tag:blogger.com,1999:blog-74522077985501294912024-03-17T00:53:05.597-06:00Knitty bakerKnitty baker, Snap Thursday, Heavenly Cake Bakers, HCB, food photography, travel, photography, ColoradoJennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-7452207798550129491.post-48035960040488556672016-07-04T20:09:00.000-06:002016-07-04T20:09:36.826-06:00Alpha Bakers: Blueberry Crumb Party Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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Happy 4th of July everyone!<br />
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I have been a slacker-o of an Alpha Baker. I have no valid excuse, except that we have no AC and that makes me don't want to bake. It's currently 79 degrees in the house and I am hanging out in the kitchen typing this post. Yes we are surviving with a warm indoor weather. It is dry in CO so 79 degrees here is not the same as in more humid places like MN where Marie is or NY where Rose is or Singapore where Faithy is. Even so, I am not feeling like baking in this temperature.<br />
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But when I saw this cake in the post, I know I have to bake it. Marie said it well in her post that we all could agree that no one does sour cream cake as good as Rose. And it is blueberry season and they have been cheap and good ($3 for a 6 oz container of organic blueberries). So thanks to Marie for scheduling it in the summer!<br />
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I took a quick glance of all the ingredients before I went shopping for this cake. I know it will use sour cream and blueberries. I have the rest. When I got home, I saw that this cake feeds A WHOLE BUNCH of people - and it used 3 egggs, so naturally I am making 1/3. A quick google search of the volume of 13x9 pan indicates that I can use a 7 inch pan for a 1/3 volume.<br />
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<a name='more'></a>I only have good things to say about this recipe. It is so easy to put together. It took a bit less than 2 hours in total from mise en place to taking the finished thing out of the oven. Definitely a great cake for the summer that is quick and yummy.<br />
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This reminds me of Pacman...<br />
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<h4>
Step by step photos:</h4>
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Mise en place for the filling and crumb. Melted butter, flour mixture, vanilla, walnuts, and brown sugar cinnamon. <br />
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I break the walnuts by hand. In hindsight I should chop them up to be even smaller.<br />
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Had to take a picture of the perfectly 50 grams egg!!!<br />
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Oh blueberries. You are so pretty and yummy.<br />
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Mise en place for the cake.<br />
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Flour, sour cream, and butter ready to rumble.<br />
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Rumbling.<br />
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I thought this looks a bit odd, too dense somehow. <br />
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And then I had the good sense to check the recipe and realized I forgot sugar in the cake!!!!<br />
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After adding the egg mixture, now this looks more like cake batter.<br />
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Half the batter and filling.<br />
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Ready for the oven.<br />
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Add blueberries...<br />
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...and crumb.<br />
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Voila!<br />
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It looked so good we want to dive in right away, but I waited until the 30 minute mark to flip the cake using Rose's awesome instruction of using the sprayed plastic wrap and kitchen towel. It worked like a charm. And then we waited another 45 minutes for the cake to cool before cutting. Since this is a a smaller cake we didn't have to wait 1 1/2 hour for the cake to cool. Hubby and I shared a small piece and he gave his thumbs up.<br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>. Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com8tag:blogger.com,1999:blog-7452207798550129491.post-36082518637317973522016-04-25T14:51:00.000-06:002016-04-25T14:56:59.463-06:00Alpha Bakers: Rugelach<div class="separator" style="clear: both; text-align: center;">
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Unlike some of my Alpha Baker friends, I get pretty excited when I see recipes containing raisins. I love raisins. I would happily order, eat, cook anything with raisins in it, sweet or savory. </div>
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Of course now that I've declared my love of raisins, I will tell you that I ended up making 1/2 recipe of these Rugelach without raisins. I wanted to try something different but I could not decide whether to choose the Chocolate Raspberry or Cran-Raspberry so I made a mixture of both. Mine is Cran-Raspberry Chocolate. And as you will see from the step by step photos below, I did not use seedless raspberry jam - the one we have is seeded and I don't bother straining them.</div>
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Everyone I shared this with love them and I had fun trying to pronounce Rugelach, which to me sounds very similar to Arugula and at some point when someone asked what it is, I happily answered: "Arugula!"</div>
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I've made the rugelach from Rose's Christmas cookie book back in 2012 (you can read the post <a href="http://knittybaker.blogspot.com/2011/12/rugelach.html">here</a>). I don't remember any details about that experience, only that it was positive and yummy. As I re-read my post back then, written by Jenn circa 2012, it sounds like I was confused by the explanation to roll the dough into a circle. Well, I can proudly tell you guys that I am not confused about this anymore so I think we can safely say that 4 years of baking since then have paid off? :)</div>
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These <strike>arugula</strike> rugelach are easy to put together and very yummy. I love that I can make the dough ahead as I made it one day then it sat in the fridge for a couple days. The combo filling is really good too, I can taste a bit of everything, though I think the chocolate overpower the cranberries a bit even though I didn't use the full amount of chocolate pearls. I think next time if I use chocolate at all I will only put a couple of pearl in each rugelach.</div>
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<a name='more'></a>Before we get into the step by step photos, I want to share some photos from our yard. Our crab apple tree is blooming. This was taken a couple of weeks ago on a Friday, the day before we got dumped with 20 inches (yes 20 inches!) of wet spring snow storm over a weekend.<br />
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And the next day, our crab apple tree looks like this.</div>
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And this past weekend, our tulips bloomed!</div>
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Step by step photos:</h4>
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Cream cheese and butter.</div>
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Creamed.</div>
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Add sugar, vanilla, and flour.<br />
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Wrap in plastic for storage.<br />
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Mis-en-place the filling. Blurry chocolate pearls on upper left, sugar and cinnamon mixture on the upper right, chopped almonds, and cranberries (soaked in hot water and drained).<br />
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Dough rolling!</div>
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I tried hard not to make a strange island this time. You can see some patching on the right and on the top but it's mostly circular.<br />
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Applied seeded raspberry jam, sprinkle the cinnamon sugar.<br />
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Then sprinkle almonds and cranberries.</div>
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Then choc pearls. This looks like Christmas wreath to me!<br />
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Sliced into somewhat evenly parts. </div>
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Rolled up then brush with almond milk and sprinkle with more cinnamon sugar.<br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>. </div>
Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com9tag:blogger.com,1999:blog-7452207798550129491.post-17911161289168133562016-04-19T08:49:00.001-06:002016-04-25T10:35:23.757-06:00Alpha Bakers: Hungarian Raisin Walnut Tartlets<div class="separator" style="clear: both; text-align: center;">
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I love this pie. They are fun to put together, even though they take a heck of a lot longer than I had anticipated. The recipe reads pretty easy. Make 3x the recipe of a standard pie shell. I want to make 1/2 recipe so that means 1.5x recipe. Easy to figure out since the recipe is in grams. The pie dough came together pretty quickly. Then I read through the filling part and start mis-en-place all the parts, including roasting the walnuts. It does add a bit of to do the roasting, but I think using pre-roasted nuts adds so much more flavor in the baked result. Now the kicker in the process is the rolling of the dough. Having to roll and cut at least a dozen 4 1/2 inches circle takes FOREVER! I was glad I only made 1/2 recipe. In the end I had enough filling for 14 tartlets so I made 14 circles and had some dough leftover so they went to the freezer for future use. Btw, I now have 3 different pie dough leftover so I see a small pie in my future hehe.<br />
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I used 100% Whole Wheat Pastry flour in the dough and used almond milk instead of regular milk in the filling. We don't drink regular milk anymore so I have been subbing with almond milk and so far I have had no issue.<br />
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I also reduced the sugar by 10% in this recipe. Not that this recipe used a ton of sugar but raisins are really sweet. Even with the reduction, they are too sweet for my taste, so I ate 1/2 of them at a time. It is really good though. And my friends who I shared them with loved them. No mention of too sweet. <br />
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<h4>
<a name='more'></a>Step by step photos:</h4>
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</h4>
Ahh.. pretty shot of flour (I used 100% Whole Wheat Pastry flour) and a heck of a lot of fat *grin*.<br />
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Mix the cream cheese onto flour. I used my hands. I love it this way.<br />
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Then add the chopped butter.<br />
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Looks cornmeal-ly.<br />
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I have freeze leftover heavy cream in ice cubes container. They are great for recipes like these because I don't have to buy a whole tub of cream. I used a couple of cubes of them for this dough.<br />
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Stored in a pyrex container.<br />
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Meanwhile, toast the walnuts and rub the in a towel to get rid of the skin.<br />
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That's a lot of skin!<br />
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Next, roll the dough. Sigh...I will never master rolling the dough evenly. Mine looks like an island somewhere. No harm loss though. Just makes for a funny picture :).<br />
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Make the filling. Combine milk, sugar, eggs, vanilla in the mixer bowl. Appreciate the prettiness of all the colors for a few seconds...<br />
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before it turned into this with the butter addition. Yikes. This is so not looking appetizing! But I'm glad Rose warned us about this in the recipe.<br />
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I think my butter might be a bit too cold as it looked pretty curdled. But it all will melt in the oven.<br />
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Yum!<br />
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<br />
Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>. Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com5tag:blogger.com,1999:blog-7452207798550129491.post-4397315526589754352016-03-22T16:00:00.000-06:002016-04-25T10:35:52.275-06:00Alpha Bakers: Babka<div class="separator" style="clear: both; text-align: center;">
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I love bread making. I don't know why and can't really explain it. There is just something calming about it. Perhaps it's working with the dough part? Though now with stand mixer there's not much of active hand working on the dough vs. watching the machine working the dough. Lazy 21st century? :). In any case, I was excited to make this bread and was also excited to eat it and share it with some friends. I made 1/2 a recipe, using 6 cup bundt pan and I think I overbaked it by 5 minutes or something like that because it came out a bit more dry than I expect. It's still good though and none of my friends said anything to the contrary. Al in all, a win!<br />
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<a name='more'></a>I don't have much to say about the process of making this other than everything run pretty smoothly. <br />
