BakerAunt

Forum Replies Created

Viewing 15 posts - 6,481 through 6,495 (of 7,756 total)
  • Author
    Posts
  • in reply to: Pi Day is coming (Wed March 14th) #11539
    BakerAunt
    Participant
      in reply to: What are You Cooking the Week of March 11, 2018? #11537
      BakerAunt
      Participant

        Dinner tonight was my Town Meeting Chicken [Turkey] Pie. We have enough leftover for several more meals. I made the biscuits that go on top with half whole wheat pastry flour and Pillsbury unbleached flour. I like that texture and will do it again.

        in reply to: Those Missing Cappuccino Chips in Scones #11530
        BakerAunt
        Participant

          Here's the thread from the Baking Circle on making your own chips; I did indeed post it here under threads:

          Baker Irene suggested using white chocolate and flavoring it. Naturally, you would not get chips, but you would get pieces that you could chop into the desired size.

          I'll keep this in mind, but I'd really like to buy my own,

          in reply to: Pi Day is coming (Wed March 14th) #11529
          BakerAunt
          Participant

            I made the pumpkin pie last night, and we went ahead and sliced into it at lunch. It looks like dinner is going to be my Town Meeting Chicken [Turkey] pie, which is actually the filling in my deep pan with whole wheat biscuits on top.

            in reply to: Those Missing Cappuccino Chips in Scones #11526
            BakerAunt
            Participant

              The taste is very good, The white chocolate chips and additional flavoring do help, but for this recipe to be all that it can be, it needs those cappuccino chips with their burst of flavor.

              I will explore the threads from chocomouse on making one's own, and also see if I can locate Baker Irene's thread. I have hopes that somewhere out there someone will be able to figure out how to make these without the transfats.

              When I google cappuccino chips, they keep coming up as carried by KAF, although they have been discontinued. I think that may be the case at other sites as well.

              in reply to: What are You Baking the Week of March 11, 2018? #11523
              BakerAunt
              Participant

                Joan--my prayers are with your aunt and her family at this difficult time.

                Today I baked a version of the KAF "Irish Cream Scones" (see thread about missing cappuccino chips).

                I also baked a pumpkin pie in honor of Pi day tomorrow.

                in reply to: Those Missing Cappuccino Chips in Scones #11522
                BakerAunt
                Participant

                  Here's what I did:

                  1/2 Cup heavy cream
                  1/4 tsp. Irish cream flavor
                  1/4 tsp. coffee extract
                  1 tsp espresso powder
                  1/2 Cup Barry Callebaut white chocolate chunks

                  I sprinkled them with "cappuccino sugar," from Pepper Creek Farms, which I had bought a while back at T.J. Maxx. I think that KAF briefly carried it. I'll report on taste tomorrow.

                  in reply to: Those Missing Cappuccino Chips in Scones #11513
                  BakerAunt
                  Participant

                    Chocomouse: KAF no longer carries the cinnamon chips. They have this product--cinnamon pieces--instead:

                    https://www.kingarthurflour.com/shop/items/cinnamon-sweet-bits

                    Reviews on the new product seem mixed. KAF did not explain why it no longer carries the cinnamon chips, and apparently has no intention of saying why. I have a stock of them in my refrigerator, so I can continue baking with those.

                    I remember Baker Irene, on the Baking Circle, discussing in a thread how to make one's own flavored chips. I'm not sure if I saved it. I certainly meant to do so.

                    in reply to: What are You Baking the Week of March 4, 2018? #11492
                    BakerAunt
                    Participant

                      Tonight I baked the KAF recipe for Fresh Apple-Cinnamon Scones. I've baked it once before, and they were excellent--but only when fresh out of the oven. The apple tended to make them soggy after they had cooled, and even re-heating them did not equal the original flavor. My experiment tonight is to use chopped dried apple from Bob's Red Mill. I used 1/2 cup and rehydrated them with 2 Tbs. water in a dish covered with saran in the microwave. I then let them sit for a couple of hours. I'm hoping that tomorrow morning, when I've "sprung forward," and would not want to be baking, that these will be good at room temperature.

