What's cookin', good lookin'?

[IrisAlthea]

I think I would. It was perfect for scraps and using up whatever was around. This past week I tried to cook with only the things in the cupboards. So no going to the store if I needed something, I either had to omit it, replace it, or make something else entirely.

We have interesting challenge weeks like that at times.
One popular tradition is mystery week with "I'll remember what's in this"- boxes from the freezer.

 

[seela]

I think I would. It was perfect for scraps and using up whatever was around. This past week I tried to cook with only the things in the cupboards. So no going to the store if I needed something, I either had to omit it, replace it, or make something else entirely.

I like to have weeks like that, too. And especially if I'm home alone for the weekend or something I usually scour the cupboards and freezer and go from there. It's so easy to forget about all the things I put there.

I'm currently baking Runeberg's tortes for a friend whose birthday is tomorrow. Mine always look like crap, but taste really good. I think I have to buy a proper mold instead of always making them in a muffin tin and complaining that they turn out wrong.

 

[Lilylovex64]

Breakfast tacos soon I'm thinking chorizo con huevos (eggs & sausage).

 

[MeekMe]

We have interesting challenge weeks like that at times.
One popular tradition is mystery week with "I'll remember what's in this"- boxes from the freezer.

Lol, we don't have mystery week. We have let's save money by eating only what we already have.

I like to have weeks like that, too. And especially if I'm home alone for the weekend or something I usually scour the cupboards and freezer and go from there. It's so easy to forget about all the things I put there.

I'm currently baking Runeberg's tortes for a friend whose birthday is tomorrow. Mine always look like crap, but taste really good. I think I have to buy a proper mold instead of always making them in a muffin tin and complaining that they turn out wrong.

What a lucky friend! （＾◇＾）I think taste is the most important part. No use in it looking pretty if it doesn't taste good.

 

[Collar_N_Cuffs]

I like to have weeks like that, too. And especially if I'm home alone for the weekend or something I usually scour the cupboards and freezer and go from there. It's so easy to forget about all the things I put there.

I'm currently baking Runeberg's tortes for a friend whose birthday is tomorrow. Mine always look like crap, but taste really good. I think I have to buy a proper mold instead of always making them in a muffin tin and complaining that they turn out wrong.

Are you making the tortes because now is the traditional time to eat them? Or do they happen to be your friends favourite? Do you make them with the sugar ring and the raspberry jam?
They look awesome...

 

[IrisAlthea]

Lol, we don't have mystery week. We have let's save money by eating only what we already have.

Mystery week is brought on either by budget woes or "freezer full but nothing to eat"-syndrome.
Usually it's a combination.

 

[Collar_N_Cuffs]

Mystery week is brought on either by budget woes or "freezer full but nothing to eat"-syndrome.
Usually it's a combination.

I hate Full Freezer syndrome...

 

[Daddysbadgirl69]

We have interesting challenge weeks like that at times.
One popular tradition is mystery week with "I'll remember what's in this"- boxes from the freezer.

Haha. I have to label everything. Living in the country, I have to prepare ahead. I often cook a big batch of something so I can freeze some extra meals

Just checking the thread for some inspiration for chicken.... I have broth and chicken breasts to use up.

 

[IrisAlthea]

Haha. I have to label everything. Living in the country, I have to prepare ahead. I often cook a big batch of something so I can freeze some extra meals

Just checking the thread for some inspiration for chicken.... I have broth and chicken breasts to use up.

Yes, I usually label but then there are times when there are leftovers and I for some strange reason think that we will eat them sometime next week and still don't put it on the menu.

 

[GoAztecs]

Cheese omelette this morning

 

[seela]

Are you making the tortes because now is the traditional time to eat them? Or do they happen to be your friends favourite? Do you make them with the sugar ring and the raspberry jam?
They look awesome...

The Runeberg's day is Feb 5, so it'll be the high season for them soon. The tortes roll into stores around mid January. My friend loves Runeberg's tortes almost as much as I do, that's why I wanted to bake them. They really are my all time favorite baked good. Absolutely needs to have the sugar ring and the raspberry jam on them, it's just not the same without.

I had to bake a couple of them in silicone muffin molds, this is one of those, so that explains the ribbed edge which is not supposed to be there. It also got a little bit dark around the edge -- perfect excuse to eat it myself instead of giving it for my friend to take to work tomorrow. And piping and me are not best buddies, as you can see.

I really need to buy proper, higher molds for baking these and learn to pipe. This time I used a new recipe, which unfortunately wasn't quite as good as the usual I've used, but still super yummy. I just couldn't find the recipe I've used before and my mom wasn't home to check her recipe book either.

 

[Collar_N_Cuffs]

The Runeberg's day is Feb 5, so it'll be the high season for them soon. The tortes roll into stores around mid January. My friend loves Runeberg's tortes almost as much as I do, that's why I wanted to bake them. They really are my all time favorite baked good. Absolutely needs to have the sugar ring and the raspberry jam on them, it's just not the same without.

I had to bake a couple of them in silicone muffin molds, this is one of those, so that explains the ribbed edge which is not supposed to be there. It also got a little bit dark around the edge -- perfect excuse to eat it myself instead of giving it for my friend to take to work tomorrow. And piping and me are not best buddies, as you can see.

I really need to buy proper, higher molds for baking these and learn to pipe. This time I used a new recipe, which unfortunately wasn't quite as good as the usual I've used, but still super yummy. I just couldn't find the recipe I've used before and my mom wasn't home to check her recipe book either.

It almost looks like your sugar icing is not thick enough, or.. did you let the torte cool completely before you piped the sugar ring on there? Could it have melted a bit?
Anyway, that's all part of the charm of baked goods, isn't it? They are the "girl next door" of the pastry world

ETA: you could also cut the top off of the torte so that when you flip it over, it sits more flush on the plate. At the same time, you would be creating lovely little scraps to dip and nibble

 

[rbijon]

...and I just had a baked potato.
And who's going to peel my mushrooms?

