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Oops. Moved my entry to the correct thread.
Alas, CWCdesign--the recipe still includes a stick of butter. However, I have found an oil-based lemon cookie that I plan to try.
I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made last Sunday. My husband finished off the last batch yesterday.
Beautiful loaves, Aaron!
I baked cornbread on Friday to go with leftover beef stew for dinner.
June 9, 2022 at 10:14 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #34279Thanks, Mike. That does not seem to have helped. I will have my stepson look at it and see if I did it correctly. I recently installed a new malware product after a malware attack that went right past Norton and the minimal Edge defender. Since doing so, I note that ads are getting blocked, which does not bother me, but I wonder if it interprets the comments on the recipes as ads.
Like Joan, I needed a chocolate fix!
I was in the mood for chocolate, but the only recipe for oil-based Chocolate Crinkle Cookies that I could find was at the Lehman's website, and I thought there was one that I had liked better that had more chocolate. I looked in the King Arthur Cookie Companion and found a Chocolate Crinkle Cookie recipe that calls for 6 Tbs. melted butter. I decided to try modifying it. I used 75% white whole wheat, since I still had a mixture left over from last week that I wanted to use up. I cut the salt by a third, and I added a teaspoon of espresso powder. In place of the butter, I used 4 Tbs. olive oil and 2 Tbs. buttermilk. The dough was somewhat slack, but I was able to use a #30 Zeroll scoop. I put each ball into powdered sugar to coat, then used my hand to move each one to the baking sheet. I ended up with 20 large cookies. I baked each sheet on the third rack up for 14 minutes, turning halfway through. These are flat, soft cookies with intense chocolate flavor.
Ah, I love creative cooking, Joan! Your dinner sounds good.
Thursday night's dinner was Garden-Style Turkey Meatloaf with Oats [and Spinach]; My stepson and I had more of the Asparagus, Goat Cheese, and Lemon Pasta. For my husband, I roasted some potatoes, and he microwaved himself some broccoli.
June 9, 2022 at 7:31 am in reply to: Is King Arthur thinking of having some kind of member forum again? #34259For some reason, the reviews are not showing up when I go to the recipes. If I click on "reviews," I still do not get them. I had tried to review those for "Rustic Sourdough Bread," but nothing came up for me. That happened with other recipes as well.
I don't know if it is worth it to contact King Arthur, as this appears to be a technical issue.
June 8, 2022 at 6:37 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #34251Well, we have heard no more about KABC bringing back any form of the Baking Circle. I also have noticed that when I go to a recipe at the KABC site now, the written reviews are no longer accessible. That is disappointing, as other bakers' experiences often alert me to issues that may arise BEFORE I try the recipe.
We had a cooler day, with thunderstorms and some heavy rain in the afternoon, so Wednesday was a perfect day for beef stew
Tuesday's dinner was salmon and couscous with Penzey's Greek Seasoning. We also had a microwaved mix of frozen broccoli, carrots, and cauliflower.
Aaron--I found this video useful, including tips on how not to get burned while dropping in the loaf:
While I haven't tried working with a heated baker, I did find their shaping instructions helpful. We shall see if I ever get the nerve to try the hot, pre-heated baker or Dutch oven.
I made hummus on Monday to eat with the Gourmet Soda Crackers I baked last week. I used chickpeas that I had frozen, and I neglected to drain them, so the hummus is more like a dip than its usual chunky consistency. However, it is still good.
I also made yogurt.
Dinner tonight will be leftovers.
Dinner on Sunday was roasted chicken thighs. To go with it, for my husband, I roasted some potato chunks tossed in olive oil and sprinkled with Penzey's Mural of Flavor and re-heated some leftover peas and carrots. For me and my stepson, I tried a new recipe, from Smitten Kitchen, for Asparagus, Goat Cheese, and Lemon Pasta. (My husband is not an asparagus fan.) I made a couple of changes by deleting the lemon. I used 1/2 tsp. dried tarragon in place of 2 tsp. fresh, and I added 1/2 tsp. of dried shallots. I used a 4 oz. package of goat cheese that I had, rather than the 5 oz. the recipe specified. I think it needs a little more of something; perhaps I should have included the lemon zest and/or a bit of lemon juice, but that is not my idea of a hot pasta dish. It went well with the chicken, and I could see adding cooked chunks of chicken to make it a main dish.
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