Breads and Yeast Pastries
As a home baker, I think we all get comfortable with our baking, collecting those recipes that speak to your own flavor profiles and those of our family. Like a nice comfy blanket, no matter what, when you wrap yourself in it, you are safe.
I think one of the reasons that I joined a bake along in the first place was to expand on those comfortable recipes. I wanted to develop my flavor profiles and also my baking techniques. I wanted to feel afraid and experience those hit and misses. I truly believe that we learn the most with our failures rather than our successes.
You all know my Italian roots, so it may come as a surprise that as an Italian family, none of us bakers in the family ever made Panettone at home. We all knew that baking this at home was time consuming and even my paternal nonna, who was a very serious baker, would leave it to the pros.
Not long ago, few knew what a kouign amann was or how good it tastes. If you did, you likely raved about the buttery Breton pastry—between a croissant and brioche with caramelized sugar on top—and complained it was hard to find outside Brittany. Making it at home is possible but not easy, as I found when testing Rose’s recipe.
Cakes
Tom and I are celebrating our second wedding anniversary this coming Tuesday. I’m sitting writing those words, and I still cannot believe it’s been already two years since our wedding.
Tradition says that you should give something made out of cotton for your second anniversary, but seriously – whose husband would be excited about new pajamas or a bath robe or bed sheets? I know mine wouldn’t.
Making this cake was a time for me to go back in time.
I was twenty-something years old, and it was the summer of 1990. It was my first trip to Europe and my first trip to Italy. I was going to finally meet my extended Italian family - Great aunts, uncles, cousins, my grandparents siblings both set of grandparents had over 10 brothers and sisters, so it was a very, long visiting trip.
It was an exciting time for my twenty-year old self.
This cake was never going to be made. I was to busy this past weekend, I was hosting my annual Hot Chocolate Party for my girlfriend and I was cooking up a storm and figure that Hot Chocolate and Chocolate cake was NOT a match made in heaven, so I put it on my list to skip it.
Almost everyone has a strong opinion about fruitcake. It is one of those desserts that there is no in-between, you will find the “love them” group and “hate them” group in every bunch. For the love them group, it as much a traditional part of the holidays as the tree, the holly and Santa Claus.
Many cultures have a rich, fruit-filled cake that is baked only on special holidays. The Germans have their “Stollen,” the Italians their Christmas “pannetone.” In Russia it’s “kulich,” the Czechs make “vanochka,” to name only a few. Some are breads, with a yeast base; others are cakes. Some have lots of candied fruits, raisins and nuts, others not so much.
pies, tarts and other pastries
Men love Pie.
It’s a fact. Out of all the desserts that I have made in the past 6 years, Pie is by far my husband favorite dessert. I don’t make it as often as he likes, because well, you know, cooked fruit!
This tart almost did not get made. There were so many issues that at one point I told myself to forget it and to move to the next recipe in the line up.
Except…
Cookies and Candy
An emerging pattern on the cookie chapters is happening, and I'm not liking the outcomes so far. At least these cookies had some fans in Casa P.
Before I discover the art of participating in a bake-a-long group, I would scout a cookbook book, mark all the recipes that I wanted to try and then would promptly put back the marked cookbook in the shelf and forget about it.
I think all the Alpha bakers gave a little prayer when Marie posted the next baking assignment and flagged it with the “Q&E”(quick and easy) stamp.
After the Golden Panettone, I think we were all looking for some breathing room.
So this week it was a cookie recipe.
Well, it’s that time of the year, where you are bombarded by holiday music, packed malls, bad drivers on the road and the cookie overload.
So, it was no surprise that Marie chose a cookie recipe for the bake along – and hold-on to your hats, because next week is ANOTHER cookie – she is two for two.
It was gooey, and sticky and caramel-y. What more can you ask for after a 2-day baking project.