RWood

I'm actually making a grandma pizza tonight. Which is similar to Sicilian, thicker crust, but toppings are put on in different order, etc. There are many recipes online for this type of pizza. I'm a big fan of Tony Gemignani. I use his pizza Bible for a lot of my pizza dough and sauces (he has all the styles in there.) But, I used a recipe from a guy on YouTube (page is Kitchen & Craft). It came out very tasty. He does have a Sicilian on there as well.

Red wine poached Pear and Frangipane Tart for Thanksgiving. No pumpkin lovers around here 🤷‍♀️

I'm cooking the majority of the meal (as usual). I putting a turkey on the grill to free up space, we have a Cure 81 Ham since my mother doesn't do bird. I'll be making my cornbread dressing, brussels sprouts, mashed potatoes and a poached pear almond tart. My mother will make my grandmother's cranberry relish, sweet potato casserole and squash casserole. We're gonna have probably 15 people here.

My mom's cousin is moving back to Georgia from California like we did. My mom is picking her up now, and I made a quick cheese board for dinner to have with our champagne 🥂.

Nice! I'll give it a try. Thanks!

The recipe calls for two egg whites whipped to soft peaks then folded in, so that's basically raw egg whites in the marshmallows. I've made them like that several times, and they were fine. But, I thought I would try the dried whites just too see if there was a difference. I felt like it would be less of a worry since they were being shipped.

When I make marshmallows, I like the Smitten Kitchen recipe that is a whipped sugar/gelatin mix, but had two beaten egg whites added at the end. So, since I was mailing them and was iffy on the raw egg whites thing, I used egg white powder. The brand I had was from King Arthur, and the marshmallows didn't taste any different. I don't know how they would taste by themselves though. I was planning on using it when I try the toasted marshmallow experiment.

I was kinda wanting the marshmallow to be a layer, with the flavor and texture of being toasted, which may be too much to ask in a bonbon. When I've made toasted marshmallow ice cream, I've toasted them really well, then melted into the milk/cream mixture. The flavor really comes through. But, it could work in a ganache, just wouldn't be like a s'mores texture wise. This may be a project for another time, not around the holidays.

I have seen the toasted marshmallow flavoring, I use their birthday cake flavor, so that is a thought. I may try a small batch of the buttercream idea I mentioned, but if that is a bust, the flavor may be the way to go. Thanks for the help.

So, since I'm finally getting organized after moving, I'm planning on making some chocolates for the holidays and want to make a s'mores. But, to me it's not s'mores unless the marshmallow is toasted. I was thinking of piping the marshmallow into some molds I have, then lightly toasted them, letting them firm back up and placing them in the shell. Potential for being messy I'm thinking. I do have a small butane torch. My other thought is too toast the meringue before it setting. I make a toasted marshmallow buttercream that I run a torch over the meringue several times and mix it in before adding the butter. So, I was going to experiment with that first. I'm thinking of using dry egg whites for the meringue as gelatin based marshmallows don't seem to hold up as well to torching, at least from my experience. Any other ideas?

It would be good on pumpkin too. It's Brown butter, brown sugar, oats, walnuts, cinnamon and salt. I can eat it by itself too 😊

Cleaned out the banana graveyard and made three big loaves of banana bread with walnut oat crumble topping. And a few Halloween cookies. I always have big plans for decorating, but then it becomes "slap some icing on them and give them some eyes, done" 😁🤷‍♀️

My friend Michelle asked me to make Book from Hocus Pocus for her daughter's birthday tomorrow. Cake is red velvet and cream cheese filling. She has a big weekend of seeing Slipknot in Atlanta, and I think the cake is a surprise. She loves Halloween, probably more than me 😊.

I am loving my Ooni. Tonight I made one with caramelized onions, Gorgonzola, pear and arugula and one with pepperoni, olives, red onion and mushrooms. Still nice weather here in Georgia so we ate in the pool house.

Tiramisu cake for my cousin's birthday (she just put her order in after saying I'm having my birthday at your house 🙄). Ugh! Not sure if moving back near family was a good idea 🤪.

Well, I went with the new Ooni Koda 16, hooked up to natural gas. First run tonight. That thing gets hot! Sort of a margherita style and Calabrese salami with arugula and Parm, and a little Calabrian chile oil 🔥.

It is a good CC cookie. And it is all about the chocolate. I made them once with Valrhona's Satilia feves and they were awesome. Big chocolate puddles ☺️. But I like that kind of stuff. I got griped at by my mother who is not a dark chocolate fan though 🤷‍♀️.

I have no idea how it would work in sugar, but Trucolor has made a heat stable red food coloring for baking. I bought it to try for Red Velvet cake, but haven't had a need to make it yet, so I can't say what it's like. But you could research and see.

Finally getting around to baking again after the move. Chocolate Peanut Butter cake for my dad's 75th birthday today. He's a Harley guy, so I did abstract Harley colors. My plan was to make him a standing motorcycle cake, but I'm not that unpacked and organized yet. I'll put that on the calendar for next year 😊.

I'm still mad at CFA for getting rid of cole slaw. A Southern company and you get rid of cole slaw?!? So not right. I put it on the chicken sandwich. Honestly, I prefer Popeye's if I'm doing fast food chicken sandwich, but their cole slaw isn't that great. And when I think fried chicken, I don't say, Oh I would like kale crunch salad with that 🙄. I heard that there are still Atlanta locations that didn't take it off the menu, but won't be fighting traffic there for that.

Chocolate Stout cake is one of the best chocolate cakes. And Bailey's is one of my absolute favorite things 😊. Stuff shouldn't be that good, it's dangerous. 😁

Corned Beef cooked in Guinness, Colcannon and Horseradish sauce. I ended up making both potatoes and cabbage in with the meat as well. Had a bunch and needed to use it. Also had chocolate Stout cake with Bailey's buttercream.

Thanks, I have noticed some seem rather tall and open. I want to get the top heat, so that's good advice. My brother in law has an Ooni, and he seems to like it. I've noticed they have a new larger one, which might be worth looking into. We don't know yet what we will have, we are going to look at houses in a couple of weeks. I'm thinking some of the ones that are pre-made and can be installed on the counter, and I'm having a gas hookup. I really don't want to clean up ash.

Not sure yet. I'm researching now. Depends on if the house we buy has a kitchen outside already or if we have to build it.

Pizza party for my birthday (that I made 😁). Margherita, Mushroom with fontina and havarti, and sausage, pepperoni and onion. I use the dough from The Pizza Bible by Tony Gemignani. His Tony's Napolitano in North Beach is my favorite. I bake on a stone that I use on the Weber for now. We are moving soon, so I'm planning on putting in a pizza oven in our outdoor kitchen.