Any Home Bakers Here?

[fuzzi]

getting old isn't for sissies.

That's what my dad said. He lived to 94.

 

[fuzzi]

Morning Home Bakers did oatmeal and chips this morning.
Cannot seem to get the picture loaded.
Oven at 350
1 cup Shortening
1 cup brown sugar
1 cup white sugar
1/2 tsp vanilla
2 egg unbeaten
Mix thoroughly

1 1/2 cup flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
3 cups oatmeal
6 ounces chocolate chips
Fold with other mix.
Bake 10 to 12 minutes.

What kind of oatmeal? Already cooked? Quick? Old Fashioned (longer to cook)?

 

[pennyJo1960]

What kind of oatmeal? Already cooked? Quick? Old Fashioned (longer to cook)?

uncooked actually.

 

[Shadow-Kitty]

I'm looking for advice on my brownies. I've taken to experimenting with baking mini batches using quail eggs. Both coturnix and bobwhite eggs. I use porcelain oven safe ramukens in place of a pan because a batch of quail brownies is very very small. It makes two brownies. The first time they refused to cook. I had to blast them for nearly an hour before my tooth pick came out clean and they were burnt on top. And they collapsed in the middle. I learned I should just let them sit and they'll firm up, so this time I let them cool in the oven and put my trust in the process. Unfortunately before the timer for 28 minutes went off they had already collapsed in the center. Then as they cooled more they collapsed even further. I know for certain I over whipped the butter and sugar this time which is probably what caused the worst of it. I've made brownies in cupcake pans before and haven't had this issue. I'm pretty certain being in a ceramic cup causes them to cook differently than a metal pan or a silicone pan but I don't know how. Since they're so small I should probably also adjust the baking temperature and probably the time as well but I don't know where to even begin. I could just cook them in one of my cupcake pans but it seems like such a waste for two brownies. Maybe next time I'll try for one extra thick brownie instead of two. Any advice is welcome.

Here's the original recipe as well as my modified one for quail eggs.

Nestle Tollhouse Chewy Cocoa Brownies

1 2/3 cups granulated sugar
3/4 cups melted butter
2 tablespoons water
2 Large eggs
2 teaspoons vanilla extract
1 1/3 cups flour
3/4 cups cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups chopped walnuts (optional)

1. Preheat oven to 350°f and grease 13×9 inch baking pan.
2. Combine sugar, butter and water.
3. Stir in eggs and vanilla.
4. Sift together flour, cocoa, baking powder and salt. Add to sugar mixture.
5. Stir in nuts and spread into baking pan.
6. Bake 18-25 minutes or until inserted toothpick comes out clean.
7. Cool completely in pan on wire rack. Dust with powdered sugar.

Quail chewy brownies

1/3 cup, 1 tablespoon, and 1 teaspoon sugar
3 tablespoons melted butter
1/2 tablespoon water
2 quail eggs
1/2 teaspoon vanilla extract
1/3 cup flour
3 tablespoons cocoa powder
1/8 teaspoon baking powder
1 pinch salt
3 tablespoons crushed walnuts (optional)

1. Preheat oven to 350°f, grease cupcake pan or two ramukens.
2. Combine sugar, butter and water.
3. Stir in eggs and vanilla.
4. Sift together flour, cocoa, baking powder and salt. Add to sugar mixture.
5. Stir in nuts and spread into chosen baking container.
6. Bake for 28 minutes and let rest to finish baking.
7. Cool completely or eat hot and fresh. I am not your mom.

I figure I can get more creative with spices and chocolate once I get them to bake properly. This time I used two coturnix eggs because my bobwhites aren't laying yet. If that's too much egg I can use bobwhite eggs when they start laying again. I can also cut a coturnix egg in half by either just using the white or the yolk instead of the whole egg. I'm not sure if more white or more yolk would be desirable for brownies. Thank you for all your help.

