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Tuesdays With Dorie Vegan Style: Sweet Berry Fougasse September 3, 2013

This weeks Tuesdays With Dorie was a choose your own adventure of recipes. It was between Blueberry Muffins and Sweet Berry Fougasse. These recipes cane be found in Baking With Julia on pages 208 and 194, respectively.

I decided on the Sweet Berry Fougasse because it was the simpliest recipe to make vegan. Granted I could have pulled of doing the Blueberry Muffins, but I already has some focaccia dough ready to go in the freezer. So, it was a very easy decision. Also, the only thing I changed in the recipe was the crumb topping. I substituted vegetable shortening for the butter. I know I could have just used vegan butter, but sometimes it leaves that not so nice soy taste in baked goods that I don’t really care for.

I am sure you are asking what is a Fougasse. With regard to this recipe it is a pastry made with a base of foccacia dough, which is slashed, filled with blueberries, and then topped with a crumb topping. Very easy to make, but after eating one of the pastries it was very bready. So next time I will roll/press the dough out thinner. My 2 year old loved the topping and insisted on eating the berries and the crumb topping off of a very small piece. She did eventually eat a small piece of the bread and answered with a resounding, “YUM, YUM.”

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Tuesdays With Dorie: Baked Yogurt Tart July 2, 2013

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This weeks Tuesdays With Dorie recipe is the Baked Yogurt Tart, which is located on page 378 in Baking With Julia. The recipe is actually really straight forward: pre bake pie crust, mix filling, put in crust, top with fruit, and bake. The longest time is just waiting for the crust to cool and then the tart to cool enough to eat it 🙂

The recipe calls for non fat plain yogurt but I just used regular. I did have some extra filling so I filled two ramekins with the rest of the filling and baked beside the tart. To make the tart look pretty, I didn’t add all of the blueberries. Taste wise I should have said who cares what it looks like and dumped all the blueberries in because it was a tad bland. I did top it with strawberries because I was afraid if I baked the strawberries in the crust that it would release too much liquid and the tart wouldn’t set.

Overall very yummy and would definitely make again.

 

Tuesdays With Dorie: Blueberry Nectarine Pie July 31, 2012

Filed under: Baking,Baking With Julia,Pie,Tuesdays With Dorie — pastrybrush @ 4:10 am
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This weeks Tuesdays With Dorie is being hosted by Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake. The recipe they were chosen for is the Blueberry Nectarine Pie which is located on page 384 in Baking With Julia.

I think for the past month I have made a pie each weekend, and of course I haven’t posted about any of them. So far I have made a peach pie and a cherry pie. I have actually never made a blueberry pie so this was a first for me. I decided to add half the zest of one lemon instead of a “large pinch” like the recipe calls for. I did this because I love the flavor of lemon and it pairs so perfectly with the blueberries that I couldn’t help myself. I also added 2 tbsp of tapioca after the filling was cooked. I didn’t think that 1 1/2 tbsp of flour was enough to thicken all of the filling.

The pie was absolutely FABULOUS. The only problem I had with the recipe was the pie crust. I chilled the shortening and the butter, and the whole time I was thinking that this is WAY too much shortening. I only had to add half of the water called for to get the dough to come together and I probably didn’t even have to add that much. I was thinking it might have been that I used half whole wheat pastry flour and half all-purpose, which is probably the case. The dough rolled out fine but when I went to put it into the pie pan it fell apart. It was also very crumbly when trying to serve a piece of pie. It had the sandy texture of shortbread. The crust was good, it was just giving me a hard time. I guess that is what I get for not having enough all-purpose flour in the house.

We will see what happens for the next pies I make because I still have 1/2 a recipe of dough in the freezer.

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Tuesdays With Dorie: Maple Cornmeal Biscuits and Blueberry Oatmeal Scones May 24, 2011

Filed under: Baking,Scones,Tuesdays With Dorie — pastrybrush @ 11:25 pm
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I actually baked both of these ahead of time.  But with the whole pregnancy thing, trying to get the house in order and work, I just never got around to posting.

So here we go, last weeks Tuesdays With Dorie was chosen by Lindsay from A Little Something… Sweet.  She picked Dorie’s Maple Cornmeal Biscuits which are located on page 24 in Baking: From My Home to Yours.  At first I wasn’t going to make these because I had just used up the rest of my maple syrup for last months Daring Bakers’ Challenge: Maple Mousse.  Then I came across Jessica of My Baking Hearts entry, and she used Golden Syrup instead of maple syrup.  I thought that was a great idea and I just happened to have some Golden Syrup in my pantry.  Thank you Jessica for the idea 🙂

For the recipe I made the following changes:

1) Substituted Golden Syrup for Maple Syrup

2) Substituted the all-purpose flour for White Whole Wheat Flour

3) Used buttermilk instead of whole milk

This biscuits actually turned out really well, and they reminded me of a milder version of cornbread 🙂

This weeks Tuesdays with Dorie was chosen by Patricia from Life With a Whisk.  She picked Dorie’s Oatmeal Nutmeg Scones which is located on page 30 in Baking: From My Home to Yours.  I have actually made this recipe before as a  Peach Oatmeal Scone, and again I wanted to mix it up so I made a Blueberry Oatmeal Scone.

I made the following changes to the recipe:

1) Substituted White Whole Wheat Flour for the All-purpose Flour (I guess you can say I am trying to be healthier)

2) Substituted Non-fat Milk for the buttermilk (I ended up running out)

3) Omitted the nutmeg and baking soda

4) Added 1/4 cup dried blueberries and 1/4 cup frozen blueberries

5) Added sugar on top of the scones to make them look pretty

The scones turned out great.  You really couldn’t tell that I used white whole wheat flour, and the dried and frozen blueberries gave the scones a great blueberry flavor without making it taste artificial.  The recipe was very easy to put together.  Especially since I decided to use a scoop to shape the scones instead of forming them into triangles.

 

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: Blueberry Crumb Cake March 24, 2009

Filed under: Baking,Breakfast,Cake,Tuesdays With Dorie — pastrybrush @ 3:45 pm
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This weeks Tuesdays with Dorie was chosen by Sihan of Befuddlement.  They chose Dorie’s Blueberry Crumb Cake located on pages 192-193 in Baking: From My Home to Yours.  I would like to thank Sihan for picking this recipe.  I have actually been looking forward to making it.  I was really close to changing it to a Vegan recipe, since I have gotten back into some vegan cooking.  But in the end I decided that I wanted to try it the original way first. (more…)

 

Tuesday’s with Dorie – Blueberry Sour Cream Ice Cream August 12, 2008

Filed under: Ice Cream,Tuesdays With Dorie — pastrybrush @ 7:30 am
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This weeks TWD was chosen by Dolores of Chronicles in Culinary Curiosity and it is Blueberry Sour Cream Ice Cream located on page 434 of Baking: From My Home to Yours. If you go to Dolores’s site you can see the full recipe.

At first when I saw that we were making ice cream I thought that I was going to have to pass on this recipe and make one from the archive, but a miracle happened. My parents were actually driving up to visit, so I called my mom and asked her to bring up my ice cream maker. I have probably had this thing for 10 years, and the last time I used it was over 8 years ago. The core has been chilling in the freezer back home probably for 8 years without being touched. This was the perfect time to see if it worked… (more…)