This was a fun cookie to make and eat. I really enjoyed the process and they were not difficult at all. I think these would be especially fun around Christmas time, but if I were to do that I would hunt down the candied orange (I made do without this time around because I didn't see it at my grocery) as I bet that would add a nice festive touch. What really surprised me is how much you could taste the rum in the cookies. My husband will love that. He hasn't tasted them yet, but I know he will love the flavor combination. He isn't much of a drinker, but he does love a good boozy dessert. My kids however, didn't care for the adult taste of these cookies. And even though I halved the recipe, it still made a lot of cookies considering the kids won't eat them.
Tuesday, September 17, 2013
This was a fun dessert to make and eat. I made mine without the espresso so the kids would enjoy it, but I would love to try it with the espresso. I found the whole process much easier than I thought it would be. The profiteroles were a snap and I would like to make them again, but with a cream inside. I also might make them a little bigger, but they sure were cute this petite size.
Tuesday, September 3, 2013
Tuesday, August 20, 2013
Tuesday, July 16, 2013
Tuesday, July 2, 2013
I was intrigued by this recipe. Could something with non fat yogurt taste good? Well the answer in our house was mixed. My husband did not care for this and he usually likes everything. I thought it was good (but I have never met a pie or tart I didn't like) and both my kids liked it. I thought it was a nice substitute for a heavier cream pie or even cheesecake, but my husband declared it "kinda weird." So I don't think I will be making it again, but I did enjoy making it. I love the Baking with Julia pie crust recipe, so it was nice to have some extra pie dough on hand. I used one of the pie crusts to make a Toll House cookie pie as a gift. So all in all the experience was a good one, even it it was "kinda weird" for my husband.
Tuesday, June 4, 2013
Tuesday, May 21, 2013
Grandma would like." And sure enough yesterday my mom had emailed me how she loved these. My son gave me a "you've got to be kidding me" look. He just couldn't get into bread stuffed with the rest of his meal. I liked them, but wouldn't give them the high praise my mom did. I think it was a little too big for my liking. I would have preferred this about half the size and perhaps with a sweet and savory filling. But I did love working with the brioche dough. It rolled out very easily and didn't have the shrinking problem I find with other doughs such as pizza dough. I used half the dough for the pockets and made the bread on page 189. I'm going to freeze it and pull it out Memorial Day weekend for french toast.
Tuesday, April 2, 2013
Tuesday, March 19, 2013
Tuesday, March 5, 2013
This was a hard one! I've baked a wedding cake before and I thought this was harder. I guess harder in that it took more physical strength (my arms are sore today) and croissants are just plain high maintenance. I had a heck of a time getting the dough to roll to that magic 24 to 26 inches. The ruler quickly became my friend and enemy. Friend when I reached 24 inches and enemy when it would show me I had to pull out some more muscle to makde the dough stretch some more. It was a stubborn dough. I also had a issue of the butter seeping out of them when the were rising in the oven. Obviously I made my oven too hot. But then the butter also seeped out when I baked a second batch and let them rise on the counter.
So was as it worth it? I didn't try one because I'm participating in a Whole30 challenge so all that flour is out for me. My son loved them. My daughter was non-committal and my husband commented that they were quite a bit smaller than the ones at our favorite French bakery. But I'm glad I did make them and more glad to be finished. Ever since I saw Martha Stewart make croissant dough on her show years ago, I have wanted to at least say "yeah, I've made croissants." No biggie. (but actually we all know it was!)
Tuesday, February 19, 2013
...I would swear that Boca Negra meant disaster or big fat mess. When I flipped this out of the pan, a disaster was lurking behind the parchment paper. I should have taken the advice of others on the P&Q page and baked this for longer than 30 minutes. It came together beautifully. Even the butter incorporated very smoothly, so I had such high hopes for this. The top of the cake look just as described in the book after 30 minutes, but it just wasn't long enough to hold it's shape. The taste of the "cake" wasn't bad. I served it in cups like pudding, but because it was not baked long enough it was so rich that more than a couple bites was enough. I'll be curious if anyone was able to get this work with a 30 minute bake time.
Tuesday, February 5, 2013
Tuesday, January 22, 2013
I've been merrily making the same pie crust for years. My mom would tell me tales of new recipes and methods she had tried, but I would have no part of it. I loved my tried and true crust. But then this one came along and it may be time to ditch my old pie crust recipe. This one is similar with both butter and shortening, but somehow it's butterier and flakier. So this recipe is a keeper not just for the wonderful crust, but also the filling. I loved the filling and was glad I had a little left over. The book suggested it could be saved and eaten as an ice cream topping. As if. I couldn't wait that long and ate it with a spoon while I waited for the tart to bake. And I love the French bakery look of this tart too.
Tuesday, January 8, 2013
I had such big plans for this post. First I made this pizza with my mom, (we drove to Ohio for Christmas), so that made it a special post. And I got Photoshop for Christmas, so I had done some neato (but elementary) "photoshopping" of the pictures. And then I was going to throw in a gratuitous snow picture because the day we made this at my mom's house in Ohio it snowed over 6 inches (which is a BIG deal when you live in Texas and your kids never get to see snow). But alas my plans were dashed. It seems Blogger is not working properly, so my pictures were taking forever to load and then the installation of Photoshop is making my dinasaur computer run slow, so this is it folks, one picture of the pizza with onion confit. It was delicious and I would make it again. For the kids we just did regular toppings, but the confit is a winner and makes for a nice change from the usual pizza toppings. Plus my mom got a whole bag of onions for 49 cents, so you could go crazy making onion confit at that price.