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Mike, how did your poppyseed hotdog buns turn out?
Hi, BakerAunt, that was Aaron talking about coffee powder in his brownies. I do like the esspresso powder better than coffee extract as well.
The Joy of Cooking recipe is very adaptable. I have made it with oil instead of butter, with two whole eggs and 4 eggwhites and cocoa powder instead of unsweetened chocolate and it turned out well. Not as well as the all butter, egg and chocolate version but still good. The sugar is mixed with the eggs so you can get away with these changes and still melt the sugar.Yesterday I baked the Applesauce bread from SunMaid. A memory from my childhood, it is different with only orange rind for flavor, not the usual cinnamon and nutmeg. I also made a batch of whole wheat sourdough crackers from a recipe I picked off the internet. I like that it includes onion and garlic powders as well as fresh rosemary. There is also a version using manchego cheese and smoked paprika that sounds good.I rolled it to an 1/8th of an inch using my doughboard from KAF but it puffed up greatly in baking. The 350 degree baking temp I thought was way too low. The second cookie sheet was baked at 400 and it did brown but had to sit in the turned off oven for an hour or so to get crispy. Stored in a zip bag, it lost some of that crispness over night.
BakerAunt, is your recipe for your whole wheat sourdough crackers on this site? I lokked but could not find it. While searching, I noticed you bake it often, so it must be a favorite. Janie
Cwcdesign, when my boys were very young and we baked brownies together, sometimes the brownies were cake like and other times they were fudgie. I could never figure out why. We used the recipe in Joy of Cooking which calls for two cups of sugar. Finally, one time they turned out cake like and I found the second cup of sugar still on the counter. Bingo! One cup of sugar made them cake like and two made them fudgie. Some one better at food chemistry could probably tell you why.
The parsley is growing fast here so DH made chimichurri sauce. Had that on black bean burgers and a bed of arugula. Too hot and sticky for fancy cooking.
Baker Aunt, that recipe does sound good. I love meringue cookies with ground nuts.
Mike, I was amazed the WP recipe was not behind a pay wall. It is unusual in that you do not whip the eggwhites/sugar then fold in the rest of the ingredients. You have made a number of batches so I guess you like the flavor and texture?
We had sheet pan roasted sweet potatoes with onion, fresh sage and smoked paprika, along with BBQ tritip. Bought the tritip from Aldi's for five dollars a pound already marinated. Will keep an eye out for a repeat of that sale.
I bet that tastes wonderful chocomouse. I can see pulling thin layers off one at a time. I made brownies from the Joy of Cooking. Not nearly as pretty as your bread.
Kimbob, I looked up a recipe for calamari fav diavlo. Looks great. Will add it to the menu list. Thanks
We planted carnations over the weekend.I had forgotten how nice they smell.
"These rolls are so much work that if I had to add a pasta machine to roll them out, then I would resign myself to not having the holes and just enjoying them as they are"
. I definitely saw how much work you are doing. I am enjoying watching your experiment but as of now, have no plans to try it. You never know though......
We had calamares rellenos. A bit of work but so tasty. Calamari is about the least fish tasting critter in the sea.
Thanks Chocomouse, I will look that up. How nice to have so much asparagus! My favorite way of eating is tossed with olive oil and salt then roasted over a wood fire. Yum
I've read that increasing the amount of semolina flour can help. Also, oiling the peel will put a layer of oil on the dough and it tends to fry a bit crisper. Wood fired oven? 🙂
Whart wonderful memories that thread brought back Baker Aunt. Just in case you haven' seen it here is a link to a post on fresh loaf and Facebook. The poster feels that running the dough through a pasta machine is important to getting the hollow middle. You can see the pictures even if you have no FB account. https://www.thefreshloaf.com/node/35818/pane-soffiato-getting-hollow-rosetta-and-tartaruga-rolls.
Roasted asparagus and mushroom carbonara sounds amazing. It is cold and rainy here so we had cioppino and a loaf of olive bread. Bought the bread instead of baking it. ON THE RISE where I bought the bread is a truely wonderful artisan bakery.Even Julia Child dined out sometimes.
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