Aria
I found the post for the breakfast cookies
Post in thread 'Any Home Bakers Here?'
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-23184240
Any Home Bakers Here?
- Thread starter N F C
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I found the post for the breakfast cookies
Post in thread 'Any Home Bakers Here?'
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-23184240
- Thread starter
- #38,092
Here you go Aria, just click on this link #32,677
As @Pensmaster said, these are so very adjustable, you can make them different with whatever add-ins you like. The last time I used maple syrup in place of honey and liked that switch.
- Thread starter
- #38,093
You beat me to it, that's what I get for not reading all the posts before adding my 2 cents.
I have yet to add any sweetener.
Morning bakers had a strange event last night made pizza. Like allot of the time used pesto. I store it dry in the freezer, regenerate as needed with olive oil.
Most the way baking at 425 as always, smoke started rolling from the oven.
The olive oil seemed to flow off the pizza.. Never had that before 
Any guess to what happened just too much oil added ? on the pesto ?
Most the way baking at 425 as always, smoke started rolling from the oven.
The olive oil seemed to flow off the pizza.. Never had that before Any guess to what happened just too much oil added ? on the pesto ?
Making a loaf of Champlain bread today. The first two folds are done. I forgot to post a pic of the last one I baked last week.
- Thread starter
- #38,097
Good looking bread, I like how you slashed it!
I have a variation on this that I call grownies. The recipe is in post #36472 of this thread. You make it with a mixer, and bake in a 9x13 pan.
I wanted to make granola bars. They turned out a bit soft, so I baked them longer. Then they were overdone. I call them grownies because they're like brownies, but have stuff in them like granola.
I didn't think of calling them breakfast brownies...
Wow, fancy. And look at the rise!!! I think you need to come here and help me make one like that. My last couple rose reasonably but NOTHING like that.
Swiss
Crowing
Thank you!
Here is a link to the recipe:
https://cooking.nytimes.com/recipes/1016277-tartines-country-bread
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