tag:blogger.com,1999:blog-60909322809340383682024-02-21T22:03:18.373-10:00sugar butter bakejenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-6090932280934038368.post-73181301624502366072015-03-11T09:34:00.000-10:002015-03-11T09:34:02.933-10:00TWD: Lemon Madeleines<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxnGke24AOwx90Njtv8vxeiAGI0m5RXFglUsnQSFK54X9pKgr2SGLbsm8avhr6ZvrkGnTDLIk81N3Jzm-RgOaJ1lbvV-7KKPWGmTEkpjv3Uur2avb7wi3kDl3etGu-C1iWP7VRbpIhf-E/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxnGke24AOwx90Njtv8vxeiAGI0m5RXFglUsnQSFK54X9pKgr2SGLbsm8avhr6ZvrkGnTDLIk81N3Jzm-RgOaJ1lbvV-7KKPWGmTEkpjv3Uur2avb7wi3kDl3etGu-C1iWP7VRbpIhf-E/s1600/DSC_0037.JPG" height="424" width="640" /></a></div>
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I almost didn't get to take a photo of these. My husb and I scarfed these down so fast. They kept disappearing! Ack!<br />
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I love the lemony goodness of these cookies. The lemon zest really adds a good kick to it. I also like how they make my breath all lemony fresh afterwards. I know it kind of makes it sounds like it might be too lemony, but it's not. It's the perfect amount of lemon and it's great with coffee or tea. Also, they were super easy to make! Huzzah! I'm totally going to make these again and try it with different flavors. Maybe lime. Maybe lilikoi. Guava would be interesting too...<br />
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For the recipe, you can find it in <a href="http://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0547724241&linkCode=as2&tag=doriegreenspa-20&linkId=FTLLHL7Y2KF6BWUJ">Baking Chez Moi</a> by Dorie Greenspan. Also, check out the <a href="https://tuesdayswithdorie.wordpress.com/2015/03/09/bcm-lyl-lemon-madeleines/">blogroll</a> to see more pretty madeleines!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com9tag:blogger.com,1999:blog-6090932280934038368.post-24154809918081285112015-01-28T17:54:00.002-10:002015-01-28T17:54:17.086-10:00TWD: Brown Butter and Vanilla Bean Weekend Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pVOy7kxA9-WITcMM7jO0TB0ME7piCyXIaqfZhiW-fIDRSdKj9OSw04EiEPuJ6siJb786ozcd3rgUT-RWhyphenhyphenmKfatBUQSvwcUbA6-kkTn2RXaQdvjRKWW4pejNThmZOngcy029IBbBfa1K/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pVOy7kxA9-WITcMM7jO0TB0ME7piCyXIaqfZhiW-fIDRSdKj9OSw04EiEPuJ6siJb786ozcd3rgUT-RWhyphenhyphenmKfatBUQSvwcUbA6-kkTn2RXaQdvjRKWW4pejNThmZOngcy029IBbBfa1K/s1600/DSC_0005.JPG" height="425" width="640" /></a></div>
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Oh drat. Always a day late on posting. I could've done it last night but the Husb made some sashimi (woo who!) and we had some sake (double woo who!). Oh such lovely, delicious yuzu sake that made me quite sleepy and happy. But yes, this cake was very easy to make and it smelled amazing when you put the ingredients together.<br />
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However, the flavors were very subtle once completed. I thought the brown butter and vanilla would be more prominent, but it wasn't. Wah wah. The good thing is that it's still a good cake. Very much like a pound cake, but denser and not at all oily.<br />
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I didn't try it until the next day, but it definitely tasted better after toasting the slices. Also, it does a good job soaking up syrups. I had it for breakfast with some lilikoi syrup and it was quite yummy.<br />
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For the recipe, you can find it in <a href="http://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0547724241&linkCode=as2&tag=doriegreenspa-20&linkId=FTLLHL7Y2KF6BWUJ">Baking Chez Moi</a> by Dorie Greenspan and also, you can check out the <a href="https://tuesdayswithdorie.wordpress.com/2015/01/27/bcm-lyl-brown-butter-and-vanilla-bean-weekend-cake/">blogroll</a> for more weekend cakes!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com10tag:blogger.com,1999:blog-6090932280934038368.post-17613102314112001142015-01-21T18:51:00.000-10:002015-01-21T18:51:00.257-10:00TWD: Eastern European Rye<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSkFBQ17oC47H0dm3_Sadoq2gjR0XVaK29G_sUMXesKJnmgHxKFTScS1Tr9RnAQYztBqShbMoxnbmwq-9FDKx4eK37q3NVAnvzSqMN2xaA6oqLaAJG313cD6tHgZVmC4YU0iRO8lJk7Dx/s1600/DSC_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSkFBQ17oC47H0dm3_Sadoq2gjR0XVaK29G_sUMXesKJnmgHxKFTScS1Tr9RnAQYztBqShbMoxnbmwq-9FDKx4eK37q3NVAnvzSqMN2xaA6oqLaAJG313cD6tHgZVmC4YU0iRO8lJk7Dx/s1600/DSC_0075.JPG" height="424" width="640" /></a></div>
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Ok! First <a href="https://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> of the year! Woo who! Well, the first for me that is. Right now, I've been pretty busy dealing with trying to cut down the 9 foot tall weeds in our property. Whacking them down with the weed whacker or sawing the gigantor weeds with the electric saw. Whew! And I'm still not finished! But the good thing is, the wild pigs have helped keep some of it down. Hee..<br />
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Anyway.<br />
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It was fun taking some time off to make this rye bread. Though, I learned a pretty good lesson. I got to get a spice grinder if I'm ever going to make this again. Whew-wee. That was a lot of work grinding up the caraway seeds with the mortar and pestle. It's definitely a sit down and watch TV kind of work. Also, I learned that there are many different ways to shape bread. This is the first time I've ever done this method and it was kind of hard to understand. It talks about sealing seams while rolling and sticking fingers in the sides, then making hospital corners on the bed...Ackk! I was so confused. But luckily, PBS has a <a href="http://video.pbs.org/video/2256396741/">video</a> of Baking with Julia, where the contributing baker, Lauren Groveman, is making pumpernickel using the same method (start at 11:43). Once I watched the video I was set! I still don't know what making a hospital bed looks like, but I was good to go!<br />
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It smelled so good while I was waiting for it to cool down. Ahhh fresh bread. Can't beat that...For lunch (half an hour after baking), the Husb and I had the Open Faced Reuben Sandwich, which is found on the next page. It was sooo tasty. So tasty that we had it the next day for lunch. MmmMm<br />
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For the recipe, see <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570?&camp=212361&linkCode=wey&tag=doriegreenspa-20&creative=380737">Baking with Julia</a> by Dorie Greenspan. Also, check out the TWD's <a href="https://tuesdayswithdorie.wordpress.com/2015/01/19/bwj-lyl-eastern-european-rye/#comments">blogroll</a> for some good looking ryes.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com5tag:blogger.com,1999:blog-6090932280934038368.post-3264428512798087302014-11-11T18:11:00.000-10:002014-11-11T18:11:18.140-10:00TWD: Palets de Dames, Lille Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_66FzhkoQLft00SvtgXEShzfzqk5LNIdrpMNRi9mqFdQMr1cv4rIgRBxZNvyRCv1h9C8vjcBkDeqOo8tDAbjSjs1D114V3FgbAPaAFYO30_WaF0H_DLbmnC2QWt4D7rYs9Ko1tUdtUdC/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_66FzhkoQLft00SvtgXEShzfzqk5LNIdrpMNRi9mqFdQMr1cv4rIgRBxZNvyRCv1h9C8vjcBkDeqOo8tDAbjSjs1D114V3FgbAPaAFYO30_WaF0H_DLbmnC2QWt4D7rYs9Ko1tUdtUdC/s640/DSC_0021.JPG" width="640" /></a></div>
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<a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> is cooking from a brand new book, <a href="http://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0547724241&linkCode=as2&tag=doriegreenspa-20&linkId=FTLLHL7Y2KF6BWUJ">Baking Chez Moi</a>! Very exciting times! Lately, well, actually for a quite a while now, I've been feeling a little guilty since I didn't stay on track with Baking with Julia. But now there's <a href="http://tuesdayswithdorie.wordpress.com/the-rules/">new rules</a> and I feel free! Yippee!!! Ahhahahaha!!!<br />
