Archive for the 'baking' Category

18
Nov
22

RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

Wet Ingredients

  • 226g unsalted butter (2 sticks)
  • 600g sugar (3 cups)
  • 200g light brown sugar (1 cup)
  • 6 eggs
  • 220g buttermilk (1 cup)
  • 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

  • 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
  • 20g salted butter (1 1/2 Tbsp)
  • 4g vanilla extract (1 tsp)

Instructions

  • Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
  • Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
  • Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
  • In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
  • Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
  • Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
  • Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
  • Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
  • Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
    • ************* Blogger’s note: I skipped the following **************
  • Let the cake cool on the rack while you prepare the glaze-soak.
  • In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
  • Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
  • Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
  • Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

************************************************************************8

I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

22
Oct
22

apple drop biscuits

a typical biscuit recipe with a bit of extra liquid, drop onto cookie sheet and bake @ 450 farenheit.

add to the biscuit mixture diced apples of your choice seasoned with your fall blend of spices with sugar.

glaze

AM walk

11
Sep
22

EASY AND QUICK (FOOD PROCESSOR) CAKE BITES

NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.

THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.

175 GRAMS OF ALL PURPOSE FLOUR

1 1/2 TEASPOONS BAKING POWDER

GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)

1/4 TEASPOON SALT

1 1/4 STICK BUTTER

175 GRAMS SUGAR

3 EGGS

VANILLA EXTRACT TO TASTE

CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.

PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.

BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.

YOU CAN END UP WITH A LAVA CAKE CENTER .

COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)

DONE.

30
Aug
22

CARD NIGHT : CANASTA

IT MIGHT SEEM STRANGE TO START THIS POST WITH A CAKE RECIPE BUT IT’S JUST A PREPARATION FOR THE CARD NIGHT WHERE CARDS, MERRIMENT, DISCUSSION AND FOOD ARE THERE. THE RECIPE, PISTACHIO CARDAMOM BUNDT. (MARTHA STEWART CAKE PERFECTION)

PREPARATION

BUTTER AND SUGAR MIX

MIXING BATTER

INTO THE PAN,

COOLING, OUT OF THE OVEN

BEVERAGES TO BRING. DRIZLY DELIVERY

WE’VE ARRIVED AT THE DESTINATION FOR CANASTA, DOOR TO DOOR BY UBER, CHEERS!

BEFORE THE CARDS ARE DEALT

OUR VERY GOOD FRIENDS MADE THIN CRUST PIZZA FROM THE GRILLE, ADDED THE PICKLED JALAPENOS MY WIFE MADE FOR AROMATIC HEAT EVEN THOUGH WE ARE IN A HEAT WAVE SUMMERTIME CLIMATE SHELTERING IN AIR CONDITIONED SPACES

THE CARDS ARE DEALT ………………… IT’S GUYS VS GALS TEAMS (MARKERS ARE TO SIGNIFY WHO PICKED UP FROM THE DISCARD PILE FIRST TIME WITH A NATURAL PAIR) HOUSE RULES : GAME TO 5000, NO MELDING OF BLACK 3’S

INTERMISSION… CAKE TIME, NOT BAD, GOOD TO TRY DIFFERENT RECIPES. IT’S BASICALLY A POUND TYPE CAKE RECIPE WITH A PISTACHIO GLAZE. THAT’S IT FOLKS

31
Mar
21

corn dog bites

Usually not a New England regional recipe, corn dogs, but since we have some hot dogs, this looks like a different recipe. We enjoy corn bread once and while and this is a good finger food snack option. The original corn dog recipe requires deep frying hot dogs covered with batter. This recipe just requires baking.

Use mini muffin tins, essentially a corn mini muffin with a piece of hot dog in the middle.

Adapted from a YouTube recipe from the Food Network.

Your quantities may vary .

  • 4 hot dogs, sliced to bite size pieces
  • __________________________________
  • 4 tablespoons melted butter
  • 1/4 cup sugar
  • 1/2 cup buttermilk or 1/2 cup milk soured with a bit of vinegar.
  • 1 egg
  • _____________________________________
  • 1/2 cup corn meal (I used dry masa)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • ______________________________-

Combine wet ingredient list and in another bowl dry ingredients list, mix both together till incorporated like a muffin mix.. (you could of course use a prepared box mix.)

