tag:blogger.com,1999:blog-36942713175394945972024-03-13T23:28:56.696+01:00Cookie Rookiealvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-3694271317539494597.post-69697481989978899362015-05-12T00:30:00.000+02:002015-05-12T00:30:00.881+02:00TWD: Nutella Buttons<div class="separator" style="clear: both; text-align: center;">
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To start with: I ran out of Nutella (or any other chocolate spread). As it is Sunday, and in Austria shops are closed on Sundays - I quickly decided that these little <span style="font-size: large;"><b><span style="color: #783f04;">Nutella Buttons</span></b></span> will also be good filled with marmelade.<br />
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I used lemon marmelade I had left over and <a href="http://www.jerseyblackbutter.com/">black butter</a>, a typical apple-spice-spread from the Channel Island. For the decoration I went with Dorie's recommendation and used white chocolate.<br />
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The lemon-chocolate-combo is great! I had no taste of the ones I made with black butter. But I am pretty sure they are as great as the others!<br />
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I can imagine them very well with nutella or chocolate, but I guess any spread is fine. I used mini-muffin-tins (mine hold about 2 teaspoons of batter). Next time I would use even smaller ones - just fot the looks. I think they would be even prettier as "one-biters" :-)<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie</a>'s great <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">book </a>at p 188, and don't forget to stop by the <a href="https://tuesdayswithdorie.wordpress.com/">groups </a>page to see what the rest of us made out of this recipe!<br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com3tag:blogger.com,1999:blog-3694271317539494597.post-78886212650075391302015-04-14T00:30:00.000+02:002015-04-14T00:30:00.828+02:00TWD: Limoncello Cupcakes<div class="separator" style="clear: both; text-align: center;">
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My colleague has relatives in Sicily and goes there two or three times a year. Last autumn he brought back so many lemons that he made tons and gallons of marmelade and limoncello. The best limoncello you can imagine! I got a bottle from him and almost everything is gone, but some tablespoons where left - just enough for these <span style="color: #ffd966;"><span style="font-size: large;"><b>Limoncello Cupcakes</b></span></span>.<br />
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They are gorgeous. They are great. I followed the recipe as written and ended up with 18 cupcakes. There could have been more frosting for topping them more excessively. But they are also pretty like that - and honestly spoken: I am not such a big fan of cupcakes as I don't like the excessive buttercream on top. So - for me the amount of topping was perfect, but if you like little mountains of frosting you should raise the quantity.<br />
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<a href="https://farm8.staticflickr.com/7692/17099124016_204412bed8_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://farm8.staticflickr.com/7692/17099124016_204412bed8_o.jpg" width="200" /></a>Not much more to say about it. They taste great (at least if you are into lemon-taste). It was my first time I piped some frosting (usually I only spread it) and for my first attempt I am pretty happy with the result.<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspans</a> book "B<a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">aking chez moi</a>" on p 194. And to find out if the rest of the group did like it as much as me - have a look <a href="https://tuesdayswithdorie.wordpress.com/">here</a>! <br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com6tag:blogger.com,1999:blog-3694271317539494597.post-12958683683602594942015-02-24T23:35:00.000+01:002015-02-24T23:35:14.450+01:00TWD: Pink Grapefruit Tart<div class="separator" style="clear: both; text-align: center;">
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(I'm still on time with this post :-)<br />
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I am always a bit reluctant from making tarts because I never manage to make the dough really right. But this dough was good to handle for me, although I didn't manage to roll and fit it in the shell (it broke while transferring). So I went half rolled dough half pressing dough and it was all rigth like that. I like the texture and taste of the dough so I think I am going to stay with this recipe as often as I can.<br />
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I also like the filling of the <span style="font-size: large;"><b><span style="color: #e06666;">Pink Grapefruit Tart</span></b></span> very much. Like with many tarts, you can prepare all the parts seperately and that can be a big advantage (if you have not so much time but are organized enough to start one or two days ahead) but also a disadvantage (if you are not so organized but would have time). I started two days ahead and that gave me plenty time for all the cooling periods needed here.<br />
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<a href="https://farm9.staticflickr.com/8671/16442381539_3c7f78ac49_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://farm9.staticflickr.com/8671/16442381539_3c7f78ac49_o.jpg" width="320" /></a>I did not really get the idea of the almond-lemon cream. My cream more or less "baked in", i.e. made something like a second layer to the tart shell. Ok - but what for? First I thought it is for preventing the tart shell to get soggy. But it is also a "dough" and does not have the consistence of a chocolate or at least jam layer. Anyhow - the taste was great, so why not?<br />
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The cremeux is mervellous! I like the light pink colour and also it's taste. I don't think the pictures give the colour as bright eas it was in realiyt. I used Aperol instead of Martini because that was what I had at hand - and I don't think it makes a difference. Maybe Aperol is a bit sweeter.<br />
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Preparing the fruit topping was aweful. I don't think I would do this ever again. Even though it is clearly worth all the mess. But I am a lazy baker. And as long as I don't find canned, stripped and ready-to-use- grapefruits, I will have to use other fruits for the next try.<br />
But - as I said - I am a very lazy baker, so if you don't mind a bit more extra effort to have a very much extra looking tart, you should try it!<br />
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Have a look at the <a href="http://www.tuedayswithdorie.wordpress.com/">groups </a>page to see the wonderful results of the other bakerds and buy the <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> for getting the recipe (p. 138)<br />
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<a href="https://farm8.staticflickr.com/7298/16551960275_e0fafe596f_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7298/16551960275_e0fafe596f_o.jpg" width="200" /></a>PS.: I also made kind of a <span style="color: #783f04;"><span style="font-size: large;"><b>Crème Bruleed Chocolate Bundt</b></span></span> from <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">Baking with Julia</a> (p 280-281), but, uhm, I didn't do the Crème Brulee, so I guess it doesn't count :-)<br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-53550800615576915232015-01-28T22:00:00.000+01:002015-01-28T22:00:16.903+01:00TWD: Brown Butter and Vanilla Bean Weekend Cake - and a lot of catching up<a href="https://farm8.staticflickr.com/7438/16199075329_4ef4b660cf_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm8.staticflickr.com/7438/16199075329_4ef4b660cf_b.jpg" width="320" /></a><br />
I don't post, I don't post, I don't post... bad me :-(<br />
I try to catch up...<br />
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Let's start whit the most recent one, the <span style="font-size: large;"><b><span style="color: #bf9000;">Brown Butter and Vanilla Bean Weekend Cake</span></b></span>. The probably longest name of a cake I made up to now :-)<br />
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<a href="https://farm9.staticflickr.com/8628/16198863048_28ed463ca6_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://farm9.staticflickr.com/8628/16198863048_28ed463ca6_b.jpg" width="200" /></a>I used a special sugar I have from a friend, a "seasoned sugar". What I did not think about was, that the spice-mix included also rosemary and mint, what was not too bad for the cake but for sure dominated the vanilla... and made the cake green. Funnily, I did not even think about that as a possibility until I mixed the sugar into the butter. Big surprise, haha!<br />
The recipe can be found in <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>s book <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">Baking Chez Moi</a>, p. 6. For the results of the whole group, head over to <a href="http://www.tuesdayswithdorie.wordpress.com/">TWD</a>! (this is true also for the ther recipes mentioned here except the Amnesty Cookies and the Eiffel-Towers!)<br />
