I almost did not get this one done. I forced myself into it yesterday, as I was determined to make it through the first month of TWD. I used a combination of bittersweet and milk chocolate to make the batter, chips ahoy, milk chocolate and white chocolate for the mix-ins and put Cadbury mini eggs on top. This could not have been easier to throw together. My children loved this tart. I call that success!
Next up: Rugelach
Its that time again! I couldn’t be more excited about the start of TWD: Baking with Julia. I have been thinking about, planning out and anxious for this next round of TWD for over a year now. Many emails have flown between myself, Jules, Dorie and a slew of my favorite TWD bakers about how we wanted to tweak this go round. I think we did a handsome job of it. If you have not joined our baking army yet, what are you waiting for? We are 300+ members strong and would love to have you.
Here we go!
I have bad luck with white bread. I have given it a go several times and always with lackluster results. In fact, I gave it up, until now. I was forced to make this recipe and I am so glad that I was strong armed. This recipe changed my mind. It came out so well on my first try, I made 2 more loaves the following day. I did tweak the recipe the 2nd day by adding a cinnamon swirl* to the dough. To do this, after you have rolled the dough out, put a thin layer of butter on the dough and sprinkle with cinnamon sugar, then roll up as instructed. Easy as pie.
*Old School TWDers- I used the cinnamon swirl recipe from the Raisin Swirl Bread in BFMHTY.
If you are afraid of yeast, or of making your own white bread, don’t be. This recipe is easy to follow and has wonderful results. Jump right in.
Jules is my co-host for the week, please go check out how the bread came out for her. She also has the recipe posted. And if you are interested in what the TWD Baking Army thought, check out the LYL post on the TWD site. I cannot wait to see all the golden loaves.
Check back in 2 weeks when we make Chocolate Tartlets.
In keeping with tradition of the past 4 years, I woke up early this morning, on Tuesday, to hurriedly make this week’s recipe. The LAST recipe from Baking From My Home to Yours. There are a lot of things I would like to say, many that I have said before. When I started this crazy trip, my children were ages 10 months, 3 and 5. As a stay-at-home Mom, baking is a way for me to stay sane. I go into the kitchen, sometimes when the house is at its most insane and start to bake. Following a recipe is a way for me to relax and at the end, I have something wonderful to share with my family. This still holds true. I continue to bake 3 or more times a week. My boys have become total bakery snobs. They do not hold back in any way from telling me what they think of what I have baked up. Liam, our oldest, grades on a A-F scale. And I have received quite a few F’s along the way.
I considered myself an ‘okay’ home baker when I started my way through BFMHTY. Now, I am very comfortable tweaking recipes and swapping out ingredients. (Almost to a fault.) I have made some of the best online friends a girl could have through TWD. That is the very best thing that has come out of this 4 year journey for me. The friendships I have made, I have no doubt, will last my lifetime.
Thank you to Jules for helping me out when life got so tough for me 2 years ago, and for continuing to be a source of support and endless humor. To the rest of my TWD family- Thanks for sticking it out with me. Love you all.
Dorie, sweet, sweet, Dorie– thank you, again for all of your support, encouragement and enthusiasm. I truly value your friendship. And I will forever be grateful to you for writing this book, that brought so many of us together. It was a life changer, not only for me, but for a good many of us in TWD.
For those joining us for the next round of TWD. We will begin to tackle Baking with Julia starting in February of 2012. If you have not bought your book yet, go buy it now!
So, Jules called me way back in October. We talked about how TWD: BFMHTY was quickly wrapping up. We needed to sort out the recipes left and who was going to make what. I contacted Dorie, so she could pick one, and I told Jules, “Just tell me what I am supposed to make.” Again, this was back in October.
I knew the date was coming up, I needed to get on the horn with the ice cream. Right, make the ice cream. So, I set out to make it last weekend. Alas, I was missing the blueberry jam. I could have subbed cherry or raspberry, but I was making a great attempt at not messing with the recipe. Over the past 4 years, I have become very comfortable with substituting ingredients. I don’t think twice before doing so. But, since this is the last time I would be hosting TWD for this book, I wanted to stick to the recipe. 2 store trips later and still no jam. What the hell, Laurie?
Fast forward this past Saturday, I had a list for the store, but had been procrastinating going to the store. I am a professional procrastinator. Finally, my good friend Peabody said “Go buy ice cream stuff!!” And I did. The end.
