bakebakebake, posts by tag: honey - LiveJournal

If you're having a New Year's Eve party (or even if you're just staying home in your jammies), this has to be on your table! This Honey-Drizzled Cranberry Brie Pastry Braid is totally gorgeous, absolutely delicious, shockingly easy! No, really, it's super simple to make.

Toast pecans for this recipe by baking them on a baking sheet for 4-6 minutes at 350 degrees F, tossing occasionally, until fragrant. If you wish, you can prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos on the blog that show the process of marking and assembling a Raspberry Almond Braid as an example. It’s super easy to do, but a little fiddly to explain in just words, so hopefully the photos will help.



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To read about how I was an accidental jerk in fourth grade, see braid assembly photos, and continue to bask in the glow of my blog redesign, come see the full post on 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:

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When I first tried biscotti (or cantuccini) I thought: it’s perfect for Men of Chaos like me. I just cooked them, then tossed cookies into FoodSaver canister and vac-packed them, so I always have a tasty snack. Add some dried fruits and a good wine, and I am ready to host.

Ingredients
400 g sugar
4 eggs + 1 for greasing
1 packet (7 grams) baking powder
650 g flour
500 g unpeeled almonds
1 pinch salt
1 packet vanilla sugar
Lemon zest
100 g butter (room temperature)
50 g honey

Notes
You can use any nuts.
You can add any dried fruits.
All the ingredients should be at room temperature.
You can reduce the quantity of the sugar if desired.

See The Recipe of the dish at Food & Chef
 

My Great-Aunt Helen passed away just over 9 years ago last month. She was well known for her wonderful cooking and housekeeping as she kept my grandmother's home while she worked (and thank goodness too because my grandmother couldn't make grilled cheese.)

Aunt Helen would NOT give up her rice pudding recipe and I am desperate to make it for my brother for New Year's. The one time I caught her making it she made me run to the store for a can of Sweetened Condensed Milk.

The Description:
1) The rice pudding was baked in long-low flat aluminum foil pans (easy cleanup.)
2) She always made two, one with a custard on top and one without.
3) The rice pudding was not very "wet".
4) The flavor was absorbed in the rice, there was not much "pudding" surrounding the rice itself.
5) The RP was scoop-able and the rest of the rice pudding didn't fall in on itself.
6) She always used black raisins in it.

The most "visually" accurate image I have found is from allrecipes.com and I am attaching the link. Can anyone think of how to get the same consistency with sweetened condensed milk?

http://allrecipes.com/recipe/baked…

Anyone know how to make an egg custard for the top?

AKA, "OMG I want chocolate and I want it now (or at least very soon) but I don't want to leave my house, what's in the cupboards?" brownies, but that name might be slightly cumbersome.



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I feel sure I could have lessened the sugar because of the applesauce. Increase the flour if you want the brownies cakier.

I've tried this twice now. Both times, the cake rose beautifully in the oven and then fell when taken out. I haven't a clue why. Besides that, there is another issue....

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I'm very glad glutenfree is the monthly theme. It's great to see some new recipes! I only have this one, and I'm afraid I enjoy it so much that I never really bother to try something new when baking for gluten intolerant people.
It's very simple to make, and it tastes really light and fresh, it's perfect for summer! Or actually any time. Right now, spring apparantly means 12 degrees celcius and rain.. And I could definitely do with a slice of this cake. Just to remind me of sunshine.

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An easy muffin, loaded with banana and chocolate! And no added sugar!

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Grain free brownies with a definite peanut butter taste. I cobbled this together based on the billion and one recipes online for gluten and/or grain free brownies, so it'll be pretty much what you can find on great blogs/sites dedicated to eliminating wheat specifically from your diet.

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Honestly, if I'd had any chocolate besides mini peppermint patties in the freezer, I'd have added chunks or chips the batter somewhere and sprinkle some on top, but alas, I did not. And peppermint patties and peanut butter sound like a giant do not want to me, I don't know about you.

These are quick, easy and delicious - highly rec if you've got a hankering for a sweet treat.

This was the cake I made for my exam today at pastry school. It's based on a Violet Crumble bar (honeycomb covered with chocolate), which is my favourite kind of chocolate bar and I've actually done a cake based around it before. This one is a LOT more complicated than the last one, though!

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Thanks for reading! This was fun to make but took a long time and was a lot of work. I got a very good mark on it, though, so it was worth it! I hope you like it!