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As the cake was not quite like the recipe wanted it to be anyways, I decided to top the cake with a creamcheese frosting (from Dorie Greenspans "Big Bill's Carrot Cake" from <a href="http://www.amazon.com/Baking-From-My-Home-Yours/dp/0618443363#reader_0618443363">Baking, from my home to yours</a>). To avoid the cake to loose its flufiness, I split the cake and added some <a href="http://www.jerseyblackbutter.com/">Black Butter,</a> a speciality from Jersey/Channel Islands - a spread made from apple cider, licquorice and spices. That worked very well with the spices from the sugar!<br />
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I like this cake very much because it is very easy made and very very moist. Next time I'll try the classic version :-)<br />
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<a href="https://farm9.staticflickr.com/8649/15454409663_559c833c76_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://farm9.staticflickr.com/8649/15454409663_559c833c76_o.jpg" width="200" /></a><a href="https://farm9.staticflickr.com/8659/16232162696_01cf02b915_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://farm9.staticflickr.com/8659/16232162696_01cf02b915_b.jpg" width="200" /></a>What I made some way back are the <span style="font-size: large;"><span style="color: #783f04;"><b>Granola Energy Bars</b></span></span> (<a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">Baking Chez Moi</a>, p. 328). I had to use maple syrup and gold syrup so they went dark brown, but the taste was good and I think only the looks differ from the recipe.<br />
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<a href="https://farm8.staticflickr.com/7529/15925540115_6bdec63755_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7529/15925540115_6bdec63755_b.jpg" width="200" /></a><a href="https://farm8.staticflickr.com/7511/15385121234_1b72a07dcc_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7511/15385121234_1b72a07dcc_b.jpg" width="200" /></a>Then I made back in December the annual <span style="color: magenta;"><span style="font-size: large;"><b>Amnesty Cookies</b></span></span>, As usual, they turned out great in taste, as usual, they turned out ugly in looks. But why change a winning team ;-) The <a href="http://www.davidlebovitz.com/2010/03/compost-cookies-recipe/">recipe </a>can be found at <a href="http://www.davidlebovitz.com/">David Lebovitz'</a> page.<br />
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<a href="https://farm8.staticflickr.com/7580/15303317524_774a0b4edb_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7580/15303317524_774a0b4edb_b.jpg" width="200" /></a><a href="https://farm8.staticflickr.com/7471/15791025950_ddd5ca1f76_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7471/15791025950_ddd5ca1f76_b.jpg" width="200" /></a>And I made "<span style="color: #38761d;"><span style="font-size: large;"><b>Rugelachs </b></span></span>that won over France" (recipe on p. 301 in <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">Baking chez Moi</a>). For the Rugelachs I have to say, that they turned out really really ugly. I don't know why exactly. Rugelachs are a bit finickey to make, but I made them several times, with different recepies from the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">other </a><a href="http://www.amazon.com/Baking-From-My-Home-Yours/dp/0618443363#reader_0618443363">TWD-books</a>, and they turned out better. But in the end Rugelachs are always great, whatever they look like. This is one of the treats I am happy to got to know trough TWD because in Vienna I never saw Rugelachs before.<br />
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As I go on writing I see that I actually made a lot the last weeks... I really forgot about it! How good to catch up!<br />
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One of my colleagues leaves us and heads over to Paris to start a great job there. She is goint to spend t least two years there with her partner and their adopted child. I am a bit jealous but most of all very happy for them!<br />
For their farewell-party I made plain <span style="color: blue;"><span style="font-size: large;"><b>Sugar Cookies</b></span></span> with a bit of lemon taste and used Eiffel-Tower cookie cutters. I glazed some of them and sprinkled them in red, blue, whit, the colours of the french flag. Unfortunately; I have no picture of the sprinkled ones.<br />
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Uh, and then there was the <span style="color: orange;"><span style="font-size: large;"><b>Vanilla Hazelnut Cheesecake</b></span></span> as a rewind. (<a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">Baking with Julia</a>, p.) Very good. Maybe not my all-time favourite cheesecake recipe, as I prefer more cheesecakes with mostly creamcheese and not so much cottage cheese. Unfortunately I used a too big form so it went very flat. But it was very good - how can a cheesecake not be very good? <br />
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Done! Yay!<br />
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<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com8tag:blogger.com,1999:blog-3694271317539494597.post-82657473435158176332014-11-27T20:28:00.000+01:002014-11-27T20:28:02.092+01:00TWD: Cranberry Crackle Tart<div class="separator" style="clear: both; text-align: center;">
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And again... I forgot to post :-(<br />
When I saw that the <span style="color: #990000;"><span style="font-size: large;"><b>Cranberry Crackle Tart</b></span></span> is due already as the second recipe from the <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">new book</a> for <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> I was a bit afraid, because it looks wonderful on the picture but also a bit difficult.<br />
I have to say: I was wrong. It is not half as tricky as I thought!<br />
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I made the tart with the Galette Dough and I have to say I adore this dough! It is the first tart dough I really manage. I have no idea why I never got used to tart doughs in the last five years of baking. It always kept me from doing a lot of tarts and pies although I really like them. But this dough is - for me - extremely easy to handle. I am sure I will use it from now on whenever possible!<br />
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The filling is a mix of merengue an cranberries. As fresh cranberries are rarely seen in Austria I had to use (soft) dried ones but I guess they come very close to the original. Maybe it is even a bit of an advantage as I think they are a somewhat lighter in weight than fresh ones - so they do not weigh so heavy on the fragile merengue.<br />
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<a href="https://farm8.staticflickr.com/7582/15227669684_458b15359d_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://farm8.staticflickr.com/7582/15227669684_458b15359d_o.jpg" width="200" /></a>I did bake the tart too long, so the filling got too dense. It didn't harm the taste of the tart - which was great! - but the looks. During baking I was so afraid the filling would not be firm enough, and you have no chance to try it like with cakes. So I let the tart in the oven for about 15mins longer. The result: the filling got a bit firm, shrunk and I ended up with a much flatter tart than the original.<br />
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As so often - no problem for my colleagues, they ate the tart in a snap. It helps if you don't tell your 'test-guineapigs' what it should like :-)<br />
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Have a <a href="http://tuesdayswithdorie.wordpress.com/2014/11/25/bcm-lyl-cranberry-crackle-tart/">look </a>what the tart actually should look like, and buy the <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>, to find out about the recipe!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com7tag:blogger.com,1999:blog-3694271317539494597.post-43078366737073405472014-11-11T00:30:00.000+01:002014-11-18T15:43:53.998+01:00TWD: (Black) Amaretti & Palets de Dames<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm4.staticflickr.com/3949/15742162725_6602941fef_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm4.staticflickr.com/3949/15742162725_6602941fef_o.jpg" width="200" /></a></div>
<a href="https://farm4.staticflickr.com/3955/15127191494_3be1f4eab2_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://farm4.staticflickr.com/3955/15127191494_3be1f4eab2_o.jpg" width="200" /></a>Quite obviously, I forgot to post some recipes. I made not all the things scheduled, but some as the Raisin-Swirl Bread... But here we go again. When I got the <a href="http://www.amazon.de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">new book</a>, I was immeadiately very much in the mood for baking! I have to say I did not get warm with Baking with Julia, don't know why exactly. But I have a great feeling for Dorie's new book and I am very much looking forward to the things to come!<br />
