u/ChanceDatabase7202

Our first Pooh Cookbook bake is complete, and another is underway!

There was a good amount of trial and error with this one. The recipes in this book have some confusing measurements, and the conversions aren’t terribly straightforward. For instance, this recipe called for “8oz self raising flour (or 8 rounded tablespoons)” but 8oz of flour is 225 grams, which is about 1.5 cups of flour, which is way more than 8 tablespoons.

We also had a little trouble with the bake time, which is why some of the cookies are far darker than the others. Those were the first batch, and they got too much time in the oven. The second batch got less time and we also flattened them for a more even cook.

Overall, definitely a success!

…that I have taken a photo of.

One of the Thanksgiving traditions in my family is that my uncle makes an ice cream cake shaped like a turkey as part of our dessert. Two years ago, he passed that responsibility over to me. The first three turkey cakes are his, and the last two are mine.
Also pictured: my friend and I assembling the cake two years ago and the molds used to make the cakes.

The inside is typically vanilla, strawberry, and chocolate, and the outside is either coffee or chocolate.

My copy of the Pooh Cookbook by Katie Stewart has arrived! My mom and I are planning on making our way through it this summer before I head back to school. We will be starting with the Honey Cookies, which we will be baking tomorrow.

The book is so cute! It’s got illustrations and quotes from “The House at Pooh Corner” by A.A. Milne, and the recipes seem delightful! I’m so excited to get started!

Which recipe should we do next? And which recipes would you guys like to make?

(I am new to this sub, so if this post does not meet the requirements for this sub, let me know and I will take it down. I just thought this would be fun to share!)

It’s pretty much what it says on the tin. I’ve been watching GBBO with my mom, and I’ve been getting into baking these past few weeks. I decided to give monkey bread a try, since I loved it so much as a kid.

It turned out a success, and everyone in my family ate it! Even my brother, who is a super picky eater!

This recipe was even yummier than the kind I ate as a kid because the monkey bread is covered in caramel sauce instead of icing, which was also my first time making caramel!

All around a very exciting baking adventure for me! Hoping for many more successes in the future! :)

I just baked bread for the first time! My mother and I have been watching Bake Off, and I was inspired to try my hand at bread baking. The first three images are of my practice run mini-loaves, and the last two are of my big loaves! I was very happy with the results, though the bread needed more salt than indicated in the recipe. Next time, I will add extra salt so it’s not so bland.

The recipe I followed was this: https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

INGREDIENTS
4 cups (512 g) unbleached all-purpose or bread flour
2 teaspoons (10 g) kosher salt
2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
2 teaspoons (8 g) sugar
2 teaspoons (8 g) instant yeast (you can also use active-dry yeast. That’s what I did. Just activate it with the sugar and hot water first.)
room temperature butter, about 2 tablespoons

INSTRUCTIONS
Mixing the dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Add the water. Mix until the flour is absorbed.
Let it rise. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
Preheat the oven to 425ºF. Grease two 1-qt or 1.5-qt oven-safe bowls with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls.
Let the dough rise again for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.
Bake it. Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

For my mini-loaves, I simply quartered the ingredient quantities and followed the instructions exactly as written. It does make for a good amount of bread when using the full quantities, so make sure you have plenty of people to share it with!
This was so fun!