[Italiancook]

Thanks, BakerAunt, for sharing this article. I can see where it might work for the home cook. Occasionally, I need this trick, so I will be trying it sometime in the future.

[Italiancook]

RiversideLen, your pumpkin pie looks scrumptious! You always post such good pictures. You must have photographic talent, too. Thanks for sharing with us.

[Italiancook]

I baked a vanilla cake from Martha Stewart's "CAKES" cookbook.

[Italiancook]

I agree with BakerAunt. Thanks, Wonky, for posting your save.

[Italiancook]

Your experiment sounds delicious, Mike.

I wouldn't call what I did today much in the way of cooking, but it's the most I've done in a while. Been eating food from the freezer. I made Blueberry Pancakes with cinnamon chips and cardamom for breakfast and for the freezer. While the pancakes were cooking, I put together Kelsey Nixon's (Cooking Channel) Slow-Cooker Irish Oatmeal. Her recipe calls for 3 bananas, but I don't like that texture. I use one banana, raisins, and one other fruit exchange. Today I had blueberries.

[Italiancook]

Thanks all for the replies. BakerAunt, I didn't know buttermilk can be frozen. I'm going to use some of it to bake tomorrow, then I'll freeze the remainder. In the bottle. There's enough gone that it shouldn't break. I'm going to put a label on the bottle that states what day I tossed it into the freezer. That way I can judge how long to keep it after it's thawed.

[Italiancook]

BakerAunt, I searched every vendor I could think of for cappuccino chips, as you found, they're all out of stock. We probably looked in the same places. So I Googled various questions about whether there's a cappuccino chip shortage and didn't come up with an answer that there is. If you're still curious and have time after you bake, you may want to call one of the vendors' customer service and ask them whether there's a shortage, or if these are no longer being manufactured. KAF should be able to tell you this. If not, Amazon.

[Italiancook]

I roasted a pork tenderloin. Thanks, Mike, for your input on this. I roasted it at 350*. I had cut it into two pieces. The thinner section was ready in 20 minutes. The thicker at 25 minutes. I want my pork so it's white, not pink, so I aimed for a temp of 165. Ended up with 169, and the meat was white and juicy. I diced the thicker section and will use it to invent (for me) Pork & Ramen Noodle Soup on Friday.

[Italiancook]

After all the talk about buttermilk recently, I bought some. I thought I'd make a yellow cake, but that hasn't happened yet. So I checked online for buttermilk roll recipes, and yes! they're there. I was surprised that Whole Foods has a recipe online. It's for cloverleaf rolls, and rolling smooth balls of dough is not my strong point. So I used "30 Minute Buttermilk Roll Recipe" from ihearteating.com Still had to roll dough balls, but only 12. I will serve some of the rolls with Butternut Squash Soup from the freezer. The rest will go into the freezer. The rolls feel like they're light and soft inside. (It took me 60 minutes to make these. If I make them again, I think I can come in at 45 minutes. I never can make timed recipes finish in the allotted time!)

• This reply was modified 6 years, 9 months ago by Italiancook.
• This reply was modified 6 years, 9 months ago by Italiancook.

[Italiancook]

I baked Rainbow Trout. Had it with sautéed mushrooms.

I took a pork tenderloin out of the freezer this morning but have no idea how to cook it. My son used to grill it, and it wasn't dry, but I no longer have a grill pan. Also have only normal pantry ingredients in the pantry and fridge. Anyone know how I should cook this?

[Italiancook]

I baked KAF's Banana Cupcakes. I'll frost them with their recipe for Peanut Butter Icing -- it's part of the recipe. The recipe makes 12.

[Italiancook]

We are really sold on Moomie's burger buns now that we've eaten them. I had a medium-sized one with BBQ Hamburger, and it was delicious. This evening, my husband used a large one for a fried egg & capacola sandwich. He waxed enthusiastically about the taste and texture of the bun.

[Italiancook]

Thanks, Swirth for the link. I'm definitely going to make a loaf of bread from this dough now that I've read that suggestion. When I do, I'll post how it turned out.

[Italiancook]

Thanks to Mike, BakerAunt, and Aaron for telling me about hand-stretching the pizza. I'll try that next time.

[Italiancook]

I made Moomie's Burger Buns for the first time. I used the recipe from KAF, which goes by a different name, but they credit it to Moomie. As far as I can see, it's the same recipe both places. I made 4 large and 8 medium-sized buns. My husband will use one for lunch for a ham/swiss sandwich. I'll use 2 for BBQ Hamburger for lunch & dinner. Put the rest in the freezer.

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