[cwcdesign]

I just wanted to say that even though I haven't been posting, I've been reading and it's exciting to see so many posts.

I haven't been making anything new lately. Just sticking to our tried and true crockpot and sheet pan dinners.

EDIT: And here's what I get for posting quickly early in the morning before work. I actually made 2 things in the past week - one a disaster and the other almost perfect.

I have been looking for low carb snacks and saw a recipe for roasted chickpeas which I think were supposed to be sort of like nuts. They were awful! Some burned, some were mushy on the inside and I tossed them all out.

The other recipe was for cheesy cauliflower breadsticks or pizza crust. As I said, they were almost perfect. The recipe I tried had too much egg in it, so they were flat and tasted too eggy (duh), but they were still highly edible. I've found another version (or 2) I'm going to try and will report back. That's how much promise the breadsticks have.

• This reply was modified 8 years, 7 months ago by cwcdesign.

[cwcdesign]

I've been crazy busy (which is a good thing) but haven't had time to post. At the end of last week I made the Salted Caramel Kentucky Butter Cake for work and it was a big hit. I also took my time blending in the ingredients and it was much less messy. This week I made the Chocolate Cherry Doughnut Bread Pudding from foodiewithfamily.com. It's made with glazed doughnuts! I have a friend who's crazy about Krispy Kremes so I had to make it for her. It was not as sweet as I expected it to be. Next time I would add more cherries and layer in the chocolate and cherries. Mixing it the way she recommended, a lot of the chocolate ended up on the bottom.

[cwcdesign]

I forgot to post earlier in the week. I actually made the Slow Cooker Buffalo Chicken on Saturday so we would have some leftovers. On Sunday I made Stir-Fried Beef and Broccoli and also had leftovers from that. We were so tired on Wednesday that we actually did take-out. Last night I cooked hamburgers and roasted vegetables - I found a nice combination of veges on Pioneer Woman and I used those. Tonight I'm making a recipe called Lo-Carb Pepperoni Pizza Bake. It's Phase 2 on South Beach and you can keep the fat lower by using turkey pepperoni and skim milk mozzarella.

[cwcdesign]

I received the same email today. However, I do not use mine frequently so on the occasions when I need it I go ahead and pray 🙂 It was after all a "voluntary" recall, but I will feel better having a proper blade whenever it comes.

I, too, hope yours comes before you move, Baker Aunt. Since you filed before me, I would expect that they would ship in order of receipt.

[cwcdesign]

Thanks Mike and Aaron. You're both right about the cookie. I went looking for recipes online - ironically, Martha Stewart had a recipe for homemade Milanos, but used a thicker cookie dough and had a recipe for langues du chat as well. The recipe I used only had egg whites as the langues du chat. The other recipes for homemade ones all had whole eggs.

The recipe I tried was definitely out of balance - 8 ounces butter, 2 cups powdered sugar (8 oz.), 4 egg whites, 1 tsp vanilla and 1 ½ cups flour. The other recipes vary but ¼ to ½ cup butter, ½ cup sugar and 1 to 1 ¼ cups flour. I'll have to play someday.

Mike, we all really liked the ganache
1 cup (6 ounces) chocolate - I used dark
½ cup heavy cream
Break up the chocolate in a heatproof bowl. Heat the cream to boiling over medium heat. Pour over chocolate and let stand 30-45 seconds. Stir well to combine.

[cwcdesign]

I had seen a recipe for Homemade Milano Cookies which I decided to try yesterday since I had the 4 egg whites it called for. I had no problem making the dough, but I had problems piping the cookies p. The recipe said to cut ¼" in the corner of the bag. I found I was going back and forth over my piping to get more dough out. My cookies looked like Milano but they never crisped. The chocolate ganache was good. I took some of them to work. Everyone looked them despite their softness.

I looked at other homemade recipes and found that people cut bigger holes which makes sense. However the doughs came out much thicker in those recipes. The site I found it on has no place for comments which is frustrating. I think I'm going to research Madeleines to see if the batter is close to those.

[cwcdesign]

On Sunday I made Pain au Chocolate Bread Pudding from Gourmet (Epicurious.com) for a dinner party last night. I hadn't made it in years and I was amused to read the comments that, like me, a lot of people substituted raspberries for the cranberries. I used frozen raspberries figuring that it was baked so it wouldn't matter (it didn't. I followed some of the comments and added a little more liquid and wished I hadn't - I thought it made it soggy. I used 6 ounces of chocolate. Next time I will tent it at 30 minutes so the top doesn't get too brown and I will air dry the croissants. But I had forgotten how much I like this decadent bread pudding.

[cwcdesign]

On Wednesday, I made another orange pound cake from KAF for my boss' family. I decided to put the drizzle on the bottom and letting the cake cool in the pan before putting it on the plate. It came out beautifully!! I did make a glaze from powdered sugar and oj to put on top. It wasn't quite thick enough to show, but it will still taste good.

[cwcdesign]

Tuesday night we had tenderloin steaks - can't call them filet mignon because they weren't trimmed - it was on sale. And I made The Pioneer Woman's stir fried vegetables to go with it. We really like them because it makes a ton. Last night I made sheet pan Fajitas which is becoming an easy favorite

[cwcdesign]

Just got an email from Cuisinart with the headline "we're making Valentine's a little sweeter this year." I thought they were going to say they were shipping blades ? No such luck - they were selling red appliances ?

[cwcdesign]

On Saturday, I made a batch of the Slow Cooker Honey Ginger Chicken. I think I now have the texture of the sauce right, but I think I want to reduce the quantity a tad. This time I cut up the chicken breasts in large chunks so that it would cook faster. I haven't made it since I went back on SBD in October. The interesting thing is that now I think it's a little too sweet, so I'm thinking either about less honey or finding (or making) a sugar-free or low sugar ketchup. Baker Aunt - I'll post the recipe as I made it this time.

[cwcdesign]

I received the same email, but I haven't tried the link yet. Wonder when we'll get the blades...

[cwcdesign]

On Tuesday, I made chicken salad with the remainder of Sunday night's chicken (we also ate it on Monday). I added celery, dried cranberries and pecans. I used half mayo and half 2% Greek yogurt - we've decided we like the addition of the yogurt and will try it in our family's favorite chicken salad which uses 3 cups of mayo.

Yesterday, I tired a recipe for crispy tofu bites - they didn't come out crispy so I went and did some research. Turns out you shouldn't marinate the tofu first - it, duh, makes it soggy. I'll try again with the new recipe and save the marinade for something else - it was good. I also made a sheet pan dinner with chicken sausage, veggies & sweet potatoes.

[cwcdesign]

Yikes, since I haven't been baking as much, I've become a real lightweight. We don't have enough freezer space to store what I would like to have. KAF AP, WWW, Bread flour, Swan's Down cake flour, semolina, cornmeal, rolled oats and steel cut oats. I currently buy it as I need it. I would love to have some KAF Irish meal, but I don't have enough to put together an order right now.

[cwcdesign]

Italiancook, I can get Frontera Grill products at my supermarket in with the rest of the Mexican style brands

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