Wednesday, June 22, 2011
Monday, June 20, 2011
Brioche
I have never been one to shy away from a challenge, so when I came across a recipe for brioche bread I decided I would give it a try. I have experience baking bread although I haven't really made any in a long time. King Arthur flour is a great site recourse for a wealth of baking information and if you leave a message or comment on any of their recipes and you had trouble with a recipe coming out right, they will respond with helpful suggestions on how to make the recipe better.
This recipe for Brioche look like it was going to be the one I wanted to try and after reading the reviews and comments it looked pretty good.
If you notice the picture of the dough rising the braided loaf didn't really retain its shape and turned out more like bread sticks then a loaf of bread. Oh well, you live and learn. I think that my kitchen wasn't warm enough to sufficiently let the dough rise enough. The braided loaf in the bread pan didn't raise enough but baked well and had a beautiful brown top. I am happy with the results but I guess next time I may let it rise in a warmer place longer? Since it baked well and the taste was very good I decided to use it to make French toast for dinner the next night.
The Kids loved it and I even made home made syrup.
I know even if it turn out "picture perfect" it did taste amazing for dinner the next night.
Enjoy,
The Pastry Diva
This recipe for Brioche look like it was going to be the one I wanted to try and after reading the reviews and comments it looked pretty good.
If you notice the picture of the dough rising the braided loaf didn't really retain its shape and turned out more like bread sticks then a loaf of bread. Oh well, you live and learn. I think that my kitchen wasn't warm enough to sufficiently let the dough rise enough. The braided loaf in the bread pan didn't raise enough but baked well and had a beautiful brown top. I am happy with the results but I guess next time I may let it rise in a warmer place longer? Since it baked well and the taste was very good I decided to use it to make French toast for dinner the next night.
The Kids loved it and I even made home made syrup.
I know even if it turn out "picture perfect" it did taste amazing for dinner the next night.
Enjoy,
The Pastry Diva
Wednesday, June 15, 2011
Sunday, June 12, 2011
Blackberry Blueberry Pie
Pie is something I grew up making. Weather it was a cream pie, fruit, or a savory chicken pot pie. The crust always intimidated me, I always thought it was a chore and i would just decide to use the boxed version which was loaded with ingredients that I couldn't pronounce and didn't really have any flavor. You just add water, it was very bland. So for this pie, I decided to search for a more flavorful and flaky crust recipe to compliment this fruit pie recipe. I found a recipe for pie crust that was very simple and included butter which, as everyone knows, butter always makes everything taste better. The trick to this crust is to make sure your ingredients are cold. I recommend measuring out all the dry ingredients into a blown, add the butter pieces and place in the refrigerator. That is the secret to an extra flaky crust.
Martha Stewart's Easy pie crust. It's very easy and if you have a food processor it takes seconds to whip extra to keep in your freezer for the next time you go to the farmers market and pick up some amazing Summer fruit available right now.
This was a very easy pie to make and I had a lot of fun making it. Oh, and it taste pretty good too. I followed the recipe I found on the Martha Stewart website but it was for a blueberry but knowing it was a berry pie,mixing it up with two cups of blackberries it would have the same outcome. One thing I learned about berry pie sit that if you aren't careful or add the right amount of thickeners ie: Flour,cornstarch. One or the other but I found the right combination in this recipe to come out with a pie that wasn't soupy. I found a great secret that helps in avoiding the soupy mess with the pie filling. The recipe calls for adding the sugar to the fruit. If you wait about 30min you will see that the fruit has become soupy, drain the extra juice off and continue with your recipe. Pretty simple.You may at this point want to add a little more sugar but only about 2 tablespoons of so. My filling was a little on the "not so sweet side" which had more of the natural fruit flavor then it being really set like some pis fillings can be.
Here are the only changes I made to this recipe:
*3 cups of frozen Blackberries
*2 cups of fresh Blueberries
Blueberry pie from Martha Stewart
With the combination of this very tasty,buttery crust and fruit filling, your family and you will be very happy with the outcome and the taste of this pie.
Enjoy
The Pastry Diva
Martha Stewart's Easy pie crust. It's very easy and if you have a food processor it takes seconds to whip extra to keep in your freezer for the next time you go to the farmers market and pick up some amazing Summer fruit available right now.
This was a very easy pie to make and I had a lot of fun making it. Oh, and it taste pretty good too. I followed the recipe I found on the Martha Stewart website but it was for a blueberry but knowing it was a berry pie,mixing it up with two cups of blackberries it would have the same outcome. One thing I learned about berry pie sit that if you aren't careful or add the right amount of thickeners ie: Flour,cornstarch. One or the other but I found the right combination in this recipe to come out with a pie that wasn't soupy. I found a great secret that helps in avoiding the soupy mess with the pie filling. The recipe calls for adding the sugar to the fruit. If you wait about 30min you will see that the fruit has become soupy, drain the extra juice off and continue with your recipe. Pretty simple.You may at this point want to add a little more sugar but only about 2 tablespoons of so. My filling was a little on the "not so sweet side" which had more of the natural fruit flavor then it being really set like some pis fillings can be.
