A Holiday TARDIS - what are you snacking on?

I made a special Holiday treat for you all.

I build a gingerbread TARDIS!





The video is the treat, I kind of ate the results.

What are you guys snacking on today?

Today I am snacking on gingerbread.

I don't have a Tardis though I bet one could be made out of Caramel Popcorn.

I received a package of Caramel Popcorn for Christmas so today I will be snacking on caramel popcorn.

I played with the links a bit, can someone check to see if clicking on the picture will take you to the video?

It does! Now I'm going to watch it!

That was fun! And the wooden sheep talking out of its butt was pretty hilarious, adding to the fun. Thank you for sharing it, R!!

I have a question though I feel I probably know the answer.

Did you make the Tardis of gingerbread, like a cake or with gingerbread squares?

That might have been in the video though, I am sorry I will have to wait until early tomorrow to watch the video due to my internet provider.

snacking on a household specialty: acorn spicebush cookies with toasted black walnuts on top.

I'm resharing the video and this thread to my Facebook.

Anne Miller wrote:I have a question though I feel I probably know the answer.

Did you make the Tardis of gingerbread, like a cake or with gingerbread squares?

That might have been in the video though, I am sorry I will have to wait until early tomorrow to watch the video due to my internet provider.

I made it more like a gingerbread house.  Slabs and icing.

And lights

Getting it to time travel, vanish, and reappear, was more difficult, but I think it worked.

greg mosser wrote:snacking on a household specialty: acorn spicebush cookies with toasted black walnuts on top.

Don't suppose you have a recipe for that?  Or is it a family secret?  

I put brisket on the smoker at 4:30 a.m.   now that it’s off and rested, I’m snacking on that but I have to stop as we are supposed to be serving it tomorrow.   I was afraid if I waited until tomorrow to smoke it, it wouldn’t be done in time.

r ranson wrote:

greg mosser wrote:snacking on a household specialty: acorn spicebush cookies with toasted black walnuts on top.

Don't suppose you have a recipe for that?  Or is it a family secret?  

i do! i’ll dig it back out when i’m not bouncing this baby for her afternoon nap.

I love that Tardis!  It reminds me of some of the cool creations on the Great British Baking Show.  They sure like like their "biscuit" houses.  I still have trouble with that term.  For me, "biscuit"makes the cookie not sound very appealing to me, like it would be savory or something.

As for what we just snacked on - nice hot coffee and ciabatta rolls.  After years of breadmaking, I think I've finally honed in on some of the very best sourdough recipes - and this is my favorite. It's by Alexandra's Kitchen, a wonderful, very explanatory baking site.  I use a Camaldoli sourdough starter, which I've managed to keep going about 7 years now, incredibly.  That's a record for me.  I've tried several starters over the years but I like this starter because it's more versatile - it's less sour, but faster acting. It multiplies quickly without over-souring.  So I can make a slightly sour bread (even a sweet bread will taste normal), or I can make a very sour San Fransisco type sourdough just by retarding the dough in the refrigerator longer.

This baker Alexandra, she uses the fold method of dough development. I'd never tried that before and now I'm hooked! It's so much easier than kneading!  (It's not only easier with wetter doughs, but it's also easier when one has chronic fatigue...so much less physical effort!)  The gluten development is excellent and better than I ever achieved by kneading.

Now my ciabattas are just like when I've bought them from a bakery. Thick, tasty crust, big bubbles, both crusty and airy.  I make two batches at once and freeze them.  Then pop them in the toaster at will and they are like fresh again.  My husband likes his batch stuffed full of kalamata olives, which I put in the dough at the folding stages, so that the olives don't pop out of the rolls.

Alexandra Cooks Simple Ciabatta bread

This author is so good at explaining methods, too.

Nice! Making potica today, half walnut filling, half cinnamon filling. 😋

Modified for no knead.

That tardis looks like real fun R Ranson! Great special effects in the video, well done.
Just finished our evening meal here - joined by a friend that has travelled up from Southern England bearing gifts! Pudding was a genuine Bakewell pudding picked up in Bakewell on his way through.

source
Yummy!

Very fun, R! Opens up a whole new world of ideas for gingerbread creations.

greg mosser wrote:

r ranson wrote:

greg mosser wrote:snacking on a household specialty: acorn spicebush cookies with toasted black walnuts on top.

Don't suppose you have a recipe for that?  Or is it a family secret?  

i do! i’ll dig it back out when i’m not bouncing this baby for her afternoon nap.

just realized i never came back with the info! here’s the ingredient list:

3 trees and a bush cookies

8 Tbsp/ 1/4lb butter
1/2c maple syrup
2 egg yolks
1 scant tsp vanilla

1 1/4 c acorn flour
1/2 tsp baking soda
3 tsp ground whole spicebush berries
1/4 tsp salt

lightly toasted black walnut kernels (just a bit, less than 1/4c per batch) for topping

the egg yolks make these fairly soft. the dough needs to be fully chilled before portioning out. space well because they do spread a bit. ~12 minutes at 350F (~176C).