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And I was crazy enough to make this on the same day as making the Dutch Pecan Sandies. By the time everything is done, this is the amount of dishes I have in the sink:<br />
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That's only part of it - I have several more utensils and bowls which I've cleaned earlier.<br />
And I vowed never making 2 things on the same day every again. But you see, give me a few months and I'll forget and do this again hehe. <br />
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Apologies for the short post but I am late and Marie has "threatened" to do her summary tomorrow and she usually does this early so now I shall regal you with the gazillion pictures of the step by step process of this wonderful bread.<br />
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<h4>
Step by step photos:</h4>
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Biga.<br />
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Add flour blanket.<br />
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The next day.<br />
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Shaggy dough.<br />
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Place the dough in an oiled container. I think Rose use fancier words than oiled container. I sprayed this with Olive Oil cooking spray.<br />
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Let rise in a warm environment.<br />
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It took 2 hours to rise.<br />
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Next, make the filling by first grinding the almonds.<br />
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Roll the dough. Okay the filling looks a bit gross to me. Just does not look attractive at all. If I didn't know what's in it, I would not be using it (can you imagine buying a jar of this brown stuff at a grocery store?).<br />
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Looks even more disturbing. Brown goo...<br />
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Place in the pan to let rise.<br />
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Ready for the oven.<br />
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I love how brown and perfect the crust is! </div>
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>. Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com4tag:blogger.com,1999:blog-7452207798550129491.post-47455938935389515762016-03-15T13:44:00.003-06:002016-03-15T13:44:52.565-06:00Alpha Bakers: Dutch Pecan Sandies<div class="separator" style="clear: both; text-align: center;">
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I am not a big fan of cookies, especially the roll cookies. They are just high maintenance, in my opinion. There's so much to do, you roll it out, cut it, move it to the baking pan, then if the dough gets too soft, it needs to be refrigerated before it can be roll out again. To me, the cookies have to be really good for me to go through all the steps. So when I saw this on the schedule, I was not very excited about this. Until, I opened the Baking Bible to the recipe page and saw:<br />
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<b>Beurre Noisette.</b><br />
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There. I'm sold. I'm making this. Half recipe.<br />
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It turns out these cookies are high maintenance. It is so soft and tend to want to roll to be too thin. However, I do love working with the dough as it is quite malleable and easy to combine. I have made sugar cookies several times and in comparison these cookies are easier to work with (though I can say I do not like having to freeze them, that takes more time). The cookie dough is so good and the smell of pecan, muscovado sugar, and beurre noisette together created a very intoxicating smell. And yes I never would have guessed I would use the word intoxicating in a sentence, much less in a baking post. And btw, I did use the wrong sugar, supposed to use brown sugar but I ended up grabbing muscovado.<br />
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As for the taste, they are really really good! I did not regret making them and would probably make them again, though it will be for cookie-loving friends as the folks I tried to share them with gave the cookies an odd stare. Perhaps it's because they are not pretty like the cookies you see in bakeries or even places like Panera. But these are so good - I exclaimed. Somehow most of them were not convinced. Oh well, more for me. I still have a few in an airtight container and even hubby, who is vegan, has eaten a few.<br />
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<h4>
Step by step photos:</h4>
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Butter.<br />
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Yes I am drinking coffee and knitting while watching the butter turn into beurre noisette. This is called multi-tasking, otherwise known as "Jenn needs to be entertain otherwise she will walk away from the butter and said butter will burn." This whole process took 18 minutes so I was pleasantly entertained in that time :).<br />
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Strained beurre noisette. I got quite a bit of browned milk solids.<br />
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After a good resting period, soft malleable goodness.<br />
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Add it to the pecan and brown sugar.<br />
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Flour.<br />
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It does look like buttercream.<br />
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Add flour.</div>
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Coarse mixture.<br />
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I used a pyrex bowl instead of plastic wrap to "store" it.<br />
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I made mickey mouse. Did not intend too. I rolled half the dough and then realized I still have some space between the plastic wrap so I added 2 dough balls, and somehow made mickey mouse....<br />
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This dough is soft but in a good way because it's malleable and I was able to flip them together after I accidentally roll them too thin.<br />
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Ready for a bit of power nap in the freezer.<br />
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Cookie mise-en-place. <br />
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Ready for the oven. I do not remember how long they were baked for, I think I added a few minutes to the baking time.<br />
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Yumm.<br />
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<br />
Close up.<br />
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<br />
Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>. Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com4tag:blogger.com,1999:blog-7452207798550129491.post-85753455585058828062016-03-07T08:18:00.002-07:002016-03-07T08:18:17.575-07:00Alpha Bakers: Coconut Cupcakes with Milk Chocolate Ganache<div class="separator" style="clear: both; text-align: center;">
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"I don't like cupcakes."<br />
<br />
That is what my friend told me when I mentioned it was the last thing I baked.<br />
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"They are basically cakes, just in cupcake form," is what I told her. I know this because I used to make all kinds of cakes into cupcakes form when I was baking through Rose's Heavenly Cakes.<br />
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"Yeah, but I don't like them. They are individually sized, with frosting on top and stuff," is the response I get.<br />
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Well no matter. I didn't make these for her. My other friends whom I shared them with thought they were yummy.<br />
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On a side note, I don't know what's wrong with things being individually sized with frosting. Isn't it the same with having a 9 inch cake sliced? Each cake slice is individually sized with frosting? The only difference with cupcakes is you have to buy the wrapper - which means spending some money on said wrapper. And if you want to be really precise, as Rose is, and as I try to be, you have to spend some time to weigh each cupcake individually so they are all even (which is my least favorite part of making cupcakes by the way). But it's not a big complain since I find cupcakes very cute so their cuteness way surpass my feeling against weighing each one individually.<br />
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End rant.<br />
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<a name='more'></a>This cupcake came together pretty easily. There's not much to tell except I was glad to be making cakes since it's been a while. I'm not a big fan of coconut in sweets. Coconut water is good, fresh coconut is even better. But cakes with coconut, I usually would pass. And I was even more apprehensive seeing this is paired with milk chocolate. Not a big fan of them either. I like dark. Yes, this is me, Jenn, knitty baker, being picky. But as it happens, these surprised me. Or I shall say, Rose surprised me with them. They are good! I baked the whole recipe since I plan to share it with several folks and I ended up eating 4 of them and still have 3 in the freezer. I was going to keep them but I might have to give them away. They are just too tempting!<br />
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If you are wondering why there's a candle in the cupcake pictures. It's not my birthday. This past week, in fact, is birthday week for my dad and several friends. Unfortunately, none of them lived nearby so I celebrate their birthday virtually.<br />
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<h4>
Step by step photos:</h4>
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Mise-en-place. Flour, leavening, butter at room temperature, egg whites, coconut milk, and vanilla mixture. I have about 10 egg whites in the freezer so I was happy that we are using it now.<br />
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Place the flour mixture in the mixer bowl. Add butter and the remaining coconut milk.<br />
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Mixer in action.<br />
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Looks a bit like buttercream to me.<br />
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Scrape down the sides. Then add the egg mixture in two parts.<br />
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Pretty batter.<br />
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I weighed each cupcake with the recommended weight as per Rose. Then I let them sit for 20 minutes. I don't have a second cupcake pan so the remaining batter for 4 more cupcakes sit and wait on the counter while these were baking.<br />
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15 full size and 1 almost full size cupcakes. There's only 15 here - one of them errr didn't make it the picture.<br />
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Chopped bittersweet chocolate (Ghrirardelli bittersweet chocolate chip) and white chocolate (Green & Black white chocolate with cocoa butter).<br />
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I add the heavy cream to the chocolate and heat them up using the double boiler method.<br />
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Then strain the mixture.<br />
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After straining.<br />
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Ready for decorating later after the ganache has set.<br />
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Though I generously lathered each cupcake with ganache, I still ended up with 3/4 cup of ganache left. They went to the freezer for future use. <br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>.Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com5tag:blogger.com,1999:blog-7452207798550129491.post-27285400053548760672016-02-22T18:34:00.001-07:002016-02-22T18:44:21.444-07:00Alpha Bakers: Mini Gateaux Breton<div class="separator" style="clear: both; text-align: center;">
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To this day I still remember the Gateaux Breton that I made from Rose's Heavenly Cakes. I baked it on June 20th, 2010 (!!!) as a catch up post since I missed it on the baking schedule. It was funny to see this old photo and I still remembered where I took this in the house. This cake was a good memory - it was the first time I made or eat anything that has Gateaux in the name, and it was also the moment that I learned Gateaux is French for cake. <br />
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The version we are making now for the Baking Bible is a mini one. They look so cute in the book and I was very excited to make them. They are also super easy and tasty. And Marie, I made 1/2 recipe of this! <br />
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By the way, I know this is a baking post, but I just started a sweater I'm very excited about so that's why it's in the picture :).<br />
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<h4>
Step by step photos:</h4>
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I do not mind the skin on the almonds, so I usually get whatever sliced almonds I could find. Roasting the almonds is an added step but it adds so much flavor to the cookie.<br />
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Pulverized with salt and a bit of the sugar.<br />
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Creamed the butter and sugar.<br />
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Add the pulverized almonds, egg, vanilla, and dark rum.<br />
