Same Ingredients, New Pastry! (Blueberry Lemon Curd Ring)
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| May 14, 2008
Filed Under breakfast, dessert, reader question, recipe | 22 Comments
Elizabeth wrote and asked me about assembling the Blueberry Lemon Curd Ring from Artisan Bread in Five Minutes a Day (page 228). I already had the Brioche dough, in my mini dorm fridge filled with buckets, and I had just made the lemon curd for mother’s day so it was simple to throw this together. Read more
My Bucket Collection (the dough that lives within:day 5) and a loaf of bread!
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| January 18, 2008
Filed Under Artisan Bread book, basic, equipment, reader question | 119 Comments
Several of you have had questions about the right type of bucket to be using when storing your dough from “Artisan Bread in Five Minutes a Day”. I have many that fit the bill beautifully, these are just a few! It depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines to storing your dough in a bucket: Read more
Not Your Average Devil’s Food Cupcakes
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| January 6, 2008
Filed Under cake, classes, dessert, reader question, recipe | 75 Comments
Last month we had a big party to celebrate the launch of Artisan Bread in Five Minutes a Day and my husband Graham’s birthday. I served our favorite Devil’s Food cupcakes with a sweet cream cheese icing. Of course the bread was the star of the night, but these cupcakes got rave reviews and several people asked for the recipe.
The dark chocolate cake has a texture that is smooth and rich. Its flavor is not overly sweet, because of the intensity of the coffee and rum (the Devil in “Devil’s Food” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup
Back to Basics: the original chocolate chip cookie
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| January 1, 2008
Filed Under basic, dessert, kids, reader question, recipe | 7 Comments
They are the cookies we all ate as kids and probably still make on occasion. Toll House, of course. The recipe right off the bag. It is the cookie by which all others are measured. The perfect balance of sweet and salty, gooey, chewy and crisp. Most of us, as we got more confident in the kitchen, ventured from the bag and experimented with other recipes. We dared to add oats, nuts, dried fruit, black pepper, and even pumpkin puree to our chocolate chip cookies but there is still a place for the original. Read more
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- The Ultimate Carrot Cake with Cream Cheese Frosting! (how to assemble the cake)
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