I've been finding the sandwich bread to be dry, flavorless and ready for the birds as soon as I get it home from the store. I'm talking expensive bread too.
I made two loaves of this beautiful, delicious bread which is basically a single recipe. I had all the ingredients on hand, followed the the recipe without making any additions or subtractions.
Guess what? I can pronounce all of the ingredients that are in it which is a great thing; no additives, preservatives or whatever else is in bread to make it shelf stable. I've now made two batches of these bread- we think it is pretty amazing, tender crumb, even after a few days of baking. Oh, and it makes amazing toast! You can find the recipe I used here- I followed it almost exactly and it is a cinch to make.
It's been awhile since I've made my rolls- And yesterday's class reminded me and my family what we've been missing these the past several months. It's been maybe even since winter.
This morning our daughter in love suggested I should make another batch today since I had a little of yesterday's frosting......
SUre, make a whole batch of rolls to use up 1 cup of frosting. Haha. I fell for her trick and made a batch.
In this family we have mixed feelings about the frosting on the rolls: some like rivers of flowing frosting and others love the plain sticky-gooey caramel ones with a pile of butter.
This time we think they are the best EVER. This recipe is not the one I teach in classes. Someday I may share, but not yet.
It must be the weather. Today I've wanted to bake, eat and bake and then eat again.
I found a box of Solo almond paste in my pantry that looked like fun to experiment with. I LOVE almond flavor, especially when it's in the form of a slightly chewy, crunchy cookies. The dough does not look like it's going to make very many, but I think it it made about 20 cookies.
Almond Thumbprint Cookies
10 ounces, 1 box Solo brand almond paste
¾ cup almond flour
1 cup sugar
1/4 teaspoon salt
2 large egg whites- I used duck eggs which are quite large
Preheat the oven 325° Line a large cookie sheet with parchment paper and lightly spray with non-stick.
In a stand mixer, add the almond paste and sugar. Beat until the mixture becomes crumbly. Add the almond flour, mixing on medium
Add the 2 large egg whites into a small bowl with the almond extract. Whisk until frothy. Add to the stand mixer and mix on medium for 1 minute.
Take about 1 tablespoons of the dough and roll into balls and then powdered sugar. Slightly make an indent with your thumb. Fill with a bit of raspberry preserves. Or you can leave plain. Or roll the ball in crushed almonds.
Bake for about 20-25 minutes, low and slow. The cookies will be slightly chewy with a crisp edge. Let cool completely and sprinkle a bit more powdered sugar before serving.
Today started out great, I had a great TRX class at the gym with my friends. We sweat a lot. In fact, we probably will not be able to walk tomorrow due to the amount of squats and stuff we did. I had a impromptu Pho date with a friend before wandering home.
On my way home it was raining and was pretty dark outside- it actually looked like old man winter was here. That is all fine and dandy but when the weather is like that I like to bake. And eat.Does that surprise you? I'm guessing the dark stormy weather has that affect on lots of people... Bake, eat, repeat.
This bread was a Pinterest find, that lead me to a blog that led me the recipe that had me making it, when I was reading the ingredients and got to the word, "brown butter".
I only added a handful of dried blueberries and Craisins, I didn't think the kids would love them, anyways, all things in moderation, plus I wanted to save on a few calories. I used cream cheese instead of mascarpone and 1/2 & 1/2 instead of heavy cream.
The *warning* is because you might want a few slices, perhaps the whole thing. It's full of sugar, butter and cream. But wow, so good.
You can find here recipe here-
Danish Puff, Filled Doughnuts
1¼ cup flour
½ teaspoon salt
3 tablespoons granulated sugar
½teaspoon freshly ground nutmeg
1 large egg
2 tablespoons melted butter for the batter
Elki Fruit Spread
Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended being careful to not over-mix.
Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. Immediately add 1 teaspoon of the Elki Fruit Preserves, and finish off with a little more batter to cover the jam. When a thin shell forms on the bottom of each pancake ball, use a skewer to carefully flip the dough to the other side.
Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
Serve immediately, dusted with powdered sugar.