What have you baked recently?
Re: What have you baked recently?
It’s Christmas time, time for Stollen, Joy of Cooking recipe: https://www.epicurious.com/recipes/mem ... g-52565431
Re: What have you baked recently?
Aggression cookies, using an old family recipe that is all over the web. I used whole wheat flour, because it's what I had on hand, and they came out a bit drier and more crumbly than I expected. I wonder if adding some gluten would have made a difference.
Also, now that I have a food scale, measuring flour by volume just seems wrong
Also, now that I have a food scale, measuring flour by volume just seems wrong
Re: What have you baked recently?
Amen to that! I am hopeful that more and more recipes use grams instead of cup measurements. I often will skip over any baking recipe that has amounts in cups just because I don't feel like translating it all to grams.
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
Re: What have you baked recently?
Made these Chocolate crinkle cookies earlier this week:
https://www.kingarthurbaking.com/recipe ... les-recipe
I liked them but I think if I make them again I'll use only 1 tsp of espresso powder. Using 2 tsp makes them taste more like coffee, which is not bad but it overpowers the chocolate flavor. Great texture!
https://www.kingarthurbaking.com/recipe ... les-recipe
I liked them but I think if I make them again I'll use only 1 tsp of espresso powder. Using 2 tsp makes them taste more like coffee, which is not bad but it overpowers the chocolate flavor. Great texture!
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
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Re: What have you baked recently?
I did Paul Hollywoods Rochefort and walnut bread yesterday. It came out well. But the sound of Rochefort and walnuts is better than the overall flavor. Not bad, but not as spectacular as it sounded.
Re: What have you baked recently?
Tartine sourdough country bread recipe as published in the New York Times. It’s a 2 day process but turned out wonderfully.
Re: What have you baked recently?
Hot dog and baked beans in a casserole. Following an online recipe, I mixed in some chopped onions, ketchup, mustard, and worcestershire sauce.Topped with shredded cheddar cheese.
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Re: What have you baked recently?
This is the best bread recipe. Our family LOVES this bread!
https://www.kingarthurbaking.com/recipe ... ead-recipe
I make it without these two ingredients:
1 tablespoon (8g) King Arthur Whole-Grain Bread Improver
1/2 cup (74g) Harvest Grains Blend
https://www.kingarthurbaking.com/recipe ... ead-recipe
I make it without these two ingredients:
1 tablespoon (8g) King Arthur Whole-Grain Bread Improver
1/2 cup (74g) Harvest Grains Blend
Re: What have you baked recently?
French Bread. Can't get real french breads from supermarkets.
Re: What have you baked recently?
Thanks for the idea - I didn't know you could make a harvest grain bread. King Arthur also has a No-Knead version, which is what I do. Your recipe doesn't have the harvest grains, but it got me thinking to try.investingfun wrote: ↑Sat Jan 09, 2021 6:58 am This is the best bread recipe. Our family LOVES this bread!
https://www.kingarthurbaking.com/recipe ... ead-recipe
I make it without these two ingredients:
1 tablespoon (8g) King Arthur Whole-Grain Bread Improver
1/2 cup (74g) Harvest Grains Blend
I'm now using King Arthur Organic Bread Flour. I purchased a few bags last year when the supply chain dried up. It's $6.99 vs. $4.99 per 5 lb. bag, but I'm seeing a definite change in quality. The bread crumb is finer and has a better consistency.
Re: What have you baked recently?
Made the most delicious Ricotta Pound Cake tonight. I've been making this cake for over 20 years, since I first had it at an Italian restaurant in Philly and begged for the recipe. Get rave reviews every time. I still have my written notes, but found the same recipe here: https://creative-culinary.com/ricotta-p ... ke-recipe/
The only difference is after I reduce the temp to 325, I bake for 40 minutes. Perfection.
The only difference is after I reduce the temp to 325, I bake for 40 minutes. Perfection.
Re: What have you baked recently?
