Any Home Bakers Here?

[Aria]

They're delicious, but not glazed yet if you don't mind, help yourselves!

Super easy and quick, I'm going to make another batch tomorrow and try freezing them.

Doughnuts are hard for me to pass....I'll take two. Thanks Aria

 

[igorsMistress]

Doughnuts are hard for me to pass....I'll take two. Thanks Aria

My pleasure! I actually like them without glaze, but promised the maple glaze for the next batch.

 

[igorsMistress]

Let me know how freezing them works out. I've never tried that but with only 2 of us around, that would be helpful.

I'm going to freeze them plain and experiment with freezing the glaze in small packs to put on each one.

 

[OneMountainAcres]

I made a big bowl of egg salad this morning. I was SO in the mood for that....i think I may have eaten a but too much honestly lol. I also the together some vegan potato soup. I'm totally in love with the stuff! It uses coconut milk to make it smooth and creamy and is so good and filling! And I can make it quickly in the insta-pot

Easy vegan potato soup

1-2 Tbsp Olive oil
1 large onion chopped (or 1Tbsp onion powder)
4 cloves garlic minced (or 1/2 tsp garlic powder)
3 medium carrots, peeled & sliced
3 lbs russet potatoes, peeled and chopped in chunks
1/2 tsp dried thyme
3 cups vegetable broth
1-15 oz can full fat coconut milk
Salt to taste

Insta-pot instructions:

1. push the saute feature and add Olive oil, onion, and garlic and cook, stirring frequently until the onion is translucent, about 2-3 minutes

2. Briefly turn off pot and add the carrots, potatoes, thyme, and vegetable broth.

3. Stir, then seal lid on and cook on high pressure for 9 minutes

4. Release pressure manually, using a towel to prevent burning. Use an immersion blender or potato masher until fairly smooth (or leave some chunks if wanted)

5. Stir in the coconut milk. You may use less than the entire can for a thinner, less creamy soup. Salt to taste.

Without an insta-pot

1. Saute the onion and garlic in a large pot. Add the vegetables, thyme, and broth. Bring to a boil, then lower heat to a simmer and cook for 20-25 minutes until potatoes are fork tender.

2. Use an immersion blender or potato masher until desired consistency is reached. Stir in the coconut milk and season with salt to taste.

 

[wyoDreamer]

@Auroradream26 Thanks for the recipe!
I can't stand coconut milk, but I can definitely see making my potato soup recipe in the Instant Pot like that. We LOVE potato soup, but it is a bit too hot for soup.
Yes, in Wisconsin we find the upper 80's with 60+% humidity to be too hot to function, lol!

 

[igorsMistress]

I made a big bowl of egg salad this morning. I was SO in the mood for that....i think I may have eaten a but too much honestly lol. I also the together some vegan potato soup. I'm totally in love with the stuff! It uses coconut milk to make it smooth and creamy and is so good and filling! And I can make it quickly in the insta-pot

Easy vegan potato soup

1-2 Tbsp Olive oil
1 large onion chopped (or 1Tbsp onion powder)
4 cloves garlic minced (or 1/2 tsp garlic powder)
3 medium carrots, peeled & sliced
3 lbs russet potatoes, peeled and chopped in chunks
1/2 tsp dried thyme
3 cups vegetable broth
1-15 oz can full fat coconut milk
Salt to taste

Insta-pot instructions:

1. push the saute feature and add Olive oil, onion, and garlic and cook, stirring frequently until the onion is translucent, about 2-3 minutes

2. Briefly turn off pot and add the carrots, potatoes, thyme, and vegetable broth.

3. Stir, then seal lid on and cook on high pressure for 9 minutes

4. Release pressure manually, using a towel to prevent burning. Use an immersion blender or potato masher until fairly smooth (or leave some chunks if wanted)

5. Stir in the coconut milk. You may use less than the entire can for a thinner, less creamy soup. Salt to taste.

Without an insta-pot

1. Saute the onion and garlic in a large pot. Add the vegetables, thyme, and broth. Bring to a boil, then lower heat to a simmer and cook for 20-25 minutes until potatoes are fork tender.

2. Use an immersion blender or potato masher until desired consistency is reached. Stir in the coconut milk and season with salt to taste.

I have all the stuff to try this, thanks for sharing! Bookmarked it for cooler weather.

 

[pennyJo1960]

@Auroradream26 thanks for the great recipe

 

[OneMountainAcres]

@Auroradream26 Thanks for the recipe!
I can't stand coconut milk, but I can definitely see making my potato soup recipe in the Instant Pot like that. We LOVE potato soup, but it is a bit too hot for soup.
Yes, in Wisconsin we find the upper 80's with 60+% humidity to be too hot to function, lol!

Lol, i don't really like coconut milk either but it's pretty awesome in this. There's just a vague hint of it when it's done but I'm sure it'll work great with any potato soup recipe! I'm in central PA and we have about the same weather right now but it takes high 90s and up for me to be too hot. I'm that weirdo here that's always cold though lol

I have all the stuff to try this, thanks for sharing! Bookmarked it for cooler weather.

It freezes pretty well too I plan to make a bunch this fall to pull out throughout the winter. I could eat soup all year long though lol. I'm also the kind of person who would eat spaghetti for breakfast!

@Auroradream26 thanks for the great recipe

No problem!

 

[wyoDreamer]

I am going to try to can a batch of my potato soup - except for the milk/cream part of it. Our freezer tends to be full so anything that I can can and put in the pantry is a blessing. It would be nice to be able to just open a jar of soup and heat it up for supper after work.

 

[BullChick]

I am going to try to can a batch of my potato soup - except for the milk/cream part of it. Our freezer tends to be full so anything that I can can and put in the pantry is a blessing. It would be nice to be able to just open a jar of soup and heat it up for supper after work.

Why not the milk? I’ve seen talk about it, and the bottom line is that as long as the jar seals, you’re fine.