2017 Edition - What are you baking?
- Thread starter msmofet
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CWS4322
Chef Extraordinaire
With the the temps In the mid-80s and no central AC, no way the oven is being turned on. Everything is either eaten raw or cooked outside.
Kaneohegirlinaz
Wannabe TV Chef
I got a King Arthur Flour Catalog a few weeks back, and on the cover was this LUSCIOUS looking loaf of bread, they called it a "tear & share".
For the first time in our entire marriage, my husband actually read this food magazine (I get several) and brought it over to me.
DH: Look at this! Can you make this for us? This looks really good, I love homemade bread!
Me: Sure! It does look good, doesn't it
Herb and Garlic Bubble Loaf Recipe | King Arthur Flour
I gathered all of the ingredients, re-read the recipe; I even did TWO "live chats" with KAF's Baker's Hotline with a few follow questions that weren't clear to me.
I followed the recipe as well as the helpful information that I received from Barbara on the chat line... 5 hours later (I took my time and didn't rush the process) we sat down a dinner to what looked and smelled heavenly!
The Bubble Loaf was cracker-like on one side and the inside was very doughy and unappealing.
That goodness the Chicken Cacciatore over Rigatoni was outstanding.
After everything was cleaned up for the evening, my husband gives me a big hug and says, "Well, ok that was a no-go, what are we going to try next?"
AWW! He's such a love
For the first time in our entire marriage, my husband actually read this food magazine (I get several) and brought it over to me.
DH: Look at this! Can you make this for us? This looks really good, I love homemade bread!
Me: Sure! It does look good, doesn't it
Herb and Garlic Bubble Loaf Recipe | King Arthur Flour
I gathered all of the ingredients, re-read the recipe; I even did TWO "live chats" with KAF's Baker's Hotline with a few follow questions that weren't clear to me.
I followed the recipe as well as the helpful information that I received from Barbara on the chat line... 5 hours later (I took my time and didn't rush the process) we sat down a dinner to what looked and smelled heavenly!
The Bubble Loaf was cracker-like on one side and the inside was very doughy and unappealing.
That goodness the Chicken Cacciatore over Rigatoni was outstanding.
After everything was cleaned up for the evening, my husband gives me a big hug and says, "Well, ok that was a no-go, what are we going to try next?"
AWW! He's such a love
Addie
Chef Extraordinaire
Just Cooking
Master Chef
We have a craving for peach cobbler so, I just put four ramekins of same in the oven...
Ross
Ross
Andy M.
Certified Pretend Chef
They both look fantastic.
OP
OP
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Can you please post the recipes. TIA
Sry, both came from "Kiss my Bundt" through a free loan on the Amazon library and I no longer have access to it...gonna have to buy the book version though cause I loved it. She makes a chocolate bundt with nothing on it but powdered sugar and everyone went nuts over it. Not too many chocolate cakes can claim that fame.
Cooking Goddess
Chef Extraordinaire
I've had the dry fixin's for two batches of scones sitting on my little kitchen work table for a couple of weeks now. I couldn't find a day when I had cool weather, a big enough time slot for me to do my slow work, and enough interest to bother. I saw the weather report for this week...and got motivated! The batch on the left are basic cream scones with the addition of mini chocolate chips and dried cherries pieces. The ones on the right are our favorite orange scones with mini chocolate chips. 
We each had one tonight, I set two more of each aside for us this week (they'll be gone by Tuesday), set two of each aside as payback for the stuffed cabbage my SIL brought us, and froze three of each for when we leave for Eclipse viewing and visiting the kids. I hope those six scones are safe in the freezer...
We each had one tonight, I set two more of each aside for us this week (they'll be gone by Tuesday), set two of each aside as payback for the stuffed cabbage my SIL brought us, and froze three of each for when we leave for Eclipse viewing and visiting the kids. I hope those six scones are safe in the freezer...Attachments
beautiful!I've had the dry fixin's for two batches of scones sitting on my little kitchen work table for a couple of weeks now. I couldn't find a day when I had cool weather, a big enough time slot for me to do my slow work, and enough interest to bother. I saw the weather report for this week...and got motivated! The batch on the left are basic cream scones with the addition of mini chocolate chips and dried cherries pieces. The ones on the right are our favorite orange scones with mini chocolate chips.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
You have just entered the "Twilight Zone"!
Between 7:00 AM and 7:05 AM the site updates and things like double posts happen. Mwaa ha ha!
Cooking Goddess
Chef Extraordinaire
That's not true, Craig. Rparrny thought that those scones looked so good she just had to say it twice! ?
Just Cooking
Master Chef
I just finished a menu of Sous Vide salmon, cooked to perfection than ice shocked, than broiled with homemade teriyaki sauce, very quickly. Accompanied with steamed broccoli. This afternoon, I'll be trying out homemade goat cheese (also sous vide last night, quick and easy) stuffed mini-peppers.
I really need to remember to keep a camera on hand.
I really need to remember to keep a camera on hand.
Kaneohegirlinaz
Wannabe TV Chef
Ross, those cakes look good enough to eat, like right through my computer screen!
but no they do look super!Aloha, welcome to DC BlackBird.
That menu sounds delish!
Maybe you'd like to post that in "Today's Menu" thread. Each day, someone starts a thread about what's for supper.
Here's today's thread:
http://www.discusscooking.com/forum...are-you-making-tonight-98529.html#post1520982
Andy M.
Certified Pretend Chef
I'm in the midst of making a blueberry pie right now. Blueberries were down to $1.88 a pint so I grabbed three pints to make the pie. Waiting for the bottom crust to re-chill after putting it into the plate. Then fill, add the top crust and bake.
Yesterday and today I prepared and froze a batch of vanilla ice cream to go with the pie. You can't have blueberry pie without vanilla ice cream!
Yesterday and today I prepared and froze a batch of vanilla ice cream to go with the pie. You can't have blueberry pie without vanilla ice cream!
Addie
Chef Extraordinaire
Why that would be a horrible sin of such magnitude!
Today I cooked down three pounds of baby spinach for a Greek Spinach Pie I will be making tomorrow. I have all the ingredients ready to go. The Phyllo Dough is thawing out in the fridge. One good squeeze of the spinach to make it dryer and for that I will put Pirate to work. His hands are much stronger than mine. Right now, even though I squeezed out all of it in little bits at a time, it is still not as dry as I want it. But while it is sitting in the fridge, it is in a strainer with a large baking pan underneath it for "just in case".
CWS4322
Chef Extraordinaire
Peach Cream Pie.
Addie
Chef Extraordinaire
Greek Spinach Pie with Phyllo Dough.
