[RiversideLen]

Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.

I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.

[RiversideLen]

Not sure if pizza should be posted under baking or cooking, lol.

I just made pizza dough, 300 grams of flour divided between semolina (65 grams), white whole wheat (150 grams) and bread flour for the balance. I will get 3 individual thin pizzas from it. 1/4 teaspoon of yeast and salt, a pat of butter, teaspoon of olive oil, teaspoon of honey and hydrated at 69% with cold water from the fridge. Tonight's dough will raise for 4 or 5 hours at which time the balance of the dough will be refrigerated.

Tonight's pizza is going to be topped with mole, pork and Mexican cheese. Tomorrow's toppings to be decided.

[RiversideLen]

Cook's Country did St Louis style pizza a few years ago. I don't recall if they specified double acting baking powder or not. It's almost a cracker style crust and comes together real fast. I've made it and used double acting baking powder because that is what I have. It's something to keep in mind when you need a pizza but don't have a lot of time.

I found the recipe St Louis Style Pizza here. It doesn't specify double acting or single action baking powder.

[RiversideLen]

Happy Birthday Baker Aunt!

Today I baked a half dozen sesame topped sandwich buns. They are about 40% whole wheat.

I like to bake them in a USA mini cake pan. I find the sides of buns brown better that way instead of just setting them on a flat pan.

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[RiversideLen]

Choco, that maple oatmeal buttermilk bread sounds interesting.

Yesterday I made a loaf of Oat raisin cinnamon bread.

[RiversideLen]

I'm starting out the week with roast beef leftovers.

[RiversideLen]

Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.

[RiversideLen]

Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.

[RiversideLen]

Today I made an eye of round, using America's Test Kitchen method. It was very good. I'll be having leftovers for a few days!

[RiversideLen]

This is pizza week for me. I made enough dough on Sunday for three individual size pizzas. I had pizza yesterday, will have it today and tomorrow. I am using three cheeses, Mozzarella and Mexican Queso in equal amounts and then topped off with a little Parm. Queso is great on pizza, I highly recommend it.

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[RiversideLen]

I believe the pizzas they ship out are par baked so you're really just finishing them off.

[RiversideLen]

Aaron, I agree with you about the pizza dough. A few years ago I saw an America's Test Kitchen do NY style pizza. The thing they talked about is the long slow rise as well as a minimal amount of yeast. They recommended 24 hour minimum and up to three days. They also used ice cold water in making the dough. I adopted some of those methods to my pizza and it makes a big difference.

Italiancook, I have an online friend in Baltimore who once sent me some fresh crab cakes so I wanted to return the favor, I sent him a deep dish pizza from Lou Malnati's. It was shipped frozen. I have a friend who moved to Arizona and when he gets a taste for Chicago he orders pizzas from Geno's East, again, it ships frozen.

Last night I did a one pan meal, a pork chop, small red potatoes and butternut squash, all on the same pan. I just had to cook broccoli stove top. By the time the pork was done, the potatoes and squash was just right.

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[RiversideLen]

I should set up a doughnut shop, haha!

Italiancook, I don't like to brag, but they were as good as they look.

Aaron, I use a doughnut pan I bought from KAF. It has 6 wells. Amazon has a variety of doughnut pans too, including 9 well pans. My recipe makes 6 doughnuts though.

The thing I like about baked doughnuts is it's a lot less effort and mess, for me anyway, than fried doughnuts.

[RiversideLen]

I use this one (hoping the link works) Chocolate frosting
It's a slight modification of a recipe I found in Prevention magazine. My modifications are I reduced the fat from 3 tablespoons to 2 and I use coffee instead of milk. Prevention's way of doing it is great too. And there have been times I used melted coconut oil as the fat, when I'm looking for that coconut pop.

[RiversideLen]

Let's talk about my doughnuts that I made last week. Some years ago I bought a doughnut pan from KAF and it came with a recipe, so that's the recipe I follow. I like to make them with KAF Whole Wheat Pastry flour and season it with cinnamon and nutmeg. I used to just dust them with confectioners sugar but more recently I have been making chocolate frosting. I find the frosted doughnuts more closely resemble traditional fried ones, plus they are more satisfying. I posted the recipe today.

• This reply was modified 8 years, 1 month ago by RiversideLen.
• This reply was modified 8 years, 1 month ago by RiversideLen.

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