Oh Tuesdays with Dorie, sometimes I have a love-hate relationship with you. For starters, it sucks when I do not have one of the appliances required to bake you. It also sucks when I spend too much time on my day off fretting over your completion. Yet you also challenge me to try new things and I am very grateful for that. And, in most cases, the final product is so yummy I tend to forget about the previously mentioned problems!
This week I have not forgotten about one of my problems though! The thing is, I need a food processor. This is just silly. I had to have my mum bring hers this weekend when she was visiting just so I could make the tart! I was going to wait for Christmas but since last week I made Caroline do the recipe for the same reason, I think it is time I suck it up and just buy one. Perhaps this one?
Anyways, on t0 the tart! Thanks to Carla of Chocolate Moosey for picking this weeks recipe. I love caramel and I thought this recipe looked great but of course due to the aforementioned food processor issue, I would not have chosen to do this one without a little nudge! I just had a piece and I must say, not bad for my first try! I think the crust got a little overcooked but it still tasted yummy and would make a nice dessert for a dinner party or something.
That’s all from me for this post! Happy baking:)
Pufflets, don’t you just love saying that. “I’m making pufflets” I don’t think you could have a bad time making pufflets even if you wanted to. I was doubly lucky because I made pufflets with my niece. We got to spend the evening together and since I had already made the dough, she was able to help with the cutting and the jamming. We may have lost a little in presentation but we had a blast making them.
These pufflets were pretty darn tasty. I am not the biggest pastry person, more of a cake kind of a girl but I dug these treats. I am thinking a little sweetened cream cheese in the middle would have been good too. For the recipe head over to Jacque’s blog Daisy Lane Cakes. You are all probably looking for a little change so don’t worry next week’s TWD will be courtesy of Claire, she is back from vacation and ready to bake!
Posted in TWD
Claire is off on vacation these days and my life has been a little wild. Thus, no TWD this week (Head on over to Someone’s in the Kitchen for apple turnovers). Here is some healthier banana bread instead.
I went to London to visit some friends over the Labour Day weekend. I wanted to bring some baking and since I had some banana’s lying around I decided to make banana bread. I like making loafs because they look so nice and because I am never tempted to break into them (it would look pretty lame to show up with a loaf that was missing a few slices). That being said, since I didn’t make one for me, I felt a little bad when a friend and I stopped by my apartment and I had nothing for him. He complimented me on the smell and I told him to keep his paws off. Poor thing.
In talking to some of our readers I realized that some of you would be interested in healthier choices, not something we really specialize in here at Bake with Us. I went over to Cooking Light and came up with this recipe for banana bread. I did get to try the bread and I can tell you it is pretty tasty, a nice addition to my banana repetoire. So this one is for those of you who are looking to eat a slightly healthier treat, enjoy!
Posted in Bread
Tagged banana, loaf
Let me just start by saying that I had an amazing Labour Day weekend. It was filled with long visits with friends, baking, and family time. There was an unexpected sleep over and lots of great conversation, what more could a girl ask for?
So let’s get down to business, the chocolate souffle. The thing with this recipe is that when you tell people you are making a souffle they respond with “oh isn’t that hard?” This annoys me because I find if I go into something thinking it will be hard, then it will be. I find if I am a little more positive it won’t be so bad. I decided I wasn’t going to get into a flap about this and if it bombed (like the floating islands did) then I would learn something and move on.
I made the souffle in London with Lisa (of the recently married fame). She is game for anything so she agreed to join in the fun. After an emergency run to the grocery store, we were off to the races. All in all it really wasn’t that big of a deal. I was confused about the folding in of the egg whites. It seemed to me they took a bit of beating during the mixing in process. We also ran into some trouble with Lisa’s oven. She hasn’t lived in her apartment for too long and apparently her oven runs a bit hot. So hot in fact that the souffle was “well done.” Never ones to let chocolate go to waste we dug in anyways.
So here is the deal with the photos. I left my memory card in London so Lisa’s husband emailed me a couple. I had one that didn’t feature the “well done-ness” of the souffle and I thought I would be able to hide the truth from you. However, he didn’t send that one, thus, here you have our, truth be told, burnt souffle (ducking head in embarrassment). Why oh why didn’t I add the icing sugar?
Evidence of Burnt Souffle (It did taste ok though, trust)
Despite being burn, the souffle didn’t flop when we took it out of the oven and we ate a lovely light fluffy, albeit, somewhat “well done” dessert. I think it would have been nice with caramel sauce, but I want to add caramel to everything.
Thanks to Susan of She’s Becoming DoughMessTic for selecting this recipe and getting me on the souffle bandwagon. I am not afraid, I will try this again!
Lily Grace checking out the recipe
Remember how I shared with you the lemon tarts I made up in Smithers? Well here is another yummy treat I made while I was there. I somehow managed to mangle this recipe completely. I think it was the pressure, once people know I have a baking blog I seem to choke a little, ugg. So I messed up the sugar and I didn’t read the instructions and added the nuts in the cake rather than on top. I actually prefer the integrated nuts (as opposed to putting them on top of the cake) and highly recommend it. I made one without nuts and it was delicious as well (let’s face it I am not a nut person so when I can avoid them I do).
What I dig about this cake is the fact that you get two different textures out of one mixture. It is like making a square but in a cake format without having to bake two layers. Basically you use part of the recipe to make a crumb base and then you add more wet ingredients to get the cake bit. Go check it out and if you have any other recipes similar to this let me know.
Armenian Orange Cake
This is another Best of Bridge recipe and it is available on their website. I have a Best of Bridge cookbook but haven’t used it for a while. I am inspired to peruse mine after these two great successes.
Posted in cake
Tagged cake, orange
So those of you who follow our little blog regularly would know that Claire usually always makes the brownies. This has never been done purposely but that’s the way it has worked out. I decided it was high time that I take on a Dorie brownie and seriously, chocolate, cream cheese and coffee, what’s not to love about this?
I made some September resolutions. (I work in a college so to me the beginning of the year is actually September, plus it seems like maybe it’s easier to keep September resolutions as compared to New Year’s ones). These include making my coffee at home (cheaper and tastier), making more dinners (cheaper and tastier) and baking my TWD any day other than Tuesday night (perhaps cheaper and tastier, certainly less rushed). So this weekend I was in Waterloo, hanging with the girls and (and Chris) and I figured it was the perfect chance to start my resolutions.
Espresso Cheesecake Brownie in Pam's backyard
These brownies were a resounding success. We had a “no-coffee” drinker and a “not a big sweets” guy and they both dug these brownies. I loved them, I think cream cheese brownies are my favorite and the mocha flavor rocked. We decided not to put the sour cream glaze on because a) Kristin does not like sour cream and b) we just wanted to eat them ASAP. Thanks so much to Melissa of Life in a Peanut Shell for picking this recipe. Head on over to her blog to get the recipe and to drool over her amazing looking treats. To see how other TWD bakers rocked out the brownies go Tuesdays With Dorie, no doubt you will find a new blog to follow.