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But with two books and two "baking clubs" I got lost with when is which recipe due. So I have to post both, the <span style="font-size: large;"><b><span style="color: #783f04;">Amaretti </span></b></span>from this week and the <span style="color: #f1c232;"><span style="font-size: large;"><b>Palets de Dames</b></span></span> from last week (I thought it was the other way round... sorry).<br />
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I like anything almond and marzipan. Unfortunately, it is impossible to find american-style almond paste in Austria. I got some <a href="http://tuesdayswithdorie.wordpress.com/2014/11/07/bwj-pq-amaretti/">advice and help</a> from fellow bakers - but I was too lazy for doing my own paste. So I went with marzipan even though I knew that the almond-sugar-ratio ist different than in almond paste and others reported dissapointing results with marzipan.<br />
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Don't be concerned by the colour - I had leftovers of black marzipan :-) <br />
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To make it short: It did not relly work out. The cookies turned out very flat and have more the taste and concistence of almond-caramel. I didn't bring them to work, as I am really not happy with the result. But they are good enough to be used for the anual <a href="http://www.davidlebovitz.com/2010/03/compost-cookies-recipe/">Amnesty Cookies</a>. Or maybe I cut them in little pieces and use them in brownies or chocolate cakes. I can imagine they will give a great crispy taste in them.<br />
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<a href="https://farm4.staticflickr.com/3937/15745242771_d4916843e3_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm4.staticflickr.com/3937/15745242771_d4916843e3_b.jpg" width="200" /></a>I am sure, if you have almond paste at hand (and if you like almond-taste) this recipe will be great. So: Have a look <a href="http://tuesdayswithdorie.wordpress.com/">what it should look like</a>, and for the recipe, see the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> at p. 320<br />
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Completely different results for the <span style="font-size: large;"><b><span style="color: #bf9000;">Palets de Dames. </span></b></span>Very easy in the making, great in taste and not too bad looking. I used yellow glazing I had left and some coloured sugar for decorating. The taste is easy and sublime at the same time and that's the treats I like most!<br />
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Here the link to the other great turnouts: http://tuesdayswithdorie.wordpress.com/2014/11/11/bcm-lyl-palets-de-dames/.<br />
For the recipe, have a look at the <a href="http://de/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241/ref=sr_1_1?ie=UTF8&qid=1415483883&sr=8-1&keywords=baking+chez+moi">new book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>, on pp. 272.<br />
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<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com6tag:blogger.com,1999:blog-3694271317539494597.post-79195640989361694072014-08-19T00:30:00.000+02:002014-08-19T00:30:00.748+02:00TWD: Baking Powder Biskuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm4.staticflickr.com/3871/14675479150_c3c6e43047_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm4.staticflickr.com/3871/14675479150_c3c6e43047_o.jpg" width="320" /></a></div>
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I don't care for the exact biscuit recipe, I love them all. <br />
Being not american, biscuits, english muffins, scones and thelike are unfamiliar to me. But since baking for almost 5 years with <a href="http://www.tuesdayswithdorie.wordpress.com/">the group</a>, I got to know these breakfast treats very well. I can't really name a favourite recipes. I guess, my perfect biscuit recipe is quick, has not too many ingredients (so I ca decide to do them spontaneously) and lets options for variations of any style.<br />
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The <span style="color: #783f04;"><span style="font-size: large;"><b>B</b><b>aking Powder Biscuits</b></span></span> fullfill all these criteria. They are very simple in the making. The taste is a bit flat - but in a good way so you can make it as the recipe says (my option this time) or include anything you can imagine. And they are so quick in the making (just the usual biscuit steps: flour/salt/baking powder mix - butter crumbled in - some kind of dairy; no electronics needed) so you can do them before breakfast without standing up two hours earlier. Usually I would include some herbs as ramson/bears'garlic when it is in season. This time the only touch I gave the recipe was to use seasoned salt (herbs de provence) and that was just fine. <br />
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Baking time was just slightly longer and I had to add some more flour in the end. As I (still) have no biscuit cutter and my biscuit doughs are always very soft, I made them in brioche molds as usual. So, they might not exactly look like what you expect them to look like, but I am very fine with that :-)<br />
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For the recipe head over to pp. 211-212 in the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. And don't forget to pass by the <a href="http://tuesdayswithdorie.wordpress.com/">groups link page</a> and see what all the other perfect bakers made out of this recipe! <br />
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<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com0tag:blogger.com,1999:blog-3694271317539494597.post-60890876093475762412014-08-04T23:20:00.000+02:002014-08-04T23:20:28.489+02:00TWD: Poppy-Seed Torte<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm6.staticflickr.com/5555/14820713555_3811b513cf_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm6.staticflickr.com/5555/14820713555_3811b513cf_o.jpg" width="320" /></a></div>
Yay, two weeks of baking in a row! How could I forget how much I like baking?<br />
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<span style="color: #674ea7;"><span style="font-size: large;"><b>Poppy-Seed Torte</b></span></span> is for sure one of my favourite tortes. Generally I really, really like anything with poppy seed. Icecream, Strudel, pastries, whatever. Nevertheless I never made a <span style="font-size: large;"><b><span style="color: #674ea7;">Poppy-Seed Torte </span></b></span>before.<br />
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This recipe was a bit strange for me as I don't really get it why you use cake crumbs for some recipes. Is it because they are lighter than flour and therefore don't spoil the egg-snow so much?<br />
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The recipe itself is easy. Cream the butter, add sugar and eggs, fold in beaten egg-whites and the poppy-seed/sugar mix - done.<br />
Baking time was a bit longer than the recipe said and I had to cover the torte with aluminium-foil because after about 30mins the cake was not done but started to brown at the edges.<br />
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I think it is interesting to make the torte (I would rather call it a cake) with apricots because in Austria, where I live and where sweets with poppy-seed are very, very common, we would usually rather combine it with plumbs. Or better: with "Powidl" (kind of a plumb-jam used for filling sweet dumplings) or "Zwetschkenröster" - something made of plumbs (or, in Viennese terms: "Zwetschken") that is between jam and compote. But, a famous old Viennese proverb says "Zwetschenkenröster is no compote!", so never try to call it "plumb-compote" when you happen to be in Vienna :-)<br />
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<a href="https://farm6.staticflickr.com/5560/14820713085_29f411ae69_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://farm6.staticflickr.com/5560/14820713085_29f411ae69_o.jpg" width="320" /></a>But back to the topic: Apricots were a nice different touch. Usually, my desserts taste good but I am not patient enough to also make them good looking. This time, I had some more time and patiences and really WANTED to make it good-looking because I like poopy-seed cake so much. So I glazed it and sprinkled some green sugar on it. I don't know about you, but I am pretty happy with i! <br />
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And - the most important: The cake was away more or less the moment I opened the box in the office kitchen. My colleagues loved it. Really. Me too. I rarely had such a moisty, light, fluffy poppy-seed cake. Maybe that's what makes it a torte rather than a cake :-)<br />