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Ahem. Anyway. Today's recipe was Palets de Dames, Lille Style. And I have no idea how you pronounce that, but sounds pretty fancy. If anyone knows, please fill me. :D It's a cute little cookie that is kind of cake like and with the icing, is very sweet. It would pair well with a black tea, such as earl grey. MmMmM It is definitely very difficult to eat just one.<br />
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I actually didn't like them the night that I made them. They were better the next day. And I feel like most of the "sugar cookies" I make, I don't like until the following day. I think it has something to do with the icing. It firms up more and the sugary water moistens the cookie a little bit. My SO, didn't like them at first either, but the next day, he thought they were better. Yay!<br />
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For the recipe, get <a href="http://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0547724241&linkCode=as2&tag=doriegreenspa-20&linkId=FTLLHL7Y2KF6BWUJ">Baking Chez Moi</a> by Dorie Greenspan and <a href="http://tuesdayswithdorie.wordpress.com/">join us</a> on this baking adventure! Also, check out the <a href="http://tuesdayswithdorie.wordpress.com/2014/11/11/bcm-lyl-palets-de-dames/">blogroll</a> for more pretty picture of cookies!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com8tag:blogger.com,1999:blog-6090932280934038368.post-47542432264352501492014-09-17T17:59:00.001-10:002014-09-17T17:59:26.086-10:00TWD: Classic French Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2gGOi4eRKRHkxjFBJqXo1ObE8r1sW98A9K1KK8MvXrtPtlLBoVjSekTw65UEEvF62mAoCkSRQDkVeZTm-dDPA6qr11keq38ZtzhcAMsYY4iy_8TwUYV1yclWYrJZOjaCW_XYX-MWErBy/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2gGOi4eRKRHkxjFBJqXo1ObE8r1sW98A9K1KK8MvXrtPtlLBoVjSekTw65UEEvF62mAoCkSRQDkVeZTm-dDPA6qr11keq38ZtzhcAMsYY4iy_8TwUYV1yclWYrJZOjaCW_XYX-MWErBy/s1600/DSC_0050.JPG" height="409" width="640" /></a></div>
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Man. I was ill prepared for this recipe. I had problems up the ying yang.<br />
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First off, I couldn't find compressed yeast. I called a bunch of stores and talked to bakeries, but nobody had it.<br />
Second, I didn't have quarry tiles. At the last minute, I mean, REALLY last minute (I was already on the first rise), I called around looking for some. Nobody had them! Can you believe that?! All three of the big home improvements stores didn't carry them in stock. You had to special order them! Ackk! This is what happens when there aren't any mission style homes around. Sigh..<br />
And third, I only had a 13 inch pizza stone and couldn't fit three 14 inch batards in the oven.<br />
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I was totally stressing out. Especially, after the first rise. Ok. Done with rant.<br />
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All in all, it was worth it! I had so much fun making the dough. I watched the <a href="http://video.pbs.org/video/2250836815/">Baking with Julia episode</a> with Danielle Forestier where she was kneading/pounding the dough on the counter. I thought to myself 850 turns?!! That's crazy! But it wasn't crazy. It was fun! It was awkward at first, but after 100 or so turns, I was a pro. Yeah!<br />
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Oh, also, since I didn't have compressed yeast, I used active dry yeast with just enough warm water (100 F) to make a thick paste. Also, I let the paste sit for 15 minutes, which was during the dough's resting period.<br />
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My first rise was beautiful. Air temperature, 78 F. Dough temperature, 81.3 F. Total rise time, 1 hour.<br />
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After my stress/rant about tiles, I ended up making three 10 inch batards and one boule on my pizza stone and a cast iron skillet (I didn't know what else to use). The boulle ended up taking a little longer on the final rise, so it worked out perfectly during the baking time. Two batards on the pizza stone and one in the cast iron skillet for 20 minutes. Then the boule alone for 20 minutes.<br />
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It smelled so good in the house. When I took the batards out, they contracted and made crackling noises while they were cooling.<br />
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The batard on the cast iron skillet ended up burnt on the bottom, but still good.<br />
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I don't know if it's because I haven't been eating french bread since I've been on the island, but I was VERY happy with the results. Especially, since the Husb got some yummy cheese for us to have it with. MMmMmM...<br />
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The bread was good with cheese, good with roasted bell peppers, and good the next day as buttered toast for breakfast.<br />
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For the recipe, you can find it <a href="http://www.pbs.org/food/recipes/french-baguette/">here</a>. Also, check out the TWD's <a href="http://tuesdayswithdorie.wordpress.com/2014/09/15/lyl-classic-french-bread/">blogroll</a> to check out more french bread!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com3tag:blogger.com,1999:blog-6090932280934038368.post-59782305926028583582014-09-02T17:28:00.000-10:002014-09-02T17:28:45.745-10:00TWD: Oven-Roasted Nectarine Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHuKqBOgn5zEfXWQCnzYMU7eT03EFnjUslNg20f7EPEDhd0DXTbxk-G_ToK_Gp7g8wV3-jRZOzfhh1zwf_mBYZCXAQepWjqOTTJROZRy9ToUFjDPkggPLiM5zy2gyQ09N_7JeDaqwjCeu/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHuKqBOgn5zEfXWQCnzYMU7eT03EFnjUslNg20f7EPEDhd0DXTbxk-G_ToK_Gp7g8wV3-jRZOzfhh1zwf_mBYZCXAQepWjqOTTJROZRy9ToUFjDPkggPLiM5zy2gyQ09N_7JeDaqwjCeu/s1600/DSC_0062.JPG" height="424" width="640" /></a></div>
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Alright..two in a row!<br />
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This week's <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> was to make Oven-Roasted Plum Cakes. In the book, they look super pretty! They are baked in individual soufflé cups. I didn't have those, so instead, I made a cake in an 8 inch square cake pan. Also, the market didn't have any plums! Ackk! So I used two nectarines instead. I was so lucky too. They only had 6 left. Whew.<br />
<br />It didn't come out that pretty. Some of the nectarine halves were being enveloped by the cake. Also, it was kind of hard to eat because the nectarine would just coming flying out. So, I cut the cake into quarters and then cut the quarters into quarters. So much easier.<br />
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I had a piece shortly after baking and I have to say, it was awful. The nectarines tasted like steamed chestnuts and the cake was kind of dry with not much flavor. But! I had it the next day and the flavors melded together much better. The nectarine tasted more like sweet nectarine preserves and the cake soaked up all the nectarine/brown sugar syrup. Yum.<br />
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For the recipe, see <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570?&camp=212361&linkCode=wey&tag=doriegreenspa-20&creative=380737" style="font-style: italic;">Baking with Julia</a> by Dorie Greenspan. You can also watch the video <a href="http://video.pbs.org/video/2256398008/">here</a>. Also, check out the TWD's <a href="http://tuesdayswithdorie.wordpress.com/2014/09/01/lyl-oven-roasted-plum-cakes/#comments">blogroll</a> for more beautiful cakes!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com3tag:blogger.com,1999:blog-6090932280934038368.post-13951111249945481252014-08-19T20:26:00.002-10:002014-08-21T16:45:23.371-10:00TWD: Baking Powder Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfB0MFhYupmhu_ReY-8kGjjnlpuhTKOzi7uxiS_wacpPpvPnonFwVUcF1hFF6_qYCUKu0F3s-zcgm-0rWMpOaX8rDktOa3T97MQ2V26s5RD5hZMwA7sdCHoVQ1gBGewJB_kgq20-OQFUp/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfB0MFhYupmhu_ReY-8kGjjnlpuhTKOzi7uxiS_wacpPpvPnonFwVUcF1hFF6_qYCUKu0F3s-zcgm-0rWMpOaX8rDktOa3T97MQ2V26s5RD5hZMwA7sdCHoVQ1gBGewJB_kgq20-OQFUp/s1600/DSC_0006.JPG" height="425" width="640" /></a></div>
