tag:blogger.com,1999:blog-24355443219890803102024-03-12T21:34:03.619-05:00The Missing Piece.
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If I bring something over to your house and a piece is missing.... check my husband's tummy. :-)The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-2435544321989080310.post-80851406247097883392010-11-26T08:41:00.005-06:002010-11-28T07:12:54.605-06:00How to travel with deviled eggsI inwardly cringed when asked to bring deviled eggs to Thanksgiving dinner this year. Visions of the last time Speed Racer (aka:best husband) and I traveled with deviled eggs popped into my head.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543878211277807234" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/TO_P3EU93oI/AAAAAAAAEj4/wy9U83MIJF4/s400/deviled%2Beggs.JPG" /><br />Thankfully, the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Internet</span> is full of wonderful ideas like this one. Save and wash <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Styrofoam</span> egg cartons. Line them with lettuce, <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">spinach</span> or other <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">greenery</span>. When making your deviled eggs, cut them across the middle (instead of end to end) so they will sit back in the egg carton. Fill the eggs, close your container and you are ready to travel.<br /><br /><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/TO_P32jfIHI/AAAAAAAAEkA/nkI07g91a7Q/s1600/deviled%2Begg%2Bpackage.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543878224760479858" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/TO_P32jfIHI/AAAAAAAAEkA/nkI07g91a7Q/s400/deviled%2Begg%2Bpackage.JPG" /></a><br />When we arrived on site, we cut the top and flap off the carton and put frilly tooth picks in each egg for easy serving. Now that's the way to travel with deviled eggs! <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Yay</span>!!!<br /><br />Other sites to check out:<br /><br /><a href="http://chickensintheroad.com/farm-bell-recipes/fun-way-to-transport-and-serve-deviled-eggs">http://chickensintheroad.com/farm-bell-recipes/fun-way-to-transport-and-serve-deviled-eggs</a><br /><a href="http://chickensintheroad.com/cooking/making-perfect-deviled-eggs">http://chickensintheroad.com/cooking/making-perfect-deviled-eggs</a><br /><div><div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com5tag:blogger.com,1999:blog-2435544321989080310.post-71236749969978536512009-08-13T13:40:00.008-05:002009-09-06T23:00:06.963-05:00English Muffins - BBA Challenge #12<a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2Gn361K7I/AAAAAAAAEi0/xMluou3MeZE/s1600-h/finished+2-rose.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 383px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097950106594226" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2Gn361K7I/AAAAAAAAEi0/xMluou3MeZE/s400/finished+2-rose.jpg" /></a> Week 12's Bread Baker's Apprentice challenge is English muffins.<br /><br />I decided to join in the fun that some of my fellow bakers were having by doing a bake off / throw down between two recipes.<br /><p>Anyone who knows me, knows I'm a BIG fan of Rose Levy Beranbaum and her Bibles. Not only does she write very detailed cookbooks but she's also very supportive & giving to those on her website. I used her English Muffin recipe out of the Bread Bible (BB) and I had no doubt that her recipe would beat Peter's Bread Bakers Apprentice (BBA). But did it?<br /><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2Ge2ABd7I/AAAAAAAAEis/CYRHGkn-W4A/s1600-h/finished+2-rose.jpg"></a><br />Both recipes came together quickly. The Bread Bible used a sponge that you can leave overnight in the refrigerator should you choose. Then mixed and baked the next day. The BBA used a direct method that took 4 hours from beginning to end.</p><p>The BB dough is rolled out and cut with a large biscuit cutter <a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2GeeiLkxI/AAAAAAAAEik/6erlv-6Gg7w/s1600-h/shape-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 215px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097788673495826" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2GeeiLkxI/AAAAAAAAEik/6erlv-6Gg7w/s320/shape-rose.jpg" /></a> </p><p>While the BBA is shaped like a dinner roll.</p><p><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2GeNIk2LI/AAAAAAAAEic/i7bYXQFn5XY/s1600-h/shaped-blog.jpg"><img style="WIDTH: 320px; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097784002697394" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2GeNIk2LI/AAAAAAAAEic/i7bYXQFn5XY/s320/shaped-blog.jpg" /></a></p><p><br />BB's rising on corn meal<br /><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/So2Gd3XyuEI/AAAAAAAAEiU/fkJapomwQYc/s1600-h/rising-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097778160941122" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/So2Gd3XyuEI/AAAAAAAAEiU/fkJapomwQYc/s320/rising-rose.jpg" /></a> </p><p>BBA's after rise</p><p><img style="WIDTH: 320px; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097773453203842" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2Gdl1YWYI/AAAAAAAAEiM/3dPKeA2U9xE/s320/rising-blog.jpg" /><br /></p><p>Both are cooked on the griddle until dark brown on both side. <a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2F38zVU-I/AAAAAAAAEiE/VWRYig9FUi4/s1600-h/on+the+griddle+1-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 129px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097126783603682" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2F38zVU-I/AAAAAAAAEiE/VWRYig9FUi4/s320/on+the+griddle+1-rose.jpg" /></a></p><p> <a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/So2F3dFo0wI/AAAAAAAAEh8/T4Le-B5yhgc/s1600-h/on+the+griddle+1-blog.jpg"><img style="WIDTH: 320px; HEIGHT: 155px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097118270444290" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/So2F3dFo0wI/AAAAAAAAEh8/T4Le-B5yhgc/s320/on+the+griddle+1-blog.jpg" /></a><br /></p><div><div><div><div><div><div><br />BB's<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2F3FWoaMI/AAAAAAAAEh0/Zbc4aIUlocM/s1600-h/on+the+griddle+2-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097111899269314" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/So2F3FWoaMI/AAAAAAAAEh0/Zbc4aIUlocM/s320/on+the+griddle+2-rose.jpg" /></a></div><div>BBA's</div><div> <a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2F2kqQgdI/AAAAAAAAEhs/KT-JlZPrlVE/s1600-h/on+the+griddle+2-blog.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097103123218898" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2F2kqQgdI/AAAAAAAAEhs/KT-JlZPrlVE/s320/on+the+griddle+2-blog.jpg" /></a><br /></div><div>The BBA's is placed in the oven for 5-8 minutes to finish baking.<br /></div><div>Final product: BB<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2F2QMyqGI/AAAAAAAAEhk/47-cIwPtuXM/s1600-h/finished-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372097097630918754" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2F2QMyqGI/AAAAAAAAEhk/47-cIwPtuXM/s320/finished-rose.jpg" /></a> <a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FIZD2fTI/AAAAAAAAEhc/jWRt8767GNk/s1600-h/finished+2-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 306px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372096309735357746" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FIZD2fTI/AAAAAAAAEhc/jWRt8767GNk/s320/finished+2-rose.jpg" /></a><br /><div><br />BBA's<br /><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2FH-En2CI/AAAAAAAAEhU/1TIu1D5_8g0/s1600-h/finished-blog.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372096302490834978" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2FH-En2CI/AAAAAAAAEhU/1TIu1D5_8g0/s320/finished-blog.jpg" /></a> <a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FHRrmbHI/AAAAAAAAEhM/a_-_FGotLEw/s1600-h/finished+2-blog.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372096290574724210" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FHRrmbHI/AAAAAAAAEhM/a_-_FGotLEw/s320/finished+2-blog.jpg" /></a><br /><br /><br /><div>Crumb shots:<br />BB's<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FHInzSPI/AAAAAAAAEhE/bJ7mnbFWwW4/s1600-h/crumb+shot-rose.jpg"><img style="WIDTH: 320px; HEIGHT: 291px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372096288142870770" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/So2FHInzSPI/AAAAAAAAEhE/bJ7mnbFWwW4/s320/crumb+shot-rose.jpg" /></a> </div><div> </div><div>BBA's</div><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2FGiVIkpI/AAAAAAAAEg8/4xQkw3FlNtc/s1600-h/crumb+shot.jpg"><img style="WIDTH: 320px; HEIGHT: 196px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372096277864026770" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/So2FGiVIkpI/AAAAAAAAEg8/4xQkw3FlNtc/s320/crumb+shot.jpg" /></a><br /></div><div>So which one did we like best? </div><div>Much to my surprise, I liked BBA's. The BB had a slight sour dough taste which some may find appealing.<br /></div><div></div></div></div></div></div></div></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com8tag:blogger.com,1999:blog-2435544321989080310.post-44470629229139532632009-08-01T03:20:00.011-05:002009-08-01T11:12:38.510-05:00A New Apron to go with the New Job<a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP8UQO-YFI/AAAAAAAAEg0/w6IQW-MuClc/s1600-h/new+apron.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 222px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364909006013751378" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP8UQO-YFI/AAAAAAAAEg0/w6IQW-MuClc/s400/new+apron.jpg" /></a> My husband's sister, Becky, is an amazing seamstress. She has been whipping out aprons quicker than I can bat an eye. This is the second apron she has made for me. (the first on is a gorgeous half apron) Becky made this design up herself... she doesn't even use a pattern!<br />Even though it doesn't show in this picture, this design is very flattering to the chest area. My husband loves this apron. ;-)<br /><br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP8UNUTunI/AAAAAAAAEgs/2rLCRrTCbuI/s1600-h/new+apron+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 195px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364909005230815858" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP8UNUTunI/AAAAAAAAEgs/2rLCRrTCbuI/s400/new+apron+2.jpg" /></a>This is the lovely Becky. She rocks! Thank you Becky! I love my apron! And you were right, it launders very well. I came home covered in chocolate, washed it, and it looks brand new. (the picture above is after I washed it... I wished I would have thought to take a "before" picture. I will next time and update this post with it)<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP7mLSHn7I/AAAAAAAAEgk/Gn0cVe0EuIM/s1600-h/becky%27s+aprons+13.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364908214410780594" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP7mLSHn7I/AAAAAAAAEgk/Gn0cVe0EuIM/s400/becky%27s+aprons+13.jpg" /></a> Becky sent me the apron to celebrate my new job. At a bakery!!!! <span id="SPELLING_ERROR_0" class="blsp-spelling-error">EEEkkkk</span>! (that's me jumping up and down and <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">squealing</span>) I've been there a week and I absolutely love it. Everyone who works there is amazingly sweet and kind. This has been my dream job and now my dream has come true. Thank you Father!<br />I originally applied for this job back in January. I felt God's leading and I felt very confident I'd get the job. When I didn't, I was quite shocked. So, I turned it back over to Him and prayed about it constantly. And guess what. They sent me an email on June 30<span id="SPELLING_ERROR_2" class="blsp-spelling-error">th</span> asking if I was still interested. <span id="SPELLING_ERROR_3" class="blsp-spelling-error">EEEKKKK</span>! I thanked God instantly! (and continuously). </div><div> </div><div>I went through three interviews. The first one was answering a lot of questions geared more for assessing some one's morals, honesty & integrity, the other two were <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">practicals</span> where I frosted a very moist chocolate cake with light colored frosting, made a pie and mixed up some cookies. The second practical I frosted another chocolate cake with white frosting & made a pie. The whole time I was working we were all chatting like sisters having a good time in the kitchen. ...and that's what it's like to work there. I am so impressed with all of the young ladies that bake from <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">scratch</span>. I thought it was becoming a lost art but not so. There are two other ladies around my age but the rest are young, smart and very talented. </div><div> </div><div>How do I know God was in this? I got hired to work in their new location which would be baking only....my favorite. It won't be a retail shop. God knew what was coming up and which job would fit me best. I just had to wait for his timing. (I get a little impatient waiting sometime...okay most of the time... sorry God) The things we will bake at the new location will be transported to the original location where they are so busy they can't keep up with sales. What a wonderful problem to have, eh? (they'll still be baking at the original location also)</div><div><br />That's the latest news is my life. What's up with you?</div><div><br />P.S. If you want an apron, I'm sure Becky would love to sale you one. Here's a sample of her work:</div><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7mB9abhI/AAAAAAAAEgc/0-EW9rHW9iE/s1600-h/becky%27s+aprons+12.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364908211908013586" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7mB9abhI/AAAAAAAAEgc/0-EW9rHW9iE/s400/becky%27s+aprons+12.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lwbGa_I/AAAAAAAAEgU/jxdtknk_4Ws/s1600-h/becky%27s+aprons+11a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 367px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364908207200693234" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lwbGa_I/AAAAAAAAEgU/jxdtknk_4Ws/s400/becky%27s+aprons+11a.jpg" /></a> <div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lirGs0I/AAAAAAAAEgM/yFDRW16ccsw/s1600-h/becky%27s+aprons+11.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 97px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364908203509723970" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lirGs0I/AAAAAAAAEgM/yFDRW16ccsw/s400/becky%27s+aprons+11.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lS5_bLI/AAAAAAAAEgE/Eh1JlLyiU40/s1600-h/becky%27s+aprons+10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364908199277194418" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7lS5_bLI/AAAAAAAAEgE/Eh1JlLyiU40/s400/becky%27s+aprons+10.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VubzgzI/AAAAAAAAEf8/nYxhhNdH4lE/s1600-h/becky%27s+aprons+9.