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Post by pepperhead212 on Dec 7, 2023 22:44:56 GMT -5
I made 6 more logs of dough today with that browned butter. Those Tennessee icebox cookes, with the light brown sugar are good with it, and the oatmeal icebox, with half white and half dark brown sugar, are also really good with the browned butter, like a really strong butterscotch flavor, and I made two of each of those, and two with the barley flakes, in place of the oats. This brought the total to 23 batches - the most I've made since before the pandemic started. And I haven't even gotten to the snickerdoodles yet. Here's that browned butter, showing how I cut it up just like regular sticks of butter, and the moisture has been put back into it. Chilled browned butter, unmolded and ready to cut up for the cookie dough. by pepperhead212, on Flickr Browned butter chopped up into the dry ingredients of the oat cookies, ready to chop into it. by pepperhead212, on Flickr 6 more logs of cookie dough, all these with browned butter. by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 8, 2023 0:05:15 GMT -5
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Post by Laura_in_FL on Dec 8, 2023 16:37:50 GMT -5
Good tip for refreshing brown sugar. I have taken to double-bagging brown sugar in freezer ziplocs, which is quite effective in keeping it soft for many months.
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Post by pepperhead212 on Dec 12, 2023 18:59:48 GMT -5
Another loaf of potato rye, which I started a couple days ago. I don't like to make those usual dishes I make, loaded with onions, garlic, and spices when I'm preparing those cookies, since the aromas can permeate, and sandwiches are something good to have around, along with some greens around, along with some fruits. As soon as the cookies are out of the way, I can get back to my usual cooking. Another loaf of potato rye, this loaf a larger one in that clay pan. by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 15, 2023 22:35:30 GMT -5
OMG those cookies smell good!!!I baked just the buttery cookies tonight - the TN icebox, and the TN icebox, with brown butter, the vanilla sables, the sesame icebox, the oatmeal icebox, with brown butter, and the barley flake icebox, with brown butter. 12 recipes total, with 13 more to go, including 4 batches of snickerdoodles I made a couple of nights ago. It was cold enough for one night, to keep them on my back porch, but I had to make room in the fridge for those bowls, as it got up in the 50s today! It only took a little over 2 hours to bake all this, and if I had had a helper, it would have been faster - I had to only bake 2 sheets several times. Still pretty fast! The TN icebox cookies, with brown butter. by pepperhead212, on Flickr The rest of the regular TN icebox cookies. by pepperhead212, on Flickr Most of the vanilla sables, after the TN icebox. by pepperhead212, on Flickr Last few of the sables, and all of the sesame cookies. by pepperhead212, on Flickr Oatmeal icebox cookies, with brown butter. by pepperhead212, on Flickr All of the barley flake icebox cookies with brown butter - almost like English toffee. by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 16, 2023 22:25:34 GMT -5
Today I baked those 5 recipes of chocolate cookies, and about a third of the cream cheese snickerdoodles, but that was so sticky, I stopped, even though it was in the fridge for 2 nights, and put it in the freezer, and baked the oatmeal and barley snickerdoodles, which was hard, as always, so I left them out, while putting all those previously baked cookies away. Baked all the oatmeal and barley snickerdoodles, then took a break. I'll probably wait until tomorrow to bake the rest of those cream cheese snickerdoodles, then the habanero gingersnaps. All of the chocolate coconut nut icebox cookies, and about 3/4 of the chocolate orange cookies. by pepperhead212, on Flickr The last quarter of the chocolate orange, and 3/4 of the wiennerstube - chocolate pepper cookies by pepperhead212, on Flickr All of the barley snickerdoodles, a third of the cream cheese snicks, and about 2/3 of the oatmeal snicks. by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 17, 2023 18:39:10 GMT -5
Today I finished the cookies - only took 3 batches, and a little more than half an hour total bake time, but those cream cheese snickerdoodles took a while, since I froze the dough solid, since they were so sticky (I might add 2 more tb flour next time, though I don't remember that happening last year). Though the dough was very slightly pliable, even at that temp, it was still hard to break up, at first, so what I used was an antifreeze ice cream spade, which cut right through it! By the time I got to the bottom of the bowl, it started getting sticky again, but I got them all formed, before it stuck on me too bad. And they all fit on 3 sheets, for one batch. The 4 habanero gingersnaps fit on 6 sheets, for 2 batches - crammed 54/sheet, with only a few empty spots. (Have you baked your 'snaps yet, spike?) The remaining 2/3 of the cream cheese snickerdoodles, finished in one batch. by pepperhead212, on Flickr A little more than 2/3 of the habanero gingersnaps. by pepperhead212, on Flickr About 1/3 of the habanero gingersnaps. by pepperhead212, on Flickr@pepperhead212,
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Post by spike on Dec 17, 2023 20:04:34 GMT -5
(Have you baked your 'snaps yet, spike?) LOL NO! Planned for tomorrow!!
