Tag Archives: King Arthur Flour

by

Our Adventures In Baking ~ Gluten-Free Chocolate Chip Yogurt Quick Bread

I made a new recipe my wife found for me at ‘Gluten Free on a Shoestring dot com’ called ‘Chocolate Chip Yogurt Gluten Free Quick Bread’ ~ and it’s absolutely delicious!  I used ‘King Arthur Flour’s Gluten Free Measure For Measure Flour’ and vanilla yogurt, and the results were scrumptious.  Here’s a couple of notes from our experience based on our stove’s temperature and baking time:

– We baked this for 30 minutes at 350 degrees F, and 20 minutes at 325 degrees, and then let it set in the pan for only 5 minutes before turning it out.  The quick bread was slightly overbaked, but otherwise delicious.

– Next time, we’ll bake it for 20 minutes at 350 degrees, and for another 20 minutes at 325 degrees, and begin checking for doneness every 5 minutes.

Here’s the gallery of our photos ~ enjoy! ☼ 🙂

by

Our Adventures In Baking ~ Gluten-Free Pineapple Coffee Cake

I’ve posted this delicious treat before, but this time my wife made it with ‘King Arthur Flour’s Gluten Free Measure For Measure Flour’ and it came out perfectly!  Here’s the original post details:

~~~~~~~~~~

Here’s a favorite coffee cake recipe my wife found online at ‘Bunnys Warm Oven dot net’ and made yesterday called, ‘Pineapple Coffee Cake’ ~ and it was delicious! 🙂 It was scrumptious and everything you’d want in a coffee cake, plus the flavor of pineapple throughout.

Ours used very well drained pineapple tidbits, and it worked out perfectly.  Here’s a few photos for you ~ enjoy!

~~~~~~~~~~

Here’s the gallery of delicious results ~ enjoy! ☼ 🙂

by

Our Adventures In Baking ~ Gluten-Free Almond Cream Cheese Shortbread Bars

I’ve posted the traditional recipe for this delicious treat before, but this time my wife made it using ‘King Arthur Flour’s Gluten Free Measure For Measure Flour’ which worked perfectly! 🙂 Here are the details from my original post:

~~~~~~~~~~

A new favorite recipe of ours is one called ‘Almond Cream Cheese Shortbread Bars’ that my wife made from a site called ‘Averiecooks dot com’ ~ and it’s certainly a hit in our house!  These are delicious treats, and now that she’s made them a few times, here are her changes from the posted recipe:

– Monitor the cheesecake filling closely as it bakes, and cover it with aluminum foil after a while to avoid browning on top.
– After the crust has baked for 12-15 minutes and before the cream cheese filling goes on top, spread the shortbread crust with a thin layer of seedless raspberry jam.  About 2 teaspoonfuls should do it.
– My wife used her usual frosting instead of the one called for in the recipe, and it’s made with powdered sugar, skim milk and 1 teaspoon of almond extract.  Sprinkle flaked or slivered almonds over the wet frosting.
– Cover with aluminum foil and let set over night in the fridge before cutting into slices.  Freeze the leftover slices. Yields 12 slices – enjoy!
~~~~~~~~~~
Here’s the finished results ~ absolutely wonderful!  Enjoy! ☼ 🙂
by

Our Adventures In Baking ~ No-Knead Crusty Bread

We baked King Arthur Flours’s recipe for ‘No-Knead Crusty White Bread’ found at ‘King Arthur Flour dot com’ this week with great success.  Our previous attempts ~ while tasting great ~ resulted in loaves that hadn’t risen very high, spreading out on the baking sheet. So this time we split the yeast dough into two portions, and baked them individually in our 8.5 inch Dutch Oven ~ an enameled cast iron pot and lid ~ as described in many of King Arthur’s bread recipes.

This is a very simple recipe, and my role was to stir and incorporate the ingredients by hand, and clean up the kitchen afterwards.  We included a portion of whole wheat flour into the recipe, and adjusted the baking time slightly based on our individual oven performance. We placed half of the risen dough into the buttered Dutch Oven, and covered it with the lid to rise again.  After rising, the Dutch Oven was put into the cold oven and baked as the recipe calls for.  It couldn’t be simpler.  The other half of the dough was refrigerated overnight and baked off the next day.

The Dutch Oven keeps the shape of the bread from spreading out, resulting more in a ‘cake form’ rather than a traditional oval artisan loaf shape.  My wife scored the first loaf with a crosshatch design prior to baking, causing it to flatten somewhat and resulting in a loaf that was 2.5 inches tall.  Our second loaf wasn’t scored, which helped it keep its height, resulting in a 3 inch tall loaf which is what we’ll do from now on.  The little hole you see in the top of the second loaf is from the temperature probe, to ensure the loaf was baked to the correct temperature.

Here’s a gallery of our baking efforts this week.  We couldn’t be more pleased with the result of baking our bread in a Dutch Oven ~ enjoy! ☼ 🙂

by

Our Adventures in Baking ~ Panettone Loaf Bread

My wife’s made panettone three times now over the holidays using a recipe called ‘Overnight Panettone’ found on ‘King Arthur Flour dot com,’ and this time she decided to make it in a normal loaf pan to make slicing easier.  The only ingredient we didn’t have on hand this time was dried mango, and in the future we’ll probably just include raisins in our panettone as our own delicious version of raisin bread.

The tricky aspect of this recipe seems to be matching the oven temperature and time to the oven you’re actually using, as ours is very efficient and has resulted in reducing both temperature and baking time each time we’ve made it.  This third time’s been the charm though, as it’s turned out perfectly soft and fluffy, as the panettone can easily become a bit dry if baked just a little too long.

Our experience shows that panettone bakes just as well, if not better, in a standard loaf pan, and I’ve included a gallery of pictures of our results below.  My role in baking this panettone was dish washing, kitchen clean-up, taste appreciation and food blogging ~ it’s a sweet gig if you can get it ~ enjoy! ☼ 🙂

by

Our Adventures in Baking ~ Panettone

With the holidays upon us, my wife decided to make a recipe for ‘Overnight Panettone’ found on ‘King Arthur Flour dot com’ ~ and it turned out as advertised ~ delicious! 🙂  Last year we enjoyed a gift of panettone holiday bread that we were given, so this year we decided to make it from scratch using King Arthur Flour’s recipe.

My role in making our panettone was dishwashing, taste appreciation and food blogging, simply because someone has to do it!  King Arthur Flour’s recipe has everything you need to make your own panettone, so I’ll just attach a gallery of the photos of our efforts in making this traditional Italian treat ~ enjoy! ☼ 🙂

by

Our Adventures in Baking ~ Blondies

As a fan of chocolate chip cookies from my childhood on, a favorite recipe of ours today is ‘Crazy Blonde Brownies’ found on ‘King Arthur Flour’ dot com.  This take on traditional brownies is a chocolate chip lover’s dream ~ and our version includes: milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, butterscotch chips, chopped walnuts, oats, and shredded coconut ~ it’s a sweet and delicious treat!

I’ve shared this recipe previously so I won’t go into a lot of details, but I will add a gallery of photos from yesterday morning’s efforts as they show the process in good detail.  The brownie dough’s pretty stiff with all the added ingredients, but it holds together well in the pan when baked.

Our preference is to not let it get dark brown on top, because we like a nicely soft and chewy result that’s not too firm ~ enjoy! ☼ 🙂

by

Our Adventures in Baking ~ Blondies Recipe

My wife has made the ‘Crazy Blonde Brownies’ recipe found online at the King Arthur Flour website twice now, and it’s our favorite ‘brownie’ recipe – and rivals the best chocolate chip cookies, which are my long-time favorites! 🙂 Our blondies contain semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, walnuts, and shredded coconut – what’s not to love, chocolate chip cookie lovers?!

The photo gallery below shows the results of our first batch, which turned out with a firmer texture, much like a traditional brownie.  The second time around we pulled the blondies out of the oven just a little bit earlier, which provided a softer version which we like the best – enjoy! ☼ 🙂

by

Our Adventures in Baking ~ English Muffin Toasting Bread

My wife decided to try a new recipe for ‘English Muffin Toasting Bread’ found on the ‘King Arthur Flour’ website, and it turned out exactly as described.  It’s a substantial bread that doesn’t crumble or fall apart when toasted, provides a nice foundation for the spreads and toppings of your choice, and tastes great toasted ~ what’s not to love?!  Enjoy the photo gallery of our efforts below.  My role in this toasting bread?  Taste appreciation, dish washing, food blogging and all around Peanut Gallery ~ enjoy! ☼ 🙂

by

Our Adventures In Baking ~ Strawberry Shortcake

My wife decided to try a new recipe on the King Arthur Flour website for Easy Strawberry Shortcake: Take Five (Ingredients).  The shortcakes turned out wonderfully and it’s now one of our favorite summer dessert recipes!  My wife is the chief baker in our family, and my roles are typically in taste appreciation, dish washing and food blogging ~ a sweet gig if you can get it! 🙂