Beckett Bakes It

This is becoming a habit

2009-02-28T07:59:00.000-08:00

Another catch-up post!! I’ll spare you the excuses and just say that I am really going to try to get back on track next week.

I have made so many things for both TWD and CEIMB since I last posted.

Nutty Granola:

Teriyaki Chicken

Caramel Crunch Bars:

And Shrimp and Feta Bake

Ode to Cathy

2009-02-12T07:23:00.000-08:00

This week one of my favorite people ever, Cathy of the Tortefesor, chose the CEIMB recipe. Cathy is wildly famous in the food blog world. For example, her post about Naomi's Revenge received SIXTY-FOUR comments.

Even though Cathy is super popular in the food blogging world, as hard as it is to believe, she is even more popular in person. Everyone I know who also knows Cathy agrees that she is the funniest person we have ever met. Also, she is one of the most thoughtful people- for example, I'd bet that she based this recipe selection on careful consideration that everyone else would love taking this to Superbowl parties.

Cathy is really the kind of person that everyone wants as a coworker. Cathy constantly keeps everyone laughing. She and I have shared a couple of very late work nights and one all-nighter, and she is ALWAYS pleasant to be around- even at 2:30 a.m. Also, she is absolutely brillant and always willing to help. She is one of the top go-to people for hard problems and assignments.

I know that it is hard to believe that Cathy is even wittier in person than she is in her blog, but it's true. As for the dip, it was fabulous. :-)

TWD- Floating Islands

2009-02-10T18:43:00.000-08:00

This week's TWD recipe was floating islands chosen my one of my favorite food bloggers- Shari of Whisk. I have never heard of this dessert. Apparently, it is a common dessert in France. I had several funny conversations about the islands, but the funniest was tonight with my husband.

Me (reading the recipe about making the meringues): "I just don't see how this is going to work."

Brandon (very very seriously): "It's not going to work!! It's not going to work!!"

I did not know that Brandon was watching news about the stimulus package while I was in my baking world in the kitchen, but his unusually serious tone pulled me back into his world.... He thought I was chiming in to tell him that I didn't understand how the stimulus package was going to work. It was really funny.

The islands were good. Not as good as The Island on LOST, but pretty good.

Catch up post

2009-02-08T19:23:00.001-08:00

I'm sorry about the late post. TWD this week was World Peace Cookies. I have made these cookies many, many times. I often tell people that they have changed my life. I am a better person because I ate some. I feel peaceful just thinking about them.... They are really my favorite cookies ever.

This week's CEIMB was Sage Rubbed Pork Chops with Warm Apple Slaw, chosen by Jennifer of Jen B's Cooking Carveout. We really liked this recipe. I thought the pork chops rubbed with the sage, garlic and salt mixture were fabulous.

Also, I have already made the spinach dip, too, but I am still working on my post for it.

TWD- Fresh Ginger and Chocolate Ginerbread Cake

2009-01-26T18:24:00.000-08:00

This week's TWD recipe was Chocolate Gingerbread Cake. I made the cake and took it to one of my friends who recently had a baby. I also made one cupcake so Brandon and I could try it. I really liked this recipe. I LOVE ginger, but this was my first time to use fresh ginger.

CEIMB- Chicken Cacciatore

2009-01-22T05:35:00.000-08:00

Peggy of Pantry Revisited chose Chicken Cacciatore for this week's CEIMB recipe. Peggy and I work together and are also fellow TWDers. I have gotten to know her through these clubs and I can tell you that she is really special person. She is a wife, loyal mother, ballroom dancer, pianist, nature lover and Yogie. Also, she loves to entertain, so I knew that she would pick a great recipe.

Brandon and I REALLY loved this recipe. I noticed a couple of comments by other CEIMBers that the sauce needed to be amped up a little, so I doubled the recipe's wine, garlic and red pepper and it was FABULOUS!!!!! This was one of my favorite recipes so far.

CEIMB- Beef with Rosemary and Chocolate and Late TWD

2009-01-15T05:13:00.000-08:00

I chose this week's CEIMB recipe - Beef with Rosemary and chocolate. I have been in TWD for about 6 months and in CEIMB for a month. This was by far the biggest disaster I've had in the kitchen. First, I could not find a 2 lb tenderloin. I went to three grocery stores close to my house and the smallest tenderloin I found was 5 lbs ($56). So, I bought two nine oz filets ($16).