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Hello baking world.<br />
It's been a long time.<br />
I'm missed you so.<br />
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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!<br />
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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!<br />
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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.<br />
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For the recipe, you can check out page 211 and 212 of <i><a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570?&camp=212361&linkCode=wey&tag=doriegreenspa-20&creative=380737">Baking with Julia</a></i> by Dorie Greenspan, or also it can be found <a href="http://www.alacartetv.com/baking/recipes/baking_p_biscuits.htm">here</a>. Huzzah! Also, if you're interested in biscuits, check out the <a href="http://tuesdayswithdorie.wordpress.com/2014/08/18/lyl-baking-powder-biscuits/">TWD blogroll</a>!<br />
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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.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com5tag:blogger.com,1999:blog-6090932280934038368.post-68547696957079925402013-05-27T14:18:00.000-10:002013-05-27T14:19:38.796-10:00TWD: Savory Brioche Pockets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOha4SI47R3bYzIIMWnoMf_7zi5UxsMB1ZhDceCfNIuFNb7EK9JFM90FX6QGPM6LKuDDklz3IEmHq7ju7m7FluMJPfTNhi_QVz_v0d55-Hz1eGeEAmWhxcdyX3KpREmI9uBBSa4U0iPLhg/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOha4SI47R3bYzIIMWnoMf_7zi5UxsMB1ZhDceCfNIuFNb7EK9JFM90FX6QGPM6LKuDDklz3IEmHq7ju7m7FluMJPfTNhi_QVz_v0d55-Hz1eGeEAmWhxcdyX3KpREmI9uBBSa4U0iPLhg/s640/photo.jpg" width="640" /></a></div>
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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. </div>
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Though, I guess it was worth it. They were filled with caramelized onions, goat cheese, potatoes, and blanched asparagus. MmMmm....</div>
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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. </div>
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For the recipe, check out Carie's blog, <a href="http://loavesandstitches.wordpress.com/2013/05/21/savory-brioche-pockets/">Loaves and Stitches</a>. She was this week's host!</div>
jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com1tag:blogger.com,1999:blog-6090932280934038368.post-10822217886262715272013-05-07T18:42:00.001-10:002013-05-07T18:42:07.682-10:00TWD: Fresh Rhubarb Upside-Down Baby Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT_zUwdkRj6cyQIeHe2GJ4fqeDcOuGSaOxw-Os-l4yUVKpMlXf8Ye4b6bKxzcoYVwedIDlCDAezEvZmDUNHVmD4yvIuFLCyNWrFrWIJNmSzNjpHqsAYHK-rDNvRbt35D-t3wkrLrJWDXu/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT_zUwdkRj6cyQIeHe2GJ4fqeDcOuGSaOxw-Os-l4yUVKpMlXf8Ye4b6bKxzcoYVwedIDlCDAezEvZmDUNHVmD4yvIuFLCyNWrFrWIJNmSzNjpHqsAYHK-rDNvRbt35D-t3wkrLrJWDXu/s640/photo.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: inherit;">At first, I didn't really like the taste of these cakes. I thought the cake itself was too thick and processed. I also thought that the rhubarb and the butter cake didn't work well together. I was about to call this batch a massive FAILbake, but then, I tried it the next day and it was so much better. </span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222;">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. </span></span><span style="color: #222222; font-family: inherit;">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. </span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222;">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.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222;">For the recipe, check out Erin's blog, <a href="http://pastrybrush.wordpress.com/">When in Doubt...Leave it at 350</a> or better yet, get a copy of <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570">Baking with Julia</a> and join in the fun! Also, if you're interested in how other TWD baker's made their cakes, check out the <a href="http://tuesdayswithdorie.wordpress.com/2013/05/06/lyl-fresh-rhubarb-upside-down-baby-cakes/">blogroll</a>!</span></span>jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com6tag:blogger.com,1999:blog-6090932280934038368.post-53569923675717443622013-04-30T18:31:00.001-10:002013-04-30T18:31:38.075-10:00TWD: Rewind! Pizza with Onion Confit<div class="separator" style="clear: both; text-align: left;">
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:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3YDJRz1XQycml8RmkqaO7fTOH_54f6IuGS-AquT83P6zU7YiFKUaMYUbbCzE5PhvT9oGUOrJgtHIamOTMINrgzUDaDd0bmxiJ_l2EQtN0VG7FUIaQulNug3fiEecYFBMmhAJblUB4cxj/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3YDJRz1XQycml8RmkqaO7fTOH_54f6IuGS-AquT83P6zU7YiFKUaMYUbbCzE5PhvT9oGUOrJgtHIamOTMINrgzUDaDd0bmxiJ_l2EQtN0VG7FUIaQulNug3fiEecYFBMmhAJblUB4cxj/s640/photo.jpg" width="640" /></a></div>
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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...</div>
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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....</div>
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For the recipe, check out Paul's blog, <a href="http://theboycanbake.wordpress.com/">the boy can bake</a>. He was this week's host! Also, if you want to see other baker's yummy pizzas, check out the TWD <a href="http://tuesdayswithdorie.wordpress.com/2013/01/07/lyl-pizza-with-onion-confit/">blogroll</a>. </div>
jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com1tag:blogger.com,1999:blog-6090932280934038368.post-18795076976018624262013-04-16T18:19:00.000-10:002013-04-16T18:19:01.784-10:00TWD: Madeleines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99mpt-1gr4yskZziDrVqEbyW1XUWfBo7KBArl5glibx0Fjq5Q9WEQUEDWnnT40NlbqglhDlBjz_gZUS9pKSBvyleoylnAhg8E1smyTYBBBhc65Rc2ikASBgsSPg8WBo21AEFEjwnzPDTR/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99mpt-1gr4yskZziDrVqEbyW1XUWfBo7KBArl5glibx0Fjq5Q9WEQUEDWnnT40NlbqglhDlBjz_gZUS9pKSBvyleoylnAhg8E1smyTYBBBhc65Rc2ikASBgsSPg8WBo21AEFEjwnzPDTR/s640/photo.jpg" width="640" /></a></div>
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Finally!!!! I baked! It's been four long months without baking. I missed it so. </div>
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I've been pretty busy at work since two people left in December. I basically took on another person's workload on top of my existing impending doom workload. Plus, last September, I joined a leadership program, which I'm really enjoying, but it has definitely cut into a lot of my free time. Blahhhhhh...</div>
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Anyway. This week's <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> recipe was Madeleines. I totally needed to make these. It felt so good to bake again. I can't really describe the feeling, but it kind of felt...soothing. </div>
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I've never made or had madeleines before. I loved the crisp edges and the quick cakey bite. I sprinkled half the batch with powdered sugar and slathered the other half with an almond glaze. MmMmMmmm Both nicely satisfying. </div>
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For the recipe, check out Kate and Amy's blog, <a href="http://katiethisdell.wordpress.com/2013/04/16/twd-madeleines/">Counter Dog</a>. They were this week's hosts! </div>
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Notes: The experienced madeleine bakers recommend to brush melted butter on the pan twice and to refrigerate it between coats. Also, to refrigerate the batter overnight in the pan. </div>
