[Italiancook]

I made olive oil-based chocolate chip cookies for the freezer & lunch. I replaced the cup of butter with 3/4 cup light olive oil. I mixed well the oil & both sugars to start the recipe. Here are my observations:

(1) The dough was looser than with butter. I scooped them out onto a baking sheet for the freezer. By the time I reached the end, the dough balls had spread. With butter, they hold their shape. Oil makes dough significantly more sticky. But it came out of cookie scoop okay.

(2) With butter, I freeze for one hour and they're ready to be bagged. I froze the oil ones for 75 minutes, but think they need at least 2 hours to maintain their shape when pulled off wax paper to put in bags. Because of this, I began to wonder if olive oil freezes. A Google search found that it does freeze. I put 6 cookies per bag. Normally, I bake them frozen. I'm worried that because of the stickiness, I'm going to have a glob of dough stuck together when I'm ready to bake them.

(3) Because of the spreading, I chilled the dough before baking eight for lunch. In spite of the chilling, the first ones had spread by the time the eighth was scooped. They baked-up nicely. They taste like chocolate chip cookies in spite of having no butter. What I really like about them is that baked, they're softer than with butter, using the same recipe.

[Italiancook]

Eureka! I didn't make my artichoke pizza until tonight. I think the dough sat in fridge about 5 days, from frozen. I'm pleased to announce that stretching the dough didn't drive me to distraction. Now that I know the Now or Later crust (KAF) is for a 12" pizza at most, I didn't try to stretch it to 17". I ended up with a 9" x 7" size. I would have rather had a 9" round, but beginners can't be choosers. I put Manchego cheese on top of the artichokes. Next time I'll put it on the bottom to glue the artichokes to the crust. With cheese on top, some of the artichokes fell off during the eating. Thanks to everyone who has contributed to this thread, leading me to become a better pizza-maker!

[Italiancook]

Ooops, I was impatient and ended up with 2 identical posts. This is the delete.

• This reply was modified 5 years, 2 months ago by Italiancook.

[Italiancook]

Three posts up is the link to the recipe I'm writing about now -- Brussels Sprouts Soup. I made a single batch this morning & will make a double batch for freezer soon. I goofed. I opened a new container of what I thought was curry powder. As I had the bottle in one hand and the full measuring spoon in the other, I realized I was holding cumin, not curry. I jerked my hand, dropping about 1/16 teaspoon cumin into the soup. Recipe calls for 1/4 to 1/2 teaspoon curry, and I'm not a big fan, so I only used 1/4 tsp.

I used half a potato and after blending with an immersion blender, decided that for my texture buds, it does not need the potato to thicken it. I used only 1/8 cup half 'n half, and am pleased with the thickness.

The big difference between the recipe & my experience is how long it took to cook the brussels sprouts. I had moderate-sized sprouts and cut them in half. It took 30 minutes with lid on for them to simmer to tender. From staring prep to finish, it took me 1 hour 30 minute, and I'm happy with that. I think, but am not certain, that most recipe writers start timing after all ingredients are prepped.

Oh, another big difference is recipe calls for 3 quarts broth. I freeze my broth in quart containers, so I used 4 cups of broth and am glad I did. Also, I did not use the egg yolk and am still happy with what I made.

• This reply was modified 5 years, 2 months ago by Italiancook.

[Italiancook]

That is interesting, about the warranty, Mike. I didn't know that.

[Italiancook]

I guessed wrong, too.

[Italiancook]

skeptic7, my mother-in-law cooked authentic Mexican, but I don't. So all I can tell you is that she used green peppers in her Mexican food. I may be going out on a limb, but I think if she were making a chicken pot pie with mole, it'd have green peppers in it.

[Italiancook]

Thanks for the link, BakerAunt. After I bought my new KitchenAid stand mixer, I thought about buying their flex beater. It's supposed to scrape the bowl as it mixes. Does anyone have this beater? I ended up not buying it because it sticks batter to the sides of the bowl. I figured I'd feel a need to scrape the bowl and didn't want to plunk down that much money to still be scraping the bowl. If you have one, does it really eliminate scraping?

[Italiancook]

Thanks, skeptic7, I'll omit the egg yolk. I hope to make this soup this weekend. Will report back about it.

[Italiancook]

My husband bought a pound of Brussels sprouts so I can make the recipe linked below. It calls for mixing an egg yolk with cream at the end. I assume that's to thicken the soup. I don't want an egg yolk in it for medical reasons. Anyone have an idea what I can substitute for the yolk?

Brussels Sprouts Soup

[Italiancook]

I knew this, and it must mean only that I read it somewhere. Have no idea where.

[Italiancook]

In the video, the Level 2 home baker said her grandmother brushed the dough with milk before adding the filling (to rolled out dough). Anyone know why she might have done this?

[Italiancook]

I made a double batch of Carrot Soup this morning. Except for tonight's supper, it's going into the freezer.

[Italiancook]

I'm glad you posted this link, Mike. You've mentioned before you made a small batch of cinnamon rolls. I've wondered where you found the recipe. I can't use cream cheese, so I'd make a powdered sugar icing with far less fat.

Here's my issue with cinnamon rolls. I adore KAF Cinna Buns recipe. The only time I made them, I ate one and froze the rest for future weekend treats. But my brain wouldn't ignore the fact that they were so close to me. I ate them during the week by microwaving to thaw. I ate them the first weekend, and I had some leftover to eat the next week. I ate every one of those things, except for the one my husband ate! Talk about too much fat. It's on my list to make a batch for neighbors. Problem is I have to coordinate with them when they arise and want breakfast so I can deliver them warm. Thus far, I haven't done that.

So I'm definitely a candidate for this recipe, Mike, and thanks for giving us the link. Unfortunately, I don't have a 6" or 7" square dish. At least not that I can picture right this second. Mike, what container do you use for this recipe?

• This reply was modified 5 years, 2 months ago by Italiancook.
• This reply was modified 5 years, 2 months ago by Italiancook.

[Italiancook]

Thanks, Mike & Aaron. I like the idea of wrapping the dough in oiled plastic wrap, Aaron. I'll do that next time before putting in bags to freeze. I have wondered whether I could let it thaw on the counter to use same day. Now I know I can. Thanks, Aaron.

• This reply was modified 5 years, 2 months ago by Italiancook.

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