Tag: baking

Journal, Product Review, What I'm Doing Now

2020: It’s Almost Over!

brendanolen

What a year this has been! Despite “all of this” I have been busy! First, I want you to take a look at my shop. I have finally figured out how to list products properly!

My newest product is a pizza pan. I know, that doesn’t sound very amazing but watch Emmy’s video!

SEE?????

Lloyd Pans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan (here’s the link) is AMAZING! We made the pizza exactly like Emmy and, I’m telling you, this is just amazing! Look!

Not only is the crust crispy (not tooth-breaking hard) BUT none of the cheese stuck to the pan. I can’t wait to try low carb pizza or lasagna in this!

I have a few more items to add to my store (and some videos to make) but this year has been a focus on me.

  • My coturnix quail are doing fantastic and I have added some Chinese Ringneck Pheasants to the mix.
  • I now have a she-shed! She isn’t pretty but she’s mine! I can add my toys (like yard work tools, my bird supplies, and maybe my wood working tools) without worrying about them being moved. It’s currently water-tight, so now I just need electricity.
  • I am finally getting my official high school diploma (I got California’s equivalent to a GED the year I was supposed to graduate but it is only recognized in this state), with the goal of getting my AB degree (free through my husband’s union).
  • I am also dipping my toe into tattooing! Yes, I know that sounds random but this is my way to finally give myself permission to tap into my creative side. I’ll be making a video of my tattoo machine preference once I test them all out. I began with cosmetic tattooing but am planning my first body tattoo in a few weeks. I can’t wait to show you all!
  • I also took a break from micromanaging my food intake and exercise. I had been tracking all of my food for almost 10 years and exercising for 2 hours/day for over 3 years. I needed this break AND I can still fit into my jeans, so I haven’t done too bad! 🙂

I can feel the weight of 2020 lifting a little, though I know the world outside of my house will still be fraught with trials and tribulations. I am thrilled I was able to accomplish (or begin) as much as I have while maintaining my sanity. I hope you all have been able to do the same this year. If not, you can always start today!

Bread, Breakfast, Food Storage, Recipe

Sprouted Grain Buttermilk Biscuits

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My favorite biscuits are Baking Powder Biscuits from Kraft (https://www.myfoodandfamily.com/recipe/051722/baking-powder-biscuits). Out of all of the recipes I have ever tried, these always turn out fantastic. So, I thought I would try to adapt that recipe for my sprouted grain flour. I think I have a winner!

Sprouted Grain Buttermilk Biscuits

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Notes

Sprouted Grain Buttermilk Biscuits
8 – 10 biscuits
2 cups sprouted grain flour (or whole wheat)
1/2 teaspoon salt
5 teaspoons baking powder
1/3 cup COLD butter, cut into cubes
1 cup buttermilk (for quick buttermilk, add roughly 1 teaspoon vinegar to 1 cup of milk)
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients. Add the cubed butter and cut it into the flour (you can use a fork or a pastry blender) until the butter is about the size of a dried pea. Add the buttermilk and mix until almost all of the flour in incorporated (do not mix too much or the biscuits will be dense).
Sprinkle flour on your countertop and scoop out the biscuit dough. Gently fold the dough until it becomes more solid (roughly 20 times), only adding flour to prevent it sticking to your hands or countertop. Pat flat so the dough is at least 1/2 inch thick.
If you want circles, cut with any item that is at least 2 inches round (a biscuit cutter, a drinking glass, an empty food can, etc.). If you want squares, just cut with a knife. Place biscuits on the parchment-lined baking sheet an bake for 8 to 12 minutes (until the edges start to brown). Let cool a few minutes, then split with a fork (use the tines of a fork to split the biscuit instead of a knife). Serve.
Journal, Levels 2 And Above, Recipe

Fake Bisquick Recipe

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I like this one because, aside from the protein powder, you don’t have to use 50 million ingredients, with most of them being so expensive you have to take out a second mortgage!
http://forum.lowcarber.org/showthread.php?t=245807
5 c almond flour
2/3 c whey protein
3 Tbsp baking powder
1 1/2 tsp cream of tartar
2 Tbsp splenda, granular
2 tsp salt
1 c lard (if you watch your transfats use butter)

Level 1, Levels 2 And Above, Product Review

Gluten Free Baking Mixes are NOT Low Carb

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O.k. I’ve been seeing more and more “low carb” recipes that call for the use of gluten-free baking mixes. I would like everyone to know that you MUST read the labels! Just because it’s gluten-free does NOT mean it’s low carb!
Here are some examples, just so you know I’m not blowing smoke:
King Arthur Gluten Free Baking Mix Label (.pdf)
In 1/3 cup, there are 30 grams of total carbs with 4 grams of fiber.
Arrowhead Mills All Purpose Gluten-Free Baking Mix
In 1/4 cup, there are 31 grams of total carbs with 3 grams of fiber.
Bob’s Red Mill Gluten Free All Purpose Baking Flour
In 1/4 cup, there are 22 grams of total carbs with 4 grams of fiber.
And this, which I have seen added to a “Gluten Free Baking Mix” used in “Low Carb Recipes”: Bob’s Red Mill Gluten Free Oat Flour
In 1/3 cup, there are 26 grams of total carbs with 4 grams of fiber.
Now, I know there are many out there who either are intolerant or downright allergic to gluten and these mixes are wonderful substitutes as long as you are not on a low carb/keto diet (well, that is, unless you want to eat those gluten free treats and no other carbs for the day). Please, do not just blindly follow a recipe that’s posted here or anywhere else. Investigate to determine if that recipe really is low carb or not.

Bread, Recipe

Baking Powder Biscuits

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These are by far the best biscuits I have ever made! I only use butter and work really fast to keep the butter from melting. Don’t roll these too thin (or you will have hockey pucks) and to get the best, flakiest biscuits, us a cutter (I use cleaned cans (cheaper than buying a biscuit cutter).

http://www.kraftrecipes.com/recipes/baking-powder-biscuits-51722.aspx

Baking Powder Biscuits

makes 16 biscuits or 8 servings, 2 biscuits each

what you need

1-3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk

PREHEAT oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.

PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.

BAKE 10 minutes or until golden brown.

Kraft Kitchens Tips

Great Substitute
Substitute shortening or butter for the margarine.

Larger Biscuits
If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits.
Bake as directed. Makes 8 servings, 1 biscuit each.

Crustier Biscuits
For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes.

Makes about 8 servings, 3 biscuits each.