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baking, cooking, and other adventures

Tuesdays With Dorie: Baking Powder Biscuits August 19, 2014

Filed under: Uncategorized — pastrybrush @ 3:26 pm

IMG_4710This weeks recipe for Tuesdays with Dorie is the Baking Powder Biscuits which are located on pages 211-212 in Baking With Julia.  Like any biscuit recipe the key is COLD ingredients and light hands aka do not over handle the dough. You want flakes of fat in the dough and you do not want it to melt. So the least amount of time you handle the dough the best.  I ended up making this recipe Vegan because it was VERY easy to do and I am gearing up for Vegan Month of Food (VeganMoFo) in September.  I had some Almond Milk on hand so I just substituted that for the milk and the recipe was already using vegetable shortening.

The recipe is suppose to make 14 two-inch biscuits.  Well I like a BIG biscuit so it only made 6 for me.  They turned out great. I ended up splitting them in half and loading them up with a vegan chicken patty for my very own version of a chicken biscuit.  They were very yummy.


Tuesdays With Dorie: Poppy Seed Torte August 5, 2014

Filed under: Baking,Baking With Julia,Cake,Tuesdays With Dorie — pastrybrush @ 11:17 am
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IMG_4688 IMG_4692This weeks Tuesdays with Dorie recipe is the Poppy Seed Torte which is located on pages 258-260 in Baking With Julia.  The contributing baker for the recipe is Markus Farbinger.  I actually went online and watched the PBS episode of Julia and Markus making this recipe and it was very helpful.

The recipe was actually pretty simple to make, it just required a few extra steps: grinding poppy seeds, cake crumbs, and peeling and poaching apricots.  I figured I would not have any problems with the recipe. Little did I know that my apricots refused to have themselves peeling. I boiled them for the 10 seconds, a little bit longer, and A LOT longer and still it was hit or miss.  Some would only peel halfway and most would not peel at all. Because some of the apricots cooked longer than they were suppose to I ended up just soaking them in the Ginger-Vanilla Syrup instead of cooking them longer.

After the apricot peeling fiasco, everything went very smoothly.  The final product of the torte looked just like the picture.  The final test was the taste and it was actually very good. It had a slight lemony flavor from the juice/zest and I also used a left over lemon cake for the crumbs.