[chocomouse]

I made chocolate chip cookies today. Yesterday I made buns - 6 hamburger and 6 hot dogs.

[chocomouse]

We will do our usual meal, just my husband and myself. I bought a spiral sliced ham yesterday, and that will also make sandwiches for DH for weeks! Not sure what we'll have for sides, probably scalloped potatoes, mapled carrots, maybe a broccoli salad, and for sure maple cheesecake.

[chocomouse]

ItalianCook, these were soft on the inside, but crisp on some of the outside. The "fans" separated at the top, above the muffin tin, and those were more crisp. I baked the first batch 20 minutes and the second batch for 25, but 23 minutes would be good, I think. This dough rose a LOT, and quickly; I would not use the same dough recipe again for this style roll, but would use a lean dough. If you are a "fussy" baker, and want everything to look perfect (that's me, usually) shaping these will be frustrating for you - you have to let go of the perfectionist model. I won't use a t-square when rolling and cutting my dough! (no offense, Mike!) I imagine these would be really good with a cinnamon-sugar filling, sprinkled with candied orange peel, or ...

BakerAunt, those were the days! Everything was betta with more buttah! I may try a little parmesan on my next batch.

[chocomouse]

Do you remember "butterflake" or "fan" rolls from the 60s? They were in a refrigerated can, Pillsbury dough boy maybe. Today I made an enriched dough (egg, sugar, milk) and shaped it into fans. I rolled the dough out rather thin, maybe 3/8 inch, spread it with melted butter and sprinkled with a mix of herbs, dried garlic and onion, and coarse salt. I used my pizza cutter to cut strips about 2" wide and stacked them 4 strips high. Then I cut crosswise, also 2" wide. I put each 2" x 2" square on it's side, sort of standing up, into an oil sprayed muffin tin and let rise about 30 minutes. If you made the refrigerated dough rolls years ago, you can probably picture this.Then I baked at 350* for 23 minutes. I had 18 rolls total, but for the second tin, I used a stack of only 3 squares of dough. The flavor was fantastic, although a bit too salty. The stacks individual layers separated too easily, so next time I would use less melted butter. These were so good, and you can customized whatever you prefer for herbs and spices. And you could save a lot of calories, etc, by using a leaner dough!

[chocomouse]

Mushroom soup and birdseed rolls.

[chocomouse]

We had ribs, cole slaw, and potatoes roasted on the grill with Penzey's Fox Point seasoning. 55* here.

[chocomouse]

I made maple-cinnamon scones yesterday, although the journey began the previous day. I've not been able to buy cinnamon chips in any store for several years now, But these scones are one of my husband's favorites. I can't seem to plan ahead for when I want to make them, but always want to bake them NOW! So ordering on-line is out, especially these days when either supply or delivery issues could mean waiting a month. So I googled how to make cinnamon chip at home. I found a number of recipes, all very similar, and two days ago I made a batch.

They turned out fine, and were quick and very easy to make. They are not hard like regular chips, but crumble easily so I had to be gentle when stirring them into the batter. Next time, I might increase the baking temp and or time by a few minutes to see if that makes them a little more firm. In the finished product, they were a nice burst of cinnamon flavor.

The recipe made almost 2 cups - I used 1 cup and have the rest in the freezer for another time. You could also substitute other flavors (ginger?) for the cinnamon. I might try some lemon..... or orange, in chocolate bread....

[chocomouse]

Pizza, the usual Thursday dinner per my husband's request.

[chocomouse]

We had pork chops on the grill, leftover zucchini-cheese-rice, and tossed salad. One more salad meal, and I will be very short of fresh produce - just 1/4 head of cabbage and 4-5 stalks of celery. I was hoping to go 4 weeks without grocery shopping (I do have a freezer with lots of garden veggies) but looks like I'll only last another week.

[chocomouse]

I save egg shells in the spring/summer, dry them, then pulverize in the food processor. I sprinkle it around the tomato and peppers plants when they begin to have buds. It helps them to set fruit and prevents blossom end rot. But I've never directly eaten the shells.

[chocomouse]

I made two loaves of rye sandwich bread today, so we had tuna salad sandwiches on fresh bread for dinner.

[chocomouse]

Yesterday, I made a 9 bean soup, and added slice Kielbase and frozen mixed vegetables. With it we had rye rolls.

[chocomouse]

Thanks everyone for the compliments on my bagels! It takes a little practice and you have to be focused and shape carefully - no just quickly poking a hole and stretching the dough any which way! This was my 4th batch and I think another 2 inches on the waistline.

It would be a lot of fun to do a virtual potluck!

[chocomouse]

Today I made bagels, using KAF "Bagels" recipe, but subbing 2 cups of whole wheat for 2 cups of the AP. I used barley malt syrup in the dough. I made 12 bagels, 75 grams each, which is smaller than typical. Len, each finished bagel weighed about 65 grams.

I shaped each one into a smooth ball and let them rest about 10 minutes. Then I poked a hole in the center of each and carefully stretched each one into the bagel shape. I let them rest for 20 minutes.

To make the boiling water bath, I added 1 teaspoon of barley malt syrup and 1 teaspoon of baking soda (not called for in the recipe but I see that many recipes do call for it; not sure I can tell the difference) to the water in my old electric skillet. That is really not deep enough for the job, but I do not have another wide, shallow (4 inches deep is recommended) pan.

I boiled the bagels, 4 at a time, for about 1 minute, then flipped for another 30 seconds or so. They went into a 425* oven for 25 minutes. Next time I think I will try 20 minutes. The outside is crisp and chewy and the interior is a little chewy but soft. I use AP flour instead of a stronger (bread, or high gluten) flour because we do not like them real chewy.

The texture is what we like. The flavor is excellent; we also love whole wheat. The shaping is much better than the first batch I made a couple of months ago.

• This reply was modified 5 years, 5 months ago by chocomouse.
• This reply was modified 5 years, 5 months ago by chocomouse.

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[chocomouse]

Chicken on the grill, green salad, and a new recipe from SmittenKitchen: rice, zucchini (shredded, from the freezer), lots of onion and garlic, and parmesan. It was adapted from a Julia Child recipe, and it still needs some work, in my opinion. Also, the directions were not clear.

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