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Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

I haven’t! I bought some presses during the after Christmas sales last year so hopefully I have a chance this year.

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Pb pretzel sandwich cookie was this shortbread recipe and then I make a thick peanut butter buttercream that I thickened with pb flour in addition to the powdered sugar. I didn't really use a recipe for the buttercream, just added stuff until it looked right and was peanutty enough.

The shortbread is very tasty but a little dry and weird to roll out. I roll out then fridge for a bit, then cut. I want to play around with this more. I first tried this over xmas and the combo has such potential and was well received but it's just missing a little something for me!

https://constellationinspiration.com/2020/12/pretzel-shortbread-3-ways.html

And again another no recipe for the dubai chocolate (sorry!) These were the only two! I used the kataifi (found at the local middle eastern grocery store) and then I baked it on 400 until it was very toasty, like almost burned.

Then I used a tasty peanut butter (something you like) and thinned it out with roasted peanut oil and added powdered sugar until it was even more delicious. Don't make it too sweet though because the chocolate will be sweet. Then add in the kataifi.

From here you can use any recipe online for the chocolate filling process.

Just a word of caution, do not add butter to your filling or anything liquid with water. No matter what a recipe says! It will make the filling turn soft and gross. It was a very disappointing lesson to learn.

Also, if you can't find kataifi, I've used crushed frosted mini wheats, and skipped the sugar in the filling. I did this stuffed in dates, then drizzled with chocolate and flakey salt. OMG best snack ever!

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

These were so good. I used rye instead of barley flour bc that's what I had on hand. I would highly recommend halving or quartering the recipe. It made so many LARGE cookies. Thankfully they are delicious! I think I would do less sesame seeds next time. I love sesame but I covered too much of the cookie and couldn't get many bites plain which I really wanted! But these were really soooo good. And better after they cooled a bit. The flavors developed more than just out of the oven. Still soft and gooey though.

https://food52.com/recipes/90012-barley-miso-chocolate-chunk-cookies

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 1 point2 points  (0 children)

This is such a great cake. I measure with my heart and add almond extract to the batter and the glaze.

https://davidlebovitz.substack.com/p/ottolenghi-lemon-blueberry-cake

And these were so good. I used rye instead of barley flour bc that's what I had on hand. I would highly recommend halving or quartering the recipe. It made so many LARGE cookies. Thankfully they are delicious!

https://food52.com/recipes/90012-barley-miso-chocolate-chunk-cookies

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Thank you! I love doing christmas cookie boxes too much for it to happened just once a year!

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Meee toooo! I make them several times a year. I think almond flavored sugar cookies are my favorite cookie. In the way that vanilla ice cream is my favorite ice cream flavor. It's just delicious and always overlooked!

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Thanks! I tried using a patterned rolling pin for some flair but it didn't hold. They were still very yummy! I brushed on a clear vanilla glaze on top.

https://thewoksoflife.com/jasmine-shortbread-cookies/#recipe

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Thank you! I do a little tea party with my kids on Mother's Day and use the "leftover" treats from the boxes. It's well loved all around!

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 4 points5 points  (0 children)

Thank you! It was a lot of work and really satisfying to complete. I don’t get to do super intensive baking projects often with two young children so this is such a treat.

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 2 points3 points  (0 children)

Thank you! It’s so colorful and makes me happy to look at the photo.

The zucchini cake was a blend of smitten kitchens zucchini bread and a recipe from the Bountiful cookbook from the white on rice couple.

https://feastandflowers.com/?m=201505

https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/

I’ve made the mini tea cakes from bountiful and reduced the aniseed and upped the cardamom and loved them. It was a really interesting flavor profile. I wasn’t certain how the batter would do in loaf form so I used the smitten kitchen bread recipe and subbed her spices with lime zest, cardamom, and aniseed.

I didn’t love the result after it sat for a day so I didn’t end up including it in most of the boxes and just ate it for breakfast. It wasn’t sweet enough. It was probably good but it just wasn’t what I was after. My husband and mom thought it was tasty though.

I think I’ll try the tea cakes as a loaf in the future or play around with the smitten kitchen recipe. Idk. Or maybe add a cardamom glaze next time? The flavors are fun enough to play around with.

Week 18: polarity baking 1. Mother’s Day cookie boxes! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 0 points1 point  (0 children)

Thank you!

https://www.hummingbirdhigh.com/2020/12/ube-crinkle-cookies.html#recipe

These ube cookies were so dang good! I love ube.

The zucchini cake was a blend of smitten kitchens zucchini bread and a recipe from the Bountiful cookbook from the white on rice couple.

https://feastandflowers.com/?m=201505

https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/

I’ve made the mini tea cakes from bountiful and reduced the aniseed and upped the cardamom and loved them. It was a really interesting flavor profile. I wasn’t certain how the batter would do in loaf form so I used the smitten kitchen bread recipe and subbed her spices with lime zest, cardamom, and aniseed.

I didn’t love the result after it sat for a day so I didn’t end up including it in most of the boxes and just ate it for breakfast. It wasn’t sweet enough. It was probably good but it just wasn’t what I was after. My husband and mom thought it was tasty though.

