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I Made This

I made this cake for a friend’s birthday. I decided to challenge myself and man, did this cake fit the bill. I’ll post more about the process later. In the meantime, here’s the cake. Was it perfect looking? Nope. Did it taste good? Yep. Chocolate with Swiss meringue buttercream and marshmallow fondant.

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Sourdough – again

It’s work keeping a starter alive. I just kept forgetting to feed it. I let it go for a couple of weeks and it has this funky liquid on top. They call that “hootch.” Yep. Alcohol. I poured it off, added more flour and water, and transferred to a clean container. A couple of weeks later (yesterday) and it was time to bake. Here’s the result. Probably the prettiest bread I’ve made this far using the cast iron Dutch oven method. Do you like the lighting? It was 6:45 in the morning and I was feeling artistic – as much as one can upon waking without any coffee yet. Happy…

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The Leaning Tower of Cake

7/1: I’ve been in a baking funk. The word “Funk” comes to mind as I sit here in this gymnastics studio waiting for my kid to finish her class. As in funky feet. I digress. Maybe it’s been because I just have too many things going on and I prefer having uninterrupted baking time which is super challenging with a kid (or spouse) around. Anyhoo… A couple of weeks back I decided to challenge myself. It would definitely not be a bread bake. I wanted something different but challenging. I settled on making a tall cake. I figured since I still wanted to keep the spirit of my blog intact…

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I’ve Lost My Way…and Sourdough Starters

Here I am. Lots has happened since I last posted. Travel. Life. A case of the lazies. I’ve missed blogging about recipes that I’ve completed what feels like months ago (I think six maybe) and well, I’m just behind. And maybe I need to rethink what this blog is about. Also, I’m tired of following the book one recipe at a time. There’s been a ton of bread and many recipes are similar with slight tweaks… and I think maybe that’s what this blog needs. Tweaks. Not to be confused with twerks. Just saying. So, while I rethink this blog, I’m just going to go all “stream of consciousness” and…

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Recipe out of order: Chapter 2, Recipe 1 – Multigrain Bread

I’m doing something novel here and writing about a recipe the day I actually made the recipe. I mean, I’m something like five recipes behind in my blogging but I’m forging ahead. Anyway, it’s novel because I’m a mom to a five-year old child, a woman with a full-time job (ish because I’m at 90% FTE but it’s pretty much full time) who actually finds herself with “me” time on a girls trip to the mountains. No one is asking me for anything. No one is expecting anything of me. It’s awesome. And novel because it’s a rare occurrence. A lovely moment in time to reflect and appreciate the things…

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Mountains and Advanced Breads

It’s been far too long. With a kitchen renovation, important birthday milestones and planning for parties, I just haven’t been in the right headspace to bake (or blog) and/or I haven’t had the actual space since I was without a kitchen for two weeks. I did manage to put together a fun Holi-inspired cake using a box mix cake and my tried and true buttercream recipe but I don’t consider box mixes baking. It is but it isn’t. This weekend I am jumping back in. I’ve decided to skip the last recipe in chapter 1 (jelly donuts) for now and start chapter 2, Advanced Yeast Breads and Rolls. The first…

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Recipe 17. Raisin Bread

I made this bread exactly two months ago. I remember it. It was right before my husband went on an ice fishing trip with the men folk. It was my Friday baking day and he was packing up his stuff to go. I decided if the bread came out, I’d send him with some. How domestic of me. I also remember that I did not adjust the measurements correctly as far as quantity so I ended up with more bread than I wanted. Thankfully bread can be easily frozen. And this bread was delicious. Anyway, the bread came together quite easily. Beautiful rise. Tons of raisins. All the glutens. I’m…

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Forgive Me For Not Posting …

But here’s some cake to start. Yesterday, I made my daughter this cake and some cupcakes for her birthday. It’s a yellow cake box mix. I’d made a dry lemon cake and not very sweet Italian buttercream the week before and my heart couldn’t take another failure. I only had half of the oil amount required so I ended up substituting applesauce for the remaining half. The result was a moist and delicious cake. The frosting is standard American buttercream that I whipped together and my daughter’s favorite I wrapped the sides of the cake in fondant just to see how it would go since I’m not really familiar with…

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Recipe 16. Challah

Oy the guilt. I’m so far behind on these posts. While I’ve been bad about blogging, I’ve actually been keeping up the baking at least once a week although it’s not always from The Book. I’m probably five recipes behind, but I’m going to try my best to get caught up before the next bake. This bread frightened me because I just was having trouble figuring out how I was going to braid it. Was it like braiding hair (sort of, not really)? Could I get it tight enough? Would I be able to crack the plait? The short answer – nope. I decided to focus on the three-braid challah…

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Recipe 15. Pizza durum dough

I can’t believe I am blogging about this recipe so late. It’s been a month since my last post and I’m pretty sure I used the last dough I froze from this particular baking adventure maybe three weeks ago, but a promise to myself was to see this blog through. I will post but I don’t promise timeliness. This pizza dough was great. Chewy where you want AND extra crispy where you also want – like a cracker depending how thinly you roll it. It’s a dough that doesn’t overwhelm the pizza but is sturdy enough for heavy toppings. I ended up making about five pizza dough balls. Each dough…

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