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Tuesdays With Dorie: A Buche and a Nightcap… December 30, 2014

Came into a bar.

I swear the title sounds like something from a bad joke.

I am a little behind with regard to posting.  I made the Chocolate-Mint Nightcaps (Baking With Julia, page 309) for my husband to take to work, and I actually made them on time.  I ended up making the Gingerbread Buche de Noel (Baking Chez Moi, page 86) for Christmas.

For the nightcaps, I ended up not putting the cap on them because 1) transport would be difficult and 2) piped brown icing ALWAYS looks like poop.

I am sorry.  It really does, and I know I wasn’t the only one thinking it. But I might have been the only one that typed it 🙂

The cookies actually turned out really good.  I think I would have preferred a peppermint oil or extract in the chocolate ganache instead of boiling mint leaves in cream.  It was one of those, what is that interesting flavor and it is throwing me off because I was expecting chocolate and not mint leaf flavor. I ended up rolling the edges in some chocolate sprinkles that I had left over.  I should have rolled them in crushed up candy canes, but then I would have had to smash candy canes.  That would have alerted the villagers that mommy was making cookies and had the chocolate out.

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The Gingerbread Buche de Noel surprised me at how many steps there were. I have made rolled cakes before and this is the first time that I have had to pre-roll the cake while warm. I was happy when the cake plopped right out of the pan and onto the powdered sugared towel.  I didn’t expect it to be that easy and it rolled nicely too. With regard to the actual recipe, I was surprised there was no sugar in the filling so I added about 1/2 cup of powdered sugar to sweeten it a bit.  For the icing it threw me off 1) that I was making an Italian Meringue and 2) there was cream of tartar in it.  I usually make an Italian Buttercream for the outside of my Buche de Noel’s anyways.  Well I followed the directions, and I didn’t like the icing.  I LOVE meringues so I am thinking it was the addition of the cream of tartar that just made it taste off. So when I eat the gingerbread cake, I just scrap the icing off the outside and I am good 🙂

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Tuesdays With Dorie: Walnut Bread December 2, 2014

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 12:55 pm
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This weeks Tuesdays With Dorie is from Baking With Julia, and the recipe for the Walnut Bread is located on pages 121-122.  You start out by making the Mixed Starter Bread located on pages 113-120, and once the kneading phase is complete you move on over to the Walnut Bread to complete the recipe. The Mixed Starter Bread starts out with a walnut sized piece of dough from a previous yeast dough recipe (pizza, bread, etc.).  The only yeast dough I had in my freezer was Pita Dough that I had made in September, so I sawed a piece of that off to use.  Granted, I wasn’t suppose to use it since it had whole wheat flour in it, but oh well.

The first rise went fine, but the second rise was an utter failure.  There was no rise.  Since I knew that we were going to be adding more yeast by the third rise, I wasn’t too worried about it.  I just figured it wouldn’t have the depth of flavor that it would normally have. I had already used almost 3 cups of flour so I wasn’t about to back out now.  I ended up adding a bit more yeast at the third rise, just in case (I used 1 teaspoon).  From then on everything turned out great.  The bread looks awesome, but I have no yet tried any yet.  I will be cutting into in later today and then I will amend my post.

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