Soft pretzels - Easy Homemade Soft Pretzels
I used my KitchenAid with a dough hook.
Watch the video to see how the pretzels are shaped. Mine didn't quite turn out like that.
Be sure to boil the pretzels with baking soda. This is an optional step, but I think it's mandatory to get the right flavor. Use a large pot, as the water will boil rapidly and result in a lot of foam. Cleanup wasn't that bad.
I used my KitchenAid with a dough hook.
Watch the video to see how the pretzels are shaped. Mine didn't quite turn out like that.
Be sure to boil the pretzels with baking soda. This is an optional step, but I think it's mandatory to get the right flavor. Use a large pot, as the water will boil rapidly and result in a lot of foam. Cleanup wasn't that bad.
Re: What have you baked recently?
Baked jackfruit mochi muffin this morning. Inspired by this https://3jamigos.com/wp-content/cache/a ... index.html, added shredded jackfruit to the batter. Texturally interesting, flavour is good but it was a bit too sweet for breakfast food.
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Re: What have you baked recently?
I've been making this No-Knead Honey Oatmeal Bread for past couple of years. Just made two loaves this morning. I make my own yogurt and strain it for thicker Greek Style Yogurt. Rather than using water, I use the Whey strained off the yogurt for the liquid in the bread. Soooo good, it gives the bread an even deeper sour-dough flare without the work of sour-dough. Give it a try.
Artisan Bread with Steve - Has many really good No-Knead Bread Recipes.
https://www.youtube.com/watch?v=vI7TMiH-Wi8
Artisan Bread with Steve - Has many really good No-Knead Bread Recipes.
https://www.youtube.com/watch?v=vI7TMiH-Wi8
It is not about how much you make; it is about how much you keep and how well you invest it. - Author Unknown |
Dream as if you’ll live forever. Live as if you’ll die today. - Author James Dean
Re: What have you baked recently?
After making buttermilk roast chicken, I was left with loads of buttermilk leftover. So then came the lemon cranberry ginger scones. And then the fig almond scones. Both are from King Arthur Baking recipes.
Maybe buttermilk biscuits next?
Maybe buttermilk biscuits next?
Re: What have you baked recently?
Thanks! I'll give the honey oatmeal bread a try. I use Artisan Steve's No-Knead bread technique with a pullman pan in a toaster oven (400 deg F for 40 minutes). Search this thread for my posts.AllMostThere wrote: ↑Sun Jan 17, 2021 8:00 pm I've been making this No-Knead Honey Oatmeal Bread for past couple of years. Just made two loaves this morning. I make my own yogurt and strain it for thicker Greek Style Yogurt. Rather than using water, I use the Whey strained off the yogurt for the liquid in the bread. Soooo good, it gives the bread an even deeper sour-dough flare without the work of sour-dough. Give it a try.
Artisan Bread with Steve - Has many really good No-Knead Bread Recipes.
https://www.youtube.com/watch?v=vI7TMiH-Wi8
My local grocery store didn't stock harvest grains, so I'll have to put that recipe on the back burner.LadyGeek wrote: ↑Sat Jan 09, 2021 7:51 am Thanks for the idea - I didn't know you could make a harvest grain bread. King Arthur also has a No-Knead version, which is what I do. Your recipe doesn't have the harvest grains, but it got me thinking to try.
I'm now using King Arthur Organic Bread Flour. I purchased a few bags last year when the supply chain dried up. It's $6.99 vs. $4.99 per 5 lb. bag, but I'm seeing a definite change in quality. The bread crumb is finer and has a better consistency.
Re: What have you baked recently?
I just watched my gf bake a lot of Christmas cookies and chocolate chip cookies today. I did sprinkle some colored sugar on them.
Yesterday we did a homemade pizza and in that I did half the work.
Yesterday we did a homemade pizza and in that I did half the work.
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If you think something is important and it doesn't involve the health of someone, think again. Life goes too fast, enjoy it and be nice.
Re: What have you baked recently?
