BakerAunt
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On Saturday, I made avocado toast for lunch for the first time. I mashed an avocado and added 1 tsp. of Penzey’s Pico & Salsa (recommended in a Penzey’s email) and had it on two slices of toast. I struggle with having good lunches, since I do not use processed lunch meat; tuna sandwiches or almond butter sandwiches or a one-egg omelet on bread have not given me enough variety. (I await tomato season and turkey bacon and tomato sandwiches—as long as it is a turkey bacon with a smoked flavor.)
I need to find a healthy, plain cracker recipe so that I can eat the avocado concoction as dip.
Your Easter baking sounds so good, Rottiedogs.
Congratulations on the fantail rolls, Mike!
We have been eating too many cakes of late, so I scaled back for Easter tomorrow by baking six bunny cakelets in the specialty Nordic Ware bunny pan. (I think KABC has it for sale; I bought mine for a lot less at T.J. Maxx a few years ago.) I used the recipe that came with the pan, but I substituted one-third barley flour and used King Arthur AP for the rest. I reduced the sugar from 1 cup to 3/4 cup, and I replaced 1/2 cup butter, melted, with 1/3 cup oil. I whisk together the wet ingredients and the sugar before using a cake whisk to add the dry ingredients. These are cute, although they puff up a bit too high, so I will have to trim the tummy area to get them flat on a plate. I plan to put a vanilla glaze, and maybe some colored sprinkles over them tomorrow.
My husband just said: You only made six? Clearly he does not share my concern that there are a lot of bread and cake items around of late.
We had sourdough pan pizza for dinner on Friday with my usual toppings of homemade pizza sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell pepper, Parmesan, and on my half black olives and sliced onion rings as well.
Our house is open concept by necessity (smaller lot, so narrow and long). Unless I'm in the first floor bedroom or bathroom, I hear what is happening in the kitchen if I'm also downstairs, and some noise will even travel up the stairs to the second floor.
I have started the dough for a sourdough pan pizza for this evening.
My Hot Cross Buns came out well. I had decided to go ahead and add the raisins at the end of the bread machine cycle (when it dings for additions), and that does not appear to have affected the rise. I will cut the amount of flax meal next time, as it caused the dough to be overly gummy. (I had to dampen my hand before shaping each roll.) The overnight rise in the refrigerator went well. I used my usual trick of setting the oven 25F higher, then turning it down once the rolls were in. We had four of the sixteen for breakfast
Paul Hollywood did something a kind of dough cross on top of his rolls in one of the Master Class British Baking Show Easter specials.
We had light snow overnight, and some off and on snow throughout the day, but it has melted except for a little under bushes.
Thursday evening, I'm making my recipe for Hot Cross Buns, which began from a recipe in the Los Angeles Times food section years ago, but which I have transformed into a more than half whole grain version that also uses buttermilk and some honey. I plan to shape them tonight, then let them rise overnight in the refrigerator. I will bake them tomorrow morning, let them cool a bit, then glaze. I know that it should be crosses, but we like the glaze.
I would not enjoy all three flavors together. I would rather eat each as a separate cake.
Leftover salmon patties on buns with a mixed greens salad with a few vegetables is on our menu for this evening.
I wanted a light dessert in these days before Easter, so I baked the Apricot-Oatmeal Bars recipe (posted here at Nebraska Kitchen). My changes are to replace the AP flour with white whole wheat, cut the salt in half, and reduce the brown sugar to ½ cup, and use my own jam. I used homemade strawberry-seeded blackberry jam that I canned in August of 2019, using the meager blackberry crop we had that year and some ringer strawberries from the market.
That bread looks so good, Mike. We need a portal at Nebraska Kitchen that allows us to shoot slices of bread, pie, cake, etc. to others....
I made another batch of yogurt.
Monday night dinner was salmon patties on a bun, with a mixed greens and vegetable salad.
Happy Birthday, CWCdesign!
On Sunday, I baked the whole wheat sourdough pan bread recipe that I have been developing from one that was in a Sunset magazine cookbook. This time, I reduced the molasses to 3 Tbs. from 4 Tbs. and increased the olive oil to 4 Tbs. It was a good day to bake this recipe as it was drizzly and grey this morning, and the levain has a four-hour rest, which stretched to five hours, as it ran into the dinner hour. As always, it had great oven spring. Baking time was 40 minutes.
Sunday night dinner was stir-fry with soba noodles, leftover roast chicken, carrots, celery, red bell pepper, mushrooms, broccoli, and the drippings from the deglazed chicken roasting pan. I worked out how to cook this new brand of soba noodles—add to boiling water, and when it returns to a boil, drain immediately. Cooking it the way I did the last brand, or the way this brand states on its label, creates mushy, flavorless noodles.
Kimbob--My arm was well on its way to recovery after the initial 36 hours. Like Chocomouse, I believe that the shot was incorrectly situated, and that is why I had the arm issues. I did have some fever, headache, and head congestion, as well as a bit of nausea, over the first evening into the next day. (For reference, I got my shot at 8:30 a.m., EDT.) Some of the fatigue may have been because the arm pain kept me awake that night. It was not terrible. I just spent most of the Sunday after getting the shot propped up on the couch with a blanket.
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