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A glimpse into Lukka and Sylvain's IC Winter Break. Baking cookies and drinking sugary fancy drinks!
Out with the old, in with the new.
Oh is wearing:
Jenni hair with Hello Spring headband from pr!etty. GG, free group. Also from pr!tty is Bunny ears from LB.
Gold Glasses from NC: Sara outfit. Free GG.
maps.secondlife.com/secondlife/Party/103/179/37
Necklace Coax from Cynful. GG, free group.
maps.secondlife.com/secondlife/Cynful/128/171/1002
The Magic Eye Necklace from !IT!. Free.
maps.secondlife.com/secondlife/Jewelry/223/182/37
Top is Brandy Shirt (Freya) from Justice. Free GG.
maps.secondlife.com/secondlife/UNDERGROUND/130/94/3501
Shorts are Maraya shorts (Freya) from KC.
Socks are Fox says socks Kitty from Vinyl. GG, free group.
maps.secondlife.com/secondlife/Palau/50/174/24
Tattoos from AS. GG's, free group.
maps.secondlife.com/secondlife/Kawaii%20Kingdom/168/195/1996
Ladder is Spring Cleaning from SamPoses. GG, free group.
maps.secondlife.com/secondlife/Beauty%20Paradise/81/220/23
What next Box of Spring cookies, Spring cookies Baking and Spring Cookie cutters. GG, 250 L join fee. (Worth it).
maps.secondlife.com/secondlife/Hodgepodge/113/97/31
In background Clean-o-mat from Nomad. Free.
This big, fat dike has a weird bend in it that looks a little like folded rock. But if you look at the sedimentary strata, it's all perfectly horizontal. To me, what's very cool, is that there's a lighter colored baked zone where all that hot magma cooked the sedimentary rock. I'm not entirely sure what it did to the rock, but it obviously did something. Altered clays? Liberated iron oxide?
i had a little pre and post diptych all planned out in my head, but since i screwed up the cranberry bars, this is all you get.
who knew little bokey circles float out of butter? must be why i love it so much!
Banana Bread baked in loaf and muffin form. Recipe by Chef Dominique Ansel [Creator of the Cronut]
I prefer the muffin shape.
Chef Dominique’s Go-To Banana Bread recipe
from his cookbook, Everyone Can Bake: Simple Recipes to Master & Mix
www.dominiqueansel.com/video%20tutorials/banana-bread-rec...
Baking with the kids is always fun, sometimes not easy but it's so worth it in the end. I remember the days baking with my mum and grandma. I didn't realize it back then but I know I learnt a lot and not just about cooking or baking ;)
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(I speak french, italian and a little bit of english).
I made these yesterday on a whim. I came across some baking clipart and thought they would be fun. The bowl, flour, and rolling pin were hand cut. I have to thank Cookiecrazie again for the hints on hand cutting....I feel like I can make anything instead of being limited to cutters!
Thought I would try something a little different! Today I had a go at food photography, not sure if it worked but at least the end result tasted nice! The recipe I followed (almost to the letter, I used a KitchenAid!) was by Paul Hollywood and it’s available on the Waitrose web site:
www.waitrose.com/content/waitrose/en/home/recipes/recipe_...
Learned a trick of baking an egg in a muffin pan. It's pretty much changed breakfast forever.
Recipe: Crack 1 egg per muffin cup in a tin (if not non-stick, butter the tin first). Mix egg or not depending on your preference. Add sprinkles of whatever you feel like (spinach, cheese, herbs, etc). Bake at 350F for 10-15min depending on how runny you like your yolk.
Some of the market stalls have taken to baking their produce on site. This allows their customer to buy fresh from the oven
Here's a revised version of the recipe:
Ingredients:
- Plain or bread flour
- 1 cup of milk
- 2 1/4 teaspoons yeast
- 2-3 oranges (based on size)
- 1 egg and 1 egg yolk
- 1/4 cup butter or oil
- 1 teaspoon salt
- Sugar (to taste)
Instructions:
1. Warm up the milk in the microwave until it reaches a comfortable temperature. Add 2-3 tablespoons of sugar to the milk and mix in the yeast. Leave the yeast mixture to rest for a while.
