2025 Edition - What are you baking?
- Thread starter msmofet
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Funny, I love it when everyone posts about pizza but I never want to make it for myself. No idea why.
If it is presented for supper I'll eat double my share and I especially love it cold in the mornings.
If it is presented for supper I'll eat double my share and I especially love it cold in the mornings.
pepperhead212
Master Chef
I can't remember the last time I made pizza, but it used to be a weekly get-together, with some friends of mine. We always made 2 deep dish style pizzas, one "white pizza", and various types of red pizzas. The white pizza was something I "copied" from one I had at a Chicago Pizza, in their early days, and it had a huge amount of garlic, with sausage and mushrooms, and the cheese. That was always a favorite, and no matter how much garlic I would put on it, it still wasn't as much as that one at Chicago Pizza!
I think the reason that I don't make the pizza much anymore (besides those friends no longer being in the area) is that I don't make much with white flour anymore...other than those Christmas cookies!
I think the reason that I don't make the pizza much anymore (besides those friends no longer being in the area) is that I don't make much with white flour anymore...other than those Christmas cookies!
Sir_Loin_of_Beef
Chef Extraordinaire
Nothing!!! Check out the Hearts & Flours thread.
Sir_Loin_of_Beef
Chef Extraordinaire
I buy store brand (i.e. Signature Select at Vons/Albertsons) four cheese pizzas 3 or 4 at a time and decorate them as I wish. Anchoives and pepperoncini, pepperoni and mushrooms, and Italian sausage and black olives are my current favorites. The store brands seem to have tastier sauce than Frechetta or DiGiorno, and there is more of it.
hmmm, something to think about.
I have some Pillsbury Pizza dough in cans. Bought for something else and never made, maybe I'll turn them into pizza one day. Guess I should check the dates on them. LOL
I have some Pillsbury Pizza dough in cans. Bought for something else and never made, maybe I'll turn them into pizza one day. Guess I should check the dates on them. LOL
I can't remember the last time I made pizza, but it used to be a weekly get-together, with some friends of mine. We always made 2 deep dish style pizzas, one "white pizza", and various types of red pizzas. The white pizza was something I "copied" from one I had at a Chicago Pizza, in their early days, and it had a huge amount of garlic, with sausage and mushrooms, and the cheese. That was always a favorite, and no matter how much garlic I would put on it, it still wasn't as much as that one at Chicago Pizza!
I think the reason that I don't make the pizza much anymore (besides those friends no longer being in the area) is that I don't make much with white flour anymore...other than those Christmas cookies!
It's funny you should mention not using white flour, I actually used type 2 unrefined flour for this pizza, as I'm into "healthy eating" at the moment.
. It's recommended for pizza/bread making, for muffins too. No difference in taste, delicious as always
.
First bread out of the new oven. Will have to be sure to centre them in future. A tiny bit toasty down one side of the top.
The buns are not burnt. Shadows thru the looking glass.
The buns are not burnt. Shadows thru the looking glass.
I came across a Danish recipe for no knead buns that are ready in 30 minutes. I even bought some white flour, so I could follow the recipe more closely. I still don't have Danish fresh yeast, but I found a substitution table for using dry yeast. It worked! They aren't the most wonderful buns ever, but fresh buns that quickly is very handy. I timed it and it took me 40 minutes, start to finish. I move slow and I was running back and forth between my tablet and the area in the kitchen where I was working. Also, I have to stop and rest. Now that I know it works, I will start tweaking it to see if I can get it to work with whole wheat flour, even if it might have to take a bit longer. I forgot to brush on some milk or an egg wash before I put them in the oven. I think they would have been browner if I hadn't forgotten. I'll put the recipe in the Yeast Breads, Rolls & Braids forum when I get a bit of energy and sooner if someone asks nicely. I had one for supper, but forgot to take a picture of the cut open bun before I slathered butter on it. So, there's a picture of that from a supper picture.
OP
OP
msmofet
Chef Extraordinaire
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BEAUTIFUL TL!
pepperhead212
Master Chef
I made another batch of WW rye bread sticks, to eat with any soup I might make in this cooler weather I'll be getting.
WW and rye bread sticks, one missing, after snacking on a hot one. by pepperhead212, on Flickr
WW and rye bread sticks, one missing, after snacking on a hot one. by pepperhead212, on Flickr
pepperhead212
Master Chef
You would definitely know this smell...BROWNIES! Not exactly brownies, but smells like them.
