chocomouse
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Joan, I know how your banana bread will taste! You can't go wrong with chocolate and peanut butter.
Monday I made an apple pie.
Leftover pasta and salad here.
I think freezing long strips of the butter mixture would help, but you'd have to work rather fast because it will thaw very quickly. I've not had a problem with mine holding together. Yes, sometimes a section might not stick together, but that just helps you bite into two pieces at a time - a good thing.
Today I made a new, to me, rye bread recipe, the KAF Double Light Rye Bread. We haven't cut into it yet, but it looks terrific. I may have finally mastered baking bread in my new Breville!! I put it on the very lowest possible rack setting, so it is literally right on the heating elements. I set it for 350, 30 minutes, on plain Bake. At 30 minutes it looked perfect, light brown bottoms, medium brown tops (two loaves), but internal temp was only 165*. I set it for 5 more minutes, and they were then at 194*. Done! I'm so pleased. I do hope they have an OK texture and flavor. They didn't rise a lot, and very little oven spring. Next time I'll leave them alone and see if another 10-15 minutes get more rise.
Dinner tonight was Japchae, really good.
BakerAunt, I often have a wrap for lunch. You could have some fun tweaking recipes to make your own nutritious wraps; I often make my own, but keep a package of store-bought in the freezer. I find they freeze nicely. I usually spread a thin layer of mayo sprinkled with Penzey's Foxpoint or Sandwich Sprinkles, or whatever you like. I happen to dislike avocado, but you could use mashed avocado instead of mayo. (Or, skip the mayo and avocado, but sprinkle the layers of veggies with a flavored balsamic vinegar before wrapping it all up.) Then layer on the veggies -- greens of some sort, onions, sweet peppers, tomato, shredded carrots, beets, zucchini, cabbage, sprouts, etc. Cheese and/or thin slices of leftover meat or bacon will add protein. It's another delicious way to clean out the bits and pieces in the veggie drawer!
Mike, I've also made those pull-apart rolls in small bread pans, I think they are 2.5 x 5" pans? and also in a 4" x 6" pan. Just cut the strips to fit the size of the pan. There's a lot of variety in the shape/size of the baked pieces, unless you fit each one in place perfectly -- but it looks more natural in a bread pan, not like oops! that section is so much bigger than the other two. It's still messy! And still delicious!
We had tomato sauce with spicy sausage and big chunks of red peppers and onions on rigatoni, with a green salad. It is 24* and sleeting now, back to winter weather.
Today I made cinnamon chip scones, brushed with maple syrup when they came out of the oven. Good for breakfast or a snack!
Top of my list, maybe I'll make on Friday, is BakerAunt's oatmeal bars. I'm planning to use some of my homemade orange marmalade.
Happy Birthday, cwcdesign! Chocolate cake is the best! I hope you have leftovers.
My arm is much better now - no pain, no swelling, no heat. The bruising has started turning yellow, fading. I'm so grateful I didn't have any of the vaccine side effects to deal with also. And also happy that, it seems, none of us Kitcheners had serious side effects. I saw a newspaper photo of a lady's bruised arm, and it appeared the shot was given almost on top of her shoulder - even higher up than mine. I wonder how she is feeling today.
I'm cooking a 15 pound turkey, with some of the usual side dishes. I planned this so we would have leftover meat for sandwiches during the sugaring season. I cannot plan on serving meals at our usual dinner hour this time of year.
I can spend hours paging through cookbooks, adding sticky notes, making lists of ingredients I would need to buy special, and more. But I rarely actually make anything I've marked. I do have a running list of recipes to try, and I've even written down which cookbook I found it in, or in recent years, which website.
Pizza!
Mike, what are looking forward to new and different in his new book? It's being released soon!
I made chocolate chip cookie bars. I spread half the dough in a 9 x 12 pan, then poured on a bag (11 oz) of caramels melted with 4 tablespoons of heavy cream (yes, I removed the plastic wrap from every one of those caramels!!) over the dough and spread the remaining dough on top. I needed to use up the caramels to get them out of the kitchen. Next time, I'll just make a thick caramel sauce. These are really good! Chewy gooey.
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