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Sunday, December 14, 2014

Alpha Bakers: The Ischler


There is no better smell than the smell of freshly-baked cookies.

This is the third recipe in our baking adventure, The Ischler are not on the quick and easy list. I suspect mainly because there are 3 components to it and the recipe is 4 pages long. But they are really pretty quick and easy, especially considering  you can make some of the components in advance. The lekvar can be made ahead of time and last indefinitely in the fridge. The cookie dough itself can be made 2 days in advance.

These cookies are one of the recipes that I was looking forward to make when I got the book. I have made the Sugar Cookies recipe from Rose's Christmas cookies several times - it is one of my favorites, so naturally I was curious about the Ischler. Add that to the fact that the Ishler's photo is so beautiful. The styling is simple, there is no prop really, just the cookies themselves. The close up shot really did the job - I want to reach into the pages and grab a cookie (or three!).

All the steps for the Ischler are easy enough and I enjoyed putting the dough together in the food processor. And then I got to the roll and cut cookie part. I find this part a bit annoying. The dough is stickier than the sugar cookie. And towards the end of rolling, they have a hard time to stay together and wants to crumble. At some point I thought that these were not worth all the efforts, and I was glad I only made 1/2 a recipe or I would have spent a lot more time rolling and cutting. It took 10 minutes to bake them and I tried a couple as they are still warm. They were so good that I forgot my annoyance from earlier. They are totally worth the efforts. I find them way too sweet with the ganache and lekvar though. I like the cookies itself without any filling so next time (yes there is a next time), I will skip the lekvar and ganache.

Monday, December 8, 2014

Alpha Bakers: English Dried Fruit Cake


I thought I wouldn't have much to say about this cake. It is one of the recipes in the book I am not excited about. When I saw the title of the recipe, I remembered the Fruitcake Wreath I baked and didn't like from Rose's Heavenly Cakes. But to my surprise (eating my second slice while typing this post), I really like this fruitcake. The crumb has a good texture - even with the mistake I did of forgetting to drain the dried fruits. I like all the fillings in it, the pecans add a nice crunch to the texture and variation to the softness that the dried fruits give. And unlike my experience with the Fruitcake Wreath, this cake has enough rum!!!

I like how simple this recipe is. I did not have much time coordination on Saturday, when I bake this. We decided to try out a new restaurant in the nearby mall, never considering the fact that it is December, less than 3 weeks before Christmas. The mall is a quick 7 mile drive from home and it took us 45 minutes to get there and find parking. By the time we got home it was 2:30 in the afternoon and we were tired from just going to eat. So it is a good thing this cake requires very little preparation time. If it had been a 5 page recipe, there would be lots of cussing in the kitchen.

Sunday, November 30, 2014

Alpha Bakers: Kouign Amann


Oh it is so nice to be doing this again. I had hoped that there will be a bake-a-long for the Baking Bible so I was super excited that it is really happening and it is finally here!!! I have to admit part of me is feeling a bit overwhelmed at the thought of baking through 108 recipes of the book (counting from the table of contents' page). But then I remembered that I did bake through Rose's Heavenly Cakes which has 94 recipes. So I should be able to do this again!

Thank you Marie for hosting this again and thank you Rose for supporting/sponsoring our adventure. Virtual wave to all the former HCB-er/Beta Bakers and hello to new members. If you haven't bake much of Rose's recipes, you will find that it is difficult to go back to other recipes, as Rose's instructions is really detailed and tasted delicious.

Now Marie really started with a bang, the first recipe being the cover recipe. This is not a difficult pastry to make. The total time is 6 hours but most of the work is at the beginning: melting the butter, making the dough, the butter block, and the first turn. After the first turn, it is pretty much requires only very little hands-on time.