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I just used up the last of my sparkling sugar coating my third batch of Bourbon Balls - the cookie crumbs are also used up. The best by date on the sugar (from KAF) was 2015 - but it's sugar and no one has gotten sick from either of the last two batches - a little tipsy maybe.
Merry Christmas to everyone! I hope everyone is staying warm and safe this Christmas!
December 23, 2022 at 10:50 am in reply to: What are you Cooking the Week of December 18, 2022? #37494It's supposed to get down to the 20's here starting tonight. Since it's just Will and me, we're going to do charcuterie Christmas Eve and a small tenderloin with bernaise, mashed potatoes and green beans. We're picking up some stuff after work and I'm also going to get salad stuff for whenever. We're closed both Sunday and Monday.
December 19, 2022 at 4:53 pm in reply to: What are you Cooking the Week of December 18, 2022? #37443I made a batch of Cilantro Lime Chicken Taco filling in the slow cooker, so guess what we're having for the next few nights.
I'm sorry for your loss, chocomouse. It's hard, especially around the holidays.
I wish your whole family peace.Mike, I think you need Mr. Peabody and Sherman for the Way Back Machine
December 12, 2022 at 4:13 pm in reply to: What are you Cooking the Week of December 11, 2022? #37350Navlys, sounds familiar
Last night I made tortellini soup which I haven't made in several years. I'd forgotten how good it is and we have it for at least tonight and we may put one quart in the freezer.
My apologies that I never wrote back about my remake of the Irish Chocolate Cake last Wednesday. It was a success. I used the melted butter/cocoa powder paste to grease the larger of my two bundt pans. I made sure my butter was soft and mixed everything through the eggs with the stand mixer. I then added the flour and liquid by hand and it was the right texture to go in the pan. I baked it for 50 minutes and it wasn't quite done so I baked for another 5. I didn't want to over bake again so I took it out. It un-molded beautifully. So after it cooled, I wrapped it and put it in the freezer. On Friday, I took both cakes (the rum cake and whiskey cake) out of the freezer and wrapped them for the bake sale - I borrowed large saran from work so you could see the cakes. One neighbor saw me taking them to the car for delivery to the sale with pretty ribbons and all and got excited about the sale. When I got to the gardens, everyone wanted to buy them then - we don't allow members to buy early. Turns out my neighbor asked a friend to get there at 9:00am on Saturday and she got my rum cake - I guess the members kept looking for it after that!
On Thursday, I made bourbon balls with crushed cookies (Chocolate Bourbon from a Bakery we buy from for the store - they had passed their best by date, so we had to damage them out - you can still eat them, you just can't sell them.), pecans, powdered sugar, cocoa powder, maple syrup and of course Bourbon for a neighborhood Christmas party. I rolled half in sparkling sugar and half in chocolate sprinkles. Everyone wanted the recipe and one neighbor asked if he could pay me to make them. I said I was sorry, no, but I'd happily give him the recipe!
I made a sheet pan dinner with chicken sausage, sweet potato, broccoli and red onion with olive oil and Penzey's Now Curry for the seasoning. I had some cranberry sauce with it instead of chutney. As Will is out of town I have dinner for a couple of more nights.
On Saturday, I baked a Caribbean Rum Cake which I unmolded on Sunday and wrapped and put in the freezer for the Bake Sale this Saturday. Also, on Sunday I made my Irish Whiskey cake which was probably the worst one I've ever made. I've never baked a dry one before. Anyway I cut it in to sections to share with friends who are good enough friends that they understood. I said it needed ice cream or whipped cream and one of them said Chocolate Sauce!
I will make it again on Tuesday. I will use my larger bundt pan and I will incorporate the flour and liquids by hand. I will go back to my usual way of prepping the pan with the paste made from melted butter and cocoa powder from America's Test Kitchen. I tried oiling it and sifting in cocoa powder, but I think the cocoa powder stayed on too thick and absorbed a lot of the moisture from the cake. The cake also stuck in one part. I'm determined to redeem myself.
November 28, 2022 at 8:55 pm in reply to: What are you Cooking the Week of November 27, 2022? #37260For dinner tonight, we had some of the Caesar Chicken and I roasted asparagus and cut up potatoes to go with.
Will baked 3 loaves of sourdough this morning. He heads to LA on Thursday for 10 days. I will be baking over the weekend for the garden club bake sale the following weekend - I will freeze my cakes
November 27, 2022 at 1:16 pm in reply to: What are you Cooking the Week of November 27, 2022? #37248I'm making slow cooker Caesar Chicken which we'll have either in wraps or as salad. I brought home a salad on Wednesday that was left from our Take n' Bake Thanksgiving dinners - for Thanksgiving we take orders for Dinners or parts thereof that people can pick up on Wednesday for duh, Thanksgiving. The turkeys and prime rib are prepped and ready to go in the oven to be cooked. All the sides are fully cooked, desserts, rolls and corn muffins come from the Bake Shop and our Kitchen also makes charcuterie trays. We had 81 orders this year - some complete dinners, some a quart of gravy. The salad came with a pint of Caesar dressing, so we figured we would use it for something else.
Did anyone see Claire Saffitz's new pie crust recipe in King Arthur? It's interesting and there's a video - I might have to try it
https://www.kingarthurbaking.com/blog/2022/11/09/claire-saffitz-flaky-pie-crustChocomouse so sorry to hear about your infection. Glad to know you're on the mend
November 20, 2022 at 8:27 pm in reply to: What are you Cooking the Week of November 20, 2022? #37202We've decided to not do anything special for Thanksgiving this year as it's just Will and me. I'm dog sitting for a friend Wednesday through Friday over by the beach. Since we are really busy at work this week the down time will be really nice as we are closed on Thursday.
Today I tried a recipe for chicken and wild rice soup which came out pretty well. I overcooked the rice a little, but that has a lot to do with the new stove. Learning how to use the induction has a learning curve, but we're both really happy with it. The oven works well - we had baked salmon, asparagus and potatoes last night. We haven't tried the convection or air fryer yet.
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