Monthly Archives: January 2009

TWD – Fresh Ginger and Chocolate Gingerbread

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!

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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.

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Of power outages and floods

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.

TWD Round 2

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.

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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!

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Our first Tuesdays with Dorie

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!)

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