i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
i overbought veggies this week and was worried that i wouldn’t get to everything in time, so i figured i could just start roasting stuff and then use it over the weekend. roasting stuff started to get boring and by the time i dug a head of cauliflower out of the back of the crisper, i really wanted to do something different. Continue reading
this recipe is exciting to me for two reasons, I get to use up some apples (I had crispins and pippins) that I had totally forgotten about and I get to use my new vitamix blender. flaugnarde is a french custardy cake similar to a claufotis (claufotis is usually filled with cherries, while flaugnarde are usually filled with apples, pears or other fruits.), it’s also a southern dessert and my grandmother from south carolina made a similar baked custard cake filled with peaches or prunes.
i always like to do a bread project for the New Year and this year i had a hankering for pretzels, but I didn’t have the energy to roll and shape pretzels. i had tried to make gluten free soft pretzels once before, but i found they mostly tasted of the baking soda. as it turns out, i had forgotten to add sugar to my dough, but i also realized that white sugar might not cut it in terms of depth of flavor and balancing the salt and baking soda, so this time i used turbinado (raw sugar) and i was very pleased with the flavor of the finished pretzel bites. Continue reading
so far, i’ve been very pleased with the versatility of the ciabatta bread dough recipe, i posted a couple of weeks ago. this weekend, i used it to make two types of focaccia. it’s pretty simple just follow the ciabatta recipe in the link right through to the step of putting it into the pan and for the amount of dough in the recipe you can use a quarter sheet pan or two eighth sized sheet pans (sometimes called mini-sheet pans).
as promised, i went back and tinkered with the ciabatta recipe to see if i could make a dough that could hold it’s shape on a silpat or parchment, but would also keep the nice rise. here’s the dough before and after the rise:
i succeeded in keeping the rise, but i lost the air pockets that make a ciabatta, a ciabatta. Continue reading
I’m not sure what prompted it, but I had a major hankering for some crusty chewy bread today and I had an idea about getting a gluten free bread to rise into something airy, that would also have a crisp crust. Continue reading