Cherry cobbler
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Re: What have you baked recently?
I have always been a baker, but normally I only bake a loaf of bread in a week. That is about all I have time for. This week, however, I bake my usual sourdough loaf, a cinnamon raisin sourdough loaf (as a gift) and a log cake for my grandmother's bday.
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Re: What have you baked recently?
Oh, I make my own yogurt and sourdough bread. I'll have to try making the bread with whey. Sounds good!LadyGeek wrote: ↑Sun Jan 17, 2021 8:34 pmThanks! I'll give the honey oatmeal bread a try. I use Artisan Steve's No-Knead bread technique with a pullman pan in a toaster oven (400 deg F for 40 minutes). Search this thread for my posts.AllMostThere wrote: ↑Sun Jan 17, 2021 8:00 pm I've been making this No-Knead Honey Oatmeal Bread for past couple of years. Just made two loaves this morning. I make my own yogurt and strain it for thicker Greek Style Yogurt. Rather than using water, I use the Whey strained off the yogurt for the liquid in the bread. Soooo good, it gives the bread an even deeper sour-dough flare without the work of sour-dough. Give it a try.
Artisan Bread with Steve - Has many really good No-Knead Bread Recipes.
https://www.youtube.com/watch?v=vI7TMiH-Wi8
My local grocery store didn't stock harvest grains, so I'll have to put that recipe on the back burner.LadyGeek wrote: ↑Sat Jan 09, 2021 7:51 am Thanks for the idea - I didn't know you could make a harvest grain bread. King Arthur also has a No-Knead version, which is what I do. Your recipe doesn't have the harvest grains, but it got me thinking to try.
I'm now using King Arthur Organic Bread Flour. I purchased a few bags last year when the supply chain dried up. It's $6.99 vs. $4.99 per 5 lb. bag, but I'm seeing a definite change in quality. The bread crumb is finer and has a better consistency.
Re: What have you baked recently?
I'd been baking my own bread, using store-bought, organic, whole wheat flour until I began buying freshly-milled organic flour direct from the mill and what a difference. The flour is so much more alive, literally.
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Re: What have you baked recently?
Do you mind me asking what mill you order from? I didn't know you could do this. Thanks!
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Re: What have you baked recently?
Something that the Globe and Mail calls a “Made in Canada cake,” which they say is a light and fluffy cake based on an early 1910 or so recipe from someone in Ontario, topped with a maple buttercream icing.
I wouldn’t recommend it. Icing is okay, but the cake is pretty dense.
I wouldn’t recommend it. Icing is okay, but the cake is pretty dense.
Re: What have you baked recently?
Pizza dough has been cold-fermenting 36 hours now, baking pizza tonight. Toppings TBD.
Semper Augustus
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Re: What have you baked recently?
Pao de queijo. Brazilian cheese bread. Easy and unique in texture. They are round and typically smaller than a golf ball. The negative is they are really only good freshly baked.
Edit: They are made with tapioca flour which is gluten free if you care about that stuff.
Edit: They are made with tapioca flour which is gluten free if you care about that stuff.
Last edited by michaeljc70 on Sun Jan 24, 2021 4:34 pm, edited 1 time in total.
Re: What have you baked recently?
Central Milling.JAZZISCOOL wrote: ↑Sun Jan 24, 2021 8:27 amDo you mind me asking what mill you order from? I didn't know you could do this. Thanks!
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Re: What have you baked recently?
Thanks!Tejfyy wrote: ↑Sun Jan 24, 2021 4:32 pmCentral Milling.JAZZISCOOL wrote: ↑Sun Jan 24, 2021 8:27 amDo you mind me asking what mill you order from? I didn't know you could do this. Thanks!
Re: What have you baked recently?