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907931788870450" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VubzgzI/AAAAAAAAEf8/nYxhhNdH4lE/s400/becky%27s+aprons+9.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VStKSgI/AAAAAAAAEf0/Ngx4URejIiw/s1600-h/becky%27s+aprons+8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907924345473538" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VStKSgI/AAAAAAAAEf0/Ngx4URejIiw/s400/becky%27s+aprons+8.jpg" /></a> <a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VJo8p5I/AAAAAAAAEfs/UbzNWxE8Vm8/s1600-h/becky%27s+aprons+7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 83px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907921911883666" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7VJo8p5I/AAAAAAAAEfs/UbzNWxE8Vm8/s400/becky%27s+aprons+7.jpg" /></a> <div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7U_bOYiI/AAAAAAAAEfk/E3Yooe9c_4c/s1600-h/becky%27s+aprons+6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 97px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907919169970722" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7U_bOYiI/AAAAAAAAEfk/E3Yooe9c_4c/s400/becky%27s+aprons+6.jpg" /></a></div><div><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7UiDoezI/AAAAAAAAEfc/U4tmTVDChxo/s1600-h/becky%27s+aprons+5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 130px; DISPLAY: block; HEIGHT: 97px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907911286389554" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7UiDoezI/AAAAAAAAEfc/U4tmTVDChxo/s400/becky%27s+aprons+5.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7EUE8qRI/AAAAAAAAEfU/XsCuiw2-OVk/s1600-h/becky%27s+aprons+4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907632655902994" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7EUE8qRI/AAAAAAAAEfU/XsCuiw2-OVk/s400/becky%27s+aprons+4.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7EFlsdcI/AAAAAAAAEfM/rS2eKhYQpx8/s1600-h/becky%27s+aprons+3a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 130px; DISPLAY: block; HEIGHT: 97px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907628766721474" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SnP7EFlsdcI/AAAAAAAAEfM/rS2eKhYQpx8/s400/becky%27s+aprons+3a.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7Dy_-5oI/AAAAAAAAEfE/RRb32JoMlLk/s1600-h/becky%27s+aprons+3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 130px; DISPLAY: block; HEIGHT: 97px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907623776708226" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7Dy_-5oI/AAAAAAAAEfE/RRb32JoMlLk/s400/becky%27s+aprons+3.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7Dtgs_-I/AAAAAAAAEe8/ZJIVkGEL058/s1600-h/becky%27s+apronsa.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 130px; DISPLAY: block; HEIGHT: 97px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907622303334370" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SnP7Dtgs_-I/AAAAAAAAEe8/ZJIVkGEL058/s400/becky%27s+apronsa.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7DNZBAKI/AAAAAAAAEe0/irzYSaGq_cU/s1600-h/becky%27s+aprons.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364907613681156258" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SnP7DNZBAKI/AAAAAAAAEe0/irzYSaGq_cU/s400/becky%27s+aprons.jpg" /></a> Doesn't she pick out the most wonderful materials? I love them all!</div></div></div></div></div></div></div></div></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com10tag:blogger.com,1999:blog-2435544321989080310.post-68677514067675487622009-07-23T20:56:00.004-05:002009-07-28T21:23:00.624-05:00Cranberry-Walnut Celebration Bread - BBA Challenge #11<a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uUCKeIfI/AAAAAAAAEeU/sT3LzHY05Io/s1600-h/sliced-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363697340422955506" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uUCKeIfI/AAAAAAAAEeU/sT3LzHY05Io/s400/sliced-blog.JPG" /></a>If you like cranberries and walnuts, this week bread is for you. <br /><br />This dough can be baked in a loaf pan, as freestanding boules or braided. <a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uUCtOn1I/AAAAAAAAEeM/ln_lKEV-b8o/s1600-h/two+braids-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363697340568739666" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uUCtOn1I/AAAAAAAAEeM/ln_lKEV-b8o/s400/two+braids-blog.JPG" /></a><br />The braids stacked on top of each other:<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTx0Uz1I/AAAAAAAAEeE/kDUtCHeQ4iU/s1600-h/two+braids+stacked+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 161px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363697336035102546" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTx0Uz1I/AAAAAAAAEeE/kDUtCHeQ4iU/s400/two+braids+stacked+2-blog.JPG" /></a><br />Here, the top braid listing to the left. I tried to encourage it back to the right before popping it in the oven but it wouldn't budge.<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTfubTRI/AAAAAAAAEd8/wUhwOTRxnqk/s1600-h/off+centered-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363697331178523922" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTfubTRI/AAAAAAAAEd8/wUhwOTRxnqk/s400/off+centered-blog.JPG" /></a><br />The crumb shot. This bread had a lot of cranberries and walnuts. It tasted great plain or toasted.<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTGXxaFI/AAAAAAAAEd0/vH21zYOXJjI/s1600-h/crumb-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363697324372617298" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sm-uTGXxaFI/AAAAAAAAEd0/vH21zYOXJjI/s400/crumb-blog.JPG" /></a> </div><div>Up next... English muffins. </div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com13tag:blogger.com,1999:blog-2435544321989080310.post-29377198226690491932009-07-16T12:58:00.009-05:002009-07-17T11:06:13.766-05:00Corn Bread - BBA Challenge #10<a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9tJ0r0JWI/AAAAAAAAEdk/y44nnTEjiG0/s1600-h/ready+for+oven-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359122097122846050" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9tJ0r0JWI/AAAAAAAAEdk/y44nnTEjiG0/s400/ready+for+oven-blog.JPG" /></a> Being a true southern girl, I'm not allowed to make corn bread unless it's in a well seasoned iron skillet. I believe my grandmother would turn over in her grave if I even thought about it.<br /><br />Although I was raised with cornbread at every meal, it was never my favorite.... until now. This corn bread is amazing. Moist, sweet, and with lots of bacon. It's almost a meal in itself.<br /><br />We start this recipe by soaking the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">polenta</span> overnight in buttermilk & leaving it covered on the counter. I was a little hesitant to leave it on the counter overnight but when I checked it the following day, it still smelled fine. <span id="SPELLING_ERROR_1" class="blsp-spelling-error">hmmm</span>. Interesting.<br /><br /><br />I mixed the baking powder, salt and baking soda with unbleached AP flour.<a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9tJks9efI/AAAAAAAAEdc/CG20br21XIg/s1600-h/dry+ingredients-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359122092832684530" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9tJks9efI/AAAAAAAAEdc/CG20br21XIg/s400/dry+ingredients-blog.JPG" /></a><br />Added the white and brown sugar.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s3SYJviI/AAAAAAAAEdU/QPW_qEnAVCQ/s1600-h/dry+ingredients+%2B+sugar-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359121778675924514" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s3SYJviI/AAAAAAAAEdU/QPW_qEnAVCQ/s400/dry+ingredients+%2B+sugar-blog.JPG" /></a><br /><br />My mess-in-place....<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s3efv5EI/AAAAAAAAEdM/hS1fbUd4Of0/s1600-h/mess+in+place-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359121781929010242" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s3efv5EI/AAAAAAAAEdM/hS1fbUd4Of0/s400/mess+in+place-blog.JPG" /></a><br />I mixed all the liquid ingredients in well then added the corn. (note to self, defrost the corn first! duh!)<br /><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9vUMd3ijI/AAAAAAAAEds/jp7LrYyGx0A/s1600-h/add+corn-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359124474328746546" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sl9vUMd3ijI/AAAAAAAAEds/jp7LrYyGx0A/s400/add+corn-blog.JPG" /></a><br />The directions state that the corn bread cooks in 30 minutes.... After 55 minutes, with an internal temp of 160, I grab it out of the oven, wrapped in in heavy foil, and put it in a short, thick box and drove off with it. I was five minutes late to Bible study... and I was the one with all the food. Boy were people glad to see me! :-D (I believe the frozen corn is why it took so long to cook. What was I thinking?)<br /></div><div><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2x1elEI/AAAAAAAAEdE/eV220dbZERY/s1600-h/out+of+oven-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359121769940554818" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2x1elEI/AAAAAAAAEdE/eV220dbZERY/s400/out+of+oven-blog.JPG" /></a><br />The corn bread was still moist inside but not raw. (whew!) Everyone loved it. I had to hide a piece to take home so I could have a crumb shot.<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2pk-boI/AAAAAAAAEc8/3U2Nnpuchsg/s1600-h/crumb-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359121767723855490" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2pk-boI/AAAAAAAAEc8/3U2Nnpuchsg/s400/crumb-blog.JPG" /></a><br />How good was it? Rick requested it for breakfast! (is that man after my heart or what?)<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2UTUrhI/AAAAAAAAEc0/ZXq3aQJ3a98/s1600-h/crumb+3-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359121762012671506" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sl9s2UTUrhI/AAAAAAAAEc0/ZXq3aQJ3a98/s400/crumb+3-blog.JPG" /></a> (Yes, we ate more than just corn bread for Bible study...but that's another post...)<br /><br /><div>Coming up next.... Cranberry-Walnut Celebration Bread. </div><div></div><div>What are you waiting for? Buy a copy of Peter <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Reinhart's</span> The Bread Baker's Apprentice and join us. We're a friendly group.</div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com20tag:blogger.com,1999:blog-2435544321989080310.post-64488814284047188612009-07-12T22:09:00.009-05:002009-07-13T06:42:10.760-05:00Cinnamon Raisin Walnut Bread- BBA Challenge #9<a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmzdDUx-I/AAAAAAAAEcs/ynh_7Fq0U-o/s1600-h/sliced+swirl.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 257px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357778109612738530" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmzdDUx-I/AAAAAAAAEcs/ynh_7Fq0U-o/s400/sliced+swirl.JPG" /></a><br />I decided to play with this recipe a bit to see if I could develop a deeper flavor. I created a sponge using part of the ingredients. (1/2 cup buttermilk, 3/4 cup water, 1 1/4 cup bread flour, 1 tsp yeast, 4 tsp sugar) I whisked it for 1 minute than covered the sponge with the rest of the dry ingredients minus the salt. (2 1/4 c flour, 1 tsp yeast, 1 1/4 t cinnamon) Typically, I'd let this sit at room temperature for one hour than put it in the fridge over night but I ran out of time so I let this sit at room temperature for four hours before mixing. Below you see the sponge breaking through the flour mixture.<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SlqmzDf6tLI/AAAAAAAAEck/V0ThnWYou0E/s1600-h/sponge+break+through.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357778102753342642" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SlqmzDf6tLI/AAAAAAAAEck/V0ThnWYou0E/s400/sponge+break+through.JPG" /></a><br />After four hours, I added the egg and shortening and mix with the dough hook for 1 minute to for a rough dough. I covered the bowl and let the dough autolyse for 20 minutes.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmmCMH5SI/AAAAAAAAEcc/5qyGKzRjkzY/s1600-h/mix+1+minute-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777879063586082" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmmCMH5SI/AAAAAAAAEcc/5qyGKzRjkzY/s400/mix+1+minute-blog.JPG" /></a><br />After 20 minute autolyse:<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Slqml3O2ZoI/AAAAAAAAEcU/5ZkLSEqjspc/s1600-h/after+20+minute+autolyse-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777876122232450" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Slqml3O2ZoI/AAAAAAAAEcU/5ZkLSEqjspc/s400/after+20+minute+autolyse-blog.JPG" /></a><br />I added the 1 1/4 t salt and mixed on KA #4 for 6 minutes<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Slqml-reubI/AAAAAAAAEcM/iE_DKdhTCiM/s1600-h/added+salt-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777878121363890" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Slqml-reubI/AAAAAAAAEcM/iE_DKdhTCiM/s400/added+salt-blog.JPG" /></a><br />I added the raisins and walnuts in the last minute than finished the kneading by hand.<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SlqmltkO4aI/AAAAAAAAEcE/nEoM0eHmx1A/s1600-h/kneaded+in+walnuts+%26+raisins-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777873527562658" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SlqmltkO4aI/AAAAAAAAEcE/nEoM0eHmx1A/s400/kneaded+in+walnuts+%26+raisins-blog.JPG" /></a><br />The dough doubled in 1 hour<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmlYiKVvI/AAAAAAAAEb8/rsh4uL1zpiA/s1600-h/after+1+hr+rising+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 252px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777867881731826" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmlYiKVvI/AAAAAAAAEb8/rsh4uL1zpiA/s400/after+1+hr+rising+2-blog.JPG" /></a><br /><br />I didn't have an 8x4 pan, so I shaped 2/3 of the dough and placed it in my 9x5 pan<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDjLbcGI/AAAAAAAAEb0/A2RnnNPlEdE/s1600-h/shaped+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777286623621218" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDjLbcGI/AAAAAAAAEb0/A2RnnNPlEdE/s400/shaped+2-blog.JPG" /></a></div><div> </div><div>Here's the dough after 90 minutes, ready for the oven. To reduce gaps in the cinnamon spiral, I let the dough overproof so I wouldn't have much of an oven spring.</div><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDcSincI/AAAAAAAAEbs/5jiZfDKigHg/s1600-h/ready+for+the+oven-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777284774403522" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDcSincI/AAAAAAAAEbs/5jiZfDKigHg/s400/ready+for+the+oven-blog.JPG" /></a><br />Final bread cut in half<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDBial_I/AAAAAAAAEbk/l19_imM7_8A/s1600-h/swirl+3-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777277593229298" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SlqmDBial_I/AAAAAAAAEbk/l19_imM7_8A/s400/swirl+3-blog.JPG" /></a><br />With the extra dough, I made small cinnamon rolls.