What's baking? (1,172 views)
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Post by erin elizabeth on Dec 19, 2018 11:22:14 GMT -5
Anyone making cookies or cakes or biscotti or...?
I tried these Rolo Cookies since I had some leftover Rolos and was surprised at how good they were. I weighed out .8oz portions and, once I rolled the Rolos in, put them in the fridge for about 2 hours before baking. Baked 13-15 minutes.
I made Cinnamon Toasts and Tuscan Almond Anise Biscotti (minus anise and citrus zests) from Carole Walter's Great Cookies. Both are fine, but not sure that I would make them again.
I attempted Smitten Kitchen's Seven Layer Cookies, but after the first pan had been in the oven for 4 minutes, I spotted the egg whites still on the counter. I even tried to save them, but then realized that was silly. Not sure if I have time for another attempt.
Also doing some nontraditional baking for meetings and such. I tried MSL's Marble Cake, but I overbaked a bit so it was a little dry. The top stayed tacky/unbaked and the original baking time was only 30 minutes. Or my oven is off! Making BraveTart's Pineapple Upside Down Cake tonight and making BA's Vegan Chocolate Tart for my hairdresser on Friday. |
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Post by karenw on Dec 19, 2018 14:57:14 GMT -5
Erin-you are the busy little baker. I don't do much holiday baking (Jewish) but I do A LOT of candy making. I have a small home business that got started by accident several years ago (thank you dear DH  ). Each year the orders get bigger and bigger. Just finished making it all and packaging yesterday....83 pounds total this year. Look's like I get to take a giant trip to the mall soon!!  Anyway, now that the candy is mostly done, going to focus on family this upcoming weekend. My oldest son and his girlfriend are coming on Sunday for a belated Hanukkah dinner. My DD just got home from school last night, but unfortunately my middle son will be stuck at school cat sitting and working. Anyway, making a big taco spread for all plus latkes (tacos and latkes....not sure it goes together but certainly flows off the tongue!). Also going to make a Limoncello cake since I have lots of home made limoncello leftover from a cheesecake that I made for Thanksgiving. This one starts with a lemon cake mix and lemon pudding so nothing too taxing  . If I get time, I may make a batch of chocolate cookies of some sort since I know DS's girlfriend likes chocolate more than lemon and I'd rather have cookies over cake anyday. DS prefers lemon, though. Gotta please everyone!! Happy baking, Karen |
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Post by karenw on Dec 19, 2018 15:00:18 GMT -5
Erin-I forgot to mention....I have made smitten K.'s 7 layer bars several times. They are time consuming and a bit of work but the steps are not hard and the result is tasty and impressive. Sorry it did not work for you. What a bummer to see the egg whites on the counter. I know that has happened to me before and it is so aggravating!
Karen
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juliem
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Post by juliem on Dec 19, 2018 20:11:50 GMT -5
Wow you really have been a busy baker! I made Pistachio Oat Cookie Bar Squares this week that I put on my blog. I just started a thread with the recipe. And I made some oatmeal cookie made with pumpkin, cranberries and mini chocolate chips that were super good. Not a chewy cookie, more cakey, with a nice flavor of pumpkin and the spices. If anyone is interested in the recipe I'll post it. Other than that I've been trying to create a vegan version of Sylvia's Ozark Cornbread. I'm still not quite happy with it and unfortunately I don't have the baking skills to know exactly what it needs, but after a half-dozen attempts it's getting close. :-) |
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applecrisp1
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Post by applecrisp1 on Dec 19, 2018 20:55:59 GMT -5
All I can say is yum! Erin, what a great sounding list! Your friends and family are lucky people! Sorry about the ingredient mishap with the SK cookies. That kind of thing happens to all of us (uh, last week I poured in some cinnamon instead of cumin in a recipe -- didn't realize I grabbed the wrong bottle until it was already in the pot). Karen, wow that is lots of candy making! Do you have a most popular item? Julie, those bars look great! That cornbread is one of my favs! Good luck tweaking it! I was helping a friend bake (lots of taste testing!). These were very good. smittenkitchen.com/2018/02/chocolate-peanut-butter-cup-cookies/ |
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Post by PattiA on Dec 19, 2018 23:34:27 GMT -5
