Greetings all. I need a little advice. I plan on making a fancy layer cake for a birthday get together on Sunday. To spare myself the stress of doing everything Sunday, I was planning to make the cake Saturday. I know it's not a long time, but what would be the best way to store the unfrosted cake overnight? I just don't want it to get dried out. Thanks!
I haven't forgotten about LJ (like most of the world, what the crap?) but I got behind in posting my recipes here and then I didn't want to, like, spam post 80 billion of them and so I felt overwhelmed and... yeah.
But here I am again. Phew. I guess I'll try to post a recipe a day and catch up? Or is that annoying and should I just start here and not worry about catching up? You can always head to the blog if you want to see the recipes I skipped -- there are some great ones.
Anyway, onto the Strawberry Pop-Tart Pie! I admit it sounds weird, like I baked some pop-tarts into a pie, but that’s not it at all. It’s actually just a bright, fresh strawberry pie with a killer flaky crust topped with a sweet almond glaze. And it looks like a giant strawberry pop-tart, hence the name! The pie doesn’t hold its shape very well, so we ate it in bowls with giant scoops of vanilla bean ice cream, almost like a cobbler. The whole strawberries make it especially succulent and summery.
I worked with this crust before and haaaated it for some reason? I think I was a little less experienced and didn't realize that I could be aggressive with flouring my counter, because this time I absolutely loved it. The vodka is essential to the texture of the dough and imparts no taste (and the alcohol bakes out), so please don't substitute. Though I haven't tested, I think you could use fresh berries for this dish if you cooked them down for less time. Don't go too nuts with the glaze or your pie will be too sweet -- I recommend drizzling a little less than I did in the photos below and then reserving the rest to pour over individual slices as desired.
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To read my issues with "yucking someone's yum," please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
Yesterday, I was asked to make a Middle Eastern dessert. My reaction was a bit "Oh, no!" because Middle Eastern sweets are often too sweet and too flowery for me. I researched, settled on something that sounded more nutty than rose-watery, went to buy the ingredients and had to find that half of them were sold out. Shopping for these things the day before Eid was probably (certainly) a bit daft.
So I went home, researched some more and found a recipe that didn't call for anything that I didn't have already!
What can I say? I love it! It tastes very much like a German Bienenstich but without the prep time for the yeast dough!
Not a flower in sight, easy and soooo scrummy:
( Recipe for Arabian Honey CakeCollapse )
Uh, I mean, YAY!
Any advice to someone totally new at this? I know it isn't REALLY about baking, but the bake-off part is, so I'm hoping to garner some knowledge for that at least.
Also any advice as to which group to ask about the chili cookoff would be fantastic as well.
All I've done so far is pinterest my lil heart out...
It’s summer, airy, very creamy dessert, which we are cooking with seasonal berries and berry coulis. Our cheesecake is made of two cheeses: Philadelphia and Mascarpone. And there are no more ingredients except eggs, sugar and vanilla, cause you don’t need anything else to cook the perfect cheesecake. Just a few ingredients, but the best quality
For the base:
200 g ground biscuits
100 g butter
For the cheesecake:
600 g Philadelphia
200 g sugar
2 vanilla pods
For the strawberry coulis:
216 g strawberries
72 g sugar
27 ml lemon juice
500 g strawberries
For the base:
Grind cookies into crumbs.
Melt the butter and pour it into the crumb. Mix thoroughly.
Transfer the batter into the pan, and carefully press crumbs into bottom and edges. Put it in the freezer.
For the cheesecake:
Make the cream-cheese batter and pour it into the baking dish.
Bake in a preheated to 150oC oven for about 40-60-minutes. Let cheesecake cool in the pan.
Make the strawberry coulis and spoon cooled cheesecake with it. Garnish with fresh strawberries.
More full step-by-step instructions read HERE
( Start with the curdCollapse )
( Then the cakesCollapse )
( Finally, the whipped cream frostingCollapse )
Verdict: Keeper. The peach cupcakes aren't super peachy, so I might next time use peach flavor in the whipped cream frosting. They are, however, moist and fluffy and melt-in-your-mouth delicious. The blueberry curd is vibrant and tart, simply amazing. Topping these with a dollop of whipped cream frosting calls to mind pie, not too sweet, doesn't compete with the other flavors at all. YUMMMMM.