Any Home Bakers Here?

Ron, I'm enjoying the step by step pictures!
Your Welcome!

The bread is baked and it is beautiful! It smells great too. I have a picture to share but am making breakfast now.

I have never worked with Eikorn wheat but am interested in looking into it. How difficult is it to adapt to its unique properties? How is it compared to good quality organic?
The recipe has 2 tbl. of vital gluten flour added. The flour has a soft feel too it and is a lot like spelt flour--does not have the reddish brown skin look to it though and is more of a yellow color. This is the first time I have baked with it.
 
Just saw this online and thought I'd share...just to torment you other peanut butter/chocolate fans...

3-Ingredient Nutter Butter Truffles

From Nicole Iizuka, POPSUGAR Food
Ingredients

  1. 20 Nutter Butter sandwich cookies
  2. 4 ounces cream cheese, softened
  3. 2 cups dark chocolate chips, melted
Directions

  1. Place cookies in a food processor and process until finely crushed. Reserve 2 tablespoons crushed cookies and then pour remaining crushed cookies into a bowl and mix in cream cheese until fully incorporated. Roll filling into 1-inch balls and place on a wax-paper-lined baking sheet.
  2. Refrigerate balls for 30 minutes or until firm.
  3. Dip balls in melted chocolate and let excess drip off. Place back on wax paper and let harden. Dip balls a second time if needed to create an even coating. While chocolate is still wet, dust the top with cookie crumbs. Let harden completely before serving.
  4. These can be stored in an airtight container in the refrigerator for up to 1 week.


They should be a big WARNING sign over these things. I will not make them, I will not make them, I will not make them (repeat 50 times until the message gets through my head)
lol.png


I did find it amusing the writer said they would need to be refrigerated up to 1 week...they wouldn't last 3 days at my house.
 
Just saw this online and thought I'd share...just to torment you other peanut butter/chocolate fans...

3-Ingredient Nutter Butter Truffles

From Nicole Iizuka, POPSUGAR Food
Ingredients

  1. 20 Nutter Butter sandwich cookies
  2. 4 ounces cream cheese, softened
  3. 2 cups dark chocolate chips, melted
Directions

  1. Place cookies in a food processor and process until finely crushed. Reserve 2 tablespoons crushed cookies and then pour remaining crushed cookies into a bowl and mix in cream cheese until fully incorporated. Roll filling into 1-inch balls and place on a wax-paper-lined baking sheet.
  2. Refrigerate balls for 30 minutes or until firm.
  3. Dip balls in melted chocolate and let excess drip off. Place back on wax paper and let harden. Dip balls a second time if needed to create an even coating. While chocolate is still wet, dust the top with cookie crumbs. Let harden completely before serving.
  4. These can be stored in an airtight container in the refrigerator for up to 1 week.


They should be a big WARNING sign over these things. I will not make them, I will not make them, I will not make them (repeat 50 times until the message gets through my head)
lol.png


I did find it amusing the writer said they would need to be refrigerated up to 1 week...they wouldn't last 3 days at my house.
Thanks for the recipe! It sounds very tasty
 
Ron, I bet that bread smells really good baking! How was it?
 
Ron, I bet that bread smells really good baking! How was it?
It was a nice balance between sweet and citrus. I did get a bit of nutty flavor from the Einkorn flour.

I will be making this one again!

I have a start for olive bread going now. It is time to mix it together and then off to exercise.
 
Oh man, I've been missing out! I have a recipe I can share..but it's by memory. I just do it this way..............


One yellow cake mix

1 large can pineapple pieces..not chunks

1/4 C. sugar

1 large pkg. vanilla pudding..can be the quick stuff

Cool Whip .. enough to cover a large cake pan



Bake the cake according to directions..cool

Punch holes in cake with bunt end of butter knife

Warm the pineapple with the sugar until sugar is dissolved. You can use a half C. if you want.

Spread the pineapple/sugar over the cake with holes in it now.

Spread the pudding over the pineapple

If all is cooled down on the cake..spread the cool whip.


This is like an upside down cake, only not upside down. I get asked for the recipe almost every time I take it somewhere. As you can see, very very easy to make. If you make your own cake mixes...go for it!
 
Oh man, I've been missing out! I have a recipe I can share..but it's by memory. I just do it this way..............


One yellow cake mix

1 large can pineapple pieces..not chunks

1/4 C. sugar

1 large pkg. vanilla pudding..can be the quick stuff

Cool Whip .. enough to cover a large cake pan



Bake the cake according to directions..cool

Punch holes in cake with bunt end of butter knife

Warm the pineapple with the sugar until sugar is dissolved. You can use a half C. if you want.

Spread the pineapple/sugar over the cake with holes in it now.

Spread the pudding over the pineapple

If all is cooled down on the cake..spread the cool whip.


This is like an upside down cake, only not upside down. I get asked for the recipe almost every time I take it somewhere. As you can see, very very easy to make. If you make your own cake mixes...go for it!
I love it!
 
Oh man, I've been missing out! I have a recipe I can share..but it's by memory. I just do it this way..............


One yellow cake mix

1 large can pineapple pieces..not chunks

1/4 C. sugar

1 large pkg. vanilla pudding..can be the quick stuff

Cool Whip .. enough to cover a large cake pan



Bake the cake according to directions..cool

Punch holes in cake with bunt end of butter knife

Warm the pineapple with the sugar until sugar is dissolved. You can use a half C. if you want.

Spread the pineapple/sugar over the cake with holes in it now.

Spread the pudding over the pineapple

If all is cooled down on the cake..spread the cool whip.


This is like an upside down cake, only not upside down. I get asked for the recipe almost every time I take it somewhere. As you can see, very very easy to make. If you make your own cake mixes...go for it!

Hi Cynthia, thanks for sharing the recipe!
 
Oh man, I've been missing out! I have a recipe I can share..but it's by memory. I just do it this way..............


One yellow cake mix

1 large can pineapple pieces..not chunks

1/4 C. sugar

1 large pkg. vanilla pudding..can be the quick stuff

Cool Whip .. enough to cover a large cake pan



Bake the cake according to directions..cool

Punch holes in cake with bunt end of butter knife

Warm the pineapple with the sugar until sugar is dissolved. You can use a half C. if you want.

Spread the pineapple/sugar over the cake with holes in it now.

Spread the pudding over the pineapple

If all is cooled down on the cake..spread the cool whip.


This is like an upside down cake, only not upside down. I get asked for the recipe almost every time I take it somewhere. As you can see, very very easy to make. If you make your own cake mixes...go for it!
thumbsup.gif
This sounds delicious, love the easy part :)
 

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