Fill half way the muffin tins with the batter, greased or use those fancy pleated paper liners if so desired.

Push in the pieces of sliced hot dogs into the batter.

Bake 375 for about 10 minutes.

I ended up with more hot dog pieces than batter so the last few muffins have 2 pieces in each muffin. Our mini muffins tins may be larger than normal. If you place your sliced hotdog piece, the diameter horizontally, perfectly in the middle of the muffin batter, then slice it horizontally after baking, you have a round cornbread donut shape, with a hot dog in the middle to place on a tray. (didn’t get a picture of that).

The hot dog bites are good as is, but to enhance the serving, provide some dipping sauces , mustard and ketchup are a favorite.

get the ingredients ready

31
Mar
21

vanilla yogurt pound cake

This is a modified recipe from all recipes.com. Since I did not have lemon flavored yogurt I used what was in the fridge, vanilla flavored yogurt and substituted lemon extract with vanilla extract. A nice crumb, lighter texture than a usual pound cake. Sweet enough for a dessert or a side, toasted/grilled with coffee., serve with fresh fruit, ice cream as you desire,

mise en place

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container of vanilla flavored yogurt

bring all ingredients to room temperature

oven @ 325 degrees farenheit

grease and flour your pan of choice

a typical cake mix procedure

cream the sugar and the butter till light and fluffy

beat in one egg at a time

add vanilla extract

sift the dry ingredients

to the the butter sugar blend, mix in the dry ingredients, wet ingredients, alternately ending with the dry.

mix just until incorporated.

place in pan , bake, test with toothpick or thermometer.

remove from oven and cool 1O minutes or so.

carefully turn out to a wire rack.

cool completely, enjoy

06
Feb
21

stuffed eggplant

I’ve prepared eggplant before, mainly sliced into about 1 inch slices and prepared.

A different method this time. Basically sliced lengthwise, scoop out some of the interior leaving a shell (x2).

Prepare your favorite stuffing with the removed eggplant diced.

Sparing the details, such as peeling the eggplant, and salting and draining etc, precook the shells in an oven.

Add the stuffing to the shells and baked again till cooked through and soft.

Not the most appetizing pictures of the finished product but similar to a pizza with an eggplant crust.

the shells before baking
prepped ingredients and stuffing preparation
pre baking the shells
A small amount of cooked rice added with sauteed onion,diced green pepper and celery along with seasoning.Later, (not shown) add tomato sauce, diced, cooked sausage. spoon into shells, top with sliced mozzarella cheese.
The finished meal , Placing one of the shelves at the upper most position results in a broiler effect if you like the eggplant a bit more well done. Oven temp was about 350 degrees F Timing was by eye.

12
Jan
21

vortex oven

Air frying : Is it just a lot of hot air?

No doubt every few months the appliance gurus try to convince us of a better way to cook food with the promise that the newest appliance will replace every piece of cookware in our kitchens, rescue us from the drudgery of meal preparation and provide your family with the healthiest meal. So it starts, smokeless grills, smart ovens, grilling sandwich makers, pressure cookers, pressure ovens, slow cookers and now hot air fryers and hot air ovens.

While they been out for a while and always too expensive to commit to, there seems to be a glut of devices on the secondary market. After snagging an Instant Pot pressure cooker on a thrift store website, The Instant Vortex Ovens started to appear. Because of their size and weight , shipping would even make most used ovens comparable with a new one. Well almost…. Being the inquisitive type with technology, 2 broken or parts only models were purchased for teardown and repair.

What is it ?

Most experienced chefs take one look at the air fry technology and say , “Big deal, it’s a convection oven”.

While nothing is earth shattering about convection ovens, The newest countertop air fryers and air fryer ovens are basically a convection oven on steroids. While the progression basically started with an air fryer with a removable basket type food holder quickly evolved to a more spacious cooking capacity with the addition of the ability to do rotisserie (spit) cooking. While there have been other countertop rotisserie ovens (that you set and forget) most just employed a heater coil without the fan or a very small fan with limited air flow capabilities. Earlier than that a quartz type heating element with a fan mounted over a cooking vessel, usually a large round glass container was a popular infomercial product.

