After a week living in a hotel, I really enjoyed dinner tonight! I cooked a pork roast in the tagine, using Tandoori seasoning from Penzey's, along with potatoes, carrots, and onions. Tender and delicious, with leftovers for another night.
Back home after a week away and happy to be baking! This morning I made a blueberry crisp, using up 5 cups of blueberries from the freezer. The kitchen has smelled wonderful all day, but we haven't cut into it yet.
I've tried a number of pump sprays over the years, and have not found even one that is acceptable. They clog, the mechanism breaks, it's too much or not enough oil, etc. Generally, they don't last longer than two or three uses.
Skeptic, that soup sounds really nice! It's an interesting combination of flavors.
The cookies are very good, although there is little to no flavor of the espresso or the Kahlua. I baked (from a double batch) 32 2"cookies, and then scooped and then freezing about 30 more balls of dough for later. These cookies are not quite what I had hope for; my preference is a thinner cookie with crisp edges and a chewy center. I had thought the dough was a little dry and that may be at least part of the problem. I'll make them again, and reduce the amount of flour.
The cookies smell wonderful, but we are not eating any until after dinner! I did not attempt to make these healthier, and I doubled the recipe. For the melted chocolate called for, I used the last of a block of milk chocolate I got at KAF years ago, when they sold the large blocks, and made up the rest in Baker's sweet chocolate. I couldn't find my bag of KAF triple cocoa blend, so used store brand unsweetened cocoa powder. Finally, I used Ghirardelli chocolate chips; the bag was labeled "bitter", but they sure taste like semi-sweet. I added an extra tablespoon of Kahlua, because the dough seemed a little dry. Just sayin'. The raw dough tasted delicious. I know, I know - raw eggs, uncooked flour. But I've been eating raw dough for 76 years and it hasn't killed me yet!
Tonight we had chicken thighs marinated in Greek seasoning, smashed potatoes with the same Greek seasoning, and roasted squash bites. This is one of my favorites dinners.
I'm glad you posted your results, BakerAunt -- this is on my list to bake tomorrow morning! I've not decided yet how much healthier, if at all, I will make the cookies. Nor have I checked my stash of chocolate in the freezer; I know there is plenty, but not sure of the quality. I'm going out of town tomorrow, and need something chocolate for the trip.....
I made two loaves of bread using the KAF Super 10 blend.
Mike, I do remember the pineapple juice discussions on the old Baking Circle, and carried over onto the Fresh Loaf. I've use pineapple juice myself, and it does wake up a lazy starter. I'm sure you'll enjoy Deb's class.
Tonight we had Shepherd's Pie. We've been in a deep freeze the last few days, 15 below the last two nights, and up into the 20s during the day. Just thinking about casseroles and soups makes me feel warmer.
I don't have a stand mixer, although I had one years ago when the kids were young and I made a lot of cookies. I do have a hand-held mixer, which will cream butter and sugar or whip cream. I would never make a stiff dough. My husband bought me a big Kitchen Aid once and I had it for a few days, used it, and had him return it. It took up too much space on the kitchen counter, was too heavy to move around, and I just knew I would hardly use it at all. I couldn't survive without my food processor or stick blender, or probably my spiralizer!
I pulled a log of cranberry-coconut refrigerator cookies, made in December, from the freezer and baked about 3 dozen.
We had tuna fish sandwiches with soup from the freezer, split pea and broccoli-cheddar.
Pizzza!