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The dough - after adding the flour. It went to rest in the fridge to make it a bit less sticky for shaping.<br />
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I didn't look for the mini brioche pans because well, the odds of me making this very often is slim. And I have this cute daisy silicone pan from Wilton so I used it. Since the molds are bigger, I put 30 grams of dough and only had enough dough to fill 7 of them.<br />
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Since they are bigger, they baked 15 minutes longer than the recipe calls for. I was tempted to bake them even longer since they don't seem to brown much but I didn't want to dry them out.<br />
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They came out perfect. Hubby tried one and gave his thumb's up.<br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>.Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com5tag:blogger.com,1999:blog-7452207798550129491.post-37900671949401112902016-02-08T17:16:00.001-07:002016-02-08T17:18:09.018-07:00Alpha Bakers: Pizza Rustica<div class="separator" style="clear: both; text-align: center;">
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We are finally baking Pizza Rustica - YAY!<br />
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I have wanted to make this since the book came out. I had even thought to ask Marie to put this on the schedule last year, because I really want to make it. But then I keep forgetting to send the email or post a comment about it (I guess that means I don't want it that badly). In the end, I never sent a request and figured oh well, I'll just wait for it to come on the schedule. And now it's here. And it's sort of good timing too. I've been sick for 2 weeks and when I felt better last weekend I decided to bake this a week ahead.<br />
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I don't know why I want to make this, since I'm not a big fan of things with a lot of cheese. I don't have anything against cheese, just don't find food with mainly cheese as filling very interesting. I think the name intrigue me. Pizza Rustica. Sounds very elegant and yummy. Also, the picture in the book makes it look so appealing. At any rate, I want to make it for the sake of making it and not really much for eating it.<br />
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And Marie, I made the full recipe. It was not by intention. I had written down the ounce amount of ricotta, mozzarella, and soppressata that I need for a 1/2 recipe. But there is no such thing as small portion of ricotta or mozzarella at the grocery store I went to, so I ended up buying and making the amount for a full recipe.<br />
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I tried a slice in the afternoon (the slice in the photo above) and found myself really liking it! It has a good taste that's not too rich and heavy, perhaps because we use ricotta and mozzarella which are not super rich in taste. I wish I had spread out the soppressata more though, I think if I ended up with deli-cut soppressata next time I shoud do ricotta, soppressata, mozarella, soppressata and repeat this layering process.<br />
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Since this is a full recipe, I have 1/2 of it still in the freezer for my knitting group, 1/4 I kept for myself, and the other 1/4 went to my friend E, who texted me with "It was fabulous! I ate the entire piece in one afternoon!! Yum yum please make it again sometime."<br />
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And there are a lot of step by step photos in this one. I got a little carried away with the photos since I was so excited to be baking.<br />
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<h4>
Step by step photos:</h4>
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1 egg swimming in almond milk.<br />
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Flour mixture and butter ready to party.<br />
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Butter massaged into the flour mixture.<br />
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Almost there.<br />
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Looks better.<br />
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<br />
Split into 1/3 and 2/3.<br />
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<br />
Wrapped in plastic to rest in the fridge.<br />
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<br />
Great deal Whole Milk Ricotta.<br />
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<br />
Still looks good inside. Phew.<br />
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<br />
I am really confused by this straining step. After 10 minutes I barely got 1/2 the tub through, so I just dump everything into the bowl. I think this is probably useful if you make your own ricotta and it's watery but not needed if you get good/thick ricotta.<br />
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<br />
Peppered!<br />
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<br />
Add the other egg.<br />
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<br />
Soppressata. I got the exact weight at the deli counter and forgot to tell the guy not to cut it into deli slices. Oh well.<br />
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<br />
A few minutes with the kitchen shears.<br />
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<br />
Sliced mozzarella.<br />
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<br />
2/3 dough. With a nice light coming through the window.<br />
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<br />
1/8" thickness. I had exchanged some messages with Rose who thought there is a mistake in the dough and it should be 1/8" instead of 1/4" so I tested rolling both and confirmed that 1/8" looks better and I liked the result of it after baking.<br />
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<br />
I rolled it out to almost 16 inch diameter.<br />
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<br />
Dough then went into the pan, followed by ricotta and mozzarella.<br />
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<br />
Add sopressata.<br />
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<br />
More ricotta and then mozzarella.<br />
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<br />
I seriously need more practice with rolling. There is nothing square about this one :).<br />
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<br />
A bit of trimming.<br />
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<br />
A bit of leafing.<br />
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<br />
An hour later.<br />
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<br />
Perfect for any time of day really. I can see this for breakfast, lunch, snack, dinner!<br />
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Mine :)!<br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>.Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com4tag:blogger.com,1999:blog-7452207798550129491.post-33299116685634889662016-01-31T11:22:00.000-07:002016-01-31T11:24:17.524-07:00Alpha Bakers: Irish Cream Scones<div class="separator" style="clear: both; text-align: center;">
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I am beginning to realize that the easier the recipe is, the more disorganized I become. Especially on recipes that are tagged Q&E. It's like it's screaming at me: "hey, I'm easy, you can whip me up in no time and still have the rest of the day left to do whatever."<br />
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In the case of this recipe, I skimmed through the recipe a few days before the weekend, was pleased to discover that I have all the ingredients on hand. No need to buy additional stuff from the store. I also decided to make the full recipe, since these are scones (bread-types) and can be frozen and I have friends who was complaining that I always make cakes and should make more bread/pastry type things so I proceeded with full recipe. And while prepping the ingredients I realize that I am 3 oz of cream short. And I don't have any lemons. Or honey. Rats.<br />
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In my defense I have long given up buying honey, just because I buy them, use 2 tablespoon, then the bottle of honey sits in the pantry, where it slowly and surely crystallize until 3, 6, 9 months later when I need it and it's hard as rock. In the rock-crystallized state it's usually still usable, provided we use it in warm beverage or baking. But it's not really something that we can pour over bread or toasted bread. And crystallized honey is not pretty. Considering it's freaking expensive to purchase, I decided that we will just support the fair trade agave bottle business that cost a 1/2 of what honey cost and does not crystallized. Having said that, I have a sad-looking bottle of maple syrup that fortunately have not crystallized but been in the pantry for a year now.<br />
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Last November, Vicki asked me what I'm knitting. Here are 3 projects I finished recently. A cardigan, a hat, and a sweater pullover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCGPOM486qsO69Rxf1DIuEiTXtp6e_AzmYtloR9fP8QJ6DyC7eAx4p30KR_OTkLvlwaPEj0vPckwTNBtWyiVnBA4NLAk9ln0JQdCqLkGCVh81aso64NvicHF_NSb8TnKSPhQ3_vFy6QQ/s1600/Apex+-+back.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCGPOM486qsO69Rxf1DIuEiTXtp6e_AzmYtloR9fP8QJ6DyC7eAx4p30KR_OTkLvlwaPEj0vPckwTNBtWyiVnBA4NLAk9ln0JQdCqLkGCVh81aso64NvicHF_NSb8TnKSPhQ3_vFy6QQ/s320/Apex+-+back.jpg" width="212" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2Cp_wY-6aFib_Kj7qQ_MB0_F1qZolkpiPlsFwCq_pqdhTXut3Med53qmZ306MjO67lusjsvWeXalT43TBb4BcIi1ksj0YRCKcZt9mK1Hs40iihj6AKdCZ4mRctouY9C_UDEVqWkYOa4/s1600/PhotoGrid_1452445736884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2Cp_wY-6aFib_Kj7qQ_MB0_F1qZolkpiPlsFwCq_pqdhTXut3Med53qmZ306MjO67lusjsvWeXalT43TBb4BcIi1ksj0YRCKcZt9mK1Hs40iihj6AKdCZ4mRctouY9C_UDEVqWkYOa4/s320/PhotoGrid_1452445736884.jpg" width="320" /></a></div>
<h4>
Step by step photos:</h4>
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Combine the dry ingredients (flour, baking powder, salt, sugar), including grated orange zest and raisins. I happen to have a bunch of dried fruits on hand so I used 1/2 raisins and 1/2 apple-sweetened cranberries.<br />
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Clearly unable to read instructions today, Jenn - open other side means the other side, not this side.<br />
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Add <strike>honey</strike> agave to the dried ingredients.<br />
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Add cream. Supplement with unsweetened almond milk due to not enough cream.<br />
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Mix everything together... <br />
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until it forms a nice little ball of scone dough.<br />
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Then place it into saran-lined 8-inch spring form pan. I usually detest using saran wrap and avoid it whenever possible because it feels so wasteful to use it once and then toss it away (plastic is the devil) so this would be one of those times where I would be cussing inside on why we have to use saran wrap (yes I know why but I complain anyway). But ever since Marie let it slip once that Rose has re-used saran wrap and re-used zip lock bags I have been doing that too. So the 2 saran wrap that I use in the below picture have been washed with soap, air-dried, and lovingly stored in a drawer now to be used in the future.<br />
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After it's been refrigerated for half an hour to firm the dough up for easier cutting.<br />
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Slice into 8 pieces evenly. There is nothing even about my slicing - I must have had an eye problem this morning.<br />
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While the scones are baking, make the raspberry butterscotch syrup.<br />
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I have already took out the frozen raspberries in the morning. Though I of course glazed over the instruction on thawing it over a strainer and just thaw it in the pan, so now the raspberries and the juice are together and there's no way to separate them so I didn't even bother to boil/reduce the juice and just blender the whole thing.<br />
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It does look yummy-licious like this.<br />
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Next, a wee bit of heavy cream, brown sugar, buttah, and corn syrup gets cooked together to be a happy butterscotch sauce.<br />
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Starts bubbling.<br />
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Then bubbling furiously.<br />
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Then after it cooled down it gets mixed with the raspberry. And I again glazed over the instructions where it said to mix a bit of the raspberry sauce with the butterscotch and instead dump the whole butterscotch and raspberry together so the sauce is very red and raspberry as you can see from the photo below. <br />
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The photo above is my very high tech food photography set up. As you can see it's very fancy, and the scones looks awfully pretty next to my surprisingly still alive basil, thyme, and oregano indoor plants.<br />
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Okay so let's count how many mistakes Jenn has made this time. On ingredients: not enough cream, no lemon, no honey (that's 3 total). On directions: can't slice evenly, forgot to strain the frozen raspberry, mix the whole raspberry with butterscotch (that's 3 total). 6 mistakes. And yet this recipe still comes out good and was wolfed down by my knitting group.<br />
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Close up shot of the inside.<br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>.
Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com3tag:blogger.com,1999:blog-7452207798550129491.post-74215407238541305412016-01-11T09:22:00.000-07:002016-01-11T13:22:33.550-07:00Alpha Bakers: My Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9bVOzGAuEB18ZxqpkXveHLEQDbLi8TMMPtD98IDt0-RFBj502Gx5MHpHhUe33dTL3mDCJV55Eg6khdxn_siE6WKrKXQYqndep6MXyihA0JeIkOuoq4hca0GkKHUnnkcN0To3mHC0dvg/s1600/DSC_5150-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9bVOzGAuEB18ZxqpkXveHLEQDbLi8TMMPtD98IDt0-RFBj502Gx5MHpHhUe33dTL3mDCJV55Eg6khdxn_siE6WKrKXQYqndep6MXyihA0JeIkOuoq4hca0GkKHUnnkcN0To3mHC0dvg/s1600/DSC_5150-2.jpg" /></a></div>
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Finally! Chocolate Chip Cookies from Rose!</div>
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I made this recipe in November 2014 (that felt like super long ago). This is again, one of the recipes I test for high altitude baking, for Rose's Heavenly Cookies class at Craftsy. I was really excited to see this cookie on her list since I wanted to make it ever since the book was published - but I was trying to be a good Alpha Baker and not bake ahead. Coincidentally, about a month before The Baking Bible is out, I craved Chocolate Chip Cookies. I couldn't find a recipe for it in any of Rose's other cookbooks so I baked from a recipe I found on the internet. I don't remember which recipe I made. It was not memorable. So not memorable that I didn't even bother to take photos of the cookies.I should probably have taken note of the website so I know not to make it again. But now that I have tried Rose's version, let's just say the search is over. I would not need to try any other Chocolate Chip Cookies recipe. </div>
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This is an easy recipe, Q&E for Rose's standard but it does require an extra step for you to make beurre noisette. Anything made with beurre noisette taste good, in my opinion. I like the explanation in the book that to make this cookie lactose-tolerant, to throw away the milk residue (it's called something different in the book but I don't have it near me to check). I wonder though that whether it makes it completely lactose-free, but then you'd have to take out the chocolate chip cookies since it has milk, so then the cookie become walnut cookie? (do you follow my odd logic?).<br />
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First I made the beurre noisette and toast the walnuts.</div>
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Then whisk together the flour, baking soda, and salt in a bowl. Mix the beurre noisette in a stand mixer bowl with the sugar, egg, and vanilla. Add the flour and mix, then add the chocolate chips and walnuts to the mixer bowl and mix until incorporated. </div>
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I have always used Ghirardelli bittersweet chips for cookies. It is nice to see that Rose has it in the book as one of her recommended chocolate for this recipe.</div>
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I made two 1/2 recipes and freeze the other 1/2 cookie dough. I don't want to have so many chocolate chip cookies laying around the house. It's very dangerous. The other 1/2 flattened/frozen cookie dough ended up being baked a couple of months later and turned out fine. </div>
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This is the 1/2 cookie dough that is going to be baked today. I only refrigerated the cookie dough for a couple of hours. <i>See my note on the blueish shadow :).</i></div>
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My 1/2 recipe dough weigh 311 grams, divided into 10 each is weighed to 31 grams.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e1FBDfcDAO5nQjpISpupjVhLq3ysNcGgxIxO5QLVtRpZk1RoQHBhTWtaUQoAavTpIwu4SIaX9tGkyl_cZNv-chAOMXx8LMalJ2CKQfhyIewuqb5HyFi9Crq6Naqd3RXQNztHkCSEDu8/s1600/DSC_5137-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e1FBDfcDAO5nQjpISpupjVhLq3ysNcGgxIxO5QLVtRpZk1RoQHBhTWtaUQoAavTpIwu4SIaX9tGkyl_cZNv-chAOMXx8LMalJ2CKQfhyIewuqb5HyFi9Crq6Naqd3RXQNztHkCSEDu8/s1600/DSC_5137-2.jpg" width="205" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie balls!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Kuq0oh7YOa3-0vYSgpKwpHd5kjAPqP9mX2iyLoTkloW6czOhPSBXeRLvBril88-QwbQ-aq2wSFBeqdmezdQ1r8AUSj1PE8m6XDYj1d4hg1h3EhSwU9bWsUnbkOWyxusii28vXybfVr8/s1600/DSC_5142-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Kuq0oh7YOa3-0vYSgpKwpHd5kjAPqP9mX2iyLoTkloW6czOhPSBXeRLvBril88-QwbQ-aq2wSFBeqdmezdQ1r8AUSj1PE8m6XDYj1d4hg1h3EhSwU9bWsUnbkOWyxusii28vXybfVr8/s1600/DSC_5142-3.jpg" width="205" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All flattened and ready to go </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FP4aDS4zhad_QWAIBaC6D-0PsQoetwash4VTYxKljmD1UHMEH-u5GxneBEACUFzNz4YjgAWtBxCCc9f10g57yweDnP631-XZnnzeIdFJzfBa0pGLl5617HLuILIlZSC7rsoAJyMTaoM/s1600/DSC_5144-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FP4aDS4zhad_QWAIBaC6D-0PsQoetwash4VTYxKljmD1UHMEH-u5GxneBEACUFzNz4YjgAWtBxCCc9f10g57yweDnP631-XZnnzeIdFJzfBa0pGLl5617HLuILIlZSC7rsoAJyMTaoM/s1600/DSC_5144-3.jpg" width="205" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven.</td></tr>
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<span style="text-align: left;">Rose is very specific in how wide the cookies should be. 2 inches wide.</span></div>
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Best eaten warm when the chocolate chips are oozing. Hmmm...<br />
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a>.</div>
Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com3tag:blogger.com,1999:blog-7452207798550129491.post-20918534757835696582015-12-21T18:23:00.000-07:002015-12-21T18:23:02.042-07:00Alpha Bakers: Cranberry Christmas Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRDhIjQ5cRKLXJs_HZylV6-l4UT-dYmeYQ9Ts3sIgj4iFbtuS_0mLTrPLdp2tjIm7eqx7iso4OOEdqd_K2b__5S5dM1oMj9iCccNZxigg8Djp284haHQP8mhVSMAHcMeCxCfknt1DRZQ/s1600/DSC_9114-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRDhIjQ5cRKLXJs_HZylV6-l4UT-dYmeYQ9Ts3sIgj4iFbtuS_0mLTrPLdp2tjIm7eqx7iso4OOEdqd_K2b__5S5dM1oMj9iCccNZxigg8Djp284haHQP8mhVSMAHcMeCxCfknt1DRZQ/s1600/DSC_9114-2.jpg" /></a></div>
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This bread <b>rocks</b>.<br />
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That is how hubby and I feel when we took our first bites. We couldn't even wait for the 2 hour cooling period as instructed by the recipe. We waited an hour, then he got hungry and I grew impatient. Together, we ate 1/3 of the bread.<br />
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With bread, I make full recipes. If it's vegan, which this is, I know it will be eaten in no time. I made a few modifications though. I omitted the oil and I used less cranberries. Hubby prefers raisins than cranberries - he finds cranberries sour so I used 80 grams. I was planning on using sugar since I don't want to buy barley malt syrup only to use a bit of it and then accidentally forgot to add sugar. Oh well, can't really tell from the way it turned out whether sugar would have made a difference.<br />
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This bread is easy to put together. I was a bit apprehensive about it because usually breads that has nuts, ground nuts, and some berries filling turned out too dense to my liking. But I was surprised to see how fluffy and big it is. And I love the use of hot water to plump up the cranberries and using the cranberry-soaked water (even though the water looked disturbing in its pink form). <br />
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<a name='more'></a>Step by step photos:</h4>
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Place roasted walnuts in the food processor with the whole wheat flour.<br />
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Pulse until blended. Then add the bread flour, yeast, and salt.<br />
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Plumpy cranberries. They look so pretty.<br />
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Biga! This has been in the fridge for 3 days.<br />
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Biga swimming in cranberry water. This looks pretty disturbing to me, having watched many many vampire shows :).<br />
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You know you have gluten when this happens.<br />
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After adding walnuts. </div>
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I love it when the bowl is so clean.<br />
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Placed the bread onto a floured counter. <br />
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Roll to 14 inches by 10 inches.<br />
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Rose's instruction says to place the cranberries evenly. Err... I got a little carried away with the word evenly. Think it's even enough? :)<br />
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Roll it up.<br />
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It looks like a giant bean of bread dough.<br />
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That grows into a crazy giant bean after the first rise.<br />
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Roll into a rectangle.<br />
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Back into the bowl for the second rise.<br />
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I love how round and big it gets after the second rise.</div>
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Roll again into a rectangle -this is a better-looking rectangle than the previous attempt.</div>
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Fold the top two corners down. </div>
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Torpedo shaped loaf. Ready for final rise. </div>
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After 45 minutes rise. </div>
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Slashed and baked.<br />
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<br />
Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com4tag:blogger.com,1999:blog-7452207798550129491.post-64675992116973353232015-12-15T14:31:00.000-07:002015-12-21T18:23:51.276-07:00Alpha Bakers: The Renee Fleming Golden Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
I need to work out.<br />
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Not because I am eating dessert every week now (that part is obvious). But because it took me what feels like forever to fold the super stiff (very stiff clumps) of egg whites for this cake. My upper arm/biceps was not very happy after that exercise.<br />
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I made this cake last year right after the book is released and the Alpha Bakers started. It was one of those ambitious weekend, which was Thanksgiving weekend, where I made this cake and the Kouign Amann for the Alpha Bakers' submission - or also known as "what the heck was I thinking making 2 recipes not from the Quick and Easy Week" weekend. Between this cake and the Kouign Amann, I felt like I lived in the kitchen for 2 days! Yeah I know I'm cheating since we were supposed to bake together but I.just.can't.help.myself - this cake looked so good in the book and it wants me to bake it.<br />
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In the end, all efforts was worth it. The Kouign Amann got rave reviews, with 2 friends saying they want to place an order in the future. Another friend emailed me a week after the party to say "Jenn, the cake was delicious. Next time, make two!" And this cake was a big hit too, even though it looked kinda funny with the cooling rack making those circle impressions on top of the cake.<br />
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Since I baked this last year and had only partially written this post at that time (slacker me), I already forgot what happened so forgive this very short post.<br />
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<a name='more'></a>At her book signing last year, Rose said egg yolks are much smaller comparatively than when she published Cake Bible. This is because they use younger chickens now to produce the eggs. The younger the chicken the smaller the egg yolks.<br />
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It took 5 eggs, instead of 4, to get the required egg yolks weight for this cake. And it took less than 4 egg whites to get the recommended weight. I still have 15 grams of egg whites leftover, which I freeze for future use.<br />
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My cake baked for 40 minutes and I didn't get the brown crust that Rose's cake does. My cake tester came out clean so I took the cake out. I think I overbaked the cake because it started sinking right away after it came out of the oven, and I think that's why the cake had those circle impressions from the cooling rack.<br />
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I did make the dried lemon zest, brought it to the party and forgot to serve it.... <br />
