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Old 02-18-2021, 08:42 PM   #101
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Quote:
Originally Posted by Kaneohegirlinaz View Post
well, sorta baking ...

Attachment 45660

Attachment 45661

Attachment 45662

Mini Chocolate Cream Pies.
One stays here and two go to the neighborhood Gal Pal's.
I'd never seen a Cream Pie recipe that called for a
Graham Cracker Crust, but I wanted to use up
this box of Crumbs that I have.
I made stabilized Whipped Cream for the topping
and shaved some Chocolate curls for garnish.
I like it's too chocolate-y for my taste.

Attachment 45663

I had way too much pudding!
Can you share the recipe please? I have a bunch of Graham Crackers to use up.
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Old 02-18-2021, 09:15 PM   #102
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Quote:
Originally Posted by msmofet View Post
Can you share the recipe please? I have a bunch of Graham Crackers to use up.
Surly MsM!

https://www.dessertfortwo.com/chocolate-cream-pie-2/

Ross (Just Cooking) and I were talking about this recipe over on the other thread ... Baking ... and he makes this filling with a regular pie dough crust.
To me, the filling was too chocolate-y, but I used that dark cocoa ...

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.. but that's me. I think just your standard Hershey's Cocoa would be better.
We haven't tried our pie, YET!
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Old 02-19-2021, 12:15 AM   #103
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Surly MsM!

https://www.dessertfortwo.com/chocolate-cream-pie-2/

Ross (Just Cooking) and I were talking about this recipe over on the other thread ... Baking ... and he makes this filling with a regular pie dough crust.
To me, the filling was too chocolate-y, but I used that dark cocoa ...

Attachment 45678

.. but that's me. I think just your standard Hershey's Cocoa would be better.
We haven't tried our pie, YET!
Thank you kgirl
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Old 02-19-2021, 12:38 AM   #104
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Originally Posted by Kaneohegirlinaz View Post

To me, the filling was too chocolate-y,
Too chocolatey!? What's that??
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Old 02-19-2021, 07:25 AM   #105
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Too chocolatey!? What's that??
That's impossible..

Ross
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Old 02-19-2021, 05:10 PM   #106
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Baked some sesame semolina bread today, I'm gonna try not to eat a whole loaf with butter!
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Old 02-19-2021, 06:58 PM   #107
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Good day to bake bread! Or anything, for that matter, that fires up the oven.
Russian Black Bread, before baking. by pepperhead212, on Flickr

Finished Russian Black Bread. by pepperhead212, on Flickr
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Old 02-19-2021, 07:04 PM   #108
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Too chocolatey!? What's that??
Quote:
Originally Posted by Just Cooking View Post
That's impossible..

Ross
... a coupla comedians! And yes, I had some of the Pie and it was very good! I liked it with the cracker crust too, a nice contrast to the smooth pudding.
With the Whipped Cream on top, it wasn't quite so ... chocolate-y
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Old 02-19-2021, 07:11 PM   #109
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Ohhh, those look wonderful! I really like graham cracker crust with cream pies, especially chocolate! That's how my mom made it and I loved the contrast of the creamy pudding with the bit of texture from the graham cracker crust.
I really liked that too BC!! I didn't really care for the filling as a spoonful of pudding, but the crust and then the whipped cream on top of all it, WOW!
It was a bit of a PITA to make the three different components, but I did it over the course of two days, so ...
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Old 02-20-2021, 07:26 AM   #110
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I actually was a chocoholic at one point but I will admit, chocolate pudding was never a favourite of mine. About the only part I really liked was the 'skin' that would form on top.

Pepper - are the ingredients many for the Russian Black? I think of 'Black Bread' as the moist but solid black Pumperknickle we got in Germany. Your loaves look dark airy loaves.
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Old 02-20-2021, 01:31 PM   #111
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I made a cherry-poppy seed quick bread with almond extract. Mmm, I really enjoyed the flavor combination. Click image for larger version

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Old 02-20-2021, 03:08 PM   #112
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I actually was a chocoholic at one point but I will admit, chocolate pudding was never a favourite of mine. About the only part I really liked was the 'skin' that would form on top.

Pepper - are the ingredients many for the Russian Black? I think of 'Black Bread' as the moist but solid black Pumperknickle we got in Germany. Your loaves look dark airy loaves.
This is not real airy bread - it got a little more airy towards the top, maybe because it was warmer in the room than the dough was to start with.
Slice of Russian Black Bread. by pepperhead212, on Flickr

The bread does have a good number of ingredients. I mis-stated that it had 60% rye - I should have said that it had about 40% wheat flour, as it also has 2 c of wheat bran, which also increases the density.
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Old 02-20-2021, 03:20 PM   #113
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Dave, compared with the German stuff, that bread is airy.
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Old 02-20-2021, 03:38 PM   #114
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LOL - my thought exactly, taxy.

but that looks scrumptious pepper, must be very yummy.
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Old 02-20-2021, 03:39 PM   #115
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I made a cherry-poppy seed quick bread with almond extract. Mmm, I really enjoyed the flavor combination. Attachment 45700Attachment 45701
cherry poppy and almond ! you can't miss with that combo GG!
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Old 02-20-2021, 04:06 PM   #116
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I made a cherry-poppy seed quick bread with almond extract. Mmm, I really enjoyed the flavor combination. Attachment 45700Attachment 45701
Sounds great! Recipe?
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Old 02-20-2021, 05:34 PM   #117
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Sounds great! Recipe?
Sure.

http://www.davidlebovitz.com/2016/03...d-cake-recipe/

I used Penzeys Pie Spice instead of cinnamon and decided to add the almond extract on my own.
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Old 02-21-2021, 09:13 AM   #118
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Sure.

http://www.davidlebovitz.com/2016/03...d-cake-recipe/

I used Penzeys Pie Spice instead of cinnamon and decided to add the almond extract on my own.
Thank you GG.
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Old 02-21-2021, 07:26 PM   #119
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I baked a loaf of bread in the new kitchen today for the first time.

I'll have some with breakfast tomorrow.
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Old 02-23-2021, 07:23 PM   #120
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Today is National Banana Bread day! Not that I need an excuse to bake things.

I found a recipe in the latest Milk Street magazine for a hazelnut banana bread, so I dug out some frozen bananas - something that I do with over-ripe bananas, besides make smoothies.

Somebody must have made this recipe for vegans, as there is no butter and no eggs. This bread is topped with some turbinado sugar, before being topped with some of the hazelnuts (most are ground up in the batter). The caramelizing of the sugar smells fantastic, while baking!
Hazelnut Banana bread, before baking. by pepperhead212, on Flickr

Hazelnut Banana bread, after baking. by pepperhead212, on Flickr

Hazelnut Banana bread, cooling on rack. by pepperhead212, on Flickr
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