I just made my first loaf of No-Knead Honey Oatmeal Bread. All of my bread baking follows Artisan Steve's no-knead approach. My bread is made in a toaster oven with a Pullman Bread pan.AllMostThere wrote: ↑Sun Jan 17, 2021 8:00 pm I've been making this No-Knead Honey Oatmeal Bread for past couple of years. Just made two loaves this morning. I make my own yogurt and strain it for thicker Greek Style Yogurt. Rather than using water, I use the Whey strained off the yogurt for the liquid in the bread. Soooo good, it gives the bread an even deeper sour-dough flare without the work of sour-dough. Give it a try.
Artisan Bread with Steve - Has many really good No-Knead Bread Recipes.
https://www.youtube.com/watch?v=vI7TMiH-Wi8
- In a large bowl, combine 16 oz water, 1-1/2 tsp salt, 1/4 teaspoon instant yeast, 1 Tablespoon honey
- Mix
- Add 3-1/2 cups bread flour, 1 cup quaker oats - put on top of flour
- Mix
- Cover and put in oven overnight with the oven light on
- Degas, form small ball
- Add 1/4 cup quaker oats on outside. Roll around dough to coat, add more oats to ensure loaf is covered with oats. Add flour to keep dough from sticking (I didn't add the flour)
- Cover and rise for 30 - 60 minutes (dough was already at the top of the pan after 30 minutes)
- Put the lid on the Pullman pan and put it in the toaster oven.
- Set toaster oven to 40 min. at 400 deg F. Start. (Oven at room temperature)
In the video, Steve says that the honey is just a flavor. The yeast consumes the honey so allow for some extra rising to take place.
Update: Clarified how my toaster oven's timer works. 5 minutes to come up to temperature (not timed) and 40 minutes of cooking time (timer). This isn't the same as preheating for 45 minutes, but it works for me.
Re: What have you baked recently?
I recently fell down the sourdough rabbit hole. Interesting learning experience,
especially if you enjoy science experiments.
I've gotten to the point where I have made a viable starter and have baked 3 loaves of bread!
especially if you enjoy science experiments.
I've gotten to the point where I have made a viable starter and have baked 3 loaves of bread!
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Re: What have you baked recently?
Thanks for this.michaeljc70 wrote: ↑Sun Jan 24, 2021 4:23 pm Pao de queijo. Brazilian cheese bread. Easy and unique in texture. They are round and typically smaller than a golf ball. The negative is they are really only good freshly baked.
Edit: They are made with tapioca flour which is gluten free if you care about that stuff.
The recipe(s) I found online sound like they'd be similar to something I made with Gruyere cheese, but with regular flour.
We loved these little "cheese puffs".
(And yes, these also were *only* good when freshly baked. Pre-made and reheated? A different and seriously inferior critter indeed )
But DH was diagnosed quite late in life with celiac disease, so I've had to change much of my cooking in the past 2 years. I haven't yet tried much gluten-free baking, and this seems like a good place to start.
Bob's Red Mill has some good gluten-free recipes and substitution suggestions.
Do you have a favorite recipe? Online, there seem to be quite a few variations...
And any idea if this would work substitution Gruyere for the other cheese(s)?
RM
This signature is a placebo. You are in the control group.
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Re: What have you baked recently?
Since my wife graduated, sourdough has become her obsession. She's now experimenting with all different kinds of wheat. Until she decided to take this up in December, I'm not sure anything had ever been baked in our home.
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Re: What have you baked recently?
I've tried many recipes. I first started making them around 20 years ago after having them in Brazil. This is the recipe I use now: https://www.simplyrecipes.com/recipes/e ... ese_bread/.ResearchMed wrote: ↑Mon Feb 22, 2021 9:23 amThanks for this.michaeljc70 wrote: ↑Sun Jan 24, 2021 4:23 pm Pao de queijo. Brazilian cheese bread. Easy and unique in texture. They are round and typically smaller than a golf ball. The negative is they are really only good freshly baked.
Edit: They are made with tapioca flour which is gluten free if you care about that stuff.
The recipe(s) I found online sound like they'd be similar to something I made with Gruyere cheese, but with regular flour.