Second, I planned to make this Sunday night so I could take my time. However, I ended up having to work on Sunday until around 7. We usually eat at 6. So, I was very rushed. I have never made beef if the oven and I was not surprised to learn that this is not my favorite way to cook meat. I way overcooked my steak- it had no pink at all. Brandon's was medium, but since it ended up taking TWO AND A HALF hours for the sauce to reduce, he ate his steak without the sauce. So, my pitiful picture is of one bite of my very well done filet with sauce. The sauce was really really good, but it took an incredibly long amount of time.

TWD was savory corn muffins. I really liked them and will definitely make them again. I'm having trouble with the pictures and will try again later.

CEIMB- Fried Rice

2009-01-08T18:52:00.000-08:00

This week Jennifer of Running With Food chose Fried Rice. Brandon and I LOVED this recipe. It was so fast and easy and I thought it tasted great. I used chicken instead of tofu, but I may use shrimp next time. I added broccoli and peas. Yum!

TWD- French Pear Tart

2009-01-04T12:20:00.001-08:00

DORIE GREENSPAN chose the TWD recipe this week. DORIE GREENSPAN- the author of the cookbook TWD it currently baking its way through. I was so pumped about this recipe because Dorie has made all the recipes in the book many times, and I knew she had something special to share with us through this recipe. I am dying to know whether this would have been her pick out of all the things that have already been chosen, too.

I was also pumped because I got to use two of my new Christmas presents.

I asked my in-laws for a food processor. Instead of buying me a new smaller regular ol' food processor, they bought me the 11 cup Cuisinart Prep 11 Plus. After I watched the 30 minute instructional DVD, I realized that this thing is AMAZING and I do not know how I've ever cooked or baked anything without it. Besides processing, it also chops and sliced whole fruits and vegetables. Amazing. The feed thing on the top is so huge that three whole potatoes will fit in it and the machine will slice all three in about 10 seconds. It also has a DOUGH feature and special dough blade, which is the reason my mother-in-law selected this one. How exciting!!

The second gift I got to use was my shiny new 10 inch tart pan with removable bottom, which my friend, Pam, gave me. When I started this club back in June, Pam bought me mini tart pans for my birthday. Since I haven't bought any others, all my tarts so far have been minis. So, this is my first time to make a full size tart.

I started with the Sweet Tart dough with nuts. It was super easy with my new food processor. I can't image that Dorie herself used a better tool to make her dough. This dough is so tasty and baked beautifully.

After the tart dough came the almond creme, which was amazing. I really just wanted to eat the entire batch and make more for the tart.

This tart was really really really fabulous. I have made several tarts since TWD baked La Paulette's Strawberry tart and I haven't been as proud of any as I was of that very first tart. However, this pear tart was the tastiest one I've made so far.

TWD- Tall and Creamy Cheesecake

2008-12-28T12:53:00.000-08:00

This weeks TWD recipe was chosen by Anne of Anne Strawberry, one of my favorite food bloggers. She chose tall and creamy cheesecake.

At the end of most of her recipes, Dorie gives suggestions about altering the recipe. This cheesecake has a TON of suggestions. One of my favorite desserts of all time is key lime cheesecake with chocolate crust. Since I made this for a Christmas party, I made regular cheesecake on a chocolate crust, since I think some people make not like lime....

I really liked this recipe. It was relatively easy and VERY delicious. The only not-so-fun part was the long cooking then propping the door open time following by cooling to room temperature and then refrigerating for several hours. It's not a quick thing to make, but it's very worth the time it takes.

December Catch-up Post

2008-12-28T11:01:00.000-08:00

I hope everyone had a great Christmas!! Recently I've been cooking and baking, but not posting. So, here is my catch up post, although it is a little hard to remember what all I've made....

First (I think) was CEIMB Curried Butternut Squash Soup. I don't really love curry, but I LOVED this soup. It was my first time to use butternut squash and I didn't know it's like a pumpkin inside.

This soup was very easy to make until the puree part. I don't have an emulsion blender, so I used my normal blender. When I started blending, the lid (which I was holding onto the base) flew off and the VERY hot liquid exploded everywhere, including on my wrists.

Even though I probably wouldn't serve this as a main course soup, I really think I will make it many times.

