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On Sunday I baked an Irish Chocolate Cake to take to a birthday party. I learned not to use black cocoa powder for the pan - it contrasts too much with a cake made with chocolae chips.
Then on Saturday, I started my baking for the bake sale with a batch of Butter Pecan biscotti (KAF) and substitute Butterfinger bits for the butterscotch chips. It does work.
I'm heading out shortly mainly because I need packaging and such for my baking marathon. The town where all the big stores are isn't that huge so I'm hoping for the best
Happy Thanksgiving swirth and all!!?
So nice to see you pop in Cindyleigh. Is all your studying done? Please come back and visit.
Those look delicious, Sarah. My only concern would be they are out of season and the ones in the store right now don't look very good and are expensive - maybe next spring 🙂
I think I may have found a contender
Still going to keep looking though
Growing up by the ocean we always used iodized salt because it was supposed less prone to absorb moisture.
I always use kosher salt and if a recipe just says a teaspoon of salt it use a teaspoon rather than increasing it. It works just find
Since I'll be working Thursday morning, I won't be cooking for Thanksgiving. We'll be going to my Mom's Senior Living Community for lunch. The food's not bad (they have a former chef from our resort in the kitchen - anger issues)and he's quite talented with what they give him. I can't get used to the fact that the restaurants here offer a la carte menus as well as a feast.
The market has fresh turkey breast on sale so I will probably
Roast one over the weekendMike, your soda fountain background is evident. I don't think most of us got ice cream in 6 quart containers (except maybe when we raided the kitchen at boarding school ?) But a half gallon has become 12 ounces and they did change the package size.
Oops, I'm an idiot - the recipe is for brioche. I guess I was remembering that they are both rich doughs. I think a brioche in the pan de mie on the baking steel would be great. They do have a photo of a challah that was baked on a steel - it's beautiful
I freeze my yeast as well. I keep a small jar and the rest in a ziplock freezer bag
I have a baking steel (it was a gift - a very nice one I might add) and have only used it once. You put it in the top third of the oven for pizza. While it was heavy, it wasn't too hard for me to use. And we liked the crust.
If you go to baking steel.com they have a blog and recipes so you can see what people are doing - they have a Challah recipe for the pan de mine pan I plan on trying at some point.
Mike, I went to the KAF site to compare their 100% Whole Wheat Bread to the one in the Whole Grains Cookbook. They've updated the one on the website to use WWW and honey and the one in the cookbook uses regular whole wheat, orange juice and a little sugar. I'm going to start with the WWW version.
I didn't know if it was Mrs Cindy or Cindy Leigh 🙂
November 7, 2016 at 1:54 pm in reply to: Did You Cook Anytbing Interesting the Week of October 30, 2016? #5430I made several things this week, all related to the South Beach Diet. Early in the week I broiled sirloin strip steak served with asparagus and a baked potato for Will. I made a coconut chicken dish with balsamic glazed snow peas. The chicken was good, but not good enough for all the fiddly chopping of small amounts I had to do. The snow peas on the other hand were quite good. We did have to add salt at table since none was in the recipes. I then made a crock pot piccadillo (Cuban hamburg, in case anyone was wondering) with cauliflower "rice." This was better and we liked the cauliflower rice which is basically whirred up in the FP to mimic rice. It absorbed the sauce nicely. I made an egg casserole (no bread) to heat up for breakfast and then I made a treat for Will that still fit within the SB profile - pizza chicken.
No baking this week, but next week I need to find a whole grain bread with NO white flour in it since I can start adding whole grains back into my diet (slowly, In the house, I have WWW, Irish Whole Meal, Oatmeal and Bob's 5-grain. I guess I have to start with the 100% whole wheat sandwich bread, but I can't use orange juice - if I use WWW instead, will that change the bitterness? I'd love to add more grains - any suggestions on bread recipes.
Baker Aunt, I'm so glad you posted on PJ's blog about the do ahead pie crust - I was going to post the same thing until I saw yours. Pie crumbs, indeed!
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