We loved these little "cheese puffs".
(And yes, these also were *only* good when freshly baked. Pre-made and reheated? A different and seriously inferior critter indeed )
But DH was diagnosed quite late in life with celiac disease, so I've had to change much of my cooking in the past 2 years. I haven't yet tried much gluten-free baking, and this seems like a good place to start.
Bob's Red Mill has some good gluten-free recipes and substitution suggestions.
Do you have a favorite recipe? Online, there seem to be quite a few variations...
And any idea if this would work substitution Gruyere for the other cheese(s)?
RM
There are two general ways to make them, each having many variations. The first you cook the dough then typically scoop it onto a sheet pan. The 2nd, which is what is above, is a blender recipe you pour right into a mini muffin tin. It is much easier and the results to me are comparable though the initial "doughs" are much different in consistency (one being more a loose dough and the other more like a batter).
For cheeses, I have used mozzarella, Parmesan, Pecorino Romano, Monterey jack and sharp/extra sharp white cheddar. To be honest, when using the good parm vs. the other cheeses I don't know that this is the place to use $20/lb cheese at least to my tastes. I would avoid overly processed cheeses. With fresh cheeses like feta or mozzarella I would be careful because they have more moisture and would probably work but with experimentation. I don't grate the cheese- I throw it in the blender as a chunk. I weight all the dry ingredients. The recipe says you can keep the blended batter for a week. I am suspect of that with egg/milk but I'm pretty sure it would be good for a few days.
I would avoid extra virgin olive oil as that might not impart the desired taste. I use regular olive oil or canola oil. I experimented with doing part butter but they didn't rise as much.
If you have access to an ethnic store (particularly Asian), you can get the tapioca for 1/3 the price of what they charge for the well known brand carried at most chain grocery stores. I typically get it for 90 cents to a dollar per pound in 1lb bags and suspect if I hunted around and bought in bigger quantities it would be even less expensive.
Re: What have you baked recently?
I baked a King Cake for the first time, a few days past Mardi Gras but close enough. I usually don’t like having to roll dough but this wasn’t bad. Fresh out of plastic babies, so I stuck in a gummy bear instead. It was delicious and looked festive.
Re: What have you baked recently?
I grow a lot of varieties of apples. Just a few hours ago I made stuff peppers with caramelized vegetables (broccoli, cauliflower, brussel sprouts, red peppers), baked beans, and for desert: delicious baked apples. I stuffed the apples with raisins, walnuts, brown sugar, cinnamon, and vanilla - yummy. Baked apples, so simple, so good. If anyone cares, the apple was a variety called Liberty, my main cropper.
Re: What have you baked recently?
Not really 'baking' but made naan on a cast iron skillet. Followed the recipe below.
https://rasamalaysia.com/naan/#mv-creation-11
The recipe portions are smaller than I would like. It says the yield is 8 pieces but works better for 6 or 7. A 100g ball of dough per naan is a good size imo.
https://rasamalaysia.com/naan/#mv-creation-11
The recipe portions are smaller than I would like. It says the yield is 8 pieces but works better for 6 or 7. A 100g ball of dough per naan is a good size imo.
Re: What have you baked recently?
Sounds like you should nurture her in her new hobby!stoptothink wrote: ↑Mon Feb 22, 2021 9:34 amSince my wife graduated, sourdough has become her obsession. She's now experimenting with all different kinds of wheat. Until she decided to take this up in December, I'm not sure anything had ever been baked in our home.
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Re: What have you baked recently?
Ha ha, we prefer (for health reasons) that baking is minimized in our home. My kids do enjoy the whole wheat sourdough and it's better nutritionally and a fraction of the cost of store bought.gittarman wrote: ↑Tue Feb 23, 2021 11:33 amSounds like you should nurture her in her new hobby!stoptothink wrote: ↑Mon Feb 22, 2021 9:34 amSince my wife graduated, sourdough has become her obsession. She's now experimenting with all different kinds of wheat. Until she decided to take this up in December, I'm not sure anything had ever been baked in our home.