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I brushed it twice and refrigerated for 2 hours.</div>
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At some point, it would be interesting to compare and see if overnight refrigeration really makes a difference in the cookies. </div>
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<u>Almond glaze</u></div>
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1 cup powdered sugar</div>
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3 Tbs hot water</div>
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1 Tbs almond extract</div>
<br />jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com3tag:blogger.com,1999:blog-6090932280934038368.post-79773199478282527032012-12-18T21:39:00.000-10:002012-12-18T21:41:27.057-10:00TWD: Finnish Pulla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxWJr5cMfy6ItkTncTrPcS1GGTUFtaTmVSyJu1Q7vyCDC219pFycM-5SCUnUyekQeabIWWLWKtOgH35rUM6wgpD8gO7r9wIaSKOEZzDwBEy9ObdXSyYnoXsaQM-6Dv2Ml7FZ8gD3J5k7B/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxWJr5cMfy6ItkTncTrPcS1GGTUFtaTmVSyJu1Q7vyCDC219pFycM-5SCUnUyekQeabIWWLWKtOgH35rUM6wgpD8gO7r9wIaSKOEZzDwBEy9ObdXSyYnoXsaQM-6Dv2Ml7FZ8gD3J5k7B/s640/DSC_0023.jpg" width="640" /></a></div>
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Loved it. Uber soft and fluffy. Sweet with little hints of floral spice. It had both the texture of a bagel and a cinnamon roll. Just loved it.<br />
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I made this after watching two episodes of Downton Abbey. I would usually make the dough in the mixer, but my mind was in Downton. I started mixing it in a regular bowl and I didn't realize what I was doing until I was already kneading it by hand. Wah! I felt like Daisy when Mrs. Patmore points out her bumbles.<br />
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I love Downton. I love this bread. Yay....<br />
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For the recipe, check out Erin's blog, <a href="http://www.thedailymorsel.com/2012/12/finnish-pulla/">the daily morsel</a>. She was this week's <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> host!jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com7tag:blogger.com,1999:blog-6090932280934038368.post-65881710937500542902012-12-04T18:23:00.002-10:002012-12-04T18:24:02.601-10:00TWD: Gingerbread Baby Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcHdCKRqWqyzzSkS5DzpeMYa09CbtFYCiW5Qjro2yzBgDddNxWqWCm6DQYRFktauL3WumP0ZiXUNpB02RPqvlErGszdwLBh9mGyMmCewpYUxPMj_NNlONtSrvgwII0-nGnBNNO_7cZrPt/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcHdCKRqWqyzzSkS5DzpeMYa09CbtFYCiW5Qjro2yzBgDddNxWqWCm6DQYRFktauL3WumP0ZiXUNpB02RPqvlErGszdwLBh9mGyMmCewpYUxPMj_NNlONtSrvgwII0-nGnBNNO_7cZrPt/s640/photo.jpg" width="640" /></a></div>
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Crapola. I need to get off my behind and start shopping for Christmas presents. I can't believe it's already December! I'm usually pretty good and have ideas on what to get people by mid-October. But this year. Oh man....</div>
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Oh well! I'll just distract myself with baked goods instead. This week's <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> recipe is Gingerbread Baby Cakes.<br />
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These things are evil! EVIL I SAY! I couldn't stop eating them! Maybe because they are packed full of caffeine. Or maybe because they are just spicy enough for your body to release some endorphins. I don't know...but I sure did scarf a lot down.<br />
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Alone, they are rich and sticky from the molasses, with a big kick in the face of ginger power. The black pepper is really apparent in the aftertaste. It lingers on your tongue, just long enough, that you lose your willpower and have to take another bite.<br />
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To tone down the spiciness, I made some lemon mascarpone. The sweetness definitely mellows the cake out and brings in yummy tartness into the mix. Yay.<br />
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I liked having the cake either way, but I think I enjoyed it more on its own. Every time I took a bite, my mind would immediately think of the fight scenes from the old Batman TV show. KAPOW! WHAMM!<br />
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For the recipe, check out Karen's blog, <a href="http://karenskitchenstories.blogspot.com/2012/12/gingerbread-baby-cakes-tuesdays-with.html">Karen's Kitchen Stories</a>. She was this week's host!<br />
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Notes: I used random amounts of molasses, because I was running really low on unsulphured molasses. I had 1:1:2 ratio of unsulphured molasses, blackstrap molasses, and agave nectar. Also, I used grated ginger instead of minced ginger. The batter was baked in a mini muffin pan and some of it was placed on a parchment paper lined sheet pan to make mini-cookies/whoopie pie-ish things. Yum.<br />
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jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com6tag:blogger.com,1999:blog-6090932280934038368.post-21724347861910431992012-11-20T18:55:00.002-10:002012-11-20T18:55:40.826-10:00TWD: Best Ever Brownies<div class="separator" style="clear: both; text-align: center;">
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Today was a weird day. I got up (that's normal). Went to work (also normal). And then all of a sudden, one of my lymph nodes was swollen and sore. Just one. What's up with that?!<br />
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It stayed that way for the rest of the morning. Every time I would turned my head, I could feel the lump. By the afternoon, it was gone. No idea what happened there. Poof! Huzzah!<br />
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However, there was a negative repercussion after the disappearance. It left me feeling achey and just plain old tired the rest of the day. I felt and looked like one of those tired people on the 5-hour Energy commercials.<br />
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Blahh....<br />
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Ok. Let's talk brownies. These brownies were good. Not the best, but definitely up there. Like any good brownie, the edges were the best. Chewy. Yum. I also really enjoyed the top of the brownie. The top was so flakey, it was almost like it had a hard icing. It definitely gave the brownie the additional texture it really needed. The rest of the brownie was very fudgey and I have to say, I'm not really down with that. Desserts that taste undercooked or soggy, such as bread pudding or molten lava cake, are just not my cup of tea.<br />
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Even though the middle was too fudgey for me, I think the combo of the flakey top and chewy edges still made it a pretty good brownie.<br />
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I probably won't make these again. Well, I might. Maybe if I combo it with another recipe to get the best of both worlds, I could make the chewiest, flakiest brownie ever. It would be called the Ultimate Brownie. Yes....MUAHAHahaha!!!<br />
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If you love fudgey brownies versus cakey or chewy, try making these. You can find the recipe on Monica's blog, <a href="http://beautifulmess46.blogspot.com/2012/11/twd-best-ever-brownies.html">A Beautiful Mess</a>. She was this week's <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> host!<br />
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Oh no...the big lymph node is back!!! Ackk! I guess it's time for bed....Hopefully this will be gone before Thanksgiving. I don't want to miss out on the massive carbo load. Oh, and I guess seeing friends and family too.<br />