 

[fuentemoon]

Thought I'd post this here for those with cast iron enameled pots, and might find this useful. It may be common knowledge, but wasn't to me. We have a large 8 quart Dutch oven pot that I use for pretty much everything. I make a lot of soups and sourdough bread, and cook beans and chicken in this pot, so it has suffered almost daily usage since we got it two years ago. Because of this, when I noticed that the sides were stained and the bottom was seemingly pitted, I assumed it was no good for anything other than baking bread in. So I did that for a few weeks, while contemplating purchasing another for my usual cooking. Hadn't pulled the trigger yet thankfully, when I saw a hack somewhere on the internet and cross checked it against Lodge's care instructions. Turns out, you can gently scrub your pot with a little bit of baking soda, warm water, and dish soap, and it will lift pretty much every stain or stuck on piece of food out with a little time and elbow grease. It worked like magic! I had been washing this pot for probably a year, thinking I got everything out, when this entire time the "pitting" was burned on food! (Keep in mind, this was also extra cooked on from baking bread. It's a miracle it even came out!) Anyway, no before, but here's the after. It took probably 45 minutes to get to this point. Sill a bit stained from black beans, but no more residue!View attachment 4311089

Another trick for cleaning cookware of most types:
just enough water to cover the surface, sprinkle citric acid and let sit for 15 min, usually just needs a quick scrub with a sponge after.
Works especially well for bean film on pots and baked on grease spots on cookie sheets.

 

[pennyJo1960]

I'm looking for advice on my brownies. I've taken to experimenting with baking mini batches using quail eggs. Both coturnix and bobwhite eggs. I use porcelain oven safe ramukens in place of a pan because a batch of quail brownies is very very small. It makes two brownies. The first time they refused to cook. I had to blast them for nearly an hour before my tooth pick came out clean and they were burnt on top. And they collapsed in the middle. I learned I should just let them sit and they'll firm up, so this time I let them cool in the oven and put my trust in the process. Unfortunately before the timer for 28 minutes went off they had already collapsed in the center. Then as they cooled more they collapsed even further. I know for certain I over whipped the butter and sugar this time which is probably what caused the worst of it. I've made brownies in cupcake pans before and haven't had this issue. I'm pretty certain being in a ceramic cup causes them to cook differently than a metal pan or a silicone pan but I don't know how. Since they're so small I should probably also adjust the baking temperature and probably the time as well but I don't know where to even begin. I could just cook them in one of my cupcake pans but it seems like such a waste for two brownies. Maybe next time I'll try for one extra thick brownie instead of two. Any advice is welcome.

Here's the original recipe as well as my modified one for quail eggs.

Nestle Tollhouse Chewy Cocoa Brownies

1 2/3 cups granulated sugar
3/4 cups melted butter
2 tablespoons water
2 Large eggs
2 teaspoons vanilla extract
1 1/3 cups flour
3/4 cups cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups chopped walnuts (optional)

1. Preheat oven to 350°f and grease 13×9 inch baking pan.
2. Combine sugar, butter and water.
3. Stir in eggs and vanilla.
4. Sift together flour, cocoa, baking powder and salt. Add to sugar mixture.
5. Stir in nuts and spread into baking pan.
6. Bake 18-25 minutes or until inserted toothpick comes out clean.
7. Cool completely in pan on wire rack. Dust with powdered sugar.

Quail chewy brownies

1/3 cup, 1 tablespoon, and 1 teaspoon sugar
3 tablespoons melted butter
1/2 tablespoon water
2 quail eggs
1/2 teaspoon vanilla extract
1/3 cup flour
3 tablespoons cocoa powder
1/8 teaspoon baking powder
1 pinch salt
3 tablespoons crushed walnuts (optional)

1. Preheat oven to 350°f, grease cupcake pan or two ramukens.
2. Combine sugar, butter and water.
3. Stir in eggs and vanilla.
4. Sift together flour, cocoa, baking powder and salt. Add to sugar mixture.
5. Stir in nuts and spread into chosen baking container.
6. Bake for 28 minutes and let rest to finish baking.
7. Cool completely or eat hot and fresh. I am not your mom.

I figure I can get more creative with spices and chocolate once I get them to bake properly. This time I used two coturnix eggs because my bobwhites aren't laying yet. If that's too much egg I can use bobwhite eggs when they start laying again. I can also cut a coturnix egg in half by either just using the white or the yolk instead of the whole egg. I'm not sure if more white or more yolk would be desirable for brownies. Thank you for all your help.

Is you oven convection?

 

[R2elk]

Another trick for cleaning cookware of most types:
just enough water to cover the surface, sprinkle citric acid and let sit for 15 min, usually just needs a quick scrub with a sponge after.
Works especially well for bean film on pots and baked on grease spots on cookie sheets.

Acid works well for removing basic residue. It does not work for removing acidic residue.

Baking soda is the item to use when the residue is acidic.