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Baking Weekend
Mar. 5th, 2024 08:22 amThings I meant to do yesterday: write this post, call Shark about not working steam cleaner, wash a fleece. What I did instead: help put plastic on the high tunnel in the wind.
Wednesday last week I made Fig Newtons from Stella Parks' Bravetart book, which is one of my all time favorite baking books. It is thorough and everything is delicious. I'm also trying to digitize the recipes that are in the cookbooks I like, so I can check ingredient lists while I'm at the grocery store if I decide to make them randomly. Usually recipes have both cup and weight options which is nice. I've only typed weights since that's what I usually use. Some recipes she provides gluten free options but I mostly don't have issues with adapting the ones I don't. The fig newtons are the exception, I still haven't quite figured out how to get them right, the dough likes to spread a lot but I make them anyway because they're good.
This recipe is annoying so I usually make it by itself since it's fiddly. But it produces a full sheet pan of snacks that are amazing and tasty.
( recipe )
Sunday was baking morning. I made bread, chocolate cake from Bravetart, pastry cream (because I wanted chocolate cake and pastry cream mmmmm) and savory hand pies (turnovers). Only two typed up here because the others are digital already.
Classic Sandwich Bread from America's Test Kitchen How Can It Be Gluten Free. I like their recipes, they work but often use things I don't have on hand like sour cream or cream cheese which is my only gripe. This recipe is not like that, I make it for my bread for lunches and I've gotten very fast at it.
( recipe )
I also have a great book, Ken Haedrich's Country Baking that is full of delicious recipes, with a lot of garden and produce focus. It has a whole section of savory baking that I'm trying to work through since I'm not an amazing savory baker and I want to get better at it.
North Country Turnovers (locals reference, book author is from NH and the northern area of NY up by Canada is called The North Country)
( recipe )
Wednesday last week I made Fig Newtons from Stella Parks' Bravetart book, which is one of my all time favorite baking books. It is thorough and everything is delicious. I'm also trying to digitize the recipes that are in the cookbooks I like, so I can check ingredient lists while I'm at the grocery store if I decide to make them randomly. Usually recipes have both cup and weight options which is nice. I've only typed weights since that's what I usually use. Some recipes she provides gluten free options but I mostly don't have issues with adapting the ones I don't. The fig newtons are the exception, I still haven't quite figured out how to get them right, the dough likes to spread a lot but I make them anyway because they're good.
This recipe is annoying so I usually make it by itself since it's fiddly. But it produces a full sheet pan of snacks that are amazing and tasty.
( recipe )
Sunday was baking morning. I made bread, chocolate cake from Bravetart, pastry cream (because I wanted chocolate cake and pastry cream mmmmm) and savory hand pies (turnovers). Only two typed up here because the others are digital already.
Classic Sandwich Bread from America's Test Kitchen How Can It Be Gluten Free. I like their recipes, they work but often use things I don't have on hand like sour cream or cream cheese which is my only gripe. This recipe is not like that, I make it for my bread for lunches and I've gotten very fast at it.
( recipe )
I also have a great book, Ken Haedrich's Country Baking that is full of delicious recipes, with a lot of garden and produce focus. It has a whole section of savory baking that I'm trying to work through since I'm not an amazing savory baker and I want to get better at it.
North Country Turnovers (locals reference, book author is from NH and the northern area of NY up by Canada is called The North Country)
( recipe )
