[skeptic7]

Baker Aunt;
Good luck with your biscotti.

[skeptic7]

I got one ingredient correct but not the other.

[skeptic7]

I've tried the Italian Biscotti. As a cookie they are drier and more crumbly than American Biscotti. If you make them, only add a small amount of nuts or chocolate chips or dried fruit to the batter it isn't as forgiving with add ins and the dough might not stick together.
Also look up mandelbrot recipes, these are Jewish biscotti recipes and made with oil instead of butter. I've made some mandelbrot and I normally seperate the eggs. I beat the egg whites until fluffy with half the sugar, then I beat the egg yolks with sugar and slowly beat in the oil. I then combine all the rest of dry ingredients together. I stir the flour into the eggs in three parts, followed by 1/3 of the egg white mixture. This is a rather elaborate process but beating the air into the egg whites and egg yolks makes the mandelbrot lighter.
I think I posted all my low fat biscotti recipes here.

[skeptic7]

Baker Aunt;
Why are you putting dry milk in most of your bread recipes? What do you hope to get out of it?
I put 1-2 tablespoons of potato flour in most of my yeast breads in the hopes of increasing its ability to stay moist. I use milk in most of my bread recipes but that is mainly to use up the milk before it goes sour.

[skeptic7]

Got it. Just because its heated in the microwave, doesn't mean its superhot ( unless you don't want it particularly hot, I've overcooked lots of things with a microwave ).

[skeptic7]

The nutella recipe looks wonderful.

[skeptic7]

I had to guess blindly and I guessed wrongly, I never heard of this soup before.

[skeptic7]

Got it!

[skeptic7]

I once did a pumpkin cinnamon roll from KA flour with candied ginger. I haven't repeated it but it turned out very nicely. I found pumpkin - whole wheat breads are useful to feed to people who think they don't like whole wheat, they assume the color and the different taste is due to the pumpkin.
I didn't know that challah recipes came eggless, I thought the definition was an oil-egg yeast bread without any dairy.

[skeptic7]

I don't think it really needs the egg yolk. Try just leaving it out. The potato would thicken the soup slightly.

[skeptic7]

BakerAunt;
The zuchinni chocolate chip pecan bars look great. I thought in another thread that your stepson wanted to eat nothing but pie.
I made a cheese pizza yesterday. Its now getting cool enough that I can use the oven to do proper cooking.
I bought a jar of green mole sauce, which is very tasty with pan fried chicken and okay with slow cooker chicken. I still have part of the jar left and was thinking of chicken pot pie with mole sauce. What sort of vegetables would you use? My normal vegetables for a pot pie are carrots and celery and onions, but that doesn't seem to fit a South Western theme and are a little boring besides.

[skeptic7]

Perhaps you could use a challah bread recipe for the base as that is oil based, and just have a little glaze without any butter at all.

[skeptic7]

Missed this!

[skeptic7]

Brushing with milk might have been done to get the filling to stick to the dough better. If you brush with melted butter, the cinnamon roll layers are likely to seperate.
Why would you make a single serving of cinnamon rolls? I could eat most of a half sheet pan and thats only slightly more time consuming than making 9 cinnamon rolls.

[skeptic7]

I did carrot bread yesterday. Unfortunately I use the fine ( ginger ) grater on half the carrots before I realized what I was doing and reduced the carrots almost to a pulp. I also used maple syrup instead of honey for the sweetener. The carrot bread is moister and denser than it would otherwise be if I hadn't use the wrong grater. It still works well for breakfast with cream cheese. If I put sweetened Greek yogurt on top I wonder if I could tell myself its a cake? The texture is more like a pudding cake than a bread.
This was cooked in a slow cooker for about 3 hours. Its now getting cool here and I'll soon be able to bake in an oven again.

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