Krista Tracy

Made a batch of chocolate bagels. The chocolate is very subtle. I will be adjusting the recipe to amp up the chocolate flavor without adding chocolate chips, too messy in the final product. My thought process: 1. Add 50g melted semisweet chocolate. 2. Drop the 275g of water and swap in 260g of whey. 3. Reduce brown sugar from 65g to 50g. I think these changes will get the recipe where I want it flavor wise without crossing over into dessert/cakey territory.

Making a batch of discard sourdough brioche toasted onion flavored burger/sandwich buns today. I’m kicking myself for not thinking about rehydrating minced onion to really bump the flavor up. Next time I will remember.

Drained for 15 minutes so I t retains some of the whey. Using some in a simple tomato sauce tonight. Now I have whey to bake with as well😊

I did a long ferment on leftover cookie dough from my order earlier this week. They came out great!

Making ricotta today. Doing half gallon batches. First of three. I will end up with around 2 2/3 cups from each batch. Raw milk Raw cream Sea salt Vinegar/lemon juice This one will be plain, the other two I might flavor. Not sure yet.

@queem_deandruh here is the article

@likejaggeruk here are all the recipes in one place.

This is a long one but I put all my recipes for tonight in here. @carebellami here you go!

After dinner blackberry cobbler and vanilla bean ice cream. I will put together a menu/recipe card and share all the recipes from today here in a few minutes.

Dinner is finally ready!! Blackberry cobbler is baking and should be done by the time the guys finish eating. Everything came out beautifully!

Three words my friends….honey butter glaze. Holy moly!

Moving right along. BBQ sauce is in the fridge. Pickled red onions are in the fridge. Made a homemade thick and creamy avocado oil mayo and now the potato salad is in the fridge. Getting ready to start putting the beans together so they are ready to go in the smoker for the last two hours. Then it’s cornbread and blackberry cobbler time.

And so it begins….homemade ketchup for my Bourbon BBQ sauce. Ribs will be smoked today. The husband is taking care of the ribs and I’ve got the sides covered. I am making smoked brown sugar bourbon bacon baked beans, tangy mustard vinegar potato salad, pickled red onions, buttermilk jalapẽno cheddar cornbread and a rustic blackberry cobbler.

Got all my orders caught up and delivered. These mocha espresso bagels are insane! I am definitely making some tomorrow for my house.

Not the prettiest dish to plate, but man oh man does it pack a lot of flavor. Trecce pasta tossed with a very simple rustic Campari tomato and ground beef ragu with shallots, garlic and fresh rosemary. Topped with Stracchino cheese, pecorino and Parmesan before going under the broiler. Fresh sourdough baguette with roasted garlic/rosemary/garlic chive butter. I am so not getting everything baked today I wanted to. Tomorrow is another day!

Taking a quick break from baking to go vote. Then it’s cookies and mini bagels time. I will squeeze dinner in there some where before the guys head off to Scouts.

Recipe/Menu card for the salmon dinner and dessert I made last night featuring pecan flour from TLC Ranch.

Woo wee dinner was fun tonight. @Cindy_TLC_Ranch your pecan flour has truly been inspiring and I used almost all of what was left from the sticky rolls to make dinner for my guys tonight. For the main course I made pecan crusted maple Dijon salmon with a garlic chive horseradish aioli, shaved brussel sprouts with shallots and bacon, and duck fat tossed roasted sweet potatoes with maple bourbon glazed pecans. Dessert is a pecan shortbread tart shell filled with whipped vanilla bean mascarpone and crème fraîche. Topped with maple bourbon glazed pecan garnish. To quote @Ragin_Cajun79 “cook like you care”. My guys were well and truly happy with their dinner tonight.