magazine recipes

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I have a problem. I’m sure many of you have the same problem. Anytime I see a recipe I like in a magazine I rip it out and add it to the pile. I like a lot of recipes.
I’m slowly ending subscriptions to magazines and I don’t buy magazines at the store anymore so my pile of recipes isn’t growing as fast as it did in the past.
My pile currently resides in the library closet. By library I mean our spare room with piles of books, bags of old clothes that need to be donated, and junk that has no other home. Nothing as fancy as shelves.

How do you organize your magazine recipes? In the past I tried organizing by type. Now I think I’m going to try organization by month of publication. That way when it’s February 2014, I can look at my February pile and pick a seasonally appropriate recipe. I don’t know. I probably should just throw them all away. Until I do, I’m challenging myself to make two magazine recipes a month.

Crumpets!

Crumpets! It’s almost impossible to say crumpets without an exclamation mark when you’ve made your own at home. Even Paul labeled the folder with pictures from this session as Crumpets!.

The word crumpet is used as a slightly derogatory slang word in England, similar to tart. However, there is nothing derogatory about the grilled bread treat. Especially when it’s slathered in butter and jam.

Homemade crumpets couldn’t be easier and are made entirely on the griddle unlike English muffins which are started on the stove and end up in the oven.

You simply mix up the ingredients, let the batter rest for an hour, and then scoop it onto the griddle to cook. The King Arthur Flour blog has great step by step instructions with pictures. Within minutes you’ll have ready-to-eat crumpets to top any way you please.

Have you had the chance to try Biscoff Spread yet? Thanks to my bookclub friends who have been raving about it for months, I finally brokedown and bought some. We tried it for the first time decadently spread on our freshly made crumpets. And, oh my, I’m venturing to say it’s better than Nutella.

I’ll have a bit of this crumpet. 😉

Crumpets! Recipe

Photos by Paulrus

Wispa Brownies

Paul introduced me to Wispa chocolate bars. He goes crazy for them. His whole family goes crazy for them. When relatives visit from England they bring bags of Wispas and other English chocolate treats. I think it’s a requirement for allowing them to visit. When Cadbury, the maker of Wispas, discontinued the brand in 2003 there was a massive uproar in the UK which spawned a successful internet campaign to bring the bar back.

It used to be tricky to find Wispas in the States, hence the hoarding by Paul and his family. Now you can find Wispas at any World Market or gourmet grocery. Because of this, Paul subtly (not) suggests  baking with his favorite candy bar. I successfully baked Wispa Chip Cookies–Alton Brown’s The Chewy subbing chopped up Wispas for the chocolate chips. Unfortunately this was done before I returned to blogging and I can’t share the results with you. I can, however, share these glorious Wispa Brownies.

I made the Classic Brownie recipe from Dorie Greenspan’s Baking…From My Home to Yours subbing the chopped up Wispas for walnuts. I think the next time I make these brownies I will leave the bars whole or use 4 bars instead of THE LAST TWO BARS in the house. The chopped up Wispas got a little lost in the brownie goodness.

Anne Strawberry hosted the recipe when the Tuesdays with Dorie Bakers blogged about Classic Brownies in September of 2011. You can find the recipe HERE.

Photo by Paulrus

{TWD v2.0} White Loaves

I love baking bread. The magic of yeast and flour and water and salt coming together to create a meal. I love the feel of the formed dough  in my hands. It feels alive and full of energy. When the bread rises, it’s like POW. I’m alive! Then  in the oven the bread rises some more and gains it final shape with a nice crust. Once baked, we all have to wait patiently while the bread cools. There are different opinions on how long bread should cool. The Fresh Loaf has an interesting discussion. I tend to let bread cool for at least hour. However, it’s not just me anymore.  Both Paul & Nani #17 circle the kitchen island waiting for me to say okay. I don’t know what Nani’s waiting for; he doesn’t get bread.

I created Pink Stripes to join the original Tuesdays with Dorie (TWD) and because of it I’ve met and shared with an amazing group of people. My life got hectic and I didn’t have much time to bake and blog. The original TWD ended with celebration late last year and the group announced the creation of a new TWD. The new group will bake through Dorie Greenspan’s Baking with Julia. I had the book and missed the baking and blogging life. TWD v2.0 was just what I needed for motivation to end my sabbatical.

This week’s recipe: White Loaves was hosted by Laurie of Slush and Jules of Someone’s in the Kitchen

Photo by Paulrus

World Nutella Day 2012: Nutella-Swirl Pound Cake

Happy World Nutella Day! I’m excited to be back after missing last year’s celebration. I almost missed it again, having only realized it was happening a couple days ago.  I quickly searched for a recipe I could make that wasn’t too time-consuming and one that I had all the ingredients on hand.

Nutella-Swirl Pound Cake from Food & Wine fit the bill. Not only was it easy to bake, my swirl worked! I have a problem with swirl cakes. It’s got a pretty good swirl and a great taste. Not dry and the Nutella to cake ratio was perfect. No need for whipped cream or fruit with this cake. You can find the recipe HERE.

“Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Sunday, February 5th “World Nutella Day 2012″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.”

Photos by Paulrus