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A good friend of mine left me a bag full of dried roses when she moved away. I didn't really care much for them but I kept the bag. I kept it throughout the years and it survived several moves. I think I kept them for sentimental value. Every time I see the bag, it made me smile, thinking back to the school days when we used to hang out together in coffee shops with our laptops and tea, writing papers or working on projects. It has been over a decade since those days and now I finally have a good use for them. <br />
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Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com3tag:blogger.com,1999:blog-7452207798550129491.post-76883440127427652422015-11-15T15:50:00.001-07:002015-11-15T15:50:43.612-07:00Alpha Bakers: Hazelnut Praline Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI68MQdOZhe_TpcW58jhItXVRSlu9swhDilw67giWkYUmlW56dUni8pwaOLlyjpv0A3_QFXnyCy9N_WDRO4aTlLZ03CNlraEm-AXym1kj90uvJlBsj_LOd3J9bnVaGfaoXwxkDpw9pOs/s1600/DSC_8896-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI68MQdOZhe_TpcW58jhItXVRSlu9swhDilw67giWkYUmlW56dUni8pwaOLlyjpv0A3_QFXnyCy9N_WDRO4aTlLZ03CNlraEm-AXym1kj90uvJlBsj_LOd3J9bnVaGfaoXwxkDpw9pOs/s1600/DSC_8896-2.jpg" /></a></div>
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Hazelnut is my least favorite nuts, compared to walnuts, almonds, pecans, or cashews. So when I saw this on the rotation schedule, my reaction should have been: "I'm gonna skip that." But I feel like baking this weekend and I really need to make up for lost time of being absent all summer, so here I am participating (do I get brownie points for this? :)).<br />
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This is a really interesting recipe. It's really easy to put together and the bonus is you learn a cool trick from Rose on how to easily peel hazelnuts. When I saw in the recipe that the first step is to peel the hazelnuts, I thought it's only because you don't want the bits of skin in the cookie dough. But then I realized that by peeling the hazelnuts, it allows you to roast them at a good temperature without burning them. I've made roasted mixed nuts before and the hazelnuts burn faster - I have thrown away a batch because I roast them at the same 350 degree temperature as walnuts and they burn and made my kitchen smell horrible. Now I know what to do - peel the skin!<br />
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I am also glad I made this recipe as these cookies are sooo good! They don't taste very strong like hazelnuts and more like yummy butter crunchy sweet stuff. I already ate a bunch and I'm gonna have to give the rest away to my friend so I don't eat all of them today.<br />
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Step by step photos:</h4>
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Boiling the hazelnuts. I boiled them for 7 minutes.<br />
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Dunk the boiled hazelnuts in cold water (I use a couple of ice cubes) then peel the skin off. The skin came off really easily. Then placed the hazelnuts on clean dish towel to dry.<br />
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Then roast the nuts in a 350 degree oven. <br />
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Make the caramel. It is darn difficult to watch 1/2 a recipe of this to boil and not burn it. Fortunately, I knit next to the stove!<br />
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Rearranged the toasted nuts so they are together and pour the itty bitty quantity of caramel over them.<br />
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It then gets to be let cooled for 20 minutes before pulverized in a food processor.<br />
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Add superfine sugar and buttah.</div>
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It kinda looks like tahini.</div>
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Add the flour, baking soda, salt mixture and pulse!</div>
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I used pyrex bowl to store it in the fridge for an hour.<br />
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Hazelnut praline balls!<br />
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Flattened into 1 1/2 inch round.<br />
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Baked, served, eaten.<br />
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Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com11tag:blogger.com,1999:blog-7452207798550129491.post-2388122036880188752015-11-08T18:52:00.000-07:002015-11-08T18:52:49.994-07:00Alpha Bakers: Sugar Rose Brioche<div class="separator" style="clear: both; text-align: center;">
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As I am trying to fit baking back into my weekend life, it occurred to me that I might be out of practice. Rose's recipes, as much as I love them and I love the author herself (she is a sweetheart), does require multiple steps. Knowing that Sugar Rose Brioche, from the name itself, is brioche, which does require extra steps and probably a course of 2 days, I read the recipe ahead of time to make sure that I would not miss anything.<br />
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I was so busy concentrating on the steps and the days (i.e. I have to start on Saturday for Sunday baking) that I completely and totally missed one of the first sentences on page 476 that clearly stated to double the recipe.<br />
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Rats!<br />
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So again folks, I made 1/2 recipe, albeit unintentionally this time. It seems that 1/2 recipe is maybe my fate? I am okay with that :).<br />
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It was Sunday morning when I realized I had made 1/2 recipe, right before I start the Sugar Rose Brioche instructions on page 476. Oh well, damage is done. I went back to the storage room where I kept all my cake pans and took the 8 1/2 inch round spring form that I have.<br />
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It was quite fortunate that I have a smaller spring form pan, otherwise there might be more cussing in this blog post.<br />
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This bread was pretty easy all in all. Even though it requires lots of steps and lots of time in between but the good thing about it is that it's easy to work it around your schedule. And the result is extremely gratifying because you get this really beautiful braided bread that looks like it comes from a fancy bakery and you can hardly believe that you had baked it yourself.<br />
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<h4>
Step by step photos for Brioche (day 1):</h4>
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Yeast mixture.I use half King Arthur Bread flour and half AP flour.<br />
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Dump in flour mixture and let it ferment at room temperature.<br />
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After a couple of hours.<br />
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Mix the mixture until incorporated then mix in the buttah a tablespoon at a time.<br />
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After all the butter's in. I kept the dough in the same pot (why dirty another pot) and placed it
in the microwave next to a hot pan to rise for an hour an a half. <br />
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Look how big it is now! It then goes to the fridge to nap for an hour.<br />
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Deflated on purpose. But it looks so sad this way.<br />
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Shaping time. Supposed to be rectangle. Kinda a square, this one.<br />
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The first turn.<br />
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The second turn and the storage overnight.<br />
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<h4>
Step by step photos for Sugar Rose Brioche (day 2):</h4>
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Take out an egg from the fridge to warm up at room temperature. I speed up the process by soaking said egg in warm (not hot) water for about 40 minutes. Mix the egg with salt and then strain it to get rid of the thick egg-y stuff.<br />
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Quite an adventure trying to get the sticky dough out of the plastic bag without cutting the plastic bag (I heard that Rose reuse plastic bag so I plan to wash mine and keep it for future use) - you can see my 3-finger print on the dough.<br />
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Flattened with fingers.<br />
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Roll out to a circle or close to a circle in my case. <br />
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Brushed with egg mixture (which has turned brownish thanks to the salt) and then sprinkle with cinnamon sugar.<br />
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Fun part - rolling the dough.<br />
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Cut in half.<br />
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<br />
Cris crossed.<br />
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<br />
Braiding.<br />
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<br />
Braided.<br />
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The edge goes to the center of the spring form bottom and then the rest gets encircled around it.<br />
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<br />
Is it wrong to think that this looks cute?<br />
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<br />
After an hour and 20 minutes rising time.<br />
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<br />
An hour and 20 minutes of baking later.<br />
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<br />
It came out a tad too dry - I think I could have baked it 5-8 minutes less time.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2py0-OLN3dLI3u6s3cGXT3MStmBFE8XGV2pdZGdKcsYt96blcHeLJW4le10W2IrFFt_70igDi8AjTvumUm7aH-saKDZ11qd4WtnTfGAZnbmBCvHqe0LqCKNw-gmCyzBA_L_SFySSk94/s1600/DSC_8761-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2py0-OLN3dLI3u6s3cGXT3MStmBFE8XGV2pdZGdKcsYt96blcHeLJW4le10W2IrFFt_70igDi8AjTvumUm7aH-saKDZ11qd4WtnTfGAZnbmBCvHqe0LqCKNw-gmCyzBA_L_SFySSk94/s1600/DSC_8761-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographed next to No Knead Bread that I made for hubby (Jim Lahey's recipe)</td></tr>
</tbody></table>
<br />
A tad dry or not, I ate 2 slices already. Hubby took a small bite and he said "it's not sweet enough." When I told him that this is bread and not dessert he revised his opinion: "oh then it's okay." I think it needs more cinnamon. I put 3 teaspoon and I can't taste any cinnamon. Next time I will try using 5 teaspoon.<br />
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<br />
Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com5tag:blogger.com,1999:blog-7452207798550129491.post-82391184023976987852015-10-04T11:30:00.000-06:002015-10-04T11:30:04.566-06:00Alpha Bakers: Banana Split Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIku1rEfYYIwTK7FFVH7Cgze3OUPgH4je0DpJFXIn4vSsTvO0F8Hz0p5iird2Md_AVXg19mbJcZ0lCTFYa3U-7u1NaqEBD4Mo6hnp-PEL_X767fHGUp3JUW6zXVhzEMWaZ2UT6rOD4VqQ/s1600/DSC_8346-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIku1rEfYYIwTK7FFVH7Cgze3OUPgH4je0DpJFXIn4vSsTvO0F8Hz0p5iird2Md_AVXg19mbJcZ0lCTFYa3U-7u1NaqEBD4Mo6hnp-PEL_X767fHGUp3JUW6zXVhzEMWaZ2UT6rOD4VqQ/s1600/DSC_8346-2.jpg" /></a></div>
<br />
I seem to be on a losing strike lately. When I saw this recipe I thought ah, banana, chiffon, bundt cake = yum. I love bananas and have ripe bananas and this cake seems easy and I have all the ingredients on hand.<br />
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Since I made 1/2 a recipe, I used 1 ripe banana and substituted canola oil instead of walnut oil. The rest of the ingredients I stayed with the recipe.<br />
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As expected, the cake came together quick and easy, so much so that I wondered why this didn't make it to the Q&E list? Perhaps because it requires separating the egg yolks and whites, whipping the whites to stiff peaks, and folding the batter together? All in all it took me 55 minutes to put this together (I timed it). The batter was beautiful, it almost filled my 1/2 bundt pan and then it baked for an hour. The cake rose an inch over the top of the pan, as Rose said it should.<br />
<br />
<a name='more'></a>I followed the instructions to cool it over the cooling rack suspended over 4 inch above the counter. I used 4 coffee mugs. Then hubby and I went for a walk. When we came back over an hour later, the bundt pan still felt a bit warm but I was losing daylight to take photos so I un-mold the cake and... from the photo below it looked weird. It never browned, even though the top is browned as you can see the bottom of the cake browned. My cake tester came out clean when I took this out of the oven. I quickly perused the recipe to see if I messed anything up and I didn't. <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1qrBm0DggBx0Wsa4_IpnPSJffeTRtkfbkpaLIy2f0ut4Q_lHeD43clCJbmk8-oKy42TPkgTHDGoJZRcTTgUa2-YNSM8YMI3hzyNJz_ApTj8vBYDA3nHlagVFcTccGqez6V8NAoqP6-g/s1600/DSC_8345-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1qrBm0DggBx0Wsa4_IpnPSJffeTRtkfbkpaLIy2f0ut4Q_lHeD43clCJbmk8-oKy42TPkgTHDGoJZRcTTgUa2-YNSM8YMI3hzyNJz_ApTj8vBYDA3nHlagVFcTccGqez6V8NAoqP6-g/s1600/DSC_8345-2.jpg" /></a></div>
