What did you bake today ? OK if not from scratch

[AustinTink]

Pizza casserole for dinner
Mushroom, green bell peppers, onion, olives, salami, Italian sausage, sauce and cheese.
Yummy.....satisfies my pizza cravings with no crust

I did something similar for my husband who is watching his carbs. I made him a personal sized Rueben casserole. Thousand Island, swiss, pastrami, sauerkraut and more swiss. He absolutely loved it. Will make it again.

 

[tasha99]

Beef stew. After browning the meat, etc, I cook it in the oven so I don't have to stir it very often.

 

[leebee]

How did the cake finish up? I'd love to see a picture if you have one.

I'll post pictures, for sure! I've been stymied by the frosting. I have NEVER had an issue with this frosting. It's a cooked frosting; you make a vanilla white sauce (firm) and chill it, then cream butter, crisco, and sugar and fold the white sauce in. However it's just not working. Three tries, still not working. Tonight I made a discovery: Apparently there are TWO sticks of butter in a cup, not one! Explains a lot. Actually, I CHECKED the butter wrapper, and I swear it showed that 1/2 the stick is 1/2 a cup. Tonight I read it really closely. It's my eyes, I am too nearsighted and old to be trusted alone in the kitchen, apparently! It's crunch time, so even though it's 2am and I'm picking up a U-Haul van at 7am, I'm gonna finish the frosting tonight. Gotta do it.

 

[ronandannette]

I'll post pictures, for sure! I've been stymied by the frosting. I have NEVER had an issue with this frosting. It's a cooked frosting; you make a vanilla white sauce (firm) and chill it, then cream butter, crisco, and sugar and fold the white sauce in. However it's just not working. Three tries, still not working. Tonight I made a discovery: Apparently there are TWO sticks of butter in a cup, not one! Explains a lot. Actually, I CHECKED the butter wrapper, and I swear it showed that 1/2 the stick is 1/2 a cup. Tonight I read it really closely. It's my eyes, I am too nearsighted and old to be trusted alone in the kitchen, apparently! It's crunch time, so even though it's 2am and I'm picking up a U-Haul van at 7am, I'm gonna finish the frosting tonight. Gotta do it.

Good luck with it - I make wedding cakes myself so I know the stress of struggling to get them to turn out “just right”.

A standard package of butter (1lb.) has 16oz in it, or two cups. If you buy the kind that comes in 4 sticks, each one is 1/2 cup. I’m intrigued by your icing recipe - I’ve never heard of it before.

 

[Buzz Rules]

Making churros tonight for breakfast tomorrow.

 

[Meriweather]

Good luck with it - I make wedding cakes myself so I know the stress of struggling to get them to turn out “just right”.

A standard package of butter (1lb.) has 16oz in it, or two cups. If you buy the kind that comes in 4 sticks, each one is 1/2 cup. I’m intrigued by your icing recipe - I’ve never heard of it before.

I grew up with cooked frosting for a Red Velvet cake.....way before cream cheese was so popular
It was originally from the Waldorf Astoria

Today I baked banana muffins to give to a neighbor.

 

[ronandannette]

I grew up with cooked frosting for a Red Velvet cake.....way before cream cheese was so popular
It was originally from the Waldorf Astoria

Today I baked banana muffins to give to a neighbor.

Hmmm, what's it taste like? I looked up the recipe - the custard (or whatever it's meant to be) sounds like it would end up pasty. Please describe it to me.

 

[Meriweather]

Hmmm, what's it taste like? I looked up the recipe - the custard (or whatever it's meant to be) sounds like it would end up pasty. Please describe it to me.

It has been many many years, but I remember it being really good. Fluffy and smooth.
I use cream cheese now because the 2 people in the family that like red velvet cake like it the best.

it is called Ermine frosting
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake.

 

[Ginger R]

Yesterday I made a ham, potato and green bean casserole. We are having it for leftovers tonight as well! Also made chocolate chip cookies for dessert.

 

[ronandannette]

It has been many many years, but I remember it being really good. Fluffy and smooth.
I use cream cheese now because the 2 people in the family that like red velvet cake like it the best.

it is called Ermine frosting
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake.

I may just have to try it. Does it pipe? You may never have heard of "Buttergate" but we've got serious issues with Canadian butter right now and it's playing hell with my buttercreams. It's almost impossible to get them to the right consistency. If Ermine frosting sets up enough to pipe, it may be a viable option.
https://www.bbc.com/news/world-us-canada-56175784

 

[Meriweather]

It does pipe, but it has butter in it too.