<br /><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmCvxLcCI/AAAAAAAAEbc/t_sE7xdEmnE/s1600-h/extra+dough-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777272823312418" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SlqmCvxLcCI/AAAAAAAAEbc/t_sE7xdEmnE/s400/extra+dough-blog.JPG" /></a><br />Finished rolls.<br /><br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmCeSifvI/AAAAAAAAEbU/0gepUY3MRL4/s1600-h/extra+dough+baked-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357777268131397362" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SlqmCeSifvI/AAAAAAAAEbU/0gepUY3MRL4/s400/extra+dough+baked-blog.JPG" /></a></div></div></div></div></div></div></div></div></div></div><br /><p>Rick has been on pins and needles waiting for this week. He loves raisins. He really enjoyed this bread. Rick said the bread was light, chewy and soft with a slight molasses taste. </p>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com17tag:blogger.com,1999:blog-2435544321989080310.post-81781831348883259822009-07-01T06:26:00.002-05:002009-07-01T09:23:28.083-05:00Cinnamon Rolls - BBA Challenge #8<a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkIp5AKB1yI/AAAAAAAADLM/K4HdgurTXSM/s1600-h/missing+bite-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350885366540916514" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkIp5AKB1yI/AAAAAAAADLM/K4HdgurTXSM/s320/missing+bite-blog.JPG" /></a><br />Here we are at week 8 of the <a href="http://pinchmysalt.com/the-bba-challenge/">Bread Baker's Apprentice Challenge</a>. We are baking our way through Peter Reinhart's book "Bread Baker's Apprentice" in the order recipes appear in the book.<br /><br />I have been looking forward to this week. So much so, that I even turned my <a href="http://reviewofrecipes.blogspot.com/2009/06/brioche-cinnamon-rolls-bba-challenge-4.html">brioche in week 4 </a>into cinnamon buns. I wonder what other doughs I can turn into cinnamon rolls? :-)<br /><br />I must say, the lemon zest in this recipe made the most wonderful smelling dough ever!<br /><br />I rolled the dough out into a 12 x 14 square. (that left corner was being a pain)<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIp45jTBiI/AAAAAAAADLE/Cv0GRa7RlEM/s1600-h/rolled+out-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350885364767852066" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIp45jTBiI/AAAAAAAADLE/Cv0GRa7RlEM/s320/rolled+out-blog.JPG" /></a><br />I spread egg whites over the dough to hold the cinnamon sugar instead of butter. (a tip I learned from Rose Beranbaum) I also used my own cinnamon sugar recipe instead of Reinharts (3/4 c dark brown sugar, 1/4 white sugar, 2 t Vietnamese Cassia Cinnamon, and a pinch of salt)<br /><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkIp4oa36NI/AAAAAAAADK8/Cg8tPqfFGB8/s1600-h/filled-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 216px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350885360169117906" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkIp4oa36NI/AAAAAAAADK8/Cg8tPqfFGB8/s320/filled-blog.JPG" /></a><br />To avoid distortion, I used a piece of white thread to cut the slices. (slide the thread under the dough, pick up the right thread with your right hand, the left with the left, going over the top of the dough, move the right thread to your left hand and the left to your right hand. Now, at the same time, pull the thread in your right hand to the right and the thread in your left hand to the left)<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkIp4cEfaTI/AAAAAAAADK0/4FZsPj-izz0/s1600-h/slicing-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350885356854012210" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkIp4cEfaTI/AAAAAAAADK0/4FZsPj-izz0/s320/slicing-blog.JPG" /></a><br />Violia! A perfect slice<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIpXIjCyjI/AAAAAAAADKs/AxKk6GEtI-I/s1600-h/slicing+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350884784677767730" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIpXIjCyjI/AAAAAAAADKs/AxKk6GEtI-I/s320/slicing+2-blog.JPG" /></a><br />Place the slice piece on a Silpat or parchment paper lined cookie sheet.<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWzfLPoI/AAAAAAAADKk/1mnVtE8CAnY/s1600-h/single+slice-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350884779024400002" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWzfLPoI/AAAAAAAADKk/1mnVtE8CAnY/s320/single+slice-blog.JPG" /></a><br /><br />I covered them and placed them in the refrigerator until 2AM<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkIpW8ChHgI/AAAAAAAADKc/mrgpCbJ3pJE/s1600-h/ready+for+final+rise-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350884781320117762" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkIpW8ChHgI/AAAAAAAADKc/mrgpCbJ3pJE/s320/ready+for+final+rise-blog.JPG" /></a><br />I popped them into the oven at 5:30 sharp, baked for 25 minutes then cooled them on a rack for 10 minutes.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWnTVe1I/AAAAAAAADKU/JyZkN0Eis_Q/s1600-h/finished+group+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350884775753513810" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWnTVe1I/AAAAAAAADKU/JyZkN0Eis_Q/s320/finished+group+2-blog.JPG" /></a><br />I iced them using a poured fondant, snapped a few pictures, then handed them to my husband to take to his 6:15 Bible study. Ummmm. These smell awesome.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWdQCKwI/AAAAAAAADKM/IUVJEw6CzdU/s1600-h/finished+group+3-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350884773055310594" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkIpWdQCKwI/AAAAAAAADKM/IUVJEw6CzdU/s320/finished+group+3-blog.JPG" /></a>I relaxed, thinking I had safely escorted all the calories out of the house but not so. Rick stopped by on his way to work with a left over roll. (he knows they are my absolute favorite. Wasn't that sweet of him to go out of his way?) </div><br /><div></div><br /><div>Sigh.... I pour myself a cup of coffee, sat in my favorite chair and savoured each calorie. Thanks Honey!<br /><br /><br /><div></div>You can find the recipe <a href="http://books.google.com/books?id=yHGBOXSNogsC&pg=PA143&dq=cinnamon+buns+and+sticky+buns+peter+reinhart">here</a> (I had to add an additional 6 TBS of bread flour)<br /><br /><div>Here's a video of using dental floss to cut the rolls:<br /><object width="400" height="360"><param name="movie" value="http://www.youtube.com/v/Aehvit2vfVI&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><br /><embed src="http://www.youtube.com/v/Aehvit2vfVI&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="360"></embed></object></div></div></div></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com22tag:blogger.com,1999:blog-2435544321989080310.post-40704169436495115452009-06-26T14:49:00.006-05:002009-06-30T09:50:08.412-05:00Caramelized Onion and Herb Ciabatta - BBA Challenge #7<a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9lvqWBI/AAAAAAAADR0/OV_6BnqLgRQ/s1600-h/cut-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 177px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351401116303775762" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9lvqWBI/AAAAAAAADR0/OV_6BnqLgRQ/s320/cut-blog.JPG" /></a>I've been dreading this bread since the beginning of this challange. The thought of working with a wet dough was a bit intimidating. However, it turns out that it wasn't as difficult as I thought it would be. Isn't that the way it always is? Let's pretend you said yes. We fear the unknown but once we do it, we wonder what the big deal was.<br /><br />I had the choice of two pre-ferments to use with this ciabatta recipe... a poolish or a biga. I've never made either one so I chose the first one that appeared in the book. The poolish is made a day in advance and cools it's heels in in the fridge overnight while it develops all that wonderful flavor.<br /><br />My first poolish. Isn't it cute? It's smells wonderful. ...well, for poolish anyway.<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9Z30vQI/AAAAAAAADRs/2e3iBrRL_mc/s1600-h/Poolish-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351401113116785922" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9Z30vQI/AAAAAAAADRs/2e3iBrRL_mc/s320/Poolish-blog.JPG" /></a></div><div></div><div>While the poolish was warming up from it's over night stay in coolville, I sliced 4 cups of vidalia onions and put them over medium heat to caramelize. </div><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9SCJ-DI/AAAAAAAADRk/fntqWNOZCEc/s1600-h/OOnion-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 178px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351401111012636722" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkP-9SCJ-DI/AAAAAAAADRk/fntqWNOZCEc/s320/OOnion-blog.JPG" /></a> Once the onions started turning brown, I added a couple of TB of sugar, let them carmalize a little more, than added the balsamic vinegar.<br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP8RKZ5bAI/AAAAAAAADRc/QDR9um-K1ew/s1600-h/carmelizing+onions-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 282px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351398154027232258" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP8RKZ5bAI/AAAAAAAADRc/QDR9um-K1ew/s320/carmelizing+onions-blog.JPG" /></a><br />While the onions were carmelizing, I chopped up parsley and basil fresh from my herb garden. I tossed them in with the onions and balsamic vinegar until they wilted. I put the mixture to the side to cool while I mixed up the dough.<br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8Q9V5p4I/AAAAAAAADRU/OJZyiw3lcYM/s1600-h/basil-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 234px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351398150520809346" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8Q9V5p4I/AAAAAAAADRU/OJZyiw3lcYM/s320/basil-blog.JPG" /></a><br />The dough was fast and easy to mix. Stir the flour, salt and yeast together, add the poolish and water. Mix for 7 minutes. I had to use the maximum amount of water plus 6 more TBs to get the dough to clear the sides but stick to the bottom as Peter describes in his book.</div><div></div><div>I poured the wet stretchy dough onto a generously floured table.</div><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8Qn6yIvI/AAAAAAAADRM/YbbPHzDbFlY/s1600-h/Blob-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351398144769925874" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8Qn6yIvI/AAAAAAAADRM/YbbPHzDbFlY/s320/Blob-blog.JPG" /></a>I pushed it out into a rectangle, floured the top and made the first stretch & fold. I let it rest for 30 minutes.<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkP8QdmKeHI/AAAAAAAADRE/uEYhafQ6iQc/s1600-h/ready+for+1st+fold-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 205px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351398141999085682" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SkP8QdmKeHI/AAAAAAAADRE/uEYhafQ6iQc/s320/ready+for+1st+fold-blog.JPG" /></a>The book says to fold the onion mixture in at the second stretch & fold 1/4 at a time depending on how many loafs you were making... Ummm, so he's assuming the dough is divided into separate loaves already. Yet the instruction do not divide the dough into loaves until the shaping stage. What to do, what to do? I decided to divide the dough before the second fold and folded in the onion mixture. In the picture below, I have 1/4 of the onion mixture under the flap and 1/4 on top of the flap. I folded the last flap on top of the onions and let it rest 2 hours</div><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8QJ1Ej9I/AAAAAAAADQ8/EaeYoRcae_Y/s1600-h/fold+in+onions-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 237px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351398136692903890" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP8QJ1Ej9I/AAAAAAAADQ8/EaeYoRcae_Y/s320/fold+in+onions-blog.JPG" /></a>Should I have waited to fold the other 1/4 of the onion mixture in at the last stretch and fold after the 2 hour rest? I have no idea.</div><div><br />One more stretch & folded and onto the couche they go. Don't they look cute? </div><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP7CN9goHI/AAAAAAAADQ0/3WGbMI5pWIM/s1600-h/couched-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351396797772243058" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP7CN9goHI/AAAAAAAADQ0/3WGbMI5pWIM/s320/couched-blog.JPG" /></a>It was a little tricky getting the dough to the pan after the proofing stage on the couche. Next time I will use parchment paper under the dough before putting them on the couche. Since they were so big I had to bake them separately. One loaf proofed for 45 minutes, the other for 65.<br /></div><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP7B_JCzNI/AAAAAAAADQs/CvkpB-NLULU/s1600-h/ready+to+bake-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351396793794088146" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP7B_JCzNI/AAAAAAAADQs/CvkpB-NLULU/s320/ready+to+bake-blog.JPG" /></a> The finished loaf<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351396784032667298" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SkP7BaxvVqI/AAAAAAAADQU/emsgJdnY6x8/s320/baked-blog.JPG" /></div><div>A crumb shot</div><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP7B2FCL7I/AAAAAAAADQk/fHGcpY837Rw/s1600-h/crumb+3-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351396791361351602" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SkP7B2FCL7I/AAAAAAAADQk/fHGcpY837Rw/s320/crumb+3-blog.JPG" /></a><br />and another<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkP7BbkNsOI/AAAAAAAADQc/ehsEjwbuArk/s1600-h/crumb+2-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351396784244371682" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SkP7BbkNsOI/AAAAAAAADQc/ehsEjwbuArk/s320/crumb+2-blog.JPG" /></a><br /><div>This was very tasty and had a great chew.<br /><br /></div><div></div><div>What I learned:</div><ul><li>Use more water for bigger holes</li><li>Use AP flour for bigger holes</li><li>brush excess flour from dough before stretching & folding</li><li>Use a parchment sheet before putting them on the couche</li><li>Cut the recipe in half </li></ul><p>For your viewing pleasure, here's someone demonstrating making ciabatta with a different recipe.<br /><br /><object width="400" height="360"><param name="movie" value="http://www.youtube.com/v/v24OBsYsR-A&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><embed src="http://www.youtube.com/v/v24OBsYsR-A&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="360"></embed></object></p></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com27tag:blogger.com,1999:blog-2435544321989080310.post-23887353919022932062009-06-25T14:38:00.001-05:002009-06-25T15:08:33.160-05:00I'd like to thank the Academy....<a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjqchtgxlQI/AAAAAAAADGY/Hn6QboEPOrU/s1600-h/aafabulous_blog_award.