[luvpyrpom]

I tried a new recipe from Pinterest - Slow Cooked Chinese Pork Belly. It was pretty good. The thing I liked was the pork belly was cooked in chicken broth and spices for a couple hours before sauteing it in a skillet. I saved the broth and used it for lunch with rice noodles. Almost well enough to pass for the Vietnamese Pho.

Then on Friday, still in the making room in the freezer mode - I had brined my own corned beef back in March so dug out the brisket that I can froze and made Corned Beef with Cabbage, Potatoes, and Carrots for dinner. Will probably work on that meal for the weekend.

[luvpyrpom]

On Sunday I wanted to make a little extra freezer space so made sweet potato pie and worked on finding the right combination of ingredients in pie crust that we would like as a family. Made a double crust recipe and made 2 blind baked crusts, one to save for a later pie fresh fruit pie. Wanted to try bake the crust scraps with cinnamon sugar on top. Last time I had tried this, I had burned them all. So this time I baked them in a toaster oven so I can keep any eye on them as I cooked on the stovetop. They came out pretty good. On Friday, made cider mini muffins double batch for work and I wanted to try something new. Phyllo apple turnovers - I've never worked with phyllo and I wanted to try to see if they would work well if I used margarine instead of butter. As this was an experiment, I used the canned apple pie filling instead of my homemade version. The turnovers came out huge and the layers came out crunchy and pretty good. I think next time I will sprinkle some cinnamon-sugar in between the layers too. Of course, now I want to try to make baklava, now, too.

[luvpyrpom]

Thanks, Mike, will do that. I guess I may be making the second pie sooner than expected - my sister came by today and took some of the sweet potato pie I had made.

[luvpyrpom]

Made cake donuts and glazed chocolate donuts with my niece's cake pop machine. Had the kids do the glazing and decorating and they took the majority of them home. Also made mini blueberry pies - cheated and bought the little premade graham crusts. Mixed the blueberries with cornstarch, sugar and water before filling the crusts. Chilled in frig. Been snacking on those all week.

[luvpyrpom]

The only thing I can really remember making that might be interesting is Honey Sriracha Chicken Wings. The original recipe uses boneless and skinless chicken and I decided to use chicken wings instead. Otherwise, just ate stuff I had in the freezer - wonton and noodles.

[luvpyrpom]

Is Zen's site the one with the address: bakingcircle@prophpbb.com? I've been visiting it daily and posting on it every few days. I use my mini-iPad without any difficulty.

[luvpyrpom]

Sorry, Mike, maybe it's called something else. The crust is prebaked and then fresh fruit is placed and a gelatin like glaze is poured over the fruit and then refrigerated til set. The blueberry glaze had sugar, water and cornstarch and it made a kind cloudy filling so next time I might try using the instant clear jel instead of the cornstarch. The peach and strawberry had the same ingredients with an additional ingredient of jello. I didn't put very much glaze in the tartshell so now I have extra in the frig.

[luvpyrpom]

Did more baking this week. On Sunday, made the Texas Sheet cake, used the 9x13 pan instead of the bigger sheet cake. I find I like the cake batter since it wasn't as sweet as the frosting. I think the next time I make it, I will try to cut back on the powdered sugar in the frosting. On Tuesday, I made a double batch of KAF Hawaiian Rolls for a dinner party later in the week. On Friday, I made 3 fresh fruit tarts - kind of like a pie but with a tart pan and it was the no-bake kind of pies. Made one strawberry, another blueberry, and the last one was a white peach with raspberries. Everyone loved it.

[luvpyrpom]

This past weekend I made pork and shrimp wontons. Froze the extra for future meals. Nothing much else special.

[luvpyrpom]

Bakeraunt, I had read an article from The Kitchen.com about it. Just cut them into squares, found a soda can close to size and wrapped the parchment around the end. Kinda get it started in shape and fix the folds. I miscalculated this time, had initially measured the muffin wells and thought the 5" squares would be too small. So I cut 7.5" squares. Way too big. Next time I'll cut smaller. They come out looking like those tulip papers that you can buy. And way easier to pull out since the muffins go up the liners instead of out. And you can just grab the liner to pull them out.

[luvpyrpom]

Made Lemon Blueberry muffins and had read on the KAF blog about converting muffin recipes to loaf pan cakes. So did that too. Also tried making my own muffin liners with parchment paper. They didn't stick at all. Nice to know for future muffins/cupcakes for work.

[luvpyrpom]

Thanks, Mike. I'll have to try it with the 9x9. The one I made for work didn't have the pecans as I knew a couple of coworkers had nut allergies but everyone loved it. For home, I'll add the pecans.

[luvpyrpom]

I made Finnish Rye Bread - I had written down the changes I had made in the ingredients but not the time in baking. Will have to make more detailed notes next time. Also made Texas Sheet Cake for work. Has anyone made a smaller version of Texas Sheet cake? Like for 2? I've seen recipes for quarter sheet size but I want to make it in a 9x9 pan. Does anyone think about half-ing the recipe for the quarter sheet? I'm going to look at both websites (here and Zen's) to see what's available.

[luvpyrpom]

Mike had posted a thread some time ago for ideas of low carb dishes so I got a craving and made a steamed egg dish with rice vermicelli noodles. I wanted to use up the frying oil so made more of the Mochiko Chicken. Otherwise, it was also a couple of nights of takeout too.

[luvpyrpom]

I made Teriyaki Chicken Wings - I have a basic recipe where you bake the chicken wings in the oven and then sauté in pan with whatever flavor one's interested in. The original recipe was a honey sriracha sauce but I wanted to try teriyaki as I had kids over and they weren't into spicy foods. I also made Mochiko Chicken in honor of National Fried Chicken Day. I haven't made that in years and forgot how good it tasted. And then I see the pot of leftover frying oil - sigh, now I remember why I don't fry at home anymore.

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