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Post by Laura_in_FL on Dec 19, 2023 10:16:07 GMT -5
Mmmm...those look good.
I'll be making some snickerdoodles since the boys have requested them. I am not sure what other cookies I'll make, or even whether I'll make any others. Most of us are trying to cut back on sweets in my family, so making too many cookies means a lot will go to waste.
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Post by spike on Dec 19, 2023 20:52:16 GMT -5
so making too many cookies means a lot will go to waste. Do you need my address?
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Post by pepperhead212 on Dec 22, 2023 20:18:18 GMT -5
I made another batch of this very large (turned out 90.45 oz of dough) recipe of rye bread today, this one an unusual version, using about 1¼ c of pickle juice in place of some of the water, and adding 2 tsp finely minced dill weed, and 2 tsp dill seed, in place of 1 tb of the caraway. The bread has 3/4 c cornmeal, cooked, which gets very thick, plus it has 2 c mashed potatoes. It has 4 c each rye and WW flours - the original name in the CB, "Dark Pumpernickel", I guess refers to the dark flours, with no white flours at all. I don't make this often, but I have extra room in my freezer now, once all those cookies were baked, and a lot of stuff was used up in the cookies. And one of these I will give to a friend of mine. The cooked coarse cornmeal, or polenta, and dill seed, dill weed, and caraway seed, for the rye bread. by pepperhead212, on Flickr Mashed potatoes added to the stirred up cornmeal. by pepperhead212, on Flickr The almost finished rye dough, just slightly sticking to the bottom of the bowl. by pepperhead212, on Flickr The "dark pumpernickel", ready to rise 3 times 15 minutes, and fold the dough, then rise 60 minutes. by pepperhead212, on Flickr The dark pumpernickel, more than doubled. by pepperhead212, on Flickr The 3 loaves of dark pumpernickel, just over 30 oz each, ready to rise. by pepperhead212, on Flickr Dark pumpernickel, ready to go into the oven. by pepperhead212, on Flickr Finished dark pumpernickel. by pepperhead212, on Flickr
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Post by octave1 on Dec 23, 2023 10:37:47 GMT -5
pepperhead212 , what kind of kitchen appliance are you using to knead bread?
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Post by pepperhead212 on Dec 23, 2023 11:37:56 GMT -5
octave1, I have a 6½ qt Kitchen Aid mixer. For single loaf batches, and those bread sticks, I usually use the food processor.
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Post by pepperhead212 on Dec 23, 2023 17:51:36 GMT -5
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Post by Laura_in_FL on Dec 24, 2023 11:18:38 GMT -5
I baked chocolate chip cookies and snickerdoodle cookies on Friday, plus 80 of those cheesecake cupcakes I make every year. I decorated (applied the caramel, pecans, and chocolate drizzle) to the cheesecakes yesterday. Today I am making the homemade crescent roll dough which I use to make pigs in blankets - according to my kids it's not Christmas Eve without pigs in blankets! The "pigs" are L'il Smokies, and since we're hosting my siblings and their families this evening, I will be rolling and baking roughly a million of them. Okay, maybe it's only a couple hundred, but it may feel like a million by the time we're done. And tomorrow I'll be baking a Bundt version of a pineapple upside down cake for Christmas dinner. I'll be trying to time it so the cake will hopefully be slightly warm at dessert time.
