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Baking
Dec 19, 2017 0:46:18 GMT
Post by lagatta on Dec 19, 2017 0:46:18 GMT
You use it well!
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Baking
Dec 21, 2017 11:08:12 GMT
Post by rikita on Dec 21, 2017 11:08:12 GMT
my dad's wife makes various christmas cookies every year, but this year she didn't have time, so i am trying to make some ... made some "berliner brot" recently, unfortunately some of it got burnt and also i am not sure how to store it best ... will try some coconut angel eyes today, and then some nutella cookies ...
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Baking
Dec 21, 2017 18:31:34 GMT
Post by cheerypeabrain on Dec 21, 2017 18:31:34 GMT
Wow....they sound delicious rikita
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Baking
Dec 21, 2017 19:09:36 GMT
Post by rikita on Dec 21, 2017 19:09:36 GMT
except some of the angel eyes burnt a bit, too - i think it is not me, it is my oven, it gives such strong heat from underneath that things burn before they look like they are done ...
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Baking
Dec 21, 2017 19:43:54 GMT
Post by onlyMark on Dec 21, 2017 19:43:54 GMT
Try doubling up on the pan you use to bake, put one on top of the other. Or, if you don't have two, use whatever you have to make the bottom thicker, so put the baking pan/tray on top of something else. A roasting pan or something. If you can leave an air gap between the two pans, the better. Plus, maybe try higher up the oven to get the biscuits away from the bottom heat.
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Baking
Dec 21, 2017 19:45:55 GMT
Post by bixaorellana on Dec 21, 2017 19:45:55 GMT
!!!
I never thought of that -- great tip!
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Baking
Dec 22, 2017 1:31:55 GMT
Post by rikita on Dec 22, 2017 1:31:55 GMT
thanks! i don't think we have the right roasting pans, but might try to buy a second baking tray ...
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Baking
Dec 23, 2017 13:47:50 GMT
Post by lagatta on Dec 23, 2017 13:47:50 GMT
Yesterday I made the dough for a fougasse or focaccia (depending on how I form it) with green olives, as well as the olive oil in the dough. I might sprinkle some feta on the top. I'm limited in the types of bread I can make with my countertop convection oven, but there is a boulangerie just around the corner, and several others close by.
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Baking
Dec 24, 2017 1:35:00 GMT
Post by rikita on Dec 24, 2017 1:35:00 GMT
the nutella cookies today turned out well - they only need a very short time in the oven anyway, so the risk of burning from underneath was lower, too ... they were also just very easy to make in general. not a complete relevation but still taste nice, and so quick too make with only five ingredients ...
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Baking
Dec 24, 2017 2:34:37 GMT
Post by bixaorellana on Dec 24, 2017 2:34:37 GMT
If you wanted to share that recipe, that would be great! Easy to make, few ingredients, and taste good -- perfection.
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Baking
Dec 24, 2017 10:04:00 GMT
Post by rikita on Dec 24, 2017 10:04:00 GMT
ok ...
add 180 g of nutella (or a cheaper knock-off, that's what i used), an egg, 150 g of flower and a tea spoon of baking powder in a bowl, mix to a smooth dough (i added a tiny bit of milk to make it easier to mix, though it wasn't mentioned in the recipe). form small balls, the size somewhere between a hazel nut and a walnut, depending on preference, and put them on a baking tray on a baking sheet. now, you can choose depending on preference: bake them as small balls (they'll flatten a bit), flatten them so you get cookies, putting a hazelnut or walnut into the middle of each (press deep enough, else they'll fall out when it is baked) or whatever else you can come up with. bake 8 to 10 minutes (recpie said 180 degrees, i think, but my oven does not allow me to regulate temperature anyway), let cool, sprinkle some powdered sugar on top. enjoy.
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Baking
Dec 24, 2017 17:28:06 GMT
Post by bixaorellana on Dec 24, 2017 17:28:06 GMT
Thanks, Rikita! That really could not be easier. Putting the nuts in would make them even nicer.
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Baking
Dec 24, 2017 21:26:59 GMT
Post by lagatta on Dec 24, 2017 21:26:59 GMT
I'm making an olive focaccia - made the dough a couple of days ago; just rolling it up, putting more olives and red onion on top and sticking it in my little oven...
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Baking
Dec 24, 2017 23:26:14 GMT
Post by mich64 on Dec 24, 2017 23:26:14 GMT
I baked a cake and frosted it to look like snow and cut cherries and green gum drops to make it look like sprigs of holly all around it.
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Baking
Dec 24, 2017 23:40:50 GMT
Post by bixaorellana on Dec 24, 2017 23:40:50 GMT
That sounds delicious, LaGatta!
Would love to see that, Mich -- it must be lovely and so clever.
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Baking
Dec 25, 2017 12:35:17 GMT
Post by lagatta on Dec 25, 2017 12:35:17 GMT
I'm going to make something in the oven, but I don't know if it counts as "baking". Roasting meat certainly wouldn't, but I'm making a dish from frozen artichoke bottoms (from Greece, and from a Greek supermarket in the neighbourhood south of mine), fresh spinach (from Mexico, but remarkably fresh)and the usual onion, garlic and whatever, with a Greek-type béchamel (with egg) and feta and another goat's cheese, similar to a cheddar or tomme. The béchamel almost takes it into "baking" territory.