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So, if you get the chance: Buy the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>, have a look at pp. 258-260 - and bake it! And for sure - have a look at <a href="http://tuesdayswithdorie.wordpress.com/2014/08/04/lyl-poppy-seed-torte/">how the other bakers</a> in the <a href="http://www.tuesdayswithdorie.wordpress.com/">group </a>liked it.<br />
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<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com5tag:blogger.com,1999:blog-3694271317539494597.post-61694464128176519112014-07-29T15:22:00.000+02:002014-07-29T15:22:32.407+02:00TWD: Raspberry-Fig Crostata - with Plums (rewind-week)<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm4.staticflickr.com/3924/14578069410_8af0abb92c_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm4.staticflickr.com/3924/14578069410_8af0abb92c_o.jpg" width="320" /></a></div>
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When the <strong><span style="color: #cc0000; font-size: large;">Raspberry-Fig Crostata</span></strong> was originally scheduled I opted for the <a href="http://cookierookie-alvarosa.blogspot.co.at/2013/08/twd-johhny-cake-cobbler.html?m=1">Johnny Cake Cobbler</a>. It was one of the weeks back in the end of August 2013 when we had the choice between two recipes. And as raspberries are in season by June/July in Austria and figs never are, I went with the other option. <br />
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I am not a huge raspberry fan, but many people are so I gave it a try. Instead of figs I used plums which are in season right now in Vienna.<br />
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The tart dough is an interesting version with almonds and sesame. I like this crust very much and will use it for other tarts, too. But be aware that it is not that easy to handle. I had to press it in the mold but that was fine. When I made the top-lattice I found out it is a bit easier to handle when you flatten it and freeze it. The strips still got slightly too thick, but it was my first lattice, so I am fine with it.<br />
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The filling turned out good tasting, if you like raspberries. Although I used much more plums than raspberries (I took what I had at hand) the raspberries are very dominant and it was almost not possible to spot the plum-taste. I doubt that it would have been different with figs. <br />
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<a href="https://farm6.staticflickr.com/5575/14578299137_dfc2fee6c6_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://farm6.staticflickr.com/5575/14578299137_dfc2fee6c6_b.jpg" width="320" /></a>The tart looks beautiful and I can imagine it with a whole lot of other fruits. The beauty dissappears when you cut it, at least my tart did not look very pretty cut in pieces, maybe because the filling got too warm at the tart was out of the refrigerator for too long.<br />
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To find out how it turned out for the other, much more gifted bakers in the <a href="http://www.tuesdayswithdorie.wordpress.com/">group</a>, have a look at the <a href="http://tuesdayswithdorie.wordpress.com/2013/08/20/lyl-johnny-cake-cobbler-andor-raspberry-fig-crostata/">leave-your-link-page for August 20th 2013</a>. And to find out about the recipe, buy the book by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> and flip to p. 374!<br />
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alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-7327152567524023082014-07-01T00:30:00.000+02:002014-07-01T08:24:47.871+02:00TWD: Leaf-Shaped Fougasse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVO6Jzjbrecm4Rtadxe_W1Oh_wowz3AmjIjZrYaYJot5lOo9y-3WPlbehnhtJlM09U4uG2yiHuPlQNiMOsgX-CLgM7Id0fUuPCzg14pNxHjt_AM7YhcUYkStBnGUWqOPtwQBZEKo-stkw/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVO6Jzjbrecm4Rtadxe_W1Oh_wowz3AmjIjZrYaYJot5lOo9y-3WPlbehnhtJlM09U4uG2yiHuPlQNiMOsgX-CLgM7Id0fUuPCzg14pNxHjt_AM7YhcUYkStBnGUWqOPtwQBZEKo-stkw/s1600/1.jpg" height="240" width="320" /></a></div>
To say I love <span style="color: #783f04;"><span style="font-size: large;"><b>Fougasse </b></span></span>is pure understatement. I adore Fougasse, I admire it. Some years ago I was working in Paris for three months and that's when I first saw and tasted it. Quickly I found my favourite Fougasse bakers: At the <a href="http://www.travelbook.de/reiseziele/paris-537/shopping/marche-richard-lenoir-282632.html">market on Blvd Richard Lenoir</a>, near Bastille, every Wednesday and Saturday there is a stand (L'Ancienne Boulangerie) that has hillarious good ones with olives, ham or dried tomatoes. And I also like the ones from <a href="http://www.aux-peches-normands.com/">Aux Peches Normands </a><span style="font-size: small;">at the beginning of </span>Rue du Faubourg du Temple, between Place de la République and Canal St. Martin. Curiously, at "<a href="http://www.paris75003.fr/boulangerie-la-fougasse-75003/">La Fougasse</a> " (rue de Bretagne, one of my favourite streets in Paris, hosting my favourite market) you get a lot of excellent things, cakes, viennoiserie, desserts, baguettes - but not a single Fougasse or at least not one that should look like a Fougasse. They sell sort of stiffed bread as Fougasse.<br />
<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;"></span></span></span><br />
<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">But let's get away from the masters of bread baking and talk about ... my "<span style="color: #783f04; font-size: large;"><strong>Leaf-Shaped Fougasse</strong></span>". I gave my best and the result is ok, but nothing compared to what I know from Fance. The dough didn't really rise. I blame the yeast. I guess that's the appropriate reaction to anyhting that goes wrong in bread baking. Just blame the yeast ;-)</span></span></span><br />
<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">I had a bit trouble with shaping them, so the dough was thinner or thicker at the different parts of the bread. And, for sure, the Fougasse turned out thicker or thinner, more or less through, darker from baking or lighter. </span></span></span><br />
<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;"><span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">In Paris I learned a Fougasse is baked in a stone oven, what for sure I do not have, but the recipe also doesn't call for. </span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLqs4FiXG9tUEZrhW9nyXMW3ZuF-wPX0EXB8SgsKs2fDM2mXfTvXCQhyphenhyphenybGu129VXAjQDhngOyrPdNd7aTcl8-jw_B3ri-JbILkSQqIhkvQR0SiVU8yTQSWWLDVxQ08qzBIA0eCVduM8/s1600/2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLqs4FiXG9tUEZrhW9nyXMW3ZuF-wPX0EXB8SgsKs2fDM2mXfTvXCQhyphenhyphenybGu129VXAjQDhngOyrPdNd7aTcl8-jw_B3ri-JbILkSQqIhkvQR0SiVU8yTQSWWLDVxQ08qzBIA0eCVduM8/s1600/2.jpg" height="211" width="320" /></a><span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">I made my Fougasse with black olives because that's how I liked them best. </span></span></span><span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;"><span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">My Fougasse is a
bit flat and more like a crispy snack. That's ok and I like it, but it
is no Fougasse. I will give it another try, I am sure, because it is
just too tempting.</span></span></span></span></span></span><br />
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<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">I hope the Fougasse turned out fine for a lot of people in the <a href="http://tuesdayswithdorie.wordpress.com/">group </a>so they get to love this bread as it deserves to be loved.</span></span></span><br />
<span class="street-address"><span style="font-size: small;"><span style="font-weight: normal;">Whenever you are in France - taste it! And until then: Buy the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book</a> by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>, have a look at pp 146/147 and bake your own Fougasse. For hints, advice and inspiration have a look at how it turned out for the other <a href="http://tuesdayswithdorie.wordpress.com/2014/06/30/lyl-leaf-shaped-fougasse/"><strong><span style="font-size: large;">TWD-bakers</span></strong></a>! </span></span></span><span class="title item"></span>alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com5tag:blogger.com,1999:blog-3694271317539494597.post-43056332009806070282014-06-03T00:30:00.000+02:002014-06-03T00:30:01.102+02:00TWD: Savory Wheat Crackers<a href="https://farm4.staticflickr.com/3831/14073462188_85cbcd83df_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://farm4.staticflickr.com/3831/14073462188_85cbcd83df_b.jpg" width="200" /></a>It's not I didn't bake recently. I just forgot to take pictures. To blog. To bake on time. Anymways, this time I made it.<br />
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The crackers are easily made, the biggest challenge is the (short) resting time as that means you have to plan a bit in advance. Besides, from taking the flour out of the closet to nibbling the first crackers takes about 50 mins (or less, if you are a more experienced baker :-).<br />