Next was TWD Buttery Jam cookies. I really liked these cookies. I ran out of sugar and had to use mostly brown sugar, which my friend Julie liked even better than cookies made with all white sugar per the recipe. I used raspberry preserves.

I did not make Real Butterscotch pudding, but I hope to make it soon.

Next is CEIMB triple chocolate cookies. Brandon and I really liked these, but I thought they were best right out of the oven, unlike the buttery jam cookies, which I thought were better the next day.

I've already made the tall and creamy cheesecake and will post on Tuesday. I am making cherry chocolate biscotti today.

CEIMB Cornmeal-Crusted Roasted Ratatouille Tart

2008-12-10T20:31:00.000-08:00

This weeks recipe was a ratatouille tart in a cornmeal shall. This will be a boring post, but I really really loved this recipe and I will make it a lot. I have already started thinking of other things to put in the delicious shells. I can't wait to make this with fresh tomatoes!!! Thanks, Wiivers (super cute name!!), for the great pick.

Grandma's All Occasion Sugar Cookies

2008-12-09T04:39:00.001-08:00

This weeks recipe was chosen by Ulrike of Kuchenlatein. This was my first time to make sugar cookies from scratch. Even though this is the only picture I have, almost all of the cookies were iced stars. I took the cookies to an ornament swap. Anna Pike, I am SO sorry you missed it since you are one of my most loyal readers :-) We missed you!!

I was scared about the dough because it was so crumbly I could barely form two disks, but these cookies are AMAZING!!!!! And the dough is a 5 on my friend Cathy's lick-o-meter. I like desserts as sweet as possible and these are pretty much all sugar. The icing was great, too!!

Linzer Sables

2008-12-02T05:02:00.001-08:00

This week's recipe was chosen by Noskos of Living the Life. I LOVED these cookies!! I was intrigued by the fact that the dough has equal parts crushed almonds and flour. They were very yummy and the ground cloves made then a great Christmas cookie!!

CEIMB- Four Cheese Macaroni

2008-11-30T15:21:00.000-08:00

This week's recipe was chosen by Beth at Supplicious. Short post since I'm still very much enjoying the Thanksgiving holiday with my sweet husband and family. The secret ingredient in this recipe was pureed squash. Maybe if I hadn't been the one to cook it, I wouldn't have noticed as much, but all I could taste was squash. I made Ellie's crabcakes with this and they are AMAZING!!!!!

CEIMB- Oven Fried Chicken

2008-11-19T15:12:00.000-08:00

This is my first official post for CEIMB! Last week, I joined this club on Thurday, posting day. Last week's recipe- portabella lasagna roll ups- looked so good that I decided to make them Friday night. The roll ups were AMAZING and will definitely be part of my normal recipe rotation!!

This week's recipe was chosen by MacDuff of Lonely Sidecar. One thing I really love about CEIMB is that as of today, there are only 19 members, so I can really read the host's blog and check everyone's site on post day. MacDuff seems like a really cool person- I love people who can write about running 20 miles and enjoying baked good in the same post!! Personally, I have never run 20 consecutive miles, but I have enjoyed several donuts after 5Ks, 10Ks, and one Half Marathon. :-) Oh, and MacDuff enjoys competitive sailing- I don't know anyone who is a competitive sailor (that I know of).

On to the chicken- My husband, Brandon, went to the grocery store for me and bought all the ingredients, including 6 HUGE chicken breasts. They were the biggest breasts I have ever seen. I am seriously worried about all the hormones I have eaten in my lifetime. In Alabama, we have a program called Grow Alabama where you can have locally grown fresh vegetables, fruits and poultry delivered to your house and I am thinking about doing it mainly for the hormone-free chicken.

I thought the chicken was delicious!!! The next time I make it, I will use tenders- hopefully from locally grown chickens.

One other note- along with the chicken, I also made Ellie's Dirty Broccoli. It was okay- not my favorite broccoli recipe, but I ate it- which doesn't really say alot....

Arborio Rice Pudding

2008-11-17T19:10:00.000-08:00

This week Isabelle of Les Gourmandises d' Isa chose Arborio Rice Pudding. I am running so far behind this week, so I made the pudding Monday night and don't get to eat it until tonight, so I don't know whether I like it, but it was very very easy to make- after I finally found Arborio rice at the FOURTH grocery store. As you see, I made half vanilla and half chocolate. I used MILK chocolate. I know this would probably be a sin to Dorie, but I don't like semi-sweet and I want to try this. It may be way to sweet, but I thought I'd give it a shot.