I made something today, that I've never made before, but it had been putting it off as a small Birthday treat for myself (don't like to make many serving desserts for just me!). Super easy to make, except I couldn't quite spread the batter over the entire pan. Maybe if I had used parchment, as in the recipe, instead of the non-stick foil. That was the only thing I did different - everything else was exactly the same as in this recipe:
momsdinner.net
I might add some orange zest, or espresso powder, for some variety, but I always like to make things like this as in the recipe, and tweak it, only if necessary.
Brownie Brittle, just before baking. Couldn't quite spread it all over the pan by pepperhead212, on Flickr
Baked Brownie Brittle. Ohhhh did that smell good!!! by pepperhead212, on Flickr
Still waiting for the chips to firm up, but I did try one of the corners, and it was crispy and delicious, after 20 minutes.
I made something today, that I've never made before, but it had been putting it off as a small Birthday treat for myself (don't like to make many serving desserts for just me!). Super easy to make, except I couldn't quite spread the batter over the entire pan. Maybe if I had used parchment, as in the recipe, instead of the non-stick foil. That was the only thing I did different - everything else was exactly the same as in this recipe:
Chocolate Brownie Brittle | Perfectly Crispy!! - Mom's Dinner
Perfectly crispy Baked Chocolate Brownie Brittle! It's like the crispy edge of a brownie in every single bite!
momsdinner.net
I might add some orange zest, or espresso powder, for some variety, but I always like to make things like this as in the recipe, and tweak it, only if necessary.
Brownie Brittle, just before baking. Couldn't quite spread it all over the pan by pepperhead212, on FlickrBaked Brownie Brittle. Ohhhh did that smell good!!! by pepperhead212, on FlickrStill waiting for the chips to firm up, but I did try one of the corners, and it was crispy and delicious, after 20 minutes.
My 2nd loaf in the toaster oven.
Got a little big, was a 2 lb recipe, maybe I'll just do the 1.5 lb next time. Recipe that came with my Bread maker for French Bread. The taste is great! Two recipes from it I like best (so far) are this one and the Onion one. Have also done this for the Pullman pan.
Luckily I smelled it before it became too burnt on top and put some foil on it.
Throw all ingredients in the bucket, start it up and 2 hours later, take it out. Shape as you wish, let rise again (40 - 50 min. depending on the temp of room) Into the oven for about 25 or 30 minutes. Lovely!
For this recipe requiring 4.5 cups of flour, I used 1/2 cup of Whole Wheat, 1 cup of Bread Flour, balance was AP flour. I prefer the mix of flours for the crumb and the taste.
Got a little big, was a 2 lb recipe, maybe I'll just do the 1.5 lb next time. Recipe that came with my Bread maker for French Bread. The taste is great! Two recipes from it I like best (so far) are this one and the Onion one. Have also done this for the Pullman pan.
Luckily I smelled it before it became too burnt on top and put some foil on it.
Throw all ingredients in the bucket, start it up and 2 hours later, take it out. Shape as you wish, let rise again (40 - 50 min. depending on the temp of room) Into the oven for about 25 or 30 minutes. Lovely!
For this recipe requiring 4.5 cups of flour, I used 1/2 cup of Whole Wheat, 1 cup of Bread Flour, balance was AP flour. I prefer the mix of flours for the crumb and the taste.
found a nicer picture
Kathleen
Cupcake
Those look pretty, Dragn!
Kathleen
Cupcake
This is very new to me. I got some hard red wheatberries at Mom's Organic Market. Using my Christmas present (a Vitamix grain grinder), I made wheat flour. Then pulled some pre-pandemic yeast from the freezer to make bread bowls! I will use the bread bowls tonight for dinner.
Ready to Grind!
The Yeast is still alive.
They are a little flatter than I wanted but still pretty enough.
Taste test will be at dinner time.
Ready to Grind!
The Yeast is still alive.
They are a little flatter than I wanted but still pretty enough.
Taste test will be at dinner time.
Janet H's Chocolate Stout Cake, just out of the oven. Wondering if I have the oomph to knead some fondant with a bit of green. Would be nice to send with son on visit to Quebec to see his dad and bro.
hmmm... seems like that fondant is not going to happen.
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@Kathleen your bread bowls look terrific
And even better with the soup in it.
But how was the taste??
and how was the bowl itself?
Did it hold up? was the soup thick enough?
Curious minds want to know. Is it something you will repeat?
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