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Then itâs not an olive oil cookieð itâs an olive oil âflavoredâ cookie. I didnât bother to read it because Iâve never seen an olive oil sweet baked item recipe that had butter.
BakerAunt, I saw this in KABC's Sunday round up and I thought of you - didn't know if you get the weekly email or have seen or tried this recipe for Olive Oil Orange Sugar Cookies
Joan, I am so sorry for your loss. I, too, am glad you were able to be with her so much and to take her treats. Hold dear your wonderful memories.
Aaron, I used my ChefAlarm from Thermoworks to check my oven - they have the instructions on their website. It really helped as my oven ran 14 degrees too high and now we just set it lower - one of the nice things about digital dials. If it calls for 350, we set it for 336 and until we know the recipes, we always check 5 minutes before the end time.
Iâm late too - I hope you had a great day Sara - I miss you.
Chicken salad with leftover rotisserie chicken breast, green salad and Harvest Grains Toast
I baked! I only have a couple of pieces of WillâÂÂs sourdough left so it was time.
I made my adaptation of KAFâÂÂs Harvest Grains Bread. I use 100 grams each of AP and sprouted wheat flour and the rest was WWW. The recipe calls for 4 teaspoons yeast, but since I had the gold SAF I thought I would try 3 teaspoons (2 loaves). Whole grain bread improver is optional but I didnâÂÂt have any- well, thatâÂÂs not completely accurate - I may have had a jar in the freezer, but I couldnâÂÂt read the writing so I tossed it.
Anyway, I probably could have proofed it longer - IâÂÂm always afraid of overproofing - it wasnâÂÂt quite at the inch over the lip of the pans when I put them in the oven - they didnâÂÂt rise more in the oven, but they also didnâÂÂt sink - theyâÂÂre a little dense but still good.
EDIT: I probably could have used the whole amount of water as well - it's amazing what you can forget when you haven't done something in a while - it makes great toast.
Joan, sloppy joes over mashed potatoes sound good!
I did bake brownies two weeks ago which were requested by one of my cooks at work. I still have some of Will's sourdough in the freezer, but I have to start thinking about baking some bread in the next week or so. I also need to feed the starter and try to use some in some of the bread I will bake for me.
I do need to purchase that long baker with my gift card. Even though it's a gift card, I'm still having trouble getting my head around spending that much money.
I've been lurking for a while but not posting. My cooking kind of cycles now that it's just me. On Sunday, I made a sheet pan dinner with Tuscan flavored chicken sausage, a large russet potato, 2 small broccoli crowns and ½ an onion. It lasted me for 3 nights. Tonight I'm grilling chicken tenders that I'm marinating in oil and Penzey's Mitchell Street from a sample package - I think I'm going to like it. And, I'll roast cauliflower in Fox Point seasoning.
My favorite cinnamon is KAFâs Vietnamese cinnamon. Iâve tried others, but I like the depth of flavor.
We were doing a wine tasting at work this afternoon - everyone liked different ones - everyoneâs palate is different so we all have different preferences.
KAF does have black cocoa powder - Mrs Cindy sent me my first package of it - she always put some in the bottom of her measuring cups before adding whatever cocoa powder she was using. My favorite is still their double dark cocoa blend.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.
BA, your dinner sounds wonderful. Tonight I grilled chicken tenders that I marinated in my teriyaki-ish marinade - very tender. I had it with arugula, cherry tomatoes and some toasted sourdough curtesy of Will. Itâs his birthday today and he received most of his birthday presents. He started a garden at his friends house last week and the arugula popped up this morning - a nice present.
Last night I made a lemon asparagus pasta. I threw in a can of tuna. This will be good for a few more nights. Tonight Iâm going to throw in some cherry tomatoes.
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