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I baked Pumpkin Snacking Cake today, using peanut pumpkin puree that I froze last year. I love the combination of spelt, buckwheat, and chia seed with pumpkin.
That sounds so good, Chocomouse.
On Wednesday, we had Crispy Oven Fish and Chips with Dill Tartar Sauce, accompanied by coleslaw.
I forgot to thaw fish for dinner, so we had more black-eyed peas with farro and ham and coleslaw.
The original recipe did not include flax meal. I added it to boost nutrition. You can probably leave it out and add a couple of tablespoons more of flour.
We had more of the black-eye peas, farro, and ham, as well as coleslaw from last night.
I baked cinnamon rolls on Sunday morning. See details in thread "Lining Pan for Cinnamon Rolls??"
I had two for breakfast. My husband had one of his at tea time and the other for dessert tonight.It was a busy afternoon in the kitchen. I cut up some tomatoes from the garden and made them into sauce to freeze. For Sunday dinner, I made coleslaw with cabbage and carrots from a favorite farmers' market vendor, and I made black-eyed peas with farro, ham, celery, and yellow bell pepper.
I ended up using 2 Tbs. avocado oil to mix with the cinnamon sugar (1 cup sugar + 1 1/2 Tbs. cinnamon). It was a lot easier to spread it on the dough before rolling, and it kept the cinnamon sugar in place while cutting and placing in the pan.
I still had leakage, but it is a little easier to remove the rolls even with the leakage. I still might experiment in the future with lining the pan with parchment paper. I might also experiment with turning them out onto a platter. However, I do not have time for additional experimentation before the family reunion--even though I am certain my husband and I would be able to eat the results! I also want to take as little equipment with me as possible. I will be pre-mixing the dried ingredients, except for the yeast, so that I can dump the bag into the bread machine with the wet ingredients.
September 30, 2023 at 9:00 pm in reply to: What are you Baking the Week of September 24, 2023? #40525Chocomouse--Did you mean that you replace all or some of the AP flour with first clear??
I baked my Whole Wheat Sourdough Cheese Crackers on Friday evening.
I then made up the dough for cinnamon rolls, using Mike's idea about mixing some oil with the filling. I will bake them for breakfast tomorrow.
September 30, 2023 at 8:56 pm in reply to: What are you Cooking the Week of September 24, 2023? #40524We had the rest of the leftover stir-fry for dinner on Friday.
September 30, 2023 at 3:12 pm in reply to: What are you Baking the Week of September 24, 2023? #40520Aaron--I bought this bag earlier this year from King Arthur. It's a key ingredient in one of their rye bread recipes that I like a lot.
I was not impressed with the potato flour substitution in the Chewy Rye Semolina, so I will go back to 2 Tbs. of First Clear Flour in place of the whole grain improver to see if my impression of the difference is accurate. The texture seemed a bit less chewy and the bread slightly drier, and it had a slight depression in the center, although the latter could be from the slashing.
I like the idea Mike. I'm going to experiment with perhaps 1 Tbs. avocado oil to 1 cup light brown sugar and cinnamon. I'll report back.
September 29, 2023 at 9:51 pm in reply to: What are you Baking the Week of September 24, 2023? #40516I should add that I also pre-cook the filling (without the eggs) on the stove top, which likely reduces some of the liquid. I then whisk an egg into a small amount of the hot mixture in a small bowl before whisking it into the rest of the filling, then whisking in each additional egg.
A lot probably depends on your recipe.
I use the USA pans. Although they are not non-stick, they do have some kind of clear coating that is susceptible to sharp implements and will also react with acidic ingredients, such as apple or blueberries.
I tried glass baking dishes--and my vegan cinnamon rolls bake in a ceramic dish--but I still had the sticking problem. I have had good results with some of my ceramic baking dishes for other sweet roll recipes, but my regular recipe calls for a 13x9 pan.
Thanks, Mike and Len. I will be baking the sweet rolls at my husband's family reunion again this year. I want to protect my pans from anyone who might use a metal utensil to pry out the sweet roll. Leaving them in the pan works better for away from home where I do not have my storage containers and toting them along would be cumbersome. Parchment lining the bottom of the pans might be my best option in this situation.
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