Baking

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!