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Monday, April 27, 2015

Alpha Bakers: Lemon Jammies

I made this on Valentine's Day, which feels like a long time ago and it really has. 10 weeks ago!

Yes I baked ahead and I made full recipe! But in this case it is okay because it's author-sanctioned bake-ahead. Earlier this year Rose asked me if I can help test 7 cookie recipes for high altitude adjustment. So I did. And this is one of the cookies I tested. The only high altitude adjustment for this recipe is add 10 grams of egg whites.

These cookies came together easily and quickly and I enjoyed rolling them out. I used a Linzer cookie cutter set that I got a long time ago from Home Goods. They are Easter themed and really cute. Instead of just reusing the cut-outs butterfly, baby duck, and baby chickens, I used a little dab of water to attach them to the corner of the cookie. It made for a cuter effect.

Thursday, April 2, 2015

Bread Bible: Pita Bread

My hubby is vegan. He has been vegan for several years now and he's doing a version where he's not eating any added oil. So no olive oil. When I baked things from The Baking Bible, he has allowed himself to taste a bit. A taste. That is one bit of 1/2 recipe or 1/4 recipe that I have been making. So since we are making pita bread this week and I want him to eat more than one small bite, I omitted the olive oil in the recipe and added more water instead.

I have to confess I am not motivated at all in this baking club. Even though this recipe is easy to put together. And I have made this before too! Back in 2011! (blogged here).

The dough came together really quick. But 2 days later I feel too tired to proceed to the next time. It's not helping that work has been busy. Crazy work getting in the way.

Sunday, March 29, 2015

Alpha Bakers: Cran-Raspberry Upside Down Cake

The easiest recipe so far from The Baking Bible. This cake took me less than 2 hours to make (1 hour 55 minutes to be exact). And that includes baking time.

This cake brings me back to Rose's Heavenly Cake days. It is a typical Rose's white butter cake with sour cream. It is also my favorite type of white butter cake because of the addition of sour cream. The sour cream makes the cake more moist. One of the issue I found with baking butter cakes here in Mile High city is it tends to make the cake drier and dry out faster. Since I like to keep any baked goods over several days and eat them a bit at a time, dry cakes = unhappy me.

There is not much to report about this cake. It came together very quickly and easily. I was a bit shocked to see the amount of sugar in the recipe - the sugar for the batter is the same weight as the flour. I was half expected to have a sweet cake that might be too sweet for my taste. However, this cake came out only slightly sweet and the tartness of the cranberries and the lemon juice in the caramel is what I taste. I almost want to say that it needs a bit more sugar but it was quite nice to have a slice of this yesterday with my ice tea.

I didn't adjust baking soda or baking powder since the recipe used so little of it already. A bit challenging to reduce 20% of 1/8 teaspoon :). I added 1 teaspoon of egg whites for liquid adjustment. I used a baking stone and pre heated the oven as instruction. The cake baked for 30 minutes and the cake tester came out clean but the batter hasn't browned at all. So I put it back into the oven for another 5 minutes, which turned out to be a mistake as the sides pulled away from the pan already - and still not brown. It is tasty though and pretty looking with all the cranberries.