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Okay so it looked odd but does it taste good? That's what matters.<br />
<br />
Hubby and I had a slice each. He said the cake is too dense. I thought the cake was fluffy but it has a sticky texture. And.. no flavor. I can't taste the banana at all!! That was a surprise! I am really bummed about it and decided not to make the chocolate sauce. I hope the rest of the Alpha Bakers had better luck than me with this cake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2194gSGnA8ziXVGLWf6v9Wtx_S5ewsvc6xtPUG9aClYbcrbKgnv5s9b1DfmCZ8_q374HUwqXUQ4EPe89a7oWb5vflKoDILMxUqDywa2myOrbyANw_eTkTIfjQF4TDpkJMBOvzF7jlGmk/s1600/DSC_8348-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2194gSGnA8ziXVGLWf6v9Wtx_S5ewsvc6xtPUG9aClYbcrbKgnv5s9b1DfmCZ8_q374HUwqXUQ4EPe89a7oWb5vflKoDILMxUqDywa2myOrbyANw_eTkTIfjQF4TDpkJMBOvzF7jlGmk/s1600/DSC_8348-2.jpg" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
Alpha Bakers is a group of bakers who are baking through The Baking
Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of
the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com4tag:blogger.com,1999:blog-7452207798550129491.post-2270128743381597872015-09-16T16:51:00.003-06:002015-09-16T16:51:48.592-06:00Alpha Bakers: Pepparkakors<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacm4FSg94YVgUXo-266odGROV32g9nqmyt6yQ5fnFe8gPRLYu64bfKS1NQkSxg78IgVas-kbSDn5ZPpOeQWFnTGJTifpctnVTumruSnPpvijs8WLDOxxYeyIwCN6VGUWx3UyUeEwJOwc/s1600/Pepparkakors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacm4FSg94YVgUXo-266odGROV32g9nqmyt6yQ5fnFe8gPRLYu64bfKS1NQkSxg78IgVas-kbSDn5ZPpOeQWFnTGJTifpctnVTumruSnPpvijs8WLDOxxYeyIwCN6VGUWx3UyUeEwJOwc/s1600/Pepparkakors.jpg" /></a></div>
<br />
This is a very short post and my extremely feeble attempt to participate. Highlight the word feeble because I only have one photo. I made this earlier this year while testing high altitude cookie baking for Rose's Craftsy class. I had to make during the week to be able to bake everything in the short period of time so I did not take step by step photos.<br />
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Since it was so long ago and I've only written the post today I don't remember much about it, only that the dough was easy to put together but very sticky. It requires putting the dough into the tube of paper towel and freezing it so it can hold into shape and easier to cut into later without making a mess. I am usually not a person who keeps paper towel tube around (who does!?). But having baked the ice cream cookie from Rose's Heavenly Cakes, where the dough was shaped using the tube, I have been saving the paper towel tubes. I think I have about 5 of them in a cabinet in my kitchen LOL.<br />
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Unfortunately I do not like this cookie at all because it uses a lot of molasses. As you can see from the picture it is quite brown and the brown color is because of molasses. So the cookie baking experience is really to help Rose and to participate in this bake a long because I only ate 1/2 a cookie. I tried to give it away to a few friends but none of them liked it. They are also not a big fan of molasses. So I'm sad to report that most of the cookies got thrown away.<br />
<br />
On the positive note, I think there are no more recipe from the book that uses a lot of molasses so phew... :)Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com28tag:blogger.com,1999:blog-7452207798550129491.post-54564974305444247142015-07-13T11:29:00.001-06:002015-07-13T11:29:51.209-06:00Alpha Bakers: Molasses Crumb Cakelets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDozekuB08SdS4PBwwPnOTGFd40sBp7yZgIEoiGVR0PqHm7FpTDJvpOcSVuPMnwdDeCyAqwW7dBjfsWE12-_4f9hT78wEclvpOOBmeULnqz_G0qn-eciGF4pm6rKZejjdph4HVepbxwc/s1600/DSC_5912-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDozekuB08SdS4PBwwPnOTGFd40sBp7yZgIEoiGVR0PqHm7FpTDJvpOcSVuPMnwdDeCyAqwW7dBjfsWE12-_4f9hT78wEclvpOOBmeULnqz_G0qn-eciGF4pm6rKZejjdph4HVepbxwc/s1600/DSC_5912-2.jpg" /></a></div>
<br />
If there is one recipe I am least excited about in this book, this is it. The picture looks really cute and I love the crumb topping as decoration. But a cake that is mostly made of molasses? Eww.<br />
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I made 1/2 recipe of this. I was tempted to make 1/4 but 1/2 recipe portion seem small and I want to give the recipe a chance to surprise me.<br />
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I have an old bottle of molasses from when we baked through Rose's Heavenly Cakes. They still smell like molasses and still slow like molasses. After a brief consultation with my good friend, Google, I found that molasses doesn't really go bad. Unless of course if you see dangerous things like mold or if it crystallized. Mine has no sign of either so I used it.<br />
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This cake is really easy to put together. It was super quick. The longest time spent on this cakelet was weighing each muffin pans with 17 grams of batter. This took longer than putting the batter together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezrXt_gTfFVhEUoAYGEMJ9Krgv-0PwnowPnZ_6TGGWMjvOGkZ4cG2gCWHlP0B2jRt5pZSsMQzs55XspoNgsIxtt0uofiBsOHfMlXMsH8XR6JORyEBDiUV9tUw9uoEsij2SpGm3nKFjuE/s1600/DSC_5917-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezrXt_gTfFVhEUoAYGEMJ9Krgv-0PwnowPnZ_6TGGWMjvOGkZ4cG2gCWHlP0B2jRt5pZSsMQzs55XspoNgsIxtt0uofiBsOHfMlXMsH8XR6JORyEBDiUV9tUw9uoEsij2SpGm3nKFjuE/s1600/DSC_5917-2.jpg" /></a><br />
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Taste-wise, it turned out worse than I expected. I don't like it. At all. It tasted like straight up molasses, which is not really surprising considering that is the name of the cake and the main ingredient. I had a very small bite from one of the cakelets and quickly swallowed it and drank something afterwards.<br />
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I am sad to say that I threw out the rest. I thought of sending it to the office with hubby but the I can't bear the thought of serving something that I can't even eat to others.<br />
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<a name='more'></a>
<h4>
Step by step photos:</h4>
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Crumb topping.<br />
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After mixing.<br />
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Separate out 40 grams for crumb topping.<br />
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Add molasses, water, and baking soda and mix on low speed for a minute.<br />
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Batter in pan.<br />
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Baked.<br />
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I did have fun with the pictures and with the post processing.<br />
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com11tag:blogger.com,1999:blog-7452207798550129491.post-41731954832231854802015-05-04T16:34:00.001-06:002015-05-04T16:34:28.073-06:00Alpha Bakers: BlueRhu Pie<div class="separator" style="clear: both; text-align: center;">
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Rose is slowly converting me to be a lover of all pies now. Before we started this bake-a-long, the only pie I make is her apple pies from The Pie & Pastry Bible. Now I see all kinds of pies in my future repertoire, including this one.<br />
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This is a fantastic pie. I can't taste the rhubarb in it, only blueberries so it is a bit strange why we use rhubarb. I wonder why Rose add rhubarb in this pie. Is it maybe to cut the sweetness down? I can imagine if it's all 100% blueberries it will be too sweet and perhaps I'd have to cut the sugar if I don't use rhubarb. It doesn't really matter I think because it tasted really good. When I make it next time I will use rhubarb again if it's the season. I also love that I can use frozen blueberries, since I happen to have a stash of them in my freezer for some reason.<br />
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This is kinda a short post with a lot of photos and not a lot of words. But I don't have much to say about this pie. It's awesome. Enjoy the step by step photos :).<br />
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Step by step photos:</h4>
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Renegade method again. Flour, sugar, salt, and cream cheese in a bowl.</div>
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After blending them by hand.</div>
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Add butter.</div>
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After adding cider vinegar and heavy cream.</div>
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The dough then went into the fridge to rest for several hours. Later in the afternoon.</div>
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Rolled out dough.</div>
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I really must try Rose's method of pie dough cutting and putting over the pie pan. Next time! Mine's kinda messy-looking.</div>
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Leftover dough for lattice top.</div>
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Frozen blueberries and rhubarb.</div>
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Macerated.</div>
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Filling after being cooked slightly and cooled.</div>
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I didn't have enough dough to make a 5 stripe lattice so here it is 4 stripes. I think I could have made the stripes narrower and then I would have enough.</div>
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I had a tiny bit of dough leftover for little leaves though :).</div>
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The pie baked for 45 minutes.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span></div>
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com10tag:blogger.com,1999:blog-7452207798550129491.post-16086526798622429922015-04-27T11:37:00.003-06:002015-04-27T11:37:26.972-06:00Alpha Bakers: Lemon Jammies<div class="separator" style="clear: both; text-align: center;">
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I made this on Valentine's Day, which feels like a long time ago and it really has. 10 weeks ago!<br />
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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.<br />
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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.<br />
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<a name='more'></a>I also made the lemon neoclassic buttercream recipe. My best highlight of making this is it was the first time I used Meyer Lemon. Oh my goodness! I've never actually tried it before, mostly because I never really needed lemon when they are in season. I only needed 1 lemon and bought 7! I used 1 lemon for this recipe and made the rest into Meyer Lemon Curd and freeze it. It's still in my freezer btw, waiting to be used.<br />
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I only made 1/2 recipe of it though since I only plan on using it for a few cookies for the photos. I didn't really feel like making buttercream but I did because of the testing. I felt a little silly afterwards because the testing is supposed to be for the cookie dough, not for the buttercream so I could have just used jam or lemon curd and not having to go through the trouble of making a buttercream. To add even more sillyness, I botched my first buttercream, it curdled terrible and I could not save it. So I had to make it again. The second time it worked. I used a few tablespoon for half a dozen cookies in the photo and I stored the rest of the buttercream in the refrigerator. I tried to use this buttercream for when we made <a href="http://knittybaker.blogspot.com/2015/02/alpha-bakers-lemon-posset-shortcakes.html">Lemon Posset Shortcakes</a> back in February and well, you know the story there in my post. In summary: I beat it when it was too cold so it curdled, couldn't bring it to room temperature fast enough because it was a cold day, I grew impatient, and eventually end up piping it, curdled and all, around the little posset cakes.<br />
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Step by step photos:</h4>
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Zest meyer lemon.<br />
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Butter and superfine sugar ready to be creamed!!!</div>
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Mix eggs and vanilla lightly in a bowl.</div>
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Creamed goodies.</div>
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Add egg mixture.</div>
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After the second egg mixture addition.</div>
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After the flour addition.</div>
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Buttercream! Heat up water, sugar, and corn syrup.<br />
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Egg yolk and butter.<br />