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 150px; display: block; height: 186px;" id="BLOGGER_PHOTO_ID_5348759610422564098" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjqchtgxlQI/AAAAAAAADGY/Hn6QboEPOrU/s320/aafabulous_blog_award.jpg" border="0" /></a>Forgive me for being so cheeky. This is my very first blog award.<br /><br />"You like me, you really like me"<br /><span id="SPELLING_ERROR_0" class="blsp-spelling-error">LOL</span>. Sorry, I just had to quote Sally Field.<br /><br /><br />This is so exciting for me!!! Okay, Okay, I'll calm down.<br /><br /><br />I have to say a special thank you to Patricia at <a href="http://butteryum.blogspot.com/"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">ButterYum</span></a> for presenting me with this awesome award! I really enjoy her blog and all the recipes she shares. I wish she was my neighbor! <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Yummo</span>! Be sure to check out her blog for beautiful pictures, yummy recipes and to see her beautiful award.<br /><br /><br />As part of the award, I'm supposed to list 5 things I love, and pass this award on to 5 of my favorite blogs. (just 5? That's just so unfair!)<br /><br />Aside from the usual top 3 favorite things - God, Rick and Family, Here are five things I love:<br /><br /><br /><div align="center"><strong>Playing card games with Family & Friends</strong></div><div align="center">I love the laughter & conversations that abound</div><br /><div align="center"></div><div align="center"><strong>Cinnamon Rolls</strong></div><div align="center">making them, eating them, smelling them. It's all good. :-D</div><br /><br /><div align="center"><strong>Baking</strong></div><div align="center">I could bake all day. I love everything about it. But my absolute favorite part is sharing the baked goods with others. </div><div align="center"></div><br /><div align="center"><strong>My new <span id="SPELLING_ERROR_3" class="blsp-spelling-error">DSLR</span> camera</strong> </div><div align="center">What would a blog be without one? Now I just have to learn how to use it. </div><br /><div align="center"></div><div align="center"></div><div align="center"><strong>Coffee</strong></div><div align="center">I'm addicted. I've tried stopping many times but I haven't been successful yet. (I'll be blogging on roasting your own coffee soon. It's so easy. Did I mention I was addicted to it?)</div><div align="center"><br /></div><div align="center"></div><div align="center"></div><div align="left">Now it's time to pass this award on to my 5 favorite blogs that I really love (yes, they're all food blogs, what did you expect from someone who loves to bake?): </div><br /><div align="left"></div><div style="font-weight: bold;" align="center"><a href="http://butteryum.blogspot.com/"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">ButterYum</span></a></div><div align="center">by Patricia</div><div align="left">I don't know if I'm allowed to pick her since she gave me this award but she is one I'd choose. She loves God, has a great sense of humor, takes awesome pictures, and has great recipes. She's great with step by step pictures on how to do complex recipes. </div><div align="left"></div><br /><div style="font-weight: bold;" align="center"><a href="http://flourgrrrl.blogspot.com/">Flour Girl</a></div><div align="center">by Heather</div><br /><div align="center">I love her quirky sense of humor, her writing style and the subjects she writes about. She is really down to earth and fun. She used to be a newspaper reporter but is now going to pastry school and blogging about it<a href="http://cookingschoolconfidential.com/"> here</a> </div><br /><div align="center"></div><br /><div style="font-weight: bold;" align="center"><a href="http://bungalowbarbara.blogspot.com/">Bungalow Barbara</a></div><div align="center">by Barbara</div><br /><div align="center">She likes taking a recipe and putting her own spin on it. I love that she shares what works and what doesn't in all the recipes she tries.</div><div align="center"></div><div align="center"></div><br /><br /><div style="font-weight: bold;" align="center"><a href="http://pinchmysalt.com/">Pinch My Salt</a></div><div align="center">by Nicole</div><br /><div align="center">Nicole has a beautiful blog with fabulous <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">photography</span>, recipes and useful links at the end of each blog. She's also started the <a href="http://pinchmysalt.com/the-bba-challenge/">Bread Baker's Apprentice</a> bake-off Challenge<br /></div><br /><div align="center"><br /><a style="font-weight: bold;" href="http://othersideof50.blogspot.com/">The Other Side of Fifty</a><br />by Mags<br />Another wonderful baker and photographer with a great sense of humor.<br /><br /></div><div align="center"></div><div align="center">If you 5 are too busy and don't have time to do all this crazy blog stuff, just enjoy the award and know your blog is wonderful and I have enjoyed meeting you and treasure your blogs and friendship in this blogging world! </div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com10tag:blogger.com,1999:blog-2435544321989080310.post-78752178514058652952009-06-23T06:02:00.000-05:002009-06-23T06:02:01.437-05:00Round Challah: BBA Challenge #6 with French Toast Recipe<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348737257131491362" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SjqIMlA4QCI/AAAAAAAADGA/q8oGvs7xiHQ/s320/ready+to++bake-blog.JPG" />This bread is a reminder of how God provided for the Israelites during their flight out of Egypt. The history is documented in Exodus, Chapter 16 starting at verse 4. The round shape symbolizes that the world has no beginning and no end. The sesame seed symbolizes the falling of manna from heaven. Covering the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">challah</span> with a cloth as it is served at the sabbath meal represents the heavenly dew that protected the manna.<br />Round <span id="SPELLING_ERROR_1" class="blsp-spelling-error">challahs</span> are most traditionally used for the Jewish New Year, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Rosh</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">HaShanah</span>.</div><br /><div></div><div>This bread is simple to make. Mix the flour mixture with the egg mixture.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348737258775180450" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SjqIMrIw9KI/AAAAAAAADF4/05W98C_ZByc/s320/combine+flour+%26+eggs-blog.JPG" /> </div><br /><div>After two rises, divide the dough up in the number of stands you need for your braid.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348737252080290930" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SjqIMSMlDHI/AAAAAAAADFw/Q7W0F5uzODo/s320/weighing-blog.JPG" /><br />I needed four stands. I divided the dough into four blobs weighing 204 grams each and shaped them into balls <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348737250430630434" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqIMMDROiI/AAAAAAAADFo/cNYMXckZ-PA/s320/4+balls-blog.JPG" /><br />I let the balls rest 10 minutes before rolling them into ropes<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348737246591329666" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqIL9v6JYI/AAAAAAAADFg/YzLG5wB-HOw/s320/ropes-blog.JPG" /><br />I created a tic-<span id="SPELLING_ERROR_4" class="blsp-spelling-error">tac-</span>toe form with the four ropes<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736806527886690" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjqHyWYm5WI/AAAAAAAADFY/GswhCr6iKJA/s320/tic+tac+toe+3-blog.JPG" /><br />Follow the directions located <a href="http://www.chabad.org/theJewishWoman/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm">here</a> for detailed explanation on creating this form<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 293px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736800566841458" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjqHyALYkHI/AAAAAAAADFQ/K_jXB83IfT8/s320/twisted-blog.JPG" /><br />The top of the finished braid<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 282px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736804705305026" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjqHyPmEgcI/AAAAAAAADFI/kqoi71VKszE/s320/shaped+for+2nd+rise-blog.JPG" /><br />The bottom of the finished braid<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736796813560850" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHxyMiDBI/AAAAAAAADFA/l5xrM7dcqHM/s320/underneath-blog.JPG" /><br />After the final rise, I glazed the dough with egg wash and added sesame seeds. One way to attach sesame seeds is to dip your thumb in water, then place you thumb into the seeds, then touch your thumb to the bread.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736793294879010" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHxlFnOSI/AAAAAAAADE4/OeikE1m97-o/s320/thumb+print-blog.JPG" /><br /><br /><div>Here's the loaf ready to go into the oven<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736156366232066" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHMgV_WgI/AAAAAAAADEw/ITfKvVdn3jU/s320/ready+to++bake+2-blog.JPG" /><br />Finished loaf fresh from the oven<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736155708616514" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHMd5M70I/AAAAAAAADEo/JBh9WGJoPmI/s320/fresh+from+oven-blog.JPG" /><br />Sliced <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Challah</span>.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736155039167090" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SjqHMbZl8nI/AAAAAAAADEg/uX1wlVHvrWs/s320/sliced-blog.JPG" /><br /><div><br />Since I had it sliced, I made french toast for lunch using my Dad's recipe. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736143996365234" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHLyQyKbI/AAAAAAAADEY/zlM-pqoptK0/s320/french+toast+mix-blog.JPG" /><br /><div>1 egg<br />1/4 cup of whole milk<br />splash of vanilla (~1/8 tsp)<br />sprinkling of cinnamon</div><div></div><br /><div>Mix everything together. </div><br /><div>Dip each side of the bread into egg mixture. </div><br /><div>Fry on medium-high heat until brown.<br /><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Apetite</span>!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348746424184767410" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjqQiK8sg7I/AAAAAAAADGQ/f-UH64NUB0s/s320/french+toast+bite+2+blog.JPG" /><br /><br /><div><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHLrj39sI/AAAAAAAADEQ/EOvWoOWRvEQ/s1600-h/french+toast-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 164px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348736142197388994" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjqHLrj39sI/AAAAAAAADEQ/EOvWoOWRvEQ/s320/french+toast-blog.JPG" /></a></div></div></div></div></div></div></div></div></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com16tag:blogger.com,1999:blog-2435544321989080310.post-64535401909459723202009-06-20T18:00:00.001-05:002009-06-20T18:47:43.615-05:00Black Chocolate Party Cake - Rose Levy Beranbaum Bake-off<div align="center">German Chocolate <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Roulande</span><br /></div><div align="left"><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Si_RGCxSELI/AAAAAAAADCY/L21vbxY0Utc/s1600-h/german+roll-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px" id="BLOGGER_PHOTO_ID_5345721184465064114" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Si_RGCxSELI/AAAAAAAADCY/L21vbxY0Utc/s320/german+roll-blog.JPG" /></a>Rose released the <a href="http://www.realbakingwithrose.com/RosesHeavenlyCakes1_blad.pdf"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">BLAD</span></a> of her new cookbook and our challenge for Father's Day was to cook one of her new recipes using it, the recipes from <a href="http://www.heavenlycakeplace.blogspot.com/">Marie's Blog</a>, or the <a href="http://www.hectorwong.com/roselevy/ECC/handouts/Angel%20Food%20Cake%20for%20NYU%20Demo.pdf">Angle food cake </a>. </div><div align="left"></div><div align="left"></div><div align="left">Many from the group were planning on making the Chocolate Party Cake so I decided I'd do something different with mine. I've never made a cake roll or a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">roulande</span> so I decided to try it with this cake. This was all about learning after all. (The original cake is supposed to be baked in a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">bundt</span> pan)<br /><br /><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7xL6VWI/AAAAAAAADCQ/pIKrbaEXpoU/s1600-h/mess+in+place-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 188px" id="BLOGGER_PHOTO_ID_5345721007946224994" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7xL6VWI/AAAAAAAADCQ/pIKrbaEXpoU/s320/mess+in+place-blog.JPG" /></a> I collected all my ingredients and mixed them together and baked it in a 17 x 12 x 1 inch pan for 14 minutes.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px" id="BLOGGER_PHOTO_ID_5345724972969127426" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Si_UikDCbgI/AAAAAAAADCg/7qMUoWWxjxw/s320/baked+-blog.JPG" />I let the cake cool for 5-10 minutes then rolled it up in a <span id="SPELLING_ERROR_4" class="blsp-spelling-error">silpat</span>. While the roll was cooling I made <a href="http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1131/">Rose's German Chocolate Cake Filling</a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px" id="BLOGGER_PHOTO_ID_5345721006987285762" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7tnSFQI/AAAAAAAADCI/nA9XR75qaQQ/s320/filling-blog.JPG" />Then I unrolled the cake... uh, oh. I guess not all recipes are meant to be rolled. Or perhaps I should have used the chocolate syrup on the cake before rolling it up. I wasn't deterred. I spread the still warm filling on the cake, rolled it back up and placed it in the refrigerator overnight.<br /><br /><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7XRMXvI/AAAAAAAADCA/OdyJC5Zz30o/s1600-h/cracked+cake-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 121px" id="BLOGGER_PHOTO_ID_5345721000989056754" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7XRMXvI/AAAAAAAADCA/OdyJC5Zz30o/s320/cracked+cake-blog.JPG" /></a> Hard to believe this was salvageable, eh?<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 158px" id="BLOGGER_PHOTO_ID_5345753998359887330" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Si_u8EDdfeI/AAAAAAAADDA/hXA7vRk9qFc/s320/rolled-blog.JPG" /><br />I sliced the roll and <span id="SPELLING_ERROR_5" class="blsp-spelling-error">syruped</span> each side. It was a good cake before the syrup but the chocolate syrup really set the cake off.