Leaf Shaped Fougasse

Damn you salty herby bread stick. The dough was just too much for my poor little hand mixer. One of the dough hooks twisted right in half. I tried to continue mixing/kneading the dough by hand, but it was just too tough and I didn't make it very long.

The final result was fine. I can't say much other than it tasted like a breadstick. I love dipping bread in oil and balsamic vinegar, so in the end it was a nice treat.

Since this dough was the base of focaccia, and I had images of an airy bread product. I decided not to shape the second ball of dough, I didn't want to create more surface space. Instead I left the mound to rise as a complete oval.

The final result didn't have that baking soda fizz texture I was dreaming of. I need to figure out what kind of bread I am thinking of. This bread was soft and dense. It could have been from a lack of mixing, or not leaving it to rise long enough. It was really tasty and both Andrew and I preferred the oval to the leaf shaped. I definitely will try it again next time I need to serve a bread before dinner. It will be nice to see if it turns out differently, and I will be happy to serve breadsticks and wedges.

Double Chocolate Cookies

Wow these cookies are insanely good. I was going to cut the recipe in half, but at the last minute decided to make the entire recipe. I am so glad I did because we enjoyed every last crumb, but I am also very happy I didn't sit and eat them all, which I could very well have done.

The batter was fantastic. I started out with a bowl that was too small and the creamy vanilla coffee flavoured batter was really yummy. I was almost sad to mix it with the chocolate. But then I did, and wow a whole new tasty treat.

Andrew's description of the cookies is right on. He calls them the chocolate chip cookies that got taken over by the chocolate chips. The whole thing is a melty chocolate chip with chocolate chucks throughout. I would love to make more of these cookies, but I am afraid that I will have to spend every other waking hour at the gym.

I never counted how many cookies were finally produced, I stopped at 40. These were not bite sized, but regular full out. I took most of them on a camping trip. I brought them out on the first night when people started making smores. Everyone was very fond of them and requested them in the evenings and throughout the days. I also found they made great cookie sandwiches with roasted marshmallow filling. That is how we finished off the last couple. Andrew introduced me to roasted marshmallows via a stovetop element.

Busy Little Baker

I am not sure what I have been doing, but I have been super busy. Maybe just life... or maybe my husband, the new graduate, is actually at home during daylight hours, and awake!

I have been keeping up with the Baking Beauties, I have just been a bad blogger. I will post all the entries next, because there have been some wonderful creations. But first here are some random things I have been whipping up.

I made a no bake, raw food diet friendly - Key Lime tart. I thought I had a picture but now can't find one. They had a chocolate, coconut, pecan, and raisin crust. The filling was an insanely sweet lime and avocado puree. It was pretty intense. But really tasty. I have also been trying my hand at some Indian dishes which have been great successes.

I am super proud of my beef and onion pies. I can't believe how well the little pies turned out. I used the crust recipe from the Blueberry-Nectarine Pie. The filling was courtesy of a Jamie Oliver recipe. These were a thumbs up from my picky Andrew.

I am starting to feel like a baker. Which is crazy to say, and I am really proud. People even started calling me a baker and expecting treats. I will let you know these are people who has been fed Double Chocolate Cookies (I think that is really all I need to say). My cupboards were getting full of odds and ends. I always chuckle and think of Tina's Chocolate Salami, so I whipped up a Chocolate Pizza. Shortbread crust, with a chocolate whipping cream and butter sauce. The topping was an assortment of random nuts and shaved coconut. It was mmmmm tasty!

Blueberry-Nectarine Pie

All I can say is wow! This is a fantastic pie! All plates were licked clean. I still can't believe I shared.

I love blueberry pie. I tried once to make it from canned filling and frozen pie crust, and it tasted exactly like cans and freezer. So for this time around everything was going to be different. I took the opportunity to buy all fresh ingredients. It was so hard not to eat those sweet smelling nectarines.

I was a little concerned about making the crust. I have a problem where the first time I make a recipe it turns out great, and then the second time around, even when I measure and pay close attention, it bombs terribly. But thankfully the crust worked out really well. I didn't realize the egg wash would brown as it did - this was my first solid crust top and it looked like a messy paint job - I definitely will pay closer attention next time.

The pie filling is the perfect balance of sweetness, not too much added sugar and a nice cut of lemon.

I was really happy I presented the pie before cutting it. Once the knife broke through the crust the filling came rushing out. Everyone was served wonderful intact wedges of crust with slopped filling all over the plate. It looked like a complete mess, but tasted like a little piece of heaven.