BakerAunt

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  • in reply to: When to Use or Not Use Expensive Chocolate #12023
    BakerAunt
    Participant

      The Valrhona milk chocolate, that I'm hoarding for those two chocolate tarts, is 35% cocoa. It came from KAF, and it was expensive at $19.95 a pound. A coupon made it a little better.

      in reply to: What are you Baking the week of April 8, 2018? #12018
      BakerAunt
      Participant

        Anything baked with Cabot cheese is wonderful.

        Today I baked Whole Wheat Sourdough Cheese Crackers, using the dough I mixed up on Saturday evening.

        in reply to: When to Use or Not Use Expensive Chocolate #12015
        BakerAunt
        Participant

          At the store today, I saw a bar of Ghirardelli milk chocolate for baking. Mike was correct about chocolate companies withholding percentages: there was no cacao percentage listed.

          • This reply was modified 5 years, 11 months ago by BakerAunt.
          in reply to: What are you Cooking the week of April 8, 2018? #12014
          BakerAunt
          Participant

            Today I used up the rest of that sirloin tip roast I cooked last week. I cut it into pieces, trimming out the gristle and fat. I sautéed sliced mushrooms and orange bell pepper in grapeseed oil, then added the cut up meat and leftover gravy. I added the rest of a package of frozen broccoli from the refrigerator, then sprinkled on some Hungarian Sweet Paprika. I combined the sauce with cooked buckwheat noodles, then added sliced green onion.

            in reply to: What are you Cooking the week of April 8, 2018? #12005
            BakerAunt
            Participant

              I went ahead and posted my recipe for salmon patties, but I'm hoping that Joan will also post hers.

              in reply to: What are you Baking the week of April 8, 2018? #12001
              BakerAunt
              Participant

                I was going to bake Milk Chocolate Egg Cookies, from the March/April 2018 issue of Baking from Scratch, but I felt that it would be a waste of high-end chocolate (see thread on when to use or not use expensive chocolate). However, I had a package of Cadbury mini-eggs I'd bought to use in the recipe. So, I baked Deep Dark Brownies from the KAF website, and crushed the Cadbury mini-chocolate eggs and sprinkled them over the top of the brownies before I baked them this morning. They should be ready to cut for dinner tonight. I'll add a note to this post about what we think of my innovation.

                I use a 10x10 ceramic square dish for this recipe because the center never cooked through before the sides were done in a 9x9 inch metal pan. I also find that these brownies are better if they have a long rest period before cutting. Eight hours should do it, but I usually bake them the day before I plan to serve them.

                Added Note: The crushed mini-eggs make an attractive top next to the dark chocolate and give a nice crunch. It's a nice way to vary a brownie recipe.

                • This reply was modified 5 years, 11 months ago by BakerAunt.
                • This reply was modified 5 years, 11 months ago by BakerAunt.
                in reply to: What are you baking the week of April 1, 2018? #12000
                BakerAunt
                Participant

                  Best wishes, Chocomouse, for a speedy recovery.

                  in reply to: When to Use or Not Use Expensive Chocolate #11998
                  BakerAunt
                  Participant

                    I was able to locate it at the magazine's website:

                    The magazine is overly fussy, although I've gotten a few good recipes from them. I couldn't do any of the recipes in their British Baking issue (Jan/Feb) because they refused to give any possible substitutions for ingredients not readily available.

                    The other recipes in the chocolate section are items that if I were to bake them, I'd probably spring for more expensive chocolate, but not for these cookies.

                    • This reply was modified 5 years, 11 months ago by BakerAunt.
                    in reply to: What are you baking the week of April 1, 2018? #11992
                    BakerAunt
                    Participant

                      That would explain why Moonie's buns work so well.

                      in reply to: What are you Cooking the week of April 8, 2018? #11987
                      BakerAunt
                      Participant

                        I'm not cooking, but my husband will be cooking pork ribs (in the frying pan, nothing fancy), macaroni and cheese (made with KAF Vermont cheese powder), and steamed green beans. I'll do the green beans. Other than that, I'll have my feet up....

                        in reply to: What are you cooking the week of April 1, 2018? #11979
                        BakerAunt
                        Participant

                          Chocomouse--Sometimes you have to make your own summer! We had snow earlier this week, but it did not stick. We are having daily temperature highs in the 30s.

                          • This reply was modified 5 years, 11 months ago by BakerAunt.
                          in reply to: What are you baking the week of April 1, 2018? #11978
                          BakerAunt
                          Participant

                            Count me in as someone who is adding rye to various bread recipes--and sometimes barley!

                            in reply to: What are you baking the week of April 1, 2018? #11973
                            BakerAunt
                            Participant

                              Tonight I made the dough for my Whole Wheat Sourdough Cheese Crackers.

                              in reply to: What are you baking the week of April 1, 2018? #11969
                              BakerAunt
                              Participant

                                I baked a new recipe for Saturday breakfast: Buckwheat and Hazelnut Muffins, from Bernard Clayton's Complete Book of Small Breads, pp. 160-161. I made the recipe as written but reduced the salt from 1 to 1/2 tsp. I think that they could do with less leavening. The recipe called for 2 tsp. baking powder and 1/2 tsp. baking soda and uses buttermilk. Not only did the muffins rise rather high and tip outwards in a couple of cases (and no, this oven has no convection fan), but they have a slightly bitter aftertaste. Next time, I will reduce the baking powder to 1 tsp. and see if that gives a more mellow flavor. The other alternative would be to reduce the baking powder to 1/4 tsp., but I want the buttermilk flavor.

                                Added Note from Next Day: The muffins are actually very good at room temperature with a light smear of butter (well, Land o' Lakes butter/canola oil spread). I did not notice the aftertaste this time, but I will still reduce the baking powder by 1/2 tsp. to start.

                                I also baked the Soft Barley Cookies this morning from the dough I made last night. I used KAF's yellow sparkling sugar on them.

                                • This reply was modified 5 years, 11 months ago by BakerAunt. Reason: added information
                                • This reply was modified 5 years, 11 months ago by BakerAunt. Reason: added information
                                in reply to: What are you baking the week of April 1, 2018? #11965
                                BakerAunt
                                Participant

                                  This Friday evening, I mixed up the batter for the Soft Barley Cookies, a favorite recipe of ours from the KAF Whole Grain Baking cookbook. The batter has to sit in the refrigerator overnight, so I'll bake them tomorrow morning.

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