I’ve made it to week Seven! I honestly cannot believe how much I’ve done so far. This challenge was a lot more than I expected and I’m still three weeks away from the finale! But Week Seven is one that I have been both excited and nervous for; it’s Italian week! And the Signature challenge of Italian week is Cannoli!
I made it to the end of the Pudding Week! And this challenge was a doozy. The showstopper challenge was to make an ornamental trifle terrine. I was inspired by the trifle terrine made by Sophie on the show. Hers was a yuzu and raspberry trifle terrine. I didn’t have access to yuzu so I decided to go with something more accessible: a lemon and raspberry trifle terrine. This dessert was absolutely delicious. It did not last more than a day in the house because I wanted to eat all of it. But it also was an extremely complicated dish made up of six layers with five different recipes going on.
I was surprised to find that cherries were the one fruit I could not find at my local grocery store. They had pineapple, mango, even plantain! But no cherries. It was rather odd. So, to make my cherry jam, I ended up using frozen cherries. This really ended up being more of an experiment than I meant it to be. But it turned out nicely. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.
I don’t feel like Vanilla custard is a common dessert in the U.S. and that is a shame because it is so good. This custard is interesting because it lives between eggnog and crème brulé. It’s not as thin as an eggnog but not as thick as a custard used for crème brulé. Most of this recipe takes place over the stove and while it does require constant stirring, it is a fairly quick creation that can be used as a topping or side for many desserts. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.
rarely use fondant because it always seemed like a daunting tool. I heard so many people on baking shows complain about using this tool so I hesitated to add it into my baking repertoire. But Baking my way through Bake-Off made me confront my fear of fondant. And I am so glad I did. Fondant is such an amazing tool for decorating a cake. It holds it's shape well and is a great surface for painting. While it can be bought from the store, making it from scratch is quite satisfying.
There is a strange divide between people who like pancakes and people who like waffles. And then there are people like me. Floating in the middle because the taste feels so different even if the batter seems close to the same. One of the biggest perks from Pancakes is that they don’t require any special kitchen tools to make, all you need is a pan, a bowl and a whisk! And whipping up fluffy pancakes is only a few steps away. Continue Reading →
I have a very weird relationship with donuts. I remember many a road trip where we would pick up a box of donuts just after leaving home. And then I would pretend to be asleep just to avoid eating them. They were always so sweet and full of sugar that it make my teeth hurt. And those were my feelings as a child. Over time, I came to realize that I prefer the baked style of donut over the fried version and that opened me up to more options and flavors. I also found it fun to put my own spin on flavors because donuts really can act like a blank canvas. Continue Reading →