<br /><br /><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7Rp_pkI/AAAAAAAADB4/jGvTXxfoDy0/s1600-h/german+slice-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px" id="BLOGGER_PHOTO_ID_5345720999482467906" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7Rp_pkI/AAAAAAAADB4/jGvTXxfoDy0/s320/german+slice-blog.JPG" /></a><br />I'll <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">definitely</span> make this cake again.. but maybe in the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">bundt</span> pan as directed. :-)<br /><br /><br /><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7Fo65sI/AAAAAAAADBw/E6N8grWiGKA/s1600-h/group+slice-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 198px" id="BLOGGER_PHOTO_ID_5345720996256736962" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Si_Q7Fo65sI/AAAAAAAADBw/E6N8grWiGKA/s320/group+slice-blog.JPG" /></a><br />This cake's taste is amazing as is the <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">German</span> chocolate filling. <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Definitely</span> a winner.<br /></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com4tag:blogger.com,1999:blog-2435544321989080310.post-77329079182859402482009-06-17T14:59:00.006-05:002009-06-18T07:33:20.844-05:00Casatiello - BBA Challenge #5<a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjlRHfslREI/AAAAAAAADEI/GEfmEGV95QU/s1600-h/casatiello+slice+apart+from+whole+2+resized.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 233px;" id="BLOGGER_PHOTO_ID_5348395221688599618" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjlRHfslREI/AAAAAAAADEI/GEfmEGV95QU/s320/casatiello+slice+apart+from+whole+2+resized.JPG" border="0" /></a>My original plan was to have this bread baked and delivered to my husband's team for an afternoon snack yesterday. But with all the issues I ran into while making the Casatiello, it wasn't ready until lunch time today.<br /><br />The first issue: the sponge was not real bubbly after the first hour. I waited another hour then proceeded mixing the bread.<br /><br />Below is the dough after I kneaded in 5 oz of fried prosciutto and 8 oz of provolone cheese.<br /><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuv0kJvI/AAAAAAAADEA/pkW9sDdKDLU/s1600-h/casateillo+ready+for+1st+rise-blog.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5348394796520318706" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuv0kJvI/AAAAAAAADEA/pkW9sDdKDLU/s320/casateillo+ready+for+1st+rise-blog.JPG" border="0" /></a> The second issue: the dough did not increase in size by 1 1/2 times. It was 2 inches short of the mark. I waited another 20 minutes, didn't detect any change, so I shaped the dough and put it in an 8"x3" spring form pan. Since I was running out of time, I placed it in the refrigerator to bake the following day.<br /><br />Here the dough is ready for it's final rise. You can tell by the height of the collar, I was expecting a big rise. (the idea for using a collar came from <a href="http://attheveryyeast.blogspot.com/2009/05/bba-challenge-casatiello.html">At the Very Yeast</a>)<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuXFYGMI/AAAAAAAADD4/URxR-nTU0jQ/s1600-h/casateillo+ready+for+2nd+rise+2-blog.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5348394789879945410" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuXFYGMI/AAAAAAAADD4/URxR-nTU0jQ/s320/casateillo+ready+for+2nd+rise+2-blog.JPG" border="0" /></a><br />I woke up at 2AM, took the dough out of the refrigerator and went back to bed. </div><div> </div><div>Here it is at 6AM. It rose to the rim of the pan. Not what I would consider 1 1/2 times size increase but I baked it anyway.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuPlAZ2I/AAAAAAAADDw/HPNrSvxbdFw/s1600-h/casatiello+ready+to+bake-blog.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5348394787865126754" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjlQuPlAZ2I/AAAAAAAADDw/HPNrSvxbdFw/s320/casatiello+ready+to+bake-blog.JPG" border="0" /></a><br />I spritzed the top of the dough with water, placed 6 ice cubes in the iron skillet at the bottom of the oven, placed the pan on the pizza stone and closed the door. </div><div>The oven spring added another inch or so to the bread.<br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjlQt1JC7QI/AAAAAAAADDo/44G1jkeBcnw/s1600-h/baked+in+springform+close-up-blog.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 184px;" id="BLOGGER_PHOTO_ID_5348394780768529666" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SjlQt1JC7QI/AAAAAAAADDo/44G1jkeBcnw/s320/baked+in+springform+close-up-blog.JPG" border="0" /></a>The last issue: It took 75 minutes to bake! The minimum cook time was 40 minutes and the center was only 90 degrees. After 50 minutes it was at 107, at 60 minutes it was at 136, and at 70 minutes it was at 167. (I tented the bread for the last 5 minutes.)<br /><br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjlQt4NVeyI/AAAAAAAADDg/5_CBhI1aquA/s1600-h/Casatiello+slice+up+close+resized.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5348394781591829282" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SjlQt4NVeyI/AAAAAAAADDg/5_CBhI1aquA/s320/Casatiello+slice+up+close+resized.JPG" border="0" /></a>While delivering the bread to Rick's office today, something strange, sad, yet rewarding happened. As soon as I pulled up in front of Rick's office building, an old noisy car pulled up next to mine. Behind the wheel of the old car was a woman who appeared to be in her early to mid 30s. Children occupied the other seats of her old jalopy. She said they were living in the car and that she just needed something to feed her kids. She wasn't asking for money or for anything for herself but she needed to feed her babies. By the time she finished her story, my husband had stepped out of his office building. I quickly related her story to him. We both exchanged a knowing look, I handed him the bread and he gave it to her. You would have thought we gave her a million bucks. I am still in awe at God's timing. Had things gone as I had planned I would have missed it all. God knew what this lady needed and when she needed it. He took care of her immediate need and he allowed us to be a part of it. Rick returned to the office building empty handed but with a full heart and I smiled all the way home at God's perfect timing. I hope you'll join me in praying for this woman and the many others in her situation. </div><div> </div><div>I have no idea how this tasted but I hope it was grand and that it blesses that woman and her children.<br /><div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com12tag:blogger.com,1999:blog-2435544321989080310.post-84277786143567139852009-06-10T06:00:00.003-05:002009-06-12T07:38:08.212-05:00Making Your Own Vanilla Extract<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SipaGvkf7mI/AAAAAAAADAM/le4EhTtEFu8/s1600-h/vanillia+beans2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 220px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5344182979723783778" border="0" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SipaGvkf7mI/AAAAAAAADAM/le4EhTtEFu8/s320/vanillia+beans2.jpg" /></a><span style="font-family:arial;">Do you make your own vanilla? I didn't until last year. And WOW, is it ever good</span><span style="font-family:arial;">!<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiimHvHrQxI/AAAAAAAAC_8/_08gnZG_0vM/s1600-h/vanilla-blog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5343703609713050386" border="0" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiimHvHrQxI/AAAAAAAAC_8/_08gnZG_0vM/s320/vanilla-blog.JPG" /></a><br /><span style="font-family:arial;">Most of the recipes </span><span style="font-family:arial;">I've found for making Vanilla use vodka or rum.</span> <span style="font-family:arial;">When using a light colored alcohol, you get the satisfaction of watching the color ch</span><span style="font-family:arial;">ange as it is transformed into vanilla extract. That's all fun and good but if you want truly awesome vanilla extract, use bourbon. I</span><span style="font-family:arial;">t adds wonderful flavor to your recipes.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SipaGw55k_I/AAAAAAAADAc/lpIUT54NRmI/s1600-h/vanillia+beans-slicing.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 219px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5344182980081980402" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SipaGw55k_I/AAAAAAAADAc/lpIUT54NRmI/s320/vanillia+beans-slicing.jpg" /></a> <ol style="FONT-FAMILY: arial"><li>Use six vanilla beans* per cup/8oz alcohol.<br /></li><li>Cut the vanilla beans in half lengthwise, leaving about 1 inch connected at one end.</li><li>Put the beans into the bottle of alcohol and shake gently.<br /></li><li>Cover tightly and store in a cool, dark place for about 8 weeks, giving it a gentle shake about once a week.</li></ol>*Using a variety of <a href="http://www.arizonavanilla.com/Store/VanillaBeans.html">vanilla pods</a> (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes. <p style="FONT-FAMILY: arial">Vanilla extract matures with age. I waited 5 or 6 months before I started using the bottle below.<br /></p><p style="FONT-FAMILY: arial"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sipezkx8AwI/AAAAAAAADAk/rUr0xAzyLOs/s1600-h/vanilla+shaken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 277px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5344188147967984386" border="0" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sipezkx8AwI/AAAAAAAADAk/rUr0xAzyLOs/s320/vanilla+shaken.jpg" /></a>**Shake vanilla bottle before each use. Small flecks of the vanilla pods will be in the vanilla extract - they provide additional flavor. They also appear as dark flecks in light-colored food, don’t shake the bottle if you don’t want the flecks to appear.</p><p style="FONT-FAMILY: arial"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SillDtUPMII/AAAAAAAADAE/lCb-29j_G8s/s1600-h/Vanillia+beans.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 140px; DISPLAY: block; HEIGHT: 312px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5343913547230294146" border="0" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SillDtUPMII/AAAAAAAADAE/lCb-29j_G8s/s320/Vanillia+beans.jpg" /></a></p><p style="FONT-FAMILY: arial">Other blog sites on making Vanilla Extract:<br /></p><span style="font-family:arial;">http://ayankeeinasouthernkitchen.com/2008/08/04/homemade-bourbon-vanilla/</span> <a style="FONT-FAMILY: arial; COLOR: rgb(0,0,0)" href="http://tipnut.com/homemade-vanilla-extract/"></a><span style="font-family:arial;">http://simplyrecipes.com/recipes/how_to_make_vanilla_extract/</span> <span style="font-family:arial;">http://www.cooks.com/rec/view/0,1713,146191-251198,00.html</span>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com5tag:blogger.com,1999:blog-2435544321989080310.post-75436665753134213342009-06-07T06:00:00.001-05:002009-06-08T10:34:53.211-05:00Brioche Cinnamon Rolls - BBA challenge #4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SixKeKyM-mI/AAAAAAAADBQ/DJJoscfBdw0/s1600-h/coffee+6-blog.JPG"><img id="BLOGGER_PHOTO_ID_5344728739933387362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SixKeKyM-mI/AAAAAAAADBQ/DJJoscfBdw0/s320/coffee+6-blog.JPG" border="0" /></a>Week #4 in the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">BBA</span> challenge and we are on page 123 of The Bread Baker's Apprentice, Brioche.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SixKdx4a6wI/AAAAAAAADBI/lDvwHEICZts/s1600-h/slicing-blog.JPG"><img id="BLOGGER_PHOTO_ID_5344728733248580354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SixKdx4a6wI/AAAAAAAADBI/lDvwHEICZts/s320/slicing-blog.JPG" border="0" /></a>We had three choices Rich man's (87% butter to flour ratio), middle-class (50% butter to flour ration) and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">poor man's</span> (23.5% butter to flour ratio) I chose the middle-class because in the commentary he states it's perfect for cinnamon rolls. Say no more. I LOVE cinnamon rolls.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SixKd5FAkUI/AAAAAAAADBA/fBYm3Hv-gRU/s1600-h/sliced+%26+buttered-blog.JPG"><img id="BLOGGER_PHOTO_ID_5344728735180427586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SixKd5FAkUI/AAAAAAAADBA/fBYm3Hv-gRU/s320/sliced+%26+buttered-blog.JPG" border="0" /></a>The only problem I had with the dough is it kept climbing up the paddle trying to escape during the last 6 minutes of mixing.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SixKdtzd_pI/AAAAAAAADA4/39IpF0-2oEw/s1600-h/proofed-blog.JPG"><img id="BLOGGER_PHOTO_ID_5344728732154068626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SixKdtzd_pI/AAAAAAAADA4/39IpF0-2oEw/s320/proofed-blog.JPG" border="0" /></a>I found it helpful to roll the dough out on parchment paper because I could use it to help roll the dough into a log after sprinkling it with the cinnamon sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SixKdmusp7I/AAAAAAAADAw/z3AfpfXsAH4/s1600-h/iced+2-blog.JPG"><img id="BLOGGER_PHOTO_ID_5344728730255009714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SixKdmusp7I/AAAAAAAADAw/z3AfpfXsAH4/s320/iced+2-blog.JPG" border="0" /></a><br />Cinnamon-Sugar Filling<br /><br />3/4 cup dark brown sugar (packed, 5 1/4 ounces)<br />1/4 cup granulated sugar (1 3/4 ounces)<br />2 teaspoons ground cinnamon<br />1/8 teaspoon ground cloves<br />1/8 teaspoon table salt<br />1 tablespoon unsalted butter , melted<br /><br />Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand.<br /><br /><br />I baked these at 375 for 20 minutes and frosted them with poured fondant.<br /><br /><br /><p></p>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com6tag:blogger.com,1999:blog-2435544321989080310.post-20701588817029162162009-06-06T07:46:00.003-05:002009-06-06T07:59:06.821-05:00Croissants - Rose Levy Beranbaum Bake-off<div><br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiUYBxdWI5I/AAAAAAAAC_U/6T5EaQURNeg/s1600-h/croissant+torn+in+half.rose.JPG"><img id="BLOGGER_PHOTO_ID_5342702951680320402" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiUYBxdWI5I/AAAAAAAAC_U/6T5EaQURNeg/s320/croissant+torn+in+half.rose.JPG" border="0" /></a> I love the forum bake-offs on <a href="http://www.realbakingwithrose.com/">RLB's site.</a> We are given a category and each baker gets to choose a recipe under that category that is new to them. We post<a href="http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1109/"> pictures </a>on RLB's site and share the lessons learned along the way. With her busy schedule, Rose still finds time to give us supporting comments and praise. How sweet is she?</div><div> </div><br /><div>The first time I thumbed through"The Bread Bible" (Christmas 2007), the Croissants caught my attention and I knew that I would make them one day. Rose's writing style takes the most complicated recipe, breaks it down into do-able steps, sprinkles in a little food science and with each step she builds your confidence to try and succeed .