2016 is a new year and a new collaboration with Shannon over at A Periodic Table. Last year, we spun our way through the Jeni’s books and this year we have something new in store. We will be baking our way through the Baked Occasions book month by month in our new series Baked, Occasionally. Each month we will select one recipe (the same recipe) from the book and bake it together word-for-word from the book. Then, we’ll compare our results and, if we see room for improvement, we’ll tweak the recipe and make it again until it’s just right!
This month’s recipe was the Kitchen Sink Dutch Baby.
Sometimes I get my inspiration from restaurants or a particular craving I have. Sometimes they just come to me from my wild imagination or another food blog. But sometimes, it’s literally sent to me… like this one which I received in my Sunday morning King Arthur Flour recipe e-mail. This recipe falls into the latter category. Continue reading
I would like to say that I knew July was Blueberry Month and that I made this recipe to be timely and trendy… I would like to say that I have my finger on the pulse of the food community and I was ready with blueberries for the month of July… but that would be a lie. I made this recipe because for some reason I thought that I needed the 5-pound clamshell of blueberries that I saw at Costco. I mean, it seemed like a good idea at the time. Continue reading
Cherry season is in full swing and we take advantage of these few short weeks be packing our refrigerator full of cherries – both red and rainier. We generally eat them plain, enjoying the sweet, firm fruit as an after-dinner or mid-day snack. However, I wanted to get a little creative to see what else I could do with these guys.
Clafoutis is something that I have been meaning to make for awhile now, not quite understanding what it was. Is it cake? Custard? What does it taste like? Where does it come from? Continue reading
Liege waffles are like not like those waffles you had for breakfast over the weekend. Though they are made on the same iron as those waffles, liege waffles are unique in both flavor and texture.
Unlike your soft and fluffy breakfast waffle batter, liege waffles are made with a brioche dough that is studded with pearl sugar. The brioche dough imparts a denser texture with a buttery richness to it, while an overnight rise gives the waffles a deeper flavor with a slight tang, and the pearl sugar lends pockets of molten sweetness and the liege waffle’s trademark crunchy, caramelized exterior. Continue reading