I have been using the handheld portable mixer I bought at Bed, Bath and Beyond in September 1997. LOL.
I bought my Oster Blender around the same time. Still using my Farberware saucepan, Oneida silverware, and Botticelli Birth of Venus shower curtain that were also purchased at that same Bed Bath and Beyond.
I had a bit of farmers’ cheese left over from making varenyky. I made srynyky for brunch. These are extremely popular in Ukraine from what i can see on the internet. They are quickly browned and then baked in the oven. Think cheesecake/pancake. So yummy.
Those look delicious!
It certainly is. Thanks
Some cozy winter baking for the household today.
With eternal thanks to @Stef_bakes for the recipe referral, an easy Swedish rye. Starting tomorrow, we will enjoy this for breakfast with smoked salmon and hard boiled eggs.
Also, the last crumble of the year. Because it’s the holidays, I added a splash of calvados to our garden apples – Granny Smith, Honeycrisp, and Fuji.
Looking good. Love that bread with smoked salmon.
Easy Sourdough Discard Sandwich Bread. So the recipe is on amybakesbread.com but I bought her book The Beginner’s Guide to Sourdough. Everything in this book is really explained very simply. I really like her discard buns and wanted to support her. Well, this is a lovely soft bread that will really make nice sandwiches. And like she said if you have lots of discard this is the bread. 150 grms of discard.
So good, toasted or otherwise.
At the risk of jumping the shark, the whole house smelled “hygge” today (we are long on mandarins, which also helped).
that sounds just lovely.
A late night bake of a small loaf of banana bread for my mom.
Thought she’d have fun with tiger cake style marbling, so fingers crossed for when it’s sliced.
Eggless and no refined sugar – yogurt and milk instead of egg, and jaggery instead of sugar. I used 1/3 fine whole wheat chapati flour.
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ETA: Ok, I stayed up till it cooled to cut it in case mom would like a slice for breakfast.
I have for a while been focusing on gluten free loaf-style bread (sandwich bread) because all 3 of my daughters now are eating gluten free.
This weekend I changed it up a bit by making them “artisan” bread in the small Dutch oven. The recipe is basically the same as the one on the back of the KA GF bread flour bag, except I did a bit of autolysing of the main amount of flour. Not sure if that mattered or not vs. what I’d been doing with the loaf pan bread (because I changed too many things at the same time, I mean), but the girls love the bread.
Pic1 (Saturday) is a 1X recipe, while pic2 (today) is 1 & 1/3 recipe - I was trying to get a bit more height). Bread2 also got a bit more cut features and an egg wash, but I wish I had skipped the wash. Glossed it up some but hides the features. Oh well.
Also, I did the wash after the first 30 minutes of baking - is that a no-no?
Loaf 1 was about 20 ounces, once baked and cooled:
Loaf 2 was a bit over 26 ounces.
Awesome. Both gf?!
Yep. The funny thing is, we’re all doing dinner at my oldest daughter’s house, and she’s making a regular DO bread (I think one of the no-kneads) for the 5 of us who don’t eat gluten free, while I’m here making the GF bread.
They were over hear Fri & Sat nights for the lemony shrimp stew (Fri - same one Natascha posted) and NY Strip roast with cheesy cauliflower/potato casserole (Sat). Those 2 meals used up the first loaf. I guess she figured it was her turn to host. She’s making avgolemono and (don’t know) sides in addition to the breads recently made.
It came out great!! Hope she loves it.
“hear”. Damn, I’m getting old. How’d that slip through my (wet-logic) filters?
Here’s the crumb-shot on the second loaf (baked today). Hopefully no one hears echoes of a different phrase… Ahem.
Feeling totally overwhelmed with all the December things, at work and with my daughter’s school and the family. I made long ago promised white chocolate macadamia nut cookies for my husband the other day, from the Joy the Baker recipe. We are doing our family cookie decorating this weekend, so on a random day off I made the gingerbread dough, along with the NYT white chocolate raspberry cookie dough and froze them. Before Saturday (when! she wept) I have to roll out and cut out and bake off the gingerbread cookies so we can decorate them. Forgot it’s also my friend’s birthday that same day and while we will have cookies galore, cupcakes were needed, and so I just made Magnolia cupcakes to freeze and then we’ll decorate them with the kids while we’re doing cookies on Sat. I’m hosting Xmas eve and I would love to make a dessert but I’m working the day before so will have to ponder what can be done with minimal time and effort.
I’d like to do a chocolate frosting with the yellow cupcakes - not a huge chocolate buttercream fan. Anyone have any favorite recipes?
Ermine is my favorite buttercream-style cake frosting for its light texture and for not being either super sweet or super rich, and I’ve made a chocolate version many times. This is my go-to base recipe, and for chocolate, I just whisk finely chopped chocolate into the flour/milk/sugar mixture as soon as it comes off the stove. Using semisweet chocolate will give you a light milk chocolate flavor, and using bittersweet will give you a darker, more chocolatey flavor.
Otherwise, I like a whipped chocolate ganache.
I LOVE that Magnolia cupcake recipe. …don’t you think that batter is great?
Thank you! The ermine looks great but possibly beyond my capabilities/patience at this moment, lol. Do you have a recipe for the whipped ganache that you like?
