Tuesday, August 19, 2014
Hello baking world.
It's been a long time.
I'm missed you so.
I'm so glad I'm back to baking! Wooo~! It's been way too long. 2013 was a crazy year for me! And I guess since we're past the half way mark for 2014, I can safely say this year was crazy too! Moving from CA to HI was very stressful. Yes indeedy. And adjusting to island life? Well, I'm still working on that. Adventure!
I almost didn't make these biscuits. I said the same thing I've been saying over the past year. "Oh, I'll start baking with the group next month." But then, the blogroll started coming up last night, and that got me motivated to get off my arse and start baking. Yeah! Thanks baker buddies!
So, baking powder biscuits. Pretty tasty. And very easy to put together! Though, I have to admit something...this biscuit pictured above...well, it's the only biscuit that came out pretty. WAH-wah. All the other biscuits were too thin and looked more like weird sugar cookies. I patted out the dough way too thin when I was cutting. The good thing is, they all tasted good. Especially, when slabbed with butter and honey. Yum.
For the recipe, you can check out page 211 and 212 of Baking with Julia by Dorie Greenspan, or also it can be found here. Huzzah! Also, if you're interested in biscuits, check out the TWD blogroll!
Notes: Required 2 cups of APF; replaced 3/4 cup of APF with whole wheat pastry flour. Required 1/3 cup of shortening; replaced some of the shortening with about a tablespoon-ish of butter. Placed the cold milk in the freezer while assembling/mixing the rest of the ingredients. That helped with keeping the butter and shortening cold while kneading. Next time, need to pat out the dough about half an inch thick.
Monday, May 27, 2013
Like all pockets of flavor, such as raviolis and wontons, these Savory Brioche Pockets are satisfying, tasty, and of course, a pain in the butt to make. You have to roll out dough, cut out 24 circles, fill it with goodness, and then seal them. Ugh...too much work.
Though, I guess it was worth it. They were filled with caramelized onions, goat cheese, potatoes, and blanched asparagus. MmMmm....
I think next time I'll just make half moons or triangles to save time. And I would definitely add more cheese. I love cheese. Or go with something else...I'm thinking something with curry in it.
For the recipe, check out Carie's blog, Loaves and Stitches. She was this week's host!
Tuesday, May 7, 2013
I used three different pan sizes for the cakes; mini muffin, regular muffin, and ramekin. The ramekin one was definitely my favorite. It was the perfect ratio of rhubarb and cake. Also, it had a large surface area to plop a dollap of whipped cream on top. The juices from the rhubarb took it's sweet time as it slowly seeped into the cake and gave it a nice pang of sourness. And even though, I don't like the consistency of the cake, I thought it was very nice when you have only a small layer of it. The muffin pan ones had way too much cake and not enough rhubarb.
Though I have to say, no matter what pan size I used, the cakes looked really ugly. When I flipped my first batch of cakes over, I was so sad. They were so chock full of crevices, it gave me the chills. BLEHHH.....I think next time I'll just frost the whole baby cake with whipped cream.
For the recipe, check out Erin's blog, When in Doubt...Leave it at 350 or better yet, get a copy of Baking with Julia and join in the fun! Also, if you're interested in how other TWD baker's made their cakes, check out the blogroll!
Tuesday, April 30, 2013
I actually made Pizza with Onion Confit in January, but I never posted it. Below is my late post that sadly stayed in limbo for four months:
This week's recipe was pizza with onion confit. At first, I wasn't very impressed with the pizza. I either rolled the dough out too thin or cooked it too long. The crust was way too crunchy for me, but the toppings made it worth while. I devoured the whole thing all by myself. MuHAHAHa!!! I fell asleep in a food coma for 5 hours. What a great day...
For the toppings, it was recommended by this week's host to add blue cheese and fig to the pizza. I thought this was a brilliant idea and so, I went with it. On top of the confit, I added figs and parmigiano reggiano, arugula, and blue cheese dressing. The texture and flavors were amazing. The crunchy arugula and sweet, chewy figs did a great job mellowing out the sour onion confit. And about half way through inhaling the pizza, I added extra shaved parm on top for a little bit more saltiness. So good....