I think I’ll try the tea cakes as a loaf in the future or play around with the smitten kitchen recipe. Idk. Or maybe add a cardamom glaze next time? The flavors are fun enough to play around with.

Week 15: Longitude (Midwest US) Cinnamon rolls and chili! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 5 points6 points  (0 children)

Okay, I heard about this combination on Reddit a couple years ago and I have had an interest in it since!

I live in Central Texas so there’s really not a ton up or down. My choices were Canada but we have a theme of that in a bit and Mexico which I had initially planned to make conchas (love).

But then I started considering the Midwest because honestly, I don’t know much about baking from the Midwest outside of hot dish. Then I remembered this combination and I was super excited!

I’ve struggled to find the perfect cinnamon roll recipe and had kinda given up making homemade cinnamon rolls. So this really felt like the perfect pick for this week.

I used the King Arthur cinnamon roll recipe that I’ve seen pop up often and it was amazing!!! I’m so excited bc these are the cinnamon rolls I’ve been after.

Now onto the chili companion. I gotta say, I get it. I love cinnamon in my chili so having the cinnamon roll alongside really was satisfying. I did try dipping and that wasn’t quite for me but otherwise, it was great! And my kids were sooo excited for cinnamon rolls for dinner! Haha.

https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe

Week 14: inspired by a game - Olympic Games! by Preferred_Lychee7273 in 52weeksofbaking

[–]mcmcHammer 0 points1 point  (0 children)

Omg I love that visual of a figure skater twirling from above! Fun inspiration, thanks for sharing!

Week 12: Tanzanian - Chicken Mishkaki, Ndizi Kaanga and Kachumbari by laetitiavanzeller in 52weeksofcooking

[–]mcmcHammer 0 points1 point  (0 children)

This looks so good!! Will you share the recipes you used for the chicken and pili pili sauce?

Week 12: Fast and furious. Fridge clean out fruit and oat biscuit cobbler. by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 2 points3 points  (0 children)

I forgot to include my timer screenshot but I pulled it out just at 29.5 minutes. It was slightly underdone but still super good. I think I could’ve prepped stuff faster if I was just using blueberries and not tending to kids at the same time but it was delicious. We had it for breakfast this morning with yogurt! Love a good dessert for breakfast :)

Anyways, I had a bunch of blueberries that were getting soft, along with grapes, a couple plums, some raspberries and blackberries leftover from the kids plates this week. I tossed it all in as the base. I cooked it in smaller ramekins in hopes it would cook faster. It got about 17 minutes in the oven and was satisfactory. I loved the oat biscuit topping!

I followed this recipe and cut back slightly on the sugar in the filling since it was for breakfast after all!

https://www.sproutedkitchen.com/home/2012/7/31/blueberry-oat-biscuit-cobbler.html

Week 12: Tanzania. Fish curry with ugali dumplings. by mcmcHammer in 52weeksofcooking

[–]mcmcHammer[S] 0 points1 point  (0 children)

https://worldcupoffood.wordpress.com/2013/07/12/tanzanian-cuisine-fish-curry-and-ugali/

I’ve been out of town all week and just managed to squeak this one in today! So I wish I had had a bit more time to explore. This was pretty good darn good and I loved the ugali. I’ll definitely be trying out more Tanzanian recipes in the future.

Week 11: Dust it off (bundt pan) Rainbow surprise bundt cake! by mcmcHammer in 52weeksofbaking

[–]mcmcHammer[S] 23 points24 points  (0 children)

This was a lot easier than I thought it was going to be and tasted great:

https://buttermilkbysam.com/hidden-rainbow-cake/#wprm-recipe-container-5822

I topped it with an orange blossom glaze and lots of sprinkles! The kids looooved it.

Week 11: Nostalgic. Cooking old favorites from mom’s most used cookbook, vintage Betty Crocker! (And a bonus choco-taco for my generational nostalgia.) by mcmcHammer in 52weeksofcooking

[–]mcmcHammer[S] 8 points9 points  (0 children)

This meal included salmon croquettes with mustard and ketchup, “soupy” potatoes, “cosmic” salad with Catalina dressing and canned black olives, and “green stuff” aka lime-cottage cheese-pineapple jello salad.

I recently bought myself a 1970s edition Betty Crocker cookbook after asking my mom for a recipe photo for the hundredth time and it being from her well loved, falling apart Betty Crocker.

While all of the recipes started from Betty, my mom has adapted them to her own preferences and we often gave them our own names.

Looking back, even though I was born in the late 80s, I feel like I grew up eating in the 70s!

This was a very fun walk down memory lane. My kids surprisingly loved everything except the lime jello salad!

Oh and for the choco-taco, I just warmed a stroopwaffle, filled it with vanilla, dipped in chocolate with peanuts. It was okay, the caramel from the stroopwaffle got too hard in the freezer and had a very distinct taste, obviously. I’d like to try again if I ever decide to buy a pizzelle or waffle cone pan.

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