It is called Stuffing when stuffed inside a turkey. It is called Dressing when it is cooked on the side. I had no idea that people actually stuffed turkeys until pretty late in my life.

I have a tiny oven, so I knew I would have little room for the side dishes. But, I happen to have two 5 quart slow cookers (actually, they are Crock Pots by brand). So, one had green bean casserole (exactly as it is written on the package), and the other had dressing.

This recipe is adapted from one my family uses, which comes out of a pretty old cookbook. My grandmothers use it, so it works for me!

Dressing

1 loaf of Bread, diced (I used the Healthy Bread in Five Master Recipe, cooked in a loaf pan).
2 boxes cornbread mix (or, ya know, make your own!)
2 tbsp salt (I should have decreased this, due to not using low sodium broth).
1 tsp pepper
1 tablespoon poultry seasoning (I used sage and thyme, as my poultry seasoning was not good).
1/2 cup butter (Or other fat, butter just tastes good)
1 cup chopped onion
2 cups diced celery
4 eggs, beaten
4 to 6 cups broth
4 hard cooked eggs, chopped. (optional)

Bake a loaf of bread a few days before thanksgiving. The day of, cut the bread into small cubes (about 1x1x1 ish, but it does not have to be anywhere near exact). Season the bread cubes with some of the spices, and toast on a sheet pan until slightly dryer. (This does not have to be exact either. Dry is good, croutons would be fine, burnt is not, so whatever.) Bake up two boxes of cornbread mix. (I used one pan of muffins, and one pan of mini muffins. These would have been better had I made them the day before, but they are still yummy).

Dice or chop celery and onions. Saute in 1/2 cups butter (with some salt). You want to have them soft, but not necessarily caramelized.

In a large (Large, I used a 6 quart bowl), break up the cornbread muffins and add the dried bread. Add the celery,onion, and butter mixture. Add chicken stock or broth, and mix gently. The mixture should be moist, but not dripping. Season with poultry seasoning, salt and pepper to taste. (My mother pointed out to me that one should test the seasonings before putting the egg in. Silly me, I did not do this, and had to risk food poisoning to taste test it.) Once seasonings are to your liking, add 4 beaten eggs.

Put into a crock pot (mine fit semi snugly in a 5.5 quart), and cook on high for 3-4 hours, stirring once (if desired) after about 1.5 hours. Serve

Well, Liveblogging Thanksgiving did not quite work. Still, I am in absolute shock that Thanksgiving went off as well as it did. The worst disaster was that the pecan pie did not set. Otherwise, it had rave reviews from my friends, one of which said it was the best meal she had ever had. Everyone enjoyed the food. The biggest complaint was that there was too much, and they could not even sample it all.

My family has 16 or more people at most big holiday meals, so I guess I will have to learn how to make smaller portions! Some of the recipes are coming soon

The two crock pot dishes were great. I could set them in the crock pots to heat, and not have to worry about them. For someone with a small kitchen, that was really nice. I wish I had more room in the freezer for more preparation time, instead of just that week.

The pizza fondue was a good hit, and I will make it again. I will do more exploring with rolls, since these were really good out of the oven, they went hard and stale pretty quickly. My Thanksgiving gift to myself was the King Arthur Flour Whole Grain Baking, so I will have some whole wheat options to try this time. Along with Healthy Bread in Five, I think I will endeavor to have all of my baked goods next year incorporate some form of whole grain. (My partner complained that he has given up hope to have a store bought loaf of bread at my house. Too bad!)

I have joined a Baking Group! We will get started in January with the big things, but here is our first entry, with my Pumpkin Pie Brioche listed!

Bread Braid @ Bigblackdogs.net

Pumpkin Brioche Cinnamon Monkey Bread

I am part of the new Baking group for Healthy Bread in Five Minutes a Day.

Our first recipe was a secret recipe, given to just the baking group! It is also listed in the book, as Pumpkin Brioche, made with partial white whole wheat flour.

I swear I read Recipes. I dumped everything in the bowl (since this book uses Vital Wheat Gluten, you have to mix the dry ingredients first so it does not lump up. Then put in the wet ingredients.

I, for whatever reason, did not see the water in the recipe! I mixed it up, and it was really really dry. I thought I had done something wrong, but looking at the recipe I still did not see any water. The dough did not rise.

Then, I found the water in the recipe! And it rose beautifully. I doubled the spices in the recipe since a few people said that they did not come through in the dough.

To make the monkey bread, I used small pieces of the pumpkin brioche, rolled them in a mixture of cinnamon and sugar, and put into a large bundt pan. I was in a rush, so they only rose for about 45 minutes. The last time I attempted monkey bread (with the Brioche recipe from the first book), I let it rise overnight in the fridge, and it rose quite a bit higher.

The muffins I used a slightly larger piece, and baked them in muffin pans. they turned out well, they would be good at Thanksgiving with butter

Of course, what would this blog be (at least the idea of this blog) without a fail. I burned the mini loaves. And they were baked in silicone!

Attempted Mini Monkey Breads

There will be another secret recipe posted in December, then the actual baking group start in January! I am so excited

In true attempted cooking style, I burned Rice Krispy Treats.

I saw this awesome recipe from A Year of Slow Cooking Check our her Book!. Put butter in crock pot, top with marshmallows, then with cereal, then high for an hour.