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Post by paulf on Dec 24, 2023 17:40:49 GMT -5
For the 14th year in a row the grandkids who are with us this year are making, baking and decorating Christmas cookies with Grandma. Our main tradition...at least the one they like to continue even if they are teenagers. They have all grown since beginning the tradition
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Post by pepperhead212 on Jan 2, 2024 0:17:47 GMT -5
Today I made a couple of loaves of Russian black bread - something I got the idea for when I found a bag of wheat bran in the freezer, as this recipe has 2 c of bran. That, plus the 4 c of rye flour, gives a fairly dense bread, with just 2½ c wheat flour, though I added some gluten, to make up for this. Two 2 lb loaves of Russian Black Bread. by pepperhead212, on Flickr
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Post by Laura_in_FL on Jan 2, 2024 10:41:05 GMT -5
That's a lot of bran. I'd guess that's a very high-fiber bread.
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Post by september on Jan 3, 2024 11:05:39 GMT -5
When you get a chance, pepperhead212 , could you post a picture of a slice of the Russian Black Rye? Maybe adding bran would solve my problem of not getting my rye bread as dark and dense as my folks bread used to be. I sure wish I had asked for any kind of recipe or instructions while they were still alive! It was dense and grainy in texture, never soft or spongy, no air pockets. Stuck to your ribs! All my tries so far have been too light in texture and color.
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Post by pepperhead212 on Jan 3, 2024 12:03:31 GMT -5
september Here is a photo of some slices of that bread: Two slices of Russian Black Bread, ready for some braunschweiger, for a really good sandwich. by pepperhead212, on Flickr Here's that recipe, if you want to try it. It's fairly fast and simple, if all ingredients are handy. Russian Black Bread4 tsp yeast, instant 2 3/4 cup(s) water 1/4 cup(s) blackstrap molasses 1 tsp sugar 2 cup(s) bran 4 cup(s) dark rye flour 4 tb vital wheat gluten (optional, good if not using bread flour) 1/4 cup(s) vinegar 5 tb oil 2 tb caraway seeds 2 tsp Russian caraway seeds (nigella) 1/2 tsp fennel seed; crushed 1 tb salt 2 tsp instant coffee powder 2 tsp onion powder 4 tb dark cocoa powder 2 tsp caramel powder (optional) 2.5-3.5 cups bread flour, or all purpose A. Combine the yeast, water, molasses, sugar, bran, gluten, and rye flour in the mixer bowl and set aside while preparing remaining ingredients, to allow the water to be absorbed. Add the vinegar, oil, seeds, salt, coffee, caramel powder, cocoa, and onion powder, and mix well. Add the bread flour a cup at a time, leaving it just a little moist. Knead 6-7 min. on medium with the dough hook, or 10 min. by hand. Place into an oiled bowl and roll over to coat. Cover and let rise 1 1/2 hrs. or until doubled, turning after 15 and 30 min. B. Punch dough down and divide into two pieces. Shape each into a round loaf, or place in two 2 lb. loaf pans. Spray with oil, and cover with plastic. Let rise 45 min., or until about doubled. C. Bake 1 hr at 350º, or less if using a stone at higher temps. I also bake less time in a convection oven - about 45-50 min. at 300º. Cool on a wire rack.
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Post by september on Jan 3, 2024 13:14:35 GMT -5
Thanks pepperhead212 , I printed it off, and will give it a try after picking up some bran, fennel and nigella at the health food coop next time I go to town.
