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Breads and muffins Breakfast/Brunch Dessert Recipes

Daring Bakers' Challenge: Nutella, chocolate, honey caramel, almond and blueberry croissant

This is a challenge I could really appreciate!  Freshly baked croissants, using Julia Child’s recipe.  What could be better?  Although I love them I’ve never attempted these before and I have to admit it takes a while, mostly just waiting for them to rise though so the actual work wasn’t …

Appetizers and Soups Breakfast/Brunch Main Dishes Quick and Simple Recipes

Potato LeekTart

Potato Leek Tart

I’m sad to say this dish was just not very photogenic.  It has great flavor and was a big hit with family and friends but I just couldn’t get a good picture so I had put off posting it.  However, it was very tasty and I’ve been requested to put it up so here it is!
Printable Recipe for Potato Leek Tart
Ingredients:
1 pkg frozen puff pastry
4 slices of bacon chopped finely (optional)
2 large well washed and finely sliced leeks
3 cloves garlic
1/2 teaspoon pepper
1 lb peeled medium diced potatoes (I used Yukon Gold)
1 cup heavy cream
4 ounces finely grated Gruyère cheese
Procedure:
Puff Pastry

Place both sheets of pastry on a jelly roll pan pinching together the sheets in the middle to make one single layers and bake at 400 degrees for approx 5 minutes – it will not be fully done.  Remove from the oven and set aside, then reduce the oven temperature to 350 degrees.
Boil the potatoes in a large pot for 15-20 minutes, they should be firm but mostly cooked.
In a  large skillet or dutch oven, fry the bacon pieces until crisp.
Saute the leeks until wilted

Saute Leeks

Add the sliced leeks and cook until wilted.
Add garlic and pepper

Saute with garlic and pepper

Add the garlic and pepper and sauté for 1 minute
Add cream

Add the cream 1/4 cup at a time while stirring constantly and allow most of it to absorb before adding another 1/4 cup.
Add potatoes

Mix well

Add the potatoes and mix well.
Add cheese

Add 1/2 of the cheese
Spread on tart shell

Pour onto the partially baked tart shell and spread evenly.
Add cheese

Sprinkle with the remaining grated cheese.  Bake for about 30 minutes or until the filling is browned and bubbling.
Baked potato leek tart

Breads and muffins Breakfast/Brunch Dessert Food photography Pasta/Pizza Photography Recipes

Daring Baker’s Challenge – Coffee Cake – Lime Cream with Coconut and Pizza

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.  Since the recipe conveniently makes enough for two coffee cakes, I made a sweet (lime cream and …

Breads and muffins Breakfast/Brunch Food photography Photography Recipes

Lemon Basil Olive Oil Muffins – taste great and relatively healthy

Lemon Olive Oil Basil Muffins

So far I’ve been dismal in my attempts to be more healthy but today I made progress and it wasn’t even painful.   Don’t worry, I’m not up to tofu yet and my “no carb left behind” lifestyle will surely take time to reform but I’m making baby steps.  These muffins are really good and an improvement over my usual; by my standards these are positively healthy with eggs for protein, olive oil not butter, not too much sugar (which you could replace with Splenda) and whole wheat flour.  Of course, nobody can expect miracles overnight so I stuck with real sugar and a “white whole wheat” from King Arthur Flour.  According to the package it is “100% of the wheat germ and bran” with a “lighter color and milder flavor” which seemed like a good thing for a lemon theme.  They are not “cakey” but more dense, like the texture of a corn muffin but without the corn flavor.  They are sweet enough to eat for breakfast, but not so sweet you couldn’t serve with a meal, especially if you leave off the glaze.

Ingredients

The ingredients are:

  • 4 cups whole-wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar (or Splenda)
  • 4 lemons, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • 6 eggs
  • 1 Tablespoon fresh basil chopped finely
  • 1/2 cup powdered sugar

Pre-heat the oven to 375 degrees.

1.  Mix the flour, baking powder and salt in a large bowl and set aside.

Use zester - bigger strips
Use microplane for finer zest
Juice

2.  Zest and juice the lemons.  Use the zester for one lemon and the microplane for three.  Reserve the juice and zest (fine) of one lemon for the glaze.

Sugar and lemon zest (strips and fine)

3.  In the mixing bowl add the sugar and lemon zest and add the olive oil mixing on high speed.

Sugar, lemon zest and eggs

4.  Add the eggs one at a time.

5.  Add 1/2 the flour mixture, then half the lemon juice mixing on low speed.  Then add the remaining flour mixture and juice.

Batter

6.  Add the basil and mix well.  Of course you could leave this out, but it is surprisingly good, just enough to taste but not overpowering.  You may have to scrape some lemon zest off the beaters, I find it best to use a spatula to do a final mix to make sure everything is well-distributed.

Muffins ready to bake

7.  Place the batter in the muffin tins.  I used mini-muffins and muffin top pans because I like the crispy outside.

Bake for 20-25 minutes until a toothpick stuck in the middle comes out clean.

Mini's baked
Muffin tops baked

Cool

 

Glaze

 

To make the glaze, in a small bowl add lemon juice to the powdered sugar until it forms a fairly thin glaze.  Either use a pastry brush or dip the tops of the muffins into the bowl to coat the tops of each muffin.

 

Glazed

 

Let them sit uncovered for about 1/2 hour and the glaze will soak in and form a thin crust.

 

Served

 

 

Breakfast/Brunch candy Dessert Food photography gifts Photography Recipes

Daring Bakers Challenge – Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration. I have never made Stollen, but …