I really hope I do like this pudding since it only has four ingredients and I now own enough Arborio rice to make this recipe 16 more times (per the label).

Another??!!

2008-11-14T19:24:00.000-08:00

I joined another food blog. I know- it's crazy and I don't have time, but it is sssoooo much fun!!! After much consideration, I decided to join Craving Ellie In My Belly (CEIMB). I made last Thurday's recipe- Portobello lasagna roll-ups tonight, but B left my camera at his office, so no pics yet. I love love love TWD, but it was a nice change to make a non-sweet for a club. I am very excited about CEIMB!!! And, I get to pic the recipe on January 15, 2009!!! WOO HOO!!

Team Kugelhopf

2008-11-11T04:55:00.000-08:00

This week Yolanda from All-Purpose Girl chose Kugelhopf, which I again had to Wikipedia (like Rugelach). This was my FIRST time to use yeast and I was scared, but with a lot of extra love and attention and some sound advise from Cathy, I was able to get the bread to rise. Well, me and my oven at the lowest temperature possible.

I was so so so proud of how well this Kugelhoph dough rose on Saturday that I decided to share it with our Sunday School class at First Baptist Church Trussville. Our Sunday School teacher, Kelly, is an AMAZING baker. One of her biggest claims to fame is that someone once ate SIXTEEN of her amazing cupcakes in one sitting. Needless to say, I was intimidated about taking any baked good to class, much less one I had never made and could not even pronounce correctly. Since Dorie advises that it is best eaten the day it is baked, I decided to bake it on Sunday morning, which sounded at the time like a great idea. Well, it wasn't. My sweet husband is the most patient man I know, but he is not patient on Sunday mornings when I am running late for Sunday School (every Sunday). In anticipation of the extra baking time I may need, I woke up at 5:00 am to put the dough in the pan to let is rise. Well, at 8:00 am, the dough still had not risen to "almost the top of the pan." At first I panicked thinking about all the time I wasted on Saturday, but then I remembered Cathy telling me she put hers in the over to help it rise. So, I put it in the oven on the lowest temperature for 30 minutes and it looked perfect. Of course, we were still 10 minutes late for Sunday School, but everyone really enjoyed the Kugelhopf. It seems that my husband is a lot more patient when the delay is due to a delicious Kugelhopf instead of my third outfit change. :) It still wasn't Kelly's Cupcakes, but I was pretty proud of it....

Thanks, Peggy, for letting me borrow the pan!! This Kugelhopf was really a team effort

Rugelach

2008-11-04T05:14:00.000-08:00

This weeks recipe was Rugelach, which I had to Wikipedia since I didn't know what Rugelach is :-) Now, I realize that one my favorite bakeries, Edgars, has these all the time for sale.

I almost didn't make this recipe, but my friends Cathy and Julie talked me into it and I am so glad!! I used strawberry jam, chocolate and pecans- no currants. I liked this recipe, but I made it very last minute and didn't feel like I got to fully enjoy the process. Well, that plus the fact that this election is very stressful :-) I don't think I rolled them tightly enough. My husband loved them!

Thanks, Piggy of Piggy's Cooking Journal for the great pick!!

Chocolate Chocolate Cupcakes

2008-10-28T00:01:00.000-07:00

This week chose Chocolate Chocolate Cupcakes. I am a HUGE fan of cupcakes, so I was pretty pumped about this choice. If I could do any job and make money, I would open a cupcake bakery. I was very inspired by a recent trip to Portland, where I discovered Cupcake Jones. I got SIX cupcakes from there and loved all of them. They have different choices everyday. The cupcake that sounded the most interesting to me was the Rice Krispy Cupcake- It was vanilla cake with marshmallow filling, marshmallow butter-cream icing and rice krispies on top.

I loved Dorie's suggestion to fill the cupcakes with marshmallow fluff, so I filled half of mine and then iced them and realized I couldn't tell which ones were filled. :-) I have never claimed to be the smartest TWD member....

I LOVED the cupcake, but I didn't put the glaze on the one I ate because I don't like semi-sweet chocolate AT ALL and didn't think I would like it. The cake was amazing, though- My husband thought it was the best chocolate cake he's ever had!!

