[chocomouse]

Today I baked Maple-Coconut cookies and Bacon-Cheddar scones. I'm experimenting with the cookies, and this time I doubled the recipe. I lost a little of the chewiness that I love. Next time, I'll try subbing oatmeal for the coconut, and make the original batch-size, which made 26 2" cookies.

[chocomouse]

Skeptic, that Winter Pie sounds interesting, especially made with a pizza crust. I like the idea of a "bready" crust rather than a "flaky" crust. I think it would be good with asparagus instead of cabbage, which is not one of my most favorite cooked veggies.

[chocomouse]

I have that robot!! He loads and unloads the dishwasher. Sometimes he puts clean things in the weirdest places. He sometimes wipes the counters. He rarely does pots and pans. I've been trying to reprogram him for almost 50 years - no luck so far. But he's a keeper!!

[chocomouse]

Tonight we had chicken thighs on the grill, roasted buttercup squash, and risotto with mushrooms and broccoli. We're headed back into a deep-freeze later tonight, with temps below 0 by Friday, so took advantage of 20* weather and cooked outside.

• This reply was modified 6 years, 10 months ago by chocomouse.

[chocomouse]

Mike, I bet that Westphalian rye doesn't taste any better than the KAF Sandwich Rye that I've been making lately. Different perhaps, but not better! The last two times I made it, I followed the recipe almost exactly, except I used AP instead of bread flour, and added Rye Bread Improver. KAF has stopped carrying, among a lot of other things, the rye sour I used to get there, so I need to find another supply.

[chocomouse]

I made another batch of rye bread. It is so darn good!

[chocomouse]

Happy Birthday! Is your trip a part of your birthday package? Enjoy.

[chocomouse]

Tonight we had quesedilas made from left-over pork chops sliced thin, with chopped fresh peppers and onions, home-made salsa from the freezer, and shredded cheddar cheese. Cole slaw on the side.

[chocomouse]

Tonight was meatloaf, baked potato, and beets from the freezer.

[chocomouse]

Yesterday I made cheesecake. I made one batch of dough for a 9" springform, but split it in half and flavored one with chocolate and the other lemon, and put them in two 7" pans. Eat one and freeze the other. I had a near disaster that I was able to salvage, as this was just for the two of us to eat and not to share with others. I was moving the lemon cake over to the island oven when I heard a "clunk." Back on the other counter was the chocolate version, but the ring part of the pan had popped off. Some of the crust was crumbled on the counter and the filling was oozing over the top. I got the ring back on - firmly snapped on. I was able to dump the whole mess into a bowl, scoop up the loose crumbs and sort of press them back into the springform, and then pour the filling back in. It tastes fine. And the lemon cheesecake? Not a blemish or a crack in it!! I'm going to try to post a photo, but have not that before.

[chocomouse]

luvpyrpom, have you checked to see if KAF posted a recipe for the Almond Schmear? I'm pretty I've seen a substitute for the chocolate schmear in their recipes, so maybe there is one for almond. Also, I wouldn't be surprised if S Wirth has shopped at Nuts.com and can give you some feedback when she checks in here.

[chocomouse]

I love to eat out of the freezer! whether it is raw foods or leftover meals and soups that I have prepared. And at this time of winter, it helps me a lot to focus on using up all the veggies from last year's garden, because then I will really start to believe that spring WILL arrive, and it WILL be followed by summer! We are forecast to have a pretty significant ice and snow storm from tomorrow into the following day and that is good cooking and baking weather.

[chocomouse]

Yesterday I made scones filled with grape jelly. Taste OK, but just OK, not great. Too sweet and not enough grape jelly taste.

[chocomouse]

Tonight I made Aebleskivers. I mixed Pizza Seasoning and grated parmesan into the dough, and filled them with a cube of cheddar cheese. Very good.

[chocomouse]

Len, those look great! Making buns is time-intensive anyway, compared to shaping a loaf of bread, and I can understand why you made only 2 basketweave. Your buns are big; mine are around 71-73 grams each, which are plenty big for our "mature person" appetite.

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