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My Nebraska Kitchen

A site for baking and cooking enthusiasts

chocomouse

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@chocomouse

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Registered: 8 years, 9 months ago

Forums

Last Activity: 2 days, 12 hours ago

Topics Started: 11

Replies Created: 2,650

Forum Role: Participant

New Posts

Reply To: What are you Cooking the Week of February 16, 2025? 7 minutes ago by BakerAunt
Reply To: What are you Baking the Week of February 16, 2025? 2 hours, 39 minutes ago by BakerAunt
Reply To: Egg Prices 3 days, 3 hours ago by Mike Nolan
Reply To: February 2025 Cookbook Challenge 5 days ago by BakerAunt
Reply To: What are you Cooking the Week of February 9, 2025? 5 days, 23 hours ago by RiversideLen
Reply To: What are you Baking the Week of February 9, 2025? 6 days, 8 hours ago by RiversideLen
Reply To: WSJ article on PFA ban in Minnesota 1 week, 1 day ago by BakerAunt
Reply To: What are you Baking the Week of January 26, 2025? 1 week, 5 days ago by BakerAunt
Reply To: We have tomatoes on the hydroponic garden! 1 week, 5 days ago by Mike Nolan
Reply To: What are you Cooking the Week of February 2, 2025? 1 week, 6 days ago by BakerAunt
Reply To: What are you Baking the Week of February 2, 2025? 1 week, 6 days ago by BakerAunt
2025 Gardens 1 week, 6 days ago by Mike Nolan

Recent Recipes

Scone Nibbles

Ossi di Morti (Bones of the Dead)

Christmas Coffee Cake

SPICY SOUR CREAM RAISIN MUFFINS

Pumpkin Bundt Cake

Peachy Keen Muffins

Easy Tomato Sauce

Keto-Friendly Vanilla Ice Cream

Spaghetti Squash Turkey Casserole [Faux Lasagna]]

Green Bean, Cherry Tomato, and Feta Salad

Rye Blackberry Chia Seed Jam Bars

Blackberry Chia Seed Refrigerator Jam

Coffee Cake

White Whole Wheat Apple Cider Baked Doughnuts

Baked Pumpkin Spice Doughnuts with Maple Glaze

Welcome to My Nebraska Kitchen

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Recent Blog Entries

Ketogenic Diets
Using Baker’s Math
The Pie (Dough) Chart
Measuring Pie Dough Thickness
Beginning the low-salt journey

Challah - Peter Reinhart's recipe in The Bread Baker's Apprentice

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Tarts

Sable Breton Tarts filled with Mousseline and topped with assorted fruits

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