</div><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUYByIvsOI/AAAAAAAAC_M/4v492wt8z6k/s1600-h/ready+for+butter-blog.JPG"><img id="BLOGGER_PHOTO_ID_5342702951862350050" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUYByIvsOI/AAAAAAAAC_M/4v492wt8z6k/s320/ready+for+butter-blog.JPG" border="0" /></a>After mixing the dough and chilling it overnight, I squared the dough and rolled the corners out to create flaps. </div><div></div><br /><div>I placed 8 oz of Plugra butter in the center and pulled the flaps over the butter, sealing it well. I wrapped this in plastic wrap and placed it back in the refrigerator for a 30 minute rest.<br /><img id="BLOGGER_PHOTO_ID_5342708119427812930" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiUcuk0XDkI/AAAAAAAAC_c/DZskaFBSgQs/s320/butter+sealed+in-blog.JPG" border="0" /><br /><div>The first turn went very well. It took only a little time and coaxing to roll the dough/butter to a 16 x 7 rectangle. I gave it a business letter fold, wrapped it in plastic wrap, then put it back in the refrigerator for 40 minutes. So far, so good.<br /><br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiUYBnjm00I/AAAAAAAAC-8/e7KIRmMBitU/s1600-h/first+turn-blog.JPG"><img id="BLOGGER_PHOTO_ID_5342702949022225218" style="margin: 0px auto 10px; display: block; width: 320px; height: 187px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiUYBnjm00I/AAAAAAAAC-8/e7KIRmMBitU/s320/first+turn-blog.JPG" border="0" /></a><br />By the end of turn two, I was sure I was a natural croissant maker. I didn't have any of the horrible butter break throughs I have read about. I was feeling pretty darn smug with myself.<br /><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXoAlyimI/AAAAAAAAC-0/ZMNVMvPQqo8/s1600-h/second+turn.jpg"><img id="BLOGGER_PHOTO_ID_5342702509065669218" style="margin: 0px auto 10px; display: block; width: 320px; height: 202px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXoAlyimI/AAAAAAAAC-0/ZMNVMvPQqo8/s320/second+turn.jpg" border="0" /></a>Then reality kicked in at turn 3.<br />After turns 1 and 2, I threw away a lot of flour so I decided I didn't need to use as much (I am, after all, a natural croissant maker by now. ...plus I was running low on flour) </div><br /><div>You guessed it, I had butter break-through a third of the way through rolling the dough out. I also ran out of flour covering up the butter break-throughs so I grabbed the white whole wheat flour I had in the freezer. Big mistake. It's coarse texture set me up for a real mess in turn 4.<br /><img id="BLOGGER_PHOTO_ID_5342702951287955202" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiUYBv_zHwI/AAAAAAAAC_E/Kqo6aeNmn6I/s320/butter+break+through.rose.JPG" border="0" /><br /><div>While I waiting for the dough to rest between turns, I checked RLB's site. She had made a comment that we could use unbleached bread flour. I wished I had read that before I grabbed the jagged wheat flour.<br />I used the bread flour for turn 4 but it was too late. The dough was harder to roll out and the wheat flour I used during turn 3 was cutting through the layers. (and my heart). I heard squishing noise with each roll of the pin. At this point I just kept dumping flour on it and hoping for the best. I wrapped in back up in plastic and let it rest in the refrigerator for 5 hours.<br /><br />I rolled the dough out for the final time and cut it into triangles.<br /><br /><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnsAcvhI/AAAAAAAAC-k/9WrFjDfliig/s1600-h/sliced+triangles-blog.JPG"><img id="BLOGGER_PHOTO_ID_5342702503540342290" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnsAcvhI/AAAAAAAAC-k/9WrFjDfliig/s320/sliced+triangles-blog.JPG" border="0" /></a><br />I shaped them and let them rise.<br /><br /><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnvh1lzI/AAAAAAAAC-c/T-DUiOFj_YI/s1600-h/shaped-blog.JPG"><img id="BLOGGER_PHOTO_ID_5342702504485689138" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnvh1lzI/AAAAAAAAC-c/T-DUiOFj_YI/s320/shaped-blog.JPG" border="0" /></a><br />Then baked them until they were golden brown, cooled for 20 minutes and took my first bite. My husband and I were pleasantly surprised by the splintering crisp crust as we bit into them. <a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnT9BfWI/AAAAAAAAC-U/TSukPFYaMWw/s1600-h/baked-blog.JPG"><img id="BLOGGER_PHOTO_ID_5342702497083522402" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiUXnT9BfWI/AAAAAAAAC-U/TSukPFYaMWw/s320/baked-blog.JPG" border="0" /></a>Obviously, Rose’s recipe is fool proof because these came out a lot better than they should have considering all the extra flour I used. I really didn't expect these to be edible. </div><div> </div><br /><div><br />Lessons learned:</div><br /><ol><li>Shape the dough into a square after the first rise before refrigerating it overnight.</li><br /><li>Don't use wheat flour to roll out your dough. The sharp edges breaks the glutton strands and causes butter break-through.</li><br /><li>Be patient. The dough is harder to roll out in turns 3 and 4. Don't be too aggressive or use downward pressure.</li><br /><li>With Rose's recipe, you can't go wrong no matter how hard you try. :-)</li></ol><br /><p><br />Here's a video of Pino Ficara making croissants. I found it very helpful to watch. <a href="http://www.youtube.com/watch?v=RxCE963K-FY">http://www.youtube.com/watch?v=RxCE963K-FY</a><br /><br />Things I'm going to try next time I make them:<br /></p>I'll use bread flour in place of the all-purpose; I heard the higher gluten content allows the layers to rise higher.<br /><p>I'll mix the butter with some flour and chill it. I heard it really helps keep it malleable but manageable.<br /></p></div></div></div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com6tag:blogger.com,1999:blog-2435544321989080310.post-15461140476714454022009-06-04T23:20:00.005-05:002009-06-06T07:35:48.502-05:00How Do You separate Eggs?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Siig_i9_zkI/AAAAAAAAC_s/hcMK2MQ_aPA/s1600-h/separating+yolk-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Siig_i9_zkI/AAAAAAAAC_s/hcMK2MQ_aPA/s320/separating+yolk-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5343697971454135874" border="0" /></a><br /><br />Crack open all the eggs into a bowl (using cold eggs straight from the refrigerator)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Siig_gTEYNI/AAAAAAAAC_k/fk1jED6aJLc/s1600-h/whole+eggs-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Siig_gTEYNI/AAAAAAAAC_k/fk1jED6aJLc/s320/whole+eggs-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5343697970737209554" border="0" /></a><br /><br />With clean hands, fish out the yolks and place them in another bowl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Siig_i9_zkI/AAAAAAAAC_s/hcMK2MQ_aPA/s1600-h/separating+yolk-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/Siig_i9_zkI/AAAAAAAAC_s/hcMK2MQ_aPA/s320/separating+yolk-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5343697971454135874" border="0" /></a><br />Violia! Fast and easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Siig_0IHhXI/AAAAAAAAC_0/T-N_HJ2Hxh8/s1600-h/separated+eggs-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 178px;" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Siig_0IHhXI/AAAAAAAAC_0/T-N_HJ2Hxh8/s320/separated+eggs-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5343697976059987314" border="0" /></a><br />Where did I learn this? <a href="http://www.youtube.com/watch?v=Z2nLawxhnmo&feature=channel">DyannBakes</a>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com5tag:blogger.com,1999:blog-2435544321989080310.post-84279730203014770052009-06-01T08:53:00.006-05:002009-06-01T09:44:08.749-05:00Bagels - BBA challenge #3<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEoYnTGI/AAAAAAAAC-M/99wrrUEThf4/s1600-h/Bagels+-whole+2-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 126px;" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEoYnTGI/AAAAAAAAC-M/99wrrUEThf4/s320/Bagels+-whole+2-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342361052667923554" border="0" /></a>I couldn't wait to get to week 3....bagels! These were very easy to make.<br /><br />I expected the sponge to be thinner and used a whisk. It took a bit of work to get the thick gloppy sponge out of the tines.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiPhESgopqI/AAAAAAAAC-E/ZcBtKZZ5z_Y/s1600-h/bagel+sponge.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiPhESgopqI/AAAAAAAAC-E/ZcBtKZZ5z_Y/s320/bagel+sponge.JPG" alt="" id="BLOGGER_PHOTO_ID_5342361046795986594" border="0" /></a><br /><br />I was feeling domestic, so I opted to hand-knead the last 3/4 cup of flour in. I was questioning my sanity after the first 1/4 cup and almost threw it back in the KitchenAid. It took me a total of 10 minutes to work in the rest of the flour. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEWnxXnI/AAAAAAAAC98/_ORAqMerbE0/s1600-h/shaggy+dough-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEWnxXnI/AAAAAAAAC98/_ORAqMerbE0/s320/shaggy+dough-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342361047899659890" border="0" /></a>Surely he didn't expect us to knead for another 10 minutes after that last 3/4 cup of flour was worked in. I consulted the recipe. Oh yes he did! There was a sense of accomplishment when I finished the final kneading. (and a sense of tingling in my arms, neck and back. lol)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEP8CtMI/AAAAAAAAC90/x72tDgaliQg/s1600-h/kneading-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 201px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPhEP8CtMI/AAAAAAAAC90/x72tDgaliQg/s320/kneading-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342361046105633986" border="0" /></a> At this point I divided the dough in half so I could make half cinnamon-raisin and half plain bagels.<br /><br />We had two options for shaping the bagels. Poke holes in the rolls we shaped or create a rope and wrap them around our hands to shape. I chose to do both.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRv4RSaI/AAAAAAAAC9s/qloKseCksGc/s1600-h/shaping+bagel+rope+2-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 302px;" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRv4RSaI/AAAAAAAAC9s/qloKseCksGc/s320/shaping+bagel+rope+2-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342360178506418594" border="0" /></a>The bagel on the left was shaped with the rope method, the bagel on the right with the poke method. I like the wonkiness of the rope method.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRTOSCVI/AAAAAAAAC9k/7fgaby9NLp4/s1600-h/rolled+vs+poked+2-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRTOSCVI/AAAAAAAAC9k/7fgaby9NLp4/s320/rolled+vs+poked+2-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342360170814114130" border="0" /></a>The cooked bagel on the left is with the poke method, the ones on the right the rope method. Next time I'll stretch the holes out a little more for the rope method.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRLKuuaI/AAAAAAAAC9c/ePqi2sFzmT4/s1600-h/rolled+vs+poked+cooked-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRLKuuaI/AAAAAAAAC9c/ePqi2sFzmT4/s320/rolled+vs+poked+cooked-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342360168651733410" border="0" /></a>Sliced Raisin bagel.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRF9I9FI/AAAAAAAAC9U/dvx96uilV6I/s1600-h/raisin+bagel+2-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 276px;" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiPgRF9I9FI/AAAAAAAAC9U/dvx96uilV6I/s320/raisin+bagel+2-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342360167252554834" border="0" /></a>Sliced plain bagel topped with kosher salt and sesame seeds<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiPgQ4Xh6jI/AAAAAAAAC9M/NGXk7MKrGSE/s1600-h/sesame+half-blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiPgQ4Xh6jI/AAAAAAAAC9M/NGXk7MKrGSE/s320/sesame+half-blog.JPG" alt="" id="BLOGGER_PHOTO_ID_5342360163605146162" border="0" /></a><br />Lessons learned:<br /><ol><li>Don't use a whisk on the sponge</li><li>Use my KitchenAid mixer to work in the last 3/4 cup of flour before hand kneading.</li><li>When boiling, boil the tops first then flip over and boil the bottoms. (they came out prettier this way)</li></ol><br />Our next recipe in the book: BriocheThe Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com4tag:blogger.com,1999:blog-2435544321989080310.post-62144923059964835592009-05-30T12:08:00.005-05:002009-05-30T22:30:56.450-05:00The Very Late Christopsomos - BBA #2<div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiFo1EpbwFI/AAAAAAAAC9E/9oIj_XHUKns/s1600-h/Christopsomos+sliced+2.jpg"><img id="BLOGGER_PHOTO_ID_5341665894028001362" style="margin: 0px auto 10px; display: block; width: 320px; height: 215px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiFo1EpbwFI/AAAAAAAAC9E/9oIj_XHUKns/s320/Christopsomos+sliced+2.jpg" border="0" /></a> My second week into the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">BBA</span> challenge and I'm already late. In the span of one week, I have had out of town guests, a 100<span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span> birthday celebration (no, not mine), a dinner party for 14, and a visit from my youngest step-daughter (that was the best part of the week). I considered skipping this bread and coming back to it later but my OLDER sister said I had to bake them in order. (She always was a pest) Just kidding Terri. Truth be known, I was the pesky little sister that got into her make-up, her clothes and followed her everywhere. Somehow, she has forgiven me. (I'm guessing it's because senility is setting in ;) I love that she and I are doing this challenge together. (she is <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mustangterri</span> in San Diego)<br /><br /><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0yxSniI/AAAAAAAAC88/ICwho0ZgyII/s1600-h/Proofed.jpg"><img id="BLOGGER_PHOTO_ID_5341665889229119010" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0yxSniI/AAAAAAAAC88/ICwho0ZgyII/s320/Proofed.jpg" border="0" /></a> Anyway, onto the bread! We had the choice of three different variations of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Artos</span>: Greek Celebration Bread. I found the picture of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Christopsomos</span> very intriguing, so I choose it. However, after shaping mine, I noticed the author didn't use the dried fruits and nuts in his. He's such a cheater!