These were spectacularly good, but also incredibly messy and sticky! I slightly overbaked my shortbread, even though it was according to Dorie’s instructions (on the low end) and with an oven thermometer in the oven since I found out via a frozen pizza that the electric oven in our new house is a whopping 25-30 degrees low. Ah well.
Now that I’m looking at the pictures- I substituted almonds for the pecans since that’s what I had in the cabinet. Another great recipe from Dorie’s Cookies, and I can’t wait to see what everyone else’s experience was with these at Tuesday’s with Dorie. Thanks to Dorie for another great month of #cookiesandkindness too!
Lunch on Saturday’s is an excuse to actually cook something. Today, I opted to make macaroni and cheese. And I used the last of the penne- after this, macaroni and cheese will be made with spaghetti or linguine. Simple comfort food, but it means I don’t have to make dinner later- leftovers from last night, leftovers from lunch, add some veggies and pesto and that macaroni and cheese will be a totally different dish!
It’s St. Patrick’s Day, and since I don’t eat meat, and my fiancee has zero interest in corned beef and cabbage, I opted to make a throwback Tuesdays with Dorie- the Irish Soda Bread from Baking with Julia. I first made this bread, are you ready for it? On March 20, 2012. Before I moved to Chicago to go to Pastry School.
So dinner here tonight is Irish Soda bread, pork, roasted potatoes and honey glazed carrots (with tofu for me!).
I made this a day late since we moved into our new house on Saturday and I just didn’t have the kitchen together enough to make this Sunday morning. Not to mention, I was EXHAUSTED.
We’re not banana fans, plus I didn’t have any in the house. So I excluded the bananas, and the nuts, and we went for frozen blueberries, a mixed berry coulis I had in the fridge from a past project and chocolate chips. It made a great, easy and quick Monday night dinner! We’ll be repeating this in the future for sure. My fiancee was soooo impressed by it and loved it.
Thanks for another great baking project Baked Sunday Mornings!
First off, today is my 26th birthday, so I opted to make cookies to celebrate instead of the usual cake.
Second- we’re finally moving this weekend! We’ve removed popcorn ceilings from every room of the house, painted my kitchen cabinets white, put in a brand new tile back splash, there are new light fixtures in every room of the house, a new mirror in the bathroom, bought a new washing machine, dryer, couch, chair, entertainment center, coffee table, end tables… needless to say it’s been a very busy past two months and I’m sooooo anxious to get things back to normal.
So, onto the cookies! This cookie dough was a DREAM to work with. This is by far my favorite dough so far in this book for coming together and handling.
We subscribe to the Try the World food box every other month. We love it, but I constantly have odds and ends in the pantry from various countries that need to be used. I realized that these cookies would be the PERFECT opportunity to use two- a lemon curd from Bath, England and a Jabuticaba jam from Brazil.
The end result was wonderful! The lemon curd gave it a nice lemon kick that was sweetened by the jabuticaba jam. We really enjoyed these cookies and the rest went to work with my fiancee yesterday!
Ready for this one? This was my first time making pate choux since leaving pastry school. I knew that I still knew how to make it… I just had to trust myself. Big deep breaths… and mini eclairs!
The recipe I used from King Arthur advised making small slices in the tops after baking to allow steam to escape, which I had never done before. I should have made the slit in the side, where I was slicing anyways, because I overestimated how large these slits would become.
The dark chocolate cream was very DARK and not super sweet, so I mixed in a bit more powdered sugar after it was finished and I topped the eclairs with milk chocolate ganache instead of more dark chocolate.
They were a big hit with my family plus company and my office! Thanks King Arthur for another fabulous #bakealong.
…Nope. Not Hearts.
I made these the weekend after Valentine’s Day, and I just couldn’t bring myself to make them into hearts. My various heart cutters have gotten quite a bit of use this month.
I opted to use a shape from my cookie cutter tumbler…I’m not even sure what the shape is. Any votes? I usually refer to it as a starburst. I got this cookie cutter contraption from my grandmother, who got it in the 1950’s. It houses 6 different shapes, including all the playing card suits.
We really liked these cookies! I took most of them into my office to share, and they went over very well. The dough couldn’t have been simpler to make, or cut out, and as per usual, they tasted fantastic.
This week’s Vanilla Bean Angel Food Cake with Chocolate ganache for Baked Sunday Mornings allowed me to use a new pan and gave my fiancee his first taste of homemade angel food cake.
I used liquid egg whites and didn’t have any problems with them. Everything else was exactly as stated in the recipe with the addition of sprinkles.
Thanks for letting me bake along, Baked Sunday Mornings!
Bonus- I have a baking angel that I thought fit rather well with this cake!
I was sooo thrilled we elected a shortbread this month. I received a new shortbread pan at Christmas and hadn’t used it yet, but purposefully didn’t pack it in hopes of making a shortbread before we moved and unpacked. Success!
Plus, hands down, shortbread is my favorite type of cookie.
I didn’t have any form of hibiscus in the house, but I did have Star Kay Rose Extract! I headed to the store looking for the red zinger tea… and they were out of it. My options were raspberry zinger and sangria zinger. I got the sangria zinger. And I have to say, they tasted fabulous.
I was glad I added the icing though. I felt they needed the extra hint of sweet it added!