TWD/BWD: Cottage Berry Cobbler

 

 

The first bake of July is the Cottage Berry Cobbler.  I opted for a mixture of nectarines and blueberries, adding a bit of cardamom for a little extra flavor.  Also, I used the Tender Biscuit recipe on page 42, which I prefer.

 

Once again, I made just half a recipe, using a 6-inch pie tin.  Leftover uncooked biscuits were stored in the freezer for a future treat.

 

I served the cobbler with some homemade vanilla ice cream. I really enjoyed the sweet-tart flavors of the fruit along with texture of the biscuit topping and the creaminess of the ice cream.  Definitely a winner!

 

Stop by the Tuesdays with Dorie website to see which July recipe the other bakers chose. 

TWD/BWD: Cheddar-Scallion Scones

 

 

For the second June recipe, I chose to bake the Cheddar-Scallion Scones.  I have made these before, and they are always a welcome treat.  I keep the unbaked scones in the freezer, so I can have one or two freshly baked scones whenever I choose.

I rarely make sweet scones any more.  My go-to recipe is usually Dorie's Buttermilk Scones, since I always have buttermilk on hand.  Either scone is delicious, however!

Check out the other bakers at Tuesdays with Dorie to see which June recipe they made.

BBB: Tiger Bread Rolls

 

 

The Kitchen of the Month for June is Karen, of Karen’s Kitchen Stories.  Karen asked us to make Tiger Bread Rolls, a delicious roll with a soft crumb and a crunchy mottled crust, thanks to a rice flour paste applied before baking.  

 

I have made these before, on November 9, 2007, during a bread baking class.  We made Vienna rolls and used a Dutch Crunch topping, which is basically the same thing.  These are fun rolls to make, and even more fun to eat.

They are pretty straight-forward to make.  I used brown rice flour for the paste, since it’s what I had on hand.

 

For the background story about these rolls, and the recipe, head over to Karen’s website.  

Also take a look at what the other Babes made, and feel free to join us as a Buddy.

  

 

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen (Kitchen of the Month)
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

TWD/BWD: Rhubarb-Bottom Strawberry-Top Tart aka Berry Pudding

 

Today's post for Tuesdays with Dorie should have featured the Rhubarb-Bottom Strawberry-Top Tart.  However, I chose to play around and make the Berry Pudding, using local fresh strawberries.  I suspect I'm the only person in the universe who doesn't like rhubarb.

Our local strawberry season is coming to an end, sadly.  It runs from February to early June, and the berries are huge and delicious.  This pudding made a light and delicious dessert.  I used fresh lime zest as a garnish, and look forward to next season when I will make it again.

Check out Tuesdays with Dorie for more delights.

TWD/BWD: Curd, Cream, and Berry Cake

 

 

Who doesn't love blueberries and lemon?  For the Tuesdays with Dorie baking group, I made the Curd, Cream, using fresh blueberries as my berry of choice.

The cake is a delightful, tender cake, especially when soaked with an orange/lemon syrup.  The layers are filled with a mixture of mascarpone, whipped cream, and whipped egg whites, then topped with the blueberries and homemade lemon curd.  As you can see, I was very liberal with the lemon curd, one of my favorite treats..

I chose to make half a recipe (a 6" cake is exactly half of a 9").  It was the perfect size for me, and lasted for several days - with great willpower! 

The recipe for this cake can be found in Baking with Dorie by Dorie Greenspan.

BBB: Korean Cream Cheese Garlic Buns

 

This month, our Kitchen of the Month is Aparna, of My Diverse Kitchen.  Aparna asked us to bake a very interesting bread:  Korean Cream Cheese Garlic Buns, a popular street food that is both sweet and savory.  It is a delicious bun filled with cream cheese and dipped into a garlic butter sauce.  Who knew that a sweet garlic-flavored filling would taste so good? 

 

This was a straight-forward recipe to make, with good results.  I passed on the panko crumb topping, but that would add an extra crunch.  I also didn't refrigerate the leftover buns (bad me), but I'm still here so I wasn't poisoned.  Next time I would refrigerate and reheat them as needed.

 

For the recipe, head over to Aparna's blog.  If you feel like joining in, send your link and photo to Aparna by the end of May.  Also, take a look at what the other Babe's did.

 

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna  (Kitchen of the Month)
• Bread Experience  - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

TWD/BWD: Mocha-Walnut Torte plus

 

Two great selections from Baking with Dorie this month.

Today's post features a Mocha Walnut Torte, a flourless, chewy, nutty cake with chunks of walnuts and dark chocolate and a hint of coffee.  It lasts for several days, and can be baked ahead of time.

As an add-on this time, I'm also including the Cinnamon-Raisin bread from earlier this month.  It's a high-rising, delicious bread that I would definitely make again.  I used golden raisins as they are my preference in breads.

Once again, Dorie has offered two more great recipes!  Check out the Tuesdays with Dorie group to see what other bakers thought.