This weekend I made Pear Vanilla Caramel Sauce from the Food in Jars blog. It's a caramel sauce that uses pear puree instead of cream. I need a gluten-free, dairy-free, and egg-free holiday gift for one of my clients and when I saw this blog post in the Fall, it jumped out at me. The caramel sauce is delicious and it was easy to make. Instead of water, I used Woodchuck Cider Pearsecco pear hard cider. I will make this again. It was my first time using vanilla bean paste. I will cut back by half next time to let more of the pear flavor shine through. It was a fun experiment and a great way to make dairy-free caramel sauce. So then I had to make a pear crisp to drizzle the sauce over. I used this one from Cooking Light that I found on MyRecipes.com. The crisp with some vanilla ice cream and a drizzle of the caramel sauce was heavenly. I'll be making these pine nut cookies probably on Christmas Eve. Italian Pine Nut Cookies were a big part of my childhood and I made them last year for Christmas and everyone loved them so I plan to make them again. I also need to make some mincemeat tarts for my mom. One of my friends makes mincemeat every year and shares it with me. |
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Post by erin elizabeth on Dec 20, 2018 8:27:37 GMT -5
Karen, yes, tell us about your candy. What is the biggest seller? I attempted fudge once and failed. I still have all the almond roca recipes from the old CLBB around to try one day. Tacos and latkes don't go together, but I bet they make everyone happy! My parents' big dinner this year is bolognese with homemade past, hence the biscotti and seven layer cookies. I liked the recipe because it could be made in steps and even frozen. SO disappointing to see the egg whites on the counter!
Julie, wow, that's a vegan task and a half! What have you hit on that comes close so far?
applecrisp, those cookies look yummy! Right up my alley.
Patti, I made that pear caramel one year, too. Very tasty. I like the idea of the pear cider. And those pine nut cookies keep popping up. Maybe I'll make those instead of the seven layers.
The Pineapple Upside Down Cake was a big hit last night. Going to cookies and carols tonight, but one person has a nut allergy--which is bumming me out more than usual! Every recipe that sounds good has nuts. Maybe I am just done baking for this year 
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applecrisp1
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Post by applecrisp1 on Dec 20, 2018 15:03:54 GMT -5
PattiA -- You got me at Pear Vanilla Caramel Sauce and then you went ahead and made a pear crisp topped with vanilla ice cream. No surprise that sounds absolutely great to me! And a nice twist from dare I say an applecrisp. When at my friend's house, we also made Confetti Cookies (from SmittenKitchen again). They were a big hit. I think she cut back a bit on the sugar. Her kids love this type of cookie and they were devoured by all. smittenkitchen.com/2016/05/confetti-cookies/A picture from SK site.  |
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Post by karenw on Dec 20, 2018 20:13:30 GMT -5
My candy business started several years ago when I sent DH to work for his yearly office Christmas party with a batch of Almond Roca. His co-workers/office staff went nuts for it and it is now referred to as "candy crack" there. Then it gradually blew up as people wanted to start buying it from me for personal use, parties, holiday gifts etc... A huge portion of my sales are the marketers in his office who buy 15-20+ pounds at a time to give to all the offices they go to as holiday gifts or other times during the year when they are trying to drum up business etc... So I primarily make the roca but then it started extending to other things. Seems nobody cooks/bakes these days anymore so I have been asked to cater the sweets for a lot of parties etc... About the only thing that I have said "no" to is cupcakes....just not a cupcake decorator! I do truffles, brownies, cookies, biscotti etc... but these less frequently than the candy. And it has grown to some customers outside DH's office but his staff keep me VERY busy at the holidays. I actually got a new order tonight for some brownies (but not this weekend!! This one is for my family. Fortunately, she does not need them until the 28th. PHEW!). Anyway, things have grown to the point that about a year ago, I started ordering most of my supplies in bulk on line (packaging, custom labels, nuts, chocolate etc...). Several people have offered to help me launch as a legit business, but I am SO not interested in making this "my" thing!! Ha Ha! But it is some nice spending money this time of year!!
Happy holidays everyone,
Karen
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Post by PattiA on Dec 20, 2018 21:44:32 GMT -5
Karen, that sounds like the year I made 150 dozen truffles that a small business that one of my friends was working at ordered as their client gifts. So much chocolate! I did that the year I started my personal chef business to boost my income that first year. Haven't done it since then. For years I made lots of truffles for to give to friends and our coworkers. But I didn't make them last Christmas and I'm not making them this Christmas either. I usually make some before Spring for gifts for our friends.