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<br />jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com5tag:blogger.com,1999:blog-6090932280934038368.post-62345012491613776152012-11-07T15:31:00.001-10:002012-11-07T15:31:46.641-10:00TWD: Buttermilk Crumb Muffins<div class="separator" style="clear: both; text-align: center;">
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I'm such a slacker. I made these yum yums last night. They were lovely and quick to make. They're not the most filling breakfast, but they taste pretty good right after they are baked or straight from the toaster oven the next day.<br />
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I love how they are moist and fluffy. It kind of reminded me of a good, not so dense coffee cake or banana bread without the banana. I guess shortening can do that to muffins. Never knew.<br />
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I also liked the subtle tanginess from the buttermilk. It was so delicate, it made me want to eat muffin after muffin to bring out the flavor. Oh muffins, you're so fun and addicting.<br />
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The muffin top was fun too. The small brown sugar crystals gave it a tiny crunch, which reminded of rock candy. Kind of.<br />
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If I make these again, which I probably will, I would want to up the healthiness to these muffins. Maybe add some wheat bran. Or maybe I'll just eat a head of broccoli on the side to make myself feel better. We'll see.<br />
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If you would like to make yourself this quick breakfast treat, check out Alisa's blog, <a href="http://downhomedesserts.blogspot.com/2012/11/buttermilk-crumb-muffins.html">easier than pie</a>, for the recipe.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com2tag:blogger.com,1999:blog-6090932280934038368.post-41897996395577523182012-10-17T17:53:00.000-10:002012-10-17T17:53:41.942-10:00TWD: Bagels<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoH1OlekHUeJYWWddkrVB4vFxi7T2qE2zBUrgG8KDdn5IMUqct0OQQjm3lK4ZhtL87eMaBlv-onJwJViKIVyBw5DFYNWMfz_gRbde6vbzYucAJ_DsD1F1JfW5Np_VEJvJIiIUHjfZbMMFc/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoH1OlekHUeJYWWddkrVB4vFxi7T2qE2zBUrgG8KDdn5IMUqct0OQQjm3lK4ZhtL87eMaBlv-onJwJViKIVyBw5DFYNWMfz_gRbde6vbzYucAJ_DsD1F1JfW5Np_VEJvJIiIUHjfZbMMFc/s640/photo.jpg" width="640" /></a></div>
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You might not believe me, but these two are actually brothers. You might even say they are twins. They are stemmed from the same dough, but were exposed to two different environments to reach their final stage. Below is their life story.</div>
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The first one is named Bagel Fail and the second one is named Bagel. </div>
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Bagel Fail started off with his brother, Bagel, as a large, sticky, but springy dough. Together they grew happily in a nice cozy kitchen. Once they grew too big for their home, they were kicked out, punched in the face, and then...sadly, they were split up from each other.</div>
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They missed each other, but they could never be together again...</div>
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After being brutally attacked, Bagel Fail was immediately rolled, squished, and transformed into a ring toss. He lay sad and depressed in his new home, a baking sheet with parchment paper that had a plastic lid as a roof. He could feel the slight, chilly breeze coming from his new refrigerated environment. He was given a night's rest, but it looked like it didn't do him any good. All he wanted was more rest but sadly, he didn't get his wish. Early in the morning, while it was still dark and dreary, Bagel Fail was taken from his sad home, and was boiled alive, and then baked. He transformed to the experienced bagel he is now. </div>
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Bagel, on the other hand, was given mercy. He was placed in a tightly sealed, glass container and was given a day's rest. He loved his new home. Every hour, Bagel ate and grew happily. Even after a night's rest, he was strong and creating a beautiful and intricate network. When it was his time to move to his final stage of his life, he was ready. Bagel endured the squishing and squashing with vigor. And considered his boiling and baking, a day at the spa. At the end, even though he might have had a little too much sun tanning, he transformed into the beautiful bagel he is now. </div>
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Two bagels from the same origins, lived two different lives. They missed each other every minute they were apart. If Bagel knew how Bagel Fail turned out, he would've been upset, and then immediately, he would've saw Bagel Fail's potential to move to next level of bagelhood, which was to become Bagel Chips. Because everyone knows Bagel is a half full kind of bagel. </div>
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If you would to experience your own bagel stories, check out Heather's blog, <a href="http://www.heathersbytes.com/twd-bagels/#more-3331" target="_blank">Heather's Bytes</a>, for the recipe. Also, if you're interested in looking at beautiful bagels, check out <a href="http://tuesdayswithdorie.wordpress.com/2012/10/15/lyl-bagels/#comments" target="_blank">TWD</a>. They're lovely.</div>
jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com6tag:blogger.com,1999:blog-6090932280934038368.post-51182043535542703292012-09-04T19:01:00.001-10:002012-09-04T19:01:22.402-10:00TWD: Nectarine Upside-down Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFnn_ze9oKEvKB3roPRA1ncPEYbjxkLyDHf-dSYjLNWLjSzvVr2Dfddtt2fK2qlA0KDPiSwwlNUy2Kh2DI9nXIhf3rWumezsY4VHKsXhP58mZlm56JneAIa_hlyi6kjhlXiLuU9RbTMNf/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFnn_ze9oKEvKB3roPRA1ncPEYbjxkLyDHf-dSYjLNWLjSzvVr2Dfddtt2fK2qlA0KDPiSwwlNUy2Kh2DI9nXIhf3rWumezsY4VHKsXhP58mZlm56JneAIa_hlyi6kjhlXiLuU9RbTMNf/s640/photo.jpg" width="640" /></a></div>
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Labor Day weekend was pretty slow for me. I was a sloth. I couldn't get myself off the couch. I mean...I did get a lot done, I guess. Well, a lot done for being glued to the couch.<br />
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I finally got off my butt and made this yummy cake. I really enjoyed the chiffon cake. I loved the super fluffiness of it and how it tasted like angel food cake but not as sweet.<br />
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I'm not sure if I'll make it again. I wasn't super impressed by it. I think it was due to the streusel being in the middle of the fluff. However, I did like the combination of the ginger and cinnamon with the nectarines. If I end up making it again, I would probably change up the layering of the items. Maybe even take the nectarines out and make into an ice cream. MmmMM a sweet caramel topping on a chiffon cake and a scoop of nectarine or peach ice cream with generous amounts of streusel on top. Yum.<br />
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Yeah...maybe I'll try that.<br />
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For the recipe, check out Marlise' blog, <a href="http://thedoubletroublekitchen.com/2012/09/04/twd-nectarine-upside-down-chiffon-cake/" target="_blank">The Double Trouble Kitchen</a>, or Susan's blog, <a href="http://littlefrenchbakery.com/nectarine-upside-down-chiffon-cake/" target="_blank">The Little French Bakery</a>. They were this week's hosts!<br />
<br />jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com3tag:blogger.com,1999:blog-6090932280934038368.post-13411358707249001772012-08-21T20:07:00.001-10:002012-08-21T20:07:07.071-10:00TWD: Popovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08aRBTIBu8Fc0w7zICNUXRMH9ijmoNpDrzFyZTC2EiU0EOdhTBOaY4FCJB_wOqLWDwF3T0_92rkZpfCAfFUVltbRov_GOXXAYcC76O044CEsTaT107H6HmkFksiC7ZlKOzZ7YO83ataQn/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08aRBTIBu8Fc0w7zICNUXRMH9ijmoNpDrzFyZTC2EiU0EOdhTBOaY4FCJB_wOqLWDwF3T0_92rkZpfCAfFUVltbRov_GOXXAYcC76O044CEsTaT107H6HmkFksiC7ZlKOzZ7YO83ataQn/s640/photo.jpg" width="640" /></a></div>