Pumpkin Muffins

2008-10-20T18:12:00.000-07:00

This week Kelly of Sounding My Barbaric Gulp chose pumpkin muffins. After reading the TWD comments about this recipe, I chose to substitute the raisins with craisins and the walnuts with chocolate chips. I made two batches of these since I got enough pumpkins in one can for two batches. I took the muffins to work and got a lot of compliments about them. They are really a crowd pleaser and a very appropriate treat for the season!!

I really love this club. One of my favorite parts is baking things that I would not have chosen to make. Even though I wouldn't have picked this recipe on my own, I am very glad I made it and I think I will make it again when I need a fallish pumpkin treat.

Lenox Almond Biscotti

2008-10-11T18:58:00.000-07:00

This weeks recipe was chosen by Gretchen of Canela & Comino. I wasn't very excited about this challenge at first because: 1) I don't really love biscotti and will pick pretty much any dessert over it; 2) My husband feels the same way; and, 3) I was VERY confused by the recipe and did not understand how to make it at all. Boy, was I wrong!!! This biscotti was sssoooo yummy and is one of my favorite things I've made in the club. It really wasn't that hard to make, and tasted so good and nutty. I was so proud of the result. Some recipes in TWD I just can't believe I made- like la paulette's strawberry tart and creme brulee. They seems like desserts that are way above my ability, but they are really easy to make. I really wish I were a pastry chef......

This was the dough rolled into two logs pre-baking . . .Here are the logs post-first-baking . . . Here are the biscotti post-second-baking and cutting...

Caramel Peanut Brownie Cake

2008-10-07T05:13:00.000-07:00

This week's recipe was chosen by Tammy of Wee Treats by Tammy. My husband thought this was the best thing I've made in the club so far, but I didn't like how the caramel went everywhere when I cut into it. Maybe that was because I only waited the minimum 20 minutes before diving in...

I really love homemade caramel!! Caramel corn is one of my favorite things to make.

I liked it a lot, but it tasted a little semi-sweet to me. I would have loved it if the caramel wouldn't have gone everywhere, which I thought happened because I opened the over in a panic when I realized I hadn't lined the pan with parchment paper or put it on a cookie sheet. However, maybe that wasn't the problem because a lot of other TWDers experiences the same concave brownie cake.

Overall, this was pretty yummy and fun to make. Next time, I will make the caramel thinner, use pecans instead of peanuts, and let it set overnight!!

Creme Brulee

2008-09-28T13:08:00.000-07:00

This has been a hard week. After returning from a week in Portland (which was fabulous), I have again been working like a crazy person. Luckily, I have two TWD friends who have also been working like crazy people. My friend Julie (who worked from 9:00 am on Sunday through at least 11:00 am on Monday) said, "I think our group needs a permanent disclaimer regarding periodic disappearances." That comment was made in response to the post below entitled, "Please forgive me."

On to the best part of the week- this week's creme brulee recipe chosen by Mari of Mevrouw Cupcake. I was very excited about this recipe- I didn't own a torch, but I have always wanted to make creme brulee, so I bought one. I also bought one for my friend Cathy, who is a part-time parter at the law firm where I work. She is also one of the funniest and smartest people I know. She and I filled her torch at 11:45 p.m. on Sunday night AT WORK.

I sampled the pre-baked custard and I thought it tasted almost exactly like Dorie's vanilla ice cream base, which I LOVE. I may have cooked the custards incredibly too long- Instead of the 50-60 minutes in the cookbook, I left mine in for about 90 minutes because the middles never looked set to me. After I chilled the custard, it firmed well.

I LOVED the creme brulee!!! It was by far the highlight of my week. I think I will make this many many times. It was much easier than I thought and it was as good as any I have ever had.

Dimply Plum Cake

2008-09-26T19:50:00.000-07:00

This week Michelle of Bake-en chose Dimply Plum cake. Her pictures are AMAZING!!!!!! I made the recipe by the book except that I used cinnamon instead of the cardamom. See Cathy's blog to find out how expensive cardamom is...

I thought the batter was yummy, but my husband thought it wasn't sweet enough. My friends at work enjoyed it a lot!!