                      Although the recipe claims you can freeze them and then pull them out to bake as needed, I've never had any luck with that technique. Instead, the butter melted all over the place, and I had a mess to clean up. So, either I bake them in the morning--not going to happen with springing forward--or I bake them the night before.

                      My other changes to the recipe is that I used 2 cups KAF flour, then mostly a 3/4 cup of barley flour that I wanted to use up, with whole wheat pastry flour filling it the rest of the way. I reduced the salt from 3/4 to 1/2 tsp.; I also deleted the 1 tsp. of vanilla extract because I want the apple (recipe includes 1/2 cup applesauce as well) and the butter to take center stage. I sprinkled them with the KAF sparkling white sugar but not with cinnamon.

                      As the recipe specifies, I froze them for 30 minutes before putting them into a hot oven. Because the refrigerator is a side-by-side, I cut the parchment paper diagonally, then put each round on a small baking sheet that would fit into that space. I moved them back to the large baking sheet before putting them in the oven.

                      I'll add a note to this post tomorrow about how my experiment works. They do smell lovely.

                      Additional Note: These are delicious and the texture is scone perfect. I will definitely be baking these, with my changes, as one of my regular scone recipes.

                      • This reply was modified 7 years ago by BakerAunt.
                      • This reply was modified 7 years ago by BakerAunt.
                      • This reply was modified 7 years ago by BakerAunt.
                      in reply to: Daylight Savings Time Begins on Sunday #11489
                      BakerAunt
                      Participant

                        I was so enjoying waking up to the sunrise, and now it's back to darkness. I really wish our part of Indiana were not on Eastern Standard Time.

                        • This reply was modified 7 years ago by BakerAunt.
                        in reply to: Pi Day is coming (Wed March 14th) #11474
                        BakerAunt
                        Participant

                          I have promised my husband a pumpkin pie for Pi Day.

                          in reply to: What are You Cooking the Week of March 4, 2018? #11473
                          BakerAunt
                          Participant

                            Friday night dinner is Salmon with Dill and Couscous. I like the recipe, but I do wish that I could persuade my husband to eat different salmon recipes.

                            in reply to: What are You Baking the Week of March 4, 2018? #11469
                            BakerAunt
                            Participant

                              This afternoon, I'm baking Chocolate Chip Hazelnut-Cinnamon Biscotti. The recipe is on this site; it's one of those I tried last spring, as I was using up baking supplies before moving, and I adapted it:

                              I was fortunate to find some chopped hazelnuts at Aldi's when we shopped this week.

                              in reply to: Mixers and Bernard Clayton’s Bread Book #11466
                              BakerAunt
                              Participant

                                The bread has a chewy crust, a firm yet soft interior, and a moderate open crumb. I see why Bernard Clayton recommends it for open-faced sandwiches. I like the overall flavor, except that I find the molasses somewhat strong. I'll bake this bread again, but I will probably cut back the molasses from 1/4 cup to either 2 or 3 Tbs. I had the bread for lunch with a one-egg omelet (flavored with Penzey's Mural Seasoning and some sautéed onion) on top of a slice. It pairs well with the more savory filling. I like the grain mix, and except for 1 1/2 cups bread flour, it is completely whole grain.

                                • This reply was modified 7 years ago by BakerAunt.
                                in reply to: What are You Baking the Week of March 4, 2018? #11465
                                BakerAunt
                                Participant

                                  I put the Halfrakex in a single layer on a slightly rimmed baking sheet and heated at 350F for ten minutes. That crisped them without burning them, and the flavor is much improved. I did the crisping in three batches. They are clearly meant to be more of a sweet cracker-cookie, not a savory cracker, but the sugar reduction I made still left them sweet enough to be a nice accompaniment to tea.

                                  Navlys--When you're away from you baking pantry, you have to do what you have to do to get baked goods from your oven to the table! I also appreciate your letting us know that the Krusteaz mix works well.

                                Viewing 15 posts - 6,481 through 6,495 (of 7,756 total)