It took two attempts to make this tart, and I gotta tell ya, I’m not a fan. It’s a very easy tart to make and has only a few ingredients. Make the crust, heat the golden syrup (honey + molasses), and stir in the breadcrumbs (yes–BREADCRUMBS) and a splash of lemon juice. Pour into tart… Continue reading Traditional Treacle Tart
As promised, the second bagel batch was made today with more mixed results. The recipe used was from King Arthur Flour (hence the spelling…rather Tudor, but maybe we can pretend that Henry VIII’s older brother had actually become king prior to his death…but I digress) found here. It’s an easy enough recipe to follow, though… Continue reading Double Bagel, Parte the Seconde
I was looking at Netflix last week and discovered there are NEW EPISODES OF THE SHOW! These are Season 10 and were released in the UK at the same time as the US, I think…but rather than force us to wait a couple months and then give us the opportunity to BINGE WATCH like the… Continue reading Double Bagel, Parte Ye Firste
This was fun…although my whole body is going to pay for this later, I think. Ow. Wanting to use the same recipe that the contestants used on the show (mine being more detailed than their truncated technical challenge directions), I found the BBC version of Paul Hollywood’s recipe here. I had to omit the sunflower… Continue reading Braided Bread
The third challenge in cake week is a hidden design in a cake. Contestants did flowers, crowns, cupcakes, a bird and a nose, and many other great ideas. A long time ago, I bought a checkerboard cake kit from Pampered Chef. I’ve made a few cakes with that (with varying results) so I thought I’d… Continue reading Bog Body Loaf
Next episode in Cake Week: The Beginnings was Paul Hollywood’s Rum Baba. This is some kind of 70s throwback that I had never heard of, but it sounded good, so let’s go. The recipe is found here, on the BBC web site. Easy enough to follow and it has some American translations for temp and… Continue reading Baba BOOM!
Yes, I said it. I just watched the next part of the pastry technical challenge and I say, NO. It calls for two kinds of cheese that are difficult to find in the US and two mystery seasonings that will cost an additional $20-30 just to TRY this recipe. And it has raisins… Fans of… Continue reading F*** The Flaounas
Another opportunity missed on photos…but it was only marginally successful, so I guess you didn’t miss much. Using the Paul Hollywood no-fail recipe, I somehow…failed. Or at least had a number of frustrations in the process. I opened a brand-new jar of yeast, so I know that was not an issue. I used all purpose… Continue reading Les Baguettes, s’il vous plait!
This next bake is something I’ve never heard of and is a weird inside-out puff pastry method, where you wrap the chilled butter around the dough…very odd. I seem to remember another baker had done this but for another challenge, and it didn’t turn out as well (or didn’t make a difference…) The list of… Continue reading Arlette Biscuits
So the next challenge, a technical challenge, is a French dessert called Les Religieuses. It’s choux pastry filled with creme patisserie and topped with chocolate ganache, then stacked and decorated with whipped cream. It’s supposed to look like a little nun. Or a Webble-Wobble. I found the recipe at the BBC page again (of course)… Continue reading Oh, Unholy Mess