2024 Edition - What are you baking?

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Okay, here are the Bosworth Jumbles!
Bosworth Jumbles .jpg


And to prove they would fit on the side of a mug...

Bosworth Jumble on Mug.jpg


As for taste? Well, surprisingly flavourful actually. Good lemon flavour coming through - would probably add a bit more Almond Essence next time. And pretty straightforward to make - though forming the "esses" was a bit of a chore! (And I wasn't too consistent about it as you can see!) However, it's all about the taste, and that was very good so I am happy I tried them.
 
Well done! I'll have the 3rd one from the left please. Hold on a minute while I get my coffee.

So re-reading your first post... Which part of Bosworth and/or Jumble refers to King Richard? or they don't say?
 
It's all yours Dragn! LOL

The only connection with Richard III is that he was apparently very fond of them and one was found on the field after the Battle of Bosworth. (Which doesn't mean it was one of his of course.)
 
I baked a focaccia with escarole (sautéed) , chopped Parma ham and cheese (scamorza). I must admit it came out quite good, much better than other times. The bread dough rose very well due to warmer room temperature and adding some Manitoba flour (20% of the flour dose).
As you can see, half of its gone, me and my daughter indulged, plenty left for my son when he gets home, although he's a "pasta freak", not a lover of pies/pizza.
 

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I didn't bake this today, but after eating the last 3 sandwiches from my last loaf of rye bread, I realized that I could still bake some more, even though I almost never turn on an oven, when it's this hot out! :ohmy: I just bake it outside! So I started a sponge, with 1 c rye, 3/4 c barley flour, 2 tsp yeast, and a tb of caraway, with 1¼ c water, and set it aside to rise 2 or 3 days, then I'll continue the bread. I'll have to go w/o bread for that time, but I'll survive. :LOL:
 
And here it is, baked outside!
This started with that sponge with some rye and barley flour, with a tb each of caraway and instant yeast and some water. It sat on my counter for 3 days. I was making these outside on my grill, since I don't like to turn the oven on in this heat! Or any kitchen heat, for that matter! First, I made the chicken I was going to marinate, to grill after the bread (something else to cook outside!) and put that in the fridge, then made the bread. I added the sponge, some essential gluten (since I had so much rye flour), a little brewer's yeast, blackstrap molasses, oil, a tb of salt, 2 more tsp of yeast, another tb of caraway, 2 c water, and 4 c of whole rye flour, then mixed it all up with the bread whisk, then put the bowl on the mixer, with 2 c WW flour, and set it to mix with the dough hook on 4 for 6 minutes. This was fairly quick, since this time, with the hydration being perfect, once the "kneading" started - no extra flour needed (what usually happens), so it was all whole grain, and not too dry.
Here's that rye/barley sponge, that I started 3 days ago, getting ready to make 2 loaves of bread, outside, on the grill. by pepperhead212, on Flickr

The bread dough, a little more than 68 oz, ready to rise, and make into 2 loaves. by pepperhead212, on Flickr

Risen bread dough, ready to bake on the grill. by pepperhead212, on Flickr

Finished rye bread, baked on grill. by pepperhead212, on Flickr

The bread didn't keep much of the height, but that's normal, with a bread using that much rye, compared to WW. Only added 1/4 c gluten - could have used more.
 
1720352456416.png
Banana (muffins/cake/bread?) for two
Actually I beat them a bit too much and they are more fluffy like cake. Recipe calls them muffins - so what-ever-floats-your-boat! LOL delish no matter what they are called.
Funny, this morning I noticed one was gone.
 
Washed, pitted and chunked up about 8 cups of peaches tonight.
Bought a huge peach earlier in the week that was so juicy and sweet made my knees buckle. So when I went back to the store 2 days later I bought a 3 litre basket. Peaches were smaller but I thought they looked good. Very juicy but very little taste - really disappointed. Sprinkled with a tad bit of sugar and shoved them in the fridge.
Guess Crisps and Cobblers will be on the way tomorrow.
 
So far this week, loaves of raspberry walnut bread, peach walnut bread, double batch of black bean brownies.

And something funny that you probably already knew, if you make bread with 7 cups of WW flour, then slice and toast it, grind it bake it again, regrind it in the food processor,.... then...how many cups of crumbs do you get? yeah, 7 cups. The Law of Conservation of Mass.
 
Last edited:
I tried this recipe today:
chasingcravings.com

3-Ingredient Nutella Puff Pastry Croissants - Chasing Cravings

These flaky buttery Nutella-filled puff pastry croissants are so easy to make and they only require 3 ingredients! These pastries are great for breakfast, brunch or as a dessert. The best part is they only take 30 minutes to make....Read More
chasingcravings.com chasingcravings.com
IMG_4365.JPG


Meh!
Certainly more trouble then they're worth.
The recipe was not clear, at least to me, as to how many pastry and what size this would yield.
After finding another recipe similar to this one, each pastry has a 3 inch based triangle, giving the baker 6 pastries.
I measured 1.5 inch base and got 10 - 2 bite sized desserts. With a cup of coffee it was just okay to both DH & I.
 
13 veggie burgers at 270 deg for 1.5 hours. Then they get frozen to warm up when we make burgers with all the fixin's.
We had baked battered and breaded tomato slices, zucchini slices, and okra today.
 
Kaneohegirlinaz said:
I tried this recipe today:
chasingcravings.com

3-Ingredient Nutella Puff Pastry Croissants - Chasing Cravings

These flaky buttery Nutella-filled puff pastry croissants are so easy to make and they only require 3 ingredients! These pastries are great for breakfast, brunch or as a dessert. The best part is they only take 30 minutes to make....Read More
chasingcravings.com chasingcravings.com
View attachment 70354

Meh!
Certainly more trouble then they're worth.
The recipe was not clear, at least to me, as to how many pastry and what size this would yield.
After finding another recipe similar to this one, each pastry has a 3 inch based triangle, giving the baker 6 pastries.
I measured 1.5 inch base and got 10 - 2 bite sized desserts. With a cup of coffee it was just okay to both DH & I.
Click to expand...

They look great! But, I hate Nutella, or anything else hazelnut based.

CD
 
I'd admit they look great.
But I've never had Nutella and ttt don't ever intend to. When they started promoting it as a healthy breakfast for kids I looked it up. Gads...
It's not very nutritious and is high in sugar, calories and fat. Nutella contains sugar, palm oil, hazelnuts, cocoa, milk powder, lecithin and synthetic vanillin. It is high in calories, sugar and fat.
As a treat or little snack, maybe, but certainly not a healthy breakfast by any means!
 
Why do people pay so much for a mouthful of air in those Ferrero Rocher hazelnut thingies packaged in gold wrap?

FYI - Ferrero Rocher are also the makers of Nutella, for those of you who didn't know. I only just found out tonight via Google.
 
dragnlaw said:
Why do people pay so much for a mouthful of air in those Ferrero Rocher hazelnut thingies packaged in gold wrap?

FYI - Ferrero Rocher are also the makers of Nutella, for those of you who didn't know. I only just found out tonight via Google.
Click to expand...
I verified that I knew that. I think it was actually Nutella that came first. I don't remember anything about what Ferrero Rocher are like other than they have that horrible smooshed hazelnut flavour.
 
Getting ready for dh's birthday on the 24th. Today I made a flourless chocolate cake to slice and put in the freezer. This weekend we are going to Albuquerque for the week-end to do something we have talked about for years, but have never done We are riding the tramway up to the top of the mountain and having a very nice dinner here; https://ten3tram.com/. Been checking the weather. Been averaging 100*F during the day!
 

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