[cwcdesign]

On Tuesday, I baked a batch of black & white brownies from KAF to split between the boys and a presentation of packaging for our Christmas Bake Sale. I have the recipe permanently doubled. What I like about it is that although it uses white chocolate, you cannot tell that it is white chocolate and this time I used Penzey's ground nutmeg instead of grating fresh - it really amped up the flavor and it tasted more like the holidays.

BakerAunt, I almost bought Sift at the store the other day - I should see if they still have it.

[cwcdesign]

Thanks, swirth!

I have the ingredients on hand to try this recipe for Pumpkin Latte coffee cake
When I can find the time. I’m also going to make my own pumpkin spice blend - it’s not too hard ?

Pumpkin Latte Coffee Cake

[cwcdesign]

Rascals, my heartfelt prayers go out to you. I join the others in appreciation as I always enjoy reading your comments. Please continue to read and comment when possible.

[cwcdesign]

The house we lived in for 27 years in MA had been a Greek Revival, then turned on its side, moved backed from the road and added on to as a summer house. There was a tiny basement and the rest was crawl space which was very porous. In the fall, when the mice started moving in to keep warm, we would use DeCon bait which would make them thirsty and then they’d go looking for water. The only time we might have one die in the walls is when we’d forget to bait - that taught us - there was nothing you could understand do about the smell.

[cwcdesign]

A couple of years ago, Mrs Cindy gave me a half bottle of vanilla she’d kept going with vodka and used vanilla beans, so I keep adding small amounts of vodka and vanilla beans as it goes down. I do need some more vodka - the only things I use it for are the vanilla, my penne vodka and pie pastry ?

[cwcdesign]

We are gearing up for our annual bake sale, so yesterday I made a gluten-free vegan (only mine wasn’t because all I had was regular milk) pull apart apple bread.
I had some issues with the recipe, but it was surprisingly good. My friend who had to go gluten-free later in life liked the texture - she said it wasn’t gritty - I used the KAF blend. My sister said most GF people she knows prefer it.
The first thing I changed was the author said to proof rapid rise yeast. I didn’t; I mixed the instant in with the dry ingredients. Then I missed the note at the bottom that said not to stuff all the dough in the pan which I had already done, so the cooking time took about 15 minutes longer and I think that may have dried it out a little bit. I have to see how it holds up today - for a Bake Sale you don’t want things that don’t keep. I also think this was a bit fiddly for a sale but I might try it again.
The next recipe to try is my sister’s GF chocolate chip cookies, which she said are lacey and crisp

[cwcdesign]

Rascals,
I have this one which I think I bought with a coupon at Bed Bath & Beyond or I used rewards points at Amazon (I don't think I spent $40)
https://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_2_sspa?ie=UTF8&qid=1508768582&sr=8-2-spons&keywords=oxo+v+slicer+mandoline&psc=1

I used to have a fancy Cuisinart (I think) one but it was definitely dangerous, took up lots of storage space, was hard to clean and got rusty. I don't use this one terribly often, but I like having it. It's easy to clean and it doesnt take up much room - all the blades store in it. It also has has nice plastic holder for the Vegas to protect your fingers.

[cwcdesign]

It was recommended to buy trail mix as emergency food pre-hurricane. Since it was on sale I bought 2 large bags, one being tropical fruit mix. Recently, I went looking for recipes to use it up. KAF has a recipe for a tropical fruit cake that I wanttotry, but I don't know what you can sub for coconut flour.

The other recipe I found was for Rum-soaked Tropical Fruit Oatmeal cookies which I made today having soaked the fruit over night. They are OK, but we're going to wait til tomorrow to see if they age well overnight. It may be the fruit mix - Will likes the cookie base - I think it's a little too sweet. Will report back tomorrow.

They tasted better after mellowing, but I think I will find another oatmeal cookie and different tropical fruit mix. I did take more than half of them to work and my younger coworkers enjoyed them, those who don't drink alcohol didn't - no surprise there.

• This reply was modified 8 years ago by cwcdesign.

[cwcdesign]

Having just gotten off work when I replied (and cuz I haven’t made tenders in a while) BakerAunt reminded me that I would sometimes mix the Buffalo sauce with mayo. I second mixing Parmesan in with the breadcrumbs

[cwcdesign]

Well, first of all Aaron, when I saw your post - I thought it said Easter chicken fingers ?

When I make Baked Buffalo chicken fingers, o toss the chicken in Buffalo sauce, then coat them with whatever kind of bread crumbs I want to use, lay them pn parchment paper and put on a 400 oven for ten minutes, flip them over for another 10. Sometimes the crumbs come off a little. You could also soak them in melted butter, buttermilk, soy sauce or whatever. I usually cut chicken breasts into strips or use tenders

[cwcdesign]

We've missed you too Rascals. I hope you're back to baking soon.

[cwcdesign]

Slow cooker Cilantro Lime Chicken for tacos, only we served it over rice or couscous

[cwcdesign]

I found a recipe for a Harvest Salad that I ate for several days - red leaf lettuce, romaine, finely chopped Brussels sprouts, red grapes, avocado, nuts, blue cheese and vinaigrette - sometimes it amazes me how you'll see ingredients you like in a recipe and have to try it - such a simple combination in the right proportions and you wonder why you didn't think of it?

[cwcdesign]

Yesterday I made a Chocolate Eclipse Cake to take to some friends' house for dinner.

[cwcdesign]

Last night I made Ina Garten’s Lemon Chicken Breast’s - delicious but next time I’d use smaller breasts and remember to broil to crisp up the skin. I served them with green beans and basmati rice.

For dessert I made tiramisu (our guest’s all time favorite dessert) and I used the recipe I got from a cooking class I took with Nancy Verde Barr back in the 80’s. I hadn’t made it in eons because I always worry about using raw eggs. I bought a dozen Davidson’s pasteurized raw eggs and they worked just fine. One interesting note. Back then the recipe called for mixing ricotta with heavy cream because mascarpone was so hard to find. It was as delicious as I remembered. Worth slipping off my diet for.

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