View allAll Photos Tagged baking
My wife baked pumpkin bread and I had to take some photos before we finished it all. Her blog post has her recipe too: gnatj.com/2016/07/21/pumpkin/
my own twist to a very sexy brownies inspired by the Baked NYC famous brownies, one of Oprah's favourite things lekkertje.blogspot.com/2009/07/object-of-lust.html
Raising funds to send SugarCRM cyclist Lindsay Myers to Europe to race with the US National Women’s Development Team
baked rigatoni with san marzano tomato sauce my wife made the other day.
fresh herbs from our AeroGarden
Lisa and I spent the afternoon with Deb in her kitchen at 2130 baking batches of cookies using ingredients collected from residents of the neighborhood that surrounds the house. Bon Bons, Ginger Creams, Ribbon Bars...look good, don't they? Well, if you want to taste them, you'll have to show up on Saturday. There will be plenty of other treats to enjoy as well and a whole houseful of art.
HouseWork
An Exhibition of New Work in Video, Performance and Installation
Saturday, May 17, 2008. 6-9pm, performances start at 7pm.
2130 East Washington Avenue, Madison WI.
Local artists, a chef, and members of the community collaborate on site-specific projects during a one-week residency culminating in an exhibition of video, performance, and installation on Saturday, May 17 from 6-9pm. From lavish displays of jello to peeling paint, sculpted lawns and flaming Weber grills, our work addresses issues of being a homeowner, a homemaker, neighborhood relationships, public and private life, interiors and exteriors, real and imagined histories, and the accumulation of stuff.
Curated by Douglas Rosenberg, the exhibition includes work by Nicole Gruter, Kitty Huffman, Megan Katz, Marina Kelly, Nahyun Kim, Brandon Norsted, Angela Richardson, Tyler Robbins, Naomi Schliesman, Deb Shapiro, and Lisa Sikorski. It will be open to the public on Saturday May, 17 from 6-9pm at 2130 East Washington Avenue. Performances will begin at 7pm.
[project365-115]
Yummy baked chicken thighs with roasted peppers and shallots...delicious and healthy.
Mix two tablespoons of harissa paste with a 150g tub of fat free natural yoghurt, slash the chicken thighs in three places and coat the chicken thighs in it then marinade for as long as possible, lay thighs in an ovenproof dish and add quartered deseeded red, yellow & green peppers and the halved shallots, drizzle with a very little olive oil and bake in the oven at 200 degrees for about 35 to 40 minutes until chicken is cooked and golden...enjoy!
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
Have a lot of fresh produce to use from the Community Supported Agriculture (CSA) farm I joined earlier this year. Decided to spend today baking to use some of it. Made blueberry cinnamon crumb cake and chocolate zucchini bread. The crumb cake came out amazing!! Absolutely beautiful and delicious. The zucchini bread serves as a testament to why I don't bake that often. Complete and epic fail. Both loaves looked fine when I took them out of the oven, but when I checked on them later they had both fallen and were hollow on the inside. Apparently the batter was too wet and didn't rise properly. I doubled the recipe I was using so I'm attributing it to that as well as using sugar in the raw rather than standard white sugar. Complete waste of half of my morning...and some really good dark chocolate chunks. Stupid zucchini bread. At least I'll have crumb cake to hold me through the long weekend.
Seriously, every 28 days? Guaranteed to be something chocolate. I'm as cliched as a Cathy cartoon.
These beauts from this month's Cook's Illustrated, and despite their slight underbaking (also typical from me), I believe we have found a winner. 2 oz more chocolate than my Baker's One Bowl, cake flour instead of all purpose and the smallest amount of baking powder seems to make the difference. Now, into the freezer they go!
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.
I made this today with the leftover bread from my freezer. Will try it with dried cranberries next time. It was yummy.
Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Nobby: "My turn now! I'm making gingerbread men. I've rolled out the dough."
Ted: "Looks a bit uneven. Are you sure you know what you're doing?"
Ginger: "Give him a chance, mate. He's never done it before."
Ted: "But we've got to eat THAT. I don't wanna get Sam'n'Ella or nuffink."
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).
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.
Some of the ingredients for berry muffins. I got muffin papers with hearts on them around valentine's day at a cooking store in Madison.
I decided that I'd use up the rest of a bag of frozen red raspberries this weekend by making a batch of berry muffins for my sleeping boyfriend. (The recipe is in Marion Cunningham's Fanny Farmer Baking Cookbook). Ryan's birthday is this weekend so I thought I'd wake him up with some breakfast in bed. Unfortunately the muffins, which I've made many times in the past, turned a scary color of blue. I woke Ryan up and said "hmm, yeah I don't really know why they're blue." We started to eat them and they tasted like they didn't have any sugar in them. I later realized that in my bleary morning fog I'd switched out baking soda for baking powder. We had a good laugh about it, and I switched the blue muffins out for some cereal and oatmeal with fresh berries.