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<a href="https://farm3.staticflickr.com/2930/14073445889_e301073f95_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://farm3.staticflickr.com/2930/14073445889_e301073f95_b.jpg" width="320" /></a>I had to use more spices and think it would be better to mix them in the flour directly, or to roll the dough in the mix before you spread it out, as they didn't stick very well to the crackers.<br />
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The <span style="color: #bf9000;"><span style="font-size: large;"><b>Savory Wheat Crackers</b></span></span> are exactly what you expect. Nothing more, nothing less. I think they were a bit boring (don't blame the recipe - it's just that Wheat Crackers are boring...). Therefore, I used them to top an Asparagus Soup.<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book</a>, pp. 163/164.And don't forget to stop by our group's <a href="http://tuesdayswithdorie.wordpress.com/">blog </a>to find out, what the other, much more gifted bakers made out of this recipe! I am sure you will find some little treasures there!<br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com2tag:blogger.com,1999:blog-3694271317539494597.post-17042989717644678772014-04-17T23:24:00.000+02:002014-04-17T23:24:12.065+02:00TWD: Cantuccini<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm8.staticflickr.com/7212/13818382343_5a77e3b1a9_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm8.staticflickr.com/7212/13818382343_5a77e3b1a9_b.jpg" width="320" /></a></div>
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Oh no, I forgot to post! No baking for some weeks (lenten season...), and than I forget to document what I made...<br />
Anyways. <span style="color: #783f04;"><span style="font-size: large;"><b>Cantuccini </b></span></span>are really great and I love baking them as much as eating them. They are part of what I call "dry things", I am best at baking. Don't know why. But cookies, shortbread (I know, they are fat, but somehow also dry), bread and so on come easy to me. Not like cream-rich, chocolate loaded sweets. Maybe because I also like them more in taste.<br />
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<a href="https://farm8.staticflickr.com/7024/13818353165_243ea42ec0_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://farm8.staticflickr.com/7024/13818353165_243ea42ec0_b.jpg" width="320" /></a>However, I regularily do pistacchio-cranberry cantuccini, but I also liked these. They were more than fast and easy in the making and turned out great. Everybody at the office loved them, even those people who are not very crazy about nuts. I exchange the almonds for pine nuts because I had to get rid of some left-overs. But cantuccini are great with any kind of nuts, I guess.<br />
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For the recipe, have a look at pp. 313-314 in the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>! And, as always, don't forget to step by all the other gifted bakers in the <a href="http://www.tuesdayswithdorie.wordpress.com/">group </a>to see what they made of it. alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com2tag:blogger.com,1999:blog-3694271317539494597.post-31336869678002528052014-03-18T00:30:00.000+01:002014-03-18T00:30:02.920+01:00TWD: Mocha Brownie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm3.staticflickr.com/2459/12984367944_c25b62b1fd_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm3.staticflickr.com/2459/12984367944_c25b62b1fd_b.jpg" height="240" width="320" /></a></div>
This is one of a great cake! It's not really what I would call a brownie - but it is an excellent chocolate cake. With a fabulous decadent chocolate ganache/glaze.<br />
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It is plain and simple in one way (because it is nothing more than a chocolate cake with chocolate cream), and sublime and oppulent in another (because it has three cake layers and the ganache/glaze is very rich). However you want to see it - the <span style="color: #783f04;"><span style="font-size: large;"><b>Mocha Brownie Cake</b></span></span> is awesome!<br />
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<a href="http://farm4.staticflickr.com/3126/12983948225_ec69794444_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm4.staticflickr.com/3126/12983948225_ec69794444_b.jpg" height="240" width="320" /></a>Baking time was just like the recipe says. The cake and the cream are simple in the making. The only tricky point may be when you cut the cake in layers. Using a cake leveler helps a lot in this respect :-)<br />
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<a href="http://farm8.staticflickr.com/7450/12984356054_f81f47c333_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7450/12984356054_f81f47c333_b.jpg" height="240" width="320" /></a><br />
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I made one normal cake but had more batter than needed (my mold is smaller then the recipe calls for) - therefore I also made a small heart-shaped cake with only one ganache-layer and some minis (baked in mini guglhupf molds) with a jam layer in the middle.<br />
Not exactly what the recipe calles for, but great :-) With the jam it comes very close to <a href="http://en.wikipedia.org/wiki/Sachertorte">Sacher Torte</a> in its taste, a Viennese classic.<br />
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I can only recommend doing this one! It is far more simple than I thought it would be and the ganache/glaze really works fine! For the recipe, have a look on pp. 282/283 in the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. And step by the <a href="http://www.tuesdayswithdorie.wordpress.com/">TWD </a>group to see what the other bakers created this week!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-48356401408972225592014-02-25T00:30:00.000+01:002014-02-25T20:59:27.779+01:00TWD: Buttermilk Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7425/12753025563_74f30ff1f2_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7425/12753025563_74f30ff1f2_o.jpg" height="240" width="320" /></a></div>
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Scones are one of my favourite kind of baking-goods. I am really no gifted baker (although I practice since more than four years now. Four years! Unbelievable!). But I guess I have a bit of a "biscuit hand", what applies, I believe, also to scones. The bad I am at mastering cakes with creams and tartes, the better I am when it comes to "dry" things like shortbread, breakfast treats or easy-fast recipes like brownies. And cheesecakes. But that's another story, I am deviating, sorry. This should be about the fabulous <span style="color: #f1c232;"><span style="font-size: large;"><b>Buttermilk Scones</b></span></span>, and not about me :-)<br />
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So, Buttermilk Scones are a fast and easy recipe as most scones are. I like the buttermilk flavour and consider this to be on my top-3-scones recipe list. The basic dough can be combined with almost everything that goes with scones, I guess. I gave dried apricots a try (one of my all-time-favourite ingredients for scones). Baking time was a bit longer, more like 17 mins. And I didn't glaze them as I don't like them too much on the sweet side.<br />
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If you like scones - do them! They are as fast and easy that you can even do them before Sunday breakfast and end up with a wonderful treat in the morning.<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>'s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book</a>. And to see what the rest of the TWD-group made out of this simple, basic but nevertheless delicious recipe, visit the <a href="http://tuesdayswithdorie.wordpress.com/">blog</a>!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com8tag:blogger.com,1999:blog-3694271317539494597.post-63865695319763050862014-02-18T09:40:00.000+01:002014-02-25T21:02:13.514+01:00TWD. Chocolate Mascarpone Cheesecake<div class="separator" style="clear: both; text-align: left;">
<a href="http://farm8.staticflickr.com/7364/12608154674_c8069190dd_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7364/12608154674_c8069190dd_b.jpg" height="150" width="200" /></a>I adore cheesecakes, but am not such a huge fan of chocolate cheesecakes - maybe because I am not a big chocolate-lover in general. I always doubt that chocolate makes the sublime, wonderful taste of a cheesecake better. No need for improvement , in my view!</div>
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But I was willing to give this a try. What I do like is that is fast in the making, compared to other cheesecakes. There is no crust, so no pre-baking. Just cookie-crumbling, that's it. <br />
Chilling is a bit longer and I doubt that leaving the cake in the fridge for more than one day (what I had to do) is good for the cookie bottom. It gets soggy.<br />
