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03-18-2013, 03:20 AM
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#211
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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YUM!
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All I really need is love, but a little chocolate now and then doesn't hurt
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03-18-2013, 09:50 PM
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#212
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Senior Cook
Join Date: Jan 2012
Location: Boracay, Philippines
Posts: 126
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I made Cheez-its again. It's taken 3 times to get the time and temp. correct
in my little oven. Nice and crisp this time.
I tried Wheat Thins but without having malt syrup the taste is plain.
Have a long list to fill when I return to the old country for a vacation.
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03-19-2013, 01:17 PM
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#213
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,975
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Applesauce Oatmeal Quick Bread. Actually I baked this yesterday but didn't taste it until this morning, as it was too hot to slice last night when I finished. This recipe is an oldie -- PA Baker posted it back in March '07, and Alix bumped it last October with variations. It turned out well, chewy and not too sweet.
Speaking of crackers (my, how I love Cheez-Its), the local grocery's flyer this week got my attention with an ad for Nabisco Premium Rounds Saltine Crackers. New shape to me and seems sort of backwards. Better they should change their Ritz cracker shape to squares instead of vice-versa. I'm just thinking of the difference when cutting cookies or doughnuts -- the squares just seem so much more efficient than rounds which leave extra dough to gather up and re-form.
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No matter how simple it seems, it's complicated.
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03-19-2013, 10:16 PM
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#214
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Made cookies tonight. The last few cookies are in the oven now..almost done. I'm glad because I am ready to relax! 
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 No matter where I serve my guests, it seems they like my kitchen best!
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03-20-2013, 04:27 AM
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#215
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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All sounds great guys 
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All I really need is love, but a little chocolate now and then doesn't hurt
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03-23-2013, 02:13 PM
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#216
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Made a carrot cake with cream cheese frosting.
Only had one brick of cream cheese so added in a spreadable honey nut, and I think it turned out pretty good. 
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No matter where I serve my guests, it seems they like my kitchen best!
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03-23-2013, 02:18 PM
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#217
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,403
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Quote:
Originally Posted by chopper
Made a carrot cake with cream cheese frosting.
Only had one brick of cream cheese so added in a spreadable honey nut, and I think it turned out pretty good. |
LOVE carrot cake!
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She who dies with the most toys, wins.
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03-23-2013, 02:35 PM
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#218
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,365
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I'm going to make jalapeno cornbread tonight, to go with white chicken chili.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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03-23-2013, 03:07 PM
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#219
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,674
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Sounds great, GG. I'm waiting for the pesto-wholewheat bread to finish rising. I will turn it into garlic bread to go with the vegetarian lasagne I'm making (this has been an all-day project). The "noodle" dough is resting right now.
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03-23-2013, 03:40 PM
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#220
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Head Chef
Join Date: Aug 2004
Posts: 2,002
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Baked Banana-Stuffed French Toast.
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"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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