30 Oct
Daring Bakers: Pizza
Posted by Chelle as Daring Bakers, Pizza | 26 Comments
Otherwise known as The Great Pizza Tossing Debacle.
Okay so it wasn’t necessarily a debacle, I mean the pizza WAS edible, but things certainly didn’t go as smoothly as I had planned. I made the pizza on a Tuesday night with the plan to let it rest overnight in the fridge (per the recipe) and make it on Wednesday. Well, along came the migraine from hell that kept coming back off and on for a couple of days and needless to say I wasn’t interested in doing much of anything in the way of making food. So I ended up letting the dough sit in the fridge until Friday and although the recipe states that the dough can stay in there for up to 3 days, I have to think that perhaps it caused the dough to get too soft. The result was a less than stellar attempt at tossing.
28 Oct
Buttermilk-Chocolate Chip Crumb Cake
Posted by Chelle as Cakes | 18 Comments
I have had this crumb cake bookmarked for quite some time; as soon as I saw it sitting in my Google Reader it drew me in. I have developed a great preference for cakes, quick breads, and muffins/scones that use buttermilk - it definitely seems to bring out all of the other flavors and provides a richness that most other ingredients can’t accomplish.
I was trying to pinpoint the smell and flavor for the longest time and couldn’t figure out, and then I realized that it tastes like a donut! I’m not sure what contributes to that flavoring, but it definitely takes on the smell and taste of a donut. It goes without saying then that this is a fabulous cake and the crumb topping makes it absolutely delectable.
20 Oct
Chili… On a Chilly Fall Day
Posted by Chelle as Beef, Mexican | 11 Comments
Fall seems to have taken a permanent hold over the last few weeks and as a result, I’ve been craving a warm and hearty comfort meal full of flavor. What cures that craving better than a big bowl of chili that has slowly simmered for hours? Not much, right? I have only ever made one other version of chili, which is the one my mom made growing up. While it’s certainly a great meal, it’s not quite authentic - it doesn’t contain much in the way of seasonings and includes rice. So I went off in search of a more traditional chili recipe.
18 Oct
French Toast
Posted by Chelle as Breakfast | 14 Comments
Honest to goodness, custard-drenched, authentic French toast. I told you I was going to make good use of that Challah I made!
I eat French toast pretty often, but it’s usually nothing close to the sweet sensation that I cooked up this morning. I typically keep it pretty light and healthy - wheat bread, a couple of eggs whisked together with a splash of milk, quick dip, and then browned on the skillet. This, however, is so incredibly decadent, has such a rich flavor, and so sweet that I would argue that the syrup could be optional. Crazy, right??
16 Oct
World Bread Day: Challah
Posted by Chelle as Yeast Breads & Baked Goods | 15 Comments
Once again the wonderful Zorra has coordinated a celebration of the World Bread Day, asking bloggers from all over the globe to bake, buy, or photograph bread and blog about it today. World Bread Day is an event created by the UIB (International Union of Bakers and Bakers-Confectioners) in an effort to provide an opportunity to talk about bread and bakers, to find out about their history, their importance, as well as their future.
In the spirit of what World Bread Day is all about, I decided to bake a bread that symbolizes a history and heritage that I am unfamiliar with, in an effort to learn more about it. Challah is a special braided bread eaten by some groups of Jews on the Sabbath and holidays. According to Jewish tradition, Sabbath and holiday meals begin with a blessing over two loaves of bread. This “double loaf” commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or on holidays; instead a double portion fell before the Sabbath and holidays. See, I learned something new! 