Here are the only changes I made to this recipe:
*3 cups of frozen Blackberries
*2 cups of fresh Blueberries
Blueberry pie from Martha Stewart
With the combination of this very tasty,buttery crust and fruit filling, your family and you will be very happy with the outcome and the taste of this pie.
Enjoy
The Pastry Diva
Wednesday, June 8, 2011
So much sugar, so little time
Well here we go. I know it has been almost forever since I have posted here and I do apologise that i haven't kept up with the going's on around my kitchen here and around the "baking" world. I have been really busy baking,organizing and allot of other things that go into starting a baking business. Allot of which I have no knowledge about, so I have been reading,asking and trying to figure things out while I also being busy with baking, writing and test recipes. I have had a really fun time coming up with new and tasty recipes to share with everyone and to hopefully add to my baking business.
I thought I would share with you a few things I have been baking up in my kitchen.
Cookies and cream cupcakes, Vanilla Bean with Pink White chocolate buttercream.
This is a sweet Jon Deere theme cupcakes with a Fondant cake I made with handmade fondant animals. Too cute!!
Vanilla Bean Bisotti and an all butter lemon Pound cake. Which I think would make a great cupcake, frosted with lemon butter cream? Yummy!
I found this recipe for the Pound Cake on the Martha Stewart web site and it turned out so good. I would definitely make it again.
There is a recipe link to the galze but I just mixed about 1 cup of Powered sugar and some lemon juice to the right consistency then I poked holes in the warm, not hot, cake and poured on the glaze and let it seep into the holes.
Enjoy,
The Pastry Diva
I thought I would share with you a few things I have been baking up in my kitchen.
This is a sweet Jon Deere theme cupcakes with a Fondant cake I made with handmade fondant animals. Too cute!!
Vanilla Bean Bisotti and an all butter lemon Pound cake. Which I think would make a great cupcake, frosted with lemon butter cream? Yummy!
I found this recipe for the Pound Cake on the Martha Stewart web site and it turned out so good. I would definitely make it again.
There is a recipe link to the galze but I just mixed about 1 cup of Powered sugar and some lemon juice to the right consistency then I poked holes in the warm, not hot, cake and poured on the glaze and let it seep into the holes.
Enjoy,
The Pastry Diva
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Wednesday, June 22, 2011
Monday, June 20, 2011
Brioche
I have never been one to shy away from a challenge, so when I came across a recipe for brioche bread I decided I would give it a try. I have experience baking bread although I haven't really made any in a long time. King Arthur flour is a great site recourse for a wealth of baking information and if you leave a message or comment on any of their recipes and you had trouble with a recipe coming out right, they will respond with helpful suggestions on how to make the recipe better.
This recipe for Brioche look like it was going to be the one I wanted to try and after reading the reviews and comments it looked pretty good.
If you notice the picture of the dough rising the braided loaf didn't really retain its shape and turned out more like bread sticks then a loaf of bread. Oh well, you live and learn. I think that my kitchen wasn't warm enough to sufficiently let the dough rise enough. The braided loaf in the bread pan didn't raise enough but baked well and had a beautiful brown top. I am happy with the results but I guess next time I may let it rise in a warmer place longer? Since it baked well and the taste was very good I decided to use it to make French toast for dinner the next night.
The Kids loved it and I even made home made syrup.
I know even if it turn out "picture perfect" it did taste amazing for dinner the next night.
Enjoy,
The Pastry Diva
This recipe for Brioche look like it was going to be the one I wanted to try and after reading the reviews and comments it looked pretty good.
If you notice the picture of the dough rising the braided loaf didn't really retain its shape and turned out more like bread sticks then a loaf of bread. Oh well, you live and learn. I think that my kitchen wasn't warm enough to sufficiently let the dough rise enough. The braided loaf in the bread pan didn't raise enough but baked well and had a beautiful brown top. I am happy with the results but I guess next time I may let it rise in a warmer place longer? Since it baked well and the taste was very good I decided to use it to make French toast for dinner the next night.
The Kids loved it and I even made home made syrup.
I know even if it turn out "picture perfect" it did taste amazing for dinner the next night.
Enjoy,
The Pastry Diva
Wednesday, June 15, 2011
Sunday, June 12, 2011
Blackberry Blueberry Pie
Pie is something I grew up making. Weather it was a cream pie, fruit, or a savory chicken pot pie. The crust always intimidated me, I always thought it was a chore and i would just decide to use the boxed version which was loaded with ingredients that I couldn't pronounce and didn't really have any flavor. You just add water, it was very bland. So for this pie, I decided to search for a more flavorful and flaky crust recipe to compliment this fruit pie recipe. I found a recipe for pie crust that was very simple and included butter which, as everyone knows, butter always makes everything taste better. The trick to this crust is to make sure your ingredients are cold. I recommend measuring out all the dry ingredients into a blown, add the butter pieces and place in the refrigerator. That is the secret to an extra flaky crust.
