Tag Archives: cup

finger… err thumbprint [cookies that is]…

Following a morning of battling the elements and snow blowing our property, then enjoying some warming peppermint hot cocoa’s it was onto the age of question… what’s for dinner, but more importantly what’s for dessert!
So again with the holidays in our near reach, and loads of creamy butter in every refrigerator in this house, it seemed fitting to whip up some thumbprint shortbreads with raspberry preserves and coconut!
Light, buttery and slightly sweet/tart circular luxuries… packing these up to send off to the hubbies’ office tomorrow seemed like the proper thing to do! Well maybe a few will go missing… I’m certain I’ll be able to find them later when everyone is fast asleep and enjoy with a hot cup of tea!

at a low simmer…
-R

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no sour[dough] taste in my mouth…

Seems lately I’m on a baking mission… this go around was a chocolate sourdough loaf. Just like my earlier sourdough post, this required an equal rest and rising period… No complaints here as again this was worth every ounce of effort!
The flavors were intense, slightly tangy from the sourdough, while chocolatey and sinful from the chunks of chopped dark chocolate. Perfect toasted and with a cup of tea, or slathered with some creamy mascarpone for additional guilt…

at a low simmer…
-R

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who you calling honey!!

So after an evening of rising away, this morning was the bake-off of my gorgeous lavender honey and toasted almond sourdough!
This is not a bread that you suddenly think… ‘I think I’ll whip up a loaf of sourdough bread’, since this is a plan-ahead idea! Actually at least a week since you have to prep up a starter for the sourdough. I have a starter that I made months ago slumbering away in the fridge, however that is made using wholemeal flour, while for this loaf, I made a new starter of white bread flour.
Once my newest starter was fragrant and active, it was time to get baking! The recipe I used was that of Paul Hollywood and like most of his recipes, this one did not disappoint!!
It started with strong bread flour mixed with my starter and salt, along with some tepid water to bring everything all together. Once combined, a good kneading was necessary to activate this bad boy and give it that rise it so desperately needs. After its first rise [five hours], the dough is formed out into a square, spread with lavender honey [see my earlier post on this] and scattered with toasted sliced almonds. The square dough is rolled into a cylindrical form and rolled into a ‘crust’ of more toasted sliced almonds… After the loaves are covered with the almonds, they are off to rest for an additional nine hours [this was the overnight part] to rise again!
Once morning arrived, it was off to bake in a 375 degree oven for thirty-five minutes until golden and when tapped… hollow!
A slight cool down, a beautiful tear and it was time to devour with a luxurious cup of lady grey tea…

**if you are interested in the recipe, you can find it in the Paul Hollywood cookbook, ‘How to Bake’. I highly recommend the book**

at a low simmer…
-R

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like bees to honey…

After seeking high and low for lavender honey [everywhere I went was sold out], I decided the next best thing [and probably better alternative] was to make my own…
A quick trip to the health food store yielded some gorgeous dried lavender pods, in addition to some golden local honey.
Once home, I wrapped up about four tablespoons of the lavender pods in cheesecloth and placed the packet into two cups of honey that I set over a double boiler. Stirring frequently for about an hour, the outcome yielded an infused amber honey of pure lusciousness. After the honey cooled, it was time to jar up again.
The first recipe this scented wonder will be a part of is a lavender honey and almond bread. I cannot wait to sit back and enjoy a slice of this bread with a warm cup of tea…

at a low simmer…
-R

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a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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French pastry Sunday baking…

Today was an amazing Sunday! A fun-filled day of baking with my niece who is an outstanding executive pastry chef. Get the two of us together in a kitchen and only delicious eats could be made!
We started off by preparing dough for freshly made croissants. After rolling out, folding and resting the butter-filled dough a few times, it was eventually time that we fill with an almond paste filling and bake off these gorgeous pastries. Flakey layers of buttery seduction with a sweet nutty interior made me think of breakfast in the European countryside with a captivating cup of freshly pressed coffee and the breeze blowing past…
In addition, French macarons were whipped up with a homemade pistachio filling. These light and chewy, pillowy sandwiches practically melted in our mouths, and one, two, three… well who really counted! All I can say is these were absolutely delightful.
The day could not have been better spent, or more enjoyable. I’m looking forward to our next baking adventure together and what incredible edibles we will create!

at a low simmer…
-R

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