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Yummy-nesss. I love this with the meyer lemon.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com9tag:blogger.com,1999:blog-7452207798550129491.post-13403477283164757282015-04-02T09:46:00.000-06:002015-04-02T09:46:00.222-06:00Bread Bible: Pita Bread<div class="separator" style="clear: both; text-align: center;">
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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.<br />
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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 <a href="http://knittybaker.blogspot.com/2011/08/pita-bread-finally.html">here</a>).<br />
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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.<br />
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Step by step photos:</h4>
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I forgot to take photos of the step by steps mixing. Here is the dough after it's done.<br />
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The dough then went into resting in the fridge, This is how it looks 2 days later.<br />
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I really dislike using oiled plastic wrap to cover dough. It's slimy and un-appealing. So I have gotten used to using containers. Here's the same container used to stored the dough, being re-purposed to cover the dough while resting.<br />
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Rolling them out.<br />
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Baking. They have a funny shape. I like the one on the left.<br />
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See what I mean :)?<br />
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Served with one of my whimsical version of vegan (no added oil) <a href="http://knittybaker.blogspot.com/2012/12/homemade-low-fat-hummus.html">hummus</a>. This version has chickpeas, mushrooms, onion, roasted garlic, and cilantro.<br />
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Close up.<br />
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<br />Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com8tag:blogger.com,1999:blog-7452207798550129491.post-54130491884504300452015-03-29T09:28:00.000-06:002015-04-02T09:46:34.240-06:00Alpha Bakers: Cran-Raspberry Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
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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.</div>
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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.</div>
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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.</div>
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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.</div>
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Step by step photos:</h4>
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Took out frozen cranberries and weigh for 1/2 recipe.</div>
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I find this interesting. 2 different brands of butter. Same ingredient and fat content. Different price. The organic brand is $2 more expensive. Look at how different the butter color is. The 365 brand of Whole Foods is paler and Horizon's Organic is a lot more yellow. The 365 brand also softens a lot faster at room temperature than the Horion Organic brand. Must be the different cow and their diet or pasture?</div>
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Melt the butter. I use a bit from each brand.</div>
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Used some of the melted butter to grease the pan, then add lemon juice (I used my previously frozen cubes), lemon zest (I have meyer lemon zest!), and sugar.</div>
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Boiling butter mixture.</div>
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Caramel!!!</div>
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Pour caramel into the prepared pan.</div>
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Strew the cranberries on top. I should have used a 6 inch pan, was not happy there are too many gaps between the cranberries.</div>
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Mise-en-place. Butter and sour cream on the left. Egg, a tablespoon of sour cream, and vanilla on the right.</div>
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Dry ingredients.</div>
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Add the butter and sour cream.</div>
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Mix on low speed until dry ingredients are moistened.</div>
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Increase speed to medium.</div>
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Scrape the sides of the bowl.</div>
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Add the egg mixture in 2 additions. Mixer in action.</div>
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Completed batter.</div>
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Filling the pan. I love the color contrast of the red cranberries, white batter, and the black background.</div>
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Filled. I didn't forget my baking strip this time.<br />
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After baking.<br />
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Upside down!<br />
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span></div>
Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com11tag:blogger.com,1999:blog-7452207798550129491.post-39904945024717158962015-03-22T10:00:00.001-06:002015-03-22T15:21:20.885-06:00Alpha Bakers: Luxury Oatmeal CookiesMay I present:<br />
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my leaning tower of cookies.
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These cookies are very sturdy. Yes they are. Why do I say that? Sturdy is not really a word you would associate with cookies. And it's not a very good word. I would think that if someone refers to cookies as sturdy maybe it means they are hard like rock and therefore unedible.</div>
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These cookies are amazing. They are chewy and yummy and I would totally make them again and again.</div>
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They are sturdy because while I was trying to take photos of my leaning tower of cookies, they fell 8 times. 8 times! The bottom 2 cookies stayed put, the other 6 fell over and over again.</div>
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The first time they fell:</div>
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You can see from the above photo, the top cookie cracked. So I had to replace that one with a stand-in stunt cookie, but the rest of the cookies remain intact. Sure, a piece of raisin or small oatmeal fell from here and there but none of the crack for the next 7 fall.</div>
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The last time they fell:
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So, sturdy. Pretty awesome if you ask me.</div>
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I have made this once before. Full recipe and no substitutions. I only made the adjustment to baking soda and baking powder for high altitude, reducing them by 25%.</div>
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This time, I made 1/2 a recipe, yielding 16 cookies. 16! What am I gonna do with 16 cookies?!? Some of you might say 16 is not a lot, but that's one whole stick of butter. Good butter, nonetheless. I used Horizons Organics, which I love and is yummy (I licked the knife that I used to cut out the butter ^_^). I had thought to make 1/3 recipe but was too lazy yesterday to do the math. I am gonna share these with some with friends :).</div>
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My light muscovado sugar from Mauritius has turned into volcanic rock from Mauritius even though I stored them in an airtight container. So I thought I should start using them. I poked it around quite a a bit with a fork and was able to chafe away at it enough for the amount needed for 1/2 recipe. I do wonder, why does Rose use a teensy amount of granulated sugar in the cookie dough in addition to the muscovado? I'm sure there must be a reason to adding regular sugar but what is it? Does anyone know?</div>
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Other modifications i made was to use less chocolate chips and raisins this time. I love chocolate chips but somehow it doesn't seem to fit with oatmeal cookies. Of course these are luxury oatmeal but still, I prefer less chocolate.</div>
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For high altitude baking, I adjust the baking soda and baking powder by reducing them 25%. Since the recipe used 1 tsp of each and I made 1/2 recipe, I use 1/4 tsp + 1/8 tsp each of baking soda and baking powder. I didn't add any liquid because these cookies uses quite a bit of butter and will therefore be pretty sticky. I figured I will bake them at less time so they don't dry out.</div>
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They baked at 375'F for 6 minutes, then rotated, then bake for an additional 6 minutes.</div>
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Step by step photos - granola part:</h4>
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I bought a 2 lb bag of walnuts and pick and choose the broken ones. This sounds silly but I don't want to break the whole ones - they look too nice to be chopped up.</div>
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Place the oats, walnuts, light muscovado, and cinnamon in a bowl.</div>
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Mix.</div>
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Add the maple syrup, canola oil, and vanilla and mix to combine.</div>
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Laid out on a pan and bake at 225'F.</div>
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Forgot to take a picture of the granola after baking. It looks browner and smells wonderful.</div>
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Step by step photos - cookie dough part:</h4>
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My 1/2 recipe of granola weighed pretty much right on so I didn't have to store any leftovers away. </div>
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Combine the granola, raisins, and chocolate chips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL79WOF5_BaMbIWCxYr5Bs4zQ8mPqbq9A3TZaZOaRY_kWAXhgTpbvXGQj4f4NAuz_HWfqezdcIMA1EjvzsGvtPVFR3X87JtzoHjZtlDORXntG681ILQbIKRObbQjv1-v0Kpf7cByeKyGU/s1600/DSC_6597-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL79WOF5_BaMbIWCxYr5Bs4zQ8mPqbq9A3TZaZOaRY_kWAXhgTpbvXGQj4f4NAuz_HWfqezdcIMA1EjvzsGvtPVFR3X87JtzoHjZtlDORXntG681ILQbIKRObbQjv1-v0Kpf7cByeKyGU/s1600/DSC_6597-2.jpg" /></a></div>
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Mix muscovado sugar and granulated sugar in a mixer bowl.</div>
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Add the room temperature butter.</div>
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After beating.</div>
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After adding the egg and vanilla.</div>
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Mixer in action. Adding flour, baking soda, baking powder, and salt.</div>
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Cookie dough.</div>
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Add in the granola mixture.</div>
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Mixed.</div>
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They went to the fridge to rest for 3 hours while we went to lunch and errands. It was sunny and 65 degrees here yesterday so we enjoyed outdoor lunch and took our time with errands.</div>
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With shaped/rolled cookies, I try to bake a few at first to see how it turned out before baking the rest. This time, I bake one first.</div>
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It came out good. Spread out 1/2 an inch to be 2 1/2 inch cookies.</div>
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Let's roll the rest.</div>
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Flattened a bit and ready for the oven.</div>
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After 12 minutes.</div>
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Close up view on the yummy-ness.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com9tag:blogger.com,1999:blog-7452207798550129491.post-85860620419646287792015-03-16T14:35:00.000-06:002015-03-16T16:04:22.519-06:00Alpha Bakers: Sour Cherry Pie<div class="separator" style="clear: both; text-align: center;">
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I am making 1/4 recipe of Cherries and Raspberries Pie instead of Sour Cherry Pie, made from frozen fruits. There are no fresh cherries this time of year. I know there is a variation in the book to use canned sour cherries but I dislike canned stuff and prefer to avoid using it, if possible. Somehow frozen feels better. There are fresh raspberries from California but it has the california price, ha! I have frozen raspberries in the freezer so I thought I add it to the pie to give it a more sour taste.<br />