Martha Stewart's Easy pie crust. It's very easy and if you have a food processor it takes seconds to whip extra to keep in your freezer for the next time you go to the farmers market and pick up some amazing Summer fruit available right now.
This was a very easy pie to make and I had a lot of fun making it. Oh, and it taste pretty good too. I followed the recipe I found on the Martha Stewart website but it was for a blueberry but knowing it was a berry pie,mixing it up with two cups of blackberries it would have the same outcome. One thing I learned about berry pie sit that if you aren't careful or add the right amount of thickeners ie: Flour,cornstarch. One or the other but I found the right combination in this recipe to come out with a pie that wasn't soupy. I found a great secret that helps in avoiding the soupy mess with the pie filling. The recipe calls for adding the sugar to the fruit. If you wait about 30min you will see that the fruit has become soupy, drain the extra juice off and continue with your recipe. Pretty simple.You may at this point want to add a little more sugar but only about 2 tablespoons of so. My filling was a little on the "not so sweet side" which had more of the natural fruit flavor then it being really set like some pis fillings can be.
Here are the only changes I made to this recipe:
*3 cups of frozen Blackberries
*2 cups of fresh Blueberries
Blueberry pie from Martha Stewart
With the combination of this very tasty,buttery crust and fruit filling, your family and you will be very happy with the outcome and the taste of this pie.
Enjoy
The Pastry Diva
Martha Stewart's Easy pie crust. It's very easy and if you have a food processor it takes seconds to whip extra to keep in your freezer for the next time you go to the farmers market and pick up some amazing Summer fruit available right now.
This was a very easy pie to make and I had a lot of fun making it. Oh, and it taste pretty good too. I followed the recipe I found on the Martha Stewart website but it was for a blueberry but knowing it was a berry pie,mixing it up with two cups of blackberries it would have the same outcome. One thing I learned about berry pie sit that if you aren't careful or add the right amount of thickeners ie: Flour,cornstarch. One or the other but I found the right combination in this recipe to come out with a pie that wasn't soupy. I found a great secret that helps in avoiding the soupy mess with the pie filling. The recipe calls for adding the sugar to the fruit. If you wait about 30min you will see that the fruit has become soupy, drain the extra juice off and continue with your recipe. Pretty simple.You may at this point want to add a little more sugar but only about 2 tablespoons of so. My filling was a little on the "not so sweet side" which had more of the natural fruit flavor then it being really set like some pis fillings can be.
Here are the only changes I made to this recipe:
*3 cups of frozen Blackberries
*2 cups of fresh Blueberries
Blueberry pie from Martha Stewart
With the combination of this very tasty,buttery crust and fruit filling, your family and you will be very happy with the outcome and the taste of this pie.
Enjoy
The Pastry Diva
Wednesday, June 8, 2011
So much sugar, so little time
Well here we go. I know it has been almost forever since I have posted here and I do apologise that i haven't kept up with the going's on around my kitchen here and around the "baking" world. I have been really busy baking,organizing and allot of other things that go into starting a baking business. Allot of which I have no knowledge about, so I have been reading,asking and trying to figure things out while I also being busy with baking, writing and test recipes. I have had a really fun time coming up with new and tasty recipes to share with everyone and to hopefully add to my baking business.
I thought I would share with you a few things I have been baking up in my kitchen.
Cookies and cream cupcakes, Vanilla Bean with Pink White chocolate buttercream.
This is a sweet Jon Deere theme cupcakes with a Fondant cake I made with handmade fondant animals. Too cute!!
Vanilla Bean Bisotti and an all butter lemon Pound cake. Which I think would make a great cupcake, frosted with lemon butter cream? Yummy!
I found this recipe for the Pound Cake on the Martha Stewart web site and it turned out so good. I would definitely make it again.
There is a recipe link to the galze but I just mixed about 1 cup of Powered sugar and some lemon juice to the right consistency then I poked holes in the warm, not hot, cake and poured on the glaze and let it seep into the holes.
Enjoy,
The Pastry Diva
I thought I would share with you a few things I have been baking up in my kitchen.
This is a sweet Jon Deere theme cupcakes with a Fondant cake I made with handmade fondant animals. Too cute!!
Vanilla Bean Bisotti and an all butter lemon Pound cake. Which I think would make a great cupcake, frosted with lemon butter cream? Yummy!
I found this recipe for the Pound Cake on the Martha Stewart web site and it turned out so good. I would definitely make it again.
There is a recipe link to the galze but I just mixed about 1 cup of Powered sugar and some lemon juice to the right consistency then I poked holes in the warm, not hot, cake and poured on the glaze and let it seep into the holes.
Enjoy,
The Pastry Diva
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