What are you Baking the Week of September 1, 2024?

[Mike Nolan]

My, where did the summer go?

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[navlys]

This is a snack but it is baked. It's David Lebovitz's spicy pretzel and nut mix. I use cashews and instead of cayenne pepper I use Arizona Dreaming from Penzeys. It does have maple syrup and brown sugar and a small amount of butter. My husband and friends love it.

[BakerAunt]

On Sunday morning, I baked Oatmeal Peach Muffins, a recipe that I adapted from the book, Muffin Magic. This time, I used all white whole wheat flour and added 1 Tbs. of flax meal to my adaptation. For spices I used 1 tsp. cinnamon, ½ tsp. ginger. I added 1/3 cup candied ginger, which I let pre-soak for 15 minutes with the oats and buttermilk. Next time, I might increase it to ½ cup.

I had planned to do more baking today, but it was warmer and more humid than expected, so I will wait until tomorrow.

[BakerAunt]

We awoke to a cooler day on Monday. I took advantage of it by baking 35 mini-chocolate chip banana mini-muffins. I will freeze some of these, and we will have the rest at teatime.

I then baked a tomato quiche recipe that came last year in an email from Stonyfield Yogurt that I have wanted to try since last year. I used my oil-buttermilk partly wholegrain crust, rolled 1/8th-inch thick and fitted into a 12 x 12 inch La Forme quiche pan with removeable bottom. I'm not sure that I have ever used that pan before. I had to adapt the recipe a bit as I did not have Stonyfield full-fat Greek yogurt but Chobani non-fat Greek yogurt, which is what is sold in my area. I replaced the halved Roma tomatoes with thick slices of tomatoes from our garden. I used 3 tsp. dried basil, as I did not have ¼ cup fresh basil. (If I had planned in advance, I could have bought fresh basil at the market this past weekend. Sigh.) I also halved the salt from ½ tsp. to ¼ tsp., as the Parmesan and crust would have enough salt on their own. I par-baked the crust at 400 F for 10 minutes. The quiche itself baked for 23 minutes. I cut it into fourths and had a quarter for lunch. The rest if for lunches, or even breakfast, the rest of this week.

Once the quiche came out, I mixed up a batch of maple granola that bakes at a lower temperature for an hour before being stirred and baking for another hour. My husband tackled the pile of dishes. I think he was grateful for the mini-muffins and the maple granola.

[skeptic7]

It was wonderfully cool this morning. I was tempted to bake but took advantage of the temperature to take a walk instead.


@BakerAunt; your quiche sounds wonderful. How did it taste? Did you have to do anything to deal with the extra moisture in the tomatoes?

[Mike Nolan]

Tonight's pizza

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[RiversideLen]

I made a batch of chocolate chip cookie dough today. Alton Brown's The Chewy. I usually make his The Puffy cookies. This is the first time I have made the chewy, the recipe calls for melting the butter and then mixing in the sugars. I used the glass bowl from my KA candy apple red Mini to melt the butter in the microwave. So, that was one less pot to clean afterwards. As I was doing this I realized that I bought the Mini exactly one year ago. It's a luxury as a companion to my 5 quart Professional Plus but I'm glad I got it; it's come in handy a number of times. I portioned out the dough using a number 40 disher and got exactly 36 cookies. I popped them in the freezer and will bake them just before next weekend for the block party.

That's a delicious looking pizza, Mike.

[Joan Simpson]

Mike your pizza looks great!

[BakerAunt]

Skeptic--I debated whether to take a walk or bake. Baking won. The tomatoes, to my surprise did not cause any moisture issues in the quiche. It is tasty, and I would certainly bake it again. I like the square shape, as it is easier to arrange the tomato slices on top.

[Joan Simpson]

Today I baked blueberry oat muffins from a recipe from Mennonite Girls Can Cook.Not too sweet just right, I got 17 muffins.I had a couple and gave the rest to my sister in law.

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[chocomouse]

This morning I made Blueberry Lemon Muffins, using the recipe I have developed over the years. The berries came from the 10 bushes I planted next to the garden in 1986. This year I picked about 15 quarts. I will also be picking in Maine next week and expect to get 11 pounds. Need I mention how much I love blueberries? Joan, I could eat your muffins, too!

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[Joan Simpson]

Chocomouse yours look so good and I know better with lemon <3

[BakerAunt]

I looked at our bread holder Wednesday morning and saw that there was a single thick slice, so I knew that I would need to bake bread. As the temperatures are rising again, a three-loaf recipe would let me freeze two to get us through the heat wave, so I defaulted to my Whole Wheat Oat Bran Bread. We both really like this bread.

In between the steps for the bread, I tried a new recipe, Brown Sugar Peach Crumble Pie," from the site, "Sally's Baking Addiction." I think someone at Nebraska Kitchen has baked from this site with positive results, and I liked how the recipe looked. I made a couple of changes, as I used my oil-buttermilk crust, which requires a blind bake. I used 1 Tbs. butter and 3 ½ Tbs. avocado oil in the crumb topping instead of all butter. I use a deep-dish Emile Henry ceramic pie plate, and I had eleven peaches, some small, so I increased the peaches from seven to eight. I used the tapioca option for thickening. I baked the pie at 375 F convection for 20 minutes, then put a shield over the crust and reduced the temperature to 350 F convection, after another 20 minutes, I covered the pie with foil to keep the crumbs from getting any browner, and let the pie bake for another 20 minutes. I then took off the pie shield, which prevents my seeing if the pie is bubbling around the edges and baked another 5 minutes. The streusel is a little too browned in spots. Next time, I will do my usual initial foil topping for the first 45 minutes.

[BakerAunt]

Here is the link to the peach pie recipe that I used:

Brown Sugar Peach Crumble Pie

Another change I made was NOT to peel the peaches. The peach muffin recipe from King Arthur left the peaches unpeeled, and I did not notice the peel in the muffins. I wondered if I could also leave it on for pie, so I googled it and found that I could leave the peel:

https://www.muddysbakeshop.com/blogs/all/a-peeling-peach-pies

So, leaving the peel on tastes better, may be more nutritious, reduces food waste, and saves time in the kitchen.

Although the pie is supposed to set for three hours, we sliced it after two hours, and it was delicious warm! I've found my peach pie recipe.

[chocomouse]

Joan, I really love blueberries even more when they are combined with lemon flavoring. My favorite is the KAF Lemon Juice Powder; I think it is even more flavorful than lemon oil or zest. I'll be making raspberry muffins in another week or so, and will use oatmeal in those.

BakerAunt, when I was searching recipes for peaches a few weeks ago, I noticed that bakers seemed to be adamant for or against removing the peels. I left mine on, as many people said the peels disappear into the batter and you don't even know you are eating them. I was wondering about peels on or off for a pie, and now I know! Thanks for telling us!

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