Happy St. Patrick’s Day! Celebrating with Guinness brownies? 🙂
Today let’s take another behind-the-scenes look at my latest kitchen adventures. As it turns out, I haven’t been in the kitchen much since my last recipe testing post. Computer work and photo editing were both piling up and Kevin was out of town for awhile, leaving me in charge of miss Noelle, the pups, and the house. We also began dabbling in recipe videos again (for lemon meringue pie, blind bake pie crust, and vanilla naked cake) and had family visit a few weekends in a row. It’s been a lot of fun, but I’ve been barely scraping by with day-to-day work!
We settled back into our routine a few days ago and I revisited a couple recipes that I began testing in February. I’ve been very frustrated coming up with a whole wheat dinner roll recipe. Maybe my expectations are a little too high, but I want whole wheat rolls that:
- are soft
- are hearty
- actually taste good!
- are 100% whole wheat
- don’t require any strange ingredients
It’s a tall order and took me 3 or 4 tries to land on a whole wheat roll I’m not only happy with, but EXCITED about! The repeating issue was a dense texture, which is typical when working with whole wheat flour. Whole wheat flour simply lacks the same level of gluten as refined flours, which is a big problem when you’re baking bread. Most whole wheat bread recipes call for adding vital wheat gluten, but I don’t keep that around. And I figure you don’t either. My work was cut out for me!
I started out with my honey butter rolls recipe, ended up adding more moisture to fully hydrate the whole wheat flour, and love how the rolls turned out. I’m posting the final whole wheat roll recipe this week just in time for Easter brunch or supper!
The ball of dough up way up there? That’s a chocolate chip cookie recipe I’m working on. I’m taking my typical slice & bake cookie dough and incorporating dark chocolate chunks, brown sugar, sea salt, and salty pistachios. Come back soon for that! Other slice & bake cookie recipes:
- Toasted hazelnut slice & bake cookies with milk chocolate
- Funfetti slice & bake cookies
- Dark chocolate orange slice & bake cookies
I’m also working on the April Baking Challenge recipe. It’s been on my baking bucket list for years and I’m thrilled to finally cross it off my list. Many of you have requested it too. Warning: it will be the most challenging (and rewarding!) one yet.
ONE QUESTION
- Angel food cake. Love it or leave it? (Here’s a fun angel food cake I posted a couple years ago!)
Love angel food cake! I remember making them with my mom when I was little. A friend and I were actually just pondering whether we could make angel food cake into cupcakes the other day!
Love angel food cake! I remember my mother making them from scratch, though I’ve never done so. I believe I may have her tube pan that she used for baking her cakes!
I love angel food cakes! For me it’s the memories and the taste. Growing up, my grandma always made me one for special occasions. So now when I make one I always think of her. And oh how good they taste! Yum.
LOVE angel food cake. its always fun to dress it up because its such a basic cake.
Love it! Especially with fresh berries
I love angel food cake , but that is one cake I have never made! You inspired me to try it now, and if you offer a new recipe I will try that too! Love the one you already made with the sprinkles!
Oooo! Whole wheat rolls would be great to try out. Also, I made the Guinness brownies yesterday for my husband’s game night with the guys. They were a huge hit!