Ermine buttercream is perfect for those of you who don't like the sweetness/gritty texture of American buttercream but want something a little easier than a meringue buttercream. It is a little softer than meringue buttercreams, but I found it very easy to work with and easy to pipe

 

[Buzz Rules]

Strong flour is bread flour for those who don’t know.
https://akispetretzikis.com/en/categories/pswmia-zymes/fokatsia-me-ntomatinia-kai-vasiliko

 

[Buzz Rules]

 

[Buzz Rules]

Magdalenas: Spanish Lemon Cupcakes
https://www.thespruceeats.com/magdalenas-recipe-spanish-cupcakes-3083013

 

[Buzz Rules]

https://www.thespruceeats.com/polvorones-recipe-almond-cookies-3083024

 

[Buzz Rules]

 

[disneychrista]

It is national homemade cookie day and I really want to make chocolate chip cookies.

 

[leebee]

Well... here it is. I have never done anything like this before, but DD said she knew I could do it. She was very excited to have baby veggies and berries on her cake instead of just flowers. The frosting did pipe well- I piped "stars" along the edges where each layer sat on the next. The leaves from the veggies make the sides look lacy and interesting. There were little tiny white flowers on the tp and around the base of each layer, and the topper is two wooden owls. This isn't the best picture, the lighting was funky and all, but I was really, really pleased with how it came out, and DD loved it- AND it was DELICIOUS!

 

[leebee]

Hmmm, what's it taste like? I looked up the recipe - the custard (or whatever it's meant to be) sounds like it would end up pasty. Please describe it to me.

It's good, somewhat buttery, definitely not very sweet, which I think is why we like it. I like it best when the cake is cold because it has a real texture to it- firm but not hard. When it's room temp it's soft/fluffy. Off the top of my head (because I am DEAD TIRED from this weekend and too lazy to get up and find the recipe), I want to say it's 2c milk, 1/4c flour, pinch of salt. Mix together until smooth and then heat, with stirring, until it gets very thick and bubbles a little. Refrigerate until cold. Cream together 1c crisco and 1c butter, then add 1t vanilla and 2c confectioners sugar. When this is creamed, cream it into the pudding mixture. I use my hand mixer to do all this.

I know that a stick of butter is a half-cup, and four sticks make a pound and all that. I looked at the butter wrapper and it's marked at 1/2, with an arrow, and then another arrow with another 1/2. Apparently this marks off half of a stick, and I just had a brain fart and thought that was 1/2 cup and then 1c. DUH. Anyhow, glad I finally figured it out and was able to make the frosting. At one point DD said to go ahead and use buttercream, but I know she doesn't like buttercream very much, and I'm pretty intimidated by the buttercream made with a syrup, so... Anyhow, wedding cake was beautiful, a big hit, and it was exactly what DD wanted for her wedding dessert!

 

[ronandannette]

It's good, somewhat buttery, definitely not very sweet, which I think is why we like it. I like it best when the cake is cold because it has a real texture to it- firm but not hard. When it's room temp it's soft/fluffy. Off the top of my head (because I am DEAD TIRED from this weekend and too lazy to get up and find the recipe), I want to say it's 2c milk, 1/4c flour, pinch of salt. Mix together until smooth and then heat, with stirring, until it gets very thick and bubbles a little. Refrigerate until cold. Cream together 1c crisco and 1c butter, then add 1t vanilla and 2c confectioners sugar. When this is creamed, cream it into the pudding mixture. I use my hand mixer to do all this.

I know that a stick of butter is a half-cup, and four sticks make a pound and all that. I looked at the butter wrapper and it's marked at 1/2, with an arrow, and then another arrow with another 1/2. Apparently this marks off half of a stick, and I just had a brain fart and thought that was 1/2 cup and then 1c. DUH. Anyhow, glad I finally figured it out and was able to make the frosting. At one point DD said to go ahead and use buttercream, but I know she doesn't like buttercream very much, and I'm pretty intimidated by the buttercream made with a syrup, so... Anyhow, wedding cake was beautiful, a big hit, and it was exactly what DD wanted for her wedding dessert!

Can't wait to see pictures but I TOTALLY understand you needing to just take a rest right now. Myself, I'm still tired from Pintrest-wedding season and I was only helping (three times in the past few months); it wasn't even my child getting hitched.