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<a href="http://farm3.staticflickr.com/2877/12608155764_d828ab9296_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm3.staticflickr.com/2877/12608155764_d828ab9296_b.jpg" height="240" width="320" /></a>The <b><span style="color: #783f04; font-size: large;">Chocolate Mascarpone Cheesecake</span></b> is what it sounds like - a very rich, chocolatey cheesecake.<br />
Next time, I would prefer to do the basic receipe without the chocolate part, but I am sure this is my personal trouble with chocolate ;-)<br />
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For everybody else I can just recommend to give it a try - it is fast, it is delicious, and the creamcheese/mascarpone-combo is heavenly!<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspans</a> <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570">book</a> on pp. 256-258 and to find out how other bakers liked the recipe, and what wonderful creations they made of it, see the "<a href="http://tuesdayswithdorie.wordpress.com/2014/02/17/lyl-chocolate-mascarpone-cheesecake/">Leave your link</a>" section on our <a href="http://tuesdayswithdorie.wordpress.com/">TWD-group blog</a>. <br />
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<i>Update: ALL my colleagues LOVED this one. All. No exception. So, forget everything I sad about it and just do it, try it, enjoy it and ignore me chocolate-grinch :-)</i>alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com7tag:blogger.com,1999:blog-3694271317539494597.post-43334407526311918482014-01-28T00:30:00.000+01:002014-01-28T17:50:21.143+01:00TWD: Vanilla Chiffon Roll<a href="http://farm8.staticflickr.com/7301/12156885206_8c2f5bef9a_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm8.staticflickr.com/7301/12156885206_8c2f5bef9a_z.jpg" height="150" width="200" /></a>I like chiffon rolls, I like vanilla - I like these <span style="color: orange;"><span style="font-size: large;"><b>Vanilla Chiffon Rolls</b></span></span>.<br />
Usually, I guess I would do them with a jam-layer instead of a chocolate-nut-mousse, but why not try something else?<br />
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I had so much dough, my cake turned out too high. So I cut the cake in two layers and made two rolls. Like that, I had enough mousse for my taste but less than in the picture in the book.<br />
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Baking time was much longer but maybe I used a too small baking pan and the longer baking time was due to the height of the cake. Anyhow, I had no troubles handling the cake.<br />
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<a href="http://farm4.staticflickr.com/3782/12156620424_86e41fec1c_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm4.staticflickr.com/3782/12156620424_86e41fec1c_z.jpg" height="150" width="200" /></a>It is a bit time-consuming, but you can prepare the mousse and cake in advance.<br />
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I can imagine to use the cake dough for other variations as well. The mousse might not be my favourite, but I am no chocolate fan in general, so I don't blame the mousse. :-)<br />
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For the recipe have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>on pp. 277-279 - and to see how beautiful this recipe can turn out when more experienced and better bakers do it, have a look at the <a href="http://tuesdayswithdorie.wordpress.com/">TWD-group-page</a>!<br />
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<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com5tag:blogger.com,1999:blog-3694271317539494597.post-85996107667062118592014-01-14T21:07:00.000+01:002014-01-14T21:07:23.612+01:00TWD: Country Bread<a href="http://farm8.staticflickr.com/7402/11895176885_1a7b59605f_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://farm8.staticflickr.com/7402/11895176885_1a7b59605f_b.jpg" width="200" /></a>Oh, long time no baking... I missed the re-wind but now I am back on track!<br />
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To make it short: This <span style="font-size: large;"><b><span style="color: #783f04;">Country Bread</span></b></span> is good, but I am not sure if it is worth the procedure. It is really not difficult at all - but it needs three rising/resting periods and is thereby in my view more time consuming than many other breads.<br />
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I like the taste but would definitely recommend to use a bit more salt and/or spices. Like that, it is a bit odd.<a href="http://farm3.staticflickr.com/2877/11895608804_ebb630c3c2_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm3.staticflickr.com/2877/11895608804_ebb630c3c2_b.jpg" width="200" /></a>What is excellent is the dense crust, if you like that.<br />
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I tried to put a small braid around the loaf but it did not really work out :-) <br />
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For the recipe, have a look at pp. 136/137 in <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book</a><br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com5tag:blogger.com,1999:blog-3694271317539494597.post-40521776927561351422013-12-17T19:02:00.000+01:002014-02-25T21:02:31.925+01:00TWD: Ginger Snaps (and the annual Amnesty Cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7302/11421478646_14739b1576_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7302/11421478646_14739b1576_b.jpg" height="211" width="320" /></a></div>
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The dough for these <span style="color: #783f04;"><span style="font-size: large;"><b>Ginger Snaps</b></span></span> is definitely on the sticky side and it is a bit tricky to cut them out and place them on the sheets. Therefore, a thicker rolled out dough is no bad idea.<br />
Baking time was longer than the recipe says (about 10 mins). Like that, they quickly turned out very cracky. But otherwise it would not have been possible to transfer them on a cooling rack. <br />
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I made stars and flowers, but the figure "ran out". So, as so often, they don't look pretty at all. I sprinkled them with some anis flavoured pearls in pink and white and like that liked still liked the look. Taste was fine (I used some more ginger) and I am pretty ok with them. They don't look like Ginger Snaps I know from american food stores - next time I would make thicker figures, definietly.<br />
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<a href="http://farm3.staticflickr.com/2834/11421469854_70f4919613_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm3.staticflickr.com/2834/11421469854_70f4919613_b.jpg" height="240" width="320" /></a></div>
Usually I do <span style="font-size: large;"><b><a href="http://www.davidlebovitz.com/2010/03/compost-cookies-recipe/">Amnesty Cookies</a></b></span> (or Composte Cookies or Kitchen Sink Cookies, whatever you like to call them) around New Years Eve. But this year I will be in Hamburg for some days, so I had to do them now. I do this since I started baking four years ago because I like the idea of "pardoning" everything you find in the closet left over. I stole the idea from <a href="http://www.davidlebovitz.com/">David Lebovitz</a> (who links to <a href="http://www.amateurgourmet.com/2010/02/momofuku_milk_bars_compost_cookie_recipe.html">Amateur Gourmets blog entry</a> on <a href="http://www.shopmilkbar.com/shipping/shop/compost-cookie/">Momofukus Composte Cookies</a> . This year I used "Mikado" (chocolate coated biscuit-sticks, I used white chocolate), gummy bears and for the salted treat chips flavoured with pumpkin-seed oil (a very dark, almost black but still green oil with a very special tastem not at all like pumpkin itself - very common in some parts of Austria). The chips do not taste a lot like the oil but are green. All together, these turned out pretty good, I liked this years version a lot and so tdid my colleagues!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com2tag:blogger.com,1999:blog-3694271317539494597.post-78166370336907321312013-12-03T00:30:00.000+01:002013-12-03T00:30:03.502+01:00TWD: Challah<div style="text-align: left;">
<a href="http://farm3.staticflickr.com/2877/11158691894_7d1b2bff78_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm3.staticflickr.com/2877/11158691894_7d1b2bff78_b.jpg" unselectable="on" width="200" /></a>I like those slightly sweet breads, may they be called challah, brioche or <a href="http://breakfastworld.blogspot.co.at/2012/06/striezel-plaited-bun-austria.html">striezel</a>. I knoq, they're not exactly the same, but after all you end up with a soft, buttery white bread that goes well with savory as well as sweet spreads. I know <strong><span style="color: #bf9000; font-size: large;">Challah</span></strong> only from a very <a href="http://www.neni.at/">popular restaurant/cafe</a> in Vienna that is highly inspired by the jewish kitchen. While I'm not a big fan of the restaurant itself (snobbish staff and pricey), I highly value their food. So I was curious if I would manage to do the Challah at least a bit like they do it. </div>
