This weeks recipe for TWD is found on pages 212-213. I would have to say this would not be a recipe I would have chosen but that is one of the reasons we joined TWD, so we could try out new things!
I baked this on Friday night and I learned that baking is just not as fun late at night and I’m not quite as patient at 12 am! I opted not to used the stem ginger in syrup because I thought it might be a little too much ginger for my liking, plus I don’t live in the largest city so finding it seemed like more of a hassle than I wanted to deal with! I also used semi-sweet chocolate instead of the bittersweet because it was what I had and the grocery store was a little lacking in the baking chocolate department on Friday night. However, I think I would use semi-sweet again next time because I enjoyed the icing and the chocolate flavour in the final product. I had a little issue with getting the cake out of the 9×9 pan but that may have been due to the late night impatience. Next time I would probably use parchment paper to avoid such issues. Here are a few pics from Friday night baking and Saturday morning icing!
All and all, I was quite pleased with the cake. It was moist, flavourful and a hit with both my boyfriend and dad. I think next time I would half the fresh ginger although the boys didn’t agree with me! Thanks to Heather of Sherry Trifle for choosing this weeks TWD.
So it was my turn to TWD it up this week. I had Saturday set aside to bake the berry surprise cake for a coworker party. But mother nature stepped in and I was without heat in my apartment from Thursday night to Sunday evening. Then given the coldness the pipes burst. So needless to say I did not get today’s cake baked. I hope to be back in my apt tomorrow and next week we will be back with more TWD sweetness. I think Claire has some yumminess to post later in the week so that will have to do for now. Accept my apologies.
Posted in Reality
So this week, I was in charge of the baking since Caroline worked very hard last week on the pear tart! I made these muffins on Sunday but I have yet to eat one! They are in the freezer because I wasn’t in the mood to eat them when they came out and we haven’t had any cornbread-friendly meals at my house this week. Not to mention the fact that neither of my parents actually like cornbread!
I opted to omit all of the spicy ingredients. I am a purist when it comes to most bread products and don’t love spicy things anyways! So I used Dorie’s suggestions and increased the sugar while getting rid of all the spice! Here are a few pics from the process.
I think I will take the muffins to Toronto with me this weekend to let Caroline and Neil do some taste testing! Hopefully they taste as good as they looked and smelled!
Well, I started the new year with our first TWD (thanks to Laurie for opening it up!). I figure a bit of a rough start means that there is no where to go but up. This Tuesday’s recipe, French Pear Tart on pages 368 and 369 was a challenging start for me as I am not a pie maker. As well, there are a ton of nut allergies in my workplace so I needed to make a nut-free tart. I took my situation to my good friend George, who is not only a nice guy but a total foodie, who better to ask for advice. George recommended a honey-vanilla cream instead so that is what I went with. I sure hope it counts because there is some serious artistic license going on here since I didn’t actually make a baked tart. I should have checked the P & Q section and then I would have seen that someone made the baked tart without the almonds, alas, I didn’t and thus I went with a fruit cream tart instead.
So the first challenge was finding a tart pan. I spend four hours on Sunday looking for one. Of course, I got way-laid by other items but you get my gist, hard to find. I guess it’s the whole post Christmas empty shelves thing as even Williams Sonoma didn’t have one. So I went with the pie plate.
I was a bit nervous about the pastry cream as that was also a first. Now I consider myself a bit of a connoisseur of pastry creams. When I travel the world I frequent many a bakery and more often than not I choose an item with pastry cream. This was the best pastry cream I think I have had. So deliciously yummy! I want more just thinking about it, cream buns, mille feuille or even a boston cream!
I poached the pears and I think that they were just lovely. They looked pretty and smelled yummy. But unfortunately, I made them yesterday and today when the pie was eaten they were a little slimy and didn’t seem much different than canned pears. Again, lesson learned, poach the day of. But, man they looked fine yesterday.
So this is the final product, a little off track and not so lovely looking, but again, no where to go but up. (And I am so hoping that no one stops by our new little project to take a look as this is so not my best work!) (oh and sorry Claire this could have been better!)