[RiversideLen]

I made some bread rolls and baked doughnuts. The rolls are 40% WWW and I dusted off my kaiser roll stamp for them. I made chocolate frosting for the doughnuts and topped it off with coconut.

• 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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[RiversideLen]

Yes Italiancook, a strip roast is the piece they would cut strip steaks from if steaks were desired.

[RiversideLen]

On Jan 1, I roasted a strip roast. I followed Cook's Country recommendation and roasted it at 250. I used a probe type thermometer and removed it when it reached 125, then tented it and let it come up to 135, which was my target. Perfection! The internal color was absolutely even throughout with no gray banding at the edge.

Today I wanted to try something a little different for a pizza, so I made a very simple mushroom tapenade. I rolled out the dough very thin, spread the tapenade over it, topped it with a light amount of mozzarella and baked it at 500 for 6 minutes. It was great. I have some tapenade left for tomorrow's pizza.

[RiversideLen]

I'm thinking dried mushrooms would add more depth of flavor than fresh.

[RiversideLen]

I've made veggie stock using celery, parsley, onion and carrots. It's decent, here's a link to recipe.

Veggie Stock

• This reply was modified 8 years, 2 months ago by RiversideLen.

[RiversideLen]

I agree, it sounds like the pans were too small.

[RiversideLen]

If I'm fearing an overflow, I put a half sheet baking pan lined with a sheet of parchment directly under the pan. The parchment can be reused if it doesn't get soiled.

[RiversideLen]

I used shortening, Nutiva, which is a combination of Palm and Coconut oils. The dough was crumbly but came together as I formed the cookies. I made them larger than the recipe calls for so I didn't get anywhere near the claimed 7 dozen. I added a teaspoon of Hazelnut Flavor since this cookie has a hazelnut theme. I'm not sure if my acorn shaping skills are spot on, I think not, but the cookies came out good. Really good flavor with the addition of the hazelnut flavoring. If I didn't have hazelnut flavoring I would definitely add some kind of flavor, vanilla if nothing else. For the fine ground hazelnuts, I used Hazelnut Flour from King Arthur.

In summary, I like these, I will make them again.

• This reply was modified 8 years, 2 months ago by RiversideLen.
• This reply was modified 8 years, 2 months ago by RiversideLen.

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[RiversideLen]

The Stollen is good but I think last years effort turned out better.

[RiversideLen]

Also made some cookies, Acorn Cookies from this site by janiebakes, Noel Nut Balls from Martha Stewart and Oatmeal Raisin cookies. For the Acorn cookies, I added a teaspoon of Hazelnut Flavor that I bought from The Spice House. That really gave it some good flavor, my brother thought it was butterscotch. After he said that I think he may be right, the hazelnut flavor does have butterscotch notes to it. Very nice though. The Noel Nut Balls call for a teaspoon of bourbon, pfft, I give it a tablespoon. The bourbon combines with the honey for a very nice flavor. For the oatmeal cookies, probably my favorite overall, I added a handful of dark and white chocolate chips.

I also made Stollen from Peter Reinhart's The Bread Baker's Apprentice.

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[RiversideLen]

First a made some bread, a small braided loaf, some sandwich buns and raisin cinnamon bread, all made from my oat/wheat recipe.

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[RiversideLen]

Merry Christmas to all who celebrate it! Happy Holidays to all and Happy Boxing Day to those who celebrate that!

[RiversideLen]

Baker Aunt, I'm not sure, I won't be cutting into it until Christmas eve. I shaped it into a wreath so it came out skinnier than usual. I once saw Martha Stewart shape a stollen into a wreath, her's looked good, mine looks like a big doughnut.

• This reply was modified 8 years, 2 months ago by RiversideLen.
• This reply was modified 8 years, 2 months ago by RiversideLen.

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[RiversideLen]

Today I started soaking some KA fruitcake dried fruit in rum to used in stollen. I'll be making the recipe from Peter Reinhart's The Bread Baker's Apprentice. Speaking of which, I'm getting that book as a gift for someone, there is an updated 15th anniversary edition.

[RiversideLen]

Interesting but I'll pass on it for now. I don't have spare counter space either. And I don't want my appliances to be smarter than me!

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