BakerAunt

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  • in reply to: What are You Baking the Week of February 19, 2017? #6658
    BakerAunt
    Participant

      Riverside Len: Those doughnuts pass my health food test!

      I decided in the afternoon that I'd like a special bread to go with the leftover roast beef we would be eating, and I had 4 oz. of asiago cheese to use up. I grabbed my copy of the King Arthur Wholegrain Baking Book, and found "Rosemary-Asiago Chop Bread" on pp. 240-241.It uses whole wheat and barley flour, and only a small proportion of bread flour. The instructions are mostly clear, although when it said to form the dough into a 9 x 12 inch oval, then spread the cubes of cheese on half of it, I was not sure whether that meant lengthwise or widthwise. I decided to spread it widthwise, and I then folded the other half over it, then worked it into a 7-inch circle. The dough seemed a bit dry, so I used some water to help seal cracks. It goes into an 8-inch round pan, then the baker uses one corner of a bench knife to make cuts all over the top, down to the bottom but not through the bottom. It baked as a round flat loaf with chunks of cheese in every slice. I didn't have cheese oozing out the top, so maybe my cuts were not deep enough. However, it was great with the leftover roast and should be excellent with soup.

      • This reply was modified 8 years, 1 month ago by BakerAunt.
      in reply to: What are You Cooking the Week of February 19, 2017? #6656
      BakerAunt
      Participant

        Lenny--we, too, enjoy having leftovers and conveniently fast meals from our roast. I'm sure that Mike has some leftovers from his rotisserie chicken as well.

        On Tuesday afternoon, I made a Lentil-Brown Rice-Vegetable soup, using turkey stock, and I added chopped Hot Toscano Salami and a Tablespoon of tomato paste. Seasonings were 1/2 tsp. rosemary, 1 tsp. basil, 1/2 tsp. oregano, fresh parsley, and a bay leaf. It definitely has a kick to it from the salami, so it is too spicy for my husband. I will eat it for lunch this week, and maybe freeze some of it.

        in reply to: What are You Baking the Week of February 19, 2017? #6655
        BakerAunt
        Participant

          Tuesday morning, I baked Oatmeal Date Muffins, a recipe that appeared years ago in the Los Angeles Times food section. I have now posted it on this site, as it is a favorite that I often bake. This time I used half white whole wheat flour, and it worked well.

          in reply to: What are You Baking the Week of February 12, 2017? #6648
          BakerAunt
          Participant

            Aaron--the sweet chocolate is the Baker's German Chocolate in a bar form. I think that I bought it a while back when someone at work requested German Chocolate Cake, which of course is not German but was someone's last name who sold the sweet chocolate.

            in reply to: What are You Baking the Week of February 12, 2017? #6640
            BakerAunt
            Participant

              We were out of bread, so on Saturday, I baked three loaves of "Grandma A's Ranch Hand Bread" (recipe posted on this site). In addition to my usual substitutions of 3 1/4 cups of buttermilk for that much milk, 3 Tbs. of honey rather than sugar, and the addition of 1/3 cup ground flax meal, I substituted in 2 cups of Irish Wholemeal Flour (I was amazed at how much I have in the freezer!) and used up 1 3/4 cups of Sir Lancelot flour as part of the bread flour.

              • This reply was modified 8 years, 1 month ago by BakerAunt. Reason: fixed spelling error
              in reply to: What are You Baking the Week of February 12, 2017? #6634
              BakerAunt
              Participant

                On Friday, I tried a new recipe that I had printed from the Baking Circle before KAF closed it: Sour Cream Chocolate Cookies by mreader. (I checked, and no one had posted the recipe on this site, so I've added it in the recipe section.) I realized too late that I only had unsweetened and sweetened chocolate, rather than semi-sweet. I used the unsweetened, but it really does need the semi-sweet. If I'd been thinking clearly, I would have used half of each! I may need to put some ganache on top of each cookie. I also replaced half the shortening with butter, substituted in 3/4 cup white whole wheat flour, and added 1 tsp. espresso powder. I mixed up the dough while I was at home for lunch, which was why I was a bit rushed, then refrigerated it until after dinner. I used a 1 Tbs. scoop and baked 12 at a time on parchment-lined cookie sheets for 12 minutes. That produced 45 cookies.

                in reply to: Sour Cream Chocolate Cookies by mreader #6632
                BakerAunt
                Participant

                  I printed this recipe back when KAF hosted the Baking Circle. I found it while sorting my stacks of printed recipes and discovered that it had not been posted to this site, so I have typed it in. I also baked the recipe using a 1 Tbs. scoop and got 45 cookies that needed to bake for 12 minutes.

