Cinnamon cookies taste like snickerdoodles, only with a more pronounced flavor. Makes sense. They are delicious. I ate my half of the cookies already.
This is more of an advance post but tomorrow I'm going to be taking a shot at making my own chicken stock. I've been collecting up some random bones for about a month now. My mom was so enthusiastic about the idea she made a small roast chicken for dinner tonight so I could have the carcass. No experience whatsoever with this sort of thing so I'm YouTubing it. Of course, any tips or tricks are always appreciated.
I tried the *new* less sweet, Sugar Pops (that's cereal, for the uninformed)...
It was Bleh!
When I want sweet, sugary cereal, I want the real thing.
After reading the article the other day about the lab tumors in rats being caused by GMO corn, I'm not touching that stuff anymore.
My husband came home from the grocery store today with a giant bag of kale, which I'd never had before. Great in a salad with lots of crunchy veggies and an herby-and-creamy dressing.
I have a super fab recipe for a Portugese Kale and Potato Chowder with Turkey Kielbasa in it. SO GOOD!
It's been a few weeks, and I've actually made it twice now, but I made Spanakopita (Spinach Pie) for the first time. It's one of my favorite foods, but I'd never tried making it before, and then someone sent me a link to a recipe. It was surprisingly easy, actually!
Link for those interested. I did make a couple of substitutions, but that's largely how I did it. Very tasty, and I can't wait to make it again. A little time-intensive though.
So I tried something new just now--making my own oven roasted nuts. Definitely a trial and error sort of thing--burned about half of the first batch, but only a few from the second. The recipe said 10 minutes but that was way too long--actually about 5 seems to be the 'sweet spot'. Possibly because I could only find unsalted peanuts and almonds while the recipe had a much wider variety.
One batch I made plain, the other spiced with chilli powder. Just cause. Once they cool I'll give them a try. They certainly smell way better than store bought, even when burnt.
What a disappointment Stacia.
If you have been using this flour for bread and it's been fine, I'm wondering if the organic flour did not have enough gluten in it to work with the acid from the sourdough?
There was a recipe from the Pioneer Woman site that Old Fashioned Girl posted a few days ago that I've been thinking of trying it got raves from the reviewers. If you make it let me know how you like them.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Stacia, I haven't tried any bread recipe that called for mashed potatoes, so immediately, I suspect that.
Since sourdough bread doughs tend to take longer to rise, it's possible that the potatoes made the bread dough go bad faster - just a guess.
I make bread exclusively with a sourdough starter, aka wild yeast, except my starter isn't at all sour and rises quite fast, almost as fast as commercial yeast. It's the way we prefer it. And my cinnamon buns come out perfect.
If your starter is a slow riser, that would also contribute to the sour taste.
With your normal breads, do you usually use a sourdough starter or commercial yeast? Also, if your regular cinnamon bun recipe calls for commercial yeast, you can convert it to using sourdough starter. I've written a blog post about that if you want it.