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Skeptic, the popcorn looks really good. I may have to try it.
Violet made unicorn cupcakes from the Duff cookbook. This week she made them with Kate instead of me because I was tired and cranky. When I woke up they were already making them. They were very good except they had too many sprinkles on them. Violet loved the sprinkles but it was too much for me.
I made more BA crackers. Not sure what else I'll make this week.
Chocomouse - that cake sounds great!
I tried the KAF potato buns again. I upped the water from 227 to 275 g. Much softer and much closer to what I was looking for. In homage to BA I left out the melted butter (okay, I was rushing and forgot it) but everyone liked the buns without it so I may leave them out.
Need to work on my shaping now. And maybe I'll try adding some seeds to them like Len. I was at Trader Joe's and saw some Everything Bagel sprinkle. Inspired by all of you who use it here I bought some. My family liked it on BA's crackers and it would probably go well on the potato buns as well.
I tried baking bread in the toaster oven at work years ago. I was surprised at how well it worked. I had most of the office in the kitchen to see what smelled so good!
It was part of blog I was starting on baking things fresh at work. I never made it past my rolls.
CWC - sorry to hear about your arm and hand. Hope you mend quickly!
Duff's book is great. He spends time not just on baking but a couple of pages on unicorns and lots of other things to make it fun for kids. Duff is a big kid himself (or at least that is his public persona) and it makes it fun. Violet has read through several times. It's also going to give Violet a leg up when she begins to learn fractions in school because she has already started to learn them for baking. We're starting on metric weights (Duff has all weights in grams) so that will likely be helpful some point in the future too.
As for American buttercream most of my older baking books call it easy or quick or even faux buttercream as opposed to "buttercream: which is the traditional cooked, frosting. Now I see French, Italian meringue, American... It's interesting to see how things change. I have three French baking books I've had for over 15 years (the newest is from our honeymoon so that means I picked it up 19 years ago in December). These are from people like Jacques Torres and Pierre Hermes and what are now called "macarons" were called "macaroons". I've seen food history books but has anyone seen a food etymology?
New Year's eve I made more bread. I am working on a boule. I think I need to knead/stretch/fold it some more before it holds it's shape. I baked it in a skillet instead of a Dutch oven but it was too soft for me to score the top before baking.
I made more pizza dough Thursday as well so we'll have pizza for Sunday dinner.
Then at 2:00 after everything was cleaned up and put away Kate and Violet told me Violet and I were making dessert for New Year's Eve dinner. First Violet wanted Buche de Noel but we didn't have time and I've never made that. I said we would make it next Christmas. So she decided she wanted cookies and cream cupcakes from her new Duff Goldman Kid's baking book (it is really well done). Of course we had no Oreos and I said I wasn't going to get any as I had to go to the hardware store but then, of course, on the way back from the store I picked some up. Violet was SO excited she was literally dancing around the kitchen. I wanted to knock these out fast but still give Violet tasks so I had her taking my melted butter our of the microwave and then crushing the cookies by hand instead of using the food processor. Saved some cleanup, gave her a job (which she enjoyed), and then she could handle the crushed cookies without sticking her hand in the food processor.
I also had Violet put the cupcakes in the oven by herself. She was a little nervous but I was right there. I need to get some kids baking mitts for her.
The cupcakes have a crushed cookie bottom, chocolate cupcake, and then American buttercream (when did this become "American" buttercream?) with more crushed cookies on top. The interesting thing about Duff's buttercream is that tells you to start on low and then mix it on medium for a couple minutes. It beats a lot of air into it and makes it very light and very white. It also increases the volume so it goes farther. I will definitely use this again.
Violet finished the cupcakes by piping the buttercream onto them then sprinkling the remaining cookie crumbs on top. Have to admit they were pretty tasty and she was thrilled.
We had leftover frosting, cookie crumbs, and batter so I made a six inch cake layer out of the crumbs and batter and then put the frosting and cake in the freezer for my emergency cake.
My first house had a living Christmas tree that the previous owner had set outside between the house and garage. It was taller than the house 35 years later. I took it down because it was a hazard and added immense value to my neighbors as I gave them water views!
Anyone remember the old, Ewell Gibbons Grapenuts commercial?
My first house had a living Christmas tree that the previous owner had set outside between the house and garage. It was taller than the house 35 years later. I took it down because it was a hazard and added immense value to my neighbors as I gave them water views!
Anyone remember the old, Ewell Gibbons Grapenuts commercial?
Chocomouse, are chocolate covered espresso beans a two bean salad?
It's sloppy to send out an email with an out-of-stock product. Even if the flyer has been planned for months in advance it would take seconds to update it. If they were really ambitious they could setup an automated system to link these mails to inventory (I am spending too much time in supply chain these days).
Mike, VERY NICE!
I made my sourdough sandwich bread. I'd been trying a bunch of different things but too many things at once so I went back to the basics. I added some Penzy's Greek spice mix and it gave it a nice added taste.
Violet and I will make more molasses cookies and shortbread cookies today.
I know some of you have used toasted sugar. What's the difference between toasted sugar and brown sugar is taste? I've been using brown sugar in my shortbread for a while but I read a recipe that uses toasted sugar.
We have Breville microwave. I do not like the display which is hard to read unless right next to it and the control buttons are all behind the door. It performs reasonably well but not any better than the Sears one it replaced which was a third the price.
I would love a smaller, counter top oven. We have two in the range but they are both full size. It would great to have a smaller option.
Yesterday Violet and I made shortbread cutouts. Would have worked better if we'd chilled the dough but we didn't have time before she had to go back online for class. And then I had to hide a couple because Violet wants them for Santa and cookies are demolished in our house. I am as bad as the boys!
This morning I made another batch of BA's crackers! I've started adding Penzy's Greek spice mix. It's pretty good. I like the mix of garlic and oregano.
I have my sourdough rising. I came up with a new way to create a warming box. The oven with just the light isn't warm because the light is a small LED. But, I have two pizza stones. If I warm up one and put it in the bottom of a cold oven it gives it a nice temp. I haven't measured it because I do not have any oven thermometers.
For the pan loaves I'm just doing a second rise. For the boule I'm going to let it rise as a round and then shape it and give it another rise before I put it in the oven.
Yesterday I made BA's crackers and then Violet and I made our first batch of cookies. We are in the clear for Covid which is good news. We made my mom's molasses cookie recipe which is soft and spreads but Violet wanted to make them in shapes so we cut out gingerbread girls. Violet was planning on leaving some for Santa and I started laughing. Anyway, there are no cookies left this morning. We made two dozen and each was a couple ounces.
I assured Violet we would make more cookies.
Spacing will be different for different pastas as well. Gnoochi will be different from lasagna from ravioli.
My mom embraced shake n bake as well but she also used corn flakes and even Jays potato chips!
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This reply was modified 4 years ago by
aaronatthedoublef.
Pretty neat. And I know it's called "discard" but does anyone really discard some of their starter?
Has anyone ever used starter as a batter for frying? Coat chicken in starter and fry it? I found this online.
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This reply was modified 4 years ago by
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