Kouign Amann

Kouign Amann | Korena in the Kitchen

Kouign amann. Pronounced “queen ahmahn”, also known as “delicious”. Layers of yeasted dough, butter, and sugar, baked until puffed, holey, and caramelized, like an amazing caramel croissant/danish hybrid. It’s been on my “to make” list for a few years, and the Daring Kitchen challenge this month finally gave me a reason to try it.

Kouign Amann | Korena in the Kitchen

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Hot Cross Buns V6.0

Hot Cross Buns V6.0 | Korena in the Kitchen

On the Saturday of Easter weekend, we painted our living room. Painting a room doesn’t seem like a big job until you start, and then it becomes apparent just exactly how huge of an undertaking it really is – or rather, just how much prep work there is, what with all the buying of tools and prep and sanding and taping and cutting-in of edges before you even get to the actual painting. All this to say that by Saturday night, I was so exhausted I could barely see straight – yet somehow I still managed to be shaping spicy, citrusy, dried fruit-laden dough into hot cross buns at 11:30 at night, as one does when one doesn’t think Easter is Easter without hot cross buns. So yes, like last year, we are talking about hot cross buns two weeks after the fact.

Hot Cross Buns V6.0 | Korena in the Kitchen

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Maple Stroopwafels

Maple Stoopwafels | Korena in the Kitchen

This post is two days late for International Waffle Day, and is not exactly your traditional Easter Sunday fodder (Happy Easter! Hot cross buns forthcoming!), however today is Daring Kitchen reveal day, and I’ve been waiting to share these babies for weeks. This month, the Daring Kitchen made stroopwafels, a sweet treat of Dutch origin in which a waffle cookie (“wafel”) is sandwiched together with buttery caramel syrup (“stroop”). Honestly, with a concept like that you can’t possibly go wrong, however if I didn’t already have such a soft spot for Dutch baked goods (see: plain and gevulde speculaas, peperkoek, and schichttorte), I might have let this challenge pass me by, because stroopwafels require the use of a rather specific piece appliance that I do not own and didn’t really want to purchase: a waffle cookie iron or pizzelle iron. But, having been introduced to exactly how delicious stroopwafels are by my half-Dutch friend Lynette, I made the effort to take a ferry to Salt Spring Island to borrow a waffle cookie iron from her dad just so that I could make them myself!

Maple Stroopwafels | Korena in the Kitchen

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White Chocolate Grapefruit Poppy Seed Cake

 

White Chocolate Grapefruit Poppy Seed Cake | Korena in the Kitchen

This is not technically a Valentine’s Day post – February 14th just so happens to be the day I’m pressing “post” on something I’ve been working on veeeeeeeery slowly for the past 2 week. The only thing vaguely Valentine’s-y about it is that the inside is a little bit pink, but the point of today’s post is this: If you’re looking for a cake to put underneath your white chocolate peony, look no further. Without the peony, this cake looks plain on the outside but it is actually anything but – starting with the fact that it is flavoured with grapefruit. Lemon, orange and lime usually get all the citrus attention in baking, but replacing the lemon in lemon poppy seed cake with grapefruit and pairing it with white chocolate mousse frosting is pretty brilliant.

White Chocolate Grapefruit Poppy Seed Cake | Korena in the Kitchen

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How to Make a White Chocolate Peony

White Chocolate Peony | Korena in the KitchenThis month marks a new direction for the Daring Bakers, who have now joined forces with the Daring Cooks in a single monthly Daring Kitchen Challenge. Shillpa of Cakeline the Journey kicked off this new format by setting us all the challenge of cake design – specifically the use of “edible clays” such as fondant, gum paste, and/or modeling chocolate to create fully edible cake decorations. I hardly need an excuse to bake a cake, so I was right into this challenge.

White Chocolate Peony | Korena in the Kitchen

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Gingerbread Cottage

Gingerbread Cottage | Korena in the Kitchen

The twelfth day of Christmas was yesterday and now technically the holidays are really over, but I’m nothing if not always slightly behind the 8-ball when it comes to seasonal posts. So bear with me on this one.

The holidays at our house left a slick of butter, a cloud of sugar, and a trail of cookie crumbs. SO MANY cookie crumbs. I went hog wild with baking Christmas cookies two weeks before Christmas, so by the time Christmas actually happened, we absolutely didn’t need any more baked goods in the house. But I needed a baking project to take on between Christmas and New Year’s, and I decided on a gingerbread house. I know, I know – it’s a baked good, but I wasn’t planning on eating it. Gingerbread houses are generally made of “construction grade” gingerbread and royal icing glue, both of which are rock hard and not exactly prime snacking material. Plus, I just really wanted to make a gingerbread house, and one of the perks of adulthood is that sometimes you can do what you want!

Gingerbread Cottage | Korena in the Kitchen

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