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Last week was Julia Child's 100th birthday. When I heard about it I thought I should probably do something to celebrate but I wasn't sure what. I didn't feel like baking anything. Or cook anything. Hmmm...what to do...<br />
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YES!!!! I decided to...EAT.<br />
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So, the night before, I decided for her big 1 O O, I would have lunch at her favorite taco place in town, <a href="https://maps.google.com/maps?ie=UTF-8&q=super+rica&fb=1&gl=us&hq=super+rica&hnear=0x80e914c76f2d83d5:0xc8d13a64d7ba7648,Santa+Barbara,+CA&cid=0,0,4350562262764240028&ei=Y2k0UMn6KaL7iwLH-oGoBQ&ved=0CMYBEPwSMAA" target="_blank">La Super Rica Tacqueria</a>. Yeah, I couldn't wait. I pictured myself sitting there with my taco in hand and raising it up, and saying, "I agree Julia, these are excellent tacos." And then I would picture her wink at me and say, "yes." Because she would totally wink.<br />
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Sadly, it never happened. When I went by to check out how long the line was (there's always a line), I saw they were closed. Closed on Wednesdays. Sigh....<br />
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So, I decided I would get a crepe at the crepe shop. Yeah! Perfect!<br />
Closed on Wednesdays. Sigh....<br />
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I ended up eating something super healthy that didn't contain any butter. Yeah, I know, pretty whack. Wiggity whack.<br />
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Luckily, that night, my husband made thon à la provençal from Julia's MAFC cookbook. It totally made my day. It was soooooo good. We used our tomatoes from our garden and fresh tuna from the local fishermen. It was so good, we had it another night with popovers.<br />
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I love the fact the popovers are just made up of soft insides and crispy outsides. Though, with the tuna, it was a little too eggy for such a savory dish. I actually enjoyed them more when I had them with strawberries and whipped cream. The eggy flavor seemed mesh well with the sweetness.<br />
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I made a smaller batch of popovers for breakfast one morning. Those were really tasty. Especially since I added a cube of Scharfe Maxx in each cup before baking. Each popover cavern was encrusted with soft cheese. Way to start the day.<br />
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Though my lunch adventure didn't work out, I still think Julia would be happy to know so many people are enjoying her work. Yeah....And I'll just have to go to Super Rica sometime this year and celebrate her 100th. Woo who!<br />
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For the recipe, check out Paula's blog, <a href="http://www.vintagekitchennotes.blogspot.com/2012/08/popovers-twd.html" target="_blank">Vintage Kitchen Notes</a>, or Amy's blog, <a href="http://bakewithamy.wordpress.com/2012/08/21/tuesdays-with-dorie-popovers/" target="_blank">Bake with Amy</a>. They were this week's hosts!<br />
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Note: 1 less egg for savory dishes. Keep the same amount of eggs for sweet dishes. Maybe more salt.<br />
<br />jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com5tag:blogger.com,1999:blog-6090932280934038368.post-86564968761372084582012-08-07T18:38:00.002-10:002012-08-07T18:38:42.213-10:00TWD: Berry Galette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrM9dGKTKQCUP0-yF_bGAv3n82h3zmOvt02mFP6sZ5Czw65OBtXHu_8M-B9beIQpMTsS1uKLBBzNPG4masjIMyxaFxndHfDHUbVsoLIdX33SfVoMfN3dENVore4RRLcDDsGbJ07H6QVZM/s1600/DSC_0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrM9dGKTKQCUP0-yF_bGAv3n82h3zmOvt02mFP6sZ5Czw65OBtXHu_8M-B9beIQpMTsS1uKLBBzNPG4masjIMyxaFxndHfDHUbVsoLIdX33SfVoMfN3dENVore4RRLcDDsGbJ07H6QVZM/s640/DSC_0105.jpg" width="640" /></a></div>
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Berry Galette. Ohhhhh Berry Galette...how much you sadden me. With your sugared fruit filling and flaky free formed crust, how can you be so.......so uneventful?<br />
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I guess it's my fault. I'm not a big fan of baked raspberries. I thought I should add some to see if I still felt that way. Yup. I do. The crust wasn't that tasty either. The flavor just wasn't there and the texture was so-so.<br />
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I tried to spruce it up a bit by pan frying it. It definitely heighten the buttery goodness from the crust, but it still wasn't fantastic. Yup. Definitely, not a a keeper for me.<br />
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My filling was composed of blueberries and raspberries. This week's hosts both did different combinations with strawberries. Maybe I should've tried strawberries. Hmmm...oh well. Check out Lisa's blog, <a href="http://tomatothymes.blogspot.com/2012/08/tuesdays-with-dorie-baking-with-julia_7.html" target="_blank">Tomato Thymes in the Kitchen</a>, and Andrea's blog, <a href="http://kitchenlioness.blogspot.com/2012/08/tuesdays-with-dorie-berry-galette.html" target="_blank">The Kitchen Lioness</a>. They are this week's hosts.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com8tag:blogger.com,1999:blog-6090932280934038368.post-54114462845840283102012-07-31T17:47:00.004-10:002012-08-01T13:14:20.321-10:00TWD: Blueberry Nectarine Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHNk2NwqCVJUdRcYuZu2hgnqFNUmz5akICblnq8pEXo49AYL24jYrqQ4HUETvoBJbHDum3FcefS9Gj2WqJYD5CMSwq9whvT4Ze2OYXzQva_znG53OwEXq5hKBLTbz9vhLv2tPcW3_hrAg/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHNk2NwqCVJUdRcYuZu2hgnqFNUmz5akICblnq8pEXo49AYL24jYrqQ4HUETvoBJbHDum3FcefS9Gj2WqJYD5CMSwq9whvT4Ze2OYXzQva_znG53OwEXq5hKBLTbz9vhLv2tPcW3_hrAg/s640/photo.jpg" width="640" /></a></div>
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Sigh...so sad. Such a tasty pie, but what an unattractive serving...I just can't seem to serve it without uglying it up. I usually slice and serve my pies with a knife and fork, but obviously that just doesn't cut it (Hahaha I'm so funny). I definitely need to get a pie server! Ackk!!<br />
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Even though, the slices are quite sad looking, the sweet fruit filling and the salty, buttery crust really hits the spot on those days where you just want to kick back and watch some TV. Pie is awesome.<br />
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I've never had blueberry pie before, so I can't compare. I asked my husband for thoughts about the pie. He thought it was good and enjoyed the nectarines. The best part for him was how the filling wasn't completely macerated and the fact that you could actually taste the fruit. Neat!<br />
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If you would like to make this pie, check out Liz's blog, <a href="http://thatskinnychickcanbake.blogspot.com/2012/07/blueberry-nectarine-piebaking-with-julia.html" target="_blank">That Skinny Chick can bake</a>, or Hilary's blog, <a href="http://manchegoskitchen.typepad.com/manchegos-kitchen/2012/07/twd-baking-with-julia-summer-fruit-pie.html" target="_blank">manchego's kitchen</a>.<br />
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Note: Used Alton Brown's pie crust recipe. Yum.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com7tag:blogger.com,1999:blog-6090932280934038368.post-87080318351471858872012-07-17T17:10:00.001-10:002012-07-17T17:10:22.532-10:00TWD: Semolina Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp1sRxr3feaDqzIihIPu5j1a4QLyjoN0HH5rgb37dcKDelrOWSq0ixt1OLTM2m8qnynVPWRXhNYRytWHX3j4rDsqUT7O59ohGKh9DvsUu5LCXDRhAYESEbDOlA-OD7_n3uJ1uIGjHIjOu/s1600/DSC_0016.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp1sRxr3feaDqzIihIPu5j1a4QLyjoN0HH5rgb37dcKDelrOWSq0ixt1OLTM2m8qnynVPWRXhNYRytWHX3j4rDsqUT7O59ohGKh9DvsUu5LCXDRhAYESEbDOlA-OD7_n3uJ1uIGjHIjOu/s640/DSC_0016.jpg" width="640" /></a></div>