With the Instant Vortex oven and other similar clones, the first difference is the exposed heater coil in the oven cavity usually at the oven top, just behind the heater coil is a fan blade. The brain of the system controls basically the temperature regulation of the oven. Other functions are switched control of the interior oven light, a timer for cooking and a switched control for the rotisserie motor. The presets simply give you stored temp and time setting depending on your choice. Each setting of course can be modified. Also depending on the setting the oven will beep or to prompt the user to that fact that preheat temperature has been reached, add food or turn food and end of cooking time.

I’ve used toaster style ovens that are convection but the fan and heater may be separated from each other and as with a countertop microwave/convection oven the heater coil and fan are not even in the oven cavity.

The result with the Instant Vortex is that the heat and air circulation are more pronounced. Well, heat is heat when it come to temperature regulation but the placement of the fan blade directly behind the heater coil, provides a vortex of air in the oven more powerful that a conventional convection oven. Even a sheet of foil on the bottom tray to ease cleanup will tend to be moved somewhat by the air circulation. Also, it’s not a wimpy cal-rod element, this oven oven consumes 1500 watts most of it sucked up by the heater coil. In fact it resembles a high wattage hot plate element

The resulting fast and powerful movement of the hot air coined the term “air fry” irritating some chefs.

So finally, is it worth it? I can’t answer that as each person will have their own criteria for such a purchase. Let’s look at how I assess it.

Pros

Size of oven cavity

Makes the best fries

Fast preheat

Makes the best fries

Small countertop foot print for an oven

Makes the best fries

Rotisserie , either spit or basket

Makes the best fries

Easy cleanup

CONS

Size of oven cavity

Power hungry, but effective

Another appliance to store or have on the countertop

Not sure of the longevity of this product.

More noise than a standard, non convection countertop oven.

As you can see the size is a pro or con depending on the user and use as some will like the small compact size and it would be well suited to a small compact kitchen that does not have conventional range or uses a hotplate style or induction plate for a stove. A camper with appropriate wiring to handle 120 volts would also benefit from it’s size. Also if this is a global product it may fit better in housing area with a small square footage. (note that the oven is measured by quart size , 10 rather than cubic feet as most other ovens.)

The rotisserie basket IMHO is the best feature of the oven. When making potato fries, for example instead of the typical oven method of a baking sheet and flipping them, You simply load them into the basket that provides all over exposure to the vortex heat while rotating that results in even cooking on all sides. Soaking the potatoes in cold water before hand , drying them, and coating with a bit of oil results in the easiest way to cook fries. I’ve gotten up to almost 2 lbs of fries (weight before cooking) into the basket and about 50 minutes later excellent fries to table..

One thing I notice with the Vortex is that it’s possible to overcook your fries without burning, that is a result more like an air dry rather than air fry results in a super crunchy finish. Time and temperature length do have a more pronounce effect on the finish. Unlike a conventional oven, 2 or 3 more minutes of cooking time or a higher temp will make a big difference. Also the size of the food, in this case fries, whether your prefer shoestring, large or potato skin style has an effect on the cooking parameters. The food in the basket is visible and that’s your only gauge as it would be troublesome to pull out the basket to sample food once it starts cooking.

All in all, using the rotisserie basket makes cooking french fries easier so potatoes and other items can be cooked and included more often on the table.

The Vortex oven come with 2 oven grid trays and a drip pan that also could be used to cook on. Of course the cooking trays allow the heated vortex greater exposure to the food although it’s best to turn the food when prompted.Chicken pieces, when used with a fast food clone seasoned coating does crisp up close to a deep fried result. With the Vortex I use either a small amount of drizzled olive oil (or other type) tossed with the potatoes, aerosol type oil products are good for this application also and the oil provides a bit more crunch and flavor to your fries, you could omit any oil as well. When cooking oven style with both trays, your limited to 2 ~ 10 inch squares inches of cooking surface. (possibly 3 trays if you utilize the drip pan. Given the fact that’s its best to space the food to provide air flow you’ll be limited as to the amount of food that can be cooked at one time. If serving a hungry family you may come up short. As for a single or two person household this probably will suit them well.

