I made a batch of oatmeal crisps (chocolate chip cookies) today. I've used a #70 or a #60 scoop in the past, today I used my new #50, it made the cookies about 1.2 ounces each post-baking, and they took about 5-6 minutes longer in the oven. The batch made 38 cookies.
Working on leftovers here, so bagels and whatever else was in the fridge, which hopefully will be repaired on Thursday.
Made a 3rd batch of oatmeal-date-raisin cookies, grinding up the oatmeal a bit, doubling the dates, and making them with a #50 scoop (previous batches were with a #60 or #40.) We like this batch the most.
We had bagels for supper, we're trying to transition back to a more keto-friendly post-holiday food regimen.
We're having Steak Diane again, got to use up the rest of the tenderloin. 🙂
One of the items I ordered the first time was a set of tools that was missing one item. I emailed them on Wednesday evening (Christmas day) and by noon on Thursday the replacement was ready to be shipped direct to my son's house in Pittsburgh (he's leaving in a few days), so they get an A+ from me on service.
I was interested in some of the Fiesta items they have. We have a large collection of classic Fiesta, some of it dates back to my wife's grandmother. Some years ago there was an antique store in Lincoln that closed and sold out their inventory at an auction. It was a HUGE sale, and by the end of the afternoon, most of the dealers attending were out of cash, so we were picking up real bargains in the remaining Fiesta, like a stack of a dozen bread plates for $5.
We're being careful not making or ordering big quantities of food yet, the part for the big fridge won't be installed until January 2nd.
Diane made oatmeal-date-raisin cookies today. I think she and our son are planning to make oatmeal chocolate chip cookies over the weekend. (Or they may be hoping I make them.)
I think we're having some of the chili tonight.
We had more of the trifle this evening, finishing off the one I posted the picture of and starting on the other one. It was better today because the ladyfingers had softened due to soaking up moisture from the pastry cream. That's why it is best to make it a day ahead.
The cinnamon roll croissants came out great. I cut the triangles for the cinnamon rolls, spread a compound butter (plant butter, sugar and cinnamon) on it, then rolled them up and let them proof for 2 hours before baking.
Tonight is 'assemble the trifle' night, I made the pastry cream earlier today, made the ladyfingers the other day and the other ingredients (angel food cake, strawberry jello, fruits) need to be prepped. Cool Whip is in the fridge.
I made a dozen cinnamon croissants with half of the second batch of laminated dough, I may make plain croissants with the other half tomorrow.
Tonight is oyster stew and chili night, with cinnamon croissants.
