Baking

Every few years I attempt a batch of Springerle cookies. I think they came out really well this time, though I'm pretty sure the anise seeds and extract I have are too old, as the flavoring isn't very strong.

A bad habit of mine is this "single serve" brownie: take one oven safe bowl, use it to mix the wet ingredients and sugar thoroughly, then add the dry ingredients one by one, with the flour last. Bake at 350F for at least 30 mins and ya got yerself a sweet treat. I guesstimate the measurements to facilitate speed and minimal cleanup, and while it's not always the same consistency, it IS always delicious!

While taking a hit off my herb vape today, I was suddenly blessed with culinary inspiration and rushed to the kitchen. I save my vaped, toasted weed to eat later, and that works decently, but I've always just sprinkled it on top of whatever I'm eating and it tastes terrible. I've never bothered to make other products with it before. Since I love drinking coffee and smoking weed together (it's counterintuitive but it feels great for me, idk, maybe something to do with my ADHD?) and I've been meaning to experiment with adding coffee flavor to brownies anyway, the correct course of action became obvious: take a spoonful of toasted weed, steep it in a shot of espresso, then add that to the dough. I also used flax meal instead of eggs for this, so I just tossed that into the espresso to soak as well. Unfortunately the flax meal got stuck to the tea infuser I put weed in, but I was able to scrape most of it off.

And it came out awesome. I wasn't sure if steeping the vaped weed was going to work at all, but I think it may have activated the THC even more?? Iunno what's going on there, but I have been absolutely chilling the last few hours.

Full list of ingredients is: sugar, honey, molasses, vanilla, vegetable oil, salt, baking powder, cacao, flour, flax meal, weed, and espresso.

i was gonna apologize for the pun in the title but. i wont. :) here's an ugly pic of the interior instead

I have no idea what some of the recipes from my (dutch) book are called in english. This was a rolled up cake filled with whipped cream and homemade strawberry jam. The chocolate was a mess, but I'll call it modern art 😅

Where Does the Name Come From?

Kitchen sink cookies are a play on the phrase “everything but the kitchen sink.” The idea is that the cookies are packed with everything you could think of, be it salty, sweet, or anything in between. When packed with mix-ins that hit all those different flavor notes, the resulting cookies deliver big time on flavor and texture.

We made these cookies without the potato chips because the kids ate them… thinking the chips were theirs!

So I set myself the challenge to try all recipes in a dutch cookbook for cakes, pies and pastries called the bakbijbel (baking bible). I made a scrambled list of all recipes and the rules are simple: make them in order whenever I feel like baking, and make everything as it says in the book. These were my first two recipes from a while back, italian cantuccini on the right and "arnhem girls" (a regional cookie consisting of puff pastry rolled in sugar) on the left.

I love this specific cookbook because it gives all the recipes for base ingredients, so you make your own puff pastry, bakers cream, jam and even vanila extract.

2nd try yielded very successful bao (steamed buns)!

I followed whattocooktoday's recipe , which has lots of helpful explanations of rationale and alternatives. I used corn starch (didn't have wheat starch or pastry flour on hand) and it worked just fine, the steamed bao are very light and delicate. I also used active (not instant) yeast; it didn't bubble much when using cold milk (Oatley's what I had) but the buns proved nicely in an hour at about 90F.

My 1st try was following some notes from a relative, which were about 65% hydration all AP flour, and came out much too dense/chewy.

The dough sort of absorbed the powdered sugar so the crinkle appearance isn't so clean.

My first time making cinnamon rolls. I used this recipe from King Arthur Baking Company.

The recipe was easy enough to follow, but they came out a bit flat in the end, despite getting good height off the second rise. The recipe tells you to bake them on a sheet, but I think that was part of the issue with them spreading out. Next time I'll put them in a pan with walls and cram them all together and hopefully that keeps them more uniform.

Only four ingredients but really nice! Maybe five ingredients would still be nice, vanilla would be lovely.

Like onion rolls, except with garlic powder and fried garlic bits instead of onion powder and dried minced onions!

Tried my hand at yeasted sweet bread from the King Arthur Baking School cookbook -- one plain, the other is lemon poppyseed.

They came out okay, but I think I screwed myself over by using flour that was too cold because I pulled it straight from the freezer instead of taking it out the night before. The dough got a rise, but not big enough for my liking. Not sure if I also maybe kneaded it too much, as it was really hard to get the long strips for the braids to stay long, they just kept springing back into shorter strips.

Probably won't make this again, but I think the bread will make for some really good French toast.

Three inches across, meant to be very soft and fluffy, but I gotta let them cool fully first!

I had a bunch of oranges that I needed to use up. This turned out so good! Made gluten free using a 1-1 flour mix. This is the recipe I used https://prettysimplesweet.com/orange-cake/

cross-posted from: https://lemmy.world/post/27286480

Made in my conventional oven, 550F for 11 minutes, using a pizza stone. Pineapple, jalapenos, pepperoni, and some pineapple/jalapeño hot honey for toppings. Recipe for the dough.

A bit late, but I wanted to show off my first Christmas log :)

Leftover valentines candy on sale means m&m cookies.

Ruth Reichl's Orange Souffle Coffee Cake

Ingredients Unsalted butter, for greasing pan

1½ cups granulated sugar

4 large eggs at room temperature

0.5 cup canola/vegetable/olive/etc oil

2 Tbsp grated orange zest

0.5 cup fresh orange juice (from 2 oranges), divided

2 cups cake flour

1.75 tsp. Baking powder

1tsp, kosher salt

1 tsp vanilla extract

CHOCOLATE GLAZE

0.75cup powdered sugar

0.75cup unsweetened cocoa

3 Tbsp. unsalted butter, melted

1tsp. vanilla extract

4tsp instant espresso powder (optional)

0.5tsp. kosher salt

3 Tbsp fresh orange juice, divided

Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional)

1. Make the cake: Preheat oven to 350°F.

Butter and flour a 10-cup Bundt pan, set aside Beat sugar and eggs in a stand maer fitted with the whisk attachment on medium nigh speed until thick and fluffy. about 5 minutes. With mixer running, slowly drizzle in oil. Add orange zest Beat on medium-high speed for 2 minutes.

2. Whisk together flour, baking powder and salt in a medium bowl. Reduce mi speed to low, gradually add flour met to egg mixture, stopping to scrape dow sides of bowl as needed Fold in vanilla and orange juice with a rubber spatula until batter is smooth.

3. Pour batter into prepared pan bake in preheated oven until a wooden pick inserted in center of cake comes out clean 35 to 40 minutes. Let cake cool on wire rack for 10 minutes. Invert cake onts wire rack, cool completely, about 2 hours

4. Make the glaze: Whisk together powdered sugar, cocoa, butter, vanilla, espresso powder (if using), salt. and 2 tablespoons orange juice in a medium bowl until smooth. Whisk in remaining 1 tablespoon orange juice, 1 teaspoon at time, until desired consistency is reachee Spoon glaze evenly over cake, let stand minutes. Garnish with pomegranate anl dried orange slices, and citrus leaves, it desired. -RUTH REICHL

FOOD WINE NOVEMBER 2024

Typos above are from Lens, below are mine.

Dried oranges (or any citrus) Slice fruit as thinly as you can while keeping the rounds. Approx. 1-2mm

Blot fruit dry with paper towels

Lay slices in a single layer on parchment lined baking sheet

Place in 200f (90c) oven for 2-4 hours, flipping and rotating the slices every 30 minutes or so. Remove slices when they look done.

Wanted to help to get this community going. Made these a few weeks ago from Baked by an Introvert's recipe. Turned out great!