When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Tender Shortcakes June 8, 2010

This weeks Tuesdays with Dorie was chosen by Cathy of The Tortefeasor.  She chose Dorie’s Tender Shortcakes which are located on pages 423-424 in Baking: From My Home to Yours.

I am a sucker for shortcakes.  Growing up we use to making strawberry shortcake with those sponge cake things that had a dent in the top.  We would load it up with strawberries that had been macerated in sugar, vanilla ice cream, and cool whip. Ummm, yummy.

Now, Mike on the other hand grew up with shortcakes made out of Bisquick with strawberries macerated in sugar and cool whip.  I use to always ask him why he never put vanilla ice cream on it too, but I guess he never thought of it.

Cut to the present with me “trying” to be healthy and doing P90X.  I can’t exactly put ice cream on the shortcakes, so I guess that is a no go.  If the berries are perfectly ripe we really don’t need to macerate them in sugar, and whipped cream out of the question (mostly because I don’t have any heavy cream in the house currently).

Okay, now what about the recipe, I don’t have heavy cream on hand but I do have buttermilk and the there is this huge bag of 100% Whole Wheat Flour in the pantry.  :LIGHT BULB:

1) I made half a recipe

2) I used 1/2 Whole Wheat Flour and 1/2 All-Purpose Flour.

3) I substituted 1/2 of the sugar for brown sugar

4) I substituted buttermilk for the heavy cream and then added 1/2 tsp of baking soda

Everything came together nicely and baked up perfectly.  I have yet to taste the shortcakes since I was about to do Plyometrics and you really don’t want to eat anything for at least an hour before you do that workout 🙂  So, I will post the tasting results after I have finished playing in my vegetable garden.


Tuesdays With Dorie: White Chocolate Brownies June 1, 2010

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 2:05 pm
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This weeks Tuesdays with Dorie was chosen by Marthe of Culinary Delights.  She selected Dorie’s White Chocolate Brownies which are located on pages 110-111 in Baking: From My Home to Yours.

This would probably been one of the many things in the book that I look at the picture and go, “Pretty, I really want to make that.” But then I really never got around to it, so luck me that Marthe picked it this week 🙂

Okay first thing first, I know pretty much everyone was having issues with the brownies not baking all the way through.  At first when I starting making these, I was going to bake the batter for a bit and then add the meringue.  But as I continued to put the batter together I went through 2 more stages of thought, 1) I won’t do the meringue, and 2) Well, I have enough eggs lets see how this goes with the meringue and bake according to the directions.  I ended up going with number 2, obviously, and these little guys actually turned out right.  The only reason that I can come up with is that I used a 9 X 13 rectangular springform pan.  I have discovered that when I bake things in the 9 x 13 Pyrex dish and the 9 x 13 springform pan, that they bake differently.  I think that happens for two reasons, 1) Both pans are made from different materials, and 2) I find that the batter settles more evenly in the springform pan because the edges don’t round up, they are flat.

With regard for the batter, I did use blackberries instead of raspberries because I couldn’t find any for the life of me.  As for the baking time, I baked this for 40 minutes and then I let it rest until it was at room temperature before I removed the outside of the pan.  After it was cool, I lifted it off the bottom of the pan with the parchment paper and then gently sliced (serrated knife)  it into 40 pieces.

The flavor and texture of these brownies reminded me more of a moist cake, and Mike was hoping for them to be a little sweeter.  But other than that, I thought they were yummy and snagged two for myself when no one was looking 🙂


Peachy Blackberry Cobblery Goodness August 11, 2008

Filed under: Cobbler — pastrybrush @ 7:00 am
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Back in college my friend Dancer made this yummy cobbler thing for dessert for one of our Sunday Suppers. Usually when someone says cobbler to me I think of something similar to a pie with just one crust on top. I guess that comes from how I grew up and what we made. Well come to find out there are many different types of cobblers: brown betty, grunts, crumbles, crisps, and the buckle. This happens to be something close to that of a buckle. (more…)


Brown Bagging It… August 7, 2008

Filed under: Jams and Jellies — pastrybrush @ 7:55 am
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….with PEACHES.

Like I said last week, my parents are in town/3 hours away. When I went to visit them I was only there for 3 hours so I didn’t have time to make a trip to my favorite orchard and grab the best freestone peaches in the world. A few days ago my dad called saying they were on their way over there, so I put in a order for a peck of peaches and some local wildflower honey.

Tuesday I received a gigantic bag of peaches and shoved my head right it. They smelled so good. My first task was to make some Peach and Blackberry Jam for the Second Annual Jam and Jelly Exchange that Molly of Battered-Splattered is having. I am also going to try to find a good Peach Oat Scone recipe and fiddle with that later this week and if there are peaches left over probably just some regular peach preserves. Who could pass that up? (more…)


You’re a Tart July 10, 2008

Filed under: Baking,Tarts — pastrybrush @ 1:23 am
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…a Fresh Fruit one

About a week ago I had 4 egg yolks left over from making a meringue and was trying to decide what to make. I found a recipe for pastry cream that used exactly 4 egg yolks. Now I had to make the decision of what to make. Do I want to make chocolate éclairs or a fresh fruit tart?

After asking a few people the answer was a tart. The end product was very pretty but the recipe needed some modifications.

This fruit tart has a lemon shortbread crust with a pastry cream filling and an apricot jelly glaze.