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I made dough for three batches of sweet rolls--two regular and one vegan--on Sunday evening, shaped the rolls and let the rise in the pans overnight. I baked them on Monday morning at my husband's cousins' reunion.
Aaron--:)
CWCdesign--Congratulations to Will for his successful efforts to create a gluten-free cornbread that comes so close to the family recipe.
I am glad that I do not have the challenge of baking for someone who is gluten-free. I find vegan baking difficult enough.
Lovely loaves, Mike!
On Saturday, I packaged ingredients for two sets of my regular cinnamon rolls and one set of vegan rolls. I baked a double batch of soft oatmeal cookies (adapted from Jenny Can Cook). I also baked two pumpkin pies. The preparations are for my husband's cousins' reunion this week.
It was a busy day in the kitchen on Saturday (mostly baking), so I was glad to have leftovers from Thursday to reheat for tonight's dinner. I made almond milk--not exactly cooking, since no heat is involved, but it still takes time.
When I went to eat lunch on Friday, I realized that there was only one piece of bread left, so I had a large bowl of popcorn. (Hey, it's wholegrain!). This afternoon, I baked nine sandwich rolls using my adaptation of King Arthur's Honey Oatmeal Rolls. I substitute in 2 cups whole wheat flour, use ½ cup buttermilk, and add 2 Tbs. special dry milk and 2 Tbs. flax meal. I replace the 4 Tbs. butter with 3 Tbs. avocado oil. I baked them in a 9-inch square pan.
Italian Cook--I started to put my cheese on top so that the ingredients would not slide off as I was eating the piece. These days, with my pan pizza, I cut the mozzarella in small chunks and sprinkle it on after the sauce and Canadian Bacon but before the mushrooms, red bell pepper, green onion, and olives. The pizza then gets grated Parmesan on top.
We should have a thread devoted to "How Do You Assemble Your Pizza."
I made Crispy Oven Fish and Chips again for dinner on Friday. We had it with the remaining coleslaw.
I'm making a half-recipe of almond milk tomorrow, so tonight I put 50 grams of almonds to soak in water in the refrigerator, so that I can make the almond milk tomorrow evening.
I am smiling at your pie pumpkins, Joan. I currently have eight pie pumpkins and two peanut pumpkins on the table in our Annex where it is cool. I will start processing them later this month.
For Thursday's dinner, I roasted chicken thighs and made a farro stir-fry with zucchini, yellow squash, red and yellow bell pepper, green onion, and mushrooms. I also threw in some leftover roasted potato chunks.
I'll be baking pumpkin pies this weekend, Joan! 'Tis the season!
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.
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