chocomouse

Forum Replies Created

Viewing 15 posts - 2,071 through 2,085 (of 2,686 total)
  • Author
    Posts
  • in reply to: What are you Cooking the week of November 3, 2019? #19043
    chocomouse
    Participant

      We had chicken thighs and roasted veggies - squash, potato, carrots, brussels sprouts, and onion - seasoned with Penzey's Sunny Paris, and green salad.

      in reply to: Thinking ahead towards Thanksgiving baking #19033
      chocomouse
      Participant

        Today I baked orange cinnamon buns. I used candied orange peel, which I made from oranges I had used, in the filling. They are OK - the dough is great and was very easy to work with, but the filling needs more cinnamon, nutmeg, etc. The icing is simply orange juice and powdered sugar. My inspiration was the Tick Tock Orange rolls from Dachshound Lady on the OBC, but I didn't want to use orange marmalade called for in the recipe.

        in reply to: What are you Cooking the week of November 3, 2019? #19032
        chocomouse
        Participant

          Dinner tonight was all leftovers: roast pork, broccoli, buttercup squash, and a fresh green salad. We also had peanut butter brownies topped with ganache that I had made last week.

          in reply to: Thinking ahead towards Thanksgiving baking #19027
          chocomouse
          Participant

            Mike, what a great way to contribute to a meal! Several years ago I did that for a large family gathering in the summer, a barbeque. I brought two huge basket/trays of rolls and breads - plain, sweet, savory, in all different shapes. I made things such as garlic knots, pain de epi, breadsticks, focaccia, cheese-olive, herbed, zuchinni, soft white dinner rolls, rye, whole grain, small (3 x 5") sliced breads, etc. My goal was to impress relatives with tasty and interesting shapes - to show off my baking skills! This hit the Wow! factor. And I had a blast.

            in reply to: What are you cooking the week of October 27, 2019? #18936
            chocomouse
            Participant

              Dinner tonight was spaghetti squash stuffed with pizza sauce, ground hot Italian sausage, peppers, onions, and mushrooms, topped with cheese. We have plenty of leftovers for another meal or two.

              in reply to: What are you baking the week of October 27, 2019? #18896
              chocomouse
              Participant

                I made peanut butter brownies with chocolate chips and a ganache topping.

                in reply to: What are you cooking the week of October 27, 2019? #18894
                chocomouse
                Participant

                  I had fun preparing our meal tonight. I made a Dutch baby, something I've thought about doing for many years, but just never followed through. It came out perfect -- puffed right up, beautifully browned, and delicious. I filled it with breakfast sausages and sliced apples which I had precooked. I used a 14" cast iron skillet for the Dutch baby, and a 10 inch for the sausage and apples. Only thing I would change next time is to put more nutmeg, cloves, cinnamon in the batter (I used only a little nutmeg this time) and maybe add about 3 tablespoons of maple syrup to the sausage and apples (in addition to the brown sugar and cinnamon this time). Next summer I plan to fill one with fresh berries and whipped cream. And hey, why not ice cream and chocolate sauce! That would give me a good excuse to buy some of those small, 4"?, cast iron skillets!

                  in reply to: King Arthur Flour Ends Publication of Sift Magazine #18890
                  chocomouse
                  Participant

                    I, too, bought the first few issues, and then realized they are "more glitzy than useful". And -- many of the recipes, and a couple of the articles, are available on the KAF website. I'm curious to find out what they have planned for their next venture.

                    in reply to: What are You Baking the Week of October 13, 2019? #18819
                    chocomouse
                    Participant

                      I made two loaves of whole wheat bread and added a cup of KAF's Harvest Grain mix to the dough. I also made an Apple Sharlotka, which I am going to cut into very soon. It looks and smells wonderful.

                      in reply to: What are You Cooking the Week of October 20, 2019? #18818
                      chocomouse
                      Participant

                        Tonight I made broccoli-cheddar soup, using the Panera Bread copy-cat recipe, which is my favorite. We had the leftover chicken-broccoli braid with it.

                        in reply to: What are You Baking the Week of October 13, 2019? #18791
                        chocomouse
                        Participant

                          I made a chicken-broccoli braid for a bookclub monthly meeting with a Halloween themed potluck. I shaped it like a mummy, with a rounded head.

                          in reply to: What are You Cooking the Week of October 20, 2019? #18775
                          chocomouse
                          Participant

                            Dinner tonight was leftover pot roast.

                            in reply to: What are You Baking the Week of October 20, 2019? #18771
                            chocomouse
                            Participant

                              Thanks for your thoughts, Mike. My first instinct was to "blame" the pumpernickel. Rye bread doughs are so much more "rubbery" than doughs made with AP or bread flour (although this dough included 1.5 cups of AP too). I'm planning to try this again, but using only 1/2 cup of pumpernickel instead of 1 cup. I will also make it without the rye sour, although I suspecting that will take away some of the flavor (and I will make only one change at a time!) I think letting it relax and then rerolling would not change it; I handled it exactly the same way I always do when making thins. As for carb content, I've been buying thins for many years, and the carb count does vary from 26 to around 40. I never purchased any that had 30 or more carbs. At one point, I did calculate the carb count, but have forgotten what it was. I just know that it was a reasonable amount for me, since I am a diabetic.

                              in reply to: What are You Baking the Week of October 20, 2019? #18756
                              chocomouse
                              Participant

                                Today I made DIY Sandwich Thins. This is a flat, rolled out thin, about 5-6 inches in diameter. I wanted a rye version, instead of my usual whole wheat - AP combo. I subbed one cup of pumpernickel for one cup of the whole wheat, and used pickle juice for half of the water, added one tablespoons of Deli Rye Flavor, and added caraway, dill, and mustard seeds. These little rounds shrunk, down to about 4 inches in diameter, and rose very high, lots of oven spring, and when they came out of the oven were about an inch thick. Usually they stay the about the same diameter as after I roll them out with a rolling pin, and although they get puffy, they don't really rise. I like to use these, sliced in half horizontally, in place of a hot dog bun (we were having grilled sausage, peppers, and onions in buns for dinner). I'm wondering what made these thins behave so differently. I know that acid is a catalyst for the yeast; do you suppose I had too much yeast, in both the pickle juice and the rye sour? (the rye flavor contains acetic acid and lactic acid). Pumpernickel and whole wheat are both "strong" flours. Any thoughts? I spoke to a "master baker" when I was at KAF this afternoon (buying more pumpernickel!) and she wasn't sure what the difference might be. I think that next time I make more rye flavored thins, I will eliminate or reduce one ingredient each time time I make them, starting with the rye flavor. The flavor and texture of these were great (although at least one was almost hollow). I'd love any comments and suggestions!

                                in reply to: Daily Quiz for October 16, 2019 #18675
                                chocomouse
                                Participant

                                  I'm pretty sure that Amaranth is included in one or more of KAF's whole-grain flour mixes, like the Harvest Grain or Special something or other. I love all of their grain blends as part of a bread dough. But I've not tried plain Amaranth flour.

                                Viewing 15 posts - 2,071 through 2,085 (of 2,686 total)