Tag Archives: Bake

Bake! – Kyra’s Hot Milk Sponge Cake

The 11th recipe I made from Nick Malgieri’s “Bake!” was Kyra’s Hot Milk Sponge Cake. I know, this recipe hasn’t been on the official lineup yet, but let me explain what happened. Continue reading


Bake! – Cream Cheese Scones

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.

Bake! – Danish Apricot (Plum) Pinwheels

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.

Bake! – Chicken Empanadas

It was Marthe‘s turn to pick the next recipe from Nick Malgieri’s Bake! – she chose Empanadas. This recipe involved making puff pastry – I’ve made it before, so I wasn’t that nervous anymore. I have no idea which recipe was easier, don’t really remember the process for the elephant ears anymore, I just know that both recipes are really easy and the results were very good. I decided to go for the chicken variation because I’m not a big fan of ground meat. Making the filling was a bit time-consuming, but it was so worth it. This filling makes a nice stew when you don’t let the liquid evaporate completely – try it, it’s so yummy! Btw, I did NOT shred the chicken and I didn’t use chicken thighs but chicken breasts. The empanadas were extremely flaky – too flaky for my little girl: she said “I don’t like these crunchy thingies”- but everybody else loved the them! The leftover scraps I used for cheese sticks: I cut strips, sprinkled them with parmesan cheese and baked them for approximately 10 minutes at 350°F.

Check here for Abby’s post about her empanadas.

Bake! – The Original Chocolate Chip Cookie

It was my turn to pick the next recipe from Nick Malgieri’s Bake! – I chose The Original Chocolate Chip Cookie. I picked it because the very first typical American thing I ate about 20 years ago was a chocolate chip cookie! So, in my head, America and chocolate chip cookies are connected to one another as are turkey and Thanksgiving or Germany and sauerkraut or Bavaria and weisswurst or Italy and pizza etc. etc. (you see the point, don’t you?).

Anyway, this recipe called for chocolate chips, but I wanted the cookies to be more than chocolate CHIP cookies. I wanted chocolate CHUNK cookies. Thus, I bought plain bittersweet chocolate and cut big chunks to be mixed into the dough. I left out the walnuts because I don’t think walnuts belong into chocolate chip cookies, even though I do love walnuts. Malgieri warns that if the butter is too soft, the cookies will spread too flat. The butter was not soft, but maybe I mixed the dough too long? I got flat cookie monsters, but they were oh sooooo yummy. Definitely worth a repeat.

See here for Phyl’s and here for Abby’s posts about the cookies. I hope Kayte, Margaret and  Marthe will get around to making them, too – these cookies are addicitive!

Bake! – Golden Almond (Pecan) Bars

It was Abby‘s turn to pick the next recipe from Nick Malgieri’s Bake! – she chose Golden Almond Bars. To be honest – this recipe drove me crazy! Mixing the dough together was no problem at all, but rolling it out was a pain in the butt. It was sticky, sticky, sticky – and yes, it had chilled in the fridge for a looong time (24 hours). I was about to throw it out and call it quits, but for some reason I continued sticking the dough into the pan and covered it with the topping which in my case consisted of pecans (instead of almonds), butter, sugar, golden syrup, salt, and whipping cream. Into the oven it went for 35 minutes.

My pecan bars didn’t look very appetizing (see above), but tastewise, they were heavenly! Will I make them again? Not sure, because the rolling-out procedure was REALLY annoying!

Bake! – Tiger Rolls

My Twitter pals (see here for Kayte’s post and here for Phyl’s post) made the tiger rolls before I got my very own copy of “Bake!”, so I’m trying to catch up now and baked them “via” Twitter with Marthe. The recipe is relatively quick to make – you need the one-step bread dough from page 64, and once it has risen, you shape the rolls and top them with a mixture of rice flour, yeast, warm water, sugar, salt and olive oil. Everything went really smooth, except for the baking. The recipe says to bake the rolls for 25-30 minutes at 375°F, but even after 40 minutes the topping wasn’t as a nicely colored as in the book. I pulled them out then anyway. I immediately had one roll with butter and homemade jam – it was awesome. I saved the remaining ones for breakfast the next day, but was REALLY disappointed. By then, they had become really dense and tasted like quick, yeast-risen bread which it actually is. So beware – eat them immediately after baking!