2023 Edition - What are you baking?

[blissful]

Happy Valentine's Day @Aunt Bea . I made pancakes 2 days ago, whole wheat, and I substituted in some oatmeal into them too.

I'm baking whole wheat bread today. 2 large loaves. King Arthur has a Baking cookbook where they did taste tests on WW bread made with and without a T of orange juice/loaf. The bread made with it was more liked than the bread made without it. The orange flavor was not detectable but it was found tastier. Once I started adding it to my WW bread I'm hooked. We do like it better.

 

[Kathleen]

Happy Valentine's Day! I made sugar cookie "love letters."

 

[dragnlaw]

Soo cute!

 

[KatyCooks]

KatyCooks, I have had several recipes for coffee flavours and they all called for Expresso Granules. In the end I bought a jar and have not been disappointed. It keeps, I've had the jar for a couple of years now and it is fine.
I hope you can find some, here I got it by Nestle's "Gold Expresso".

I couldn't find Espresso granules, but I found some "Intense" instant coffee granules which did the trick! Had very good comments from my workmates!

 

[KatyCooks]

Happy Valentine's Day! I made sugar cookie "love letters."View attachment 63595 Those are adorable!

 

[Cooking Goddess]

Happy Valentine's Day! I made sugar cookie "love letters."View attachment 63595

Are you turning into a baker, @Kathleen?

 

[taxlady]

I tried out a new-to-me Danish recipe for no-knead spelt buns. It worked quite well. I'll have to try again and watch the timing better. I think I left them a minute or three too long. They were very crusty and very good. I have the last two in a plastic bag to try to soften that crust a bit.

I made half a recipe for 8 buns. I cut the dough into four pieces and cut two of those into two pieces each. Here's the two that are left.

 

[Kathleen]

Are you turning into a baker, @Kathleen?

Only if I don't have to measure...which I have to do when baking. It makes me flustered that I need to "cream the sugar and butter, etc." I just want to dump it in, blend and go. Also the precise timing in the oven. I'm striving to develop more patience for it. I did love the decorating using my edible markers! That was a lot of fun. And well, they were very tasty. So.......um.....maybe I will bake again.

 

[GotGarlic]

I made another Swiss roll cake yesterday. Vanilla cake with raspberry flavored filling. I made a thin icing to make the sprinkles stick. Getting better!

 

[dragnlaw]

Very impressive!

 

[bethzaring]

Just started fooling around with high altitude no knead bread. Seems to be a learning curve. Fortunately I don't have a problem because the experiments keep disappearing.

 

[taxlady]

Very impressive!

I agree.

 

[Cooking Goddess]

I fancied up a Pillsbury cranberry muffin box mix with lots of chopped walnuts and a snack pack container of mandarin oranges.

 

[Katie H]

Just made two loaves of plain white bread. Gonna prepare the bread machine for baguettes to make tomorrow. Want to end up with 4 baguettes by Monday because I plan on giving them as gifts.

 

[Andy M.]

I fancied up a Pillsbury cranberry muffin box mix with lots of chopped walnuts and a snack pack container of mandarin oranges.

View attachment 63636

SO make these regularly. She adds a handful extra cranberries and walnuts. They're one of my favorite muffins.

 

[pepperhead212]

Looks good! What do you do to make up for the higher altitude - use less yeast?

 

[bethzaring]

Less yeast, more salt, and more water. The only ingredients are flour, salt, yeast and water! The high altitude recipe I am using does not call for nearly enough water and I don't know why. Maybe my humidity is way low? I'm fudging with adding almost 1/2 cup of water extra, for only 3 1/4 cups flour.

 

[GotGarlic]

Less yeast, more salt, and more water. The only ingredients are flour, salt, yeast and water! The high altitude recipe I am using does not call for nearly enough water and I don't know why. Maybe my humidity is way low? I'm fudging with adding almost 1/2 cup of water extra, for only 3 1/4 cups flour.

I think it's the low humidity. Flour sucks up a surprising amount of water.

 

[bethzaring]

I think it's the low humidity. Flour sucks up a surprising amount of water.

I bet you are right. Just because I am following a high altitude recipe does not mean the recipe takes into account I live in the desert, that happens to be at 7000 feet elevation!

 

[GotGarlic]

I made this focaccia the other day. @dragnlaw, this is how I use my old, wrinkled grape tomatoes! ?