</div><div> </div><br /><div><div><a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0ie5AbI/AAAAAAAAC80/maFpE3MWY9Q/s1600-h/adding+ropes.jpg"><img id="BLOGGER_PHOTO_ID_5341665884856975794" style="margin: 0px auto 10px; display: block; width: 320px; height: 198px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0ie5AbI/AAAAAAAAC80/maFpE3MWY9Q/s320/adding+ropes.jpg" border="0" /></a> Typically, I wouldn't make a bread with raisins. It's just not my thing. But I'm married to a man who loves raisins in everything, so being the awesome wife I am, I made the sacrificed. ;-) </div><br /><div><div><a href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0c9V7YI/AAAAAAAAC8s/0iMV1y1xo9U/s1600-h/Artos.jpg"><img id="BLOGGER_PHOTO_ID_5341665883374087554" style="margin: 0px auto 10px; display: block; width: 320px; height: 262px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SiFo0c9V7YI/AAAAAAAAC8s/0iMV1y1xo9U/s320/Artos.jpg" border="0" /></a></div><br /><div>This bread smelled amazing from the moment the spices and zest were added to the flour. </div><br /><div>I selected golden raisins, dried cherries and orange zest from a list of options for the bread and I used a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">barm</span> instead of a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">poolish</span>. I didn't have allspice or cloves on hand, so I used Anise, (Rick's favorite spice) I'm really going for the extra bonus points here. He'll probably think I put a dent in the car when he taste this. I glazed the bread with a simple syrup enhanced with honey and orange extract. I omitted the optional sesame seeds because I ...um... forgot.<br /></div><div> </div><br /><div>I timed the bread to be ready to slice at the same time I knew Rick would be driving by our house on his way back to the office from a meeting. I asked him to swing by and pick up the bread for an afternoon snack for everyone. (it was enough bread to feed a small army)</div><br /><div> </div>So what did Rick think of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Christopsomos</span>? He ate 4 huge pieces and ruined his dinner! He said he would do it all over again given the choice. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">lol</span> (now who's going for the bonus points?) He loved the orange zest but said the bread needed more raisins. (what did you expect from a raisin lover?) <br /><br /><div> </div>Next: Bagels!<br /><br /><div></div></div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com8tag:blogger.com,1999:blog-2435544321989080310.post-68322284443797123842009-05-22T06:00:00.002-05:002009-05-26T21:04:49.363-05:00Whoopie!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgHF0W_xHpI/AAAAAAAAC1A/SEOI2EzjK9c/s1600-h/Whoopie+3.jpg"><img id="BLOGGER_PHOTO_ID_5332760937100287634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 249px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgHF0W_xHpI/AAAAAAAAC1A/SEOI2EzjK9c/s320/Whoopie+3.jpg" border="0" /></a>While viewing pictures on foodgawker.com, Whoopie pies caught my attention. I had some cream cheese frosting I needed to use, so I decided to make Whoopie pies using my grandmother's recipe for red velvet cake.<br /><br />I gathered all the necessary ingredients<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHGb0-d93I/AAAAAAAAC1I/1mOa2fq2Aus/s1600-h/mess+in+place+2.JPG"><img id="BLOGGER_PHOTO_ID_5332761615162799986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHGb0-d93I/AAAAAAAAC1I/1mOa2fq2Aus/s320/mess+in+place+2.JPG" border="0" /></a><br />Mixed them together<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHF0CjgNyI/AAAAAAAAC0w/XLClnxVZh_I/s1600-h/Red+velvet+mix.jpg"><img id="BLOGGER_PHOTO_ID_5332760931613030178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHF0CjgNyI/AAAAAAAAC0w/XLClnxVZh_I/s320/Red+velvet+mix.jpg" border="0" /></a><br />Then used a #30 scoop and plopped them on to the parchment paper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHFzxfxcvI/AAAAAAAAC0o/J3_ynCt7GWA/s1600-h/raw+whoopie.jpg"><img id="BLOGGER_PHOTO_ID_5332760927033979634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 259px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgHFzxfxcvI/AAAAAAAAC0o/J3_ynCt7GWA/s320/raw+whoopie.jpg" border="0" /></a><br />I baked them for 10 - 11 minutes, let them cool, then filled them using a pastry bag and tip #23.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgHFzuPhXBI/AAAAAAAAC0g/fXRM-jTTZQU/s1600-h/Whoopie+2.jpg"><img id="BLOGGER_PHOTO_ID_5332760926160509970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgHFzuPhXBI/AAAAAAAAC0g/fXRM-jTTZQU/s320/Whoopie+2.jpg" border="0" /></a>How were they? Very moist and sticky ....finger licking good. Yummmmmmmmmmmmmm!<br /><br /><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Red Velvet Cake</span></span><br />1/2 cup shortening<br />1 1/2 cups sugar<br />2 large eggs<br />2 (1-ounce) bottles red food coloring<br />1 ounce water<br />1 teaspoon vanilla extract<br />2 cups AP flour<br />1 teaspoon salt<br />2 tablespoon cocoa<br />1 cup buttermilk<br />1 tablespoon white vinegar<br />1 teaspoon baking soda<br /><br /><p>Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.<br /></p><p>Sift flour, salt, and cocoa; set aside.</p><p>Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.<br /></p><p>Add eggs, 1 at a time, beating until blended after each addition.<br /></p><p>Stir in food coloring, water and vanilla, blending well.<br /></p><p>Add flour mixture to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes</p><p>Sprinkle baking soda over vinegar, fold into cake mixture.</p><p>Using #30 scoop, place batter onto prepared pans.<br /></p><p>Bake at 375° for 10 minutes.<br /></p><p>Cool in pans on wire racks 10 minutes; remove from parchment and cool.<br /></p><p>Fill with your favorite frosting and eat.</p><p>Yields 21 Whoopie pies using #30 scoop<br /></p><br />Other places to find Whoopie pie recipes:<br /><br />Pumpkin with maple cream cheese http://www.culinaryconcoctionsbypeabody.com/2008/09/28/i-was-doing-so-good/<br /><br />Chocolate with marshmallow http://www.notquitenigella.com/2009/03/24/making-whoopie-pies/<br /><br />Wicked Whoopie Pies from IssaMac's http://www.wlbz2.com/news/local/story.aspx?storyid=18974<br /><br /><ul sizcache="0" sizset="20"><li sizcache="0" sizset="20"><a href="http://www.epicurious.com/recipes/food/views/WHOOPIE-PIES-107615">Whoopie Pies</a>, from Gourmet<br /></li><li sizcache="0" sizset="21"><a href="http://www.rachaelraymag.com/recipes/dessert-recipes/pumpkin-whoopie-pies/article.html">Pumpkin Whoopie Pies</a>, from Rachael Ray magazine<br /></li><li sizcache="0" sizset="22"><a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=9359d8bffbf1d110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=ts_Homepage_Homepage">Pumpkin Whoopie Pies with Cream Cheese Filling</a>, from Martha Stewart<br /></li><li sizcache="0" sizset="23"><a href="http://www.foodbuzz.com/recipes/360300-red-velvet-whoopie-pies">Red Velvet Whoopie Pies</a>, from Food Buzz<br /></li></ul>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com1tag:blogger.com,1999:blog-2435544321989080310.post-47042589020272300462009-05-15T07:31:00.012-05:002009-05-15T22:17:57.325-05:00Anadama Bread - by the seat of my pants (aka: without a book)<a href="http://pinchmysalt.com/2009/05/04/the-bread-bakers-apprentice-challenge/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">BBA</span> #1</a> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Anadama</span> bread.<br /><br />My Bread Baker's Apprentice book is late. :-(<br />However, the recipe is posted <a href="http://books.google.com/books?id=yHGBOXSNogsC&dq=The+Bread+Baker%27s+Apprentice:+Mastering+the+Art+of+Extraordinary+Bread&printsec=frontcover&source=bn&hl=en#PPA108,M1">here</a>. :-)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgukeEJBlWI/AAAAAAAAC3E/Ze3b-atymXg/s1600-h/sliced.jpg"><img id="BLOGGER_PHOTO_ID_5335539019965109602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgukeEJBlWI/AAAAAAAAC3E/Ze3b-atymXg/s320/sliced.jpg" border="0" /></a><br />Have you ever heard someone take a bite of an apple and it sounded so crisp that it grabbed your attention? Did you look in the direction the sound came from in time to catch the juice from the apple running down their chin? Did it make you crave an apple? When <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Anadama</span> is toasted, it appeals to the auditory senses in the same way. It sounds crisp, light and yummy. (and yes, butter was running down my chin)<br /><p>There are several popular myths about the origin of the name of this bread, which mostly take this form:</p><p>A fisherman from the New England area was abandoned by his wife. She took everything except cornmeal mush and some molasses. In his anger, he combined them with flour, water and yeast to make bread, all the while muttering, <em>"Anna, damn 'er!".</em> (close your eyes and picture a Bostonian pronouncing this... the R's are silent) Touching, eh?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_hwBlN8Ol6J8/Sgx4aDW9MyI/AAAAAAAAC3M/4SJS0qJ0RDo/s1600-h/ingredients.jpg"><img id="BLOGGER_PHOTO_ID_5335772047500718882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 85px; TEXT-ALIGN: center" alt="" src="http://lh6.ggpht.com/_hwBlN8Ol6J8/Sgx4aDW9MyI/AAAAAAAAC3M/4SJS0qJ0RDo/s320/ingredients.jpg" border="0" /></a>This is a simple recipe of flour, yeast, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">polenta</span>, golden molasses, and water. I couldn't find the golden molasses so I used Lyle's Golden syrup which I brought back from my trip to Ireland. This recipe is so simple that, for an old pro like myself (ha!), I decided to complicate things. I added 75 grams of old sour dough starter to enhance the flavor, an <span class="blsp-spelling-error" id="SPELLING_ERROR_4">autolyse</span> stage to cut down on the kneading and I baked the bread on a stone...um...because I had one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sgukd9DubDI/AAAAAAAAC2s/tka2cct7TW0/s1600-h/mixing.jpg"><img id="BLOGGER_PHOTO_ID_5335539018063834162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sgukd9DubDI/AAAAAAAAC2s/tka2cct7TW0/s320/mixing.jpg" border="0" /></a> The dough was pretty wet and I had to add extra flour to get the texture required.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgukePkdzfI/AAAAAAAAC20/DR6beUSl_z0/s1600-h/mess+in+place.jpg"><img id="BLOGGER_PHOTO_ID_5335539023032995314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgukePkdzfI/AAAAAAAAC20/DR6beUSl_z0/s320/mess+in+place.jpg" border="0" /></a>I would love to take a bread baking class so that I can learn how to knead the dough, do a window pane test and shape loaves correctly. I'm just not one of those people who can pick up a book, read about it, then execute it like I've been doing it all my life. (and people who are like that really get on my nerves...opps, sorry Rick..I really do love you... here, have a piece of bread) To learn, I need someone in my face, showing me step by step ...and I need hands on. So if you're in the Memphis area and want to give a free class... let me know. I'll take you to a great BBQ joint for payment. :-)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgukeKuk9EI/AAAAAAAAC28/GLWvHQZUErk/s1600-h/shaped.jpg"><img id="BLOGGER_PHOTO_ID_5335539021733229634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgukeKuk9EI/AAAAAAAAC28/GLWvHQZUErk/s320/shaped.jpg" border="0" /></a><br />Because the loaves would have been branded by the heating elements if I used the middle shelf, I baked my bread on a lower shelf then suggested. I know Peter said not to use ice but I ignored him (shocking, I know) and I tossed 6 pieces of ice into the hot iron skillet located at the bottom of my oven (a trick I learned from <a href="http://www.realbakingwithrose.com/recipes/bread/">Rose Levy <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Beranbaum</span></a>) It wasn't my fault I didn't use simmering water...I didn't have my book yet...I didn't know...don't kick me out of the group. Perhaps I'll follow directions to a tee next time. (um...probably not)<br /><br />The first loaf baked in 32 minutes! When I checked the internal temp, it was 200 degrees! It exceeded the required temperature by 10 degrees! I know, I know... I need an oven thermometer. But I can't find one I can read. (yes, I'm almost 50 and I didn't eat my carrots while growing up) If you know of a good thermometer, ...one that is super sized ...please let me know. Why isn't this a feature on ovens? A nice LCD reading of the actual temperature in the oven with a toggle button so you can read the exact temperature at each rack level. I think I'm on to something here...but I digress.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sgukd9AYR-I/AAAAAAAAC2k/qx9m3xP40Ng/s1600-h/baked+whole.jpg"><img id="BLOGGER_PHOTO_ID_5335539018049800162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/Sgukd9AYR-I/AAAAAAAAC2k/qx9m3xP40Ng/s320/baked+whole.jpg" border="0" /></a>To bring the oven temperature back up to bake the second loaf, I turned the oven up to 400 degrees. Yes, you are correct.... I forgot to turn it back down to 350 when I popped the pan in the oven. I discovered the error of my ways when I rotated the pan 180 degrees after 20 minutes of baking and it looked done. I checked the internal temperature (157) and with my vast bread baking experience, (notice this is my first and only post on bread) I decided it needed to bake for 7 minutes more. Why 7? I have no idea... but 7 minutes later, the internal temperature was 200! Obviously, that's my lucky number today.<br /><br />What amazes me is that no matter what I did to this recipe, the taste and texture didn't suffer. The bread was soft, moist and delicious. I'm going to call this a no-fail bread recipe. If it survived all the antics I put it through, it'll survive anything!<br /></p><p>Click <a href="http://maps.google.com/maps/ms?ie=UTF8&hl=en&source=embed&msa=0&msid=108821211665628140701.0004696a0bdd9047d4650&ll=20.96144,23.90625&spn=117.041355,316.40625&z=2">here</a> if you want to see a world map where the Bakers live. (it takes a minute or two to load. Go get some coffee, take the dog for a walk, then come back to view it) Sorry... I tried to embed the map but it kept messing up. (yes, I have no idea what I'm doing)</p><p>Baker's from all over the world uniting to bake together. Brings a tear to the eye, doesn't it? Can you picture us all stretched across the world, holding hands and singing... (to the tune of "I'd like to buy the world a coke") </p><p></p><p>"I'd like to buy the world some flour and leaven it with love,<br />Bake buns and rolls and marbled rye and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Anadama</span> loaves.<br />I'd like to teach the world to knead in perfect harmony,<br />I'd like to buy the world a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">couche</span> and keep it company.<br />That's the real thing.<br />Anadama bread<br />What the world wants today.<br />Bread Is the real thing"<br />(If you're under 30, you may not know that song)</p><p><br />If I haven't scared you off, I'd love for you to join us. (no, you don't have to shave your head or drink the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">kool</span>-aid) Just get your hands on Peter <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Reinhart's</span> "The Bread Baker's Apprentice", post pictures of your bread on <a href="http://flickr.com/" target="_blank" rel="nofollow"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Flickr</span></a> and put a link to your pictures in the comment section below.