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I was slightly irritated that it should be sprinkled with caraway or sesame. I am no expert on challah, but the above mentioned café serves it as "sweet breakfast" with jam. And there is sugar and honey in the dough. So: Caraway?<br />
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I made half the recipe and ended up with two braids (and a mini-pretzel :-). So I made one with caraway and the other one as I thought it should be - with coarse sugar on top like a striezel, or like the <a href="http://www.cookierookie-alvarosa.blogspot.co.at/2012/12/twd-finnish-pulla.html">Pulla </a>we made last year at almost the same time.<br />
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<a href="http://farm4.staticflickr.com/3791/11158825493_04f6efaae1_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://farm4.staticflickr.com/3791/11158825493_04f6efaae1_b.jpg" width="200" /></a>The recipe itself is very easy and besides the rising times done very fast. You can do it in half a day. Taste was great - the savory one and the sweet one! <br />
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Unfortunately I read the <a href="http://tuesdayswithdorie.wordpress.com/2013/11/20/p-q-challah/">P&Q-section</a> too late. I have no idea of jewish kitchen-laws. But I read that it is unusual to do Challah with butter because dairies and meat should not be combined in a meal. I guess it would have been easy to use oil or another non-dairy fat instead next time (but what about the milk?). The two times a year when I bake a traditonal jewish recipe it should be as close to the original as possible ;-) <br />
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<img height="72" src="http://farm3.staticflickr.com/2877/11158691894_7d1b2bff78_b.jpg" style="filter: alpha(opacity=30); left: 604px; opacity: 0.3; position: absolute; top: 84px;" width="96" />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-67055967880175649132013-11-19T00:30:00.000+01:002013-12-02T12:47:53.240+01:00TWD: Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7347/10784637764_741e6d332d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://farm8.staticflickr.com/7347/10784637764_741e6d332d.jpg" width="200" /></a></div>
This cookie-recipe was unfamiliar for me. You have to beat the eggs and sugar and fold in the dry ingredients into the thick batter. But the batter is extremely tasty and the cookies worked out fine! It gets really dense while chilling, so you can easily spoon it on the baking sheets.<br />
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I also used some white chocolate just because I had leftovers - and therefore ended up with "triple" chocolate cookies.<br />
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<a href="http://farm8.staticflickr.com/7412/10784542646_8abc8bf0b1_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm8.staticflickr.com/7412/10784542646_8abc8bf0b1_o.jpg" width="200" /></a>Maybe I should have chilled the dough a bit longer (mine was in the fridge for about four hours) because I had to bake the cookies a bit longer and they cracked as usually cookies do - despite the recipe says they won't. They also didn't firm completely but kept a chewy texture.<br />
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But they did taste great and for are really, really great chocolate cookies!<br />
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For the recipe for <span style="font-size: large;"><span style="color: #783f04;"><b>Double Chocolate Cookies</b></span></span>, buy the <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> and have a look at pp. 329/330!<br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-77725577674677369202013-11-05T00:30:00.000+01:002013-11-05T00:30:01.561+01:00TWD: Pumpernickel Loaves<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7298/10652536975_d8f7334acf_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm8.staticflickr.com/7298/10652536975_d8f7334acf_o.jpg" width="320" /></a></div>
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I finally followed the recommendation of some of my fellow bakers and watched the <a href="http://www.wgby.org/episode/5595">video </a>before doing this recipe. Therefore, I already knew that these loaves do not at all look like the Pumpernickel I know.<br />
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I used to study and work for some years in Münster, Germany. In this region (Westfalen) Pumpernickel is a specialty. Regional cookbooks even feature some desserts made with it and many people visiting relatives or friends abroad bring Pumpernickl as a gift. The bread looks more like whole-grain bread, see for example <a href="http://www.lebensmittelfotos.com/2008/11/01/pumpernickel/">here</a>.<br />
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<a href="http://farm6.staticflickr.com/5492/10652470234_661080826d_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="http://farm6.staticflickr.com/5492/10652470234_661080826d_o.jpg" width="320" /></a>Fortunately I knew how this recipe should look like (and how it should be shaped! I would have never understood just by reading the recipe!), so I was not surprised. I made half the recipe and it turned out in one loaf and three small rolls. It is not too difficult and you need no kitchen machine to do it, just some rising and kneading. You can do it in one day, as it needs only two, not too long rising periods and some resting time.<br />
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This bread is not one of my favourites. I guess I don't particularily like the chocolate in it, although it is not too dominant. Maybe I didn't use enough spices, too. Or maybe it is because I am a big fan of the Pumpernickel as I know it.<br />
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So, as soon as the bread was at room temperature, I made crumbs from two rolls and used them for a pumpernickel-chocoalte topping on an apple crisp. This was definitely the best use for it, in my view. :-)alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com4tag:blogger.com,1999:blog-3694271317539494597.post-5240367419697002502013-10-15T00:30:00.000+02:002013-11-03T21:10:09.687+01:00TWD: Danish Braid - Prune Version<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm4.staticflickr.com/3745/10121940113_4d10e46b91_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://farm4.staticflickr.com/3745/10121940113_4d10e46b91_o.jpg" width="200" /></a></div>
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To make it short: I love this recipe!<br />
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It needs some preparation due to chilling and rising time, but besides that it is not too difficult and offers a lot of possibilities for variation.<br />
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<a href="http://farm3.staticflickr.com/2821/10121979183_d026c7799b_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://farm3.staticflickr.com/2821/10121979183_d026c7799b_o.jpg" width="200" /></a>I am not a big lover of Danish and things like that usually, because at work they serve for every meeting before 17 pm "Plunder" what comes very close to Danish. They are mostly prebaked in large factories and only re"heated" shortly before the meetings, they are always the same, odd and not a bit crunchy or flaky.<br />
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The more I liked these self-made braid.<br />
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I opted for a plum version od the <span style="color: purple;"><span style="font-size: large;"><b>Danish Braid</b></span></span> with confectioners cream, infused with some almond extract. The cream stayed liquid, unfortunately, but I somehow managed to spread some over the prune-jam. I skipped the glaze because I don't like coffee-glaze but I don't think it makes a big difference.<br />
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<a href="http://farm3.staticflickr.com/2821/10121900756_c3222358af_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm3.staticflickr.com/2821/10121900756_c3222358af_o.jpg" width="213" /></a>I made two smaller braids, one was not width enough so the stripes didn't close / opened up during baking. While it doesn't look that nice it still tastes the same (=great!) The second turned out pretty good, I think. At least I am happy with it :-)<br />