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This week with <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">TWD</a>...Semolina Bread! </div>
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For some reason, I was really productive the day I made this bread. I woke up at 5:50 am, stood straight up, went to the kitchen and started the bread making process. While I was waiting for the first rise and the second rise, I made apple butter, which I have to say, was totally awesome in flavor content. I also scrubbed my car mats, did loads of dishes, cleaned the kitchen, and did other household chores. I have no idea what was up with me. Whatever it was, it felt great! Woo who!<br />
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When baking the bread, it smelled fantastic in the kitchen. The room had a beautiful sweet bread aroma that reminded me of my time working at a bakery. I was a cashier/cookie maker/cookie eater.<br />
I had a hard time slashing the bread. My super sharp knife kept getting caught on the sticky dough. Maybe there's a trick to slashing dough? If anyone knows one, I would like to hear about it and try it out!<br />
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I enjoyed eating this bread toasted. It had a nutty taste that reminded me of popcorn and toasted walnuts. It especially tasted like popcorn when I slathered melted butter and sprinkled sea salt on it. That was definitely the best way to eat it. Though, I did thoroughly enjoy it with the newly made apple butter as well.<br />
When it wasn't toasted, it had a subtle tangy flavor that reminded me of buttermilk, which I'm not sure why.<br />
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If would like to enjoy making and eating your own popcorn bread, check out Anna's blog, <a href="http://www.keepitluce.com/2012/07/semolina-bread-for-tuesdays-with-dorie.html" target="_blank">Keep it Luce</a>, or Renee's blog, <a href="http://www.thewaytomyfamilysheart.blogspot.com/2012/07/rosemary-semolina-bread-tuesdays-with.html" target="_blank">The Way to My Family's Heart</a>. They are this week's hosts!<br />
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</div>jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com10tag:blogger.com,1999:blog-6090932280934038368.post-3542057035325462622012-07-03T18:07:00.000-10:002012-07-08T17:28:29.629-10:00TWD: Hazelnut Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5e985Tuv7eA5PcAImU4V3BinWZyZzjge8PFFFZMxGwdPuZk43i7tjrPyiQO_PdykGa1EgG-eB9VNtr9yfmysJ_vtSG61zw5OMDe3lGkJT5pqMvVo1XFCZdyJkIbS7NhzO2Kp8v0s53PF/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="uw xO" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5e985Tuv7eA5PcAImU4V3BinWZyZzjge8PFFFZMxGwdPuZk43i7tjrPyiQO_PdykGa1EgG-eB9VNtr9yfmysJ_vtSG61zw5OMDe3lGkJT5pqMvVo1XFCZdyJkIbS7NhzO2Kp8v0s53PF/s640/photo.jpg" width="640" /></a></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When I saw that the next recipe was Hazelnut Biscotti, I was whatever about it. But then...the more I thought about making them, the more I wanted crunch. Everyday, I wanted crunch. I wanted crunch breakfast, lunch, and dinner. Crunch toast. Crunch bacon. Crunch sandwich. JEN CRUNCH!!! Though, nothing seemed to satisfy my crunch craving until I made the biscotti. </span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">They were fairly easy to make. The best part was blanching the hazelnuts. The purple foam and black water was spooowooooky.</span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">During my first bake, there were warm hints of hazelnuts and sweet bread. MmMm...It also reminded me of the smell of popcorn, which I'm not sure if that's a good sign or not, but I like it! </span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When they came out of the oven, the sweet smell of the cookie was abundant. Similar to when you stick your head in a box full of fortune cookies. Ok, I've never done that, but that's the first image that popped into my head when the first bake was done. </span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sadly, my two logs formed into one weird log. So, some of my biscotti looked like Super Mario Bros. clouds. Once, I started I slicing them, I had the theme song stuck in my head. There it is again! Doo do doo. Doo do do do....</span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The second bake took a lot longer than I thought. But they were worth the wait. I took a huemungo bite and with a loud crunch I was satisfied. </span></div>
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These babies are also satisfying with some hot chocolate, warm milk, or black tea. If you would like to make some of your own (I'm not sharing), check out Jodi's blog, <a href="http://homemadeandwholesome.wordpress.com/2012/07/03/hazelnut-biscotti-twd/" target="_blank">Homemade and Wholesome</a>, and Katrina's blog, <a href="http://www.bakingandboys.com/2012/07/twdbaking-with-juliahazelnut-biscotti.html" target="_blank">Baking and Boys</a>. They were this week's hosts. Yay biscotti!</span><br />
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">-----Update-----</span><br />
<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here's a picture of my Super Mario Bros biscotti:</span><br />
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<span style="background-color: transparent; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com9tag:blogger.com,1999:blog-6090932280934038368.post-22394706342264834212012-06-19T19:57:00.001-10:002012-06-19T19:57:08.864-10:00TWD: French Peach Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4p-TDWrYtsQ9cj41jRWa5bQSPOGNaKWzr0jGKPkWleDJtoPWdrSO7utrk-cRJZSw7EfHPT9vSR07H0Ks2b9iUqOHcSTTPMkWTnY-s5CUwA4pKBh0zKoNITxamllVaKRFve4fRtme4WWe/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4p-TDWrYtsQ9cj41jRWa5bQSPOGNaKWzr0jGKPkWleDJtoPWdrSO7utrk-cRJZSw7EfHPT9vSR07H0Ks2b9iUqOHcSTTPMkWTnY-s5CUwA4pKBh0zKoNITxamllVaKRFve4fRtme4WWe/s640/photo.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.8032012740150094" style="font-weight: normal;"><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">This week at </span><a href="http://tuesdayswithdorie.wordpress.com/"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">TWD</span></a><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">, we were suppose to make a French Strawberry Cake. Instead of strawberries, I made it with peaches. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">We had a bbq last week and had some leftover peaches when we made grilled peaches with rosemary ice cream (from </span><a href="http://cookingwithmichele.com/2009/06/rosemary-ice-cream-with-grilled-peaches/"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Cooking with Michele</span></a><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">). Yum! </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Since I couldn't get myself to buy strawberries when I had perfectly yummy fruit at home, I went with peaches.</span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">This was a pretty intimidating recipe. From reading the </span><a href="http://tuesdayswithdorie.wordpress.com/"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">TWD</span></a><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> bakers' failures and successes, I got a little scared. Since it's a genoise cake, the egg/flour folding was the make or break stage of the recipe. I took the advice of a fellow baker and sifted the flour into the batter. This definitely helped decrease the clumps and decrease the folding. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I didn't have a 8" pan, so I used a square pan, which made the cake look like a cute french cake. Yay. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">The day I made the cake, I felt it had a very subtle peach flavor and the cake itself was quite dry. I was quite disappointed with it all and was thinking of throwing the whole thing away. But good thing I'm a lazy bum and just stuffed in the fridge, because the next day...man oh man....it was soooooo much better! It seemed the cake just needed a little time to absorb the moisture from the peaches. It turned out to be moist and airy with a beautiful peach flavoring. Very nice. