naxos Posted September 29, 2020 Share Posted September 29, 2020 Sourdough raisin- experimenting with einkorn flour which was substituted by WF 1 Quote Link to post Share on other sites
weezy Posted October 1, 2020 Share Posted October 1, 2020 woke up too early this morning, discovered my peaches needed to be used stat, checked the pantry, ended up using a Jiffy cornbread mix and doctored it with some extra sugar, and made a small peach dump cake with a sweet cornbread top. Smells great. I'll find out tonight if it was more of a waste of peaches than just tossing them out 3 Quote Link to post Share on other sites
weezy Posted October 6, 2020 Share Posted October 6, 2020 On 10/1/2020 at 7:05 AM, weezy said: woke up too early this morning, discovered my peaches needed to be used stat, checked the pantry, ended up using a Jiffy cornbread mix and doctored it with some extra sugar, and made a small peach dump cake with a sweet cornbread top. Smells great. I'll find out tonight if it was more of a waste of peaches than just tossing them out Wasted peaches, sorry to say. Not much flavor, texture was gritty and just unpleasant. The muffin mix never absorbed the peach juices or steam while baking covered or the butter dotted on top. Obviously that needed to be mixed up and treated more as a clafoutis than a dump cake. 1 Quote Link to post Share on other sites
saf Posted October 7, 2020 Share Posted October 7, 2020 On 10/6/2020 at 12:02 PM, weezy said: Wasted peaches, sorry to say. I have had more luck turning those kinds of fruit into crumbles. Quote Link to post Share on other sites
ktmoomau Posted October 17, 2020 Share Posted October 17, 2020 I was on a cookie streak- chocolate chip oatmeal, ginger apricot, apple butter... I got over my hand pie streak, although it is sounding pretty good, I might go back on that bender, but they kept oozing. I also just bought a stick of pepperoni to make pepperoni rolls, which is good because I have a lot of whole wheat flour I need to use. Our previous law firm had what would be a very unexpected amount of sugar left in their kitchen, so now I have several pounds of sugar, and the possibilities are endless. 1 Quote Link to post Share on other sites
weezy Posted November 3, 2020 Share Posted November 3, 2020 I made this cake with some tweaks, and I really liked it, will definitely keep it in the rotation: https://thecafesucrefarine.com/ridiculously-easy-magic-apple-cake/ First, as a cook's note, I would reserve a couple of tablespoons of sugar and the salt and add that to the chopped apples before mixing into the batter so they are well macerated. I mixed & waited & mixed as directed in the recipe and my apples didn't give up enough juice through that process to make a batter, it was more of a dough, and the cake was a bit tough as a result of the gluten development from the extra handling. I didn't make the frosting, so I cannnot comment on that. I did a quick streusel instead, as I wanted something less sweet and more coffee cake style and easier to freeze one layer. I also added some raisins and chopped nuts and a bit of cardamom because that's how I roll. 1 Quote Link to post Share on other sites
Pat Posted November 26, 2020 Share Posted November 26, 2020 Baking this cranberry-nut quick bread to go with dinner. 1 Quote Link to post Share on other sites
naxos Posted November 27, 2020 Share Posted November 27, 2020 My daughter has a Thanksgiving Birthday. Every year she requests this Chocolate Raspberry Layer Cake from Epicurious. 6 Quote Link to post Share on other sites
weezy Posted December 8, 2020 Share Posted December 8, 2020 Saw this cake being discussed positively, and I've never made anything like it, so I may just have to give it a try https://www.steenssyrup.com/post/syrup-cake-with-satsuma-sauce Quote Link to post Share on other sites
naxos Posted December 11, 2020 Share Posted December 11, 2020 Cookie baking time. Using the 1995 Gourmet Magazine Basic Butter Cookie recipe and all it’s varieties, I made mocha butter balls and coconut sticks (which are my favorites.) https://www.caskata.com/blogs/news/new-blog Also Greenspan’s world peace cookies. Now to deliver to friends 2 Quote Link to post Share on other sites
Pat Posted December 13, 2020 Share Posted December 13, 2020 I am trying to find ways to use really good eggnog that don't involve drinking it all. So I'm baking these cookies right now. They look pretty good in the oven. Fingers crossed. Update: These came out great. Recommended. This is a keeper of a recipe, especially because I'm probably going to continue making my one jug of eggnog per season purchase and have this dilemma again. 3 Quote Link to post Share on other sites
curls Posted December 14, 2020 Share Posted December 14, 2020 @Pat if you have an ice cream maker you could make eggnog ice cream. Just think of your eggnog as a custard ice cream base and pour your eggnog into your ice cream maker. The cookies sound good too. Quote Link to post Share on other sites
Pat Posted December 14, 2020 Share Posted December 14, 2020 That's a great idea. I don't have room in the freezer for the canister, though. If I could find enough space, I might be able to freeze the eggnog in something smaller. It wouldn't have the benefit of the specially designed insulated freezer but could be worth a try. Quote Link to post Share on other sites
