Oh, wow! It’s been a full month since I’ve posted something for the “Baking Bible” baking group! In the meantime, my buddies have made Lemon Curd and Raspberry Pielets, Fudgy chocolate sandwich cookies, Gooseberry crisp, and coffee crumb cake muffins. This week, it’s frozen lime meringue pie, which I first made for friends this past Thanksgiving. That pie came up in conversation at my friend’s place this past weekend, as we enjoyed the key lime pie that his mom made for his birthday BBQ!
I also made it again today, because it sounded tasty, and I wanted to have something special to take to work for a different friend’s first day.😀
Continue reading “Frozen Lime Meringue Pie”
I’m only a day late on posting for my baking group this week! Whee!! I give all credit for my almost-timeliness to the simplicity of this cake. Easy to put together in an afternoon between weeding and laundry (which, along with baking, pretty much = zen for me). Unlike most of Rose’s butter cakes, this one includes cream cheese, inspired by her pie crust. And her pie crust is pretty much the best pie crust there ever was, so it’s not surprising that this cake is gooood.
Continue reading “Cream cheese butter cake!”
Apparently, I’m getting into the habit of neglecting my blog, then writing about baking 3 different recipes at once. That’s writing about 3 recipes at once, not baking 3 at once… though this past weekend I did bake 2. I made the “quick and easy” molasses butter cookies “on time” for the baking group I’m a part of, about 3 weeks ago. Then it was Canada Day weekend (and my birthday) and I went off to spend time with friends at their cottage on the beach at Lake Huron. I forgot to post about those cookies and I skipped doing any baking on the long weekend. Nancy made my mom’s spice cake with brown sugar frosting, so there was no need for me to bake my own birthday cake.🙂
So, this weekend, having a bit of spare time between the usual stuff, I did a bit of ambitious catch up. I made cream puffs, faux gras, and blueberry crumb cake. Somehow, I missed taking any pictures of the cookies or the crumb cake, so all you get in any detail is the process of making cream puffs. I didn’t photo document the process of making faux gras because… well, I was slightly grossed out and wanted to get it over with as quickly as possible. Continue reading “Cookies, Cake, and “Faux” Gras”
I’m playing a bit of catch up with the baking group I participate in (Rose’s Alpha Bakers), because I’m finally feeling like a routine is in the process of getting re-established after just a tiny bit of disruption in the last few weeks. The week that the rest of the baking group was making rum raisin french toast, I was in Boston on behalf of PTC, using robots to demonstrate the applicability of agile processes for hardware development. The following week, I took a couple of days off, and caught up with some baking, reading, hammocking, and friends (but not blogging). Then, I started a new job as a product manager at Tulip Retail. Yesterday, I completed my first race (5 km). Now, let’s pretend I’m back into routine.😉
Continue reading “Raisin Bread, Cherry Pie, and Mango Cheesecake”
Rose named these little treats after the story of Scheherazade, who told her murderous husband a new story every night for 1001 nights, to keep him from killing her like he had all of his previous liaisons. In this case, it’s “Just one more … pecan praline.” Reading the title of the recipe immediately brought back high school band memories. I remember playing Rimsky-Korsakov’s Scheherazade, and I’m thinking we must have prepared it for a band festival. Maybe in Sherbrooke, QC? As I’m typing this up, I’m listening to the London Symphony Orchestra’s recording of “The Sea and Sinbad’s Ship.” Inspired by a couple of former band mates, I dug my flute out of the bottom of a box a while ago and started playing again for the first time in at least 10 years… I’ll have to see if I can find some sheet music for Scheherazade, because I remember loving it. I love how baking triggers and reinforces great memories.🙂
Continue reading “Pecan Praline Scheherazades”
This week’s selection from The Baking Bible is Lemon Icebox Cake. This cake is like a lemon meringue pie and angel food cake got together and had a love child. It was Jay’s birthday on Sunday, and he loves all of those things, so this was perfect timing.
Continue reading “Lemon Icebox Cake”
I’ve had a busy few weeks. That doesn’t really explain my lack of posting, because it really doesn’t take me long to write up a blog post. It might explain some of the lack of baking, though? To catch up a little bit this week, I’m posting about the ChocolaTea cake, the blueberry buckle, and the mini chocolate ganache tartlets, all from The Baking Bible. I’ll also give you a little bit of a rundown on the stuff I’ve been up to outside of the kitchen, lately.
Continue reading “Catching up and Chocolate Tarts”
I’m trying not to fall further behind, now that I’ve missed 2 recipes from The Baking Bible. I had plans this weekend that I expected to preclude much baking, but I was so curious about this one that I just had to make it. I made the pastry dough on Saturday morning, and completed the tarts on Sunday afternoon.
Continue reading “Hungarian Raisin Walnut Tarts”
The blog’s been quiet for a couple of weeks. Sorry about that! I spent one weekend judging robots at FIRST robotics, then the next one, mostly recovering from a cold that knocked me out for a couple of days. On Sunday, I managed to make this month’s recipe for the Bread Bible baking group, and did a little flour mill maintenance at the same time! I’ll catch up with the Baking Bible group at some point – I’ve now missed birch meringue twigs and ChocolaTea cake. I’m sure I can find some excuse to make those.
Continue reading “Sacaduros”
…or something Kristina kind of made up. Well, I followed the cake part of the recipe to the letter. Then I really went out on a limb with the frosting. A couple of weeks ago I mentioned that I wanted to stop right at the “cream butter and sugar” phase when I made the pecan sandies. Well, I did that this time. I’m honestly not sure how I feel about the result, but I’ll talk about it a bit at the end of this post.
Continue reading “The Chocolate FloRo Elegance with Caramel Buttercream”