Please forgive me :-(

2008-09-26T19:31:00.000-07:00

I hereby nominate myself for the worst member of TWD. I have not blogged in four weeks. I failed to email our fearless leader. I have not even visited the TWD website, much less any of my co-bakers websites (except for an occasional glancing at Peabody's site). I am here now to beg for your forgiveness and grovel as much as possible to be allowed back into everyone's good graces.

I have really only missed one recipe- the chocolate chunkers. I did make the oatmeal peanut butter cookies (pic above) and the whopper cookies (no pics- I know, I know...). I made the dimply plum case tonight (Friday) and I am planning to make the creme brulee this weekend, too.

My only excuse is that I have been working like a crazy person and I have done a poor job of making TWD a top priority. Making the cake tonight reminded me of how much I love love love TWD. Something about mixing ingredients and creating a yummy treat completely clears my mind a way that nothing else can.

So, I am so so so sorry and I PROMISE to do better from now on. Forgive me?

Chocolate Banded Ice Cream Torte

2008-08-26T08:57:00.000-07:00

This week's recipe was chosen by Amy of Food, Family and Fun. I made this for one of my co-workers, John. I am trying to bake something for everyone's birthday in my group at work. I am over two weeks late for John's b-day, but I hope he really enjoys the torte. His favorite ice cream is mint, so I used that instead of making the respberry ice cream. Also, I really have to break down and buy a new larger food processor!! Mine wouldn't have been able to handle this ice cream.

I liked the idea of this torte, but I do not like semi-sweet chocolate AT ALL- even the gourmet brands. I don't think I would have liked the ganace. John's pallate is much more distinguished than mine (I really think he had organic buckwheat noodles with edamame, sliced red peppers and fizzy water for lunch in elementary school while I enjoyed my pickle loaf sandwich and fruit roll-up), so I'm sure he will appreciate the ganache more than I would. I will post a picture tonight, but my only picture is from the top since I brought the torte to him still in the springform pan since the recipe says to take it out of the pan 30 minutes to 3 hours before serving it.

Granola Grabbers

2008-08-18T18:48:00.000-07:00

First- another recruit- YAY!!!!! Please visit my friend, Cathy's, new TWD blog The Tortefeasor. I really enjoy my friends at work being TWD members, too!!! YAY!!!

This week's recipe was chosen by Michelle of Bad Girl Baking. I made these last weekend because we were out of town this weekend at one of my husband's triathlons. I bought Vanilla Almond Granola at Target to use- it was the best granola ever!!! I was a little concerned about how little liquid held these things together- only one egg?? The batter was VERY thick, but yummy.

These cookies surprised me- I didn't like them very much warm out-of-the-oven, which is usually how I prefer cookies. I REALLY liked them the next day, though. Weird!!! I really like the raisins and coconut in these.
Also, I LOVED that the recipe gave instructions to cook ALL the cookies at the same time. So, I only baked for about 10 minutes. Great choice, Michelle!!

Blueberry Sour Cream Ice Cream

2008-08-11T18:05:00.000-07:00

This week's recipe was chosen by Dolores of Chronicles in Culinary Curiosity. I didn't own an ice cream maker, so I bought a small electric one- the kind that has the gel canister you have to freeze. I had to freeze it for 10 hours!!! I thought the ice cream was delightful. The texture wasn't really creamy, but I loved the flavor. I love sour cream, though- Since we only needed 3/4 cup, I ate the rest of my 8 oz container with a spoon :-)

Black and White Banana Loaf

2008-08-04T18:02:00.000-07:00

This week's recipe was chosen by Ashlee of A Year In The Kitchen, a food blog that I love and visit often. This was my first time to make a "loaf." I had to buy a loaf pan. I made the recipe exactly the way Dorie says to and I thought it was fabulous. I was very pleased with the way the marbling worked. The only thing I would change is the cooking time- I think 1 hour and 20 minutes was probably about 10 minutes too long, resulting in tougher sides. I thought this was a great pick!!This is my batter in my new loaf pan- pre-marble.
I can't wait to see all the other TWDers swirls!!!!

Summer Fruit Gallettes

2008-07-28T19:02:00.000-07:00

Another recruit- YAY!!! Check out my friend, Peggy's, new TWD Blog- Pantry Revisited!!! She should show up on the new member list next week. And, also please visit Julie's blog- Peanut Butter and Julie. I LOVE this club so much and I am so happy to have two friends at work who are in it now, too!!!

