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I made the Apple Bundt Cake recipe from I am Baker. It is delicious, although next time I would add another teaspoon of cinnamon. The caramel glaze adds to the flavor, and I poured it on shortly after the cake came out of the oven so it was very hot and the glaze soaked in nicely. It made a medium size bundt and 4 small one (the size that comes 6 'holes' in the pan). The larger one stuck a little in one spot, but that's OK -- Baker's taste test! I would make this again.
I made English Muffin Toasting Bread using a recipe from Barefeet in the Kitchen. It's quick, easy (no knead), and makes great toast. I've sliced and frozen it so we can pull out a slice or two whenever we want toast.
Dinner last night was grilled salmon, buttered noodles with Penzy's Pasta Sprinkles, and cole slaw. Penzy is having a sale through today: free shipping with a $25 purchase, a 1/4 cup of your choice costing up to $6.29 is free, and good deals on cinnamon, cumin, thyme, and Pasta Sprinkles.
We had stuffed peppers for dinner, with Gruyere-Olive rolls from the freezer. There's plenty left for another meal, plus extra sauce with rice and hamburg for another meal.
Our Covid numbers in VT went way up yesterday, highest since June, but when you look at the details, it is not as bad as the headlines. Unfortunately, 26 immigrant workers on a local farm tested positive. They had all lived together in a dorm. I feel so bad for them. And, the numbers will likely go up again - a ritzy hotel a few towns over hosted a huge wedding on the weekend, and there are photos circulating of large groups of guests with no one wearing a mask and not social distancing. I don't feel so sorry for them.
September 29, 2020 at 7:41 pm in reply to: What are you Baking the Week of September 27, 2020? #26761I love lemon flavor and that sounds so good. I've been thinking it's time for another lemon coffeecake with lemon streusel topping. And probably shredded zucchini in it also --- to make it a healthy snack!!
Cole slaw for dinner again tonight! Unfortunately, it is not the last cabbage from the garden!! I bought a six-pack of seedlings because they didn't have anything less than six plants - and this is cabbage #5. I've given most away. One huge cabbage will feed the two of us for weeks! I know that a head will keep in the refrigerator for a month or more, but I'm really tired of eating cole slaw. It's the only way we eat cabbage. I think next year, I'll just but one head at a time at the market.
Rain! and more rain! It's been raining now for about 3 hours, and we have 1.15 inches of the wet stuff! It's taking a short break and we're forecast to get thunder storms for a couple of hours and then more rain until around noon tomorrow. The only other rain we've had this month, on Sept 3, was .03 inches; plus some drops that dampened the deck 2 weeks ago. We have a complete outdoor fire burn ban in effect dur to the severe drought; and there have been a number of small field/forest fires reported but rather quickly brought under control. Gardening is over for the season, but I sure hope there is enough rain to soak the ground and lower the risk of fire.
September 29, 2020 at 7:30 pm in reply to: What are you Cooking the Week of September 27, 2020? #26757Our dinner was grilled chicken, grilled potatoes, the last of the broccoli from the garden, and cole slaw.
September 29, 2020 at 7:27 pm in reply to: What are you Baking the Week of September 27, 2020? #26756I baked peanut butter cookies with chocolate chips, an adaptation of a KAF recipe. I haven't tasted them yet, but I'm looking for a chewy, not a crisp or crumbly, peanut butter cookie.
September 29, 2020 at 8:17 am in reply to: What are you Baking the Week of September 27, 2020? #26751BakerAunt, I just saw this on Deb's weekly email, and though immediately of you. No butter or oil! I've put it on my list to make next week.
September 27, 2020 at 6:26 pm in reply to: What are you Cooking the Week of September 27, 2020? #26743Dinner tonight was grilled salmon, cole slaw and steamed broccoli.
September 26, 2020 at 6:20 pm in reply to: What are you Cooking the Week of September 20, 2020? #26733I made a spicy tomato sauce with hot Italian sausage, an assortment of bell peppers, and onions, all bite size, served over rotini. With it we had gruyere-olive rolls that I made last week. It was 81* here today, but the calendar says it's fall, so we are eating from the freezer!
September 26, 2020 at 6:15 pm in reply to: What are you Baking the Week of September 20, 2020? #26732I made Bacon-Cheddar-Chive bisquits. I baked them on my Lodge cast-iron pizza pan, so the bottoms are nice and crisp.
September 25, 2020 at 6:59 pm in reply to: What are you Cooking the Week of September 20, 2020? #26723BLTs again tonight! In spite of a couple of light frosts, I still have many, many huge, red, perfectly formed tomatoes; plus tons of paste tomatoes. But I'm tired of making sauce, we have enough, the freezers are full. So this was the last BLT meal.
September 24, 2020 at 3:57 pm in reply to: What are you Baking the Week of September 20, 2020? #26717I made bagels again today, probably the best batch I've made yet. Crispy outside, soft chewy inside, excellent flavor, nicely shape -- just about perfect! One change this time is I did not let the dough rest 20 minutes AFTER shaping it into balls; I decided it rested enough while I was weighing out and shaping the next portions. Instead, I immediately poked my finger through and twirled the dough when they were all into balls, and THEN I let them rise about 25 minutes. I think they rose more, although were still dense, and some of the shaping imperfections disappeared. Two have disappeared already!
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