Re: What have you baked recently?
I was in the mood for salmon: Lemon Garlic Salmon from a Toaster Oven
I got a 1.6 lb. slab of salmon and tried to follow the instructions. I ended up with lining the bottom of the pan with aluminum foil and layered in the spinach and sliced garlic with the salmon on top.
Then, I covered the pan with aluminum foil and put it in the toaster oven on convection bake.
Going by temperature, it took nearly twice as long to cook. The spinach ended up as a thin layer, much less than what I started with. I used it as a topping.
I'm thinking this will last about 5 days.
Next, the side dish: Jasmine Rice with Toasted Pine Nuts and Chives
I already had pine nuts and I'm growing fresh chives in my garden. Instead of Jasmine, I used the rice I had - long grain. Browning the pine nuts with 3 Tbs of butter made this dish.
Notes:
I don't use bottled lemon juice. Instead, I buy a lemon and squeeze my own juice using a small strainer.
I got a 1.6 lb. slab of salmon and tried to follow the instructions. I ended up with lining the bottom of the pan with aluminum foil and layered in the spinach and sliced garlic with the salmon on top.
Then, I covered the pan with aluminum foil and put it in the toaster oven on convection bake.
Going by temperature, it took nearly twice as long to cook. The spinach ended up as a thin layer, much less than what I started with. I used it as a topping.
I'm thinking this will last about 5 days.
Next, the side dish: Jasmine Rice with Toasted Pine Nuts and Chives
I already had pine nuts and I'm growing fresh chives in my garden. Instead of Jasmine, I used the rice I had - long grain. Browning the pine nuts with 3 Tbs of butter made this dish.
Notes:
I don't use bottled lemon juice. Instead, I buy a lemon and squeeze my own juice using a small strainer.
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Re: What have you baked recently?
Thanks for this recipe.LadyGeek wrote: ↑Thu Jun 03, 2021 6:30 pm I was in the mood for salmon: Lemon Garlic Salmon from a Toaster Oven
I got a 1.6 lb. slab of salmon and tried to follow the instructions. I ended up with lining the bottom of the pan with aluminum foil and layered in the spinach and sliced garlic with the salmon on top.
Then, I covered the pan with aluminum foil and put it in the toaster oven on convection bake.
Going by temperature, it took nearly twice as long to cook. The spinach ended up as a thin layer, much less than what I started with. I used it as a topping.
I'm thinking this will last about 5 days.
Next, the side dish: Jasmine Rice with Toasted Pine Nuts and Chives
I already had pine nuts and I'm growing fresh chives in my garden. Instead of Jasmine, I used the rice I had - long grain. Browning the pine nuts with 3 Tbs of butter made this dish.
Notes:
I don't use bottled lemon juice. Instead, I buy a lemon and squeeze my own juice using a small strainer.
I love pine nuts; always looking for more uses.
I'll make this with brown long-grain rice. Should be great.
And the salmon with baby spinach. Healthy
Thanks again.
RM
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Re: What have you baked recently?
I like avocado oil, which like vegetable oil, has a high smoke point and minimal flavor.
Edit - Oops I hadn't realized how far behind I was on this thread.
Re: What have you baked recently?
Today, following my usual recipe in my usual bread machine, I baked... a brick. I've read about dwarf battle bread in Terry Pratchett's books, but never expected to encounter any outside of literature. It's still a bit soft now, but let it dry out completely and I think it would be fully capable of driving a nail or crushing a skull. And it wasn't the yeast, I added the usual amount of that. After considerable thought, I realized that I completely forgot to add the salt. Which is obviously more essential than I would have imagined.
Re: What have you baked recently?
I made a home-made Tres Leches cake this past weekend. Yummy!
https://www.thepioneerwoman.com/food-co ... ches-cake/
https://www.thepioneerwoman.com/food-co ... ches-cake/
Re: What have you baked recently?