This weeks recipe came from Michelle of Michelle in Colorado Springs. I had never even heard of a gallette!! I thought the recipe called for 8-10 peaches, 8-10 nectarines, 8-10 plums AND 8-10 apricots. My husband bought me THIRTY pieces of fruit!!!!! I made mini gallettes and one larger one. I thought these were very good. I've made this pie crust before and it is VERY good- the best pie crust I have ever had. I liked this recipe a lot and will likely make it again. The next time, I will probably make one large gallette. I had a little trouble with the mini ones because the custard spilled out around some of them, making it impossible to get them off of the pan.

Cherry Rhubarb Cobbler

2008-07-22T16:55:00.000-07:00

First- I have a recruit!!! YAY!! My friend at work is now also known as Julie of Peanut Butter and Julie. I'm so mad that her blog is already better than mine!!!! She's not on the TWD site yet, so please check her out!! She did a fabulous job with her first recipe and it is so much fun having someone to talk about the recipes with in person!!!

This week's recipe came from Amanda of Like Sprinkles on a Cupcake. She chose Cherry Rhubarb Cobbler. I grew up in the south and I have never seen or tasted rhubarb, so I was very excited to use it UNTIL I went to FIVE grocery stores before I finally found it. I LOVED the biscuit topping and the cherries, but I didn't really care for the rhubarb. I can see how people who grew up eating it love it, though.

I made mini cobblers and gave one to my friend, Peggy. Her husband LOVES rhubarb. Peggy and her husband loved the cobbler. Peggy is one of my usual testers. She may be my next recruit- She bought the cookbook today, but I think she is still a little unsure about blogging.

I had some extra time with Dorie this week- On Saturday night I made Peanut Butter Torte. There really are not words to describe how amazing that recipe is. It was definitely my favorite thing I've ever made.

I also made a german chocolate cake for my assistant, Marilyn. Today is her b-day!!!

Chocolate Pudding

2008-07-15T17:59:00.000-07:00

This week's recipe from Melissa of It's Melissa's Kitchen. Chocolate pudding- YAY!!! It was sssooo yummy and fun/easy to make. I've never even eaten homemade pudding. It was much much better than Hunt's snackpacks :-) One of the club members said her 9 year old son loved the pudding so much he wanted to marry it!!

Double Crusted Blueberry Pie

2008-07-08T05:55:00.000-07:00

This week Amy of South In Your Mouth chose Dorie's double crusted blueberry pie. Often times when I bake, whatever I'm baking reminds me of someone or something and I think about that person or thing the entire time I'm baking. This week's recipe reminded me of my sweet friends, Joseph and Mechelle Parker. Joseph's dad has a HUGE blueberry farm in Mississippi. The Parkers were our neighbors for 2 years and Joseph and I went to law school together. Mechelle always brought a ton of blueberries home for us. We lived next to them during Mechelle's pregnancy with their twin boys, Joseph and Jacob. The Parkers now live about 5 hours away from us and we miss them and our other neighbors from Shelby's Place A LOT!!!!

This pie was fabulous. I always think each week's recipe is my favorite, but I really think this was the best thing I've made so far. This was my first time to make pie crust- I had to make one crust at a time because my food processor isn't big enough for the double batch. The one on the right was my first attempt. I was very paranoid not to overwork the dough, as cautioned by Dorie in the recipe. The first batch I made was not "worked" enough. It felt like dry ingredients pressed together- and it took FOREVER to form it into a ball. The one on the left is my THIRD batch. I made 3 because I didn't think the first one would roll :)

I was VERY happy with the crust. It was SO SO SO much better than store-bought crust and not that hard once I stopped panicking. I was worried the third crust would be tough, but I thought it was great. I had family over for the 4th, and we ate the pie as soon as the 30 minute cooling time was finished. Everyone LOVED it!!! Another great recipe.....

Apple Cheddar Scones

2008-06-30T19:12:00.000-07:00

This week's TWD recipe came from Karina of The Floured Apron. I would probably have never chosen this recipe to make, but I LOVED LOVED LOVED it!! This was my first time to make scones- of course. They were fairly easy to make- I am always worried that I am blending too much and then not enough or handling the dough too much, etc. I took most of these scones to work and got great reviews. I patted the dough out into a square and cut the scones into little squares. I will DEFINITELY make this again!!

