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baking, cooking, and other adventures

Daring Bakers: Croissants September 27, 2011

Filed under: Baking,Breakfast,The Daring Bakers' — pastrybrush @ 7:18 pm
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The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I have made croissants one time before and I learned A LOT that day.  The most important thing was too not chill the dough too long inbetween rolling it out because you won’t get the flaky texture you are looking for because the butter or margarine (whatever you are using) will crack and not spread in a nice creamy layer.  BUT if the dough is too warm it will come out the sides.  You have to work quick to get that happy medium.  For this recipe, I ended up making mini croissants because I was having a hard time with the dough shrinking….DAMN YOU GLUTEN!!!

The Croissants turned out very yummy, and they were a convenient breakfast for a couple of mornings for Mike and I 🙂

This recipe is very simple to make vegan: 1) use any non dairy milk to replace the milk, 2) Substitute Earth Balance Vegan Buttery Sticks for the Butter, and 3) Don’t use an egg wash (I didn’t) (more…)

 

Tuesdays With Dorie: Flip-Over Plum Cake

Filed under: Baking,Cake,Cobbler,Tuesdays With Dorie — pastrybrush @ 7:18 pm
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This weeks Tuesdays With Dorie was chosen by Becky of Project Domestication.  She picked Dorie’s Flip-Over Plum Cake, which is located on page 42 in Baking: From My Home To Yours.

This recipe is just like a cobbler recipe that one of my friends from college, Kim, use to make.  It was her grandmother recipes and we would just add berries instead of the plums.  It tastes exactly the same, and it is one of the quickest recipes that you will ever put together.  Best thing about this recipe is that it is so simple to make Vegan because there is no eggs, and you just substitute Earth Balance for the butter.

Dorie was right when she said that if you eat it after it has cooled a little then the fruit that has sunk to the bottom and baked in with the batter is like that of a pudding (so yummy).  But is you let it cool and serve the next day it is just as good.   This would be very good warm with vanilla ice cream over the top 🙂

 

Tuesdays With Dorie: Classic Brownies September 13, 2011

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 9:09 pm
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This weeks Tuesdays With Dorie was chosen by Anne of Anne Strawberry.  She picked Dorie’s Classic Brownies which are located on page 88 in Baking: From My Home to Yours.

Who doesn’t like a brownie?

I have come up blank….

EVERYONE loves brownies.

I loved them particularly when I was pregnant with Emma.  Well scratch that, I loved everything chocolate when I was pregnant with Emma 🙂  The more chocolate the better.  Now that Emma is 3 months old, I am not craving chocolate that much, but I do love me a yummy brownie.  So far, I have not gone wrong with any of Dorie’s brownies.  They have all been fantastic, and this one is no exception.  I LOVE fudgy brownies the best.  It is almost like eating fudge, but better.

But I do love a cakey brownie when it is the corner piece and you get the crunch from the corners.  It is perfection.  These brownies lean toward the fudgy side, and they are so worth the time.  Best part about the recipe, it is a one pot deal 🙂  COMPLETE PERFECTION!!!