 

[seela]

It almost looks like your sugar icing is not thick enough, or.. did you let the torte cool completely before you piped the sugar ring on there? Could it have melted a bit?
Anyway, that's all part of the charm of baked goods, isn't it? They are the "girl next door" of the pastry world

ETA: you could also cut the top off of the torte so that when you flip it over, it sits more flush on the plate. At the same time, you would be creating lovely little scraps to dip and nibble

I always cut the top off and use it as the bottom. I haven't yet reached the level where I would be able to get flat tops on my tortes or coffee cakes.

The problem with piping is that I just can't make it even. It hasn't melted or started to run down (although it looks like it, surprise surprise). I simply can't keep the pressure and the pace even, so I end up getting patches with too little icing. Then I start "fixing" the parts where I have too little of it by piping juuuust a little bit more on top of it, and it ends up looking like a hot mess like in the picture. I'm just not very good at doing such delicate things. My cakes always look like a kid's made them.

That said, my friend will apply the sugar piping and jam on the tortes at work, so I don't have to do that.

 

[respeito]

portuguese-style chicken and potatoes

http://i166.photobucket.com/albums/u103/nsidemymind/10b8a1fe-5a26-46b5-9fd1-017c547c96cb_zpsf0d0bd90.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/0726f8fc-3c4e-4890-a600-fbe08284f9ad_zps2d1d43ad.jpg

 

[sereneone4u]

http://i166.photobucket.com/albums/u103/nsidemymind/10b8a1fe-5a26-46b5-9fd1-017c547c96cb_zpsf0d0bd90.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/0726f8fc-3c4e-4890-a600-fbe08284f9ad_zps2d1d43ad.jpg

Oooh Respy, that looks so good.

I have a blueberry loaf in the oven.

Boy is coconut oil expensive.

 

[respeito]

here is the recipe if you're interested, serene.

portuguese chicken and potatoes

coconut oil (especially virgin oil) is expensive, but it also has a long shelf life and its uses extend beyond the kitchen.

Oooh Respy, that looks so good.

I have a blueberry loaf in the oven.

Boy is coconut oil expensive.

 

[sereneone4u]

here is the recipe if you're interested, serene.

portuguese chicken and potatoes

coconut oil (especially virgin oil) is expensive, but it also has a long shelf life and its uses extend beyond the kitchen.

Eight dollars for 16 oz. Whew!

I have not used it before but I have heard it is good for several things.

I usually use olive oil...not in making a loaf though.

I made this recipe the first time yesterday but I accidentally put a cup of salt instead of a cup of sugar. blah. lol

I am interested in the recipe, Respy. Thank you!

 

[Daddysbadgirl69]

coconut oil (especially virgin oil) is expensive, but it also has a long shelf life and its uses extend beyond the kitchen.

Unrelated to cooking, but I love coconut oil as a moisturizer for my cuticles

 

[respeito]

Eight dollars for 16 oz. Whew!

I have not used it before but I have heard it is good for several things.

I usually use olive oil...not in making a loaf though.

I made this recipe the first time yesterday but I accidentally put a cup of salt instead of a cup of sugar. blah. lol

I am interested in the recipe, Respy. Thank you!

you're welcome. i hope you enjoy the dish when you make it.

oh, no. i'm so sorry.

i've had something similar happen to me before. i found this amazing recipe online for banana nut bread with a bananas foster topping. i added two cups of sugar instead of two cups of flour. luckily, i had enough ingredients left over to make another loaf.

what brand of olive oil do you use? i'm terrible at choosing a good olive oil to cook with. i feel like i should be using some high dollar brand (like they suggest on tv), but i just never know if buying a pricey bottle of olive oil is really better than a more affordable one.

 

[respeito]

Unrelated to cooking, but I love coconut oil as a moisturizer for my cuticles

i've never tried coconut oil, but i have used olive oil for that same purpose.

 

[Collar_N_Cuffs]

I always cut the top off and use it as the bottom. I haven't yet reached the level where I would be able to get flat tops on my tortes or coffee cakes.

The problem with piping is that I just can't make it even. It hasn't melted or started to run down (although it looks like it, surprise surprise). I simply can't keep the pressure and the pace even, so I end up getting patches with too little icing. Then I start "fixing" the parts where I have too little of it by piping juuuust a little bit more on top of it, and it ends up looking like a hot mess like in the picture. I'm just not very good at doing such delicate things. My cakes always look like a kid's made them.

That said, my friend will apply the sugar piping and jam on the tortes at work, so I don't have to do that.

Then perhaps you need a Wallace and Grommet style torte icer/jammer. How are you at inventing?

 

[sereneone4u]

Unrelated to cooking, but I love coconut oil as a moisturizer for my cuticles

Are you not suppose to drink it for health or something or am I thinking of some type of vinegar?

 

[rbijon]

Then perhaps you need a Wallace and Grommet style torte icer/jammer. How are you at inventing?

Rivets and slides, wooden turn tables and transistors....I am good at inventing a machine to bake a potato in at least 4 hours.

 

[sereneone4u]

i've never tried coconut oil, but i have used olive oil for that same purpose.

Just out of the oven.

Can you use coconut oil in every day cooking?

The blueberry loaf is for my little one's breakfasts.
A slice with whipped cream cheese and some fruit on the side-mandarin oranges, pineapple tidbits or strawberries.
She grew tired of egg muffins every morning. She had them for the longest time with sharp cheddar, onions, mushrooms, half a slice of bacon, black olives, tomatoes.

I have a recipe for breakfast cookies, but they only last for like three days...