As a side note to the advantage of air frying, properly cooked deep fat fried food doesn’t have a lot of oil in it, oil at the proper cooking temperature doesn’t get absorbed by the food. It just provides a high heat over all contact by being a liquid to cook food. The downside is managing temperature, hazards of a flammable hot liquid, and food amount, storage and disposal of oil which makes deep fat frying at home less likely. In my opinion, properly cooked deep fried fat foods consumed once and a while isn’t a health issue.

I would also suggest a dedicated outlet for this power hungry beast to plug into or curtail other high wattage appliances on the same circuit. The fan runs continuously on all functions and I notice a definite drop in fan speed by sound when the heater coil is in the circuit and the fan speed increases when the set temperature is reached. The oven is rated at 1500 watts and the heater coil consumes most of it. At 120 volts your reaching the rated capacity of a standard outlet.

The oven is not overly noisy in the kitchen as it emits a low tone that you would expect of a device that moves this amount of air. In an extremely quiet environment this is evident but not usually more noise than a microwave oven.

So far it’s an easy to clean cooking event, the trays are coated with a non stick like coating and go to the dishwasher if desired. The oven door is easily removed for cleaning, The oven cavity sides and bottom can be readily cleaned but the fact that the heater coil and fan blade is exposed may result in cooked on food spatter around the coil area and on the fan blade which is the oven ceiling.Cooking food like a steak on the top most rack position with the oven set to broil may result in cooked on residue. Cleaning is possible in this area but the removal of the heater coil and fan blades is the only way to access all of that area. The oven cavity doesn’t appear to have a non stick coating and is basically stamped metal. Other construction details are that this oven has a double wall, the inner wall is the oven cavity and the outer is the cabinet itself, plastic with the Vortex Pro model having stainless steel sheet metal over the plastic sides of the cabinet.The fan motor not only provides air flow in the oven but cooling the cabinet as a second fan blade not visible on the same motor axis is located in the space above the oven and the top panel. This provides airflow to keep the top and associated electrical , mechanical and sides of the oven cool and the air vented in the rear. I expected this oven to have some type of insulation surrounding the oven cavity but it relies and an air space for cooling as the oven cavity and inner door as basically all the metal used. The exterior cabinet and door has stainless steel, but it is over plastic, the stainless steel being aesthetic not a structural component. Due to the dual fan setup the plastics never get heated to the point of failure.

Safety wise all power on the neutral side get routed through a temperature limiter first. If the fan should fail, the resulting heat buildup from the heater coil will cause the limiter to open, stopping operation of the oven. If the temperature sensor fails to properly sense the cooking temperature the oven will display error codes, and won’t proceed to the cooking stage. Various other components such as fuses are on the main control board should a fan motor or other problem causes excessive current draw. The control board uses a mix of solid state and conventional relays for operation. (this may vary depending on your model as the Plus and the Pro versions are different.)The touch panel provides easy setting and eliminates actual buttons that could jam or stick to provide a easy to clean surface for control

As long winded as this post is I’ve only scratched the surface of cooking with this device. The instructions were downloaded as none was included and as far as recipes, only a few of the recipes on the Instant app are for the oven. There are many cookbooks available for the oven but I haven’t gotten there yet. Other functions are dehydrating, broiling and proofing but I have not used those functions yet. In my opinion so far it may be overkill to use this for dehydrating and proofing I question the size capacity of the oven to justify proofing a small amount of dough and most dehydrating devices have much more surface area and may use a lot less energy. As most baking pans have handles even a 8 inch square baking/cake pan may not fit in the oven. Other accessories other than supplied by Instant are available. I’m looking through what I have in the kitchen that can fit in the oven just to see the capabilities of this appliance other than air frying foods.

Having purchases 2 ovens at a deep discount as non working, provided insight to this method of cooking and the oven construction and operation and resulted in a working Pro model. There are more than enough you tube videos also on air fryer reviews for your consideration if you choose to reference before purchase.

