BWD: Blue Cheese Bites

 

 

The day before baking, I prepared the batter.  It’s convenient because it uses just one bowl, and it’s ready to spoon into the mini muffin pan.  I only baked what I needed, 6 bites each time, and the pan even fit in my toaster oven, so that was a plus.  The blue cheese wasn’t overpowering, but added just enough saltiness and background flavor to the dried fruit.  I used cut-up prunes instead of figs (not a fan), and I might try apricots next time, since this is a delicious and easy recipe.

Head over to the Tuesdays with Dorie website to see what the other bakers made.

Pletzels!

 

 

This month, thanks to Karen of Karen’s Kitchen Stories, the Babes are baking pletzels. Pletzel means board, and this is basically an onion and poppy seed board, popular in Jewish bakeries several decades ago.  While this particular recipe uses a bialy-type dough, I have a recipe that calls for a challah or brioche dough for added richness.

I spread this out over several days.  Day one, I chopped a huge amount of onions.  Day two, I made the dough and put it into the refrigerator for its overnight stay.  I also used my slow cooker to caramelize the onions.  That took about seven hours in all.  They may have been a bit on the darker side, but they were delicious and the whole house smelled great while they were cooking.  After cooking, they went into the refrigerator as well.  Day three, I prepared the dough, slathered on the cooked onions, sprinkled on the poppy seeds, and baked the pletzel.  It turned out great, and was a delicious accompaniment to several meals.

Breaking the process into multiple steps makes the bake less intimidating, and when it’s time, all the components are ready to assemble.  For the recipe, go to Karen’s website, and also check in with the other Babes to see their take on this pletzel.

 

Bread Baking Babes:

• 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

 

 

BWD: Scones Pudding

 

For the first September challenge, I made the Scones Pudding, using day-old Buttermilk Scones.  Now, I ask you:  is there such a thing as a leftover scone?  Not in this house, that’s for sure.  This recipe required a newly baked batch of scones, five of which were allowed to sit around for a few days.  That feat alone -- that they weren’t consumed -- was amazing.   

I also made just a small batch of lemon curd.  I love everything lemon, but a small amount was the perfect decision.  I used cardamom to flavor the custard so the spice wouldn’t overwhelm the lemon. The end result was a delicious lemon-flavored scone pudding with a tasty layer of sliced apples as the topping.

To check out what the other BWD bakers made, head over to the Tuesdays with Dorie website.

 

BWD: Buttermilk Scones

 

My second August post for Baking with Dorie is one of my favorite, and frequently baked, recipes:  Buttermilk Scones.  While I try to keep some in the freezer for a quick bread-fix, they disappear way too quickly.  I use buttermilk from Trader Joe’s, and, for what it’s worth, it lasts forever, so I always have buttermilk available.  Sure, I have the powdered stuff (for backup), but it’s just not the same.  Upon checking the freezer, it seems I need to bake some more!

Check out the other links at Tuesdays with Dorie.

 

 

 

Inside Out Coconut Buns for the Babes

 

 

Our Kitchen of the Month for August is Aparna, of My Diverse Kitchen.  Aparna asked us to make Inside-Out Coconut Buns, a delicious sweet roll with a buttery coconut filling.  

 

The initial proofing took a bit longer than the recipe said, but the rolls, themselves, rose within the specified time limit.  I checked out different shaping techniques and settled on this twisty one with swirls of filling peeking out from the roll.

 

I tried to limit myself to one bun at a time, so it’s a good thing the recipe only made six!  I loved the sweet dough and the yummy coconut filling.

 

Go to Aparna’s website to get the background story for these rolls as well as the recipe.  They are fairly straightforward to make, so it’s well worth it to set aside some time to create such a delicious treat.

 

 

TWD: Tomato Tart

 

Recently, I attended a Sunday brunch potluck for my quilt guild.  I brought the Tomato Tart as a savory offering.  The sliced tomatoes were placed decoratively upon a bed of honey-mustard.  You can adjust the mixture, making it sweeter or more tangy, depending on your preference.  For the crust, I used the savory galette dough, and for the cheese, I used my favorite blend, Quattro Formaggio from Trader Joe’s.  There were a few pieces left over, which I enjoyed eating the next day.