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I wish we are making this pie in the summer instead of now. We have a cherry tree in our backyard that produced sour cherries. But it is only the middle of March now and the cherry tree is still hibernating, so we have to settle with frozen sweet cherries from the grocery store.<br />
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I love making these. Kinda funny to say that since I'm not a pie fan. Perhaps, like Marie have said, Rose will make a convert out of me. But I do have a strong bias towards any pretty dessert. Sometimes I feel I don't care much if I like the taste as long as it looks pretty for the pictures. I know this puts me in an odd category but I really don't care.<br />
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Doesn't the below picture makes you want to eat it!? :)<br />
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<a name='more'></a>I usually try not to deviate from the recipe too much. I am already using the wrong fruits for this (though I am "blaming" the fact we're making this is March :)). This pie used a small quantity of almond extract, divided by 1/4 it becomes a super duper small quantity, but I decided to get the extract anyway. I could totally use my vanilla extract but I didn't.<br />
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There is not much high altitude adjustment, the baking powder quantity is so small I didn't adjust. I had to add 1 teaspoon of heavy cream to the pie dough but that's about it.<br />
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My baby cherry pie baked for 55 minutes! The crust didn't want to brown so I kept baking it. It turned out good though next time I will try some egg wash. The slice in the photo disintegrated but that is because I cut into it only after an hour cooling. It was already 6 PM and I wanted to take the photo before it gets dark.<br />
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Step by step photos:</h4>
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This is the frozen cherries that I used.<br />
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My renegade bowl method of making pie crust. Flour, baking powder, salt, and cream cheese.<br />
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Mix until resembling corn meal.<br />
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Add cubed buttah!<br />
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Add cider vinegar and heavy cream. Since this is 1/4 recipe and full recipe used 1/4 tsp of cider vinegar, I basically added a drop. Really silly quantity except I do have a bottle of cider vinegar so might as well.<br />
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Baby pie dough.<br />
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I let the frozen cherries defrost at room temperature. Then add the liquid from the frozen raspberries, mix it with the sugar and let it sit for 10 minutes. Then cook it at medium heat, stirring constantly until the sugar melt. Let cool.</div>
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My perfectly-imperfect pie dough, so cute. This went into the fridge to rest for an hour.</div>
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Filled with the cherries, raspberries, and liquid.</div>
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The fun part. Lattice.</div>
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Dear hubby got the first slice, as always. He took one bite and went "Hmmmm.. hmmm..." That about sums up how yummy it is.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com23tag:blogger.com,1999:blog-7452207798550129491.post-7794733420206085012015-03-10T15:31:00.002-06:002015-03-10T15:39:14.913-06:00Alpha Bakers: Caramel Buns, round 2<div class="separator" style="clear: both; text-align: center;">
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This is a redo of the caramel buns. I made another 1/2 recipe of the brioche and the caramel. The purpose is to try to redo the caramel. This time I paid attention and not suffering from ADD or KDD (knitting deficit disorder) or distracted with other things while the caramel is cooking. I had the heavy cream in the microwave ready to go. Even punched in 20 seconds on the microwave keypad thingy for the the cream, all I gotta do is press start. I have the butter soft, kitchen thermometer, pyrex cup sprayed with cooking spray, all next to me. Once the sugar mixture started turning a bit brown I stood watch, then heat up the cream, measure the temperature on the sugar mixture, it's 340'F - I took it off the heat (not just turn off the heat but actually moved the pot to the side - thought I'd clarify, having read earlier <a href="http://artfuloven.weebly.com/roses-alpha-bakers/caramel-sticky-buns-obscenely-great">Michelle</a> hilarious rendition of conversation with her husband). I poured the heavy cream onto the pot, it is bubbling super furiously (sorry no photo, tried to concentrate to much), put it back on the heat and mix until all is blended. Then poured into the pyrex cup and it's still liquid, no toffee in sight. The butter must be too soft because as soon as I add it to the caramel, it melts quick and won't blend (<i>arrghh</i>!) I then nuked the whole thing, probably too long because it then bubbled. When I add the vanilla it went nuts (first time seeing vanilla boiling....). And then onto cooling, well they still look liquid. I was still dancing hurrah, and then 15 seconds after adding them to onto all the buns, they are TOFFEE!!!!!!!!! <i>what the hell?!?</i></div>
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I think next time (yes there's next time) I should just make the <strike>toffee</strike> caramel. At least I'm getting practice for Christmas cookie baking!</div>
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I am going to serve this with warning, please nuke it and eat at own risk. I am not gonna be held responsible for any damage to dentures.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com2tag:blogger.com,1999:blog-7452207798550129491.post-70102330659704768912015-03-08T10:11:00.002-06:002015-03-10T15:19:28.165-06:00Alpha Bakers: Caramel Buns<div class="separator" style="clear: both; text-align: center;">
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These are fantastic. They are better than anything I have ever had or have ever made. They are not too sweet, even with the caramel on top. The fillings taste wonderful - the rum-soaked raisins really adds to the taste.<br />
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I keep thinking we are making cinnamon rolls or cinnamon buns because of the photo on page 473. I've made cinnamon rolls several times and that photo reminds me of it (sans the mason jar in the middle). But no, we're making <b>caramel </b>buns, which is basically sticky buns, or a fancy cinnamon rolls is how I think of it. We first make a brioche a day ahead. Anything that uses brioche is fancy, especially Rose's brioche. It's airy and soft and has a very nice taste. I've made the version in Bread Bible several times in a loaf pan.<br />
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I never like sticky buns. They are also super sweet and hurts my teeth. But I love these so much. So now I can say: I only like RLB's sticky buns.<br />
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<a name='more'></a>My version of this is not really Caramel Buns but Hard Candy Buns, as my caramel has essentially turn into toffee. Yummy toffee but toffee nonetheless. My first caramel attempt was burned. I was too impatient of waiting for my 1/2 recipe of caramel mixture (water, sugar, corn syrup) to turn amber so while it was boiling I did other things in the kitchen. By the time I realize it was amber it was really dark amber starting to burn so I started over. Attempt #2, I was still impatient but decided to knit next to the stove. This trick works (I feel like I'm ECL's son who needs to be distracted by other objects like cereal, except mine is yarn and pointy needles). Less distracted now, I didn't time my heavy cream correctly - how is one supposed to keep 1 tablespoon of heavy cream in boil-mode at the exact moment the sugar mixture turn dark amber? By the time I got around to it my caramel is already 380-400'F. Added cream, then butter and it was continuing to cook since it was so hot, by the time I poured it onto the measuring cup it was pretty thick. And by the time it cooled it was toffee. Not soft sticky caramel anymore, though it is hard to tell from the picture. I had to nuke the toffee a couple of times (17 seconds total) just to make it pour-able onto the buns for the photo shot. The rest of the caramel toffee went to trash as they have become rock-hard.<br />
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I need to get better at caramel making. It annoys me that this is the second recipe we made that uses caramel and I botched it both times. I made 1/2 recipe of the buns and caramel and will be making another 1/2 recipe this week to practice. Also, I promised the owner of my local yarn store that I will bring caramel buns and since 2 of these has hard toffee on top they are not worthy to be given away (I don't want to send folks to the dentist). Wish me luck on my redo... :)</div>
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The only modifications I made to recipe is I use the full amount of pecans and cinnamon. I like strong cinnamon flavor so I always up the amount. No high altitude baking adjustment this time. The dough was a tad dry but it might be because I forgot to cover the pan in foil after removing the mason jar.</div>
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Step by step photos - Brioche:</h4>
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The day before baking, make the brioche. Flour, yeast, water, and 1/2 egg.</div>
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Mix.</div>
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Add the flour mixture then let it ferment at room temperature for 1 1/2 - 2 hours.</div>
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After 2 hours.</div>
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Add the egg then mix on low speed until all the flour is moistened.</div>
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Moist and sticky!</div>
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Like the book said: mass around the dough hook.</div>
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Place in a quart pot that's been coated with non stick cooking spray.</div>
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After 2 hours of rising in a warmed environment. The dough then went into the fridge for an overnight rest.</div>
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Step by step photos - Buns:</h4>
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Soak raisins in hot water and dark rum for 1 hour.</div>
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Toast the pecans and add brown sugar, white sugar, and cinnamon. I used the full amount of pecans and cinnamon.</div>
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Place the dough on a floured surface.</div>
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Rolled out to a rectangle. This is about 7 inches wide by 14 inches long. Brushed with egg all over. Now </div>
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Sprinkle with sugar pecan mixture and marinated raisins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLKrhD9FYUq1IGkjHpdrltCo6wJxz6xbUCflYdh4qKjhyphenhyphendeQheLxiMKeukP5NIEgbshDGRyinPZQ72sRdlqXz0k7fBWSi23OlRpvl-zuaw3qj4scHxERUsV8kRY39iMskJlcDtntFfLc/s1600/DSC_6371-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLKrhD9FYUq1IGkjHpdrltCo6wJxz6xbUCflYdh4qKjhyphenhyphendeQheLxiMKeukP5NIEgbshDGRyinPZQ72sRdlqXz0k7fBWSi23OlRpvl-zuaw3qj4scHxERUsV8kRY39iMskJlcDtntFfLc/s1600/DSC_6371-2.jpg" /></a></div>
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Rolled.</div>
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I used a serrated knife to slice these as all my dental floss collection has a minty flavor to it.</div>
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After 3 hours rising.</div>
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They baked for 8 minutes with the mason jar filled with boiling water. Then an additional 10 minutes after the jar was removed. I completely spaced out and forgot to cover them with foil after removing the mason jar.</div>
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How do you like my caramel art?<br />
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My "reward" - though challenging to eat with the toffee on top, was gone in seconds.</div>
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Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at <a href="http://rosesalphabakers.blogspot.com/">Rose's Alpha Bakers</a><span style="text-align: start;">.</span><br />
<span style="text-align: start;"><br /></span><span style="text-align: start;">Click <a href="http://knittybaker.blogspot.com/p/roses-alpha-bakers.html">here</a> for a full listing of all the recipes we are baking.</span>Jennhttp://www.blogger.com/profile/11717898669803221775noreply@blogger.com11