[cwcdesign]

I made the cranberry almond coffee cake in the wreath pan which we will have for dessert tomorrow since it’s something both my mom and Will have asked for.

[cwcdesign]

Today I made the broccoli casserole that we will reheat to have with our turkey. I also made the Barefoot Contessa’s smoked salmon spread for our hors d’oeuvre.

[cwcdesign]

Aaron, I beg to differ - you are way beyond my skill set with all your hand kneading. It is where I always fell short. That, and having trouble getting the water temp right for proofing. I came to baking bread after I got my KA artisan 5 quart mixer and a thermometer. My latest acquisition, which I don’t have room for is a Zojirushi for mixing my dough. When King Arthur had their sale in early November, I splurged on an early Christmas present for me. My last 2 months have been so crazy it’s still in the shipping box. I plan to give it a test run tomorrow making pan de mie for turkey sandwiches.

[cwcdesign]

Merry Christmas Omaria! It s a pleasure to see you here. I hope you visit often

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Yes, I did BA. sorry for all your troubles, chocomouse.

I had great intentions to make 2 coffee cakes to take to my old team when I go to help them on Christmas Eve morning. I was going to make the cranberry almond on the wreath mold and then another because one person is allergic to almonds. Today, I made a streusel coffee cake using the cake base from my cranberry almond but using vanilla instead of almond extract. I found a simple streusel on KAF - just sugar, salt, flour, cinnamon & melted butter. I sprayed the pan and put half the streusel in the bottom, then half the dough, the rest of the streusel then the rest of the dough. It came out beautifully and I decided that was enough to take ? Will mentioned that he never gets one - he always says he doesn’t want all that cbaked stuff in the house - so I’m going to make him the cranberry almond one as a Christmas Eve present

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Those cakes are incredible Aaron, but way beyond my skill or patience.

Happy Chanukah!

[cwcdesign]

Happy Birthday, Mrs. Nolan! Enjoy your ?

Mike I enjoyed the Greg Patent article and now I feel more confident about my use of ganache on the Boston Cream Pie. My friend demolished it with no ill effects (thankfully) and I did talk to KAF about the filling, just in case. His wife doesn’t like the texture of creamy foods, so she ate the cake and icing.

Luvpyrpom, another way to save time with the cookie dough that is not logs would be to make your individual cookie balls with a scoop and or by hand, freeze them on a sheet pan and then transfer to a ziplock. Then all you have to do is put them on the cookie sheet and bake. I do this all the time with chocolate chip cookies.

[cwcdesign]

Skeptic - I love sheet pan recipes! They have been a real time saver for me.

The trick I have found is to have everything in similar size pieces. If it happens to be for chicken breasts, I always make sure the butcher cuts them in half horizontally. And I usually cover the sheet pans with foil for easy clean-up.

[cwcdesign]

I’m CWC and I’m addicted to recipes.

I follow a lot of what BakerAunt does. When we moved 6 years ago, I went through my file folder of clippings - I found I had multiples of certain recipes like chicken salad and brownies so I tossed them and kept just the few I might be really interested in. I also went through my cookbooks and if there was only 1 or 2 recipes, I copied the pages or if the book was falling apart, I ripped out the relevant pages.

When I got my iPad, I got the paprika app, so when I find something I want to try, I bookmark it - when I try it, I either move it to the recipe folder to keep or delete it because we didn’t like it or it was too fussy or took too long. I need to get it for my laptop for cross referencing.

I recently discovered that I have recipes in my bookmarks and a folder on my desktop that I have to go through. Many were ones for Michael, but the boys and I don’t have the same tastes. I offer to make them something their dad liked, and they look at me funny

[cwcdesign]

Sorry to hear about your Cornish hen Len. I have no idea where to put the probe in that tiny bird.

I made shrimp fried rice for dinner

[cwcdesign]

I made sheet pan Fajitas for dinner tonight

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Hi Rascals! Glad you’re feeling up to reading. Thanks for keeping us up to date, Jan.

[cwcdesign]

When I talked to KAF last summer, we talked about leaving the cake layers out until it was made. Somehow, in my inimitable fashion, I translated that to leaving the cake out until it was serve. I tried to do do many things yesterday and didn’t read the rest of the directions - it’s in the fridge now - thanks Mike - I hope it’s enough

KAF says the original was sponge cake layered with cream and iced with vanilla and chocolate fondant

• This reply was modified 6 years, 11 months ago by cwcdesign.

[cwcdesign]

Today I made a Boston Cream Pie. Turns out KAF has revised the recipe since I last made one in August. And, I don’t know the changes between the new and the old recipe since I didn’t copy it. The recipe was pretty straight forward but I still made it in 8” pans so I have two nice tall layers. They did create a pastry cream with proportions just for this recipe instead of using half a recipe of their pastry cream (no heavy or whipping cream for the Boston Cream pie). It used 2 ½ cups milk and 3 egg yolks, 1 whole egg instead of 3 cups milk and 4 egg yolks. It set up much better, but because my layers were smaller, the layer of cream was thicker which is fine by me. I used the ganache from the big batch brownies for the top.

I had put it on my cake stand and it’s so tall that I took the racks out of my cold oven and set it inside for the night. I also wrote a big sign not to turn the oven on?

I also tried BakerAunt’s eggnog cake. Since I forgot to set my timer I may have over baked it - it was a little dry. Sadly, we couldn’t detect too much eggnog flavor - maybe it will be better tomorrow

[cwcdesign]

It is cold here in southeast Georgia 45 now going down to the high 30’s tonight, so I’m simmering Cincinnati chili on the stove.

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