Thank you for all the recipe ideas. Did you use TJ shelf stable or refrigerated oat milk? You’ve reminded me that I have chao in my pantry but haven’t used it yet. Kim’s dressing sounds delicious and I have all the ingredients too. We’re hosting Thanksgiving for about 12 people. The husband is spatchcocking and smoking a turkey, my MIL and I are splitting the sides, and my mom is bringing hors d’oeuvres. Dessert will probably be from the bakery my kid works in + TJ. Even though this is the busiest time of year for us at work, I always prefer to host and stay home!
Hah! I looked at that cake recipe in EGV and I have all the ingredients* for that...
So that will be one of the things I'll bake this weekend - and I'll probably freeze it straightaway, since all my sweet bakes are for giving-away purposes.
*apart from the molasses, but I have three types of honey on one of my kitchen shelves, and maple syrup in the fridge; so that should not be a big problem.
Thank you for all the recipe ideas. Did you use TJ shelf stable or refrigerated oat milk? You’ve reminded me that I have chao in my pantry but haven’t used it yet. Kim’s dressing sounds delicious and I have all the ingredients too. We’re hosting Thanksgiving for about 12 people. The husband is spatchcocking and smoking a turkey, my MIL and I are splitting the sides, and my mom is bringing hors d’oeuvres. Dessert will probably be from the bakery my kid works in + TJ. Even though this is the busiest time of year for us at work, I always prefer to host and stay home!
I used the TJ shelf stable oat milk. There is a difference? Do tell…
Fantastic idea on dividing and conquering the cooking duties. It keep everyone engaged and happy!
I actually haven’t used either oat milk, but I might do some research and get back to you...
Yum. These all look lovely
Thanks, Lisa!
Hah! I looked at that cake recipe in EGV and I have all the ingredients* for that...
So that will be one of the things I'll bake this weekend - and I'll probably freeze it straightaway, since all my sweet bakes are for giving-away purposes.
*apart from the molasses, but I have three types of honey on one of my kitchen shelves, and maple syrup in the fridge; so that should not be a big problem.
The molasses color and add a bittersweet flavor. Use the darkest honey. And maybe a little extra cocoa or expresso powder. Mix them before adding.
I made the thing but the batter was much too wet. It has hardly risen in the oven, though it smells fine.
I really dislike cups as measuring units for baking. This was your recipe, so I tried but normally I ignore all recipes that use cups for baking.
Anyway, there are enough other wonderful recipes and tips in the book.
I'll just pass on the baked goods here.
I have no idea how much work it is, and how much more expensive it would be but is it possible to have weight measurements in future books?
For many dishes spoons work fine but for liquids and solids knowing the weight really helps.
Sorry about the moaning!
Aha. Thank you. Well, both the thyme and the Jasmine honey have a touch of bitterness; I'll add some cocoa powder though for colour.