Today I Made:

[Angua]

A lot of recipes that I have that call for fluffy things (hush puppies, an awesome eggless chocolate cake) use baking powder and baking soda - the cupcakes I made using the vegan chocolate cake were 1tsp of each for 1.5 cups of flour and 3 tabs cocoa powder. Not sure if that could be an option? I'm not great with cooking chemistry.

[PAstrychef]

Peaches tend to become very juicy in muffins and can hinder crowning. Try letting the crushed peaches drain and using the juice as part of the liquid in the recipe. How old is your baking powder? It can lose its lift over time.

[PAstrychef]

Double post for tonight's dinner- baked corned beef with a cranberry glaze, roasted vegetables (carrots, spuds, cabbage) and chocolate bourbon pecan pie.

[Mighty Jalapeno]

Added 25% more baking powder, cut sugar to 1/2, and used a bit less melted butter to keep the batter a little firmer. Mixed it way less (automatic mixers are too easy to overmix with).

Turned out super-fluffy and delicious! A little too toasty and browned on top, but that's not a problem. So great. Thanks, all!

[Nath]

Spaghetti with garlic, olive oil, and padron peppers, followed by chicken roulade with prosciutto and marjoram. I also recently got my hands on a bottle of elderflower cordial, so I made a couple of cocktails with that while I cooked.

[Zohar]

Made HUGE SOUP (I can never make reasonably-sized soup) yesterday. Sorta minestrone-y? White beans, carrots, onions, celery, broccoli rabe, parsnips, potatoes and some tomatoes.

[Sandry]

Made HUGE SOUP (I can never make reasonably-sized soup) yesterday. Sorta minestrone-y? White beans, carrots, onions, celery, broccoli rabe, parsnips, potatoes and some tomatoes.

I hear you on the reasonably-sized soup issues. I so frequently end up trading up to a larger size pot because I judge poorly when putting in vegetables and beans and suddenly it's twelve servings. >_<

Sounds like a delicious soup, though!

[Zohar]

It is! I'll have some for the entire week!

It's ridiculous how every time I do the same mistakes - "Oh, three carrots is very little, I should add a fourth. And maybe another potato to balance that. And another celery stalk." and so on and so forth. It's a delicious mistake, but it's still a lot of soup.

[Quercus]

Soup generally freezes very well though. That's my solution to this problem in any case, and it's always good to have some soup ready to defrost for when you don't feel like cooking.

[Echo244]

I also have the reasonably-sized soup issue, but it never turns into twelve servings, just a bigger bowl and no more movement that day...

[poxic]

I found one thing I was doing wrong in the huge soup department. I'd fill a pot with water and start it boiling while I chopped stuff up. Surprise: when you put things in water, the water level rises.

So I started doing things the other way around. Chop and lightly stir-fry the veg I want, considering the size of the pot. *Then* add boiling water from a kettle, usually much less than I would have guessed. Behold: medium soup.

[Zohar]

I already do that, I just put waay too many veggies. Also, I use veggie broth instead of water, but that doesn't have much impact on the volume.

[Moo]

Yesterday I made: blue(berry) velvet cupcakes with Baileys buttercream (for my mom in law's birthday. I haven't tried them but they look good, and the frosting was v good)

Spoiler:

A food photographer I aint

Today I made: a sort of Asian inspired salad from greens and salad veggies, leftover picanha steak, a soy sauce and sesame oil dressing, and lots of toasted sesame seeds. It was frigging delicious. This is my favourite cut of meat at the moment.

[Sandry]

I already do that, I just put waay too many veggies.

Yup, this is also my issue. Less "oh, I'll add a fourth carrot" and more "hey, spinach would also be good in this... ooh, so would broccoli.... how about some celery, too?" And then suddenly it's three pounds of vegetables in a pot and I need to add more liquid.

(Sometimes I don't add more liquid and pretend it's still soup and everything's fine. I often now omit grains and starches to prevent any of the liquid being soaked up because of how ridiculous I'm already being on my vegetable quotient.)

Moo, the cupcakes look delicious!

[freezeblade]

parchment squares always look so much classier as cupcake/muffin papers.

Last night I baked an experiment: The tangerine juice that I had in the fridge started to ferment, so I used it as a preferment for a loaf of sandwich bread, no added yeast or sourdough starter. It turned out wonderfully soft and spongy, there sure is a lot of yeast hanging around my house, from the amount of baking and fermentation that I do.