On the other hand, I made the mixed berry tart on Saturday night when some friends came over and my pastry creme needs A LOT of work- It was not very good at all, but my sweet friends ate it and said it was good :-)

Oh, and Dorie EMAILED me this week- See the below post!!

Dorie Greenspan ROCKS!!!!

2008-06-30T19:08:00.000-07:00

Yesterday I posted a comment on Dorie Greenspan's blog about her strawberry tart. Well, about an hour later, she EMAILED ME and told me that she looked at my blog and thought my tarts were great!!! She is such a rockstar!!!!

Mixed Berry Cobbler

2008-06-24T20:40:00.000-07:00

This weeks TWD came from Beth of Our Sweet Life. This was my first time to make a cobbler, but I only had to buy ONE ingredient- the berries. I felt so accomplished just because I had all the other ingredients!! Yay!! I liked the cobbler, but it browned on top before the crust was completely cooked, so I had to put it back in the oven after I took it out and let it cook. Overall, I think this is a great cobbler. The only thing I changed about the recipe was I added 1/4 teaspoon of cinnamon to the crust because of the suggestions on the TWD website. I used frozen blueberries, raspberries and blackberries. Yum.

Week Off

2008-06-24T20:10:00.000-07:00

I missed the creme puff ring TWD challenge because I had a very busy week. I hosted a couples wedding shower at my house and made petit fours and cheesecake pops from the Daring Bakers challenge. The cheesecake pops made me think I could actually be a Daring Baker, but then I took another look at the 4 page Opera Cake challenge recipe and decided I am not ready. This was my first time to bake a cheesecake and it was FABULOUS. I scooped out little scoops and rolled them into smooth balls. Then I stuck the sticks in and froze them. I dipped the balls in milk chocolate and white chocolate and used sprinkles, colored sugars and crushed heath on top. They were a huge hit and well worth the work!! I was sad to miss the TWD creme puffs, but I will definitely make them sometime soon!

Strawberry Tart- Yum!!

2008-06-08T16:07:00.000-07:00

This week's TWD challenge was Strawberry Tart. I didn't own a tart pan, but my sweet friend Pam bought me a set of tartlet pans for my birthday, which was Monday (yesterday). When I started making the shells, I didn't think they were going to be very good, but the shells were FABULOUS!!!!! I was afraid I processed the ingredients too long and pressed it into the pans too hard, but the shells were beautiful and buttery. The bottoms don't come out of my pans, so I just flipped them over and lightly tapped on them and they came right out. I only broke 1 out of the 6 shells.

I made whipped cream for the first time and I don't understand why Cool Whip is even a product in grocery stores. I used 4 tablespoons of powdered sugar. It was sssooooo good!

I LOVED these tarts. I thought the return for the time and money invested in these was amazing. I will definitely make them again when we have company. I can't believe how easy they are to be so elegant!!

Firsts...

2008-06-03T04:47:00.000-07:00

This was my first Tuesdays with Dorie challenge/ adventure. It was also my first time to make brownies from scratch, my first time to flambe anything (rum soaked raisins). . .

my first time to chop chocolate . . .

and my first time to use my new KitchenAid mixer. . .

I made French Chocolate Brownies with rum soaked raisins. I didn't try them because I don't like dark chocolate, but they received pretty good reviews. I used semi-sweet chocolate instead of bittersweet and I still thought the batter was not sweet enough. I was worried about the texture after reading some of the comments on the TWD site, but they looked gooey and good. I liked the idea of a crust on top. My friends at work thought the raisins were a great addition. Overall, I was pleased, but I am more excited about next week's strawberry tart since I've never made a tart. It will be my first tart.

French Chocolate Brownies

- makes 16 brownies -
Adapted from Baking From My Home to Yours.

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

The Beginning...

2008-05-30T21:07:00.000-07:00

YAY!! I've set up this site to blog about BAKING. I love to bake and recently I feel like I've spent way too much time in front of the television and need a hobby. I found an online baking club, Tuesdays with Dorie, where each week a new recipe is assigned to members to bake. I ordered Dorie Greenspan's cooking Baking, From My Home To Yours and set up this blog, so I am ready!! Thanks, Andrea, for my site name. Maybe I will be so great at baking that one day I can change it to "Bake It Like Beckett." :-)