Okay, not the end. I think I should say a little something about TWD now. Almost 4 years ago, on this very little blog, I asked if anyone would want to join me in baking once a week from Baking From My Home to Yours, by the lovely Dorie Greenspan. At the time, I thought nothing of it. I figured I would get 2-3 people who read my blog to do it with me. TWD quickly grew and grew. It was quite overwhelming. Then, over the 4 years it took to complete this book, we have dwindled down to a very hardcore group of members. I want to thank each and every one of you for going on this journey. I hope that you enjoyed it as much as I have. I hope you will all consider joining the next phase, with Baking with Julia, which starts in February 2012.
Back to the ice cream. We froze it. We tried it. I love homemade ice cream, I just wish my ice cream maker would allow me to make more in a batch. This one got mixed bag of reviews. That is the norm in this household, though. I say give it a shot and see what you think. You may just be a chocolate blueberry kind of person, you never know until you try.
Unbelievably Good Chocolate Blueberry Ice Cream
5 ounces semisweet chocolate, finely chopped
1 cup whole milk
1/2 cup heavy cream
3 large egg yolks
3 tablespoons sugar
5 tablespoons premium-quality blueberry preserves
Put the chocolate in a 1-quart glass measuring cup or heatproof bow.
Bring the milk and heavy cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid– this will temper, or warm, the yolks so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the back of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and pour the custard over the chopped chocolate.
Let the mixture sit for 1 minute, then, using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
Refrigerate the custard until the chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping, or warm it in the microwave using 5-second spurts of heat. Serve the ice cream on its own or over the equally luscious Double-Crusted Blueberry Pie.
Storing: Packed tightly in a covered container, the ice cream will keep in the freezer for about 2 weeks.
Go check out the Tuesdays with Dorie site for more reviews on this week’s ice cream.
They are muffins. Albeit muffins without lemon or poppyseeds. But, they are still indeed muffins.
When I went to make them, it hit me that I had no lemons. Nor did we have poppyseeds. So, they became blood orange muffins. We liked them all the same. Colby ate 2 before they were even done cooling. I’d say that means they were a success.
Check out the TWD LYL post for all the rest of what should be lemon poppyseed muffins.
Tarte Fine. This was so easy to throw together! Why was I dragging my feet? I need a TWD member to get up in my grill and harass me about blogging. I make 85% of the recipes along with the group. But, I rarely blog them. What is my problem? For reals, if someone wants to harass me about blogging, please do. You have my email addy. Please. I beg you.
This tart kind of made my day.
I’m about to get serious here, so if you are having a really good day and want to move along and not hear some heavy stuff, move along now. Now. Okay, Ive been reading almost non-stop for days about biomedical treatments for autism and it is blowing my mind. I have been having a rough time sleeping because my head is so full from all this new alternative therapy junk I have filled it with. I do not like to get political, at least not in public, but I read 2 books this weekend and they were eye openers. The website generationrescue.com also blew my mind. And talkaboutcuringautism.org is another one. WOW! Waiting to talk to the Neuro about everything I have learned and possibly putting Colby on a new diet. We will see! It is hard being truly hopeful. But really, what other choice is there?
Next on my list today was my middle boy, Brody getting bullied on the bus. A kid is hitting the hell out of him. Last year, Liam has several altercations with this bullys older brother. What the hell? How do parents turn a blind eye to their children physically harming another child? I was furious. So, I called the kids parent. This is how it went..
“May I speak with your mother please?”
The daughter hung up on me. A call was placed to the principal instead.
Like I said, the Tarte Fine made my day.
We are on vacation at Myo Beach again. I was lucky that I have made this tart several times and had a photo in the archives. Ive been keeping up with the TWD baking part just fine, but lousy with the blogging part. These are the times I love my photo archives.
This tart is so easy to throw together. If you have all the ingredients on hand, it comes together in minutes. I love the fresh summery peaches with the very simple homey custard. The almonds add a good crunch. 5 stars in our book.
Im on vacation. This cake was gone so fast, that there were no slices left to photograph. I couldn’t find rum. So… I added a little lemon zest to the cake and a little lemon juice to the syrup. Everyone loved it, and I will definitely make it again. Maybe this week!
It was easy. It rose well. And it tasted fantastic. I will definitely bake this bread again.
I stuck to the recipe this time. Only thing I changed was whiskeying up the raisins because mine were dug up from a container in the back of the pantry. The dough came together, just as it should, though not as wet as Dorie described. I forged on. It rose in the right time, rolled out well, rolled up well and baked up perfect. We toasted it up for breakfast 2 days in row. What a sweet weekend breakfast.