I use the same wooden spoon every time I stir my sourdough starter, I wonder if I stick the spoon in some flour and water if it will start up really quickly...I hear it worked for the mead makers of yore.

[Quercus]

Beetroot risotto with goats cheese. For my first ever risotto I'm very pleased with the way it came out. The 30 minutes of continuous stirring was definitely worth it!

[PAstrychef]

Did you add the beets early for a lovely pink tinge?

[Quercus]

Did you add the beets early for a lovely pink tinge?

Not that early, 3-4 minutes before the rice was done - but I smashed half of them in my pestle and mortar (I have a really big, heavy granite one - I love it) so it ended up pretty red (that's "pretty" in both senses of the word)

[Moo]

Healthyish banana and strawberry cupcakes with buttercream for my kid's party at school. Tonight all the other eats for the party tomorrow. See you on the other side, if I survive.

[Nath]

Orange and elderflower glazed chicken, with more of those padron peppers on the side.

[Sandry]

Yesterday I made spinach pesto (with some garlic, basil and olive oil in, not much else). I am continuing in my grand tradition of making myself a dinner that's vegan, then pouring cheese all over it.

I made it using fresh spinach, and I have to say - it stayed an entertainingly vibrant green. Significantly brighter than basil pesto is, at least typically.

[PAstrychef]

It's the cheese, it works in your brain like crack.

[Mighty Jalapeno]

22 rolls of homemade sushi.
Homemade bagels.
Homemade pretzels.
Apple-peach lemon-chip muffins.

[freezeblade]

Poached some quinces earlier (honey/young white white/sugar/clove/vanilla pod/tarragon), with this I made the following:

Quince gallete
Quince coffee cake
Quince syrup for cocktails (all the poaching liquid reduced down)

Also baked a brown sandwich bread loaf.

[Quercus]

Poached some quinces earlier (honey/young white white/sugar/clove/vanilla pod/tarragon)

Oh yes, I like the sound of the tarragon in there a lot. Mmmm

[dabontv]

I did a full keto day today: Spinach Omelette and grilled Steak with veggies

[Sandry]

Yesterday I made baked potato, broccoli, cheddar and garlic pizza. Sounds weird. Was kind of structurally iffy. Still delicious.

[roband]

Was the potato a topping or part of the base?

[Sandry]

I took a baked potato and sliced it and put the slices onto pizza crust. (The other toppings went on top of it.)

It probably wanted some bechamel kind of sauce rather than just garlic-infused olive oil, too, and maybe that would've helped the potato adhere better.

[roband]

Sound weird.

[Sandry]

I'm not saying it isn't! I'm just saying potatoes are generally delicious, and that I'm willing to be silly when my brain starts whispering ideas at me.

[freezeblade]

Potato pizza you say?

Spoiler:

[Nath]

Potato pizza is definitely a thing. In New Haven, at least. Also Italy. But more importantly, New Haven.

[Moo]

I've had delicious baby potato and thyme pizzas with parm; I think cream was used for the "sauce". I fully support your potato and things pizza.

[PAstrychef]

Pan roasted pork tenderloin with a maple-sesame-orange glaze and sesame seed crust. Store bought spinach pierogi and a salad to go with. Made plenty of pork, so there's some available for sandwiches.
Potato on pizza is a very good thing.

[Nath]

Roman style tripey eggs. Now with 100% less tripe. I think it's my new favorite egg-and-tomato dish, and there's a surprising amount of competition in that category. Might want to rename it if I ever make it for a vegetarian, though.

[Sandry]

Roman style tripey eggs. Now with 100% less tripe. I think it's my new favorite egg-and-tomato dish, and there's a surprising amount of competition in that category. Might want to rename it if I ever make it for a vegetarian, though.

What *are* your Roman style tripey eggs in the absence of tripe? I'm very curious now.

[freezeblade]

more Today I'm making:

Party food:
dark chocolate cupcakes with bloodsplattered frosting
sourdough bread
preparing the meat/cheese plate
cocktail sausages w/ sauce

[Nath]

What *are* your Roman style tripey eggs in the absence of tripe? I'm very curious now.

Found the recipe in a Roman cookbook; the dish is called uova in trippa. Strips of Parmesan frittata tossed with tomato sauce, spearmint, and Pecorino. It's basically the same recipe as trippa alla Romana, but with eggs instead of tripe.

[PAstrychef]

Stir fried shrimp with broccoli and rice. Loaded it up with garlic and ginger. I do like a one-pan meal.