<br /><br />Next week: <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Artos</span>-Greek Celebration Bread </p>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com19tag:blogger.com,1999:blog-2435544321989080310.post-57116181416031032652009-05-11T06:30:00.002-05:002009-05-15T11:18:46.054-05:00Chocolate-Pistachio Marzipan Spirals<a href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGZycGlI/AAAAAAAAC2c/K9pulPbDZCk/s1600-h/Choc-pist.jpg"><img id="BLOGGER_PHOTO_ID_5334343444319705682" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGZycGlI/AAAAAAAAC2c/K9pulPbDZCk/s320/Choc-pist.jpg" border="0" /></a><br />For our second bake-off using one of Rose Levy Beranbaum's cookbooks, we chose to do something from her "<a href="http://www.amazon.com/dp/0688101364?tag=thecakebiblec-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0688101364&adid=0SXCABEN56H9W2W9Q04V&">Rose's Christmas Cookies</a>" cookbook. The rules offered a lot of latitude. We could choose either a bar or a filled cookie. It didn't dawn on me until after I tasted these that they weren't technically a cookie but more of a candy. (the fact that I didn't have to turn on my oven should have clued me in on this)<br /><br /><br /><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGGnnsSI/AAAAAAAAC2U/Cev24Dtwk5U/s1600-h/IMG_0267.JPG"><img id="BLOGGER_PHOTO_ID_5334343439174054178" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGGnnsSI/AAAAAAAAC2U/Cev24Dtwk5U/s320/IMG_0267.JPG" border="0" /></a><br />The most time consuming step was shelling the pistachios and the most difficult step was getting the skins off of the pistachios. However, none of these task were daunting or impossible. Baking the pistachios for 10 minutes in a 350 degree oven help in removing the skins.<br /><br />To make the marzipan, I processed the pistachio nuts, powdered sugar, corn syrup and glycerin in a food processor until in formed a dough, then I kneaded it for 3 minutes.<br /><div><a href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGKpSDhI/AAAAAAAAC2M/qI7l7KR06mU/s1600-h/IMG_0268.JPG"><img id="BLOGGER_PHOTO_ID_5334343440254766610" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SgdlGKpSDhI/AAAAAAAAC2M/qI7l7KR06mU/s320/IMG_0268.JPG" border="0" /></a>If you’ll notice, my marzipan is VERY green. The recipe said to use just a dab of green paste. I stuck my toothpick half-way into the paste and used whatever food coloring clung to it. I almost added more coloring because the green doesn’t come through until you start kneading it. Thank goodness I didn’t add more! </div><div></div><div>I'm sorry I don't have a picture of the marzipan rolled out. My sister called me while I was doing this step and I forgot to take pictures. I rolled the marzipan between two sheets of plastic wrap to 1/16th of an inch then spread chocolate ganache on it. I placed the ganache covered marzipan in the refrigerator for 10 minutes for the ganache to firm up then rolled it up like a jelly roll, painted it with egg white then rolled it in chopped nuts.<br /><br /></div><div><div><a href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SgdlFj2VD7I/AAAAAAAAC2E/-Fr4YEq-ioM/s1600-h/choc-pist+2.jpg"><img id="BLOGGER_PHOTO_ID_5334343429840506802" style="margin: 0px auto 10px; display: block; width: 320px; height: 216px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SgdlFj2VD7I/AAAAAAAAC2E/-Fr4YEq-ioM/s320/choc-pist+2.jpg" border="0" /></a>At first bite, the brute force of the chocolate is dominant overall but then as the marzipan melts on your tongue the chocolate mellows and there is a subtle pistachio finish. Very interesting indeed.<br /><br />This would be a great dessert to make in the summer time because you do not have to turn your oven on. But the best thing about the Chocolate-Pistaschio Marzipan Spiral is you can make them several weeks or months in advance. They store very well in the refrigerator or freezer. I plan on serving them on May 22nd at a get together at our house. I love foods that you can make ahead of time. It reduces the stress of entertaining! </div><div> </div><div>You'll have to be a member (free) of Rose's <a href="http://www.realbakingwithrose.com/forums/">forum</a> to read what the others made. Join then click <a href="http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1041/">here</a>. </div><div></div></div>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com9tag:blogger.com,1999:blog-2435544321989080310.post-69825778382153662872009-05-07T17:19:00.002-05:002009-05-15T11:16:12.369-05:00Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SfusPsv9fAI/AAAAAAAAC0A/lLbEaQKdaCc/s1600-h/chicken+salad1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 301px;" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SfusPsv9fAI/AAAAAAAAC0A/lLbEaQKdaCc/s320/chicken+salad1.jpg" alt="" id="BLOGGER_PHOTO_ID_5331043969633451010" border="0" /></a>I needed to make chicken stock this week but was short on time so I ran up to Costco and bought one of their rotisserie chickens. All I needed for the stock were the bones so I pulled all the meat from the chicken and used some of it for chicken salad. It was awesome!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sfux8oBXAvI/AAAAAAAAC0Q/dfN84019y2k/s1600-h/chicken+salad+prep1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/Sfux8oBXAvI/AAAAAAAAC0Q/dfN84019y2k/s320/chicken+salad+prep1.jpg" alt="" id="BLOGGER_PHOTO_ID_5331050239016502002" border="0" /></a>In a small bowl, I mixed<br />1/3 cup Dukes Mayo<br />1 tsp Dijon mustard<br />2 T olive oil<br />2 T sugar<br />1 T tarragon<br />salt and pepper to taste (about 1/4 tsp each)<br /><br />In a larger bowl, add the diced chicken, chopped celery (1 stalk), chopped sweet onion (1/4 cup), chopped bread& butter pickles, and red grapes. Pour the dressing on top of the chicken mixture and toss gently. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SfusPjCMWnI/AAAAAAAAC0I/7wmWNCvp3O0/s1600-h/chicken+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_hwBlN8Ol6J8/SfusPjCMWnI/AAAAAAAAC0I/7wmWNCvp3O0/s320/chicken+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5331043967025568370" border="0" /></a>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com1tag:blogger.com,1999:blog-2435544321989080310.post-63800194419463421202009-05-05T21:12:00.008-05:002009-05-15T11:20:14.447-05:00Bread Baker's Apprentice Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgDyydWmoRI/AAAAAAAAC0Y/HHDRc08bR2I/s1600-h/The+Bread+Baker%27s+Apprentice.jpg"><img id="BLOGGER_PHOTO_ID_5332528907493482770" style="margin: 0px auto 10px; display: block; width: 243px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SgDyydWmoRI/AAAAAAAAC0Y/HHDRc08bR2I/s320/The+Bread+Baker%27s+Apprentice.jpg" border="0" /></a>A group of food <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bloggers</span> and home bakers have joined together and taken on the challenge of tackling every recipe in this book (in order as they appear). The idea for this challenge was the brainchild of <a href="http://pinchmysalt.com/" target="new">Pinch My Salt</a>, an excellent food blogger I've been following for awhile.<br /><br />If you love baking bread and would like a learning challenge, please join our group. The last day to join the group is this Sunday. Go to <a href="http://pinchmysalt.com/the-bba-challenge/"><span style="color: rgb(51, 102, 255);">Pinch My Salt BBA Challenge</span> </a>for the details.<br /><br />For a preview of the book, which include many recipes, click <a href="http://books.google.com/books?id=yHGBOXSNogsC&dq=bread+baker%27s+apprentice&printsec=frontcover&source=bn&hl=en&ei=owoDSpTiBN_HtgfFm5SEBw&sa=X&oi=book_result&ct=result&resnum=7#PPA108,M1"><span style="color: rgb(51, 102, 255);">here</span></a>.<br /><br />If you want something a little less formal, we can have our own mini <span class="blsp-spelling-error" id="SPELLING_ERROR_1">BBA</span> challenge (Bread Baker's Apprentice challenge)! Anyone interested in taking part can post on my blog in the comment section under each post. Once you have made your bread and taken a few photos, add the links to your photos, comments on how your recipe's turned out, changes you made in the original recipe, or tips you learned along the way to improve the recipe. (There are many free sites you can use to upload your photos to so you can share them, including <a href="http://www.flickr.com/" target="new"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">flickr</span>.com</a>.) Or include a link to your blog so we can pop over and read about your experience.<br /><p>I'm not an experienced bread baker so don't feel intimidated to join in and try. I'm looking forward to being pushed into learning and this challenge will certainly give me the opportunity to do so. Although the group itself has no set rules or schedule, I am going to TRY and complete one recipe from the book each week. I will post the monthly schedule of the four recipes we will tackle each month, and anyone that wants to take part can. It will be informal, so if you can only do one or two recipes a month, no problem. I'll create a new post each week for each recipe, and post photos and a description of my results.<br /></p><p>I cannot post the specific recipe itself for you without permission from the author, so you will have to have your own copy of the book to join in. You may buy your own copy, or borrow it from your local library (or friend's bookshelf!). </p><p>The date of completion for the first recipe will be May 17<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> to allow those interested in joining enough time to get hold of the book. We will be progressing through the book from front to back, so the first month's schedule will be as follows: </p><div><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Anadama</span> Bread (p. 108): Finish by <span class="yshortcuts" id="lw_1241564857_9" style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;">Sunday, May 17</span></div><div>Greek Celebration Breads (p. 111): Finish by <span class="yshortcuts" id="lw_1241564857_10" style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;">Sunday, May 24</span></div><div>Bagels (p. 115): Finish by <span class="yshortcuts" id="lw_1241564857_11" style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;">Sunday, May 31</span></div><br />I've heard the book is a great primer for many artisan breads any home baker can recreate within their own kitchens. I hope that you want to join me in this challenge which will make the journey much more fun, as well as help to keep me on track as well!.The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com0tag:blogger.com,1999:blog-2435544321989080310.post-62623084759715815232009-05-02T19:10:00.003-05:002009-05-02T19:31:56.816-05:00I'm Foodgawker Worthy!Foodgawker accepted one of my photos! I'm so excited!<br /><br />After reading <a href="http://butteryum.blogspot.com/2009/03/foodgawker-worthy.html">ButterYums</a> post on "Foodgawker Worthy?", I thought I'd give it a try too and submitted a picture from my post "<a href="http://reviewofrecipes.blogspot.com/2009/03/cupcakes-for-baby-girl.html">Cupcakes for a Baby Girl</a>"<br /><br />Either click on the title above or <a href="http://foodgawker.com/post/2009/05/01/23925/">here</a> to see the picture on Foodgawker. Check out all the other photos while you are there by clicking on "<span style="font-weight: bold;">home</span>" in the upper left corner. They're amazing! By clicking on any of the pictures, it takes you to that person's blog site so you can get the recipe or read all about the process. What a great idea! <br /><br />What are you waiting for? Go check it out! LOL :-DThe Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com1tag:blogger.com,1999:blog-2435544321989080310.post-26080128803220049672009-05-01T15:45:00.005-05:002009-05-15T22:21:25.398-05:00Wilton Cake 2 Class<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SfthP-KZwQI/AAAAAAAACzQ/AIDBeeHMRPA/s1600-h/cake2.final.jpg"><img id="BLOGGER_PHOTO_ID_5330961510935675138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SfthP-KZwQI/AAAAAAAACzQ/AIDBeeHMRPA/s320/cake2.final.jpg" border="0" /></a> I forgot to take a picture of my final cake before Rick took it to work. Luckily, his friend's cell phone had a camera and he snapped a few pictures for me. Thanks, Tony! The cake was a red velvet cake (old family recipe) with a crusting cream cheese frosting I found on cake central.<br /><br />In this class we learned how to make flowers using Royal icing and a plaque (bird) using color flow. We had to bake just one cake for this class which took a lot of stress off. Cake1 wore me out because we had to make a cake every week. I had no idea how much frosting it took to frost and decorate a cake! My goodness!<br /><br />I have to confess, I couldn't get the hang of making mums. I don't know why, but I'll just leave that to someone else to make. All the other flowers were fun to make.<br /><br />This was my favorite one to make. It's a primrose. I used tip 103, 14 and 1<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SfthQqYtSfI/AAAAAAAACzg/yXZOYCfKmBU/s1600-h/IMG_0209.JPG"><img id="BLOGGER_PHOTO_ID_5330961522806835698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hwBlN8Ol6J8/SfthQqYtSfI/AAAAAAAACzg/yXZOYCfKmBU/s320/IMG_0209.JPG" border="0" /></a>These are Victorian roses made with tip 97<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthQ1eW7wI/AAAAAAAACzo/AU2YO02OCDI/s1600-h/IMG_0198.JPG"><img id="BLOGGER_PHOTO_ID_5330961525783326466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthQ1eW7wI/AAAAAAAACzo/AU2YO02OCDI/s320/IMG_0198.JPG" border="0" /></a><br />Here are my pansies. I didn't realize I had left off the two shorter petals on top of the yellow until 3 days after they had dried. Oops. Luckily, no master gardeners were there to eat the cake. :-D<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthQXjg43I/AAAAAAAACzY/XpO1KlaA6W0/s1600-h/IMG_0203.JPG"><img id="BLOGGER_PHOTO_ID_5330961517751886706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthQXjg43I/AAAAAAAACzY/XpO1KlaA6W0/s320/IMG_0203.JPG" border="0" /></a><br />The final cake also consisted of rose buds, violets, daffodils and daisies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SfthP-KZwQI/AAAAAAAACzQ/AIDBeeHMRPA/s1600-h/cake2.final.jpg"><img id="BLOGGER_PHOTO_ID_5330961510935675138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hwBlN8Ol6J8/SfthP-KZwQI/AAAAAAAACzQ/AIDBeeHMRPA/s320/cake2.final.jpg" border="0" /></a><br />It took me forever to do the basket weave! I used tip 47. I used the smooth side for the vertical piece and the serrated side for the horizontal piece. Another lady in the class used tip 23 for the basket weave. I think I liked it better. The rope border was easier to do than I thought it would be.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthP7Wq_FI/AAAAAAAACzI/w1E74mU83oY/s1600-h/cake2+class.jpg"><img id="BLOGGER_PHOTO_ID_5330961510181829714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hwBlN8Ol6J8/SfthP7Wq_FI/AAAAAAAACzI/w1E74mU83oY/s320/cake2+class.jpg" border="0" /></a>The Missing Piecehttp://www.blogger.com/profile/08654959706999148883noreply@blogger.com6