Today is my dear husband's 44th birthday! For the occasion, I baked the same cake I made him last year -- Cook's Illustrated's Devil's Food Layer Cake with Whipped Cream Frosting. The difference between last year's cake and this year's are 3 1/2 Wilton courses.
Monday, June 22, 2009
Wednesday, June 17, 2009
red velvet package cake

Labels:
cakes,
red velvet,
wilton
Monday, June 15, 2009
lemon blueberry muffins
My son L. is a great connoisseur of blueberry muffins. He loves them so much that they are his chosen birthday breakfast each July. So who better to critique these muffins from The America's Test Kitchen Family Baking Book? L's verdict -- "They're really good." Did I mention L. will be 15 next month? He's a teen of few words. :-)
I will elaborate -- they are tender and moist, and surprisingly very lemony (there's only zest in the batter, no juice). In fact, the lemon flavor almost overwhelms the blueberries. This won't be my go-to blueberry muffin recipe, but it's wonderful for a change of pace (or for the lemon muffin lovers out there).
Sunday, June 14, 2009
oatmeal date cookies
Friday, June 12, 2009
san francisco-style sourdough bread
According to Peter Reinhart's Crust and Crumb: Master Formulas For Serious Bread Bakers:
What makes this a San Francisco-style bread is a sour rather than mild starter, a wet rather than firm mother sponge (as in pain au levain), and an intermediate "build." Using both wet and firm starters develops a more rounded flavor. You could make a dough directly from the barm sponge but it will be slacker and spread out rather than up. It also won't have as much complexity of flavor. The firm starter makes a big difference; it allows you to step beyond good bread to incredible bread.And incredible bread it is. In the past 3 days, we've had it just about every way you can imagine, including countless grilled cheeses (made with jalapeño jack cheese -- so good). In fact, as I type, another batch is proofing... :-)
Thursday, June 11, 2009
awesome pb lovers' cookies (aka get well soon cookies)
Labels:
cookies,
peanut butter
Tuesday, June 9, 2009
david lebovitz's strawberry frozen yogurt
Monday, June 8, 2009
double chocolate chunks revisited
Saturday, June 6, 2009
easy cinnamon bread
Labels:
cinnamon,
yeast breads
Wednesday, June 3, 2009
carrots, cream cheese and fondant
However, we've had a fair amount of cake in recent weeks, and will continue to, between all the birthdays and my next class, so I decided to be daring and veer off the chocolate path. I baked the Carrot Layer Cake from The America's Test Kitchen Family Baking Book and iced it with Philadelphia Cream Cheese Frosting from the Kraft Foods site. America's Test Kitchen's carrot cake is very basic -- just carrots. Some of the other recipes I looked at contained nuts, raisins, coconut and/or pineapple. I couldn't settle on which of those other ingredients I'd want in my cake so I just decided to go basic. (It's a good thing too, because P. later told me he wouldn't have liked any of those other ingredients.) I've made the Philly Cream Cheese Frosting many times in the past. It's a cinch -- just 4 ingredients (cream cheese, butter, vanilla and confectioners' sugar) -- and goes great with all sorts of cakes. Try it and you'll never use canned again.
After icing, I covered the cake and cake board with fondant and added the final touches during the class. I like how it turned out although I do wish I had done something a bit more creative (the ideas were straight from the book) -- I tried to come up with something different, but ran out of time. Also, I would've liked to use a different color combo (I used these colors in an earlier class) but I was trying to use up the supplies I had.
C. -- I know I owe you a purple cake -- we'll see what Course 3 brings.
And lastly, as always, I'd like to thank my instructor, Evelyn, for her unwavering support and endless patience.
Monday, June 1, 2009
portuguese sweet rolls
Except for the odd grilled cheese or (plain) pasta day, C.'s not a school lunch kind of kid. And I fear I've spoiled him by having fresh baked goods at the ready. In the past, he'd often take a few pieces of baguette or sometimes these garlic and cheese biscuits (easy to make in a jiffy), but since he's gotten his palate expander, crustier breads are off limits and I've been on a quest to find something more appropriate.
I baked him some Portuguese Sweet Rolls for this week's lunch. I omitted the lemon oil because I didn't think that would fly with him, and the vanilla as well, because I didn't remember tasting vanilla in the rolls I've had before. Per the instructions, I baked them in two 9" round pans. After proofing and baking, they had puffed up to the point that they touched, so they have flat sides. In spite of rotating the pans and tenting them with foil mid-bake, the tops browned a bit unevenly and the bottoms browned a lot more than I would've liked (I'm thinking this is due to the higher fat and sugar content). C. didn't care -- he was pleased as punch!
I baked him some Portuguese Sweet Rolls for this week's lunch. I omitted the lemon oil because I didn't think that would fly with him, and the vanilla as well, because I didn't remember tasting vanilla in the rolls I've had before. Per the instructions, I baked them in two 9" round pans. After proofing and baking, they had puffed up to the point that they touched, so they have flat sides. In spite of rotating the pans and tenting them with foil mid-bake, the tops browned a bit unevenly and the bottoms browned a lot more than I would've liked (I'm thinking this is due to the higher fat and sugar content). C. didn't care -- he was pleased as punch!
Labels:
rolls,
yeast breads
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