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chocomouse, will likes this recipe cuz it’s not as sweet as others

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Good luck Mike. I’m sure you will do well.

I’m just trying to get back into the good eating habits I learned while doing South Beach. One of my big goals is always to try to drink more water. The other is to get back into a regular routine of walking. I have a yoga class once a week , but would love to be able to fit in more.

The one thing I’ve put into my planner is my shoulder, neck and hand exercises 3 times a week - they only take about 15 minutes, so I should be able to stick to it. My therapist broke them up into 3 different routines, so I won’t get bored.

I wish everyone a Happy And Healthy New Year.

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I tried a new recipe that I had bookmarked from skinnytaste.com. It’s a slow cooker Moroccan Chicken & Olive Tagine. It’s a definite keeper. I used chicken breasts instead of thighs and after they were cooked, I chopped them up and tossed the chicken back in the sauce. Lots of healthy cooking on that site, so I’m planning to explore the site some more. Tuesday, I need to start my two week refresh on South Beach to get back on track.

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I made the star bread! Made the dough in the Z, lightly oiled the mat and rolling pin, cut everything according to the directions, twisted and pinched, let it rise and baked it. My circles weren't quite round, so it's a little off symmetrically, but it looks surprisingly good. It baked up larger than my largest circular platter so it's on the parchment on a pizza pan. We'll see how it tastes tomorrow.

note: I'm a little frustrated by the file upload. Each time I reduced the photo to the appropriate size on my computer, WordPress said the file was too big. For example, the one I just uploaded is 481 here, but 427 on my computer. When mine said it was 492kb, WordPress said it was larger than 512 - a little confusing to say the least.

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Yesterday I made my first batch of bread dough for pan de mie in the Zo. The cycle was finished after my mom left and it was the nicest dough I’ve made in a long time. I don’t think I took quite enough care putting it in the pan and on the rise - it overflowed just enough to glue the lid to the pan. Then when I baked it the additional time without the lid, I took its temp and it was 181. I made the mistake of cooking an extra 5 minutes instead of 2 so it got up to about 204 (it was supposed to be 190). It then sagged in the middle. Will says it’s still delicious and he’s glad to have Mom’s homedmade bread again.

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On Christmas Day I roasted the turkey to go with the broccoli casserole and the stuffing (blue bag) and scalloped potatoes that my mom brought. Now we have leftovers for days!

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Merry Christmas!?

It’s in the low 50’s here which we like, but the visitors probably don’t. At least the sun is shining. Will and I both have the day off which is rare at the resort, but our department is closed on Thanksgiving, Christmas and New Years.
My mom is coming here around noon, so we will have a quiet day

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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.

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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.

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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.

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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!

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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.

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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.

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