13
Dec
20

random/mash-up/2O2O

Expected to blog more during the pandemic, not true, those of us who value a simple limited social contact lifestyle have endured the pandemic with ease. Technology has permitted us to have goods and services delivered, with the need to venture out of our dwellings not necessary. Those who have found the working from a home sanctuary may choose to continue to use the services they adopted during these times such as on line shopping , education and increased social media contacts.

Just some random pictures. (some may be pictures previously posted)

shall we view food first? This turned into a 2O2O recap, I haven’t taken many pictures or posted as often as before.

take out or take away delivered
very nice presentation
coffee anyone ? most likely will be selling some of these
rice veggie wraps, rice paper
yes , salad can be a meal
puffy !
meatball broccoli wraps
combining for ……..

chili bean chicken with corn chips and a goblet of dark beer

noodle time !
SOUP FOR YOU 1
EGGPLANT CASSEROLE ASSEMBLY
KINDA SUMS UP THE CURRENT SITUATION !!!!! (FROM AN AD FOR ACTIVISION VIDEO GAME “SPIDER FIGHTER”
MY FAVORITE , TOAST TIME
BREAD MAKING CONTINUES !
RICE PAPER, SEAWEED ROLL UPS
YEAH, I’LL HAVE A CUP
NOW THAT I’VE SEEN THIS I’LL HAVE TO LOOK UP THE RECIPE
YOU CAN’T MAKE EVERYTHING !
EGGPLANT SANDWICH
PIE IS KING !
PEACE BROTHERS AND SISTERS !
PROOFING
IF YOUR SALIVATING NOW YOU MAY BE A BREAD LOVER
HOME COFFEE ROASTING ALSO A PRE COVID SKILL UTILIZED TO GET A HIGH QUALITY CUP OF JAVA
NOODLES AGAIN
BACON WRAPPED STUFFED CHICKEN BREAST
CHICKEN THIGH AND RICE DISH
INSTACART

SOURDOUGH

2020 ISN’T ALL that BAD !
SHRIMP AND RICE DISH
A BIT OF MUSIC
GRILLED vertical CHICKEN
GREEN BEANS ARE IN !
FRESH ROAST
PIZZA TIME !
TAKE OUT AGAIN !
SHRIMP AND COUSCOUS
ALREADY MISSING MY HOME GROWN TOMATOES
PROPER PPE IS NECESSARY
WHAT IS IT ? A REPLACEMENT FOR ONE THAT WAS BROKEN
FROM THE CYLINDRICAL BREAD TUBE
CRUNCHY !

MAKING BOW ITES

JUST A BIT OF LOCAL COLOR
BOO !
CARD NIGHT
EGG ONION GARLIC AND CHEESE PIZZA
BAKED MAC N’ CHEESE
BEEF SHANK……..
WITH ROASTED VEGGIES
NEW TOY , BOUGHT “parts or repair” HAD TO REPAIR I’LL POST A REVIEW SOON
SPARGING BARLEY MASH FOR ?????
“air fried” sausage and peppers
corn tortillas with lettuce chili beans and cheese
combo apple and blueberry pie
sausage and chicken, tomato sauce, pasta and freshly grated parm

well your up to date now, plan ondoing another post of “whats on the bench” repair projects.

Stay Safe, Be Home !

26
Jul
20

CAKE UPDATE

I REDID THE Lemon Ricotta Cake RECIPE. BASICALLY USED ABOUT 1/2 CUP COCOA DIVIDED AMONG THE BASE AND DRY INGREDIENTS OMITTING THE LEMON JUICE AND GRATED LEMON SKIN.. ALSO ADDED A FEW DARK CHOCOLATE CHIPS TO THE TOP.

SOME SHADOWS ON THE CAKE, NOT BURNT

THE RESULTS ARE A RICK DENSE CHOCOLATE CUSTARD LIKE BASE WITH A CRUNCHY SWEET CHOCOLATE TOP AND A CAKEY MIDDLE LAYER. COULD PASS FOR SUPER BROWNIE. VERY TASTY




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