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Since I had some leftover grilled peaches with brown sugar syrup, I drizzled that on top of the cake. It made it even better. It gave the cake a smoky flavor to it. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">If you are interested in making this wonderful cake, check out Sophia's blog, </span><a href="http://sophiasbaking.blogspot.com/2012/06/twd-french-strawberry-cake.html"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Sophia's Sweets</span></a><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">, and Allison's blog, </span><a href="http://thinklovesleepdine.blogspot.com/2012/06/twd-french-strawberry-cake.html"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Sleep Love Think Dine</span></a><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">. </span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Notes: I used 4 good sized peaches for the filling. Since they were pretty juicy, I cut them a little differently. I cut them in half, twist the halves apart, and then using a paring knife, ran the blade around the seed. I grabbed the tip of the seed and popped it out. If anyone knows a better way to keep a peach intact, please tell me. It took me a few peaches to figure this method out. Hmm..I guess I could’ve googled it. Lesson learned (the hard way).</span><br /><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I didn't have a slotted spoon, so I used a colander with a bowl under it to drain the peach mash liquid. </span></b>jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com6tag:blogger.com,1999:blog-6090932280934038368.post-35733570383363597682012-06-06T18:57:00.001-10:002012-06-07T18:25:18.561-10:00TWD: Oasis Naan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe9EfVdJc348o04vjfdfDEcpI1aQyZBwlrG7KY2_xtNpS_kwqg9s2okIcZ21Yi65d7fEhOLm-OjP6CUlnd1OApUhXFG2MUu15erKo3sBueuwY32FRqtZ2i3WkB0qH54ll9cHjYzVA-Ct4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe9EfVdJc348o04vjfdfDEcpI1aQyZBwlrG7KY2_xtNpS_kwqg9s2okIcZ21Yi65d7fEhOLm-OjP6CUlnd1OApUhXFG2MUu15erKo3sBueuwY32FRqtZ2i3WkB0qH54ll9cHjYzVA-Ct4/s640/photo.jpg" width="640" /></a></div>
Who doesn't love a pretzel? That's what it tasted like to me. A really chewy bread with flakes of salt and green onion on it. mMmMmMmm....<br />
I made four round oasis naan to go with our take-out Indian food. We had tikka masala and saag paneer. The naan didn't taste like something I would find at a restaurant, but it was still tasty with the food.<br />
I used a pizza stone to make these, so I made them one by one. Each a little a different. The first one was by the book. It came out super pretzel like. The second, I decreased the borders. The third, I made it thinner and decreased the borders some more. Also, I added the green onions 4 minutes in, because they were burning. By the fourth one, I decided to go even thinner. It made a nice crunchy bottom with a soft layer on top.<br />
Next time I make these (if I'm not too lazy), it would be better if they were even thinner. Also, I would decrease the baking time by 3 minutes.<br />
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For the recipe, check out this week's hosts, Maggie of <a href="http://alwaysaddmorebutter.wordpress.com/2012/06/04/baking-with-julia-oasis-naan/" target="_blank">Always Add More Butter</a> and Phyl of <a href="http://gaaarp.wordpress.com/2012/06/04/oasis-naan-twd-bwj/" target="_blank">Of Cabbages & King Cakes</a>.jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com3tag:blogger.com,1999:blog-6090932280934038368.post-58967793460552787202012-05-29T18:35:00.001-10:002012-05-29T18:35:54.378-10:00TWD: Pecan Sticky Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXo-QS7AicQOLAQoMIU15CowG3MMBWBWPTAt5-5fBFm_7-4aaLiOsSf_F2bpyNt_J4CUOwPteSWV59c1qzFUSgFU_Oq4LWcY9AI42ESxNGxujGiNNyp2bo9ReS4twBuX73JRDl-45IOd-/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXo-QS7AicQOLAQoMIU15CowG3MMBWBWPTAt5-5fBFm_7-4aaLiOsSf_F2bpyNt_J4CUOwPteSWV59c1qzFUSgFU_Oq4LWcY9AI42ESxNGxujGiNNyp2bo9ReS4twBuX73JRDl-45IOd-/s640/DSC_0031.jpg" width="640" /></a></div>
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I had a good time making these buns. Especially since I was doing something...something <i>evil</i> in between freeze times. <i>Evil</i>....EVIL I SAY!!!!</div>
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I sat on my butt and watched a korean drama for 11 hours straight. MUAHAHAHAHA!!!! </div>
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If you have ever watched a korean drama, you know then, how it has the power to consume you. It's an evil thing. I try to limit myself to one drama a year. If you haven't watched one and want to get a good bawling session out, I highly recommend getting into korean dramas. </div>
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Anyway. </div>
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I was pretty intimidated to make these buns. The process seemed endless! So many pages!!! But once I watched the Julia Child video that a fellow <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">TWD</a> baker, <a href="http://sweetandthatsit.blogspot.com/" target="_blank">Ckay</a>, recommended, I felt more at ease. </div>
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I made the brioche dough 5 days beforehand and froze it until I felt ready to take on the sticky buns recipe. Once I started the korean drama (mUAHAHAHA!!), I put the dough in the refrigerator to thaw. This was about mid-day. I wanted my husband and I to enjoy warm breakfast treats first thing the next morning, but alas, that didn't work. When I got to the part where it said to rest the buns uncovered at room temperature, it was 11 pm. I put the buns in the refrigerator overnight, hoping they would rise, but they did not. They looked exactly the same the next morning. I should have just left them out. It was cold enough that evening that they probably would have done just fine. </div>
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It took 5 hours at room temp for them to rise. And since I had my final <a href="http://www.citizencorps.gov/cert/" target="_blank">CERT</a> drill that morning, my husband had to finish the rest of the recipe for me (Thank you good sir!).</div>
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It smelled so lovely when I came home. Warm and lovely. </div>
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I was really excited to see how they came out. When I reached the plate of yummies, my first thought was, "Miel Pops! Bzz bzzz bzz. Bzzz bzz bzz." They were perfect little honeycomb with three bees gathered together in each cell.<br />I took them over to a friend's bbq and we all had a taste. The topping was sooo divine!!! I wish I could've dipped each bun in more glaze. The layers were fun to peel away and eat, but the bun itself seemed a little dry. It might have been baked a little too long.</div>
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It probably would've been super awesomely perfect if we had them in the morning for breakfast. Slightly warm with a little bit of butter. Yes, more butter.</div>
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Butter puts a smile on my face. </div>
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Since we had an extra Tuesday this month, this week was a TWD make-up. I'm really glad I was able to make it. Yay! </div>
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For the recipe, check out <a href="http://eatdrinkmanwomandogscat.com/2012/05/15/sticky-buns-brioche-butter-and-another-tuesday-with-dorie/" target="_blank">Lynn's</a> or <a href="http://cookiesonfriday.blogspot.com/2012/05/pecan-sticky-buns.html" target="_blank">Nicole's</a> blog. They were the hosts for that week.</div>jenhttp://www.blogger.com/profile/11697096667097452492noreply@blogger.com1