This is it! I finally made it to the finale! This has been a long and tiring journey and I feel so close to the ending. But to drag it out a little further, I’m going to do something a little different for this signature challenge. The original signature challenge was to make four loaves of three different types of bread. One loaf needed to be shaped and one loaf needed to use an alternative flour While I didn’t want to stray away from the challenge, I did split the three recipes into three different posts. And this is the final post of the three! It’s time for the Rye Soda Bread! I wanted to give myself a bit of a challenge by making a bread that did not require yeast. On the plus side, I didn’t have to wait for the dough to rise. On the negative side, I don’t have the yeast to make sure the texture of the bread is right!
I finally made it to the finale! This has been a long and tiring journey and I feel so close to the ending. But to drag it out a little further, I’m going to do something a little different for this signature challenge. The original signature challenge was to make four loaves of three distinct types of bread. One loaf needed to be shaped and one loaf needed to use an alternative flour Since I did the roast garlic and herb bread last time, it’s time to move onto the spelt loaf! Not only does this loaf use an alternative flour but I also decided to shape it. One loaf! Both requirements! While I like this loaf, the one I’m posting next week is my favorite so stay tuned for more 😊
I am still without a kitchen, so I am on to my next Insta-Pot recipe: Pear sauce! I know what you might be thinking, wait, pear sauce? Like apple sauce? Yup! Pear sauce is exactly like apple sauce, and it is extremely simple to make! The reason that I chose to do pear sauce is because I had a lot of pears! When pear trees bear fruit, they can be very, very prolific. Since I needed to do something with all these pears, pear sauce seemed like the perfect solution.
I’m not going to lie. I was very intimated by the idea of making Stroopwafels as a part of the technical challenge. I have been in love with stroopwafels for many years, ever since my brother brought them home after traveling around Europe. They are a thin waffle, almost cookie like in thinness, but waffle like in their size, that have been cut in half a filled with a delicious, spiced caramel filling. But the only way to get over being intimated by something is to face it head on. And technical challenges are all about facing the unknown.
The technical challenge for bread week is one that I have never seen before: a cottage loaf. After looking at the ingredients, I decided it’s basically a loaf of white bread enriched with butter and shaped in a particular way. I love how a cottage loaf looks like two loaves stacked on top of each other. But even though this is a simple recipe, I found there are a lot of places to go wrong! Let’s get into this delicious technical challenge. Continue Reading →
It's bread week and I cannot be more excited. I love bread. I’m not great at bread but I adore making it. The Signature Challenge for Bread Week is a Teacakes! And I have no idea what a teacake is… and I don’t think I’m alone. It seems that the teacakes made on GBBO is a food specific to Britain. The show defined a teacake as an enriched dough with extra fats, sugar, eggs and fruit. Fruit apparently is a key ingredient. Continue Reading →
Snickerdoodles are such an underrated cookie. While the most common cookies tend to be sugar cookies or chocolate chip cookies, Snickerdoodles are so delicious that they deserve to be close to the top of the cookie hierarchy. One of the unique characteristics of a snickerdoodle is the sugar and cinnamon crust that surrounds the cookie. This gives each cookie a crisp coating which is a delightful contrast to the soft texture of each cookie. Ok, I need to go eat one of these before getting any further. Continue Reading →
Cornbread has been one of my favorite foods from a young age. I just love the taste and texture. I could eat cornbread with any meal and at any time. So, I thought, why not make cornbread to be an easy snack? And the baking tray I used made the cornbread into bite sized snacks that can truly be enjoyed at any time. Seriously. All the time. Even though the bites are small, the cornbread texture is still light and fluffy. Continue Reading →
day, maybe it’s gotten a little too ripe and the only way to save it is to bake it. Whatever the reason, I have a few recipes up my sleeve to handle these situations and apple muffins are one of them. Apples are a remarkably interesting fruit to work with because they don’t really blend. They will stay chunky even if they have a soft texture that alternates the mouthfeel between the dough and tender apples. Continue Reading →
Since I made hummus last week, I wanted to try my hand at making a something to dip into it! Crackers seemed like a good place to start since it’s always been a curiosity for me. Since I do love the buttery crackers I can get from store, a butter-based cracker sounded like a good way to go! I don’t normally work with a non-yeast dough, so this was definitely a fun new endeavor. Continue Reading →
Hummus is one of my favorite foods because it is filling and delicious. It’s great as a snack, or sometimes I may eat it as a meal, and it can be enjoyed with bread, crackers, carrot, and so many other possibilities. And since it’s so simple, it doesn’t take much effort to make which can be great where you’re really hungry and need to whip up something quickly. Continue Reading →
I can’t lie, I love chocolate. Chocolate chip cookies have always been my favorite but this recipe allowed me to indulge on chocolate even more. And the soft texture is absolutely perfect, it feels like this cookie is the perfect combination of chewy and soft that I’ve been aiming for. I do believe this recipe will end up being one of my go to recipes as these got devoured very very quickly. Continue Reading →