Bake your own bread – May: Roundup
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The 10th recipe I made from Nick Malgieri’s “Bake!” was Cream Cheese Scones. Wow, these were really quick to put together. Only problem – I didn’t have cream cheese, but I DID have cottage cheese and thought I’d give it a try. Worked out perfect ;-). These scones were heavy, but so delicious! We served them with homemade jam – YUM! Others who made these scones: Abby and Phyl.
The 9th recipe I made from Nick Malgieri’s “Bake!” was the Best & Easiest Carrot Cake. Phyl picked this recipe, you can find his take on this cake here. I am still not sure what to think about this cake: yes, it was very easy, but is it the best carrot cake? I can’t really compare because I haven’t had much carrot cake yet, and the little I had I can’t remember to compare. The recipe for the cream cheese frosting is a little off, it does taste wonderful, but is way too runny and does not look like in the book at all. Phyl noticed the same thing. Less cream cheese? More confectioners’ sugar? I don’t know why it was so runny… I followed the recipe to the T. As I said, the frosting was yummy. The cake was weird. Maybe it was the combination of lots of cinnamon and carrots which already SOUNDS weird to me? My family loved it, though.
The 8th recipe I made from Nick Malgieri’s “Bake!” was Danish Apricot Pinwheels. It was my turn to pick a recipe, and as I had been so successful with the Danish Cheese Pockets, I thought I’d try another, more sophisticated Danish version. I decided, though, to use Christel’s Danish Pastry Dough (page 111, with ricotta and baking powder, and without sugar) instead of the Quick Danish Pastry Dough (page 110, with milk, sugar and yeast). Making the ricotta/ baking powder version was much quicker than making the yeasted version, but I DID wonder what the layers would result from because there was no giving the dough a turn involved. The recipe for the almond filling made way more than 12 heaping teaspoons, more like 12 heaping tablespoons, but everything fit into the pinwheels nicely. Instead of apricots (no apricots here yet) I used red plums, a variation Malgieri mentions, too. Folding the pinwheels was not really that difficult because the instructions and pictures in the book are very detailed. Into the oven they went and were dusted with some powdered sugar after baking. My verdict: they looked really nice, and they tasted fine, but there were no layers at all as in the Danish Cheese Pockets. I’m sure this is due to the different dough. I’ll definitely make the pinwheels again, but will try the yeasted dough then to see if it makes a difference.
The 7th recipe I made from Nick Malgieri’s “Bake!” was Strawberry Chantilly Cake. Kayte had chosen it to be her birthday cake, but here it takes some more weeks for strawberries to come into season, which is why I decided to not make the original recipe, but the Victoria Sandwich variation. I used the yellow-cake recipe for the 2 layers and bought some strawberry preserves – quick and easy! I have to say, though, that I don’t own 2 9-inch round cake pans, but only 1 10-inch springform which is what I used. But I own a cake leveller which is perfect for cutting a springform cake into 2 or 3 layers. This cake was a huge hit here – sometimes it’s something really simple which makes my family happy ;-).
This month’s chef for the Twitter Chef Avatar Fun is Jacques Pépin. My first idea was to make Ricotta Dumplings with Red Pepper Sauce, but Abby got to them before me and she was rather disappointed with the result, so I thoughtI’d look for a different recipe. Et voilà: I decided to make Rice Paper Rolls with Avocado and Sun-Dried Tomato. These are raw spring rolls, and you can fill them with virtually everything, but I thought the avocado, sun-dried tomato and scallions were a perfect combination. I really loved them, hubby liked them and the kids absolutely disliked them. Well, not every recipe can be a winner, huh? I guess, next time I’ll have to make them for my lunchbox ;-).
I want to get the disappointing Chocolate Spice Bread for the Modern Baker Challenge off the top of my page, so here are a couple of pictures from today’s visit to the Hesterberg Manor (Gut Hesterberg). This is where we buy almost all of our meat because they engage in species appropriate husbandry: all the animals are free-range all year long, are grass-fed and have LOTS of space! Check out some pictures. Continue reading >>