Festive floof! Celebrating then and now.
3 years ago
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Festive Floof! Valentines plans.....
Comments (48)Well my dinner plans didn't pan out. SO requested that I make this mishmash dish with no name. It is essentially yellow rice, shredded cheese and "mexican" chicken with peppers and onions. So, since I couldn't really make that heart shaped, I improvised. Tiny heart shaped casserole to the rescue! This tiny little dish was big enough for his portion,and I was satisfied that it was heart shaped. Don't worry. I wasn't stingy with the cheese, there is more underneath the chicken....See MoreFestive Food Floof! Do you dare?!?!?
Comments (30)While I've been baking bread and challah (brioche type dough) all my life, the only yeast pastries I've made often are hamentashen in a sweet version of my mother's challah recipe. Last week, I had this sudden thought, "Pumpkin babka!" This has been a great year for pumpkins. So instead of figuring it out myself, I searched for recipes on the 'net, and found a chocolate with pumpkin dough, and one more like what I'd had in mind, which was pumpkin-pecan filling in a rich, soft dough. I usually have great results with blog recipes, and I was sleep deprived, so even though I reviewed the ingredients before saving the recipe, I didn't actually read them through for quality. BIG mistake! I don't know if it's meant to be a sabotage (the comments were useless, only discussing the pretty pictures in the post). It sort of reads, to my bread self like it was partially scalled with oopsies. I've done that scaling a recipe for myself in my head, without writing it down when I was tired. I don't know, for sure, but looking back, it also doesn't match the instructions in the demonstration. It's, um, whack! There were plenty of places where I had warning signs and should have stopped and read it over and quit, but I didn't. I was tired beyond thought. When I started the first step, and it said 2 1/2 TBSP yeast to 3 -4 cups flour, I should have stopped. I just figured she meant teaspoons, and adjusted accordingly. Then I read the gigantic amound of sugar and salt. I always adjust those to taste anyway, so I kept going. When it said 8 eggs and half a pound of butter, I just figured she knew something I needed to learn. Um. No. The result, as you who bake know, was a glutinous cake batter. I added about a cup of flour and ran it with the dough hook and let it "rise" (not that any rising was happening). Good thing I've learned so much about high hydration baking. I poured it out onto the baking mat. There was enough gluten development at this point that it didn't spill away, just made a stable lake. Much as I would have liked to use my big steel bench scraper, one can't on silicone, but a big bunch of cast flour on it, scrape up some goop with the small plastic bench scraper and push it over, led to a more stable mound. Still too soft for even a stretch and fold, but holding its shape as a mound. I covered and let it rise. And it did! And when I heavily dusted with more flour, it was manageable and rolled. It was too soft to twist nicely, but enough so that the middle has a nice distribution. You can't see the layers, though. The dough was still too soft and smushed together. And it was so soft that the outside was almost burning before the inside was done, and the corners were dry because of that. The filing was good. That's a keeper. So is the butteriness of the dough. The end result was fine eating, though not exquisite. I think if I added a little extra butter to the hamentashen dough it would be more like what one needs, and I think more filling proportionate to the dough. I had been surprised that it didn't call for toasting the pecans, but they came out great from raw. Because of the restriction I put on the excess sugar, it's really good with cranberry sauce! While chatting, i mentioned it to the Thanksgiving cousin, and that I'd put the second loaf in the freezer. She asked me to bring it, but I don't know if anyone ate any. At least I don't have to find someone to feed it to! Which is why one tests recipes ahead. I also tried to make the handkerchielf rolls. I don't think there's any saving that one. I mean, they're rolls but they have a kind of gummy mouth feel, and that's after I overbaked them a little! Nasty. The recipe was designed to sell the baking dish. I'm thinking I could rescue them with custard. Pumpkin bread pudding is in the offing. Maybe with a cranberry hard sauce. The worst breads make the best bread puddings!...See MoreFestive Food Floof! Christmas Treats!
Comments (44)Lizbeth: For my Green Chile Pinwheels, I use one drained, 4-ounce can of chopped green chiles (Hatch or Bueno are my preferred brands for quality). Here's my recipe for my Biscochitos. Biscochitos Ingredients ¨ 3 cups butter (originally called for lard) ¨ 1 1/2 cups sugar ¨ 2 large eggs, beaten ¨ 1 teaspoon anise extract ¨ 3 teaspoons vanilla extract ¨ 7-8 teaspoons anise seeds ¨ 1 teaspoon salt ¨ 1/’4 cup brandy ¨ 5 cups all-purpose flour ¨ 1 1/2 teaspoons baking powder ¨ 1/4 cup sugar + 3/4 teaspoon ground cinnamon for topping Directions: 1) Cream sugar and butter. Add in beaten eggs. 2) Next add in the anise and vanilla extracts, anise seeds, salt and brandy. Mix well. 3) Mix in the flour and baking powder. Roll out your cookie dough, thick or thin depending on your preference. 4) Cut into star or flower shapes with cookie cutters, and sprinkle with a mixture of sugar and cinnamon. Move to cookie sheets. 5) Bake in preheated 350-degree oven for approximately 12-15 minutes, BUT WATCH THEM! Bake only until golden. Browned cookies will taste terrible! ** This baking time is for our high altitude here at 6,000 ft. You may need to adjust it for lower altitudes!...See MoreFestive Food Floof! Christmas!
Comments (45)I managed to do everything I planned to do despite having a bad reaction to the latest round of chemo on the 20th. We went back to our home in the country and I was feeling relatively OK the next day so I did some prep for cooking, making the sausagemeat stuffing for the turkey and freezing it. I had made pumpkin pies and brownies before we went down to the city for the treatment and put them into the freezer in our unit there. I was glad that I did as I felt dreadful on the Friday and Saturday. I was a little better on the Saturday so I continued with prepping, chopping bread cubes and celery and onions etc for the bread stuffing, then we had to pack it all up and head down to the city again as DD and her little family were arriving at the airport in the early evening. We were lending them DH’s car so at least he had to be there. It was touch and go as to whether I would be up to driving my car down (as opposed to DH’s sister bringing him back to the country and then him driving both of us in my car) but through sheer stubbornness I made it :-). Sunday morning I felt almost human again so I put the ham I had pre-studded with cloves into the oven and basted it with a mix of orange juice, cranberry sauce, honey and mustard at regular intervals. It turned out delicious and moist :-) As it happened I didn’t need to bring salads so I made the cheesecake I had planned to make and that was me done for the day. We took the ham and the desserts and all our presents to my BIL’s place and had a great evening with the whole extended family and then divvied up leftovers. I gave away a fair amount of ham, which was fine with me as I had bought a large one just for the purpose. Christmas morning I made the bread stuffing then stuffed the turkey buffe with it then sealed it in with the sausagemeat stuffing. We took that, the remaining ham and a pumpkin pie to the holiday apartment where DD is staying. Her DH made waffles with fresh fruit and maple syrup for brunch, then we played with DGS and opened presents while the turkey roasted along with the potatoes. After a while DD made an appetiser of brie wedges coated in panko and fried, along with cranberry sauce and rocket salad. Then we had the turkey, ham, green beans with prosciutto, roasted Dutch carrots, cauliflower cheese, hasselback potatoes, bread sauce and gravy and big puffy mini Yorkshire puddings (made by DSIL), followed by pumpkin pie at a decent interval. It was a lovely low key day and we had a great time with DD, DSIL and DGS, who is the most delightful baby 🥰...See More
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