What are you baking now?

[SunnyDawn]

Quote:
I wanna go!!!

Let us know when you do this again! You're not THAT far...

Ok, yes you are! I thought you were in Northern CA but when I looked up Happy Valley on the map it showed you near L.A. I could have sworn DH and I went through a Happy Valley in Northern CA.

 

[Dragonfly Ranch]

Quote:
I wanna go!!!

Let us know when you do this again! You're not THAT far...

Ok, yes you are! I thought you were in Northern CA but when I looked up Happy Valley on the map it showed you near L.A. I could have sworn DH and I went through a Happy Valley in Northern CA.

There are Happy Valleys all over. We are in Northern California right next to Redding. I'm a born and raised Northern California kid- Los Angeles is like a foreign country to me. Yes, I would love to have you in the class. I talked to them last night and they are ready to sign me up for more classes and they haven't even seen me teach!! Thinking about doing a Peanut Brittle and Almond Roca class - it is the best thing going.

Sandee

 

[SunnyDawn]

Quote:
I wanna go!!!

Let us know when you do this again! You're not THAT far...

Ok, yes you are! I thought you were in Northern CA but when I looked up Happy Valley on the map it showed you near L.A. I could have sworn DH and I went through a Happy Valley in Northern CA.

There are Happy Valleys all over. We are in Northern California right next to Redding. I'm a born and raised Northern California kid- Los Angeles is like a foreign country to me. Yes, I would love to have you in the class. I talked to them last night and they are ready to sign me up for more classes and they haven't even seen me teach!! Thinking about doing a Peanut Brittle and Almond Roca class - it is the best thing going.

Sandee

Oh good! That's the Happy Valley I was thinking of. We are about 3 & 1/2 hours from Redding.

 

[Kim_NC]

Hope the class goes well, Sandee.

 

[msgenie516]

I am new to baking with yeast so that's what I've been working on. Yesterday I made a pizza and it tasted really good (used mozzarella, reggiano parmigiano, and asiago cheeses) but I have to work on getting a crispier (is that a word?

) crust. I ordered a baking stone, so I'm hoping that helps!

Today it was back to Gump bread, so good and simple it gives me the courage to continue!

Genie

 

[TipsyDog]

Chocolate cake. I got this recipe from here http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx and it has 2300 reviews with a 5 star rating. Unfortunately I wasn't impressed by it. It was OK, but I tasted the cake mix right through and I don't care for them. It was worth a try and I'm sure kids would love this cake. (Note how 1/2 of it is already gone, so it's not that bad....)

 

[Dragonfly Ranch]

Quote:
I started making my own crust earlier this year and here is what I have learned through trial and error. Heat the stone in a 450 to 500 degree oven for at least 20 minutes before baking the pizza. I make mine on parchment paper on then slide it onto the stone. You can also make it on the pizza peel that has A LOT of corn meal to help transfer it to the stone but I found the paper to work better.

Lately, I have been using a large round cast iron griddle for my pizza and the crust is perfectly crisp. Good luck hope this helps

Sandee

 

[ChikeeMomma]

Chocolate peanut butter bars - yum, yum!

 

[BWKatz]

Quote:
You could bake the crust a little before u put sauce etc on it.

 

[Dragonfly Ranch]

Well, the cheese class is OVER!! I was so tired since I woke up at 3:45am and couldn't go back to sleep and then just the hype of the whole day - needless to say I slept like a log Sat night. I'm proud to say that it went well. I seem to keep everyone fully engaged the whole time and people thanked me for a very informative class. Only run over 20 minutes and people ate all the tasty bites, 7 different ones show casing all the different things to do with the YoChee, Chevre and Mozzarella.

The only thing that was a bit off was the demo of Mozzarella. For a kitchen store they do not have good stoves. The electric stove top that has the camera and mirrors on it, is either cold or blazing hot - so it was hard to get the curd to perform - but I just told them "we'll just beat this curd into submission and make it work"

- and I did although the volume was low. Still tasty and they got the idea of what to do. Ended up stretching nice in the end and everyone a bite fresh just made Mozzarella.

I also had on my favorite chicken apron that my mom made for me and bragged all about BYC and all of you here on the different threads. BettyR - you got full credit for turning me on to the Dutch Oven bread which I did a demo of and then just how wonderful and supportive everyone is here. So maybe some more members even through they don't have chickens.

So thanks to all of you for your support and confidence leading up to the class. They have asked me to do a candy class (Peanut Brittle and Almond Roca) on 10-2-10 but need to make sure the stoves will perform first.

The best part of the whole thing - now that I'm an "instructor" I get a 35% discount on everything anytime - not too bad!!

Again, thanks to all

Sandee