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Aaron--I also use espresso powder in the chocolate cake.
I am currently using the organic EVOO that Aldi's sells. It's the only kind of olive oil I have in the house.
We ate half of one of the 6-inch layers for dessert tonight. The taste is wonderful and the texture tender. I think the texture is not just due to the olive oil but the technique that I used for mixing it, as well as the Gold Medal flour.
When I make my oil pie crust, which calls for half a cup of oil, I have started using half canola and half olive oil. The crust takes on an almost buttery flavor that complements almost any filling.
Happy Birthday, Joan!
That's a nifty idea for keeping flour contained, Mike. I will have to give it a try with my Cuisinart stand mixer.
Today I baked a half recipe of the King Arthur Favorite Fudge Birthday cake, using two 6-inch cake pans. I changed the mixing instructions because of my experience with oil cakes. They are more tender if mixed by hand, and it is better to mix the sugar in with the oil, then mix in the eggs and vanilla. I mixed in the dry ingredients with a cake whisk before slowly incorporating the water.
I made a couple of ingredient changes. I used olive oil because as Cass once told me, it brings out the flavor in the chocolate. I made that substitution the last time I baked this cake, and it stayed moist for the four or five days over which we ate it. I also replaced the King Arthur AP flour and cornstarch with Gold Medal AP flour for a lower protein level.
For more details about this project, see the thread: A Special Little Wedding Cake
I baked multigrain crackers today--a recipe that I have adapted from one in the King Arthur Whole Grains baking book. My version replaces the butter with avocado oil. As it is a baking powder rather than a yeast cracker, they bake up fast.
I have discovered that if I roll the dough directly onto my Silpat mat, with saran over the top, it rolls out quite easily. I can then flip the mat over and carefully peel off the Silpat and replace it with parchment paper. I then can flip it back over, remove the saran and transfer the parchment with the dough to a baking sheet.
February 28, 2022 at 8:39 pm in reply to: What are you Cooking the Week of February 27, 2022? #33284To go with microwaved fresh broccoli and leftover chicken for Monday dinner, I roasted some cubed potatoes that I had tossed in olive oil and Penzey's Mural of Flavor seasoning. Roasting at 400F for 45 minutes was just right.
Thanks, CWCdesign. I will check it out.
February 27, 2022 at 6:05 pm in reply to: What are you Cooking the Week of February 27, 2022? #33275For Sunday dinner, I made black-eyed peas with brown rice, yellow bell pepper, ham, rehydrated dried onion, some kale, parsley, and black pepper. The bread I baked yesterday, thinly sliced with a bit of butter (ok, Land of Lakes Light Butter Canola spread) goes with it very well.
We have enough for several more meals, so I can alternate it with the roast chicken.
The bread has great flavor, and the texture allows for thin slices if desired. I will definitely bake it again.
The recipe starts with a yeasted soaker that includes flax seeds, whole wheat flakes, rye flakes, 2g yeast and 120 g water. Leader says that the "combination of wheat flakes, rye flakes, and flax seeds give the bread great flavor, especially because they've been allowed to ferment with the yeast" (p.143). I had added the flax meal to that, which made for a gummy soaker, although I do not think it affected the rise.
I used the malted wheat flakes that King Arthur sells.
Thanks, Mike. I will commit that number to memory.
I'm wondering if I could replace the flax seeds with sunflower seeds in the soaker. That changes the character of the bread the title but would still include some kind of seed. The sunflower seeds are larger. Any thoughts on that route?
I baked a new recipe on Saturday: Leimsamenbrot or Flax Meal bread. See the separate thread for the details.
February 26, 2022 at 9:34 pm in reply to: What are you Cooking the Week of February 20, 2022? #33262I made chicken broth on Saturday. Dinner was leftovers.
Thanks, Mike. The recipe did not include cup measurements, and I have not yet gotten to the place where I can visualize grams. It did not help that the recipe said to put the dough in a 4 qt. dough bucket to rise, which implies that it needs lots of space. However, my dough started out at 1 qt. and rose to the 2 qt. line. The recipe said to let it double, and it did. Each baked loaf weighs 1 pound 1.1 oz. If I had put the dough in just one 8x4 pan, I think it would have been fine. Clearly, the book has an error. The recipe makes a single loaf.
I'm going to try it again, as soon as we eat these little loaves. I will leave the flax meal out of the soaker, since it gummed it up, and add it with the flour. I will also use the bread machine, as my mixer does better with large amounts of dough. Of course, that is assuming that we like the taste of the bread when I cut it tomorrow.
Added note: The dough weighed 1.070 kg. I've divided it into two parts. I am leaning toward using two 4x8 inch pans.
Joan--When I make cinnamon bread, I sprinkle on the cinnamon sugar mixture, then spritz with water before rolling it up. I learned that technique from a Bernard Clayton recipe in his excellent bread baking book. It helps keep the bread from separating along the swirls.
I baked my Lime-Pecan Biscotti on Friday. I developed this butter-free recipe that uses oil and a bit of buttermilk along with the eggs, and I make it with 2/3 white whole wheat. I used limes from my lime tree and pecans my younger stepson and his fiancee sent us at Christmas from Alabama where they visited some of her family.
February 26, 2022 at 8:02 am in reply to: What are you Cooking the Week of February 20, 2022? #33252Italian Cook--I've seen recipes for tomato tarts that use cherry tomatoes. It's one reason I asked my husband to include a cherry tomato plant in a pot in the upcoming garden. CWCdesign has a great idea as well. I like to toss mushrooms, asparagus, and cherry tomatoes in olive oil and roast them. Leftovers make good filling for omelets.
I roasted a chicken for dinner on Friday. I used the defatted drippings (Iâm always surprised at how much of it is fat) with deglazing in the pan to make a small amount of gravy that I combined with sauteed mushrooms and spinach noodles. We also had microwaved fresh broccoli.
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