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gilgamesh37
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Post by gilgamesh37 on Dec 21, 2018 11:26:56 GMT -5
I've made those SK confetti cookies before, they're good (though I covet her assortment of sprinkles from which she makes her custom multi mix!) Almost no baking this year---I used to do two big packages for friends on either coast, but I fell out with one, and the other is away for the holiday this year (so I will bake for he & his family, but not until January when they're back). I'll likely do a loaf of cinnamon raisin bread for DH this weekend, and I'm doing a big skillet chocolate chunk cookie for or Christmas dessert, but that's about it. I did make 2 kinds of ice cream--my Dad can't find Heath Bar Crunch where he is anymore (I know they changed the name, but it seems no one carries it near him anymore) so I did a big batch of that for him. And DH's standard Tahitian Vanilla.
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Post by PattiA on Dec 21, 2018 21:38:38 GMT -5
Applecrisp, I am planning an apple version of the caramel sauce. The pears are a nice change. We have lots of orchards in my town and the local pears are so nice. And a nice change from apples.
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Post by erin elizabeth on Dec 23, 2018 16:56:21 GMT -5
The tart was good, but I am having such problems lately with the press-in crusts. I started off with throwing some of this one away as there was too much for the tart pan and then it was way too hard--almost impossible to cut, although it didn't break your teeth when you ate it. [For supper club this month I made a cookie crust that didn't have enough butter in it--fell apart as you cut it.] But, who knew that candied oats were a thing and how delicious they are?!? And the filling tasted like truffles. Would definitely make this again, but would have to do a different crust or make some adjustments.
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Post by PattiA on Dec 23, 2018 17:21:51 GMT -5
Erin Elizabeth, that tart looks fabulous. Candied oats are new to me too. They sound like a great topping. Can almost convince yourself that they are good for you. ;-)
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Post by erin elizabeth on Jan 18, 2019 11:22:31 GMT -5
I had to post because I have made these bar cookies three times in the past week! They are my new favorite. I have also successfully made a half batch in an 8x8.
Maple Pecan Oatmeal Bars (from Karen, but adapted from Quaker) Preheat oven to 350.
2 1/4 c oats 2 c flour 1 1/2 c brown sugar 1 tsp baking soda 1 tsp salt Combine.
12 Tbsp butter, melted 1/3 c maple syrup 1 egg 1 tsp vanilla Combine. Mix together wet and dry until combined. Pat into a greased 9x13. Combine: 1 1/2 c chopped pecans and 1/4 c brown sugar. Sprinkle over cookies and press down lightly.
Drizzle with: 1/3 c maple syrup (try to avoid getting on pan edge). Bake 35-38 minutes until edges are set but center is soft, but does not run. Cool.
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applecrisp1
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Post by applecrisp1 on Jan 19, 2019 15:25:03 GMT -5
erin ---- Ok, any recipe that I read that says you made it three times in a week .. I need to look at! It sounds great -- thanks for posting. And copied.
So my area is getting the first real snow of the winter, and I'm not kicking off the first snow with baking. Not a cookie, a banana bread, not even those apple muffins that are pretty much all oats. Just wrong. Ha.
Anyone being hit by snow and pulling out the baking pans?
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Post by karenw on Jan 19, 2019 18:55:20 GMT -5
Applecrisp-I'm in the path of the snow/precip. too, but it has not started here yet. They are still forecasting 4-7 inches here but then a mix of rain/sleet/ice followed by a sudden drop in temps. and freezing. I hope it is not as bad as forecasted but we are overdue for winter here. Anyway, I was planning on doing some baking this weekend but as usual I always plan way more than I accomplish so some of my baking may get booted until next weekend or whenever I get around to it. I was going to re-stock my freezer with some homemade breads (bagels, English muffins, bialy's and simmit). For now, I may just mix up the dry ingredients for some of these so it will be ready when I get around to it in a week or so. Instead, today I made a bean casserole (from Rancho Gordo cookbook recipe) and I am making a tried and true for tomorrow (giant turkey meatball calzones). I did bake a cake today for DH's b-day and wrapped it tightly to freeze until next weekend (his b-day). He was gone today working so it was a perfect opportunity to be sneaky. Stay warm and safe.