Though I don't bake panettone - most people don't; it is quite a difficult brioche to make. Most here is imported from Italy; in some of the Latin American shops, it is often imported from South American countries such as Argentina or Brazil where there are large Italo- populations. There are a couple of bakeries here that make panettone, but it is more expensive.
Now there are all sorts of panettoni, some with a lot of sweet gunk (obvious that I loathe those) but now there are also organic and of all things vegan panettoni. While I'd certainly like a panettone made from organic flour and butter, a vegan one by definition contains no butter, and panettoni are basically yeasted vehicles for butter...
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Baking
Dec 25, 2017 13:47:13 GMT
Post by cheerypeabrain on Dec 25, 2017 13:47:13 GMT
I made a Black Forest Gateaux yesterday. The mixture for the chocolate part is basically eggs, sugar, flour and cocoa. with a tiny bit of melted butter for added richness. It's very squidgy, and alcoholic, the best part of a bottle of kirsch went into the thick cream along with a pile of black cherries, grated chocolate and vanilla...looks awful because the cakes didn't want to come out of the tins. Tastes good tho...
A lot of the kirsch went into me...bottle's empty anyway...
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Baking
Dec 25, 2017 15:49:59 GMT
Post by lagatta on Dec 25, 2017 15:49:59 GMT
That's the spirit! I'd like some kirsch, but it's very expensive here.
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Baking
Jan 10, 2018 9:42:04 GMT
Post by rikita on Jan 10, 2018 9:42:04 GMT
so a. wants me to bake a "minion cake" for her daycare on her birthday, so that's for 30 kids (though admittedly they always say just a tiny piece for each) ... looking at different designs, i want something easy, as not too much time ... so far, my two ideas are: buying a ready made cake mix, and then either baking a round cake, covering it with white chocolate died yellow (or white chocolate ganache died yellow) and then just designing a minion eye and mouth from fondant - or making a flat square cake and then using a decorating bag and icing died in different colours to make a minion picture on it ... haven't yet found an icing recipe i really like though ... so, any thoughts? what sounds easier/more to the taste of little children?
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Baking
Jan 10, 2018 15:46:41 GMT
Post by bixaorellana on Jan 10, 2018 15:46:41 GMT
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Baking
Jan 11, 2018 0:55:15 GMT
Post by rikita on Jan 11, 2018 0:55:15 GMT
yeah, i am thinking of a similar shape to that one ... i don't think they sell icing like that here, though, at least not in the shops i frequent, so i think instead i will make yellow ganache from white chocolate ... was thinking to use fondant for the eye, but i might try out something similar to what they use, i'll see ... of course, mine won't look as neat as that one there, i am not that patient ...
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Baking
Jan 17, 2018 12:16:31 GMT
Post by rikita on Jan 17, 2018 12:16:31 GMT
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Baking
Jan 17, 2018 12:16:48 GMT
Post by rikita on Jan 17, 2018 12:16:48 GMT
is that visible without being logged into flickr?
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Baking
Jan 17, 2018 14:37:38 GMT
Post by bixaorellana on Jan 17, 2018 14:37:38 GMT
YES! It is brilliant, Rikita. Agnes must have been thrilled. Ha -- bet you were thrilled, too, as cakes can so easily go wrong. Can you make me one? I love Minions.
Pee ess -- if you post a Flickr url on anyport it will be visible even if you've made it private on your Flickr account.
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Baking
Jan 17, 2018 16:43:41 GMT
Post by rikita on Jan 17, 2018 16:43:41 GMT
yes, i was quite proud of it, i must admit ... will bake you one and deliver it personally - just need a ticket to mexico to do so ... else, when you come to berlin i will bake you one ...
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Baking
Jan 20, 2018 20:15:12 GMT
Post by cheerypeabrain on Jan 20, 2018 20:15:12 GMT
Splendid rikita...
Today I baked a lemon and sultana cheesecake....it's in the fridge ready for tomorrow when I have family around for Sunday lunch...roast lamb....nom.
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Baking
Feb 13, 2020 15:53:58 GMT
Post by cheerypeabrain on Feb 13, 2020 15:53:58 GMT
I made this cake to take to my nephew's house. He has 5 year old twin boys Seb and Theo and a 6 year old boy called Toby. All have their birthdays around the end of January so this was my contribution. took ages to make but it was worth it to hear their squeals of delight The little lad in the blue is Theo...I have a soft spot for him, can't help it. He's adorable.
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Baking
Feb 14, 2020 3:04:15 GMT
Post by bixaorellana on Feb 14, 2020 3:04:15 GMT
Oh, they are obviously enthralled by your fun and clever cake! And Theo does look precious.
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Baking
Feb 14, 2020 5:55:36 GMT
Post by kerouac2 on Feb 14, 2020 5:55:36 GMT
Cheery, you're going to get your nephew and his spouse in trouble for not making things like that.
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Baking
Mar 5, 2020 19:55:19 GMT
Post by cheerypeabrain on Mar 5, 2020 19:55:19 GMT
Treat for the menfolk Served with butter or cream, and home made apple or strawberry jam. 😁
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