I’m good. Yes, I’m patting myself on the back for baking AND writing three posts this week. And I have the burn from a 500° F oven on my hand to prove it.
The next bread for me to bake from the Bread Baker’s Apprentice as part of the Challenge was Lavash Crackers. Instead of making the crackers, I decided to make the optional pitas. The recipe yielded six 2-ounce pitas. Which wasn’t enough because these were so delicious. Not dry, like store-bought pitas. Fluffy and light, these were perfect.
Baking pitas is fun too. You roll them in balls and then flatten them into 1/4″ thick circles. Toss them on the baking stone (it’s here where I burnt my hand). Watch them as they bake and as soon as they puff up and form pita balloons, you count to 10 and then they are done.
I don’t want to speak too soon, but I’m back in the groove of baking. It’s a good thing. I like baking. 😛 This week’s Tuesdays with Dorie recipe selection was Soft Chocolate and Raspberry Tart. Trader Joes didn’t have fresh raspberries and Dorie Greenspan conveniently suggested using jarred cherries as a replacement in the “Playing Around” section. Trader Joes had jarred cherries.
I made 1/4 of the recipe and made a mini-tart. I did make the full-recipe of the Sweet Tart Crust with Nuts and the other three mini-tart pans are in my freezer waiting to be used sometime in the future. My freezer is getting quite full with baked goods and things that need to be baked. I may need to invite a bunch of people over and have a eat-my-freezer party.
Anyway, the tart was delicious. I’m a big fan of chocolate and cherries. The tart crust was great too.
Thanks to Rachelle of Mommy? I’m Hungry! for hosting this week. If you would like the recipe, visit her blog or buy the book.
Wow. It’s been a while. Hello, kitchen. How you doin’? Yes, I’m back in the kitchen and baking again. And it feels great. Too much time has passed since I used it last.
I finally returned to baking with this week’s Sweet Melissa Sundays selection: Carrot Cake with Fresh Orange Cream Cheese Frosting.
I like carrot cake. I think it’s niftier with raisins, which this recipe didn’t have. So I added raisins, which I made drunk by soaking them in rum first. YUM. I also halved the recipe and baked three mini-cakes in my 4″ inch round pans. One went into the freezer for carrot cake emergencies, one went to a party, and one went to the family.
Thank you to Julie of A Little Bit of Everything for hosting this week’s selection. If you would like the recipe, visit her blog or buy the book–The Sweet Melissa Baking Book.
You know it’s bad when your mother’s friends ask her why you haven’t been blogging. 😛
My plan is to post again soon. This weekend. With work & life, things have been a bit hectic. I’m having fun though!
This is where I need to be: