flamedot Coconut pandan sorbetto and organic Sulawesi vanilla with bamboo charcoal ice cream. Indonesia is ridiculously delicious :D 15h
  •   sherwills Have had a quick day tour of Jakarta ages ago. Must stay longer and venture out to other areas next time 11h
  •   flamedot @sherwills Flights over are so cheap so there's really no excuse :P 11h
  •   pearl_80 Hey gurl 6h
  •   flamedot @pearl_80 Why hello there, darling! 5h

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flamedot I haven't really experimented with whole wheat flour before so I thought I'd buy a bag of it and get to work - mainly because I ran out of regular flour. I made this loaf of no-knead bread with 100% whole wheat flour and cream and water for the liquid. I don't think it's too shabby! 3mon

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flamedot I attempted another loaf of slow cooker bread. This time I didn't let it proof beforehand. The loaf came out dense but still tasty. It must've been the flax seeds and sunflower seeds :D 4mon

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flamedot A friend in snow school had his birthday today and I made him a double-layer chocolate cake with chocolate sour cream frosting as well as a käse sahne torte using his grandma's recipe. Little did I know that I was just in time for National Chocolate Cake Day! Happy birthday, Räto! 4mon

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flamedot Say what you want about me, I don't care. But if you ever say a bad word about my bacon fat chocolate chip cookies then we can't be friends. 4mon

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flamedot It was about time Canada got introduced to ANZAC biscuits in all their chewy, oaty, coconutty, golden syrupy glory! 4mon

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flamedot Zucchini bread muffins with cranberries and walnuts: done! And yep, they're stuck in the pan good and proper. Still delicious as ever though! 4mon

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flamedot Something tells me I should've greased the pan before I put my zucchini bread batter in... Oh well. This is an "oldie but a goodie" recipe. Nothing new to see here. 4mon

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flamedot I may just be obsessed with this flax seed loaf. Here it is just before it goes in oven. Look at it all bubbly and waiting. Did I mention that it only costs 70 cents for the ingredients?! 4mon
  •   flamedot @sandra_kashou Oh, this will be perfect for that! Ingredients: 1/2 t yeast, 3/4 t salt, 300g flour, 300g water, 100g flax seeds (about half a cup). Mix it all together in a bowl - it will be a very wet dough. Put the bowl into a large bag (I used a plastic grocery bag) and tie it off. Leave the dough on the bench for 12 hours until doubled in size. Pour the dough into a non-stick or greased pan and bake at 450F / 220C for 45 minutes or until the internal temperature reads 205F / 96C. If you happen to have a silicon loaf pan you can mix the dough up then tip it straight in there to rise then put it in to bake. That's what I use and it saves on greasing a pan and never sticks. Let me know how you go :) 4mon
  •   sandra_kashou @flamedot thank you so much! I will send you pictures :) 4mon
  •   lilbits_n_pieces I'm going to try a loaf too! 2mon
  •   flamedot @lilbits_n_pieces Awesome! Let me know how you go with it. 2mon

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flamedot The no-knead bread journey continues! I've started adding half a cup of flax seeds to my loaves for a bit of texture. I also did the math and a plain loaf costs me 30 cents to make (not including electricity for running the oven). Adding flax seeds increases it to 70 cents per loaf. Not bad at all! 4mon

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flamedot A year later and I finally got around to making pink peppercorn shortbread. I need to find a better way to crush the peppercorns. Maybe if I could get my spice grinder working then it'd all be good. Until then the bottom of a frying pan will suffice. 4mon

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flamedot I spent half the day snowboarding and then came back home and made cookies. At the end of it all I looked around and said, "That's a lot of fucking cookies!" I only made four different kinds this time. These ones are snickerdoodles. Possibly the first proper snickerdoodles I've ever attempted. Not bad for a first try. 4mon

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flamedot Today's breakfast was another delicious loaf of no-knead bread. This time it was coupled with No Name butter and a 69 cent can of Campbell's tomato soup. A perfect way to start a winter's day. 4mon

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flamedot Last night we had some friends over for dinner and I took care of dessert. A new apple sheet cake recipe (that I will not be making again) and a pot full of salted caramel sauce. This ski town isn't a party town like back home but I could definitely get used to the dinner party idea. 5mon

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flamedot Yet another one of my weekend experiments - I made my way through 7 new recipes! These ones are gingersnaps/gingernuts. Look at them all crackly on top, crispy on the outside, chewy on the inside. I shared them amongst the snow school boys here and they were gone in one minute flat. I guess I'll be making them again! 5mon

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flamedot This one is for all you fellow crumb structure peepers out there. I love a good crumb shot! This is the inside of my latest loaf of no-knead bread. Thanks to the high hydration of the dough there were lots of awesome holes through my loaf. Somebody hand me some butter... 5mon
  •   flamedot @leilalikes Awesome. If you happen to have a silicon loaf pan you can mix the dough up then dump it straight in there to rise then put it in to bake. That's what I use and it saves on greasing a pan and never sticks. I'm super lazy when I want to be :D 4mon
  •   leilalikes Attempted a couple times - tasted and looked good, great crust. Only thing I found was the inside was moist. I used an instant read thermometer and got 210F each time. Did you ever experience this? 4mon
  •   flamedot @leilalikes What kind of moist are we talking about? All gummy and gross or more moist than regular sliced bread? I find that my bread comes out slightly moister than regular store-bought bread. It is possible to reduce the amount of water. I like a high-hydration dough. This recipe uses less water: http://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html I find the bread with less water to be denser. I'm not sure if that's just me though. 4mon
  •   leilalikes Just more moist than store bought bread. Still delicious, just different than what I'm used to. Will try this other recipe just to compare. Thanks! 4mon

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flamedot I have finally made the perfect loaf of no-knead bread! It was crispy on the outside and fluffy on the inside. Most importantly, it tasted amazing with butter! Weekends were made for experimentation and lots of bread :D 5mon

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flamedot Another recipe closer to trying all of my bookmarked recipes this year. This morning I attempted @kenjilopezalt's ricotta gnocchi. It was just as easy as he said it would be and darn delicious when you pass it through a pan of browned butter to finish. And just in time for lunch :D 5mon

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flamedot So, last month I fell in love. I fell in love with this cookie scoop. Or is it an ice cream scoop? I don't really care what it is because it scoops out perfectly portioned cookie dough mounds. Now these puppies aren't going in the oven (not sitting that close together!), no, these are going straight into the fridge to chill out for a few days until the flavours are nice and melded together and everything gets all delicious up in there. This cookie scoop makes me want to make more cookie dough JUST so I can scoop more out. My desire for uniformly shaped and sized cookies has been satisfied. 5mon
  •   cupcakeproject I'd call it a cupcake batter scoop. 5mon
  •   flamedot @cupcakeproject Hahaha, well that makes sense! It's a miracle scoop, good for baking of all kinds :D 5mon
  •   lkobrin @flamedot Wow a week. I will try it. 5mon
  •   flamedot @lkobrin Haha, a day is fine but the longer you leave them the better they taste. They get all caramel-y and delicious :) 5mon

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flamedot Let's get straight to it. From left to right we have: Earl grey white Oreo with a Jaffa (chocolate orange) filling, masala chai Mallowpuff, mocha bacon Toffee Pop. I made these last year for a Fair Trade baking competition in Wellington. I decided to do my own take on three different kinda of bought cookies. I'm pretty sure the Oreo needs no introduction. I rolled earl grey tea leaves and orange zest into the cookie dough and filled it with a Whittaker's chocolate filling that had orange oil added to it. The Mallowpuff is similar to the US Mallomar and the UK Teacake. I made a brown sugar shortbread base with masala chai tea leaves rolled in and made my own masala chai marshmallow. Put them together then dunk it all in Whittaker's chocolate! The Toffee Pop has a biscuit base, a toffee blob, and is coated in chocolate. I went with a chocolate and coffee biscuit base, then made homemade coffee caramel for the toffee. Put those together then dunk it in even more Whittaker's chocolate. I didn't win the competition - I didn't even place - but that wasn't the point. I forget what the point was, but I sure do like a challenge! 5mon

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