I made toffee on the weekend. I had my former team out for snacks and games on Saturday night, and figured this would make a good contribution to the snack stash. I was not wrong.
That sounds so much better than a recipe that starts with the words “prune preserves,” right? We had a friends over on Saturday night, and while Jay was in the process of sending the invite, he asked what I was making. I told him the full title, and he said “I can’t sell that.” My response was, “Just tell Jason I’m baking something, and he’ll come regardless of what it is.” He used to stop by my cube on Monday mornings to enjoy some baking for breakfast. 🙂
If I bake 2 items every weekend between now and the end of this bake-through, will I catch up to Marie? I don’t know, and I’m not really feeling like looking it up. I’d rather get this post written, so it’s one thing off my to-do list, which I think will feel good, even if it’s a thing I put there. 🙂
Goal for tonight, after a great day at work, but a day of rotten but not exactly unexpected news from my former employer: get this blog post written. It’s gonna be short and sweet.
Yes, just for the fun of it, my header image is of last week’s recipe – the rollie pollies that I neglected to post about. Little cinnamon-sugar, pie dough scrap treats. I’ve been making a variation of these with scrap pie dough since I was a kid, and I’ve never thought to squash them flat like cookies!
If this week’s Baking Bible recipe didn’t involve so much waiting, it might belong on the quick and easy list. As it was, it was one of those recipes I really appreciate on weekends when I’ve got a lot of things going on: there’s not necessarily a lot of active time in the kitchen, but there’s an impressive looking payoff at the end.
I briefly considered making a baguette (or two) from scratch for this, but if I did that, there was no way it would be “stale” in time for a proper bread pudding. Oddly enough, it was actually tough to find a pre-made baguette. My regular grocery store was all out, and it turns out that there just aren’t a lot of bread bakeries super convenient to me. I guess it’s good that I do most of my own baking!
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. 😀
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.
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. 😉
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. 🙂