I did low for an hour, then stirred. The marshmallows were not melted. I read the recipe again where it said high, so I put the slow cooker on high.

But, in that hour on low, the butter had melted. And, in the stirring that I did, some of the rice krispies ended up at the bottom of the slow cooker. Whereby they then caramelized. Some were burnt, but most were just dark dark brown.

So, there ya go. I burned rice Crispy treats.

So, with the failed Red Velvet Cake, I still attempted to make Petit Fours.

I made a simple cream cheese frosting with cream cheese and powdered sugar. I cut some of the cake layers in half, and for others just stacked half the cake on top of the other. In hindsight, the middle frosting was way too thick, and the cake slid around (hence, I was not able to get the fancy poured fondant to be all nice and pretty on the sides.

I used King Arthur Flour’s Poured Fondant recipe. I used Wilton Red Candy Melts, powdered sugar, corn syrup, and water. I melted this, then put it into a disposable piping bag to put over the tops of the Petit fours.

I *think* that if I had 1) a full cake, and not a fallen one, 2) a thinner icing for between the layers, 3) smooth squares, and 4) a whole lot more patience, I could get fancy looking petit fours. I think my next attempt might be with pound cake or something heavier. Or, maybe a pound cake to work on the icing of the sides before I attempt another layered petit four

Sometimes, you just need to recognize what something is.

I attempted to make a red velvet sheet cake, so I could make petit fours. I searched for a while, and came accross this recipe from Imperial Sugar for a Red Velvet Cake Roll. I figured that if I could use it to make a roll, then I could just use it in the jelly roll cake form and make a short stacked cake with it.

The start of the directions were to beat 4 eggs for five minutes. Okay, sure, they got light and fluffy, nice. Add the other wet ingredients, and it was all good.

It then said to beat in the sifted dry ingredients. Which was where (I think) the recipe failed. The batter deflated, and by the end of the two minute suggested beating time, it was more like a liquid than any sort of batter. I put it in the oven and baked it.

It was very uneven, and baked up with large air pockets. The top layer was like a crust, but it was done at 12 minutes.

I turned it out onto a cooling rack (as the recipe said to take it out immediately), and then decided to try one of the edges (since I would be cutting them off anyways).

Egg. It tasted eggy. Which meant that this really was a Sponge Cake. I had tried to make one before from The Simple Art of Perfect Baking. And that cake did the same thing, it tasted like eggs. But, on the good side, it was the perfect cake for petit fours, had it, ya know, been done like it should have

As with the previous cake, I knew that I could let it sit and the egg taste would go away. I also know (now) that the red velvet recipe is a sponge cake, and that beating in the dry ingredients was where it went wrong. The cake tastes fine, if a little flat, so I will try it again, and will then fold in the dry ingredients.

(The Poured Fondant and Petit Fours is the next post!)

Contradiction in terms? Not quite

I picked up The King Arthur Flour Baker’s Companion from the library (I love libraries It had a recipe for Devils Food Cake that seemed really good. I have also been on a whole wheat kick, and had bought King Arthur Flour White Whole Wheat flour to try.

Then I found their recipe for whole wheat cake!. Its not 100% whole wheat, but it is slightly healthier than pure white flour

I liked the mix of brown sugar and white sugar, I think I will keep that. Next time, I want to try it with my whole wheat pastry flour, and with about 2tbsp cornstarch replacing part of the flour. (Make my own cake flour!). I do not think I have tasted enough made from scratch cakes to notice a difference using the white whole wheat; as it was, it was great

Of course, I burned the bottoms of the pans. I tried to do 2 9 inch layers, and it did not work, because my racks had to be so low to the bottom. I also ended up with a very moist upper layer, which I had with my box mix cakes, so I should figure out how to change that. Any ideas?

I love baking, but I dislike how it seems that there is a lot of refined foods in it. (Ahem, cake aside.)

I am trying to incorporate more whole grains and fiber into my diet. And, an easy way to do that is through cookies!

Yes, cookies.

Bakers Banter at King Arthur Flour posted a blog about using White whole wheat and oatmeal to create a whole grain cookie. They also made it will all butter, so no shortening is involved.

I only had regular rolled oats, so I did blend mine a bit to get a more flour like consistency. I did not have orange juice, so I used milk. I think I will try the orange juice next time, the cookies do have a bit of “wheaty” taste to them (but not nearly as much as the cookies made from Whole Foods Whole Wheat).

In addition, the cookies have an added step of refrigerating the dough overnight. It made a remarkable amount of difference in the taste, the overnight cookie dough was smoother after a stay than the dough right after mixing. I might try doing this with cookies from now on

I had one batch with dried cranberries and dark chocolate chips, and one batch with mini chocolate chips. This recipe also has the added bonus of twice as much “stuff” as the typical Nestle Tollhouse chocolate chip cookie recipe, so there is a lot of chocolate in the cookies. Yum!

You can find the full recipe, without the wonderful banter, at King Arthur Flour’s Website

I am not sure where we originally found the recipe. It called for a can of chicken and rice soup, salsa, cheese, and tortilla chips.

As I am 1) sick, and 2) without canned soup, I made my own version by mixing a can of chicken broth, 1/2 cup of water, and 1/2 cup of rice. Simmer until rice is done. Add salsa to taste, cheese (I used the rest of my pepper jack), and tortilla chips.

Just spicy enough to overpower the nasal congestion, and enough carbs to get me through.

Sorry, no picture