[chocomouse]

We're getting a big storm Sat. all day into Sunday, 6 -12 inches, possibly preceded by sleet and freezing rain. Maybe I'll start some more plants inside.

[chocomouse]

I don't believe I mis-measured, but that could be the problem, Mike. I read through all the comments, and one other baker said their's came very sugary, not sticky. I also used the alternative to the Sticky Bun Sugar. I haven't made these for ages, and I'm not sure which recipe(s) I've used in the past. I did not write down any comments on either of the KAF recipes. Now I've marked it so I won't use that glazing recipe again.

[chocomouse]

I made sticky buns this morning. I'm looking for advice about the "sticky" part, the glaze that goes in the bottom of the pan, and ends up on top after it's baked and flipped over. For the first time ever, this "glaze" is not sticky, but is very crumbly, and does not stick to the buns. It's made of melted butter poured into the pan, then sprinkled with brown sugar, cinnamon, and pecans. I inverted the pan immediately after removing it from the oven, and scraped out anything still on the bottom of the pan. I used the KAF recipe "Our Favorite Sticky Buns" which I have used in the past, but sometimes I've used their "Sticky Buns" recipe. I've never had this problem before. Suggestions, please?

[chocomouse]

I scrambled two eggs with onions, peppers, and cabbage leftover from the tacos we had the other night, and add some diced cheddar. My husband is up at our sugar house, hopefully boiling sap into maple syrup. He'll have to fend for himself when he gets home.

[chocomouse]

We had leftover chicken and rice casserole, and buttercup squash.

Yesterday I made egg muffins for breakfasts, with bacon, onion, red pepper, and spinach, plus Penzey's Foxpoint seasoning.

[chocomouse]

I made a basic whole wheat bread with oatmeal and maple syrup today. It makes a lot of dough, so rather than fuss with decreasing it, I made it into two 9 x 4 loaves (huge, great oven spring) and a 4 x 7 (guessing here, a Fat Didio pan), which I made into a cinnamon swirl.

[chocomouse]

Today I tried a new casserole recipe "Chicken and Rice Casserole" by The Cozy Cook. It has an interesting flavor, and is delicious. The rice was overcooked and a little gummy, so next time I will try the rice I use for risotto. There is plenty leftover for the rest of the week!

[chocomouse]

This morning, I baked two King Cakes, one for us to taste-test, and the other for a gathering on Saturday. I used the dough recipe from Emeril's website, and the filling recipe from Bob's Red Mill. This is not my usual annual cake! Although I let them rise and bake the suggested times, and they appeared to have risen fine, and seemed done, although it's not an easy product to test the doneness, something is not right. The inner, base sections are not done. The texture is different, soggy. It might be the cream cheese filling soaked into the dough too much, also. But the flavor is excellent and I will use the same recipes when I make it again - next year! - paying attention to my notes.

This evening, I made a pizza. It rose beautifully, was cooked perfectly, and the flavor is excellent.

[chocomouse]

I didn't have to do much cooking again today! We had lasagna from the freezer; I had made it about a month ago. And we had a green salad mostly from the sunroom, with the addition of onions, sweet red peppers, carrots, and tomatoes.

[chocomouse]

Happy Birthday Joan! Glad you had a great day -- you can make a cake when you run out of other baked goodies!

[chocomouse]

Last night we had soups for supper. I had mushroom, out of the freezer, and I made fresh clam chowder for my husband. With it, we had cheesey gougeres, from the freezer.

[chocomouse]

I made bagels, and use AP flour instead of Bread Flour. They are a little too soft, not chewy enough, so I will go back to using Bread Flour.

[chocomouse]

I roasted a pork loin with potatoes, carrots, onions, and apples. There is plenty for another meal or two.

[chocomouse]

Dinner was chicken thighs, buttercup squash, and roasted root vegetables. We ate some of the raspberry ice cream - excellent flavor. The frozen whole berries crumble when you bite into them, so they are not too hard, but not mushy like when you start with fresh or thawed berries.

Len, you should try a coconut ice cream, I think it's a Ben and Jerry's recipe I use for that, I'm sure you can find it with a little help from Google. It uses canned cream of coconut. I use rum in that - super good!

[chocomouse]

This morning I made raspberry ice cream! I know -- we have about 8 inches of fresh snow here, and it was -1* when I got up. But dear husband drew that from his "Treat Jar" slips. I used raspberries we grew and froze individually on trays, and raspberry cordial made from our berries also. I always add a tablespoon or two of some kind of liquor/alcohol to prevent the ice cream from freezing so hard you can't scoop it. I made the custard yesterday, so it was ready to freeze in the ice cream maker this morning, and now is firming up in the main freezer. I'm going to make cookies to go with it.

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