Mike Nolan
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The second batch of empanadas is better than the first one, I added more caramel to the filling and used more sugar on the outside.
My goal was to come up with something close to the caramel apple empanadas that Taco Bell used to sell. They discontinued them a year or so ago, and I haven't been to a Taco Bell since, and have no desire to ever eat there again. (There are plenty of places I can get a better taco or burrito within a few blocks of us.)
Anyway, the filling is pretty close, the crust isn't quite right. I may try the butter pie crust I normally use but maybe with a bit more sugar in the dough. (The one I used for this test has egg in it and it isn't very flaky.)
Sorry to hear about your injury, but thanks for the update on the book.
I bought a set of the EVO oil sprayers (the smaller ones) a few years ago, I use one for vegetable oil and the other for water. They've both worked better than any other sprayers I've bought.
Over the last several years I've gone from using pure canola oil to using corn oil to using a blend of canola and safflower oil.
I made half of the empanadas today, I'll do the others tomorrow. I had to defrost a big container of apple pie filling and I won't use even half of it, so I'll be making something else with the rest of it, possibly an apple pie with a streusel top, since I've only got one crust in the freezer, although I think my wife would prefer an Irish Apple Cake.
I think calling it American Buttercream is kind of a cooking insult, in French cooking a lot of things are called 'English' in the same way.
I've got my empanada dough made and will be rolling them out, filling them with an apple-caramel mix and baking them this evening.
They're a lot less work if you have a mold for them, but I'm not sure what else I might be able to use that mold for. Maybe making shortbread sticks? If you covered them with caramel and chocolate, they'd be similar to a Twix.
I need to see if one of the stores near us still has Nebraska City cherries in the freezer, 3 small containers of them are about right for a pie.
I've got a sliced ham marinating in Dr. Pepper, I'll bake it for supper.
I've got some basil in the Aerogarden that I need to trim a bit and then do something with, I may plan to make some pizza sauce over the weekend and chop some up to add to the sauce. I haven't baked a pizza since our virtual pizza party, though I have done lavash pizza several times.
Either later today or tomorrow I plan to make caramel apple empanadas.
As far as I know, there are no official fireworks displays here on New Year's Eve, but we heard some periodically throughout the evening and until well after midnight.
Anyway, here's to 2021 being a better year than 2020.
December 31, 2020 at 11:57 pm in reply to: What are you Baking the Week of December 27, 2020? #28061Dessert Person is a book I've looked at online, what do you think of it so far?
I got the 2021 BBGA calendar this week, it has a pumpkin bread for October that is just beautiful. You can see it in this page advertising the calendar for sale:
BBGA 2021 calendarNo plans for tonight, but we seldom do much on New Years Eve anyway. No football games tonight, and not many left this season, either. :sigh:
December 31, 2020 at 4:28 pm in reply to: What are you Cooking the Week of December 27, 2020? #28052We have leftover potato-leek soup, vegetable beef soup and chicken noodle soup (the latter two from the freezer), so it'll be a soup supper here, possibly with some salad. (We picked the 3rd set of salads from our Aerogarden last night, so it'll be a few days before it is ready for another harvest, but there's still lettuce in the fridge.)
I'd probably go with a streusel topping, you might be able to put on a fairly continuous layer of oil crust but it probably won't hold together enough to transfer.
I wonder what would happen if you rolled it out, froze it long enough for it to firm up and then tried to transfer it?
I didn't do a lattice crust on the last cherry pie I made, at my wife's request. (It was for her birthday.)
December 29, 2020 at 11:38 am in reply to: What are you Baking the Week of December 27, 2020? #28030I'd just set them gently on the poured chocolate and push them in with a toothpick. Another possibility would be to put them in the mold and pour the chocolate on top of them. (Might make sense to put them in face down, making the bottom of the mold the top of the bar, which is often the case with molded chocolates.)
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