                  • This reply was modified 8 years, 1 month ago by BakerAunt.
                  in reply to: Cuisinart Food Processor Recall #6620
                  BakerAunt
                  Participant

                    My latest email from Cuisinart says that my blade will be shipped sometime between June 1 and July 15, 2017. As we plan to move at the end of June, I hope it gets here before we leave the state.

                    in reply to: What are You Cooking the Week of Feburary 12, 2017? #6618
                    BakerAunt
                    Participant

                      Between leftovers and two nights eating away from home, I've not needed to cook. On Thursday evening, I cut up leftover pork chops from Sunday dinner and added it to sautéed celery, carrot, red bell pepper, mushrooms, and broccoli. I also used drippings saved from when the pork was cooked. I mixed it with buckwheat noodles, a bit of the pasta water, and sliced green onions. We have enough for another meal or two.

                      in reply to: Mocha Chocolate Chip Cake #6609
                      BakerAunt
                      Participant

                        Cass, thank you so much for these suggestions. I will print them and use them next time I bake this cake.

                        Happy Valentine's Day to you as well!

                        in reply to: What are You Baking the Week of February 12, 2017? #6607
                        BakerAunt
                        Participant

                          Those gluten-free cookies delighted our staff member, who rushed over to a neighboring department to give a taste test to a staff member there who is gluten intolerant. That person, who calls herself fussy about food, gave them highest marks. I had one this morning, and they are a great cookie for anyone. As I have a niece who cannot tolerate gluten, it is good to have a simple recipe in my baking repertoire.

                          in reply to: Mocha Chocolate Chip Cake #6605
                          BakerAunt
                          Participant

                            Update on my second baking of the Mocha Chocolate Chip Cake to which Cwcdesign introduced us last year.

                            I used 3/4 cups of mini-chocolate chips this time and dredged them with flour. They still sank to the bottom, but it is less messy with the mini chips. I stacked the layers so that each had the chips on the top. I also used 1/2 tsp. salt in the cake rather than the specified 1 tsp. kosher salt. I omitted the kosher salt from the frosting, since it uses salted butter. I used just 2 Tbs. of the King Arthur Espresso powder (recipe calls for 2 Tbs. and 1 tsp.). I like the frosting much better this time, perhaps because I used less and because I had freshly opened espresso powder.

                            However, the cake does not slice nicely but crumbles a lot. I'm not sure if that is the chocolate chips or if the recipe could use some tweaking.

                            I have written to Cass/Kid Pizza to see if he has any suggestions about how to address that issue and the sinking chocolate chip issue. If he does, I'll be sure to post his answer here.

                            • This reply was modified 8 years, 1 month ago by BakerAunt.
                            in reply to: What are You Baking the Week of February 12, 2017? #6602
                            BakerAunt
                            Participant

                              I've had a busy Monday evening of baking. I baked that Mocha Chocolate Chip Cake to which Cwcdesign introduced us last year. When I baked it for work in the fall, another staff member liked it so much that she requested it for her birthday tomorrow. I used 3/4 cups of mini-chocolate chips this time and dredged them with flour. They still sank to the bottom, but it is less messy with the mini chips. I will stack the layers so that each has the chips on the top. I also used 1/2 tsp. salt in the cake rather than the specified 1 tsp. kosher salt. I omitted the kosher salt from the frosting, since it uses salted butter. I used just 2 Tbs. of the King Arthur Espresso powder (recipe calls for 2 Tbs. and 1 tsp.). I like the frosting much better this time, perhaps because I used less and because I had freshly opened espresso powder.

                              I tried a new recipe, Gluten-Free Almond Flour Shortbread Cookies, from the KAF site. One of our staff members has gluten intolerance issues, and I wanted her to have a dessert that she can eat along with us. The recipe is very simple.

                              I also baked Pumpkin Streusel muffins. The recipe came from Breads, Breads, and More Breads, a cook booklet from Pillsbury (#37) that I got a very long time ago. I baked them in two pans that have five flat hearts each. (The pans came from KAF years ago, and the 10 hearts work for a recipe for a dozen muffins.). I needed to have a special Valentine's treat in the house for tomorrow!

                              in reply to: What are You Baking the Week of February 12, 2017? #6597
                              BakerAunt
                              Participant

                                Aaron, there are some meringue recipes in the 2016 Holiday Sift magazine from KAF. I noted on Saturday that my Barnes and Noble was still stocking that issue.

                                in reply to: What are You Baking the Week of February 5, 2017? #6579
                                BakerAunt
                                Participant

                                  On Saturday evening, I baked the Brown Sugar Sour Cream Pound Cake from the KAF website. I used a Wilton Bundt pan from my mother that has 5 little hearts around the top. I also baked No Fail Sugar Cookies from the Fancy Flours website, rolled 3/8-inch thick, cut with a small heart cookie cutter and sprinkled with red jimmies. For the cookies, I increase the salt by a half teaspoon. As an experiment, this time I used Hudson Mill bleached flour. The cake and cookies are for the after service social time at church tomorrow.

                                  Note: Kid Pizza is correct: bleached flour in cookie recipes with a lot of butter is the right choice. My cookies came out nicely crispy (baked 15 minutes, but also refrigerated a few minutes before putting the cookie sheet in the oven.

                                  Baking Valentine's cookies makes me think of Livingwell (Penelope). I hope that she is reading, on either this site or Zen's site. I hope that she is baking her sugar cookies for the holidays.

                                  • This reply was modified 8 years, 1 month ago by BakerAunt.
                                Viewing 15 posts - 7,321 through 7,335 (of 7,756 total)