2. Grate the zest from 2 oranges and set it aside. Squeeze the juice from the oranges into a pan and add 1/2 cup of sugar. Heat the pan on low heat and stir continuously until the juice has reduced. Add cinnamon or any other desired spices.
3. Prepare a large bowl of ice and water that is larger than the pot or pan you used. Place the pan or pot in the ice bath and stir continuously. If the mixture becomes syrupy in 5 minutes, add it to the yeast mixture. If not, heat the mixture again on low heat and stir until syrupy before adding it to the yeast mixture.
4. Mix well the syrup, zest, eggs, salt, and sugar to taste with the yeast mixture. Gradually add flour until a dough forms. Knead the dough on a clean surface coated with oil until it springs back when stretched. Add more butter if needed.
5. Shape the dough into a ball and place it back in the bowl. Microwave a bowl of water for 1 minute or preheat the oven for 2 minutes at 160 C then turn off the heat source. Put the bowl of dough inside and cover it with a clean towel. Let it rise for 10 minutes.
6. Shape the dough into buns about the size of half a fist and place them on a tray lined with parchment paper. Turn off the heat source after preheating the oven or microwave. Let the buns rise for 1 hour and 30 minutes inside the heat source.
7. Mix leftover egg white, rice flour, and butter/oil. Add powdered sugar for a crunchy sweet topping. Carefully brush the mixture on the buns and add any desired toppings such as almond flakes.
8. Preheat the oven for 5 minutes at 180 C and bake the bread for 15-20 minutes or until it turns semi-dark brown. Cover the bread with aluminum foil or parchment paper for the last 5-7 minutes of baking to ensure even cooking.
9. Take the bread out of the oven and let it cool. Brush with butter for a nice appearance, if desired. Serve the bread with toppings such as white chocolate, marmalade, fruit jam, or salted/unsalted butter. Enjoy!
My hubby and I took a four day mini vacation down to Chattanooga, TN. While we were there, we were lucky enough to meet Sandie (cookielady0000) from Flickr and her husband Tom. I got to see her GORGEOUS cookie shop. I made these to bring to her. (Cookie sheet inspired totally by kneadacookie!) She totally outdid me by preparing a beautiful basket of delicious cookies for me, which my hubby and I munched on our entire trip!!! :)
Inside the beautiful old Schulze Baking Co. building, which will soon be repurposed as a data center.
Baking treats has helped me maintain my sanity during Ontario's stay-at-home order, but it's a mixed bag. While we all enjoy cookies and cinnamon rolls, all the snacking (combined with a lack of exercise) is going to ruin us.
Online today I saw instructions for baking sourdough bread and it drew my interest. It's a bit of a long-term project in that just making the "starter" takes a week or more. It is also a process that has its uncertainties; it's not uncommon for a "starter" to not start. I will find out in a week.
Here is my starter (1/2 cup of flour and 1/4 cup of water). I put it in an empty primavera sauce jar which I rescued from the recycling bin (I did clean it up). This is a bird's eye (or baker's eye) view of the starter in the jar.
If this works, it will be good to have some sourdough starter to keep in the fridge in case the pandemic-induced shortage of baker's yeast persists.
Wish me luck!
The Flickr Lounge-Photographer's Choice
This was a Christmas gift from my sister. I am air frying 4 Duck Breasts. Duck is my favourite meat.
Covid Boredom™ has some funny results. I took up baking. This is a loaf of "Back-of-the-bag Oatmeal Bread" that I made at home today.
If interested in making this delicious bread, King Arthur Flour has the recipe online.
EOS R, RF 70-200mm f/2.8
Oh, and this idiot shot at 2000 ISO for no good reason. Thank you, Topaz Denoise AI!
We had 3 Matsu Apples left and thought I'd bake them. I put Coconut Whipped Cream on the top. It was yummy!
When wearing a chic dress everything shall be done with feminine grace. That includes kitchen work, like getting my apple pie out of the oven. Therefore I'm opening the oven with elegance and style, standing up straight, moving with feminine gestures and with a sweet smile on my face.
This photo also shows my dress well. It's a strapless dress in light blue, made of soft satin with multiple layers of transparent tulle on top. The bodice is decorated with lots of little beads and the tulle skirt flares out beautifully, thus vaguely showing the satin underneat. The dress is nicely short and allows me to show my legs and white stockings well. A sparkly necklace and white pumps complete the look.