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Hazelnut Biscotti

Jul. 4th, 2012 | 11:20 am
mood: content content

I was surprised at how easy it was to make biscotti. I always assumed it must take much more work. I sorta messed up one part of the recipe. My first bake was at 350 degrees instead of 300, but it didn't seem to ruin anything.I added chocolate chips to the mix, and they were an excellent addition.

We went to Starbucks this morning to have some latte's with extra foam for dipping our wonderful biscotti. I am very proud of how they turned out.

French Strawberry Cake

Jun. 19th, 2012 | 09:28 pm
mood: mellow mellow

This cake batter is my nemesis. I have tried it twice, and both times have not managed to get a very thick cake. I looked at the blog to try to get insight to making higher cake, and saw the tip to heat the eggs. I heated the eggs and still came up short. I don't know what will make this cake batter work for me.

That being said, I really liked the cake. I only got two layers out of it, but they were a good two layers. I also used the tip of cutting the cake in a circle. I started out with a shallow cut all the way around, and just kept deepening until I cut all the way through. I loved the whipped frosting, and will definitely be using it for all of my whipped cream needs from here out. It is wonderfully rich, and not super sweet...perfect.

I think this must be a cake of practice makes perfect. I will just keep trying.

Oasis Naan

Jun. 5th, 2012 | 09:28 pm
mood: sick sick

I have a really bad head cold so I was pleased with how easy this recipe was.

I made the dough, and then napped while it rose. I then rolled them out and baked them for dinner. They were not like the naan that we get at Indian restaurants, but it was good none the less. My husband wolfed down two of them with a hot chutney and a mango chutney. He will be taking them into work tomorrow for lunch snacks.

One day I will figure out how to upload pictures to this blog.

Pecan Sticky Rolls

May. 15th, 2012 | 07:29 pm
mood: exhausted exhausted

I made the dough the day before. I found it hard to roll out the dough, but got it done. I made one set of rolls with almonds, and the other with pecan. They are both lovely.

Lemon Loaf

Apr. 17th, 2012 | 08:05 pm
location: United States, Tennessee, Antioch
mood: sick sick

This did not turn out like Starbucks Lemon Loaf, but it was good. Very easy to put together.

I used some lemon syrup and some lemon glaze to pump up the lemon flavor.

Irish Soda Bread

Mar. 20th, 2012 | 06:28 pm
mood: accomplished accomplished

This was soooo easy and sooo good. I cannot believe that it is really only 4 ingredients. It takes nothing to put this together for company etc. I have found a new love. It also makes people think you did something special and extraordinary. Always good to have a recipe that allows people to think you are Martha Stewart.

I will be baking this again and again!

Rugelach - Yummy

Mar. 6th, 2012 | 06:14 pm
location: home
mood: tired tired

So I did this recipe over three days. I started on Sunday March 4th by just making the dough. On Monday I rolled it out and put the fillings in. On Tuesday I baked them.

Here are my thoughts as I went through the process.

Sunday March 4th

Forewarned is forearmed. These rugelach that I am making....they are little fat bombs. Yummy wonderful fat bombs. The cream cheese dough is basically three sticks of butter, 12 oz of cream cheese, a very little bit of sugar, and just enough flour to call it dough. Should be heavenly, sinfully rich and lovely. I will put in the frig overnight.

Monday March 5th

Phase two of the rugelach complete. I have a roll of raspberry chocolate, nutella, cream cheese chocolate, raspberry, and cream cheese chocolate without almonds. Note all of the above also have a sugar brown sugar cinnamon mix and crushed almonds unless stated otherwise. They will refrigerate over night, get dipped in an egg wash, dipped in another sugar cinnamon crushed almond mix (except for my nut free roll will just get cinnamon and sugar), and baked. My mouth is watering. Because my dough was in the frig for almost a full 24 hours I had to let it sit for a while before I could even roll it out. This being said, I had not trouble with the dough falling apart or melting at all.

Tuesday March 6th

I only took one roll of dough out of the frig at a time. This kept it nice and cold no melting at all. The last batch is baking right now. It has been a huge hit with me and the ladies at school. We will see what my son's teachers think of it tomorrow.

They are pretty wonderful and so far the raspberry is by far my favorite.

Chocolate Truffle Tartlets

Feb. 21st, 2012 | 06:03 pm
mood: exhausted exhausted

The hardest part of this recipe to me was the crust, and even that was not hard. I am amazed at how easy most of this complicated baking stuff is turning out to be. Not a ton of ingredients, and not a whole lot of tricky complicated technique, yet. I am very pleased with the way these turned out, and I think my son's school and parents day out are going to really enjoy the special goodies this week.

Tuesday's White Loaf

Feb. 7th, 2012 | 10:43 am
mood: accomplished accomplished

This is the most success I have ever had baking bread. It came out perfectly. I put a swirl of cinnamon and sugar into both loaves, and my family loves it. Right now I am making creme brulee french toast out of one of my loaves. Breakfast for dinner sounds awesome!

Tuesdays With Dorie - Baking with Julia

Jan. 24th, 2012 | 12:41 pm
mood: excited excited

I am so excited to try this out. Who knows maybe I will learn to be a fabulous baker. Here is then link to the blog Tuesdayswithdorie.wordpress.com. Here is the link to the NPR story so you can learn about just what it is that I am prattling on about.


So excited!!!