weezy Posted December 14, 2020 Share Posted December 14, 2020 You can put it in ziploc bags and pull it out and squish it around a bunch of times during the freezing process 1 Quote Link to post Share on other sites
saf Posted December 14, 2020 Share Posted December 14, 2020 On 12/13/2020 at 3:54 PM, Pat said: I am trying to find ways to use really good eggnog that don't involve drinking it all. Giant has a very nice recipe for eggnog cheesecake. 1 Quote Link to post Share on other sites
ktmoomau Posted December 16, 2020 Share Posted December 16, 2020 I went on another cookie streak- mainly to send some to Hubby's team. Chocolate chip with candied ginger and pecans, gingerbread crinkles, and some delicious and tart fresh cranberry and lemon cookies. I also made brown sugar pie tarts. 4 Quote Link to post Share on other sites
weezy Posted December 17, 2020 Share Posted December 17, 2020 I took the day off yesterday and spent it baking but was disappointed with the results overall. My various butter cookies all spread much more than usual. I think there has been a lowering of butterfat in the butter, as well as my eggs were probably too large. All that extra moisture made for screwed up cooking times and ugly cookies that all ran into one another. The flavor tasted a bit washed out as well. Made a note for future baking to separate the eggs and only use half the whites (and add macaroons -- not macarons --to the repetoire), as well as buying European butter for the higher fat content. Quote Link to post Share on other sites
saf Posted December 18, 2020 Share Posted December 18, 2020 10 hours ago, weezy said: My various butter cookies all spread much more than usual. I have been having that issue. It appears to be because I was using "super parchment," aka very thin silicone mats, rather than parchment paper. Changing to paper fixed it. Quote Link to post Share on other sites
weezy Posted December 18, 2020 Share Posted December 18, 2020 16 hours ago, saf said: I have been having that issue. It appears to be because I was using "super parchment," aka very thin silicone mats, rather than parchment paper. Changing to paper fixed it. I was using the same parchment paper that I always have. I'll just have to tinker with the recipe. Quote Link to post Share on other sites
weezy Posted December 19, 2020 Share Posted December 19, 2020 I was at the Giant this morning checking out butters, and Land O Lakes now makes an extra creamy butter in black packaging, salted and unsalted, that is a higher fat butter, higher than Plugra at half the price. I bought a couple of pounds and will try it out. On sale this week @ $3.50/lb. 2 Quote Link to post Share on other sites
naxos Posted December 19, 2020 Share Posted December 19, 2020 34 minutes ago, weezy said: I was at the Giant this morning checking out butters, and Land O Lakes now makes an extra creamy butter in black packaging, salted and unsalted, that is a higher fat butter, higher than Plugra at half the price. I bought a couple of pounds and will try it out. On sale this week @ $3.50/lb. I have been baking with this for at least a year and have been very happy with the results, especially in butter cookies and shortbread. It goes on sale from time to time at Harris Teeter. 2 Quote Link to post Share on other sites
dracisk Posted December 19, 2020 Share Posted December 19, 2020 I'm still getting through the Costco-sized bag of cranberries I bought for Thanksgiving cranberry sauce (I've also made cranberry Moscow mules and cranberry gin fizzes), so I made this glazed lemon cranberry bread. It came out really well even though at the last minute I realized the recipe called for 2% milk and all I had was skim. 2 Quote Link to post Share on other sites
curls Posted December 20, 2020 Share Posted December 20, 2020 I’m making holiday treats to give to our neighbors and will be making spritz cookies, chocolate chip cookies, caramilized peanuts (per the David Lebovitz recipe), and cinnamon marshmallows. I’m thinking about dipping some of the marshmallows in dark chocolate. 2 Quote Link to post Share on other sites
naxos Posted December 20, 2020 Share Posted December 20, 2020 2 hours ago, curls said: I’m making holiday treats to give to our neighbors and will be making spritz cookies, chocolate chip cookies, caramilized peanuts (per the David Lebovitz recipe), and cinnamon marshmallows. I’m thinking about dipping some of the marshmallows in dark chocolate. David Lebovitz recently had a recipe for chocolate marshmallows that looked interesting. 1 Quote Link to post Share on other sites
curls Posted December 20, 2020 Share Posted December 20, 2020 1 hour ago, naxos said: David Lebovitz recently had a recipe for chocolate marshmallows that looked interesting. Yes, I saw those! Thank you for mentioning it. 1 Quote Link to post Share on other sites
Katya4me Posted January 2 Share Posted January 2 My husband made a delicious swirl bread loaf with the apple butter my family gave us for Christmas. We're not big on eating fruit butter as a condiment so this worked well for us. We've only got 3 more jars to use up now. 2 Quote Link to post Share on other sites
dracisk Posted January 10 Share Posted January 10 I used the last of my Costco-sized bag of cranberries in this cranberry eggnog coffee cake. It was easy and tasty. I didn't have any eggnog left so substituted half and half, but the nutmeg in the recipe still gave the cake an eggnog-ish taste. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.