This is the only cornbread I’ve ever made, but it’s so awesome I’ve never felt the need to try another recipe, so it automatically gets the “favorite” label. Plus it’s made in a cast iron skillet, which is my favorite pan.
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Light Brioche Hamburger Buns
Summer is almost here, I can feel it. The first half of May was a big tease, followed by nothing but cold and rainy disappointment, but I have high hopes for June. So far it’s been pretty nice and we’re been doing a lot of barbecuing to take advantage of the warm evenings. Which brings me to probably the most well-known item of the summer barbeque: the hamburger. Many people go to great lengths to doctor up the beef patty, but in this case, I decided to focus my energy on the bun instead. It was a good idea!
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Maple Hazelnut Blondies
While perusing the delicious brownie and blondie offerings from May’s Sourdough Surprises, I realized that I’d never made a blondie, let alone eaten one, and it became clear, based on the delicious recipes I was seeing, that this needed to change as soon as possible. A blondie is essentially a brownie made without chocolate, instead employing brown sugar for a caramel-toffee flavour. Imagine a square with the texture of a fudgey, chewy brownie and the taste of chocolate chip cookie dough (minus the chocolate chips) and you’ve got a blondie. And if you’re like me, you will feel compelled to make a batch as soon as you come to this realization.
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Daring Bakers: Prinsesstårta
Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Yup, I was the Daring Bakers host this month, and I can’t tell you how much fun I had! I was pretty nervous putting a recipe out there for hundreds of people to bake – what if it didn’t work? what if they thought it tasted awful? – but the feedback was pretty positive and the recipe was a success, save the pastry cream, which curdled for some people (I’m so sorry, those people!). A big humungous THANK YOU to all the Daring Bakers who baked along with me this month, and please PLEASE check out the Daring Bakers blogroll to see this month’s seriously amazing results – so many delicious variations and flavour combinations and beautifully decorated cakes! 🙂
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White Chocolate Raspberry Swirl Brownies {with sourdough!}
Of all the things I imagined making with a sourdough starter, brownies were not one of them. This month Sourdough Surprises showed me otherwise. Silly me.
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Coconut Oat and Date Cookies
I have a new favorite ingredient: dates.
I discovered them first in this totally amazing raw brownie recipe (seriously, they are awesome brownies, raw or otherwise) and I was basically flabbergasted that you could make something that tastes this good out of nothing but pulverized nuts, dates, and cocoa powder.
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Chocolate Caramel Bacon Insanity Cake
If you are on a diet, you might want to avert your eyes.
When I asked Nate a few weeks ago what kind of cake he wanted for his birthday, he gave me free reign to make whatever I felt like. I was all set to make a tres leches cake, but when I told him this the day before he didn’t seem as enthusiastic about it as I was. So I asked him exactly what he wanted, and he gave me these particulars: chocolate, maybe some bacon, perhaps some caramel. Basically, “It should be… insane.”
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Daring Bakers: Strawberry Savarin
Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!
Before this month, I had of course heard of the great epicure and gastronome Brillat-Savarin, but not of this cake by the same name – which is quite unlike any other cake I’ve ever made. It starts with a rich brioche dough baked in a ring pan (there are special Savarin pans, but a bundt or angel food cake pan works too). The baked cake is soaked in a flavoured syrup, which it soaks up like a thirsty sponge, and then the hole in the middle is filled with pastry cream and topped with fruit. Savarin is very similar to baba au rhum, which is soaked in rum syrup and usually made into individual cakes, and both baba and Savarin are somehow related to Polish babka (sort of like this babka – it’s all one big extended brioche family).
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Ciabatta Bread
Oh how I’ve missed baking bread every week!
This beautiful, holey, airy, chewy bread is exactly what homemade bread should be: rustic and delicious and better than anything you can buy in the store, partly because it only contains five ingredients (flour, water, yeast, salt, and olive oil) but mostly because you made it yourself. That’s the part about baking bread that I love the best.
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Chocolate Porter Sourdough Hot Cross Buns
Happy Easter! I hope the Easter Bunny brought you all lots of chocolate. :)
This Easter I wanted to make some special hot cross buns (as in, more special than these or these). I was thinking something along the lines of “hot cross bunnies” (haha, I’m so punny… bunny… sorry) but then I came across these spiced stout sourdough beauties from Lauren Bakes (she recently posted a chocolate chip version, too), which stopped me dead in my cutesy little bunny tracks. Her recipe contained dried fruit soaked in tea plus a sourdough levain made with Guinness, which I swapped out for chocolate porter because, well, I’ll take any excuse to buy it, really….
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