Karen
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applecrisp1
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Post by applecrisp1 on Jan 20, 2019 16:05:09 GMT -5
Applecrisp-I'm in the path of the snow/precip. too, but it has not started here yet. They are still forecasting 4-7 inches here but then a mix of rain/sleet/ice followed by a sudden drop in temps. and freezing. I hope it is not as bad as forecasted but we are overdue for winter here. Anyway, I was planning on doing some baking this weekend but as usual I always plan way more than I accomplish so some of my baking may get booted until next weekend or whenever I get around to it. I was going to re-stock my freezer with some homemade breads (bagels, English muffins, bialy's and simmit). For now, I may just mix up the dry ingredients for some of these so it will be ready when I get around to it in a week or so. Instead, today I made a bean casserole (from Rancho Gordo cookbook recipe) and I am making a tried and true for tomorrow (giant turkey meatball calzones). I did bake a cake today for DH's b-day and wrapped it tightly to freeze until next weekend (his b-day). He was gone today working so it was a perfect opportunity to be sneaky. Stay warm and safe. Karen Karen --- Same here weather wise, we got about 5 inches and the sleet. And its going to be an ice skating rink when the temp drops. It's all slushy, cold and dreary -- this picture won't make any calendars. All I could say is wow to the list of things you are planning to make. I would love to raid your freezer! I've never heard of simit so did a search, and it looks really good. No baking or cooking done today. I am having leftover rice and beans with guac for dinner. Your meatball calzone sounds delicious -- perfect for a cold evening. Have fun celebrating your DH bday! and the bday cake! (what did you make?) It must be a nice break to not have all the holiday baking (I don't remember if I ever commented, but that is quite the business, amazing what word of mouth could do and delicious treats! Some almond rocca (sp) and then.... Have a great week! |
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Post by karenw on Jan 20, 2019 19:05:14 GMT -5
Applecrisp-Thanks for all the positive comments. I did make the calzone today and have some extra to freeze. I also baked a batch of muffins (My fav. bran recipe) for breakfasts and just assembled some ingredients to make my breads soon.
Applecrisp-Simmit are kind of fun since they look so cool (all twisty) and you don't have to boil them so easier than bagels. The dipping in pomegranate molasses and coating in seeds is a bit messy, but it is what makes them uniquely simmit. You see them all over the markets in Israel and other middle east countries. They sell them in all sizes stacked on sticks. The only technical part is the art of twisting them. Sometimes mine look great, but even when they get a bit misshapen, they still taste fine.
We ended up getting less snow than forecast (maybe 3-5 inches), but a lot of mixed stuff like freezing rain. Unfortunately, there was not enough time for it to melt from the trees before it got cold and windy. It looks beautiful outside....all the trees coated in ice, but with the wind kicking up now, the cracking of the branches from the trees is not so great. But can't control mother nature!!!
Have a warm week!
Karen
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Post by PattiA on Jan 20, 2019 20:08:01 GMT -5
Snow yes, we got about 7 inches here in southern NH. Followed by hours of sleet. I am not looking forward to the mess that that has created. Cooking yes, baking no. Perfect day to make soup. So after shoveling, I made this Weeknight Chicken Ramen (https://www.simplyrecipes.com/recipes/weeknight_chicken_ramen/) for lunch though we had it with some leftover brown rice rather than ramen noodles. Lunch tomorrow will be with the noodles. Since I raided the freezer for chicken broth, I also pulled out more chicken bones from the freezer and made another batch of chicken stock in the pressure cooker. I have about 6 quarts of stock to freeze tomorrow.
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). Each year the orders get bigger and bigger. Just finished making it all and packaging yesterday....83 pounds total this year. Look's like I get to take a giant trip to the mall soon!! 
Anyway, now that the candy is mostly done, going to focus on family this upcoming weekend. My oldest son and his girlfriend are coming on Sunday for a belated Hanukkah dinner. My DD just got home from school last night, but unfortunately my middle son will be stuck at school cat sitting and working. Anyway, making a big taco spread for all plus latkes (tacos and latkes....not sure it goes together but certainly flows off the tongue!). Also going to make a Limoncello cake since I have lots of home made limoncello leftover from a cheesecake that I made for Thanksgiving. This one starts with a lemon cake mix and lemon pudding so nothing too taxing 
. If I get time, I may make a batch of chocolate cookies of some sort since I know DS's girlfriend likes chocolate more than lemon and I'd rather have cookies over cake anyday. DS prefers lemon, though. Gotta please everyone!! 
