Been trying out a mold for the bagels to make shaping and dipping them in the malt bath faster and easier. It’s definitely easier and the holes make putting spreads on the bagel easier (mostly), but the uniformity of the holes makes em look weird and they seem to bake up rather than a more oval shape. I’m gonna play with it some more to see if I can get a more uniform shape.
The vulture in the top right corner of the picture didn’t mind at all.
Recipe here.
Original thread and explanation of why I’m doing this here
The polar opposite of the lemon blueberry scone cook. Because you can limit the amount of cream that goes in the dough, I end up with a super clean dough that cuts and shapes super easy. I rarely do more than the 3/4 cup of cream that the recipe calls for. You don’t need a scone pan for this one at all.
Recipe here.
Original thread and explanation of why I’m doing this here
One of the easiest scone recipes ever (but boy it makes a mess), you just sorta smash it all together and put it in a scone pan. This recipe is really wet, so I wouldn’t make it without a scone pan since shaping dough this wet and sticky is a real bummer.
Recipe here.
Original thread and explanation of why I’m doing this here
I forgot to grab bananas to give them time to turn, so I went with pumpkin bread from puree instead. It’s got a great spice flavor to it and like all of these types of breads, they are easy to make.
I did screw it up though. I doubled the recipe before I realized that the recipe made two loaves. After loading in the first couple of wet ingredients, I realized I had waaaaaay too much. I kept going and finished the recipe in batches before bringing it all together and doing a final mix by hand (it wouldn’t fit in my stand mixer).
Recipe (link is being weird, here it is) : kingarthurbaking.com/recipes/american-style-vanilla-biscotti-recipe
The gianduja variation comes from their Cookie Companion book which substitutes hazelnut flavor for the vanilla and adds 1c (113g) of chopped toasted hazelnuts and 1c (170g) of semisweet chocolate chips. The nuts and chips are stirred in along with the flour. To toast the hazelnuts, just throw em on a sheet pan at 300F for about 20-25 mins. The smell will let you know when they’re done and they’re usually sweating.
Original thread and explanation of why I’m doing this here
A forever favorite of everyone in my house, but I actually prefer the Italian style biscotti with a coffee. I used to work really hard on shaping them just right and measuring my width on the cuts to have everything perfect but then I watched my family eat them like they were throwing em in a wood chipper and decided that was too much work.
Recipe here.
Original thread and explanation of why I’m doing this here
Easy to make, easy to reheat, easy to transport, and good enough for adults or children to eat. It’s exactly what it looks like, straight up comfort food. Too calorie dense for a regular rotation in my cooking, but perfect for a max exercise day like a convention.
No idea where I got this recipe from. If I knew I’d never go back.
Ingredients:
Preparation
Original thread and explanation of why I’m doing this here
Arguably the sloppiest garbage I’ve ever served to other people. I use “people” loosely here because it’s a dish for 7 year olds that hate flavor and I’ve got a few of those coming in. The curry powder and lemon make it smell pretty good, but that’s where the positives end. It’s bland as hell, it’s got the consistency of baby food, and god that cheese over the top is just… rough. I can’t believe I’m actually posting this one and I’ll probably delete my account in shame after this.
Recipe here.
Original thread and explanation of why I’m doing this here
Another longstanding big hit in our house. I usually leave out the mozzarella but use parmesan in place of pecorino romano so the kids don’t completely hate it. I love a soupy dish with beans as the thickener and I dump a ton of chard into it, which cooks down and hides how much I really put in. With a nice crusty garlicky bread, this one’s great.
I don’t remember where I got this recipe, so here it is:
Ingredients
Preparation
Original thread and explanation of why I’m doing this here
This was both of my kids favorite food when we lived in Houston. When we moved to Seattle I searched long and hard to find an imitation. Turns out it’s just a megaton of tomatoes, butter, cream, and basil.
Recipe here.
Original thread and explanation of why I’m doing this here.
These have always been a huge hit in our house. It’s what I make on a weekend when I’m feeling up to cooking early for the family. They’re just perfect.
Make sure you cut a nice clean circle with even sides or they get wonky and try to go all fun house mirror on you. They really, really wanna bake into weird shapes.
Recipe here.
It’s PAX West time again here in Seattle, so I’m cooking for the army of people that come in for it. Both my brothers, their families, my family, kids’ friends, and brothers’ friends. We have access to a microwave right next door to the venues via a brother’s hotel room, so I’m cooking for a couple of days so we don’t spend thousands of dollars between us on trashy garbage food.
Not that I’m not making trashy garbage food. It turns out kids will eat any old trashy crap I throw at them after they’ve burned 5,000 calories walking for 12 hours.
I don’t normally cook this way, but it’s been fun to do some nasty, “back of the condensed cream of chicken label recipe from the 80s” style garbage.
Starting tomorrow I’m cooking the good stuff. Pasta Fagioli, scones, pesto beans, those big ass sandwiches you squish with a cast iron pan, ziti, and baked spaghetti. Maybe rajma and pizza if I’m up to it.
