Today’s snowmaggadon bake, rolls filled with mortadella, basil, pistachios, homemade ricotta.
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WOWEEWEEWAH! 
Yummyyah! If I do say so myself 
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Fried “bran-meal mush” based loosely on the fried cornmeal mush of my childhood, except I added honey to the mixture last night before leaving it in the fridge to set up.
My wife really liked and ate 2/3 of them before I could get a photo. For cornmeal mush you’d normally drizzle on some maple syrup, but she said it was sweet enough with just the honey.
Might try adding a minor amount of corn meal if I try these again, as they were pretty floppy. Maybe a 70-30 bran-corn mix.
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Bon Appetit
Brown Butter Chocolate Chip Cookies with Toffee
(2 Skor bars)
Instead of chips I chopped TJ 72% Dark Pound Plus Chocolate. I refrigerated dough overnight, made smaller cookies, omitted flaky salt on top. I did temp of 350° instead of 375°, mine take 11 minutes.
I made these last year too, excellent.
I did about 3 pan bangings per sheet halfway through.
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Bread pudding, largely in service of using up the eggs and some of the milk (paring down the perishables so I don’t have to keep as much on ice for the next two or three days while my fridge is replaced tomorrow and the new one chills down).
Regardless of the why, this turned out delicious. Cinnamon swirl bread with chopped dried apricots and cranberries in a custard sweetened with a bit of maple syrup and flavored with splashes of bourbon and vanilla.
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Milk bread buns with sesame seeds and Maldon salt on top. Recipe from Milk Bread and Mooncakes. I love this bread.
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What. beauties
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Brown butter coconut cookies! These were my snow day special on Monday. I triple the vanilla and double the salt and I’m intrigued by a version that someone posted and added oats.
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Excellent dessert and a new refrigerator!
(I wish I had one that does not hide stuff.)
Those look freaking AMAZING! But I laughed at this comment:
Note: I halved the original recipe, which called for a full pound of butter and 8 cups of coconut; I just couldn’t.
Yeah, I couldn’t either!
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I’m not sure they be invented that technology yet.
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All of MR research into baking a perfect bagel got my interest. At the moment I have some dough rising, recipe from King Arthut but this article and recipe caught my interest. Maybe next time.
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FWIW..”Turkuaz Kitchen” also has a recipe, pg.36.
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Which of King Arthur’s bagel recipes did you choose? (Inquiring minds want to know…)
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Thanks, I knew there was a recipe in the book. Looking it over, its very adaptable to the bread machine. Will try.
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Montreal style bagel. Mixed in bread machine
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Thanks! Looking forward to your report!
So here are the montreal style bagels from King Arthur site. Don’t know yet how they taste. One thing I do know, I would lower my temperature to 400f or 425f. They were baked in 16 minutes and the everything bagel mixture started burning.
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Today I made KAF’s Perfectly Pillowy Cinnamon Roll recipe, although swapped out the traditional spiced filling for a chocolate babka filling from Standard Baking Company Pastries. That called for cookie crumbs, so I baked off a few of Dorie Greenspan’s World Peace cookies. Thanks to the tang zhong the buns will hold up very well for days, but what a delicious mess! I forgot to orient my tag ends properly to help hold the buns together, and the chocolate filling escaped and ran out all over the place. Soft and tasty, but zero points for eye-appeal. 
Today I’m also making KAF’s Big and Bubbly Focaccia again (just finished the stretch-and-folds). I loved the outcome of this recipe the first time I made it, and I found leftovers hold up well when reheated from frozen – almost as good as fresh. It’s a perfect loaf for dunking in soup.
Lastly, this morning I mixed and shaped another round of onion bagels, which I’ll boil off and bake tomorrow morning for this week’s breakfasts.
Got carbs???
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