I made two batches of chocolate chip oatmeal cookies today, one with mini chocolate chips and the other with mini-M&Ms.
We had leftovers, because after a big Christmas party, we didn't need a big meal.
I've had problems making angel food cakes from scratch in the past, but I researched this one heavily and it went quite smoothly. Only thing I did was mis-measure the water, since I was using egg white protein powder, using 200 grams instead of 300 grams.
I'll make it again just before Christmas, and probably post my adapted recipe after that.
We had hot ham and cheese sandwiches for supper tonight.
Well, it looks and tastes like an angel food cake, a bit on the dense side and not as sweet, both of which I expected and neither will be a problem in a trifle.
Now I need to test the pastry cream recipe with dextrose. If all works out well, we will make a trifle tonight/tomorrow and take it to a Christmas party tomorrow afternoon.
I baked a test angel food cake today, using egg white protein powder and dextrose. It might be a bit on the dense side, but it's intended for a trifle so that won't matter much. I'll also be testing pastry cream made with dextrose instead of sucrose. (Food sensitivity issues.)
I also made a batch of Christmas chocolates using Lily semi-sweet chocolate chips. (Same reason.)
I made a pot roast today. The meat was some that's been in the freezer for quite a while and it has a bit of a freezer taste to it, but it was edible.
We had leftover pizza.
Interesting story, thanks for sharing.
The honeycrisps here don't seem to have developed this bitter pit issue yet, but I generally stop buying them in May or June anyway, waiting for the next year's crop.
I was planning to do a pot roast but the Nebraska volleyball game went on longer than I expected (they lost in 5 sets to Texas A&M) so we went with takeout pizza/lasagna instead for tonight, I'll probably do the pot roast on Tuesday.
We're having onion soup again.
A former neighbor is the head of the Lincoln Sysco office; he told me that All-Trumps (high gluten flour) was what a lot of pizza and bagel places used here. He brought me a big bag of it, it wasn't very good for bread but it worked well for bagels, though I thought it was bit too strong for pizza dough.
We had some onion soup from the freezer, using some lavash instead of stale bread. Worked very well.
I have a very nice 8" fine mesh bouillon funnel/strainer and I use it frequently, I also have several coarser mesh canning strainers, so they store stacked inside each other for storage.
We had the last of the turkey pot pies for supper tonight.