Every year around the 4th of July I make a fresh cherry pie. I made it a couple of days ago. It's one of my favorite desserts and I look forward to it every year. It's good for my waistline that cherries are in season for just a short while.
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Re: What have you baked recently?
What a delicious topic
Re: What have you baked recently?
Peach Messy
2 T. coconut oil, room temperature, half solid and half soft is ideal
2/3 cup powdered sugar
2 T. raw cane sugar
1/3 cup gluten-free 1-to-1 flour (Bob’s Red Mill)
¼ tsp. salt
½ tsp. baking soda
¼ cup dried unsweetened coconut threads
Mix thoroughly with fork.
Add: 1 egg white from a large egg
Beat the egg white into the dry mixture with a spoon, turning and tilting the bowl to gradually blend it all in.
½ cup of walnut pieces, chop and mix in. Dough will hold together but be wet and sticky.
Drop onto parchment paper lining a glass baking pan and spread out with a spoon, until about ½ inch thick. Doesn’t have to be exact.
Drop 1/3 cup of peach jam on top and smear with a butter knife.
Bake 350 degrees until browned and poofy and jam is bubbling. Tear into pieces to eat. Watch out for hot jam!
If you have some restraint, you can save half for tomorrow.
This is my own invention and I love it.
2 T. coconut oil, room temperature, half solid and half soft is ideal
2/3 cup powdered sugar
2 T. raw cane sugar
1/3 cup gluten-free 1-to-1 flour (Bob’s Red Mill)
¼ tsp. salt
½ tsp. baking soda
¼ cup dried unsweetened coconut threads
Mix thoroughly with fork.
Add: 1 egg white from a large egg
Beat the egg white into the dry mixture with a spoon, turning and tilting the bowl to gradually blend it all in.
½ cup of walnut pieces, chop and mix in. Dough will hold together but be wet and sticky.
Drop onto parchment paper lining a glass baking pan and spread out with a spoon, until about ½ inch thick. Doesn’t have to be exact.
Drop 1/3 cup of peach jam on top and smear with a butter knife.
Bake 350 degrees until browned and poofy and jam is bubbling. Tear into pieces to eat. Watch out for hot jam!
If you have some restraint, you can save half for tomorrow.
This is my own invention and I love it.
Re: What have you baked recently?
"Griddle-baked" some garlic naan today.
Re: What have you baked recently?
I have been eating way less sugar/carbs recently and it's improved my weight & health quite a bit. A side effect is that I really dislike sweets now. However my husband still has a sweet tooth, so I am trying to find compromise recipes that we can both enjoy. This is one I tried today.
https://www.kingarthurbaking.com/recipe ... ies-recipe
Instead of the sugar I used monkfruit sweetener that I bought from Wegman's and only used 213 grams (1 cup). The brownies have a good texture and taste but I found them still very sweet even with the reduced sweetener. My husband thought they were fine. I might try reducing the monkfruit sweetener a bit next time, maybe to 106 g (1/2 cup) and see how that works. I baked them for 35 minutes and that seemed a bit too long, I might try the minimum 33 minutes next time.
https://www.kingarthurbaking.com/recipe ... ies-recipe
Instead of the sugar I used monkfruit sweetener that I bought from Wegman's and only used 213 grams (1 cup). The brownies have a good texture and taste but I found them still very sweet even with the reduced sweetener. My husband thought they were fine. I might try reducing the monkfruit sweetener a bit next time, maybe to 106 g (1/2 cup) and see how that works. I baked them for 35 minutes and that seemed a bit too long, I might try the minimum 33 minutes next time.
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
Re: What have you baked recently?
New for me: Hawaiian Pizza
I made my usual homemade dough and put all the ingredients onto one pizza - it fit. Perhaps I should have cut the pineapple chunks in half and spread the ham over two pizzas. A single slice is quite filling this way.