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For the recipe, have a look at <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>'s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>on p. 205. And to find out about all the other (and for sure prettier) versions of the braid with different fillings, head over to the <a href="http://tuesdayswithdorie.wordpress.com/">TWD-group</a>!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com10tag:blogger.com,1999:blog-3694271317539494597.post-76939695194442132362013-10-01T14:08:00.000+02:002013-10-01T14:08:01.390+02:00TWD: X-Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7432/10036184814_6077bef7de_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm8.staticflickr.com/7432/10036184814_6077bef7de_o.jpg" width="320" /></a>I'm not a native english speaker, so the recipes we bake are sometimes challenging for me. Although I learned a lot during these <a href="http://tuesdayswithdorie.wordpress.com/">past years of baking</a> I still have troubles sometimes figuring out what the author wants to tell me. And while I claim to be as good a non-native can be when it comes to speak about politics, economy or football - I still have serious troubles in understanding the directions for shaping a dough. In this respect, while the recipe itself for the X-Cookies was no that difficult, this recipe was not made for me. Seriously, up to now I have no idea what I should have done with the dough and the filling.</div>
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Therefore (and because I am kind of clumsy anyways and shaping a dough nicely is not one of my strenght), at some point I decided to forget about X-es and do what I can: shape filled logs and cut them in rugelach-style.<br />
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I'm sorry I didn't even nearly do what I should have done, but I really didn't get it.<br />
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<a href="http://farm3.staticflickr.com/2833/10036236326_052921f314_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://farm3.staticflickr.com/2833/10036236326_052921f314_o.jpg" width="320" /></a></div>
So, see here my version of <strong><span style="color: magenta; font-size: large;">X-cookies</span></strong>, the rugelach-way.<br />
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Oh, before I forget it: cookies and filling are excellent! A bit christmas-ish, already, with the figs, nuts, cinnamon and chocolate, but really excellent!<br />
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For the recipe, have a look at p. 318 in <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> book "Baking with Julia". And to find out, what X-Cookies really should look like, turn to the <a href="http://tuesdayswithdorie.wordpress.com/2013/09/30/lyl-x-cookies/">other bakers blogs</a>!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com6tag:blogger.com,1999:blog-3694271317539494597.post-34165699133586807482013-09-17T00:30:00.000+02:002013-09-17T00:30:01.857+02:00TWD: Espresso Profiteroles<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT_TWzJXgLWEo3T6ZVdC_jaLaIOXmmMxNdMkEVgKMA9IdVBxEZsMBVVm0H1EBNe9ng0ODRTuxVcpQuEp-tJUTp1IFJL8r8hg8ZYbIfbI59AUFy40qTALC0ChiUcpE-akUiUcRz7mN1hg/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT_TWzJXgLWEo3T6ZVdC_jaLaIOXmmMxNdMkEVgKMA9IdVBxEZsMBVVm0H1EBNe9ng0ODRTuxVcpQuEp-tJUTp1IFJL8r8hg8ZYbIfbI59AUFy40qTALC0ChiUcpE-akUiUcRz7mN1hg/s200/2.jpg" width="200" /></a>I was not convinced about doing this recipe, as I really do not like Profiteroles or anything alike. There are some other german names for sweets made of the same batter: Windbeutel, Brandteigkrapfen or <a href="http://upload.wikimedia.org/wikipedia/commons/6/6c/Liebesknochen1a.JPG">Liebesknochen</a> (the latter have a different form but the same batter and filling) - and I like none of them. But one of my colleagues occassionally mentioned the she loves profiteroles, even the more when they are plain, unfilled and already one day old.<br />
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Well, I might not like profiteroles but I like experiments, so I made the recipe.<br />
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Doing it was a mess. I had the feeling the batter was way too liquid. I was not able to place it on the baking sheet as I thought I should. The batter made small "lakes" on the sheet. Unfortunately, I put the first sheet in the oven and decided to make some modification before waiting how this first sheet turned out. And while there was already almost one cup more flour included in the batter, the "lakes" started to firm and puff...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJM_rOMkt2Wao3Ckev7kZXGLvlbaQaWiBhIPYtqT68OgHgOQq6g93NQ0O7mbXlau73o4N6G-sKUKluRMDkvCMNbyuFnMe3FtIx7D4gA53sJQIbJlcTnOVpdzsHX4pBdTPSNL1vz8SlFSY/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJM_rOMkt2Wao3Ckev7kZXGLvlbaQaWiBhIPYtqT68OgHgOQq6g93NQ0O7mbXlau73o4N6G-sKUKluRMDkvCMNbyuFnMe3FtIx7D4gA53sJQIbJlcTnOVpdzsHX4pBdTPSNL1vz8SlFSY/s200/1.jpg" width="200" /></a>Anyhow, the second and third sheet were much easier to handel. I was able to make small "mountains" that did hold. But in the end, the profiteroles tunred out more in the shape of cookies and did not really puff or fall down again when I took them out the oven. I guess the excessive flour made the dough too heavy.<br />
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However, I brought them to work and my profiteroles-loving colleague enjoyed them. As most of them did not puff (in the pictures you see the only three or four that turned out fine) I did not cut and fill them but put some chocolate and vanilla pudding besides.<br />
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If you like profiteroles in general then for sure these <span style="font-size: large;"><span style="color: #783f04;"><b>Espresso Profiteroles</b></span></span> are an excellent option. And - in the end they are easy and fast in the making, once you find out how it works and as long as you trust the recipe :-]<br />
Therefore, have a look at p. 411 in <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>'s <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>and/or see how the recipe turned out for the other bakers of the <a href="http://tuesdayswithdorie.wordpress.com/">TWD-group</a>!alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com1tag:blogger.com,1999:blog-3694271317539494597.post-75720187207797929572013-09-03T00:30:00.000+02:002013-09-03T00:30:01.234+02:00TWD: Sweet Berry (and Plum) Fougasse<br />
<a href="http://farm4.staticflickr.com/3806/9649688436_ed96129e4a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://farm4.staticflickr.com/3806/9649688436_ed96129e4a.jpg" width="200" /></a>I really love fougasse - although up to now I only knew the original version, mostly with olives. The original is a very common bread in France, baked in a stone baking oven, coming originally from southern France. I ate about 3 tons when I lived in Paris for some months. Ok, slight exaggeration. Slight.<br />
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<a href="http://farm8.staticflickr.com/7312/9646444883_dc650bf6c2_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://farm8.staticflickr.com/7312/9646444883_dc650bf6c2_o.jpg" width="200" /></a>I made only quarter a recipe and as I hace now idea what pattern the recipe speaks about I should shape, I just made rounds and cut triangles. For half the dough I used raspberries and for the other half I used plums as the berry season is already almost over in Austria and plums are everywhere.<br />
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I made a bit more of the Streusel just because I like it but the amount in the recipe would be just as well.<br />
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In the end, you need some preparation as the dough has tweo (short) rising periods but needs at least 24 hours of chilling. But besides that, the <span style="color: #990000;"><span style="font-size: large;"><b>Sweet Berry Fougasse</b></span></span> is easy and made fast.<br />
<a href="http://farm6.staticflickr.com/5463/9649690076_5b92814e0e_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://farm6.staticflickr.com/5463/9649690076_5b92814e0e_o.jpg" width="200" /></a><br />
I can also imagine other fruits very well, as maybe a strawberry/rhubarb combo, because I know a very similar recipe (sometimes completed with a bit of vanilla pudding between the dough and the fruit), called Datschi.<br />
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For the recipe, buy <a href="http://www.doriegreenspan.com/">Dorie Greenspans</a> <a href="http://www.amazon.de/Baking-Julia-Knead-Flute-Savor/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1329052958&sr=8-1">book </a>and have a look at p. 194.<br />
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<a href="http://farm4.staticflickr.com/3832/9284546171_ec778bcfcb_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm4.staticflickr.com/3832/9284546171_ec778bcfcb_o.jpg" width="200" /></a><br />
PS.: This week, <a href="http://tuesdayswithdorie.wordpress.com/2013/08/27/september-recipe-schedule/">we </a>had the choice between this recipe and Blueberry Muffins. As I made the Blueberry Orange Muffins from our first <a href="http://www.tuesdayswithdorie.wordpress.com/">TWD</a>-book "<a href="http://www.amazon.com/Baking-From-My-Home-Yours/dp/0618443363#reader_0618443363">Baking: From my home to yours</a>" just a few weeks ago, and the recipe was more than great, I opted for the Fougasse because seriously, no Blueberry Muffin can be better then these: <br />
<br />alvarosahttp://www.blogger.com/profile/04528733614583044563noreply@blogger.com7