View allAll Photos Tagged bake
47/52 for the group T189ers photo-a-week
This week's theme was: In the kitchen
Having been away over the weekend in Oxford, I hadn't done any baking for a few days and we ate the last of the chocolate chip muffins on Monday. I therefore decided to bake a batch of scones.
baked rigatoni with san marzano tomato sauce my wife made the other day.
fresh herbs from our AeroGarden
Friends of Valley Forge Park members and volunteers in 18th century period clothing demonstrate how bake ovens were used at Valley Forge and on military camps in the Revolutionary War.
NPS/RBSchier
Clockwise from left: Alison's fig & goats cheese couronne, Rachael's Chelsea buns, Lizzie's banoffee millionaire shortbread, and Kris' spelt, potato, and blue cheese focaccia...
I helped to eat it all.
HDR of a lady baking bread in Beamish museum (Home Farm) - what a brilliant day out. We were lucky - decent weather, out of the busy period and no hordes of visitors - way to go! If you haven't been - GO!
Two obsessions satisfied: 1. Making a classic, old-skool pound cake (1 pound butter: 1 pound sugar: 1 pound eggs: 1 pound flour) and 2. Grinding a leftover vanilla bean into sugar and using that as a sweetener. The cake is dense and sturdy, with a crisp edge like a madelaine. The flavor is truly fantastic. Don't forget to sift the larger bits out of your sugar! Also, don't overfill your baking pan, or you might get FSM across the tops of your cakes. I'm just saying.
Baking Dresdner Christstollen:
On the next morning only put a bowl of water into your oven and heat it up (fan oven: 170°, normal oven: 200°).
Bake one tray only (two large or three small Stollen) each time for ten minutes at 170°/200°, then reduce heat to 145°/175° and continue for 55 minutes (40 minutes only for small Stollen).
I'm a Brownie Leader; something a lot of people who know me find somewhat worrying. For me being a Brownie Leader involves giving up at least one weekend a year to go on Pack Holiday at Catterburn (just outside Glasgow) and this year was no exception.
This year we had a High School Musical themed weekend. As if that wasn't bad enough it rained the entire weekend and the I was landed with the job of First Aider. Despite all this a lot of fun was had.
We like to teach the girls how to make a hell of a lot of mess and then call it "baking".
Sikit punya susah nak posing bagi nampak mature..Asyik2 bila dah ambik, muka nampak macam Tingkatan 1 je.. Mana ada class kan...
Well, almost ready. There's still the quick dip in boiling water + baking soda (I opted against the lye alternative), and then they go into the oven.