Sautéing the pineapple and ham is optional, but I would say that it's needed. The pineapple has quite a bit of liquid (of course), but you don't want that released onto the pizza as it's baking. Release the liquid into the saute pan instead.
For thick pizzas, you want to lower the temperature a bit and cook longer. I baked my pizza at 375 deg F for 22 minutes. I judged it was done by the crust and that the cheese was melted.
This does not taste like a "standard" pizza and some might be disappointed with their expectations. Instead, think of it as a pineapple pie with ham. There's a strong pineapple sweetness which is balanced by the ham and sauce. Interesting.
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I should also mention that I used a good quality sauce. A few weeks ago, I compared the supermarket "store brand" sauce vs. a brand that used real ingredients with no preservatives. Yes, the name brand was more expensive. Yes, I could easily tell the better quality.
I'm not going back to the store brand in spite of the cost savings. I've seen this for other products as well. Compare the ingredients and you'll see why.
I made my usual homemade dough and put all the ingredients onto one pizza - it fit. Perhaps I should have cut the pineapple chunks in half and spread the ham over two pizzas. A single slice is quite filling this way.
Sautéing the pineapple and ham is optional, but I would say that it's needed. The pineapple has quite a bit of liquid (of course), but you don't want that released onto the pizza as it's baking. Release the liquid into the saute pan instead.
For thick pizzas, you want to lower the temperature a bit and cook longer. I baked my pizza at 375 deg F for 22 minutes. I judged it was done by the crust and that the cheese was melted.
This does not taste like a "standard" pizza and some might be disappointed with their expectations. Instead, think of it as a pineapple pie with ham. There's a strong pineapple sweetness which is balanced by the ham and sauce. Interesting.
============
I should also mention that I used a good quality sauce. A few weeks ago, I compared the supermarket "store brand" sauce vs. a brand that used real ingredients with no preservatives. Yes, the name brand was more expensive. Yes, I could easily tell the better quality.
I'm not going back to the store brand in spite of the cost savings. I've seen this for other products as well. Compare the ingredients and you'll see why.
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- Posts: 1886
- Joined: Tue Feb 28, 2017 10:35 am
Re: What have you baked recently?
I made Milk Street's Za'atar flat bread yesterday. Very good, but a bit salty, which may be my fault. It called for kosher salt in the bread, and I used coarse sea salt, tho a bit less than the recipe called for. Also, I used Trader Joe's Za'atar spice bottle, and it has some salt in it too. Of course, since the pandemic started, and I'm not eating out as much, there's a lot that tastes more salty to me than it did before I started cooking more for myself
I also saved have the dough in the freezer - I stretched it out before freezing so that it's more ready to go. We'll see some time soon how it turns out!
I also saved have the dough in the freezer - I stretched it out before freezing so that it's more ready to go. We'll see some time soon how it turns out!
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- Posts: 1886
- Joined: Tue Feb 28, 2017 10:35 am
Re: What have you baked recently?
Today's case count made me contemplate hibernation, which led to a review of my food stores, which led to... a can of sweetened condensed milk that was best-by May of 2021...
Spruce Eats, Chocolate Oat Bars. A bit sweet, even tho my chocolate was about 50% semisweet chips and 50% Ghiradelli's 72% dark chocolate. And in the base I substituted half the brown sugar with Lakanto's Golden, and substituted White Whole Wheat for half the all purpose white.
https://www.thespruceeats.com/chocolate ... rs-3051975
with pecans.
I need more chocolate for my pantry now.
Spruce Eats, Chocolate Oat Bars. A bit sweet, even tho my chocolate was about 50% semisweet chips and 50% Ghiradelli's 72% dark chocolate. And in the base I substituted half the brown sugar with Lakanto's Golden, and substituted White Whole Wheat for half the all purpose white.
https://www.thespruceeats.com/chocolate ... rs-3051975
with pecans.
I need more chocolate for my pantry now.
Last edited by InMyDreams on Wed Jan 05, 2022 8:01 pm, edited 1 time in total.