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Post by pepperhead212 on Jan 27, 2024 20:58:32 GMT -5
I made a banana bread today, since I had 4 very ripe bananas I had to use soon! I based it on one I made a while back, from Milk Street, with brown butter and cardamom, but I added a little cinnamon, and some whole grain flours for half of it, plus I added a cup of toasted walnuts. Not quite as good as the "Death By Chocolate" banana bread, but definitely good. My brown butter banana bread, in a 9"x5" pan, in a parchment sling, just after being removed from the oven. by pepperhead212, on Flickr The brown butter banana bread, with cardamom and a small amount of cinnamon, cooling on a wire rack. by pepperhead212, on Flickr
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Post by pepperhead212 on Feb 2, 2024 18:58:09 GMT -5
I ran out of rye flour, so a couple of days ago I ground up some more, to fill the container (takes a little less than 5 lbs), and I set aside 2 c to start some Old Milwaukee rye with. Today, I finished the bread. I opened a pound bag of yeast I had in the freezer just over a year, when I bought 2 lbs at BJ's, and put one in the freezer, and the one I'm using I keep in a jar, in the fridge. The last little bit was definitely slowing down, the last several batches, though still active, and this was noticeably faster, as always. A recipe of Old Milwaukee Rye bread, 2 loaves, just over 2 lbs each. by pepperhead212, on Flickr
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Post by pepperhead212 on Feb 10, 2024 22:41:33 GMT -5
Today is National Cream Cheese Brownie Day! I normally don't make things like that, unless I'm taking it somewhere - otherwise, I eat them all in a short amount of time! But I decided to make some for myself, with my BD coming up, plus, I had two 8 oz full fat cream cheese left from something I didn't make to go somewhere, because someone got sick. Plus, I had (as usual) 4 ultra ripe bananas, so I made up a recipe, as I went along. I've made enough brownies, through the years, that I got the dry goods, and other proportions right, adding only 6 oz of dark brown sugar - the bananas was most of the sweetness. Here's the recipe I made up, as I went along. Haven't tasted them yet, but oooooohhh they smell good baking! 6 oz unsweetened chocolate, and 2 oz butter, melted together (most fat in this is in the cream cheese) 4 super ripe bananas 6 oz dark brown sugar 16 oz full fat cream cheese, softened 4 eggs, room temperature 2 tsp vanilla extract 3/4 tsp sal I first puréed the bananas in the food processor, then added the sugar, and after that liquefied, added the cream cheese, and mixed that in, followed by the eggs, one by one, and the vanilla and salt. After scraping the FP a couple times, and mixing it all in, I set that aside, while getting everything else ready. I lined a 9x13 pan with some NS foil, then got the dry ingredients together. Sift together: 3/4 c WW flour 1/2 c whole rye flour 3 tb Dutch cocoa I then whisked the warm chocolate and butter together, then gradually added the banana/cream cheese mix in. Then I folded the dry ingredients in, along with about 1¼ c chopped walnuts. I spread it into the pan, then baked in a 300° convection oven (would have done 350° in my regular oven) for 40 minutes - toothpick came out clean - then took out to cool on a rack. I'll stick it on my back porch - not quite as cold as refrigerator, but about 45°, which should cool it enough to cut. It will be one of those gooey, fudgy types - not the cake brownie, that has more flour in it. Cream cheese added to the banana purée, before mixing with the sugar and eggs. by pepperhead212, on Flickr Chocolate, melted with the small amount of butter, before mixing with the purée. by pepperhead212, on Flickr The whole grain flours, sifted with a little Dutch cocoa, before folding in, with the walnuts. by pepperhead212, on Flickr Cream cheese brownies, ready to go into the oven. by pepperhead212, on Flickr Cream cheese brownies, just out of the oven. by pepperhead212, on Flickr
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Post by september on Feb 11, 2024 8:58:36 GMT -5
pepperhead212 , so how did they taste? I can smell them from here!
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Post by pepperhead212 on Feb 11, 2024 13:29:18 GMT -5
I cut the brownies today, and the bananas were definitely more noticeable in the flavor than cream cheese, but this didn't surprise me - I've made a number of different cream cheese brownie recipes, but the chocolate would cover the cheese flavor, unless the chocolate amount was fairly low, which I don't usually do in brownies (or anything!). I made this up just to use that cheese and those bananas. I froze 20 of them - 4 packs in foil - and kept a dozen out. I might have some help eating a few. Cut banana cream cheese brownies, showing the edge of one, like fudge. by pepperhead212, on Flickr
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Post by Laura_in_FL on Feb 12, 2024 15:20:59 GMT -5
Mmmm...they look yummy!
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Post by pepperhead212 on Feb 13, 2024 14:58:21 GMT -5
And if you're wondering, no, I'm not going to finish of those cream cheese brownies today, despite it being fat Tuesday.
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Post by Laura_in_FL on Feb 14, 2024 11:38:40 GMT -5
I am about to experiment with a new recipe for a keto flourless chocolate cake, so I can stay on diet and still have a nice Valentine's Day treat. Wish me luck!
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Post by pepperhead212 on Feb 14, 2024 17:27:05 GMT -5
I've made flourless chocolate cakes before, and not just cheesecakes. They weren't low carb, however, and were almost like a super-rich brownie.
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