[chocomouse]

Today I made olive-gruyere rolls, based on the KABC recipe. Instead of rolling the dough, filling, and cutting it into 4 small "loaves", I slice it into 12 pieces about 1" thick, similar to cinnamon rolls. I put them into greased muffin tins to bake, and this time I put them into the burger bun pan. I did use gruyere cheese this time, although I am more apt to use a cheaper cheese or one that I have on hand, such as Swiss, fontina, cheddar, mozzarella.

[chocomouse]

Somewhere recently I saw a recipe for carrot cake cinnamon rolls, and made note of where it is. I'm not sure I'd like it, but think it would be fun to try it. I can imagine the flavors, but the texture of cake compared to the texture of a risen, fluffy roll dough is not imaginable to me! But with a cream cheese frosting - it's gotta be OK.

[chocomouse]

Mine was Philadelphia, full-fat, and at room temperature.

[chocomouse]

Joan, I followed the instructions exactly - I even used a timer for the 5 minute wait on the butter and sugar. I did skip the vanilla in the brownie batter; maybe that made a bigger difference than I thought it would. My cream cheese had been in the freezer, so perhaps that affected the liquidity, but it was very very runny. I'll try them again, in a month or so, and let you know how they come out.

[chocomouse]

I baked the Creamcheese Brownies that Joan posted a link to yesterday. I was concerned because the brownie dough was very, very dry; it was difficult to spread in the pan. And the creamcheese mixture was very wet, more like a thin cake batter. Now that they have cooled and set up, the consistency is better, but still not what I would expect. I reviewed the recipe, and believe I did not omit anything, and measured correctly. Were your's like that Joan?

[chocomouse]

I did a lot of cooking this morning. First, I browned about 2 1/2 pounds of ground beef. Then I used a pound of it in a big pot of chili for the guys running the ice fishing derby tomorrow, when it is predicted to have a high temp of 20*. I'll send the Burger Buns I also baked this morning along with the chili. Then I made an even bigger pot of tomato sauce, using 3-4 quarts of tomatoes from last summer's garden. I will freeze some of it plain, and to some of it I will add some of the cooked ground beef. I will end up with several containers of pasta sauce, ready to heat and eat, with or without meat - restocking the freezer. For dinner tonight, we'll have the sauce with rice, which we called "Spanish Rice" when I was growing up.

[chocomouse]

I made a dozen burger buns. This time I followed the original recipe from Moomie exactly, except I needed to add about a tablespoon more flour.

[chocomouse]

I made my version of a Harvest Grains bread, two loaves.

[chocomouse]

No cooking here on Thursday night. My husband has a dinner meeting so I had leftover broccoli, chive cottage cheese, grapes, and ice cream!

[chocomouse]

Today I started a big pot of beef stew. Tomorrow I'll add potatoes, onions, carrots and let it simmer most of the day.

Supper tonight was salads: chicken and grapes, seafood, and a green from the gro-lights in the sunroom.

[chocomouse]

We love the Harvest Grains. I always have a bag of in the pantry! It's so easy to add just 1/2-3/4 cup to any basic recipe.

[chocomouse]

Tonight we had baked beans, from the freezer.

[chocomouse]

Today I made cinnamon chip scones, with pecan meal, and sprinkled with cinnamon-sugar on top.

[chocomouse]

Tonight we had salmon, white and red rice, and broccoli.

[chocomouse]

We had lasagna from the freezer, and a salad with greens grown under the Gro Lights.

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