 ¾ x 3 inches. I checked at 20 minutes, but all needed 25 minutes.

[skeptic7]

I did mini scones with dried cranberries again. This is my normal scone recipe but cut into 16 pieces instead of 8.

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