Who is the Monkey Boy? Well, the one that was born in the year of the Monkey…just like his father! Riding high on yesterday’s success, I decided to make the final “Showstopper” tear-and-share bread for my kids for dessert. The hubby is working 2nd shift this week, so we can make whatever we want for… Continue reading Monkey Bread for the Monkey Boy
So to finish up Bread Week (which, again, I have to do on Monday because I was away all weekend), the contestants were asked to make ciabatta. I watched the Masterclass episode to get the recipe, and followed it to the letter using 500 grams of strong flour (which I was able to find in… Continue reading A Case Against Strong Flour: The Ciabatta Diaries
Well, the first run of the rye was not so great, so I’m trying again using flavors that I know and love, so I decided to throw in a tablespoon of dried rosemary, which I grew in my garden (I think…pretty sure). Anyway, I’ve always loved rosemary bread, so I thought I’d try that. I… Continue reading Rye Bread, Take II
My favorite! My paternal grandmother (Dad’s mom) was apparently a bread-baker. I wouldn’t know–I met the woman a few times but never really got to know her, never went to her house in Florida, never spent Easters and Christmases with her…or any of her four husbands (of whom, I met 2 of the 4). But… Continue reading It’s BREAD WEEK!
And because it’s “BISCUIT” week, bridging into BREAD week, I thought I should actually make some ‘merican-style biscuits. Well, dumplings, really. I’m making chicken and dumpling soup* for dinner and felt it only proper that I make the dumplings from SCRATCH! It’s so easy, why wouldn’t you? 1 c. flour 2 tsp baking powder 1 tsp… Continue reading One last biscuit…or is it bread?
It’s already bleeding into the next week (BREAD WEEK!) so I have to finish up this last part ASAP. The final challenge for biscuit week is a showstopper cookie structure; it has to be 3-D and it has to stand up (“which is more than can be said for the hosts tonight at the hotel… Continue reading BISCUIT SHOWSTOPPER: Cookie Houses
Today’s baking adventure is Mary Berry’s Florentines–a traditional nut and fruit cookie with chocolate coating on the back. Now, this recipe has things that I don’t have….demerara sugar (which I guess you can substitute with turbinado sugar?), golden syrup (and when I first looked at this, I said, ‘is this corn syrup or something else?’),… Continue reading Florentines a la Jellybean
Whoops….skipped a week making Flemish clothes for a medieval 12th Night event. And now….back to the baking! Savory biscuits top the challenges for week 2. 36 consistent biscuits. Contestants used things like sunflower seeds; sourdough chili cheese; rye and fennel; za’atar and fig; pumpkin and sunflower; shortbread parmesan and apple; rosemary, paprika and olive; caramelized… Continue reading Week 2: Biscuits!
I wasn’t happy with how the last chocolate roulade turned out. It was underbaked and fell apart. While tasters agreed the flavor was good, it really needed at least another 5 minutes in the oven. Although the end of Cake Week concluded with a tiny cakes challenge, I felt that perfecting this recipe would be… Continue reading Cake Week: Roulade Do-Over
After yesterday’s lukewarm reception of the traditional jam Swiss roll, I asked the boy what he would prefer in terms of flavor. He asked if there was a chocolate and caramel version that we could make? I quickly pulled this recipe out of the stack: The Ultimate Chocolate Roulade [found here.] from Mary Berry! Now… Continue reading Cake Week: Mary Berry’s Ultimate Chocolate Roulade