Tuesday, July 14, 2009
Our TWD treat of the week was picked by Denise of Chez Us, she chose Brioche Plum Tart, thank you Denise! You can visit her site for the recipe if you would like to give this a try.
I had plums all ready to go into this but this morning while my dough was resting I visited Michelle's site and fell in love with her blueberry brioche and since I had some blueberries to use up, I decided to save the plums for another day and go the blueberry route.
I used orange marmalade as my 'jam' since the blueberry orange combo is one I really enjoy.
I baked in my 10 inch heart tart pan at 375 (since it is a darker tart pan I didn't want it way over browned on the outside) for 25 minutes and my tart was done!
After trying this I have a hard time calling it a tart, to me it is more of a brioche baked in a tart pan :) While I was pressing the dough into the pan, I thought to myself I could probably do two tarts, one blueberry and one plum, and have a thinner "crust" but I decided not to, but now I know that would have worked out fine.
And there you have it, a very nice blueberry breakfast bread type tart that the kids really enjoyed and I had the pleasure of making!
Sunday, July 12, 2009
Just a quick little very late post for Sweet Melissa Sundays -- I know I haven't posted in the past few Sundays but I've been trying to bake along, for some reason this has been the busiest time of year for us. Anyway, just wanted to share a picture of those Butterscotch Cashew Bars we made a few weeks ago, picked by Pamela of Cookies with Boys , thank you Pamela, these were wonderful! You can find the recipe for these bars here at Pamela's site. When it was my week to pick I asked my husband to guess which recipe he thought I was going to choose and he thought I would pick these since I absolutely love butterscotch and cashews :)
Yesterday was my birthday and I was planning on making the blueberry cheesecake, but we ended up taking a spur of the moment trip to Lake Michigan, after my husband suggested that and dinner at a waterfront restaurant, how could I say no? I'm hoping to make my cheesecake today, it sounds so good!
Tuesday, July 7, 2009
This is going to be a super quick post, we've been having company and keeping extra busy over the long holiday weekend. Today's TWD treat is picked by Lisa of Surviving Oz, who recently won the TWD logo contest by designing a beautiful logo for our group, thank you Lisa! The brownies are done and look wonderful, won't serve them until later though so no comments yet on taste or texture. My only change was to use semisweet chocolate chips instead of the chopped chocolate, I'm excited about the cinnamon and coffee flavors and can't wait to give these a try. I baked in a small rectangle tart pan and they look so delicious!
I hope everyone had a wonderful 4th of July -- we are going out of town today but I can't wait to get some free computer time and visit all of my blogging friends when we are home!
Happy 4th from my little messy guy!
Friday, July 3, 2009
1 package (1 tablespoon) active dry yeast
3 1/2 cups flour
1 1/4 cups warm water
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon sugar
In a mixing bowl, combine yeast with 1 1/2 cups of flour. Combine water, oil, salt, and sugar and add to yeast mixture. Beat for 1/2 minute with an electric mixer at low speed; then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough.
Put in a greased bowl in a warm spot, cover, and let rise for 45 minutes. Punch dough down, divide into 12 pieces, and roll each into a ball. Let rest for 10 minutes.
Flatten each ball into a 5-inch circle. Place on a greased baking sheet; cover and let rest for 20 to 30 minutes. Preheat oven to 200°C. (392 F -- I used 395)
Bake for 9 to 10 minutes, until puffed and lightly browned on bottom. Immediately wrap in foil and cool.
Wednesday, July 1, 2009
I have a pizza baking 'system' that I've come up with -- I usually bake my pizza on a pan (cookie sheet) and then slide it off of the sheet right on to the oven rack for the last couple of minutes and turn on the broiler to brown the topping. That has worked out the best. The first couple of times I used the pizza stone the top was underdone in my opinion, while the crust was a little too crusty. So I've gotten to the point where to get pizzas just perfect I start on the pan, bake almost completely, broil for a minute to get the top "well done" -- then slide the pizza into the lower oven on the pizza stone for a couple of minutes to crisp up that bottom. It sounds like a lot of work, but really it's not that bad, and it makes the absolute best homemade pizza I've been able to come up with. I'm always getting compliments, and even my super picky husband loves my pizza, although we of course disagree on toppings :)
My old basic pizza sauce started with tomato paste, but lately I've fallen for San Marzano tomatoes, and am experimenting with different brands to find my favorite. My last order of San Marzanos were DeLallo Organic, with the controversial DOP stamps on the label.
These tomatoes are wonderful, they do contain basil, which some San Marzano fans say masks true flavor, but I like basil and don't mind the extra big leaf packed with my tomatoes. Below is a photo of exactly what you get in a can of DeLallo San Marzanos. Yum! I would order this brand again.
To make a simple sauce with the San Marzanos, I just mash they gently with a potato masher, add a touch of sea salt and a touch of sugar. Sometimes I add some minced fresh basil, as well as roasted garlic for a deeper sauce flavor.
I'm also a fan of white pizzas, which I've heard refer to both pizzas with an alfredo sauce or pizzas with no sauce or just olive oil. This one is a Greek inspired white pizza...
topped with Halloumi -- one of my favorite cheeses, thanks to many trips to Greektown when I was younger -- and also crumbled feta and sliced jumbo black olives, drizzled with olive oil and baked. So delicious!
My husband doesn't like black olives or tomatoes, but prefers a more traditional American pizza with lots of cheese and pepperoni. The kids love pizza nights and making their own creations, and are getting more adventurous with their toppings, which is always nice for me to see. Pizza night is fun night around here!